Hot Fudge Pudding Cake, Dec 6 – Dec 12, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

  Here’s what you’ll find when you scroll below  

♦  TIDBITS – thaw it fast / apple crisp punch / throwback dinners  ♦  CS MARKETPLACE SPOTLIGHT – handy kichen organizers    FEATURED RECIPE – a bowl of chocolaty goodness    TIP – that is the question    THE WEEK – eggy love / salad-style burrito / heating up Parm corn butter

♦  TIDBITS 

Newsy, schmoozy stuff for cooks 

  I came, I thaw, I conquered. OK, the grammar gets a bit tortured and Caesar’s ashes just turned over, but may I redirect your attention to “How to Quickly and Safely Thaw Anything” – a rescue move for those moments when, OH NO, dinner that should be on the table in short order is still in the {censored} freezer. Having just come upon it, haven’t yet given it a try, but sure seems to make sense.

  This just looks so refreshing. A peek at the ingredients tells you that promise is quite likely to be fulflled. And as you can see right here, it’s pretty too! Two perfect attributes for a holiday libation. Called Apple Crisp Punch, the magic is in the sweet and sour pours and colorful garnishes.

  One link led to another and I found myself on the page, “23 Dinners That Got Us Through the Great Depression.” Since the very first one calls for a slow cooker, guessing some updates may have checked in. Even so, some good stuff here, with many that really are easy on the budget, a hot doggy one that’s sure to be a kid fave, some good looking soups and salads, and yep, meatloaf.

♦  CS MARKETPLACE SPOTLIGHT   

Resolution?

Are you doing 2020s yet? Or, if you’re like me, the one I’m about to pose is an ongoing aspiration.

Getting the kitchen better organized!!!

One of the previous Salons {08.09.19} talked about wrangling at least one set of items, the flat kind of stuff like baking sheets, cooling racks, cutting boards, et al, into a folder holder from the office supply store. And another {09.27.19} featured hanging bags for small items.

But lately I’ve been haunting the Amazon kitchen organization section for more help, and found some I think you might like: stylish towel hooks, pan and lid rack {I actually have one of these already and love it not only for the anti-clutter perk but also because it keeps the pan bottoms off other pans’ inner surfaces}, practical and whimsical drying rack {cloth over “cactus” too?}, sink caddy that lets the sponge and cloth air-dry, and could probably accommodate your kitchen brush too.

                             

 

Btw, the link below goes to only the top rated items. And you know what the #1 best seller in this category is – a portable paper towel holder, finishes from $5.99-$18.99.

Kitchen organization items, 4 stars and up

  FEATURED RECIPE  

Who might like a warm bowl of fudgy comfort food? 

I have to ‘fess up that I haven’t made this yet, but yikes it sounds so good, so holiday-ey, that I wanted to share it now. I certainly will make it some time in the new year and tell you all about it.

But just look at the source and the ingredients and the picture and I think we can be pretty confident that this is going to be a very good thing. The promise is in the name – Hot Fudge Pudding Cake.

It’s from Hershey’s where you’ll find tons of other great looking recipes on its site, so I have a link below to the whole shebang, where you can also search by various filters. And of course a link right to our Featured Recipe.

Hot Fudge Pudding Cake recipe    Hershey’s recipe page  

  TIP  

To peel or not to peel?

I happen to be in the former category, which is to say I’ve always peeled fresh ginger. You too?

Well, this food editor says we’re doing it all wrong, and also tells us why. See if you agree that we should “never peel ginger.”

Btw, though she kind of disdains using a spoon tip if you do/did peel, I’ve actually found this to be quite a good method. Easy over the bumps, minimum waste.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  In a recent show, Ina Garten mentioned a combo that may not be generally top of mind but happens to one of my favorites too – poached eggs atop seasoned greens {and for mine, bacon too}. And do you know what, alone or accompanied, it’s so perfect for any time of day or night. We did talk about this, including the starting point and seasonings, in our 09.20.19 Salon. Btw, this time I topped it with a bit of hot sauce. All good.

  Just catching up with mentioning this. The jar salad featured in our 11.22.19 Salon as we noted yielded quite a sizable bowlful, almost like the jar was hiding extra stuff in a secret compartment. So, yep, there were leftovers. And where they headed afterward {minus the lettuce} was one of my favorite ways to use them up, after in this case a brief cooking step – right into tortillas to make tasty burritos. A little extra jack on top didn’t hurt.

♦  A Parm corn butter add-on. We first talked about making this elote-style spread in our 11.01.19 Salon. Now, watching one of the Thanksgiving specials on Food Network I saw a reference to an original elote prep that included cayenne. Why not??? A natural I think. Btw, in the same Salon linked above for jar salads we talked about heating up the corn butter the other way, in a pan on the stove, to cook flavor-layered scrambled eggs.

This week’s

  •  Photo credits – punch/Nolet’s Gin, kitchen org/Amazon, cake/Hersheys, egg/mine
  •  Link sources – thaw/MyRecipes, punch/Nolet’s gin, Depression dinners/Taste of Home, kitchen org/Amazon, cake recipe/Hershey’s, ginger/Yahoo 
  • Partnerships – Amazon

Click here or on the Amazon logo    to go directly to their home page

So far next week: Giada’s hearty Tuscan soup, celeb chef memoirs with recipes, fill a phyllo, ingredient measurement help, stress tip, impromptu ham hash, wreath cookies, sugar from where???

Last week, just below: chocolate frosting with a secret, chocolate Yule log recipes, pumpkin pancakes, holiday kitchen decor, bittersweet chocolate sauce with cocoa, easy garlic, all-in cookie pie crust, decorated marshmallows for cocoa, hot sugar icing 

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for email details

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All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Maida Heatter’s Chocolate Sauce with Cocoa, Nov 29 – Dec 5, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

Starting this week, any of my partnership connections in the current week’s Salon

will be listed in the information box below, along with the photo credits & link sources

  Here’s what you’ll find when you scroll below  ♦

  TIDBITS – chocolate frosting with a secret / chocolate Yule log recipes / pumpkin-y pancakes    CS MARKETPLACE SPOTLIGHT – Merry Kitchen!  ♦  FEATURED RECIPE – cocoa loco   TIP – easy garlic  ♦  THE WEEK – the next all-in / merry mallows / a hot trend 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  It looks so innocent, a luscious layer of chocolate frosting. But this icing might need some ice to counteract it. The current Food & Wine online newsletter offers up a prep for Chile Chocolate Buttercream, with the hidden heat of ancho powder and cayenne. Having some time back enjoyed pie with a chocolate-ancho filling I can tell you this sweet-hot interplay can be quite addictive. Btw, there’s also a recipe for the cinnamon cake underneath.

  Was so happy to see IrishCentral feature a Bailey’s Chocolate Yule Log, only to discover it was not a recipe but rather a retail item, and adding insult to injury seemingly only to be available in Ireland and the UK. Not to be deterred, tried Amazon for us. Not even on Amazon! So, back to one of my most reliable sources for great preps, AllRecipes. And there found some good looking Chocolate Yule Logs, which if one were so inclined could certainly not be harmed by the addition of a little spirit.

  So, then Irish Central redeemed itself with a feature on pie-spiced pumpkin pancakes. And, yep, complete with recipe. Nice treat for a holiday morning breakfast, maybe with a bit of bacon or sausage, some colorful fruit. Btw, I quite like this newsletter, and if you might too, can subscribe in the upper task bar on that page.

  CS MARKETPLACE SPOTLIGHT   

Deck your kitchen!

Why should the living room have an exclusive on all the festive decor??? Especially when we have so many ways to bring the seasonal colors and images right into the kitchen.D-FantiX Snowman Refrigerator Magnets Set of 16, Cute Funny Fridge Magnet Refrigerator Stickers Holiday Christmas Decorations for Fridge, Metal Door, Garage, Office Cabinets (Large)

Large stores, even pharmacies, often feature items for this very purpose. The ones we’re showing here are on Amazon.

Some are temporary additions like refrigerator magnets {shown}, appliance handle covers, wall decor {shown}, even chair slipcovers. Some are temporary replacements such as towels, tablecloths, napkins, table runners, and dish drying mats.

And this adorable tie-back set. And more. And all such fun.

So often our family and friends gather in the kitchen anyway, so why not make their surroundings sing Christmas and more. Just as good, why shouldn’t you have a joyful setting as you prepare those holiday goodies.

The full array on Amazon 

 BJN’s Eclectic Offerings PageIf you’d like to send a strong message to both sides in D.C., please consider my new items on the Offerings page that say, “Make America Decent Again.”

♦  FEATURED RECIPE  

Just when you thought chocolate couldn’t get any better

I think it has something to do with the cocoa. It just adds such a deep, rich dimension versus other forms of chocolate.

And just like we like it, at least some of the time, the prep has few ingredients, simple technique. As flagged in our notes, though it calls for rum and many folks will find this a welcome addition, I used vanilla and it was still just so good.

The prep also tells us to use it cold, right from the fridge or after a brief stand at room temp. I did use it that way and also tested it heated, both over ice cream {work, work, work!}. As you can see, the ice cream does get melty with the warmed sauce but I actually liked it better that way.

The fact that it’s good however you use it is no surprise. It comes from the sweet genius of the late “Queen of Cake,” Maida Heatter, and appears in her book listed below.

Recipe    Maida Heatter’s “Happiness is Baking”

  TIP 

Easy garlic trick

Thanks to the late and dear Mr. Food for this one. When you need to add garlic to a dish, put the knife or press back in the drawer and take out a fork.

You can start with whole cloves unless they’re extra large, then slice those in half horizontally. Now take your fork start pushing into the edges {not right down over the whole top}, and continue around the perimeter, gradually working your way toward the middle, pressing the tines toward the work surface and pulling them back toward you. If necessary, turn over and repeat on the other side.

The primary beauty of this technique is that in short order you’ll have coarse chopped garlic ready to go. Or you can continue to work the fork for a finely chopped result. Or, if you need the garlic in paste form, add a bit of salt and then mash down and back and forth with the fork. Voila, paste.

The bonuses? No more pieces flying off the work surface, sticking to the knife, and clinging to your fingers.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  My latest all -in. Pie crust! In our 08.23.19 Salon we talked about a pie filling made up of various chocolate items from the pantry and fridge. Now the chocolate vibe has gone into a crust in the form of cookies collected also from the pantry and fridge. There were stripes, stripes with frosting, chocolate coated mint cookies, even a couple of fortune cookies {nice little pockets of crunch}, crushed to crumbs and then mixed with melted butter in the classic graham cracker crust proportion of 1 1/4 cups to 1/3 of a stick. Now in the freezer awaiting filling and pretty sure one of them will host cheesecake. I’m guessing any cookies would do the trick.

  So, I saw such a cute way to serve cocoa on Trisha Yearwood’s Food Network show. She dipped marshmallows in melted chocolate mixed with a bit of coconut oil and then pressed some into pistachios, others into coconut. Next, for each cup of her white chocolate cardamom cocoa, she speared the two kinds of marshmallows on a wooden skewer and laid it across the rim. Adorable. But, oops, in the next scene when the cups are served, the marshmallows had done a backflip so all the pretty toppings were hiding face-down in the cocoa. Ummm, should we tell her about the two-stick trick from our 08.16.19 Salon???

Wait, wait, wait let me make two things perfectly clear. First, could this have been by design so that the chocolate melted into the white cocoa? Maybe. But even more notable, I love the food she does, and the whimsical touches she often shows us, some of which we’ve featured in previous Salons. So, face-up or face-down, a cool idea. Btw, for mine shown here I crushed spicy peanuts and M&Ms.

  Care to experiment? I plan to do so with whatever baked good I make next. This technique is called hot sugar icing, a matter of topping the unbaked cake or cobbler with sugar and then, uh oh, hot water. But the promise is a crunchy, candy-like sugar crust. The link takes you to the Taste article, and then a link at the bottom to a recipe for pear cherry cobbler, which include the amounts and instructions for the hot sugar upgrade.

So far next week: Hot fudge pudding cake, peeling ginger, flashback dinners, thaw it quick, kitchen organizers, elote add-on, next burrito, apple crisp punch

Last week, just below: pie guide, gravy trick, food vs sleep, baking book from the best, bacon-pimento cheese dip, flour trick, another Parm corn butter app, jar salads & other easy lunches, a quote to love

This week’s

  •  Photo credits – pancakes/IrishCentral, decs/Amazon, others/mine
  •  Link sources –  recipe/CS Recipe Page Heatter book/Amazon, items on Offerings page/Michigan-based SunFrog
  • Partnerships – Amazon, SunFrog

Click here or on the Amazon logo    to go directly to their home page

So far next week: hot fudge pudding cake, kitchen organization,  

Last week, just below: bacon-pimento cheese dip, pie guide + recipes, gravy trick, food vs sleep, baking book from a legend, flour help, try this with the Parm corn butter, jar salads & other easy lunches, a quote to love

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for email details

Note, transactions are solely between the buyer and linked supplier

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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My favorite sweet potato casserole, Nov 8-Nov 14, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

  Here’s what you’ll find when you scroll below  

  TIDBITS – another round of pie for everyone / save on NOWFE tix / what to do if you’ve eaten recalled food    CS MARKETPLACE SPOTLIGHT – kicky timers    FEATURED RECIPE – savory sweet potato casserole  ♦  TIP – measuring the marshmallow  ♦  THE WEEK – how waffle {actually tasty and clever} / cinnamon apple sweet goes simple / saving the casserole 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Add a touch of Irish to your Thanksgiving dessert? That online newsletter that brings the Emerald Isle to the U.S., IrishCentral, is currently featuring a recipe for Irish Whiskey Pumpkin Pie. OK, the title also says Halloween but NOWFEdon’t we usually top off dinner with this traditional treat on TG?

  Planning to be in New Orleans next March? Early Bird tix are now available for the New Orleans Wine & Food Experience, 03.18-03.22, 2020. Right now 23% off on major events. I attended this some years ago and it was a gastronomic bonanza back then, and have to think it can only have become exponentially better.

  So, we’d all hope never to have something in our pantry or fridge that ends up in a recall, but doodoo happens. This guide from F&W Daily tells you exactly “What to do”  if you’ve already consumed some of the stuff.

♦  CS MARKETPLACE SPOTLIGHT   

Good timing!

Kitchen times sure have come a long way from just the simple hand-set tick-tick-tickers. Though those are sure available too, though now in a number of stylish selections, like the 1st one shown that manages to be vintage and modern all at once.

Now there are interesting variations in both technology and design. Some are multi-setting, some count up or down, some can time up to almost 100 hours, some have a visual countdown, some stick on the refrigerator, even saw some little guys in a 12-pack, could hand these out like party favors.

Here are a few others I found interesting. Click any one to go to the Amazon page.

Kikkerland Vintage Streamline Kitchen Timer, Red  YOOYIST Commercial 4 Channels Kitchen Timers Restaurant Timer Loud Alarm Cooking Reminder Stainless Steel Clear Display for Multiple Events      Joie Meow Cat 60-Minute Kitchen Timer Home Decor Products    Kitchen Timer, OVEKI Magnetic Countdown Digital Timer,One Button Operation for Teacher kids and Elderly,for classroom home work fitness     JTX Kitchen Timer Cooking Timer Reminder 60-Minute Mechanical Countdown Clock Time Management

2nd – set more than one timer on the same device – the one shown can handle four, but there are others with six and eight. 3rd – note that for the adorable Meow timer there are also companion measuring cups, measuring spoons, and spatula {btw, this timer might be a better match for the measuring items}. 4th – yikes, you might be able to see this one from the next room. 5th – could this be any cuter, and just $13,99, Prime eligible

Full array of timer choices

  FEATURED RECIPE  

A surprising mix of ingredients = sooooo good

This sweet potato casserole is one of my most crowd-pleasing recipes. The original is by a favorite chef, Nick Stellino, and the only major difference between my version and that one is that his is a souffle and mine isn’t, and then there are some minor variations in seasoning amounts.

My non-egg version is denser and needs to bake only until heated through. Those who favor a lighter touch will want to stay with the original.

Either way, an unexpected ingredient combo makes this a winning companion for ham, chicken, turkey – I even like it with a nice pork roast or even Mexican food. Here are links for both . . .

My version on our Recipe Page    Nick Stellino’s original    Stellino’s cookbooks

  TIP  

Who doesn’t love marshmallow stuff???

I came across this helpful chart that I thought would be especially useful for the holiday season that’s now just around the corner. It all comes from Kraft, for their jet-puffed mallows and their creme.

Marshmallow Equivalents

7 oz Marshmallow Creme = approximately 1-1/2 cups
13 oz Marshmallow Creme = approximately 3 cups
1 Regular Marshmallow = 13 Miniature Marshmallows
8 Regular Marshmallows = 1 cup
16 oz bag Miniature = 8 cups
10.5 oz bag Miniature = 5-1/2 cups
50 Miniature Marshmallows = 1/2 cup Miniature Marshmallows
5 Regular Marshmallows = 1/2 cup
64 Regular Marshmallows = 16 oz bag

And

While we’re on the subject of mallows, just in case you find yourself in desperate need of tiny decorations that look like iced cakes – and are edible! – grab a regular marshmallow and some food color pens or gels. Voila!

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  What a clever idea. An old issue of “Food & Wine” had a feature on one-handed party snacks {leaving the other one free for your beverage of choice}. It showed skewered items, spreads on crackers, and this one – caviar waffle bites. Elegant for sure but it’s the “format” that’s such fun, putting fillings into  single strips of a waffle. Is that just a beginning or what??? Like, alternating dollops of egg salad and chicken salad, or melted cheese and taco meat, or go sweet with a variety of preserves. A new delight in every bite and colorful too! {do I even need to say it, that we’d be considering the frozen aisle in the grocery store vs the homemade waffles}

♦  As much as I loved the cinnamon apple pie bread featured in our 10.18.19 Salon, I was sure drawn to a recipe with a similar flavor profile, but that offered the convenience of store-bought rolls. Even so, I made it simpler yet but want to give it another tweak. Meanwhile if you would like to take a look at the original, here ’tis Cinnamon Apple Pull-Apart Bread.

  Btw, meant to mention, regarding last week’s Dorito Chicken Casserole {11.01.19} that I didn’t waste this dish that turned out 85% excellent, 15% flop. Nope, rescued it with queso dip. All good.

So far next week: TG help from PBS, start a cookbook club, Bobby Flay cookbook, tunnel of fudge cake, Twain quote, corn butter revisited, cooking show tip, cheese platter guide

Last week, just below: recipe pre-test, donairs, perfect carrots, Lidia’s Italian celebration cookbook, Dorito chicken casserole links, take-out container surprise, Parm corn butter, soup rescue, cheesy chat 

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll & check previews OR use the search box OR email me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for details, also for my partnerships and more

Note, transactions are solely between the buyer and linked supplier

Photo credits – NOWFE pic/NOWFE site, timers/Amazon, Stellino/his site, others/mine

Link sources –  NOWFE/NOWFE site, timer array/Amazon, Stellino recipe/his site, Stellino books/Amazon

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Cinnamon Apple Pie Bread, Oct 18-Oct 24, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

Starting this week, the information panel below will show any link destinations not identified in the text

  Here’s what you’ll find when you scroll below  

  TIDBITS – bread-keeping / quark unmasked / food show returns   CS MARKETPLACE SPOTLIGHT – lovely book    FEATURED RECIPE – perfect for fall    TIP – look out ‘fridge   THE WEEK – nachos > burritos / Catalan-style spinach / dinner metric 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Bread lovers, rejoice. So sad when we open the package in the pantry or fridge and find hockey pucks, a touch of green {or white}, or a soggy mess. Leave it to Food & Wine to clue us on how to avoid all that with “5 Secrets to Storing Bread {and making it last longer.” Thanks!

  Quark? Hmmm?? Isn’t that something out of particle physics??? Not for folks who love trying new things in the kitchen. Turns out in our realm it’s a dairy product, sort of a hybrid between cheese and yogurt, that you can make yourself. The surprising thing, given the prep procedure, is how the taste is described. See that and uses too in this article about Quark by MyRecipes.

  It’s one of the most popular cooking shows on PBS and it returns to our living rooms Oct 19. It’s “Sara’s Weeknight Meals,” a treasure trove of home cooking, with quick preps for busy families. Watch for actual home cooks showing us regional fare from Mississippi, Miami and Key West. As they say, check your local listings – mine say 12:30 pm.

  CS MARKETPLACE SPOTLIGHT  ♦ 

What a sweetheart of a novel

Welcome to the town of Avalon where it doesn’t take long for the reader to feel like a visitor or maybe even a resident. That’s in great part thanks to author Darien Gee’s talents at establishing a sense of place, and even more theFriendship Bread: A Novel deft introduction of main characters and secondary players in such a way that they retain clear identities rather than dissolving into a blur.

But the book’s title, “Friendship Bread” telegraphs the real star of the show. Throughout, the starter and loaves work their way into these lives variously taking on the roles of nourishment for the body, an elementary school hit, a conversation opener, coin of the realm, a source of humor, a community organizer, the inspiration for both “thank yous” and “Oh nos!” – even the cause of panic in the streets and the underpinning for a mission of mercy.

We follow the bread all the way to the story’s satisfying conclusion. And then there’s . . .  recipes!

The bread, the people, the situations both social and serious often center around the town’s tea shoppe. Feel free to pull up a chair.

“Friendship Bread”    Gee’s other books in Avalon

  FEATURED RECIPE  

Just, yum 

I’ve come upon this site before and always found it so interesting. Called Wishes & Dishes, it’s chock full of great looking recipes, starting right with the homepage. In fact, not sure I’ll be able to resist the banana bread brownies with chocolate peanut butter ganache. Also party tips, holiday specialties, and the eclectic Wishes section.

And here, they bring us Cinnamon Apple Pie Bread, so moist and flavorful, a sweet treat for breakfast, snack or dessert. As it says in the intro: “Forget the pie crust and get all the flavors of fall . . .”

Quite easy too. After chopping the apple it’s pretty much just measure, mix, and wait while it bakes. Maybe a quirk of my oven or altitude, after max baking time the center still wasn’t totally set though the edges were. So, I just shut off the oven, left the bread in there for another 25 minutes, and then all good . . . really good.

Btw, there’s a demo on the page which can be helpful but doesn’t include any amounts. When you scroll down you’ll come across a button to Get Recipe – maybe it’s just my unfortunate relationship with electronics but this took me somewhere into the cyber hinterlands.

But . . . if you just keep scrolling on the original page – eureka! – there’s the recipe. After the ingredients you’ll see an arrow. Just scroll right past that into the directions. Then the fun begins! Thanks W&D!

Cinnamon Apple Pie Bread recipe    Wishes & Dishes  

  TIP  

I say All-in, you say . . .

So, we’ve seen a few all-in dishes in past Salons, bread pudding, chocolate pie, stew. And there are very likely more to come because this kind of thing is a great way to use up odd and ends rather than waste them.

It was interesting then to discover a similar phenom in an older version of Better Homes & Gardens. It was part of various strategies for “a better dinner tonight.”

They called one of the suggestions “Clean out the fridge,” and in this particular case the destination was a curry. Into coconut milk base went chicken, veggies, Thai green curry paste and lemons.

But, heck, you could start out with fridge cleaning and end up with soup, salad, burritos, pasta, quiche, “Dagwood” sandwiches, gumbo, paella . . . and whatever else could emerge from the lively imagination of all you creative CS-ers.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  As a follow-up to our Tip above, some weeks back I made burritos with a cousin of this technique. A place nearby makes these fabulous nachos with shredded beef, cheese, black olives, onions, peppers, salsa, sour cream, and guacamole on, oh yeah, french fries. After rescuing the fries, I wrapped all the leftover toppings in tortillas and froze the burritos for future enjoyment.

  I have a side dish to share with you, and the fact it is so good is far from a surprise since it’s the creation of flavor master JoséAndrés. It’s his Catalan-Style Spinach and while I’m as big a fan as anyone of the pure taste of lightlyVegetables Unleashed: A Cookbook cooked fresh spinach, this one takes the veggie into a whole new incredibly rich dimension. I first came across the prep in the chef’s “Vegetables Unleashed” cookbook, and it differs just a bit from the one linked here. If you want the best of both recipes, add a chopped shallot or comparable amount of onion, and mixed nuts instead of just pine nuts {I used slivered almonds and halved pecans}, and mixed dried fruits instead of just raisins {I used raisins and chopped dates}. Wondering with a bit of chicken if it couldn’t transform into an entree.

  Here’s one way you know you’re in the presence of a really, really, good dinner, whether at your home table, a host’s table, or a restaurant table. You realize you’re reaching capacity, and you’re just going to have to forego something on that beautiful plate. But what??? There are just no viable candidates. Do I have a solution? Nope. My job here was just verifying that you have had the good fortune to be face to plate with this kind of memorable dinner. Yes, thank you, I did have one such experience this very week.

So far next week: bacon and egg breakfast enchiladas, marshmallow equivalents, bake a cake like Buddy, Jose Andres quote, Watergate Salad, pizza plus

Last week, just below:  cola & peanuts meet in the bottle {yep}, best rotisserie chicken, keeping ‘shrooms fresh, whole book of grilled cheese mania, caterer to the star’s chocolate cake from mix – good/ rich/ easy, cuss-free wrapping, jammy eggs, fun & spooky food, savory salteñas 

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll & check previews OR use the search box OR email me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for details, also for my partnerships and more

Note, transactions are solely between the buyer and linked supplier

Photo credits – books/Amazon, food array/Acabashi on Wikimedia Commons, bread/mine

Link sources – Sara’s Weeknight Dinner/Sara Moulton, Catalan-style spinach/Jose Andres, all books/Amazon

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Rich Pumpkin Caramel Dip, Sept 27-Oct 3, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

  Here’s what you’ll find when you scroll below  

  TIDBITS – Does Fido have to sign for it? / foodfests galore / “Apeel-ing” news    CS MARKETPLACE SPOTLIGHT – kitchen pockets  ♦  FEATURED RECIPE – decadent dippin’    TIP – poached to perfection  ♦  THE WEEK – seafood ho! / woohoo peanut sauce / peanut butter Chex mix 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Woof, arf, bark, bowwow {translation – please send the kit with beef and don’t be stingy}.  Yes, the dog’s day has come in the form of delivered meal kits. To make sure the kit is a fit, there are variously questionnaires, algorithms, even a personal care manager. Meals are generally precooked, pre-portioned, ready to eat. Check meal delivery for dogs and you’ll discover there are actually several sources. Bone appetite! {sorry}

  Some October food/bev fests – will you be in any of these cities? Dripping Springs TX, Dripping with Taste Trail, Oct 1-30 / Long Beach Peninsula WA, Wild Mushroom Celebration, Oct 1-Nov 15 / Tucson AZ, Flavors of Tucson, Oct 3 / Laguna CA, Taste of Laguna, Oct 3 / Denver CO, Great American Beer Festival, Oct 3-5 / Las Vegas NV, Food & Wine Festival, Oct 4 & 5 /  Suffolk VA, Peanut Festival, Oct 10-13 / Clermont FL, BBQ & Blues Festival, Oct 11-13 / Wellfleet MA, Oysterfest, Oct 19 & 20 / Chicago IL, James Beard Foundation’s Taste of America, Oct 24 & 25 / Atlanta GA, Whiskies of the World, Oct 26.

  Have you heard of Apeel? Inspired by the revelation that perishability is responsible for a great percentage of global food waste and thus significant world hunger, James Rogers founded that company to develop an edible coating, invisible and flavorless, that can help produce last 2-3 times longer. Treated fruits and vegetables are already appearing in major grocery stores. Rogers calls the process, “{using} food to preserve food.”

  CS MARKETPLACE SPOTLIGHT   

Bet we all know where this idea came from

Thinking some innovative soul looked at the shoe bag hanging on the closet door and thought, hmmm, I do believe 2 Pack - SimpleHouseware Crystal Clear Over The Door Hanging Pantry Organizer (52" x 18")that could serve a totally different useful purpose. And here it is.

A nice clear bag for your pantry door. Actually, two of them.  A quick glance shows just some of the possibilities.

Spices may well be the first choice since those things have the darnedest way of ending up all over the place. Little hand towels, the k-cups, small to medium bottles, jars and boxes. Or, lots and lots of utensils out of the drawers, out of the countertop holders, off the never-enough hooks, and all organized right into those pockets.

And pretty reasonable! A 2-pk, so 30 pockets total, for $12.97, 5 stars on Amazon. Prime Eligible too.

Door hanging pantry organizer

 FEATURED RECIPE  

Pumpkin + caramel = mmm mmm

The Libby’s site is well into the season with pumpkin recipes galore that go tasty miles beyond pie. Cheesecake, cookies, pudding, brownies, soup, chili, pasta sauce, rice dishes, vinaigrette, even a s’mores version . . . and this rich and rippin’ good dip.

Bring on the apple and pear slices, big soft pretzels, donut holes, or do a double down with one of Libby’s pumpkin cookies. Or how about drizzled over French vanilla ice cream or a graham cracker with a toasted and mashed marshmallow or mixed into whipped cream and plopped atop pumpkin pie.

By the way their recipe page, linked below, also features a fudge pumpkin dip and one made with cookie butter. In fact given the many ways here you can cook up the ol’ jack o’ lantern you could do an entire pumpkin-based dinner with totally different flavors in every dish. {and nope, no partnership with Libby’s}

Pumpkin caramel dip recipe    Libby’s recipe page 

  TIP  

As promised, how I poach an egg

Yes, it’s multi-step, but I like to think worth it. Bring the egg to room temp either by letting it sit out or warming it in water. Treat the bottom of your pan with non-stick spray, and tip the pan a bit to fill it with water so the spray is disturbed as little as possible. Add a splash of vinegar and set the pan over med hi heat. Fold a paper towel in quarters and treat the inner half with non-stick spray.

For each egg, crack into a sauce dish. Have a plastic slotted spoon ready. When the water is boiling, slide the egg in and immediately, and gently, run the slotted spoon underneath it, giving it a little shove. Reduce heat to create a very gentle bubbling on the surface,

I set the timer for 4 min – given the bit of time elapsed from the steps above, it probably cooks about 4 min and 10 sec – you may want to adjust this. When the timer goes off, gently remove the egg with the slotted spoon onto the prepared paper towel, closing it between the quarters. Gently flip over the whole works so the other side drains too. Then, enjoy!

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Oh, happy day! In an interesting book called “Moveable Feasts” – full of facts and anecdotes about how “long distance food” is sourced and shipped, arriving on our tables from even half a world away – I found this gem. Legal Sea Foods ships! I love their food but rarely am I where they are. Hello LSF website!

  In our 08.16.19 Salon, peanut butter cilantro sauce was our Featured Recipe, and it was quite good as is. But it occurred to me that with a bit of tweaking it could become an outstanding Thai peanut sauce. Tried it and now the only one I’ll use from now on. Here ’tis – in a food processor till blended, 1/4 c ea peanut oil, sesame oil, soy sauce & lime juice {liquids first}, then 1/2 c peanut butter, 4 garlic cloves & 2″ peeled med size ginger root both roughly chopped, 2 T red pepper flakes, 1/4 t salt. One possible tweak: might use sriracha instead of flakes.

  Well I’ve always like Chex cereals but the peanut butter one out now moved immediately to the top of the list. I used it recently in a mix with dry roasted peanuts, honey roasted peanuts, jalapeno pretzels, and garlic rye chips, later enhanced with a “donation” of sesame sticks. Tasty. Did not use any coating but if you prefer it that way, here’s a loaded peanut butter Chex party mix from their site.

So far next week: tiny hot dogs the book, tiny hot dogs the video, a beery nice story, dare to make a flying jacob, ice cream for breakfast, fresh corn x 3, hamburger cooking trick, another all-in, just as good mashed up

Last week, just below: Downton dinners, Impossible burger, Green Goddess dressing, Halloween party decorations, José Andrés Sweet Potato Sundae, cookies {and more} as Halloween decorations,  tasty add-ins, tested the nuked eggs, easy greens trick

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll & check previews OR use the search box OR email me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for details, also for my partnerships and more

Note, transactions are solely between the buyer and linked supplier

Photo credits – Organizer/Amazon, Dip/Libby’s site, egg dish/mine

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Peanut Cilantro Dip, Aug 16-22, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – neener neener stove / impromptu grilling basket / reincarnating spices    CS MARKETPLACE SPOTLIGHT – funny food guy    FEATURED RECIPE – cilantro overload?    TIP – two stick trick    THE WEEK – farmers market tips / dinner on a stick / funny Trillin

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Fall is just around the corner but most of us will still be spending time in the swelter zone. So how welcome to have Food & Wine bring us a slide show of “12 No-Cook Dinners” to make right now. In the lineup, colorful roast beef summer rolls, tuna banh mi, spicy Asian chicken lettuce cups.

  Love this guy. F&W’s Justin Chapple comes up with the darnedest Mad Genius Tips, in this case crafting a grilling basket out of baking racks and paper clips. He describes it in steps, but it’s easier I think to understand if you watch the on-page video.

  Haven’t needed yet to try this, but love the idea. When you find spices in your pantry that have exceeded their expiration or best buy date, there’s an alternative according to My Recipes that can help bring whole or dried spices back to life. Pretty easy too, just involves some skillet toasting. There are also some interesting videos on the page.

  CS MARKETPLACE SPOTLIGHT   

Trillin makes food funny

Peter Meehan, who was the late super food writer Jonathan Gold’s editor at the Lucky Peach, said in the Gold dvd {well nuts, thought I had mentioned this in a previous Salon, but guess not – will remedy that next week – great, great video} – “modern food writing began with Calvin Trillin.” Who, in fact, appears in that dvd.

Trillin has a unique approach to his subject. In the intro to his entry in “American Food Writers” Alice, Let's Eat: Further Adventures of a Happy Eaterauthor Molly O’Neil calls him “a hungry amateur in a world of overwrought connoisseurs, an anti-gourmet . . . {s}elf-deprecating and never at a loss for irony, the reluctant foodie serves slices of real life, hold the pretense.”

What he tells you about here is not so much a critique of food or chefs or restaurants as it is his pursuit of something wonderful he had before, something enticing he’s heard about, or something he wants out of sheer curiosity, And he’s willing to travel the world to track down that lusted-for bite.

In, “Alice, Let’s Eat,” we learn right at the start the identity of his two true passions: love of food and love of wife. It’s despite the former and because of the latter that he’s willing to forgive Alice for her “seemingly uncontrollable attacks of moderation.” That playful tension marks much of this little book full of big smiles. A joyful read. Four stars on Amazon, Kindle, paper and hardcover.

“Alice, Let’s Eat”    A trilogy that includes “Alice”    Other Trillin books on Amazon

  FEATURED RECIPE  

Too much cilantro?

Well I’m hoping some day I can say that about the yield from my mini indoor garden, but for now took advantage of a good sale at my market. Then, ahhhhh, what to do with all of it?

Good ol’ AllRecipes told me exactly what I could do with it – in of course the nicest possible way. The one that I chose turned out to be a lovely, versatile dip –  a tasty take on classic peanut sauce.

A couple of notes. Because of the cilantro, though I may have overly-indulged my love of this herb, it takes on a color that belies its flavor. Also, I did add just a touch of salt. One more thing, this is quite the delightful tongue tingler, but if you’re not a spice fan you’ll want to cut back on the pepper flakes. Note as well that it thickens {and gets even better} in the fridge.

The recipe suggests such dippers as French bread and veggies, showing what looks like bell peppers, baby bok choy and maybe jicama. But found this to be also great on pita crackers, crisped flour tortillas, even in entree mode on roasted chicken or pork, or as I did, on scrambled eggs  {shown}.

Easy too! Some minimal chopping, a couple of rounds in the processor, and done!

Peanut Cilantro Dip recipe    Other cilantro preps on AllRecipes

  TIP  

Taming the kebab

So, we’ve had some fun here with courses on skewers. And yet one more appears in “Week” below.

Whenever I’m kebab-ing, I like to use two sticks. This makes the ingredients behave, keeps them from doing roly polys as they would on just one stick.

This trick is especially helpful if you are making say an all meat kebab that you’ll be cooking in a skillet or the oven or on the grill. When you turn them over, everyone goes along for the ride.

You can see this two-stick-er in the photo below.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  I love farmers markets and one of my very favorite mags, Sunset, just made that experience even better. A reader in a recent issue asked how to get the most out of these bounty of the earth fests. Some of the suggestions I liked best – bring three bags, one each for sturdy produce, tender items, and dairy/meats/eggs, do a couple of laps before you buy anything, and bring small bills.

  Both here in the Salon and in my “50 Kitchen Tricks” book we’ve seen courses on a skewer – breakfast, appetizer, salad, and dessert. Now a recent issue of Food Network Magazine takes it a step further and spears dinner on a stick too. Their creative takes were actually kebab-ing classic sandwiches – banh mi, Philly cheesesteak, turkey club, and meatball & eggplant parmesan {all on this page}. The one I played with – roasted pork tacos wrapped with green salsa & cheese and heated and browned in a skillet, alternated with avocado, tomato and seeded jalapenos, served with red salsa rice and simple nachos.

  I love this glimpse into Calvin Trillin’s love affair with food, delivered to us in the “Alice” book featured above. He’s fondly recalling a  thick potato pancake he enjoyed some years back and the fact that it is eaten while standing up – and that, Trillin says, is “a method that gives the eater the additional pleasure of being able to jump up and down occasionally in delight.”

So far next week: all-in pie, Venetian breakfast, chocolate peanut butter cookies, no-bake key lime pie, food show code, gluttony good???, Taco Bell pop-up hotel, recipe & gear, wait till you see these cookies!

Last week, just below: Martha’s spicy pulled pork in the slow cooker, s’mores ice cream cake, Uber add-on, un-frying, great kitchen organization trick, choc/cheese sammie 2.0, a sideways thinking way to solve red wine stains, put what now in the egg salad? 

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits – books/Amazon, all others/mine

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Martha’s Slow Cooker Spicy Pulled Pork, Aug 9-15, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – S’mores cake! / Uber what now? / well that’s one way to deal with a red wine stain    CS MARKETPLACE SPOTLIGHT – a whole new fry-day    FEATURED RECIPE – Martha goes spicy    TIP – kitchen tangle, your days are numbered    THE WEEK – egg salad 2.0 / weird sammie upgrade / oink too! {M – could I have the other parts?}

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  A classic summertime treat just got even cooler and sweeter. I hope the picture police don’t come after me because I just had to share the image of this S’mores Cake ice cream cake. It’s on the Tasting Table page but from Pinterest and some of those are public domain and some aren’t – as always we credit the pic below. And yes, the recipe is on the page too.

  Am I missing something here? So, on some evenings you just don’t want to cook, and it’s Uber Eats to the rescue. All well and good. But now in select cities in the west, Uber is testing a “Dine-In” option. Rather than having me try to describe it, since I’m not exactly clear on the benefit, you can see the story for yourself. Then, what do you think?

  So, last week in Tidbits {which is immediately below this week’s Salon} we ran a link to an article about removing red wine stains. Came across this and thought it was pretty funny – don’t remove the stain, go with it! Here’s that solution.

  CS MARKETPLACE SPOTLIGHT   

What do you see?

To me, this looks like a cute little alien that dropped out of the mothership to bring futuristic help to the kitchen. Especially if you’d like a future that includes fried foods without the oil-driven frying.Dash DFAF455GBAQ01 Deluxe Electric Air Fryer + Oven Cooker with with Temperature Control, Non Stick Fry Basket, Recipe Guide + Auto Shut Off Feature, 6 qt, Aqua

For appetizers, desserts, wings, fries, it guarantees your food will come out crisp every time. Set the temp, set the timer, go do something else for a while {they say “minutes”}.

Cook-friendly features include auto shut-off, cool touch housing, all non-electric parts dishwasher safe. Match your kitchen with an exterior of black, white, red, aqua. Recipe book too, and recipe database access.

The chicken photo shows their crispy promise. It’s 4 1/2 stars on Amazon, Prime eligible, at this writing $20 discount. Some comments: “awesome,” “great recipes,” “everything comes out perfect.”

Dash Electric Air Fryer on Amazon

  FEATURED RECIPE  

Tasty, Spicy, Easy!

Not just the most tender ever pork. But also, those spicy and herby ingredients join onions and tomatoes and play together for hours in the slow cooker, all emerging as a unified bounty of flavor, ready to pile onto a bun or a plate, or as the recipe suggests, into taco shells with cheddar or {and?} sour cream. Btw, feel free to add even more spice.

And because it’s Martha behind this Spicy Pulled Pork, you already can pretty much guess there are cooking tips too. And as she notes, the easy prep all comes together in a matter of minutes.

Martha has a entire cookbook devoted to slow cooker recipes {good discount right now on Amazon}. As it promises, “110 recipes for flavorful, foolproof dishes {including desserts}, plus test-kitchen tips and strategies.”

Slow Cooker Spicy Pulled Pork recipe  “Martha Stewart’s Slow Cooker” cookbook  

Stewart’s other cookbooks    Other slow cooker cookbooks, 4 stars & up

  TIP  

Kitchen help – from the office supply store?

I love this storage trick. No more the jumble of baking sheets, cooling racks, toaster oven pans, and cutting boards that used to fight it out for space in the cabinet.

Now they play nice in folder holders, the kind you’d find at Office Depot or Amazon. And you can multiple the capacity by additionally storing more of these kinds of items between the ends of the sorter and the cabinet walls. I actually use three of them.

Btw, this {she noted shamelessly} is one of the 50 kitchen tricks you’ll find in my Kindle book, 99 cents,  linked just below. Also a link for folder holders/sorters on Amazon, most pretty inexpensive, like under $20,  and saw one with 8 slots on sale for just under $10.

“50 Fun & Unexpected Food Prep, Presentation & Storage Tricks”   Folder sorters 

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Love egg salad? Love hummus? I recently arranged a “marriage” of the two. It still had the classic ingredients of onion, celery, a bit of dill pickle relish {some folks might prefer sweet} and then, the hummus in place of mayo. You know what – keeper!

  In our 05.17.19 Salon I mentioned two long ago experiences that had come together to create a grilled chocolate/cheddar sandwich. Now a new bit of information, a Food Network Magazine article on sprinkling smoked paprika on a whole buffet of foodstuffs including grilled cheese, sparked a memory of a wondrous chile/chocolate pie at a since-closed restaurant – all clearly suggesting that my sammie could go for an upgrade. Except I sprinkled cayenne. Thanks everybody!

PS – have the napkins handy!

  We CS-ers are pretty darn good at avoiding food waste. So guessing maybe we all can appreciate a comment by darling Tyler Florence on his Bite Club Show on Food Network a few weeks back. While creating pork dishes he said they use everything, “even the oink.”

So far next week: no-cook dinners, funny food book, farmers market tips, dinner on a stick, peanut cilantro dip, cilantro recipes, reviving spices, a A-Team approach to a grilling basket, two-stick trick

Last week, just below: pizza help x 2, Irish breakfast, red wine stains, kids cookbooks, no bake lemon cheesecake tarts {easy!}, parchment paper & squash tricks, scones ps x 2   

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits – s’mores cake/Rachel Vanni/Tasting Table, air fryer & chicken/Amazon, all others/mine

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Getting saucy with a first class cookbook, July 5-11, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – fun pastry gallery / meatballs {etc} on the move / cookie secret    CS MARKETPLACE SPOTLIGHT – it saves money too    FEATURED RECIPE – put this on a lot of stuff    TIP – but no fire breathing    THE WEEK – great New Orleans cookbook / riotous bread pudding / jalwho now???

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  If the name Dominique Ansel is at all familiar, it may well be because he is the original cronut guy. But thanks to “Food  & Wine”  we can take a look at what he’s up to now, pastries that mimic New York icons. No matter what those confections look like, they are not what they seem. Just fun to see.

  Well you can pretty well rest assured food delivery is here to stay when the practice is now being tested by IKEA. For now just in Paris, but if it succeeds could your neighborhood location be next. I must say I would welcome having their awesome lingonberry preserves show up at my door as opposed to me showing up at their bazillion sq ft building and parking lot.

  This could almost be a parlor game – guess the surprise ingredient in an otherwise fairly classic chocolate chip cookie recipe. Right you are, buttermilk. Follow the link for the exact details from Food52. Btw, wonder if a similar upgrade could be achieved with buttermilk powder.

♦  CS MARKETPLACE SPOTLIGHT   

Be adventurous, save the planet

While a good many of us do our best to reduce food waste, I’m guessing most of us may not have  ventured into this book’s realm of “Cooking With Scraps” by Food52 columnist Lindsay-Jean Hard. She does, bless her heart, make it ever so easy, devoting each chapter to a single ingredient and its possible, if unexpected, roles. Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals

Although as it turns out, lots of the preps are not so far out, such as the mix of apple peels & cores, white and brown sugar, that yields a simple apple syrup. And then there’s the, ahhhh, banana peel cake {although the cooks in Food Network’s The Kitchen declared it excellent}.

No matter which recipes you may or may not want to try, by the last page you may well start viewing the whole concept as a fun, creative game. You might be daring the trash can to continue claiming peels, cores, rinds, seeds, leaves, stems, stalks, pits, pulp, grounds, cobs, leftover bits, cooking liquids and stale stuff – neener, neener, you’ll now have some fine ideas for these food bonuses.

The book is 4 1/2 stars on Amazon, hardcover {good discount} and Kindle {huge discount}, Prime eligible. Also, an Amazon Best Seller.

“Cooking with Scraps” Lindsay-Jean Hard at Food52

♦  FEATURED RECIPE 

Dazzling coffee table book . . . with recipes

The restaurant creds: Gramercy Tavern, in biz over two decades, nine James Beard Awards including “Outstanding Restaurant” and “Outstanding Chef in America,” darling of the critics, 4 1/2 stars on Yelp with over 2700 reviews.The Gramercy Tavern Cookbook

The book: “The Gramercy Tavern Cookbook,” by GT’s chef Michael Anthony and founder Danny Meyer – 4 1/2 stars on Amazon, hardcover {good discount}, Kindle {phenomenal discount}, Prime eligible.

The premise: to reproduce “the spirit of the cooking at GT, and to create your own versions of our recipes . . . {and} the book will look great on your coffee table, but I want you to take it into the kitchen and use it well.”

The recipes: much like the beloved NYC restaurant’s dishes, offer familiar takes in an upscale style, such as sugar snaps with lobster, carrot cake with carrot glaze, slow roasted pork with bacon broth. Our feature – a creamy, herby, citrusy sauce, in the book a flounder topper but ever so good on other fish, poached chicken breasts, grilled veggies, and on and on.

One of the best lessons: how easy it is to take a dish from basic to breathtaking, with either composition or topping. Shown, another fish dish, char, joined by a rainbow of veggies and flowers – you don’t even have to go this far, just some garnishes of different shapes, colors, textures drawn from what may well already be in your fridge.

Superb sauce recipe    “Gramercy Tavern cookbook”  

  TIP  

Slaying the Dragon {Fruit}

Well this is a bunch of fun. As scary as dragon fruit may be to look at, it’s ever so easy to enjoy.

The link below from Real Simple takes you through selection at the store, prep and apps at home. There’s a demo too, and one thing that’s shown in there but not mentioned in the text is cutting off the tough stem before halving the fruit lengthwise.

So just what do we have here? It’s juicy and mildly sweet which makes it quite refreshing, but you may even want to hit it with some honey or agave. The texture to me is much like a red plum. Those seeds are barely noticeable, not crunchy as in raspberries.

No matter how you serve it, probably best to run a spoon along between the white and red parts. This will likely leave some of the fruit attached to the rind, which is a good thing because that part is decidedly less sweet. So, CS friends, get out your “swords” and go for it.

Dragon fruit primer

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  So, was looking at some leftovers in the fridge and freezer, all in the sweet realm, and hmmm, starting thinking, how much could I stretch the boundaries of bread pudding. Here’s what went into the mix: half of an apple pie, about two banana donuts, a store-bought cinnamon roll, half a dozen no-bake chocolate/coconut cookies, maybe a half cup of peanut butter pudding, the bottom of a jar of Nutella, also to give the name some legitimacy about a cup of bread, and then because I’ve become such a fan, 2T of malt powder.

♦  Btw, used a bread pudding recipe in my favorite New Orleans cookbook, “La Bouche Creole,” as a guide for the eggs, milk and vanilla. One thing, since the bread and its friends were of indeterminate measure, started with just 3 c of milk rather than the specified 4 and that was just right. So here’s the problem with improvising – if it turns out good, and oh boy did it, you really can’t recreate it. Oh well, enjoy now, try others in the future, and hope you will too.

  In the 06.21.19 Salon I noted an item on our “Eclectic” page about a book where the main characters are the grandchildren of Sherlock and Watson. At one point the grandaughter, Charlotte Holmes says, “I’d heard quite a bit of rot from him about the curative powers of chicken jalfrezi.” Eh? So, to the “Diner’s Dictionary” and once again wasn’t disappointed. In brief, jalfrezi, Indian but familiar in the UK since the late 1900s it says, is a “medium-to-very hot curry featuring meat, fish, or vegetables cooked in a sauce made with onions, tomatoes and fresh chillies {sic}.”

So far next week: tell-all Shake Shack book + sauce recipe, chile rellenos go snacky, healing foods, coffee rules {maybe}

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits – books/Amazon, fish dish/Maura McEvoy in the cookbook, all others/mine

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Mex makes salads exciting, May 31-June 6, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon 

  TIDBITS – cake plate trick / spicin’ / pubtime for pups {M – uh huh, and for kitties???}    CS MARKETPLACE SPOTLIGHT – behind the “Beard”    FEATURED RECIPE – s.o.b salads & free book  ♦  TIP – sammie upgrade    THE WEEK – Beard-ism / saucy discovery / fridge smarts

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Elevate your desserts. Literally. The secret behind “The $0 Trick for Bakery Style Desserts” is . . . bowls. Even before you click through, be aware that we’re talking here about presentation, not recipes. But intriguing nonetheless.

  Want to spice up your life in some new ways? Discard that first thought and have a look at “13 Next Level Spices and Seasonings.” Truth be told, it’s quite likely some of these will be familiar to CS-ers, and probably already in the pantry. But the good news is there are recipes links for each of these flavor boosters – e.g., stuffed roasted pumpkin, blackberry cardamom mulled wine, pecan breaded pork chops with beer sauce, dark chocolate ice cream with Sichuan peanut brittele, lots more.

  When you’re serving ice cold brews on a hot summer day – don’t forget the dog. Yep, Rover can join right in with the quaffing thanks to “Good Boy Dog Beer.” It’s brewed like people beer but not fermented, and thus non-alcoholic. Just to be good parents, may want to get your vet’s take on the beverage before sliding one down the bar to your good boy or good girl.

  CS MARKETPLACE SPOTLIGHT   

Inside the mind of a culinary legend

The behind-the-catering-scene book “Hotbox” featured in our 05.24.19 Salon opens with a guest chef dinner at the James Beard Foundation, which made me realize how little I knew about this iconic chef, widely regarded at the First Foodie, though I now know that title may more appropriately belong to his mom. I learned that fact and so many other revelatory details in the PBS film, “James Beard.”American Masters: James Beard DVD

What a fascinating story his life tells, from childhood travails, to mom’s influence, to cooking in exchange for invites, to his founding role in The Four Seasons restaurant and its pioneering devotion to seasonal cuisine, to his personal and professional relationships, to his authorship of about a dozen cookbooks, to his ascent to legendary status, to his post-mortem inspiration for the James Beard Foundation and Awards.

The tale is vastly enriched by lots of perspectives from those who knew him best. The DVD is about an hour long, part of PBS American Master Series, four stars on Amazon, Prime Eligible, just under $10.

“James Beard” DVD    James Beard cookbooks    CS Fine Chefs shop

  FEATURED RECIPE  

Color, texture, flavor, ole! {s.o.b. – south of the border}

In our 07.06.18 Salon, we featured Irish salad with cheese. Although it was a fine dish with its shaved Dubliner, it wasn’t really a match for what I’d thoroughly enjoyed in a totally authentic Irish pub, crisp cool veggies topped with warm melty cheese. Onward. Decided to apply the idea to a Mex mix. The lettuces, green onion, black olives and serrano were cold from the fridge. Tomatoes room temp. And then melted cheddar, sour cream and lime wedges.

And making that one immediately gave me a taste for Mexican Tuna Dip, which I first discovered in Cabo San Lucas, and subsequently found right in one of my fave local restaurants. As the name implies, the lively mix of cilantro, onion, tomato, jalapeno, mayo is intended as a dip but is actually quite a treat on toast or lettuce.

It also occurred to me that the melty salad could be an entree with the addition of a bit of rotisserie chicken, and then avocado making it even more substantial. Btw, with cheese pretty much all over this one, it’s a bit more like that Irish salad that started the ball of fun rolling.

Meanwhile found this Kindle book on Amazon, covering Mexican side dish and main dish salads. It doesn’t have any reviews yet but we may not care – it’s free! Yay!

“Mexican Salads”

♦  TIP  

Sammie glamour

In one of the demos in the Beard DVD there was such an easy way to turn a humble sandwich into a pretty picture. It was his signature combo of onions and homemade mayo on bread that in some versions is cut into rounds, but here it was triangles.

Then the magic. More mayo was spread on the outside and then the sandwich edges were rolled in freshly chopped parsley. Depending on the filling, thinking this could also be dill, basil, oregano, etc.

In my take – pastrami, Swiss, lettuce and tomatoes, with parsley – as you can see I left one side ungarnished to contrast with the layers of filling. For you creative CS-ers, the variations are endless.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  I just loved that James Beard DVD, felt like just about anyone interested in food could comfortably have a nice chat with him despite his fame. One of the quotes in the film is especially endearing to us CS-ers who love freshness and flavor and hate wasting food and money: “It is true thrift to use the best ingredients available. Use them carefully and wisely and you will have less waste than if you searched for bargains and end up with a full garbage pail.”

♦  Just like some headlines can draw in the food-inclined, so for sure can some recipe names. Would you agree that “Comeback Sauce” might fall smack into that category? I first came across this reference in Food & Wine where it was served with grilled shrimp, and then in short order in the “Comfort Food Shortcuts” cookbook {02.22.19 Salon} where it teamed up with mashed potato crusted flounder. Not too surprisingly, google is all over it. Since as I’ve learned it’s a southern tradition, I made the really good one from “Southern Living.” Great on wings!

  So this is a good idea. In a recent episode, Ree Drummond not only cleaned out her refrigerator, but then, aha, moved the items with the closest expiration dates to the front of the shelves. I had recently washed my fridge from stem to stern and now, thanks Ree, added step two. Another way to help minimize waste!

So far next week: brunch bounty, chocolate peanut butter mousse, chocolate cookbook, make a sandwich cake, chocolate tip {sensing a theme here}, anti-anxiety foods, hello Mezcal, the ol’ pub in the yard trick

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits – dvd/Amazon, all others/mine

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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Chicken Parmesan Dip {soooo goood!}, May 24-30, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – do-ahead snacks {M – let’s do the bacon and cheese one right now} / sweet peels / foodie idea?    CS MARKETPLACE SPOTLIGHT – going backstage with caterers   FEATURED RECIPE – party perfect dip    TIP – Martha’s got you covered    THE WEEK – on a roll / beets all / eat to heal

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Memorial Day, July 4, Labor Day, backyard bbqs, summer picnics, oh yeah party time is upon us. When you’re the one hosting it’s always nice to have some appetizers to set out while you put the finishing touches on the rest of the repast. Even nicer when you can tap into some tasty and interesting “Make-Ahead Hors d’Oeuvres” from Food & Wine.

  So, I saw a chef on Food Network cook up some stuffed sweet potatoes, and then bite right through the half, skin and all. Hmmm, I have to say it never occurred to me that the skin was edible or palatable. So, hello google, only to discover all kinds of entries saying not only can you indeed consume them, but also touting their nutritional value.

  In the process I discovered a site called “Lunch Scraps,” which sounded like maybe it addressed going “nose to tail” with veggies as in a book we’ll be featuring later on. It wasn’t but is so filled with how-tos in its Cooking Tips section that it certainly does seem like it could lead a lot less waste.

  Do you have a food idea that you think could become a business? If so, might want to look into WeWork Food Labs. The company hosts other kinds of labs too, but the link takes you to the one for blossoming food entrepreneurs. They list out some nice on-site amenities and resources, but of course you’d want to do a bit more research on them before making any commitments – I have no connection to them or knowledge of them beyond what’s on their page.

  CS MARKETPLACE SPOTLIGHT   

This is a revelation, a thoroughly fascinating book

Titled “Hotbox” by author brothers Matt Lee and Ted Lee, it totally tears down the black curtain that normally conceals all the food prep happenings at virtually any catered event. It’s not really written for caterers though indeed they would likely be head-nodding at the all too familiar triumphs and catastrophes that are revealed here.Hotbox: Inside Catering, the Food World's Riskiest Business

But primarily this insider book is written for us, folks with a lively curiosity about all things food, especially stuff that’s typically hidden from our view. Page after page takes us right into the prep & event kitchens to witness all those wows and oops, plop us right at the work stations as the dishes take shape, and send us along with the waitstaff where more challenges may await.

We also learn how this became a $$$$$ industry, how to work with a caterer, some practical tips we can apply in our own kitchens, and as a bonus a whole new vocabulary.

One thing I can pretty much guarantee. Unlike the attendees who have not read this book, you will never again view a catered event in quite the same way.

Browse “Hotbox” on Amazon

  FEATURED RECIPE  

It’s a hit! Chicken Parmesan Dip

*  A Tasting Panel Selection  *

Oh, super tasty. A real crowd pleaser that’s doubly good as a party dish because it makes quite a bit.

And what gives it an easy head start is that you use rotisserie chicken right from the grocery store {and then can make stock from the bones for future use}. I have to give credit to MyRecipes for the original prep, which actually survives to a great extent in my version where I add in Italian seasonings and some extra cheese.

It was served piping hot from the oven with crostini as dippers. And afterward it lived on as a sandwich on a bun, and also as a pasta sauce after being thinned with a bit of V-8 though you could also use more marinara, or tomato sauce, or broth, or wine, or a combo.

And this is nice. Because it’s so flavorful you could if you wanted actually leave out the chicken to have a vegetarian dish, and it would still work just as well for all the above applications. This is a keeper.

Recipe page   Original at MyRecipes 

  TIP  

Foolproof recipes, foolproof techniques?

Here’s a tip. If you want to invest time and money in preps with these claims, make sure they come from an impeccable source.

Got one! Thanks to Food 52 you can tap into “9 Martha Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (Food52 Works)Stewart Recipes for When You Need a Sure Fire Winner” {ummmm, think we’d like to have that pretty much all the time}.

Here you’ll find mac & cheese, stews, ethnic specialties, a one-pan pasta {shown}, and a dish that tucks right into a recent theme in our visits – sheet pans! – in this case for a crowd-feeding slab pie with just about any fruit your palate desires.

Btw, Food 52 has its own gussy offering for “stress-free meal planning.” It’s a cookbook called “A New Way to Dinner,” 4 stars on Amazon, Kindle and Hardcover.

Martha’s sure fires    “A New Way to Dinner”    Stewart’s books

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  Sometime back I noted that I like to avoid doing biscuits with a biscuit cutter because of all the redoing which means handling the dough too much and almost inevitably ending up with waste. I had suggested creating a square which was then cut into squares. Now here’s a recipe from Trisha Yearwood that drops the dough by spoonfuls into muffin tins. Btw, I think she may also have been the one that in another method patted the dough into a circle, cutting that into wedges and then rolling each triangle into a ball. For all of those, no waste.

{Norene, move along to the 3rd item, nothing for you to see here in the 2nd one . . .}

♦  All I knew about beets in my childhood was that they showed up on a plate cooked to death in a treacly sauce {did Harvard really lend its name to this willingly?}. Then I discovered pickled beets and a whole different and wonderful world of flavor and texture. More recently, thanks to the top chefs in our town, I’ve come to actually crave roasted beets.

Now thanks to Gwyneth Paltrow I have a permanent addition to my recipe file. Place 6 beets, scrubbed and rubbed with 2 T olive oil {total} on parchment paper, add 3 T water, and sprinkle with salt & pepper. Wrap tightly in the parchment, making sure the beets are completely sealed inside so no liquid can escape, place on a rimmed baking sheet and roast for 90 minutes at 400. Do be careful of the hot steam when you open the package.

♦  The recipe above is from Paltrow’s book,  “The Clean Plate,” and the preceding link will take you to the Amazon page. It is quite interesting and more diverse than I expected, with preps pulling in veggies, fruits, seeds, nuts, herbs, aromatics, chicken, fish, turkey, beans, spices, bottled and homemade sauces, lots of lemons and limes. Even sheet pan preps! Also specific healing cleanses, pantry & cooking tips.

So far next week: Mex salads, impromptu cake stands, kicky spices, not-so-secret sauce, sammie trick, all about Beard

SECURE ACCESS THROUGH MY LINK TO AMAZON HOME PAGE

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits – books/Amazon, Martha’s pasta/Food 52 site, others/mine

All pages ©2019 CooksSalon.com

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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