Hearty Cheese Ravioli Soup, Sept 18-Sept 24, 2020

New Salon every Friday – c’mon in

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Hosted by Barbara J Nosek

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Quick Bites – Take a dog to lunch? Turns out quite a few restaurant chains will welcome Rover or Fifi  🐶  and maybe even sweeten the deal with water and treats. Often the pups and their moms & dads are seated outdoors which many places are now emphasizing anyway. Here are a lot of sources on google  Milk Street fans, Season 4 starts Sept 19. Now the team is going on the road, in fact around the world, where they’ll, as PBS says, “meet cooks who inspire a new style of home cooking.” In my time zone, Saturdays at noon.

♦  ♦  ♦

Shopping Finds – On a recent episode of Fieri’s GGG one of the contestants selected ginger syrup for his dish – and that was new to me so looked for at the grocery store but nope, but thank you Amazon, found it there.    I guess we had to know it would be coming – face masks with food themes! I found these on the well established Eat This Not That site but the masks they show come from various sources so you may want to do a pre-check. If you do go on those sites, maybe even more food you can “wear.”

♦  ♦  ♦

Kitchen Talk –  So far have used the ginger syrup on waffles and in tea. Much as I can’t abide ginger in baked goods, love it every other way and this joins that collection. How else might you use it? Here’s what google says.    Btw, did not waste that original caramel sauce from our 09.04.20 Salon, but instead mixed it with soba noodles, a little chicken bouillon, chicken, carrot shreds, topped with green onion & chopped peanuts. That worked.     My quest continues for a really good oven fried chicken recipe – you’ll be the first to know.

 

 On the Table

Cheese Ravioli Soup – just a big bowl of good

Such a satisfying dish, and thank you Taste of Home. Now, don’t be frightened by the long-ish ingredient list.

Step one, brown the ground beef, and then add and cook all the sauce ingredients.

Step two, cook the ravioli, combine with the sauce and heat through.

Step three, stir in parm, top with parsley. Done!

Even though I know this is a very tasty bowlful, I was curious why the recipe rated just 3 1/2 stars. Ha! we could have guessed this one – not like soup. The only other criticism was not enough ravioli for the sauce.

Commenters loved the taste and no one downgraded on this point. That’s all good in my book {bowl?}

Recipe    Taste of Home cookbooks on Amazon

Recipe Notes – I used frozen ravioli and worked fine. What else? just bring on the crusty bread.

Next week  – Peach Pecan Cobbler, a warm and satisfying fall dessert . . . or breakfast

A Cuppa with Alexa – Recipes, Tips, News & More

Visit with Alexa on Amazon Echo right here in the Salon on our own CS page. In the chat this week . . .

Philly Cheese Steak Bread – three come up but we like the one “in a box,” crispy fried chicken, a wine joke {alert – groaner!}

Visit here with Alexa

Cocktail Hour Buzz 

And as we say belowwhether for a crew, or for two, or just for you

  Jello takes its place among the very best party centerpieces. Whaaaaat? It’s true and to believe it you really have to see these jello cakes on the Food & Wine site and also recently featured in the magazine. High art worthy of a museum, and edible too. But don’t know who could bear to bite into these beauties.

♦  Love leftover makeovers! “My favorite way to use leftover mashed potatoes. Plop the potatoes in the middle of saran wrap. Using the wrap, roll into a 3″ log and seal. Refrigerate on a plate (it will leak). In the morning, slice into discs and fry in a sprayed pan for perfect hash browns.” – Bob & Colleen

This is probably more entertainment than research, but even so you might want to take a look at this brief video {X-rated for implied language} posted by Food & Wine. “Here’s What Bartenders Think of You Based on Your Drink Order.” I was watched it, was amused, then invoked that same implied language – OK, good, now just make my {darn} cocktail.

♦  “Never serve oysters in a month that has no paycheck in it.” – P J O’Rourke

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Smoked Salmon Pizza with Cream Cheese & Dill, Aug 7-Aug 13, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

We’re going to enjoy a bit of a summer break, and when we see you right back here on Sept 4, 2020, it will be with a new look featuring a breezier format, faster reading, and a permanent emphasis on easy comfort food recipes plus a new chatty feature. 

We’ll also introduce an Alexa page with recipes, tips and more. Plus an expanded shopping experience that you can tap into without leaving home. Cooking tips will move to social media.

So you don’t miss a thing, this would be a great time to sign up for weekly email “invitations” which you can do at the right or by joining our social media family with the icons at the bottom of the post.

  COMFORT FOOD  

Could this be summer’s most perfect dish?

Credit for creating the original smoked salmon pizza most likely goes to Wolfgang Puck and most assuredly goes to this famed and acclaimed chef for its high profile and popularity from coast to coast and probably beyond. But over the years others have checked in with their own variations for the crust and add-ons of this cool treat.

Our feature here is an amalgam of flavors that I like best from the number of recipes I viewed. It doesn’t stray too far or add too much because a great deal of the culinary charm of Puck’s signature dish is its simplicity. And, no baking!

I started with a store-bought baked pizza crust. Smoothed on a nice layer of cream cheese, then smoked salmon, bits of tomato and green onion, and then a good sprinkling of dillweed {fresh dill is even better}. Avocado is sort of a natural match with the salmon.

I’ve included links below to Puck’s original and a google page of other sources. Once you lay down a good crust, a creamy layer and the smoked salmon you already have something wonderful and anything else is at the pleasure of your imagination.

Puck’s recipe on the Food & Wine site     Google page of recipes     Wolfgang Puck cookbooks 

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

  Time on your hands? If you own a copy of Diner’s Dictionary, you can spend many pleasurable moments just paging through its entries that often bring into the mix detail on uses, history, geography, literature, people, anecdotes and more. Take that, google.

  What prompted a recent trip through its treasures was a reference to Dan Dan noodles in Food & Wine. It’s a dish I’ve seen referenced many times before, so it was time to see what this was all about, and there it was. “Street Food from the Szechwan province of west central China, consisting of noodles cooked in a spicy sauce that typically includes Szechwan pepper. Dan Dan refers literally to the carrying pole used by street vendors.” Next, searching for an awesome recipe.

  Remember the ice cream bread we featured in our 07.17.20 Salon? Made the 3-ingredient wonder again, this time with chocolate chip cookie dough ice cream. Oh, yeah. The dough part turned into a kind of butterscotchy caramel as it baked, and then there’s the sprinkling of chips. Next time thinking chocolate ice cream bread.

  Hey, bakers! Did you know there’s a community for you hosted by Taste of Home. Called Bakeable, it offers “everything you want to know about baking, including the very best recipes, gorgeous inspiration and easy step-by-step instructions.” But wait, there’s more. “Join our active community of bakers by taking part in a monthly baking challenge.”

  Be careful. There’s apparently another threat to our health and well being in these times as cited in “Why the Pandemic Could Be Causing More Kitchen Fires.” This Food & Wine story looks at some possible reasons, at the same time acknowledging cause and effect is not totally verified. Nevertheless, the reasons serve as a cautionary tale, and just as important, the article details what to do if a kitchen fire does happen.

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Cobb Salad goes global x 3, July 31-Aug 6, 2020

Hosted by Barbara J Nosek

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Salad at its tasty best 

Well I had a bonus discovery here, aside from the salads, and likely many all you are already in this loop. But for those who aren’t, as I was wasn’t, there is a great food site preemptively called Food.com, which is actually in the same biz family as Food Network and Cooking Channel among other brands.

So that’s where I found the boffo Mexican Cobb shown here, recipe by PanNan. It comes together with the freshness of Mex veggies, the richness of cheese, and the heartiness of chicken and beans. And, so pretty!

Rachael Ray’s fan blog gives us the Italian version, straight out of Ray’s Express Lane Meals cookbook. In this one the side by side ingredients give the chicken some competition with salami and Italian peppers to kick it all up.

One of CS’ faves, Taste of Home, checks in with a taste of Asia, or more specifically Thai. The chicken and veggie-rich mix takes on a whole new life with the drizzle of peanut-sesame dressing.

Next week: Smoked Salmon/cream cheese pizza

Mexican Cobb Salad    Italian Cobb Salad    Thai Cobb Salad  

Rachael Ray’s Express Lane Meals cookbook on Amazon

♦  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

  Experts say a good breakfast can get us off to a good start with benefits that last well into the day. And with today’s extra challenges that may be even more necessary than usual. Now you may well agree with that and still think . . . borrrrring. Well, now, see if this might change your mind. “These 5 Beautiful Breakfast Bowls Will Brighten Up Your Morning” from Clean Plates- surprisingly satisfying combos.

  Need a treat? Like Black Forest Cake? If yes to both you may well be ready for a Black Forest Sundae. And it’s just what it sounds like in terms of the tasty components. The news is in the sourcing. French vanilla ice cream left over from the ice cream bread, 07.17.20 Salon. Cherry filling leftover from our fruit pizza, also 07.17.20 Salon. Chocolate sauce left over from our banana split {breakfast!}, 06.26.20 Salon.

  This site is like “don’t waste food” central. Called Save the Food, it helps you do just that with prep and storage tools, recipes that give a second life to otherwise trash-bound items, a lesson in how much money you can save with these practices, even a party planner that guides you on amounts to purchase, plus stories galore in the Community. As they say on the site, become a food waste warrior.

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Turkish Eggs – a flavor blast, July 24-July 30, 2020

Hosted by Barbara J Nosek

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Oh my goodness, this is good 

Thank you AllRecipes! These Turkish Eggs send waves of flavor over breakfast, brunch, any time you want to turn poached eggs into a wonderfully satisfying meal.

Luckily, despite its exotic vibe, other than maybe the aleppo pepper, probably everything else is already in your household. What isn’t, likely has a ready substitute {see below}.

I used chili pepper flakes instead of aleppo but note that the latter is way milder and so best not to use the same amount of any dried hot pepper. Just taste as you go.

Also, I pretty much combined the latter two items in a single butter sauce that I used under and over the eggs. And though I’m a big fan of jalapenos didn’t want “pieces” in an otherwise fine textured sauce. Did add a bit more cayenne to compensate.

Served this with crisped flour tortillas which also made great scoopers. One thing to note: once you break into the eggs and start that scooping, the changed look can be interpreted two ways. A mess on a plate. Or, a culinary work of abstract art on a crockery canvas. Your choice.

Substitutions if needed: dillweed to taste instead of fresh, dried parsley to taste instead of fresh, peppers as above or chili powder in place of aleppo.

Next week: Cobb Salads go ethnic

Turkish Eggs recipe    Aleppo pepper on Amazon

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

♦  If you have Prime Video, a treat awaits called Food Safari. As they say, it “takes you on a culinary journey across Australia.” Host Maeva O’Meara’s eclectic tastes take us right to the stoves of professional chefs and passionate home cooks from one end of the continent to the other and maybe most surprising, deep inside the diversity of cuisine found here.

♦  Like to bake? Take some enjoyable time to wander through the site called What’s Baking, Babycakes. When you see that one of host Jennfer Gilbert’s baking tabs is “Candy Bar,” you can pretty well jump to the conclusion that decadence is a predominant ingredient here. Some of the recipes featured when I tuned in: Milky Way Cupcakes with Dulce de Leche Icing, Boston Cream Pie Popsicles, Chocolate Nutella Toffee Cake. Aiyyyyyy.

♦  Use up your boxed pasta. Use up your summer veggies. End up with one of these “10 Healthy Pasta Recipes for Summer.” Thank you Clean Plates.

♦  A bit of whimsy, that starts with, Is your dishwasher running? OK, close your eyes, take a deep breath, relax. And with a little {OK, a lot of} imagination you can mentally transport yourself to an oceanside resort. Take your escapes wherever you can.

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Ice Cream Bread, 3 ingredients, July 17-July 23, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

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We want to help us all stay safe – and find joy in the kitchen, our own special haven

  COMFORT FOOD  

Is this too good to be true – No!

Whaaaaaat? The unique flavor of ice cream right in your bread?

Yes! And you make it with just three ingredients.

The recipe calls for butter pecan, which I sure do like, but I made mine with vanilla bean. It would seem you could use any flavor, and if I do try another one will let you know right here.

So, how does it taste? Good! Sweeter than bread, less sweet than cake, with a texture kind of between French bread and pound cake.

And it’s fine just plain. But like culinary icon MFK Fisher, I’ve long been a fan of bread and chocolate and this is a natural for that pairing, here using our own chocolate sauce.

Also good with preserves. Or just toasted with butter, though keep watch because of the sugar content – I actually browned it in a skillet.

Want to make your own ice cream? There’s a Ben & Jerry’s recipe book with inventive flavors made with fruit, candy and cookies and even some of their “greatest hits.”

Recipe notes: This makes a very compact loaf so you want to be sure you have a small enough baking pan. The one I used was wider and shorter than specified and so baked in about 20 min. If it tests done and the sides have pulled away but it still seems a little moist on the bottom when you remove it from the pan, just cool it on the rack upside down.

Next weekTurkish eggs, breakfast with a kick

Recipe    Ben & Jerry’s Recipe Book

♦  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, amusement, helping, health & safety

  Staying in Saturday afternoons? Something I’ve discovered at 3pm {PT} on ABC is RecipeTV. As the site says, the series takes us across America and beyond, “bringing together some of the world’s greatest culinary artists, superb restaurants, and unique recipes that satisfy the inner chef in all of us.” They have a button to check your local listings.

  Need to use up some fruit? A great way to do just that and at the same time show off your artistic skills: fruit pizzas. Just layer different colors of fruit and jam on a baked pizza crust spread with soft cream cheese and voila! a work of art. And so pretty!

  So, it’s hard to find much that’s good coming out of this pandemic, but maybe there is one thing. And that is a new view of our groceries and other household goods. Better storage so food doesn’t go bad and more vigilance so it’s used up before it goes bad, because even now we can’t always be sure replacements are available, or that the replacements we prefer are available. And the net result is less waste, more conservation of our personal resources.

  And that can extend beyond the kitchen. While that’s seriously all to the good, there can also be a lighter take. Saw this online about the bathroom and I promise it’s not gross: “I used to spin the bath tissue like a wheel of fortune and now I turn it like I’m cracking a safe.”

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Chocolate filled crescents, so easy, July 3-July 9, 2020

Hosted by Barbara J Nosek

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Ah darn, but then all better 

So I saw what appeared to be a crescent roll filled with chocolate and maybe something else in an ad. The bummer about this kind of thing is when the tempting item is merely a prop, no recipe will be forthcoming.

Ha! Pillsbury to the rescue.

Their basic recipe couldn’t be easier, just the rolls, mini chocolate chips and optional powdered sugar. I had a few raisins to use up so after softening them in some hot water {then drained and blotted} added those in too. I chose not to top with powdered sugar because I didn’t want to cover up that beautiful golden exterior.

Breakfast, midday, dessert, all good. And of course you can stroll all through the site’s recipe pages for countless sweet and savory ways to fill crescent rolls.

Recipe notes: I found two things help keep the chips in place while you’re “rolling in the dough.” One is to use the palm of your hand to press them down into the crescent. And second, what worked best for me was to fold the point up to the wide edge and then roll from the fold to the wide edge, turning them seam down in the baking pan – if you look at the cheesecake crescent shown beneath the recipe on the Pillsbury page, it looks like that’s how those rolled.

Next week: gooey, gussied grilled cheese sandwiches

Pillsbury recipe    Their other crescent roll recipes    Pillsbury cookbooks on Amazon  

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, amusement, helping, health & safety

  Be the smartest person in the grocery store, or picking up groceries, or having groceries delivered. The NBC news site gives a shout-out to canned goods which, as the story says, because of their longevity cut back on waste and also mean “your pantry holds a treasure of quick meal solutions.” Here’s where it turns to gold. The report includes pointers for selecting the most nutritious canned goods, and maybe even better a roundup of the nation’s top food pros and nutritionists citing their favorite canned goods and why. Here are all the secrets.

♦  Meanwhile, here’s another take on wash produce the right way. This one from Yahoo, in turn citing the CDC.

  Well I never thought I’d be saying, I love the idea of a “garbage jar.” Let’s just say this is not only yet another way to avoid waste but as well to make maybe some of your best baked goods ever. Find the sweet scoop from MyRecipes here.

  Wait, don’t throw that out! EatingWell magazine tell us, “Instead of tossing the stems, ends and seeds of your produce, learn how to give them new life. It’s easy.” Details and a demo are here at Grow Scraps {never quite sure what threat this might pose, but please note the EW site shows “not secure” – rest assured CooksSalon is!}. This is actually quite fascinating. Will let you know if I give it a try.  

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Shrimp Fra Diavolo, June 26-July 2, 2020

Hosted by Barbara J Nosek

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Shrimp gets frisky 

A decent hit of red pepper flakes, a touch of another pepper, and go-for-it garlic all conspire to put a tingle on your tongue. Though truth be told, I did drizzle a bit of sriracha over it too.

There are of course other fine flavors too, seasonings, wine {though I actually used clam juice instead}, tomatoes, herbs. Thinking a green salad with some cooling avocado and a dollop of sour cream could be a tasty counterpoint.

The prep is from one of my favorite sites, AllRecipes, and in turn is credited to Chef John. Thanks Chef John!

The good news roster: prep time 15 min, cook time 20 min, 5 star rating, delicious!

Well, woohoo, turns out the good chef has all kinds of great looking dishes on the AllRecipes site. The ones most likely to bring me back first – his breakfast & brunch dishes, lemon bars and potato roses, and the latter includes a demo. Even if you never make this dish, pretty sure you will enjoy watching even if only for his droll sense of humor.

Next week: chocolate filled crescent rolls

Recipe    Chef John’s dishes on AllRecipes  

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

  In last week’s salon we linked imdb’s favorite foodie movies. Leave it to google to tap into a full roster of sources for top rated movies with a culinary theme. Water for Chocolate and Chocolat are two of my list toppers and truly for reasons well beyond the title subject.

  A little indulgence now and then can’t hurt right? Good for the spirits. So, high on that list for lots of us is a hot fudge sundae. No hot fudge? If you have karo syrup and any kind of chocolate – boxed, bars, chips – you in effect have hot fudge in the wings. And easy, no measuring, even though I do use a measuring cup for the easy pouring. Put in the chips or chopped chocolate, cover fully with the syrup, nuke and whisk till smooth with a pinch of salt.

And remember it will thicken considerably when it hits the ice cream. After you make it once, you’ll know if next time you want to add more of one or the other to suit your taste. You can enrich it with butter, cream, vanilla, e.g., too but it will also be a perfectly good sauce with just those main ingredients. I did discover one thing – a hot fudge banana split is a heck of a breakfast.

  Campbell’s cream of chicken soup is the foundation of my own personal mother sauce. May share some of that here but as well going into a cookbook. Meanwhile, wow, so many tasty ways to use this culinary workhorse. See for yourself with a stroll through Campbell’s cream of chicken soup recipes on their site. You know what looks so good – the creamy chicken pot pie, easy chicken & cheese enchiladas, shortcut chicken cordon bleu, chicken and stuffing pie – better stop.

  Also, Campbell’s has published cookbooks based on their wide range of products, and there is at least one dedicated to recipes that start with their soups. You can find these cookbooks on this page on Amazon.

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You can still see full-featured Salons in the Archives, 04.10.20 & earlier

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Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

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

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Bacon Peanut Butter Corn Muffins, June 19-June 25, 2020

Hosted by Barbara J Nosek

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Award winner 

This week’s featured recipe took third place in a recent Taste of Home contest. We can only imagine how many dishes this one had to beat out for that honor. And yowza are they good.

Let us count the ways to love these Bacon-Peanut Butter Corn Muffins. The first one is right in the title!

But here’s what’s more. It comes together with ingredients likely already in residence in your pantry and fridge.

It’s great as is for breakfast. But if you go ahead with the optional caramel ice cream topping, Poof! Dessert! Likewise with the suggested alternate of chocolate chips and chocolate syrup.

I’d also add kudos for something we’ve talked about before in our Salons. By putting peanuts in the topping there’s not only some nice added crunch, but also a bright red flag for folks who are allergic and may not know there’s peanut butter in the mix.

Btw, if you’re a fan of flavor overload, while you’re on their site take a look at the Savory Cracker Snack Mix, using the search window on their menu bar.

Recipe notes – thinking this topping would be just as happy on a regular pan of cornbread or even pancakes, French toast, regular toast. Then ‘fessing up, I actually drizzled with maple syrup – good!

Next week: Shrimp turns pasta “Fra Diavolo

ToH recipe    Taste of Home cookbooks on Amazon    Taste of Home magazine

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

♦  Craving a Big Mac®? Don’t want to go get it? A clone to the rescue yet again. And also, once again, it’s Eat This Not That that’s sending it in. In fact, they claim this is “The Best Copycat Big Mac Recipe'” {sic, which is to say, no ® i their headline}. Fries with that?

♦  Any reason why party-style dishes can’t find a home on the family table? Nope. And this one is so, so easy, and  proportions just fine no matter how few or how many places are set at that table. Start with these little phyllo shells {available from Amazon if you can’t get to, or get them from, your grocery store]. And then fill away because they arrive ready to use.

Mine shown at the right starts with some soft cream cheese that’s been further softened with a bit of sour cream, pushed down a bit in the center to create a well for cocktail sauce, and then turned into a mini cocktail with a cooked shrimp, quartered and dusted with dillweed, garnished with a celery sprig.

You could also use canned tiny shrimp, as shown at the left. For either – snack, appetizer, entree add-on, all good.

♦  Well, who knew. Turns out your produce sort of needs to practice social distancing too. A site called wellandgood tells us that certain fruits and veggies produce a gas that helps them ripen but can cause adjacent produce to ripen too fast and spoil. Tap into “The biggest mistake you’re making with your produce that causes it to go bad faster” for all the details of what to keep away from what. Especially helpful when replacements right now are not necessarily a sure thing.

♦  Need some foodie-style amusement? International Movie Data Base, a boffo information source for not just movies, but tv series, casts, stars, production folks, and other assorted celebrities, rates these selections as “The Best Food Themed Movies and Series” – popcorn slightly extra.

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You can still see full-featured Salons in the Archives, 04.10.20 & earlier

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Honey Roasted Carrots, June 12-June 18, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

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We want to help us all stay safe – and find joy in the kitchen, our own special haven

  COMFORT FOOD  

This pretty much turns carrots into candy 

Let’s first talk about the proverbial elephant in the room. If you follow the link below you’ll see that this recipe rates 2.8 out of 5 stars. Now I’m not the most cyber-savvy one in the room but I could not see a way to look at any comments to discover what might have led to this rather mediocre evaluation If you go to click on the stars it would appear you’re actually registering a rating, and maybe that’s how the rating ended being what it is.

Or, one other thing that occurred to me is that thyme can be acquired taste. And note that actually the thyme leaves are optional. I routinely decrease the amount specified in any recipe. Or I will substitute a compatible herb and in fact in this case I used cilantro, though think parsley would be nice too.

All that said here’s the thing, in three words. They’re quite delicious!

Using the timing given, they are tender but still have texture. And that touch of honey makes them beautiful caramelize as they roast. This recipe is from the Eat This Not That list of comfort foods linked in our 05.29.20 Salon.

If you try them and don’t like them let us know why, in effect creating our own CS commentary.

Recipe    “Eat This Not That” cookbooks

Next week Bacon Peanut Butter Corn Muffins

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

♦  Who knew when MyRecipes posted this last fall it would be so very welcome now. Do you have refrigerated dough on hand? Then you might want to take a look at their “20+ Recipes That Start With Canned Dough.” Among the offerings is one that’s new to me but sounds like it may have some history – called Reunion Pea Casserole, its title way understates a mix of Italian sausage, eggs, and then several veggies, cheeses, and seasonings. Many are considerably simpler, the pizza rolls, chicken & dumplin soup, chocolate crescents with hazelnut spread, toffee bits and pecans.  Btw, this is a case where you can view the dishes in a slide show or scroll down and see the full list.

  This same post, again almost prophetic when some stuff now can be so hard to find, offers up a demo on “How to Make Rich, Flavorful Gravy Using Bouillon Cubes.” The prep calls for a “knob of butter” which appears to be about a couple of tablespoons. If I might add my two cents, a bit of onion powder, garlic powder, parsley flakes, and/or pepper can’t hurt. I did try this and it came out quite well, with the seasonings.

  Is stress making it hard for you to sleep? Wouldn’t it be nice if ice cream could solve that problem? Ummmm, maybe it can. A brand called Nightfood says its ice cream features a “sleep-friendly nutritional profile.” If you can’t find it in stores, the link in the previous sentence takes you to the cart page and shows their 8 flavors, including After Dinner Mint Chip, Cookies & Dreams, and Midnight Chocolate.

  So, in last week’s Salon we talked about Joanna Gaines cooking videos on her YouTube channel. Now I came across a Business Insider article listing “The 7 Best YouTube Channels for Learning How to Cook.” Bon Appetit leads the way followed by Food 52, both familiar to CS readers, with the other five perhaps lesser well known but ready and waiting for tasty discovery.

“Make America Decent Again” collection page crafted by Zazzle – see it here on CS

Tees, Sweats, Hoodies, Mugs, Hats, Buttons, tote bags – nice styles & colors

CS Marketplace Directory

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

You can still see full-featured Salons in the Archives, 04.10.20 & earlier

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com

Questions, comments?

Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

I’m associated with Amazon, Zazzle, and SunFrog, only

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

All pages ©2020 CooksSalon.com

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Saucy, spicy, savory Cajun shrimp, June 5-June 11, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

We want to help us all stay safe – and find joy in the kitchen, our own special haven

  COMFORT FOOD  

Fieri finds “real-deal” Cajun in Mooresville, Indiana

It’s called Zydeco’s and that real deal is not just a matter of serving up all the classics, but as well making some of the essential ingredients in-house and flying in some of the rest. Guy says, when you’re inside you really are in New Orleans.

This recipe from his cookbook, “Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown,” is an adaptation of the one provided to Fieri by co-owner and New Orleans native Carter Hutchinson. Zydeco’s BBQ Shrimp is not for the faint of palate – any hint of red in the buttery/garlicky sauce is not from tomatoes {there are none}, but from hot peppers – ground, flaked and liquid.

That’s indeed Big Easy style, with the requisite crusty bread pressed into service after the shrimp is gone to scoop up every last bit of the sauce. Expect to have butter residue to the elbows immediately afterward, and garlic wafting from your pores possibly for days.

You also could have had pretty much this same dish if you ever happened to have gone years ago to a place called Slicker Sam’s in Melrose Park, a suburb west of Chicago, and probably today at other select places outside New Orleans. Just make sure wherever it is, it’s the “real deal.”

Both cookbook links below take you to Amazon. Fieri’s books generally rate four stars and up.

Next week: Honey roasted carrots

Zydeco’s BBQ Shrimp recipe on Food Network    This DDD cookbook    Other Fieri cookbooks

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

  Quick pickup at Trader Joe’s, back home, minutes later, dinner! And hooray for the number of ingredients too. It’s all promised in their list of “Meals {that} Have Fewer Than Four Ingredients and Take 10 Minutes to Make.” They’ve done a boffo job of packing a lot of flavor and texture into a little bit of stuff. Thanks Cooking Light for posting this. {Just a quick PS, more accurate to say four or fewer ingredients

  How about a nice ice cream dessert with a kick? This sweet treat is the result of Fieri’s visit to a place called Union Woodshop in Clarkston MI, and the recipe in the book {above} for a Maple Bourbon Pecan Sundae is courtesy of that restaurant’s Chef Aaron Cozadd. Thinking despite the title this would be quite good even without the bourbon, and then maybe some vanilla instead.

We should note that Cozadd makes his own vanilla ice cream for this sundae, using the nitrogen freezing method. I’ve had this prep before and the ice cream turns out so smooth, so creamy, it’s almost in a class by itself. A lot of cautions go along with this process, so maybe ice cream from the store would do just fine.

  Joanna Gaines, known to many as a cookbook author and more, is posting cooking demos on her Youtube channel. What’s so nice about this format vs live tv is you can pause the video to make notes or whatever, or run it back to see something again. There is a subscribe button but you can just go ahead and watch any of these Magnolia Table episodes. May want to start with the French Silk Pie. Meanwhile if you’d like you can browse her cookbooks and more on Amazon.

“Make America Decent Again” collection crafted by Zazzle – see it here on CS

NEW – now added, Tote Bags with our “Decent” theme, several styles & colors

CS Marketplace Directory

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

You can still see full-featured Salons in the Archives, 04.10.20 & earlier

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com

Questions, comments?

Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

I’m associated with Amazon, Zazzle, and SunFrog, only

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

All pages ©2020 CooksSalon.com

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