Cookbook author’s Chocolate Cobbler, April 3-April 9, 2020

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 this week when you scroll below  

  TIDBITS – taco shell, the blank slate / best cobbler? / marinara + +  ♦  CS MARKETPLACE SPOTLIGHT – sheet pan 2.0    FEATURED RECIPE – oh my!!!    TIP – flour trick    THE WEEK – save the milk / fun with taters / impromptu dressing 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  A feature in “Parade” last weekend was a fine reminder of just how versatile tacos can be. Once you set up a shell {see our tip in the 02.21.20 Salon for making them stand tall} or lay out a tortilla, the possibilities for fillings/toppings are boundless. Meats, fish, cheeses, veggies, beans, fruits, bacon, eggs, chilies, onions of any color, garlic, citrus, herbs, sour cream, salsa in all its variations, hot sauces and other sauces. What a great way to raid the fridge and use up tasty odds and ends.

  This week’s Salon is a bonanza for cobbler lovers. Not only do we have the blow-everyone-away chocolate version as our Featured Recipe. but also this from MyRecipes: “How to Make Your Best Cobbler Yet.” You’ll find the 1-2-3-4 of assembling your dish, and then how to cook it in the oven, on your stovetop, or even . . . on the grill.

  Truth be told there are some decent spaghetti sauces at the supermarket. But Epicurious via msn.com says there are ways to make them even better with its “5 Ways to Amp Up Jarred Pasta Sauce.” Temperature, seasonings, ingredients, cooking and baking techniques are in the details.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Already done!

Two weeks ago we talked about using foil to create separate compartments for different foods. And that’s a good technique with an item you likely have at hand.Chicago Metallic Lasagna Trio Pan, 12-Inch by 15-Inch by 3-Inch (11-1/2-Inch by 2-1/2-Inch Cavities)

But, eureka! A sectioned sheet pan already exists. It’s called a lasagna tri-pan but clearly you could use it anyway you want, and because of the depth it’s actually better than a standard sheet pan..Disposable Aluminum 3 Compartment T.V Dinner Trays with Board Lid #210L (50)

And then there are disposable ones too. These are multipacks. Both images are clickable.

Btw, you’ll also see others designed for brownies, bars, mini loaves and the like that could even work for smaller amounts.

Sectioned sheet pans, 4 stars & up

CS Marketplace Directory

  FEATURED RECIPE  

Looks aren’t everything 

OK, here’s the thing. When cookbook author Elizabeth Heiskell was putting this dish in the oven on the Food Network show, The Kitchen, the hosts in effect compared it to sludge.

Truth be told, when it came back out the cosmetic improvement was slight at best. The ice cream makes a tasty coverup – she used cherry, a sort of Black Forest thing going on, and I used butter pecan. Whipped cream or sour cream I think could also be nice.

BUT, how it looks will fade into the ionosphere once you taste it. Yikes it’s good!. In fact I believe it was Sunny that said it was the best dessert she’d ever had on the show.

What Can I Bring?: Southern Food for Any Occasion Life Serves UpThe frosting on the cobbler so to speak {hey maybe another solution}, is that it is quite easy to make. One melt, two mixes, and voop into the oven.

Some notes. I took it out 33 minutes. There’s no guideline on whether to use 3/4 or 1 cup of hot water – I used 3/4 and think next time a full cup for even more gooey goodness, and maybe take a minute or two off the baking time. To serve it I flipped it over to have the melty chocolate on top..

Heiskell is the author of a book we’ve previously featured in the Salon, a gift guide of sorts titled “What Can I Bring,” and subtitled southern food for any occasion life serves up –  hardcover and Kindle, both discounted on Amazon. We’ve also linked her other cookbooks, similarly with a southern accent.

Recipe    “What Can I Bring”    Heiskell’s other books

  TIP 

Don’t have self-rising flour? Easy fix

AllRecipes to the rescue again. Turns out that site is not only boffo for recipes but also for techniques.

Our Featured Recipe for this week calls for self-rising flour, but not everyone keeps this on hand. No worries, as long as you have regular flour, salt and baking powder you’re good to go.

There’s even a demo. And bonus, while I was on the site found a way to turn salsa into 11 dinners. Next week Tidbits!

To make self-rising flour

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Please, please, don’t hoard milk {or really anything else}. But most guidelines say it’s OK to take one extra of most things. With milk the problem is using it up before it spoils. So, asked Alexa on my Echo Show about freezing it and this is what she said – remove about a cup from the carton to allow for expansion. Write the date it’s going into the freezer and the expiration date on the carton, which will tell you when you eventually use it about how long it should stay fresh. Thaw in the fridge or in cold water, shake before use in case the fat has separated.

  And then, good Alexa offered a transfer to WikiHow for more information. So, I poured about a half gallon from a gallon into a large container, left about 2″ clearance, sealed up, into the freezer. And we shall see.

{At some point we’ll be bringing you regular food news, tips, recipes, even jokes from Alexa on its own CS page}

  What a fun and festive idea for when we can once again party on. See the pic? – that’s “potato snow,” found in “The Secret Garden Cookbook” featured in our 03.06.20 Salon. Oh so easy too! Per the recipe, simply push boiled, towel-dried potatoes through a coarse sieve with a wooden spoon letting them “pile high into a snowy mountain slope.”

  I actually peeled the potatoes, wrapped in foil and baked, so no drying time needed and then held with a multi-folded large napkin to sieve while still hot. Even so, there will be some cooling so it’s a good idea to serve with some hot melted butter. Just be careful not to shake the plate or you could end up with something more like a “drift.”

  Steak, baked potatoes, and salad were on the dinner menu. When baked is on the plate, sour cream is sure to follow. So a creamy dressing on the salad would be sort of redundant, but I wanted more flavor than just a vinaigrette. Hmmmm, started with some soy sauce, then in quick succession sesame oil, rice wine vinegar, hot sauce, and grated dried garlic. Nice. Now a new fave.

This week’s:

  •  Photo credits – sheet pans, book-Amazon, others-mine
  •  Link sources – sheet pans, books-Amazon, recipe-Food Network
  • Partnerships – Amazon

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

So far next week: 16 meals from salsa, catch corona through food?, brownie mix upgrade, clam chowder with a secret, more on safe shopping, made the potato soup, Alexa cake, play with your food, fun foodie mugs

Last week, just below: baking crafts, safer shopping for the times, boffo cake, recipe clone source, leftover pizza breakfast casserole 2.0, Wilbur’s chicken trick, grits hits, safe& easy pretty Easter eggs, Japanese home cooking cookbook

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

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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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This savory sauce on steak is just the beginning, March 13-March 19, 2020

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 this week when you scroll below  

♦  TIDBITS – Irish hangover cures / using up milk / juice reuse    CS MARKETPLACE SPOTLIGHT – food read    FEATURED RECIPE – savory creamy herbed steak sauce    TIP – say nuts to tight bottle caps    THE WEEK – made the shrimp & grits / gussied up eggs / virtual Paris 

  TIDBITS 

Newsy, schmoozy stuff for cooks and 

  Well perhaps you won’t need this, but just in case you do . . . you can thank this authoritative source, IrishCentral, for The Best Irish Hangover Cures. It was originally posted for New Year’s Day but we all know what other beverage-centric Day is coming. Clearly you have to use your own judgment here {we’re guessing it will have returned by morn after apparently leaving the building last night}.

  So, I found an article about using up milk, especially welcome since this is such a perishable product. But when I went to share it with you here, ummmm, seems it became “un-found.” No worries, can probably “re-find” it on google. Did, bonanza! All kinds of folks ready to suggest ways to do this very thing.

  Wait! Don’t throw this out either, at least not just yet. First, let’s take a look at “Liquid Leftovers Get a Second Chance in the Kitchen.” It offers ways to repurpose pickle juice and other brines {see one more below in My Week}, whey {you may have it without realizing it}, and liquids from bean cooking, canned tuna, poaching meats, tofu, plus leftover oils. I particularly like the tuna one.

  CS MARKETPLACE SPOTLIGHT   

“Recipe for a Perfect Wife,” Yeas 3, Nays 1

What quickly turns this into a fascinating read is the interplay of two women, generations apart and unknown to each other, who connect through a house, a cookbook, and the next door neighbor. The launching point is when Alice and Nate move into the home previously owned by Nellie and Richard.

In page after page we see their parallels regarding husband and family, neighbors and friends, sex and Recipe for a Perfect Wife: A Novelpregnancy, decor and wardrobe, gardening and cooking, work and play, and yes, secrets. The device puts a klieg light on changes, both within the lives of the two women and between the generations, as well as what vestiges can survive down through the years.

The second yea is for the recipes from the 1950s cookbook Alice finds in the basement, once belonging to Nellie’s mom but with notations from Nellie. Wow, preps for such mid-century favorites as tuna casserole, meatloaf with oatmeal, herbed cheese popovers, rose caramels {with actual petals}, boiled chocolate cookies and baked Alaska, about a dozen in all.

The third one comes from other readers. with 77 of them giving it an average 4-star rating. And they join the kudos in the cover comments.

So, the “nay” arrives with the last page where the story arc seems to stop short, leaving us with no clue about Alice’s next step. Or, is there? Among her various options there might be hints she’s contemplating one last parallel.

“Recipe for a Perfect Wife”    Other books by Karma Brown

CS Marketplace Directory

  FEATURED RECIPE  

Fourth time was the charm 

It started with a recipe in one of the old English cookbooks I’ve been going through. A topper for beef called Chasseur Sauce sounded just so good.

But as it turned out, as much as I love mushrooms didn’t like them in this prep, and also wanted it a bit more flavor. Ha! will make my own variation.

So, second version. Nope. Third version. Nope. Fourth version. Eureka! Flavor bomb!

Here’s the thing. Try a nice thick ribbon of it on steak for sure. But no need to stop there.

Instead of beef, nap it on sauteed chicken breasts or boiled peeled shrimp. Beat into scrambled eggs. Mix with cooked rice and maybe a bit of green onion for a hot side dish. Or with pasta instead, straight or blended with marinara. Use it as a baked tater topper. Thin a little with another dressing or pickle juice for a salad dressing or egg salad. Take it right from the refrigerator {it will have thickened} to serve as a dip for chips, crackers or veggies. And, and, and . . .  ???

Recipe  

♦  TIP  

This didn’t work . . . but then

So I came across a handy tip that I thought was worth a try. But truth be told, should have realized the fatal flaw right from the start.

The subject: uncooperative jar lids. We’ve all I’m guessing had the experience of lids that can resist such heroic efforts as banging on the carpet, running under water, beating the rim with a heavy utensil.

The tip was to use a nutcracker, basic, not the kind of the Suite of the same name. But, ahhhhh, unless you have one sized to crack coconuts chances are the nutcracker isn’t going to span the lid.

But . . . don’t chuck the nutcracker yet. It is a perfect fit for bottles, e.g., water, soda, ketchup, taco sauce, vanilla extract, certain vinegars, soy sauce, oyster sauce, and especially already opened syrup bottles. Oh yeah, and sake, possibly Champagne, and also leftover wine {hahahah} that you’ve re-corked.

Btw, a crab cracker is much the same thing as a basic nutcracker and chances are you have one or another or both in your utensil drawer. In case not, here’s a link . . .

Basic nut crackers

Items featured here also appear in our weekly Tip Tuesday posts on Twitter, Facebook & LinkedIn

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  So I made the shrimp and grits, the Featured Recipe in our 02.14.20 Salon. Yikes, now I’m a grits convert. ‘Course this prep did have a lot of help from onions, garlic, bacon, cheese etc. I don’t think mine actually created soup, but it does have a kind of juicy, loosey texture. And though this is likely the proper consistency, based on what I’ve been served in Southern restaurants and also the recipe’s soup promise, in fact I liked the leftovers even better after reheating tightened it all up a bit. So if you wanted, you could achieve this with extra baking time, or another egg, or more cheese. The flavor though needs no help at all. Even so, now planning to be brave and try a plainer version.

  Well how pretty is this??? You just never know where or when a kitchen tip will come your way. In this case the source was a nice lady at a political event who mentioned how much she loved pickled eggs created by dropping peeled hard cooked eggs into the juice from store-bought pickled beets. And they take on the color so quickly you can do them one at a time {vs needing enough juice to cover a bunch of them}. Wouldn’t a bowl of those be a nice addition to the Easter table? Because it’s beet juice it’s safe and easy to use, and pretty much “free.”

  Btw, also tried this with unpeeled hard cooked eggs – in a separate container – but the color really didn’t stay on. Maybe cook the eggs right in the beet juice, though would need quite a bit more juice. For the peeled and unpeeled, transferred them to a baking rack set over paper towels atop sticky wrap to dry for a bit before refrigerating. Btw II, I just dunked these in juice right from the fridge, but if you want to follow an actual recipe, here you go.

  Reading right now “The Food Lover’s Guide to Paris,” even though no plans right now to be back in that culinary capital. It is interesting though to read author Patrica Wells’ descriptions of her tasting experiences and even better the 40 restaurant-inspired recipes. She covers, bistros, brasseries and restaurants along with reservations, ordering, dining hours, tipping and more as well as side notes and observations. One of the latter I especially liked: “You know it’s a good restaurant when you are already planning and looking forward to a return visit before you pay the bill.”

This week’s:

  •  Photo credits – book-Amazon / others-mine
  •  Link sources – liquids-Epicurious / books, nutcracker-Amazon / sauce recipe-CS page / eggs-Taste of Home
  • Partnerships – Amazon

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

So far next week: compare your food spending, brunch watch, foil trick, rack ’em up, the promised apple cheddar crisp, seriously interesting food book, leftover pizza 2.0, its a what now???

Last week, just below: bakers source, brown sugar chewies, chefs who nuke, “secret” recipes source, “best ever” Irish stew, oopsie fixes, cheese crackers where?, crochet dinner, easy spice up for fries

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

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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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

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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Bacon & Egg Breakfast Enchiladas, Oct 25-Oct 31, 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 – easy upgrade / pomey punch / whose salad???    CS MARKETPLACE SPOTLIGHT – Buddy-bakin’    FEATURED RECIPE – just add a b-mary    TIP – veggies go scary   THE WEEK – cookbooks! / pizza rescue / spinach so rich 

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  What a clever tip, actually a multi-tip, but all having to do with salad dressings. Bottled salad dressings. And how to upgrade the flavor with some simple tricks. The MyRecipes story, ‘How to Make Salad Dressings Taste Homemade,” starts from a broader perspective, including this line that will likely resonate with our Salon folks, “. . . often store-bought items reveal to you upon first taste exactly what they need to be a better version of themselves.” The detail then covers vinaigrettes plus dressings that are creamy, sweet or cheese-based. Good ideas!

  Could this be the star of your cocktail party? First of all it’s based on the great taste of pomegranate without those pesky seeds {or, it doesn’t have to – feel free to leave out those interlopers}. Second, it has the sweet touch of one kind of wine and the refreshing sparkle of another. Third, it brings to the party that symbol of hospitality, pineapple, and one of the holidays’ fave fruits, orange. And fourth, it serves a crowd. Sip on. Thanks Food & Wine for this Sparkling Pomegranate Punch.

  Can a salad be scandalous? Well maybe not even if its name touches a 70s nerve. So the subject here is Watergate Salad, an unusual combo that tastes better than you might think. My mom was an early adopter of this prep and it was always a hit with dinner guests. As the MyRecipes story noted, while the the Deep Throat source was eventually revealed, the salad’s remains somewhat controversial. Who cares! Enjoy – and party! – whichever party you prefer.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Bake it like Buddy

This may be the very closest we can come to making a cake just like the tasty creations of “Cake Boss” Buddy Valastro. Even better than having a recipe.

Buddy Valastro Foods Perfect Cake Kits - Cake Mix, Cake Pans, Icing, and Filling (Banana Cream Cake)This is like having him right in your kitchen. In the form, that is, of one on his cake kits, available as either white cake or banana cream, and including the mix, the filling, the icing . . . even the pan.

The only thing that would be more authentic would be to have one of his cakes made for you. Oops, that’s also a possibility, with ordering instructions on his Carlo’s Bakery site, which we’ve linked below.

But wait there’s more. He also offers his own ready-to-use fondant in white and purple, plus gourmet crumb cake and peanut butter/carob treats for – wait for it – your dog!

Valastro cake kits    Carlo’s Bakery site    Valastro’s cookbooks    “Cake Boss” DVDs

♦  FEATURED RECIPE  

Good Morning! 

And it surely will be if these bacon and egg breakfast enchiladas are on the table. And, yes, breakfast would be good but these flavorful bundles have brunch written all over them, as actually the Food & Wine page mentions.

Don’t be scared by the ingredient list. It’s long but really just the result of a palate-tingling array of seasonings and spices, most of which are tossed into a quick sauce.

And pretty smooth sailing too, just the way we busy CS-ers like it. Most of us have cooked bacon and scrambled eggs before, and that’s about as difficult as this prep gets.

The green onion garnish and side scoop of sour cream add nice color and texture. But you know what, a ladle of refried beans and some ripe sliced avocado wouldn’t hurt either!

Can this be right. The Amazon link just below for the magazine shows $5 for a 1-year subscription {vs $71.88}. Does say limited time offer.

Food & Wine recipe    Food & Wine magazine {might be 2nd one down on page}

♦  TIP  

Vegetables have never been so scary

Cooking Light did the most clever thing with a vegetable platter. With deft arrangement it all comes together as a skeleton! Also on the page some pumpkin-faced cookies and other characters, “devil” eggs, vampire dip and oven-baked sweet potato tots with jalapeno garlic ranch – the latter two to keep Dracula away.

Here’s the link

Meanwhile the marshmallow chart originally scheduled for this week will appear in the 11.08.19 Salon. There’s a decorated mallow too.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room 

♦  So, went to a very dangerous place this week. Called Amber Unicorn, it’s a used book store with a truly eclectic offering, but here’s the thing – the cookbook collection rules. For folks like us, the debit card all but jumps out as you pass the register, waiting patiently there as you begin a long leisurely browse. If you’re in Las Vegas, or will be, it’s a list-topping stop. Now, the center is no longer a bustling place but no worries, still in a busy part of town.

♦  I was dismayed when I took leftover pizza slices out of the freezer and saw how skimpy they were. Solution: pile on! Olive oil in the bottom of a baking dish, pizza in, tomato slices on top. When baked enough to be fairly warm added fresh spinach, shredded mozzarella, pepper and marjoram, a drizzle of olive oil, then back in the oven. Topped each serving with a fried egg. Yeah, that was satisfying.

♦  In this My Week section last week {10.18.19 Salon} we posted a rich spinach recipes from Jose Andres’ cookbook, “Vegetables Unleashed.” There was something the chef said in his intro in the book that I quite liked and wanted to share. “. . . drive the extra mile, pay the extra dollar . . . Find the people and places that can give you a little taste of perfection.”

So far next week: Doritos Chicken Casserole, Take out containers do what???, Parmesan corn butter, favorite kitchen storage, star turn for carrots, cheesy addiction, donairs

Last week, just below: bread-keeping tricks, edible quarks?, food show returns, lovely novel, cinnamon apple pie bread recipe, taste instead of waster, nachos > burritos, rich Catalan-style spinach, dinner metric 

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 – Baking kit/Amazon, others/mine

Link sources – Valastro cake kits/Carlos Bakery, Valastro cookbooks & dvds & F&W mag/Amazon, others/self-ID 

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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Tiny Hot Dogs x 2, Oct 4-Oct 10, 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 – {encore!} ice cream for breakfast / go take a flying jacob / beer backstory    CS MARKETPLACE SPOTLIGHT – tiny hot dogs, read    FEATURED RECIPE – tiny hot dogs, watch  ♦  TIP – corn on the cob, takes 1, 2, 3    THE WEEK – Choctaw stew / burger tip / tater redux

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Yes, indeedy, we ran this before {as did Food & Wine} and just as they regarded it as worthy of an encore, so do we! And in fact it was way up there as a favorite Tidbit among CS-ers. What? “19 Ways to Enjoy Ice Cream for Breakfast.” Ignore where the sun is, hit the freezer, etc, and enjoy!

  Have you ever heard of this? When Guy Fieri took his Diners, Drive-ins & Dives to Krokstrom in Kansas City, we were introduced to a dish called Flying Jacob, an unlikely combo of chicken, bacon, bananas, cream, spicy ketchup and peanuts that became a sensation when the recipe was submitted by a man named Jacobsson and printed in the Swedish mag “Allt Om Mat” {All About Food} in the 70s, and has unpredictably maintained shelf life to the present day. Here is the reprint AOP published after crowd pressure and it includes a link to the original recipe. You can google many variations including casserole versions.

  And so it was born. The stronger, hoppy brew many folks now enjoy at happy hour was the result of transport issues rather than flavor r&r. Beer sent by Britain on a long, hot journey to its soldiers in India would often arrive flat and sour. They found though that if they raised the alcohol content and added fresh hops to the barrels, the beer not only survived the trip but “tasted pretty good.” You might agree because today we know this quaff as India Pale Ale. Another tidbut from Moveable Feasts, the book that lifts the veil on how foods travel from a whole lot of “theres” to your plate, first mentioned in our 09.27.19 Salon..

  CS MARKETPLACE SPOTLIGHT   

Tiny Hot Dogs, the book . . . with recipes 

Mary Giuliani {no, not a relative, as she is constantly asked} is a caterer to the stars and sometimes we know who the Tiny Hot Dogs: A Memoir in Small Bitesmarquee folks are and sometimes not. What we discover more often is what she serves them.

And that brings us to the “tiny” reference. Giuliani shuns the usual gussy celeb fare for what might be characterized as upscale snack food, served in bite size pieces as telegraphed in the book’s title, “Tiny Hot Dogs.” That means her party tables will be laden with, e.g., mini versions of lobster rolls, corn dogs, spring rolls, turkey clubs, and variations on grilled cheese.

And recipes for all of those items mentioned above, as well as others, are included in the book. Along the way you’ll also come upon some catering tales, her foodie bio, some straight-talk revelations, and a bit of droll humor. All in all, quite enjoyable.

“Tiny Hot Dogs,” 4 1/2 stars    Her previous book, “The Cocktail Party,” 4 stars   

  FEATURED RECIPE  

Tiny Hot Dogs, the video . . . three ways

Giuliani brought her book title to life when she appeared on a charming show called Home & Family, on the Hallmark Channel. Her tiny hot dogs demo from that time is now on YouTube and is linked below.

You’ll see three ways to kick up the flavor on what are alternatively called pigs in a blanket, but bite-size, maybe two-bite. She also shows a compatible sauce for each.

You will also discover something you might find surprising. The only reason it wasn’t a revelation to me is that I had just finished reading a book on catering and learned how common this time-saving practice is in the industry. Turns out with the right sourcing, no quality is lost with this shortcut.

Tiny Hot Dogs video    Home & Family show

  TIP  

Corn x 3

What is it about corn that is just so satisfying. On the cob, off the cob, plain, flavored, cooked, raw, all so good. Here’s some buzz I hope you’ll find helpful . . .

So, in view of the fact that corn off the cob does quite well in the freezer, wondered why I couldn’t just freeze the whole cob. Never know until you try. Just tightly wrapped it, uncooked, in a paper towel and then in foil, and in it went.  The picture here shows it thawed, looking not bad, though for whatever reason it seems to survive the freezer better, in terms of both taste and texture, when it’s off the cob. I can probably say that with more conviction after trying one of these methods I belatedly found.

Street corn {elote} in a dish! So, had some kernels that I’d taken off the cob and frozen, no cooking, and thought it might be interesting to hit it with elote flavors. Found this recipe for a casserole which I used as a guide for ingredients but since I wasn’t using the prep’s 10 oz of corn, actually just did a toss into the skillet. Sauteed salted garlic in butter, then in with the corn, lime juice, a bit of hot sauce & some monterey jack, and when nice and hot into the dish with a bit more cheese to melt on top plus a sprinkling of fresh basil {in place of cilantro}. Excellent.

OK, again not remembering the source but best guess is Rachael Ray’s magazine that I saw a tip for removing corn silk. My previous go-to method? A paper towel. After Rach? A dedicated toothbrush! Now – even more recently, in an episode from Season 1 of “A Chef’s Life,” the silk remover was a regular household scrub  brush, ahhhh, that we’d like to think also solely dedicated to the task – sure covers a lot more ground {cob}.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  This time the all-in is stew, though not really a stretch I’ll admit. But what happened was, something in a book reminded me of a story I read when I was just a mini-foodie about three kids stranded on a floating island. Other than that main premise all I recall is that they made something called Indian stew. Googled and found Choctaw Stew –  close enough though the one in my memory also had tomatoes so added those along with celery & kosher salt though none of the three in this recipe – said no to green beans & squash but yes to garlic & hot peppers, and large-diced the potatoes – my broth of choice was a mix of chicken & beef, all in the slowcooker on low for 8 hours. Quite tasty.

  Is this something a whole bunch of you are already doing? I like to cook hamburgers in a really hot pan to produce a nice char but, aiyyyyy, not so fond of the fat splat onto the stovetop. Ha! Now I use a deep pan and at least most of the spray stays inside.

♦  The Featured Recipe in our 09.20.19 Salon was the tasty treat by José Andrés, Sweet Potato Sundae. I meant to mention that afterward I mashed the leftovers till quite smooth, served some the next day, froze the rest. All good! Recall though that I had used cream cheese not ice cream, so a prep with the latter is untested.

So far next week: Pro chocolate cake from a mix, sticky wrap without cussing, satenas, jammy eggs, making mushrooms last

Last week, just below:  Delivery for Fido have to sign for it, foodfests galore, good veggie veggie fruit fruit news, kitchen pockets, pumpkin caramel dip, poaching eggs to perfection, Legal Sea Food, love this peanut sauce, peanut butter Chex mix 

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

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Photo credits – book/Amazon, hot dog tray/Home & Family on Youtube, 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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The Tasting Panel has spoken, May 3-16, 2019

Next Salon, May 17, 2019 – see you then!

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – chicken insurance / leftover makeover / do this first    CS MARKETPLACE SPOTLIGHT – beautiful Mom’s Day gifts ♦  FEATURED RECIPE – makin’ Zuni Cafe’s iconic chicken    TIP – avocado love    THE WEEK – the SuperTasters have approved these dishes / the powder caper

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

It’s not likely you’re ever going to hear anyone order chicken “rare.” And we sure as heck don’t want to serve it that way. So “How Long to Cook Every Cut of Chicken” from MyRecipes can provide some very welcome “chicken insurance.” Get the scoop on roasting, grilling, pan frying and deep frying, so that as the subhead says, “you never botch your bird again.” As a bonus there’s a demo on breaking down a whole chicken, which can be a real money-saver.

♦  More from MyRecipes. In the 04.19.19 Salon we spotlighted 30 dishes that are even better as leftovers. So how cool is this for a follow-up, “25 recipes to use up your leftovers.” And this is nice, for some of the items you may also find a recipe for the star that started the show, and then more than one use as leftovers. If as planned I make the chicken parmesan dip you’ll sure see it in a future My Week. Oooh maybe the burger bun donuts too!

And more. You may already do “The First Thing Great Chefs Do Before They Start Cooking” {we’d like to think “wash their hands” but we’ll take that as a given}. I already do this “thing” and was familiar with the French term for it, but sure did learn some extra tricks here. And not only for cooking.

  CS MARKETPLACE SPOTLIGHT  ♦ 

Beautiful food gifts for mom

So much good stuff here. Whether she has a sweet tooth or a “savory” tooth,  chances are excellent you’llShimmering Delights Gourmet Gift Basket find a gift she’ll love.

There are varying arrays of tea, coffee, snacks, cookies, candy, cheese, chips & Tranquil Delights Spa Bath and Body Gift Basket Set with Tea and Cookies (Peony)salsa, plus a breakfast collection, Bloody Mary kit that includes a cutting board, and a “shimmering” gourmet collection. Some also tuck in a nice selection of pampering beauty products.

The latter is shown here along with the Tranquil Delights Spa Bath and Body Gift Basket Set with Tea and Cookies. If you’d like to see a wider array of Mother’s Day gifts, click the second link – and though there’s a huge number of possibilities, fear not, you can narrow your search by type of product, rating, brand and more, and after selecting your initial category, more factors including price and Prime eligible.

Food gifts on Amazon  ♦  Other Mother’s Day gifts

Shimmering collection shown    Spa & tea set shown

  FEATURED RECIPE  

A San Francisco classic 

Those of us who’ve had the memorable pleasure of dining at Zuni Cafe know it’s an experience to be treasured ever after. New York Times recently featured the iconic Market Street restaurant on the 40th anniversary of its founding by Billy West, who was joined in 1987 by the revered chef Judy Rodgers, sadly no longer among us – but it goes well beyond the cliche to say her legacy lives on with every meal still served there.

The story spotlights such specialties as Caesar salad, ricotta gnocchi, espresso granita, chocolate Gâteau Victoire, even the hamburger. But it was the hauntingly good wood-roasted chicken for two on warm aromatic bread salad that most stays with me from our visit.The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant

I subsequently made this dish {shown} from my Zuni Cafe cookbook, which also btw includes the salad, gnocchi, hamburger, and granita. The chicken was spectacular, which prompted a do-list of such other items in the book as prosciutto with chestnuts in olive oil, artichoke caponata, corn-shrimp bisque, and mock {which is to say easier – she calls the original “formidable”} porchetta.

This cookbook, by Judy Rodgers, is a very unselfish offering. All her tip, tricks. and techniques are right there – in fact “cooking lessons”  is part of the subtitle. It’s 4 1/2 stars on Amazon, Kindle & Hardcover, Prime eligible.

Recipes on google    NY Times article    Zuni cookbook    Zuni Cafe 

  TIP  

Be gentle now

A helpful hint from Ree Drummond. When you’re adding diced avocado to a salad, wait until you’ve tossed all the other ingredients.

Then gently fold the cubes into the mix. Your avocado will thank you.

Btw, did you know that in the correction pronunciation, Haas rhymes with glass. Click the link for lots more about this versatile star of the produce world.

California Avocado

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  Oh what a beautiful week at CooksSalon. A buffet of dishes, candidates for future appearances in CooksSalon, took center stage. Then a quartet of SuperTasters gave the whole array, appetizers to desserts, a thorough vetting, sometimes needing second and third “tests” to be absolutely certain their evaluations would be accurate.

>  Yay, eight thumbs up for chicken parmesan dip, buffalo cauliflower, French endive “hand” salads, shrimp Louie, queso eggs in phyllo cups, ham club sandwich rollups, lemon cheesecake tarts, date/nut scones, and salted chocolate caramel tartlets. Mega thanks and a tip of the toque to Christine McKellar, Debbie Vinson, and Layne Whiteman for helping make sure CS brings you just the best-est recipes.

> So then, all those dishes will be coming your way in the near future. Meanwhile, for a weekly serving of the top happenings in Las Vegas, be sure to tune in to Christine’s site, Vegas Only Entertainment.

♦  In our 02.01.19 Salon we talked about discovering malted milk powder and putting it to use in muffins, oatmeal . . . and coffee. Now the Caribou Coffee chain has added menu items that incorporate malted milk powder into both hot and cold coffee beverages. Do you think they read it first in CooksSalon? 😉😁🤣

So far in the next Salon: best stews, bulk shopping trick, 10 new ways with bacon, that sandwich is what now???

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: Mom’s Day gifts & Zuni book/Amazon, 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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Fun & Mega-Flavor Shaking Beef, April 19-25, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – meatloaf upgrade / sweet tv / dishwasher does whaaaat???    CS MARKETPLACE SPOTLIGHT – Anti-Anxiety Diet {M – what the heck is anxiety???  FEATURED RECIPE – shake-a-steak    TIP – lovin’ the leftovers    THE WEEK – scraps=gravy! / another tasty toast 2.0 / mug cake made even easier

Misty’s History    Misty’s Gallery

{M – hey my friends – that’s all of you, right? – mom added two new pix to my Gallery}

  TIDBITS 

Newsy, schmoozy stuff for cooks 

♦  Like meatloaf? Want to hear an interesting tweak? Emma Laperruque writing in Food 52 first reveals the secret that Rao’s meatballs are made extra juicy by adding 2 cups of water for 2 lbs of ground beef. That gave her the idea to experiment with meatloaf using this same trick. She had to change it up here and there but eventually perfected the steps that “took an otherwise humble meatloaf over the top.” The rest of the story on this better meatloaf is also here as she parses the five ingredients.

 Celeb baker Buddy Valastro is giving four bakers a chance to take the cake in a big way. Each week in the four-episode series of Bake You Rich, a baker’s “winning item will available to order on the Carlo’s Bakery website.” Valastro and a team of judges will determine the winner after the three-round challenge. On Food Network Sundays, 10/9c.

There’s a commercial where an adorable little girl asks, “What does the dishwasher do?” Turns out, possibly some unexpected things, in fact seven according to suggestions by MyRecipes. The adventurous may want to try all  “7 Things You Didn’t Know Your Dishwasher Could Do”  – I’m mostly inclined to tap into those that expand on its cleaning and sanitizing capabilities.

  CS MARKETPLACE SPOTLIGHT   

Eat Yourself Calm

It’s just simply a sign of our fast moving times that many of us experience stress to some degree, at some times. For us food folks, there’s some really good news, brought to us by  Ali Miller, author of “The Anti-Anxiety Diet.”

You may not agree with all her premises – even she discarded some of them along the way – but what really resonated with me was when she talks about arriving at an ultimate The Anti-Anxiety Diet: A Whole Body Program to Stop Racing Thoughts, Banish Worry and Live Panic-Freeturning point. “. . . I understood how to treat people, not diseases! . . . to resolve the root cause of dysfunction, rather than managing a symptom . . .  to use food as medicine to functionally address imbalance in the body.”

She notes that food can have a good or bad effect on our brain chemistry. “In fact,” she says, “foods can regulate mood, emotions, and brain-signaling pathways.”

And the rest of the book tells us the “what’ of that discovery starting with the chapter, “Remove Inflammatory Foods,” and continuing with resetting, repairing, restoring, rebounding and rebalancing. Along the way there are self-tests, quick reference charts, the actual diet plan and then, bless her heart, recipes.

“The Anti-Anxiety Diet” – read more on Amazon

  FEATURED RECIPE  

Shake it up, baby 

Oh boy this is good. What? A dish with the what-fun name of Shaking Beef. I recently came across this Food & Wine recipe with an interesting technique – apply a 20-min marinade of classic Asian flavors to cubes of a good steak, then give a shake shake shake in a hot skillet, and pour the flavorful mix of meat and juices over a colorful salad. Winner!

The meat is so tender, and as a bonus the super flavorful juices create a dressing for the salad. Btw, thanks to the high heat, some of that marinade/cooking sauce can turn a bit crispy, another bonus. Note, I did add just a splash of rice wine vinegar to the mix.

Also added a bit of shaved carrot to the salad for extra color and crunch. Served it with some of the leftover cauliflower risotto and avocado. Years ago had never thought about the latter in this ethnic until I had it in sushi, but even so did hit it with a bit of Sriracha to further gussy up the Asian vibe.

Recipe

  TIP 

This old word can have a new tone

“What’s for dinner?” If your answer is “leftovers” does the rest of the family repeat the word much like Seinfeld would say “Newman“???

Well here’s some good news. You can indeed save time by cooking in bulk and still have your family even happier to see an encore thanks to the MyRecipes site where you’ll find  “30 Recipes That Are Way Better As Leftovers.”

They call upon the slow cooker, pressure cooker, and Instant Pot and of course the good ol’ skillet and oven. There are pasta dishes, ethnic specialties, casseroles, stir frys and noodle bowls. Among the interesting twists: meat loaf bundt cake, blt lasagna, “meaty” vegetarian chili.

I made the Chicken Chilaquiles Casserole, which is just layers and layers of lively flavors, and yes even better round two as the sauce further marries with the chips, cheese and chicken. As a bonus, a demo takes you through the prep, step by step.

Chicken Chilaquiles recipe    All 30

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

Waste solved. Nothing wrong with folks who like fat on meat, I just don’t happen to be one of them. So when I’m prepping a roast I tend to overtrim, as I did for the Irish Guinness stew {03.15.19 Salon}. To offset the “guilt,” I charred the trimmings in a hot skillet, seasoned with beef bouillon, garlic salt, and pepper – then removed to a soup pot along with pan drippings deglazed with a bit of wine, plus carrots, onions, and celery – cooked, strained, chilled, skimmed – and thickened into a flavorful gravy.

Have you tried any of the gussied up breakfast toast ideas from our 03.22.19 Salon yet? Thanks to Food & Wine we learned about a dozen colorful a.m. upgrades on a base of peanut butter, ricotta or avocado. Here’s my take on the smoked salmon one with a couple of tweaks, cream cheese instead of ricotta, fresh dill instead or orange strips. So good!

Guess what I found??? OK, maybe you already have. In our 02.15.19 Salon we included chocolate mug cake and in our 03.22.19 Salon, peanut butter and jelly mug cake. Both pretty fast and easy. But you know what’s even faster and easier – Betty Crocker’s mix. Just add a bit of water, nuke, let set – poof, mug cake.

So far next week: Chocolate cookie bars {ganache filled!}, doing the dukkah, , speedy cookies, recipe hack, Guinness donuts – made ’em, be a whipped cream sculptor

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: book/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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Ham & Egg & Cheese Breakfast Braid, April 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 – quirky food / tater flake tricks / KitchenAid’s “bio”    CS MARKETPLACE SPOTLIGHT – biscuit books {recipes too}    FEATURED RECIPE – braid your eggs    TIP – fun, funny taters    THE WEEK – boffo pancake / cauliflower tricks / cauliflower find {M – you can have mine}

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

Do you have some weird food preferences or eating habits? Chances are they fade into tameness vs these confessions, all the more notable because they come from food editors. When I saw the one about burnt popcorn I war reminded of a long ago boss who I observed on company retreats send a bagel back two and three times because the kitchen couldn’t believe he really did want it black as charcoal. Btw, this is worth a look just to see the expressions on various celebs as well as on an adorable pug.

OK, ‘fess up, is there a box of potato flakes tucked at the back of your pantry shelf, hidden from public view? Well bring that treasure into the light, because while they can still serve as in-a-flash mashies, we see here that they can also enhance an unexpected array of other foods – think deviled eggs, meatloaf, bread and breading, e.g. I’ll fess up I do often have them on hand, mainly as a repair kit in case the real thing turns out too thin {hate that}, but now inspired to try some of these other apps as well.

{. . . and for some fun with real taters, see the Tip below}

  Whether you own a KitchenAid or not, do or don’t plan to own one, this is a quite fascinating look at the veteran powerhouse appliance. Here you’ll find the backstory on its history, role in the military, marketing launch, and even how it became a money maker for housewives at the time. I have a decades old one that belonged to my mom and it still works just fine.

–  Something I found interesting, presumably still applicable today, is that as the company developed new accessories they were designed to fit all their machines no matter when they were produced. You can browse here on Amazon if you want, to see the sleek models available today.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Biscuit Bliss

A couple of articles recently served as a reminder of how even the most basic meal {not that there’s anything wrong with that!} can move into a new dimension if a basket of Biscuits & Scones: Southern Recipe Collection! (Southern Cooking Recipes)homemade biscuits comes to the table.

Easy Baking From Scratch: Quick Tutorials Time-Saving Tips Extraordinary Sweet and Savory ClassicsOne was a Food & Wine slide show and the other a story on great biscuits in Natchez MS, including baking tips and a recipes for butter biscuits and sweet potato biscuits.

And that sent me to Amazon to see if there are cookbooks specializing biscuitry. Of course there are. Here are just two that look pretty darn good, the Easy Baking offering biscuits and more, and both of these cookbooks are rated 5-stars.

F&W slides    Natchez biscuits    Biscuit books    Best rated

“Biscuits & Scones: Southern Recipe Collection” {Southern Cooking Recipes}

“Easy Baking from Scratch: Quick Tutorials, Time Saving Tips”

CS Marketplace – Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

Showy brunch dish – tasty! – easy!

I first saw this recipe in the AllRecipes magazine {yikes I love their stuff} and was immediately taken with its appealing look and promise of satisfying flavors. Then, to see if I could share it with a link checked the AllRecipes site and woohoo! there it was.

The ingredients, amounts and baking procedure are the same for both. And both start with two cans of refrigerated crescent roll dough and a filling of ham, cheese, scrambled eggs and optional mustard.

The magazine one though called for cutting slits in the dough and folding over the filling to make two loaves. The one on the site made one large loaf, using the dough from one can as the base and separating the dough in the other into the perforated 8 pieces to fold over the filling.

I think this one is easier. One thing, I did sort of angle the individual pieces to create more of a braided look in the final result. Could be nice for Easter morning.

Recipe   AllRecipes mag sub on Amazon    Eggy cookbooks

♦  TIP  

Go ahead, play with your food

In this case – taters! One of the Tidbits in our 02.08.19 Salon talked about some Internet fun involving putting makeup on potatoes, and I added a note to the effect that it could be even more fun to use food coloring pens on baked potatoes and serve them as party food.

OK, so now the tests are over and the results are in. The Easter egg design {OK, no art critics need weigh in!} went on before baking, the Christmas tree hot out of the oven and the pumpkin after the potato cooled. All were OK, but the skin on the unbaked potato is easiest to work with.

I did check with World of Color whose “Gourmet Writer Food Decorator Pens” I used to make sure there were no problems with subjecting the “ink” to heat. And good news, no problems at all.

The pens I used    Others on Amazon

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

Actually did this a couple of weeks ago, just catching up with sharing how I used the rest of that buttermilk {that seemed to be in a bottomless carton}, still hanging around after the dressing test, oatmeal stand-in for milk, and Irish soda bread ingredient. Love the recipe on my buttermilk pancake mix box – melt a T butter in a 9″ pie pan in a 450 oven, combine 1 c mix, 1/2 c water, 1 egg, pour into pan, bake 15 min. So . . . substituted 3/4 c buttermilk for the water. Rich! Buttermilk squared.

  Cauliflower haters may well be folks whose only experience with the snowy veg is as a soggy flavorless mess. But that latter quality, its fairly bland flavor profile, is exactly what the “lovers” value, treating it as a blank canvas just waiting to accommodate any number of ingredients and techniques.

  MyRecipes stars it in a ton of preps here, fried, baked, mashed, grilled and au gratin-ed. And nice, it can stand in for potatoes as in the list’s shepherd’s pie, for meat in the tandoori dish, for rice in the risotto cakes. For the mashed, btw, no reason it can’t take a ladle of gravy.

♦  As a follow-up to the above, if you’d like to use cauliflower as a replacement for rice, but dread the ricing step – finding the food processor leaves some pieces too big and other too small, or {noooooooooooo} trying to do it by hand – you’ll be happy to know there’s a good chance your supermarket already has riced cauliflower in the produce section. It worked like a charm in risotto – here’s the recipe I used, on the Mann’s site, didn’t add mushrooms but did stir in chopped fresh dill just before serving.

So far next week: ancient foods, do you dukkah, Salted Caramel Tartlets, more potato flakes fun, classic pork roast, cookie dough trick, Resurrection rolls

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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Irish Guinness Beef Stew, March 15-21, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat – Misty previews this week’s salon  

  TIDBITS – kitchen oopsies / mac salad, classic & more / where the chefs go    CS MARKETPLACE SPOTLIGHT – food as fiction star    FEATURED RECIPE – simple tasty stew {M – I’ll have some, hold the veggies}   TIP – soda bread & other buttermilk delights    THE WEEK – combine the three subjects and you have cocktail hour & entree

Misty’s History    Misty’s Gallery

♦  Tidbits  

Newsy, schmoozy stuff for cooks 

Yikes, could any of us really be making over 100 mistakes in the kitchen. For CS-ers, probably not, but we might be making some of them. MyRecipes shows us how to mend our wayward ways with this roster of “130 Extremely Common Kitchen Mistakes and How to Fix Them.” Could browse the whole list, or maybe just use your page’s search function to see if a particular problem is covered.

Probably nowhere in the world is mac salad as revered as it is in Hawai’i. The basics are overcooked mac, Hellman/Best mayo, and finely grated onion. Where it goes from there determines if it’s tasty or just filling. The Taste newsletter has an interesting story on the island view, some restaurant variations, accompaniments, and then a recipe for a classic version. Btw scroll to the bottom of their page if you’d like to sign up

  The food is reportedly first rate, progressive yet traditional, and most of all “unfussy” according to this nytimes article about Yardbird – Hong Kong birthed by Canadian-born owners – soon to bring its vibe to the USA, starting in Los Angeles. Two reasons you might care – first because you just may want to try some of these simple preps at home, and second because you just might find yourself tableside or barside chatting with – and drawing secrets from – top level chefs who apparently flock {sorry!} to Yardbird.

  CS MARKETPLACE SPOTLIGHT   

Rhys Bowen’s “The Twelve Clues of Christmas”

Calling on the lexicon of the book’s 1930s setting, this is a dashed good tale, alive with characters you’d like to join in the drawing room for afternoon sherry. Including – yes – Noel Coward.

Are there some narrative gliches? I’d say a few, but what do I know. Bowen is a hugely successful mystery writer whose works often reside on best seller lists.

More to the point for CS-ers, it’s rich in detail about the many fine meals served during the 12 days of a holiday get-together of family, friends and strangers in a large mansion in a small English village. The plan is a “perfect old fashioned English Christmas,” but – oops – pesky murders get in the way.

As another bonus, when finally the perps are unmasked and the ends tied into a pretty bow – recipes! Mincemeat pie, sausage rolls, Christmas pudding, brandy butter and more. Plus blurbs on the parlor games played and holiday traditions observed.

First found Bowen in a mystery writers cookbook {12.14.18 Salon}. Would I read her again – you bet!

“The Twelve Clues of Christmas”    Bowen’s other books

“Mystery Writers of America Cookbook”

CS Marketplace – Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

  FEATURED RECIPE  

Still time to make Irish Guinness Stew for St Pat’s 

It’s actually a pretty simple prep. Some chopping of course, but then it’s just a matter of IRISH: How To Be Irish + The Big Irish Cookbooksimmering until the beef is fall apart tender.

If you hate fat as much as I do, you’ll want to buy a piece a bit more than the required 2 lbs so you have that much after trim. Not talking about just marbling – that’s good stuff.

Also, I did add peas & carrots. And looking at their pic {Salon, just below}, though the recipe doesn’t call for the latter, looks like they did too.

All in all though, this was a pure dish that let the beef and beef flavor shine. Need some other Irish dishes in a hurry? Browse the instant Kindle choices at the second link.

Recipe    Irish cookbooks on Kindle  

  TIP  

“Eurekae!”

Eureka – I found it! – I’m guessing is singular  So . . . calling on my Latin classes of {censored} years ago, taking a leap of faith that my title is plural.

Back story – I certainly don’t dislike bottled Ranch dressings and use them quite a bit. But every now and then would like one that tastes more like the fresh-made versions found in some restaurants.

Accordingly, embarked on a quest to make my own {still ongoing}. Problem, though, what to do with the leftover buttermilk. Turns out – lots of things.

Thank you google for this page of possibilities. One was a recipe for slow cooker oatmeal, which I applied to a regular batch and yay one more way to make the cereal more palate-friendly. The recipe I did use was for Irish soda bread, on The Kitchn website, and I think it was just as good as the one I usually buy at Sprouts. Loooooove it toasted, and a bit of apricot preserves can’t hurt either.

Getting rid of – eh, that is using up – buttermilk

Irish Buttermilk Soda Bread recipe

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

Do you like tequila? I sure do like not-too-sweet margaritas, and occasionally a little glass of a nice tequila. Nice? For me that means smooth and rich, just enough sensation on the throat to know you just had a sip of the yield of the blue agave. Have for now found my number one fave – El Padrino. And nope, not a sip or cent in compensation, likely don’t even know of the mention.

Sometimes you just don’t want to cook. And sometimes a serendipitous thread leads you to tasty alternative. So in that article linked in the 02.22.19 Salon on ube, there was a mention of Jollibee, which coincidentally recently opened here in town and which had garnered woohoos on our Nextdoor app.

–  Now, tried it. Seems extra juicy, maybe the citrus marinade google shows for most recipes? And when paired with a bit of crunchy breading, a good bite indeed. Misty? Hoovered it!

  Actually finished those rye croutons some time back, but just remembered something else I wanted to mention about them. Great just on their own! Afternoon munch, cocktail companion, late night snack. {caution on the latter, morning garlic breath}

So far next week: Guinness donuts, another mug cake, Martha’s wisdom, Thin Mint/banana cream pie w/pb, cheese tips, upgrade your morning toast, culinary lesson

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

Any transactions are solely between the direct buyer and direct seller

Photo credits: book pix/Amazon, all others my own

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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