10 Favorite CS Recipes from 2018, Jan 4-10, 2019

From celeb chefs, awesome cookbooks, foodie newsletters, food boards

{some links take you directly to the recipe, others to the relevant salon}

In no particular order – we love them all!

Giada’s Raspberry-Cherry Chocolate “Pop” Tarts recipe

For an extra kick, she uses pop rocks as part of the filling! More happy news – the sweet treat is made almost entirely of ganache, easy ganache, the topper adds a festive splash of color, and they’re already individual servings – no carving required.

Charlie Palmers Acorn Squash with Vegetable Chili

Craving something hearty and warming? One chef that sure can make good on that kind of promise is big guy Charlie Palmer, a celeb chef whose repertoire ranges from high style to downright down-home. Here, he combines two winter faves, a sweet and tender squash serving as a receptacle for a gently spiced garden-full chili. Though of course you are welcome to turn up the heat with more cayenne or other incendiary ingredients. A tasty dish for the family, a showy dish for guests.

Forget those stingy little individual chocolate lava cakes. Go big or  . . . no, just go big. And this panful is just the way to do it. Thanks to this boffo foodie newsletter for an easy and rewarding way to send the sweet tooth into decadent overload. Also called a Brownie Pudding Cake, every spoonful delivers a generous eruption of melty chocolate. Grab a big utensil, tell everyone else to stand clear, and have at it.

Franklin BBQ’s Cole Slaw

This was one of our most accessed recipes all year. It’s from the book “Franklin Barbecue,” a master course in q – with chapters on the smoker, wood, fire, smoke, and most of all the meat – and a few recipes from one of the top pitmasters in the U.S, Aaron Franklin of Franklin Barbecue in Austin, also known for his PBS show.

Valerie Bertinelli’s Breakfast Biscuit Sammies

This is like a whole array of flavorful cravings all in one dish, a Bertinelli signature by the way, and a great way to start the day. It’s from her cookbook, “Valerie’s Home Cooking,” featuring personal notes that intro each section and each recipe. This particular prep combines sausage, cheese, maple syrup, hot sauce, eggs, cheese, and bacon, some in the baking mix, some sandwiched between the halves of the homemade biscuits.

Ree Drummond’s Cap’n Crunch Chicken Strips

Ree Drummond’s “Come and Get It” cookbook has to be one of the most helpful ever because for every single recipe she shows step by steps with photos. This simple and satisfying dish from the book is also shown on her site and that’s what we’ve linked. And guess what – it also shows the step the step process too, even though this is an extremely easy prep.

Martha Stewart’s Chocolate Crusted Cheesecake with Raspberries

You know when she’s in the kitchen, a polished result will be coming out of the kitchen and this elegant dessert is no exception. A buttery chocolate wafer crush, rich cream cheese/whipped cream filling, and pureed raspberry topping = mmm mmm. And, yay, all no bake! A real show stopper! And in addition to a link for the printed recipe, the page also includes a demo so you can see her at work.

Les Kincaid’s Perfect Prime Rib

Image result for prime rib picturesWorking with an expensive cut of meat can be quite scary, but you can cook a prime rib with confidence, thanks to this detailed recipe from chef/cookbook author/cooking instructor/syndicated wine show radio host Les Kincaid. Even better, he also shares a jus prep and extra cooking tips. {Science of Cooking picture}

Eggs Rockefeller from the Egg Board

And who would know eggs better??? In this clever take on the oyster dish, these beautifully poached eggs sit atop a rich mix of bacon, spinach, heavy cream, parm, a touch of spirits if you wish and more, right down to the bread crumb topping. And may I add one thing – I’d replace that fork with a spoon to scoop up every last bit of goodness.

No-bake Chocolate Peanut Butter Bars {go to 11.09.18}

This is from the ever so helpful “What Can I Bring?” cookbook, filled cover to cover with satisfying dishes that are for the most part make-ahead, multiple-serving, and fairly easy to transport. It features the made-in-heaven pairing of chocolate and peanut butter, and wait till you see an additional flavorful ingredient – two choices actually, theirs and mine. Either would be good, mine was a matter of what was handy.

Next week so far: Appetizers, Mexican salad, butternut squash pasta sauce

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Breakfast {oh my} by Valerie Bertinelli, for April 20-26, 2018

  In the Salon this week  

Valerie’s wow wow wow Breakfast Biscuit Sammies   Stephanie Izard interview link    Test your oven temp    Cocktail hour reading    Book takes  you way behind the scenes with a rock star, Michelin-starred chef    Can you hear the eggs?    My week in food & more 

Tidbits 

Newsy, schmoozy stuff for cooks 

  Well not sure why the Daily Beast is getting into food again, but no argument from me, especially when they bring us insights into the creative processes of super Chicago chef Stephanie Izard. You may have seen her recently, among other places, on the Food Network’s “Iron Chef Gauntlet” where she made it through the grueling {no pun intended} path to earn the coveted title of Iron Chef.  Interview

  Maybe you can try this at home, especially if you’re a “handyperson,” or have access to one. A recent edition of the Hometalk newsletter shows how to check and if necessary correct your oven temp. Btw anyone who’s into DYI will find a bonanza in this free online publication.   Oven step by step   Hometalk

  For some folks nothing says 5 o’clock like an icy cold martini. Now how about some verbal buzz as well for cocktail hour? The Daily Beast at your service with an irreverent look at the classic cocktail’s “tipsy march through time,” beginning in 1882. Along with the history, tales of the ingredients including the two meanings of “dry,” and some recipes too. Drink it in

CS Marketplace Spotlight

Go deep behind the scenes in Marco Pierre White’s kitchen-centric memoir

This might be one of the best glimpses ever of the backstage drama in Michelin-starred restaurants, the passion, the pressure, and yeah the hi-jinks too. And White was a catalyst for all three. England’s original The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chefrock star chef takes us into the kitchens for most of the book  {and sometimes into the dining room to make nice with some, or make sure others never come back} and then after hanging up his apron in 1999, into the world of building a restaurant empire.

“His story is genius, his voice is his own, and the tale retold is just as much fun as it was watching the whole chaotic conundrum evolve the first time around” – Mario Batali

“. . . in all his haggard, debauched-looking, obsessively driven glory – we dreamed of nothing more than to be just like him” – Anthony Bourdain

4 1/2 stars on Amazon, Kindle, Paperback {discounted}, Audio

“The Devil in the Kitchen” White’s cookbook, “White Heat”   CS Marketplace 

Featured Recipe  

Start the day right with decadence on a plate

If you watch Valerie Bertinelli’s Food Network show, you already know that she has a talent for combining flavorful ingredients into the stuff of cravings. And all of that passionate goodness is front and center in her new cookbook, “Valerie’s Home Cooking,” while her friendly self seems to step right out of the pages with the personal notes that intro each section and each recipe.

The one we’re featuring here sure does capture all of the above, starting with her remembrance of a dish her mom used to serve to her dad’s poker buddies, reserving some for Valerie to have the next day for breakfast. That breakfast, with the addition of a few more ingredients, evolved into this breakfast, an attractive stack-up that is so hearty, so satisfying, so full of tasty stuff.

Breakfast Biscuit Sammies

From Valerie Bertinelli’s “Valerie’s Home Cooking”

3 c all-purpose baking mix

1 lb ground spicy pork sausage

4 c shredded sharp cheddar cheese {about 16 oz}

1 T pure maple syrup, plus more for serving

1 T hot sauce, plus more for serving

2 t olive oil

8 large eggs

1/2 t kosher salt

1/2 t black pepper

8 pepper jack cheese slices

8 bacon slices, cooked

Preheat the oven to 400° F. Combine the baking mix, sausage, cheese, syrup, and hot sauce in a large bowl. Shape into 16 {1 1/4″} balls and, with wet hands, flatten each slightly into a disk. Place the disks about 1″ apart on a parchment paper-lined baking sheet. Bake until golden and cooked though, about 15 minutes. Cool completely, about 30 minutes.

Heat the olive oil in a large nonstick skillet over med-hi. Add the eggs, reduce the heat to med-lo, cover, and cook until the whites are set and the yolks are soft, about 2 min, or to the desired degree of doneness. Sprinkle with the 1/4 t each of salt and pepper.

Place one slice of the cheese on the bottom half of each sausage biscuit. Top with the eggs and bacon. Top with the remaining sausage biscuit halves. Serve with more hot sauce or maple syrup, if desired.

Notes: Valerie says you can make these the night before to grab on-the-go in the morning . . . also, that you might try different cheeses, e.g., cheddar or regular jack in place of the pepper jack. Watch for more to come from this book: her Bloody Mary Tea Sandwiches, Bacon Wrapped Jalapeno Shrimp with Cherry Cola Sauce, Spicy Shrimp Soup.

“Valerie’s Home Cooking”

4 stars on Amazon, Kindle, Hardcover {discounted}, Prime eligible

  Valerie’s other books    Valerie’s movies, TV, workout  DVDs

 Tip  

One of the bonuses of reading Marco Pierre White’s fascinating book is that along the way we pick up a cooking tip here and there from White himself or one of his accomplished peers. Valerie’s recipe reminds me of one that came from right from White: when you’re frying eggs, if you can hear them cooking, you know the heat is too high.

A Peek at My Week

  Gosh, I remember chiffon cakes from when I was kid {censored} years ago, almost always on the table for a special celebration. So it brought back some pretty happy memories when I came across this demo from the pros at CIA. Have a look  {Even if your browser doesnt support the video, you’ll still have access to their recipe}

  One of my fave ways to get that five-a-day is a sandwich filled with a produce stand worth of good stuff. But, and especially if you’re not a vegetarian, it can seem like something’s missing – and there is – meat and cheese! So here’s what I did recently kick it up – whisked together about equal parts of lemon juice and extra virgin olive oil, added some herbs, freshly ground pepper, finishing salt – and then dipped away. This one happened to be tahini, cucumber, shaved carrots, onion, cilantro and mayo. Napkins at the ready!

  I guess this qualifies because it starts out with a kitchen item, but then colors outside the lines of the salon a bit, because I re-purposed it for the bath. Have a counter-top wine rack you no longer use? Oh, is it great for storing shampoo, conditioner, hair spray, mousse, body wash in all those openings. So neat!

  Posted  Mystic River  on Nice Life Books – Thursdays

  Posted  ThunderShirt & Thunder Ease on DoggieShirtz – Thursdays

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

 

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