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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Doritos Chicken Casserole, Nov 1-Nov 7, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

friends, and help yourself to tasty resources!

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

  TIDBITS – recipe pre-test / donairs / perfect carrots    CS MARKETPLACE SPOTLIGHT – celebrate & mangia    FEATURED RECIPE – links now, mine later    TIP – unexpected plate   THE WEEK –  Parm corn butter / soup ahoy / cheesy chat 

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Well this is helpful. Long time Food & Wine executive food editor, and cookbook editor to culinary stars, Tina Ujlaki clues us on how to avoid some disappointments in the kitchen in “How to {sort of} know if a recipe will work.” Some smart tips here.

  I love discovering new foods and sharing them with Salon folks who may also be unfamiliar with them. In this case it was a wrap that echoes such dishes in other cultures as burritos, the recently featured saltenas, and gyros, most closely resembling the latter, though with  a touch of spice, and a creamy sweet and sour sauce. Called donairs, they hail from Eastern Canada., but can now be found across the provinces, sometimes lending their flavor profile to pizza, tacos, even saw an Eggs Benedict. Google has the scoop.

  The pros at Food & Wine tell us how to make carrots in a way that just might steal the spotlight from the entree. Roasting! The simple prep slightly caramelizes the veggie to bring out its natural sweetness. In addition to the main story, “How to roast carrots to perfection,” the page also includes links for alternately pickling, glazing, and pureeing into a dip.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

If you’re going to be celebrating anyway

. . . why not “celebrate like an Italian”??? You can do just that with Lidia Bastianich’s cookbook of the same name.

With a focus on fun and festivities, the TV chef promises the recipes are not only easy and delicious but as well fit any Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbookcelebration, from a casual pizza party to a grand buffet. And that includes Italian-style libations.

Some of the preps that caught my eye: fried mozzarella sandwich skewers, leek/walnut/gorgonzola salad, eggplant parmigiana stacks, baked rigatoni with tomato sauce/meatballs/eggs, chocolate hazelnut bread parfait.

You’ll also find theme party guidelines, entertainment advice, wine tips, decor and service suggestions. And then with all that in your tool bag you’re ready to, as Lidia says in the book’s dedication, “have many grand and delicious moments.”

“Lidia’s Celebrate Like an Italian” cookbook    Bastianich’s other cookbooks    Her DVDs

♦  FEATURED RECIPE  

So, here’s what happened 

I promised in last week’s look-ahead that our recipe for this week would be Doritos Chicken Casserole. And indeed I made this very dish.

The good news – excellent flavor. The bad news, did not at all like the topping, drawn from two recipes, just dried out.

What I’m doing then, rather than share a recipe that falls short of CS standards, is posting a google link for all kinds of variations of this dish. I have considered some of these, but didn’t like the idea that the chips might be soggy or there might be a shortfall on flavor – but I sure haven’t tried all and there may be some very good ones there.

Meanwhile, I know I have a good start on my version and will make the tweaks it needs. Watch for it soon.

Dorito Chicken dishes on Google

♦  TIP  

Did you know about this?

Those take-out cartons ubiquitous in Asian restaurants have a secret. Clue: they’re like a culinary version of a transformer.

Yep, turns out the classic kind can drop its flaps and become a “plate.” Though you may have to be a little careful if the food is extra saucy.

Leftovers? No problem, just fold the carton right back up. Add a bit of masking/freezer tape if needed.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Cool This prep takes elote, street corn, into a tasty new realm. Actually called Parmesan Corn Butter, it blends the main ingredients into a compound butter, suggested as a topping for grilled chicken, fish or steak. I’m thinking the stuff would even be good on toast or vegetables, but the way I did use it was {shown} on grilled shrimp.

  Soup rescue. So, I made a new chicken and vegetable soup. Despite having a lot of flavor elements, it just didn’t quite hit the mark. Nuts, after all that chopping. Aha! Poured in some vegetable juice and the whole character changed, richer, mouthier and wonderfully more flavorful.

  So, I tried Burger King’s new cheese tots. Not bad really, even if more tot than cheese. And, good or bad depending on your preference, not over-salted. One other thing, may not be as big as you might think, about the size of a silver dollar and maybe 1/2″ thick. Added some virtue to the equation by using them, cut up, as a salad topper. Also good the next morning cooked into scrambled eggs.

Meanwhile what is totally good there is the Twix pie. Yum. {and, no, no affiliation with BK}

So far next week: Salon-tested sweet potato casserole, Irish Whiskey pumpkin pie, NOWFE discount tix, recalls/now what, marshmallow chart, cinnamon apple bread {another version, this one using store-bought rolls}

Last week, just below: easy bottled salad dressing upgrades, pomegranate punch, Watergate salad, Cake Boss cake kits, bacon & egg brunch burritos, scary veggie platter, cookbook-loving bookstore, pizza rescue, Jose Andres’ spinach so rich 

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 – book/Amazon, others/mine

Link sources – recipe eval/MyRecipes, all Bastianich/Amazon, Parm corn/Food & Wine

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

Note, transactions are solely between the buyer and linked supplier

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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Cookies your dentist would hate, Sept 13-Sept 19, 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 – Emeril & Julia & recipes / lunch to go, high or low / may not be expecting this pairing    CS MARKETPLACE SPOTLIGHT – celeb’s love affair with veggies – yours too?    FEATURED RECIPE – recipe redo out-does original     TIP – more veggie love    THE WEEK – good tv series / calling all pb lovers / laundry tip {whaaaaat}

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Emeril posts an annual tribute to Julia Child in her birth month {actually Aug}, and in the recent one noted his appreciation for the years she mentored him, adding that “she taught so many people including me that cooking should be approachable and fun,” a legacy he honors to this day. Or as the beloved chef herself put it, he quotes, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” The full story includes recipes.

  MyRecipes sure has the waterfront covered, or more specifically, the lunch front. In adjacent stories you can learn “6 Money-Saving Tips for Packing Your Own Lunches” and “3 Back-to-School Lunches for Fancy Eaters.” Guessing any, all, of the above would be acceptable to both big and small kids.

  Well it seems my cheddar and chocolate {and subsequently cayenne} sandwich is becoming less odd by the moment. Take a look at this story on cheese and chocolate pairings from no less a source than Food & Wine {scroll through}. And more on this sandwich aspect in My Week below.

  CS MARKETPLACE SPOTLIGHT   

Fall in love with veggies – celeb Andrés shows you how

The name José Andrés may well be familiar to you from tv, his restaurants and cookbooks, and most admirably the thousands of meals he’s provided to victims of natural disasters {right now in the Bahamas}. His new cookbook, “Vegetables Unleashed,” features a cover that pretty well tells the tale of its tone and content.Vegetables Unleashed: A Cookbook

While Andrés is not a vegetarian, he sure knows how to find, as his co-author Matt Goulding notes, “pin-up worthy” fruits and vegetables. And then adds, “If you don’t believe in the sensuousness of produce, José has done his best to change that in these pages.”

Lots of tips and tricks too, along with a mini bio, anecdotes, food-centric tours of areas of Spain, and buying notes, plus pantry, tool, and gardening guides. Also some uniquely Jose-style “rules.”

So many interesting recipes, but a few were just absolutely intriguing. The roasted kabocha squash that became an edible “crust” for a cheesy quiche with sauteed veggies. The Catalan-style spinach with apple, dried fruits, mixed nuts, almond butter and wine. And the sweet potato sundaes which I just promoted to next week’s Featured Recipe.

“Vegetables Unleashed” by José Andrés

  FEATURED RECIPE  

These cookies – oh yeah 

In the 04.26.19 Salon our Featured Recipe was chocolate filled chocolate chip cookie bars. And oh they were good.

So, hmmmm, could they be just as good with peanut butter cookies instead of chocolate chip? Tried it. Answer – yep!

I additionally changed the recipe a bit from the one mentioned above because I wanted the peanut butter version to be more peanut butter-y. The overall prep is the same and still ever so easy.

What I did different was use one package of pb cookie mix blended with 2 T smooth peanut butter for each layer, top and bottom. The chocolate layer stayed the same as the original.

If possible, even richer. Get the big glass of cold milk ready.

Recipe in our April 26 Salon

  TIP  

Maybe not for everyone

Our featured book in the Spotlight above put me in mind of a long ago incident. My boss and I were invited to the home of a supplier for dinner. Among the many dishes on the tables were several that were just plain veggies, no sauces or extraneous ingredients.

“How,” my boss asked the supplier’s wife {an excellent cook I might add}, “are you making me like vegetables?” “Oh,” she said, “I just add a little sugar to the cooking water.”

Could be something to think about when the vegetables seem to be a little short on fresh flavor, or to make them more palatable to young palates. I particularly like this idea when corn is out of season and I’m using canned.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Have you seen this fascinating series on the History channel, called “The Food that Built America”? Wow is it good. The one I saw recently covered the origins, growth, advances & setbacks and, most interesting, the personalities {and their passions} that led to today’s Kellogg’s, Post, Hersheys, Mars, KFC, and McDonald’s.

  Hello, pb fans. So, I thought my grilled cheese/chocolate/cayenne sandwich would probably be considered odd, but these peanut butter combos in the latest Taste of Home issue take the category to a whole new level. The familiar “Elvis” is probably the tamest of the bunch. I am a huge pb fan, but wasn’t sure if I wanted to venture in until I saw the spicy pork version – turned out quite good, like a sate sandwich.

  Stepping out of the kitchen {but staying in the house} – to share a laundry tip, and once again wondering if pretty much everyone already thought of this. So I have some new bright burgundy sheets. Was wondering if they were colorfast, so threw in a clean white towel from the rag stack with them, and that told the tale. Yay no “donations”! But if they had turned the towel pink, no big loss.

So far next week: Impossible Whopper unmasked, sweet potato sundae, tasty add-ins, those nuker eggs – tested, greens shortcut

Last time, just below: nukin’ the eggs trick, bubbles in a can, odd coffeemaker cleaner, gussy & helpful lunch totes, creamsicle dessert, notes in a tote, pizza reheat verified, EZay mole, see you on the Bridge beloved Misty

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

Note, transactions are solely between the buyer and linked supplier

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

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

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

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

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

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

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

  CS MARKETPLACE SPOTLIGHT   

What do you see?

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

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

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

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

Dash Electric Air Fryer on Amazon

  FEATURED RECIPE  

Tasty, Spicy, Easy!

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

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

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

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

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

  TIP  

Kitchen help – from the office supply store?

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

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

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

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

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

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

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

PS – have the napkins handy!

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

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

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

Direct access to Amazon homepage through my personal link

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

Note, transactions are solely between the buyer and linked supplier

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

All pages ©2019 CooksSalon.com

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

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Wrap up an easy party dish, July 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 – grilling gone wild / off for the coffee, bound for the beer / flex your diet muscles    CS MARKETPLACE SPOTLIGHT – everyday ways to lose weight    FEATURED RECIPE – rock with rolls     TIP – hot & not    THE WEEK – go Med / egg bonanza / ps x 3 for all-in bread pudding

{There’s a new pic in my gallery showing how I tried to help mom, but she didn’t seem to appreciate it}

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Wow! “Featured this season are new grilling techniques such as smoking with smoldering straw, and grilling with ash, flaming planks, hot iron and smoky salt slabs.” What? “Steve Raichlen’s Project Fire – Season 2.” On PBS starting July 20. In my reference, says Saturdays at 2:30 p.

  Pack your bags for a vacation highlighted by . . . coffee? . . . or beer? Maybe so for for the biggest fans of these beverages. The Apartment Guide has you covered for coffee with a rundown on the best destinations for a cuppa. And Food & Wine picks up the ball – or glass – for beer. Btw, that F&W page also, for you folks in the former category, has a story on the best coffee in every state.

  Have you caught up with the term, “flexitarian.” It is sort of self-explanatory but more of the descriptions I found said those who follow this diet platform tend to be mostly vegetarian, but eat meat sometimes. Some forego red meat though, others stay with organic or sustainable or responsibly raised. There is a proprietary site out of the U.K. and of course Amazon is all over it.

  CS MARKETPLACE SPOTLIGHT   

Say neener neener to “food fat traps” with my Dieter’s Survival Guide kindles

Find a veritable buffet of easy and powerful ways to help you avoid weight gain, and still enjoy the Dieter's Survival Guide: Avoiding the Fat-Traps in Everyday Situationsdining experience, in life’s everyday situations – home alone, on the road, in a fast food outlet, at the office or a party, and more – plus shopping “survival style,” long, smart lists of snacks and substitutes, and short lists of “sneaky-The Busy Person's Diet Guide - The at-a-glance version of Dieter's Survival Guidecises” and wardrobe tips.

It treats you to a fast course in savvy decisions AND satisfying selections. And you “graduate” knowing just how to balance practicality and pleasure with the goal of forever lookin’ good and feelin’ good.

It can be your sole field manual or it can dovetail with a separate diet or exercise plan. Either way, you can just pick and choose what you want to use, or go for it all. Choose either the full Guide at $4.99 or the “Busy Person’s” version at $2.99.

“Dieter’s Survival Guide” “Busy Person’s Diet Guide”

  FEATURED RECIPE  

Roll up an easy summer lunch with friends 

A Tasting Panel Selection

And this classic sandwich isn’t just easy. But tasty and pretty too. And great for get-togethers!

Start with flour tortillas spread fairly generously with mayo. Then just layer on all the components of a ham club, making sure the lettuce and tomatoes are as fresh as can be, the bacon is nice and crisp, lots of ham but sliced thin.

Have the ingredients stop just a little short of the far edge of the tortilla. Then just roll the whole thing up so that the mayo on the “naked” section of the tortilla glues it shut, and cut each roll into festive pinwheels.

As an alternative to the mayo you could also use cream cheese. Or, cream cheese mixed with a bit of ranch dressing. And of course, chicken or turkey versions or entirely different combos could be tucked in instead. Go for it, creative CS-ers.

  TIP  

Another favorite way to use tortillas

I love gyros and often indulge in a homemade version. One thing I’ve never figured out is how the restaurants manage to have the meat hot when the sandwich is served despite the chilled toppings.

So, came up with my own way. Two tortillas! Both warmed to make pliable, meat on one, another tortilla on top, tomato, onion, cuke sauce on that one, fold over and yum.

For other tips & technique in the kitchen, maybe take a look at my . . .

“50 Fun & Unexpected Prep, Presentation & Storage Tricks”

{what a hussy! again promoting her own books!}

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Not planning to convert to a total Mediterranean diet any time soon, but given the continuing focus on its health benefits I’m thinking it’s probably a good idea to fold in some of those dishes now and then. Found this book “The 30-Minute Mediterranean Diet Cookbook,” 4 1/2 stars on Amazon, has some darn good sounding stuff. Now what to try first, the Italian Breakfast Bruschetta, Spicy Shrimp Puttanesca, Honey-Almond Crusted Chicken Tenders, or Chilled Dark Chocolate Fruit Kebabs???

  Oh do I love having discovered this website. Well not so much the site itself, egglandsbest.com, but rather the beautiful array of recipes there. And not just breakfast and brunch but good stuff for appetizers, main dishes, side dishes and dessert. The one I tried relied on our old friend the sheet pan, oven-baked scrambles with turmeric and tasty toppings.

  I opted for the unstirred version. If you would want scrambled but don’t want to do the stirring step, you can bake it as a “cake” and then crumble it afterward as shown. {If you want to know my partnerships, just look in the Links section on my Let’s Chat page {btw – nuts! – not these folks}.

  So in the 07.05.19 Salon we talked in My Week about an all-in bread pudding. Should have ‘fessed up about the sauce which also pretty much resulted from a scavenger hunt. It was about equal parts store-bought whipped vanilla frosting and Cool Whip, thinned with just enough {really, just drops} of lemon lime soda to make a spoonable consistency. Since discovered it’s pretty good with syrup too. Also think any bread pudding I make from now on, whether classic or “fridge roulette,” will have some kind of chocolate as part of the mix.

So far next week: wait till you see! Mega fun in the kitchen, yes, yes, yes, play with your food – it’s the entire Salon!

Direct access to Amazon homepage through my personal link

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

Note, transactions are solely between the buyer and linked supplier

Photo credits – books/amazon, all others/mine

All pages ©2019 CooksSalon.com

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

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How to party-easy? Fill a phyllo! July 12-18, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – watermelon promoted / not just health foods, maybe healing foods / yeah, hangry is a thing    CS MARKETPLACE SPOTLIGHT – Shake Shack tells all {or most}    FEATURED RECIPE  – great fun with phyllo    TIP – make a Chicago dog  ♦  THE WEEK – best-est mistake? / wowsie rellenos / gems by you?       

{M – I fooled mom! She kept saying I wouldn’t like pasta & marinara and I kept giving her the “pleeeeze” look – she finally put some down for me and  – hah! – hoovered it!}

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Can’t wait till dessert to chomp into some juicy watermelon? Cooking Light to the rescue with its Shrimp & Watermelon Salad. Yowza there’s a lot of flavor going into this dish that invites in avocado, spinach, sesame oil, lime juice and more.

  In our 04.19.19 Salon we featured the “Anti-Anxiety Diet” book/cookbook that focused on calming foods, and while that also connects to physical well-being, I wondered if food could also play a role in healing the body. Googled it and found quite a few resources. You’ll want to do a bit more research before deciding which one{s} to trust to offer reliable information.

  On a sort of related note, if you’ve ever attributed a momentary lapse in the manners mama taught you to being “hangry,” turns out there’s scientific evidence that that’s a real thing. If that should happen again, cite at will from “Are You Really You When You’re Hungry?” which appeared on the American Psychological Association site.

  CS MARKETPLACE SPOTLIGHT   

Behind the scenes book gives up secret sauce

Sometimes “secret sauce” means a special hidden advantage. Here, it certainly is a special advantage, but no longer hidden – and it actually is a sauce.

If you’ve ever had a Shake Shake burger you know the sauce is almost as addictive as the burgerShake Shack: Recipes & Stories itself. Along with the crinkle cut fries, shakes, Chicago dogs {took some liberties with these but at least no ketchup – see below} and other fixins.

Now, woohoo, the “Shake Shack” cookbook takes us backstage in effect to see how this all came about and most important how to make authentic versions of their food in your own kitchen. One exception: they ‘fess up that while they include a prep for a good burger pattie, it is not exactly the same as their proprietary recipe.

So for that no-longer-secret sauce: 1/2 c Hellman’s {“Best” brand in the west}, 1 T Dijon mustard, 1 t Heinz ketchup, 1/2 t kosher dill pickle brine, pinch cayenne pepper. So good, and likely all stuff that’s in your fridge and pantry right now.

“Shake Shack, Recipes & Stories”

  FEATURED RECIPE  ♦

This makes party prep pure fun

So cute. So much versatility. So much good snacking. So little work!

Actually, how much work is involved is really up to you, because it’s all a matter of what you want to put into these adorable little phyllo cups, each about an 1 3/4″ across at the rim. Go simple or complex.

Shown here is eggs scrambled with sausage, onion, green pepper and cheese {a Tasting Panel selection}. And then a dessert version with a layer of caramel {from a store-bought tub} topped with a layer of ganache, though truth be told you could certainly just spoon on a thick hot fudge from the fridge, such as Mrs. Richardson’s.

And your choice as well, the fillings can be warm either from the oven with say a melty ham & swiss or just filled with warm goodies like baby burgers – or chilled such as tuna salad with an olive topper or smoked salmon, cream cheese and capers. Food Network magazine did a nice slide show of ideas, which you can see at the link below.

I purchased my Athens Mini Phyllo Shells from Amazon, and though I was a little concerned about the delicate things surviving the trip, in fact all arrived just fine. This is really fun stuff that can supplement appetizers, entrees and dessert or serve as mini versions of all the courses for cocktail hour.

Phyllo cups at Amazon Food Network article

  TIP 

Want to make a real Chicago dog???

This is what you do. First and foremost, the hot dog should be Vienna. And the bun should be of the soft “Wonder Bread” kind, studded with poppy seeds, and lightly steamed. The dog goes in first, whole {I mention that only because some non-authentic-Chicago versions show the dog split and the toppings shoved in}.

Then a good squirt of mustard all along the dog, onions and bright green relish {yeah mine had to go a bit un-authentic, no neon green stuff} along the sides of the bun, a pickle atop one side of the dog, tomato slices on the other side, and sport peppers in between. Then a nice sprinkling of celery salt overall.

Some places add cuke slices too and that’s OK. Ketchup is NOT. {Excuse my Chicago origins bias 😊}

  MY WEEK 

Welcome to my kitchen and living room

  Is this in contention for the tastiest mistake ever??? In the John Thorne entry in “American Food Writing” {06.14.19 Salon}, I discovered that “In the year 1930, Ruth Wakefield of the Toll House Inn in Wakefield MA, added chunks of semi-sweet chopped chocolate to a buttery drop-cookie batter, expecting them to melt. Mrs. Wakefield was making chocolate cookies but though she baked them well, the chocolate remained intact, creating little islands of molten goo. Ruth was surprised and embarrassed, but her customers couldn’t get enough of her mistake.” We love you Ruth!

  Chile rellenos go HOT. And wow are these good – pickled jalapeno rellenos. The extra perks: created by first class Mex chef Rick Bayless, just four ingredients, no cooking or baking. In fact as Bayless says, “”Scoop the mixture into the chiles and serve without hesitation.” As an additional bonus, when you follow the link to Rick’s recipe page, you can connect to a bunch of his primo Mex dishes.

♦  Take a chance. There’s a place for Mexican food, really a counter rather than a restaurant, that is in a convenience store that’s part of a complex that also includes a gas station, oil and lube garage, car wash, and smog hut. I’ve avoided it even though it’s right in my neighborhood, but eventually couldn’t resist, drawn in by the 5-star reviews. Oh my, every star so well deserved. You can believe I’m making up for lost time, though each visit is a tug or war between something new and the addictive chile rellenos and the loaded nachos served on french fries. What hidden gems might be in your burg?

So far next week: iconic Waters, easy pretty party sammies, tasty ps to “all-in” bread pudding, coffee ho

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 – 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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Chocolate/Peanut Butter No-Bake, a two-fer, June 14-20, 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 beauty / artsy dumpling demo / chef-ing    CS MARKETPLACE SPOTLIGHT – spectacular book for any foodster    FEATURED RECIPE – neener neener to the oven . . . twice    TIP – love your beef tender    THE WEEK – turkey tale {M – beef, turkey, any of this coming my way?} / seeking corn pudding / recipe notes

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  I’m not personally familiar with Furniture.com, but I can tell you they are most generous with design tips for the whole house, including of course the kitchen. In “How to Decorate a Kitchen, for example, you’ll find creative, budget-friendly, time-sparing ways to take the room “from utilitarian to dazzling” with both decorative and practical additions. Once you’re on the site, you can tap into the full spectrum by clicking Tips and then browsing through both of the selections in the drop-down menu.

  If you are on LinkedIn, look up Antony Mzee and I’m hoping you can tap into his video on dumplings – which he deftly turns into any number of delicate sculptures. Though Mzee has a global resume, thinking at some point he was either in the U.S. or became a long distance fan because the musical accompaniment is distinctly country & western.

  Three ways to see how the top chefs do it. Go to their restaurants, especially the newest ones where likely their most current thinking is at work – as two examples, Bobby Flay has opened Shark featuring Latin seafood at the Palms in Las Vegas. And looking ahead, Emeril’s Bistro 1396 will debut summer 2020 on Carnival Cruise Line’s Mardi Gras ship with a Creole menu. Or you can crib right from their cookbooks. Flay, Emeril, and lots of others are a click away from Amazon right here on CS, Fine Chefs Book & Gift Shop.

  CS MARKETPLACE SPOTLIGHT  ♦ 

Awesome – American food writing from the 1600s to present day

What we have here is a phenomenal labor of love and we are the beneficiaries. Author Mollie O’Neill has deftly mined nuggets from, as she notes in her intro, “every phase of American history: journals, letters, novels, poems, travel accounts, autobiographies, histories, ethnographic studies.”

It all adds up to 727 pages of ultra rich content. You might want to read it cover to cover, or alternatively American Food Writing: An Anthology with Classic Recipes: A Library of America Special Publicationpick it up at random as an ongoing treat.

Open it up to any page and you may find yourself face to virtual face with, e.g., Jefferson, Brillat-Savarin, Claiborne, Thoreau, Dickinson, MFK Fisher, Bracken, Beard, Child, Trillin, Waters, Bourdain, or Reichl, over 150 in all.

Also in the intro, O’Neill is quite philosophical about the subject which has some interesting points, but most of the writings are not, at least to that extent. You’ll discover humor, you-are-there tales, ingredient tributes, reviews, opinions, anecdotes, techniques, recipes, the full spectrum.

This spectacular compilation would be dear to the heart of cooks, bakers, food-o-philes, food bloggers, food critics, and on. It’s 4 stars on Amazon, discounted, Prime eligible – click and/or scroll down for other buying choices, formats, and other anthologies.

“American Food Writing”

  FEATURED RECIPE  

Not sorry 

That was sort of a natural, given how closely related this stuff is to a Reese’s peanut butter cup. And like Reese’s, no apologies for bringing you this indulgence.

We have the “Sweet Tooth VP” at Kraft to thank for the first delight, “Chocolate Peanut Butter Eclair.” Yikes, layers of graham crackers and a peanut butter pudding topped off with a buttery chocolate frosting.

Then I started to play. Made the chocolate/butter combo and poured that into a graham cracker crust . . . made the pb layer with banana pudding and without the Cool Whip, and doubled the peanut butter {to stand up to the banana flavor}, and spooned that atop the chocolate . . . and then smoothed the Cool Whip over that.

Pretty darn good. Btw, I did keep this pie refrigerated, but set it out a little while before serving. This also helps in cutting through the chocolate which is quite sturdy – next time {and if you make it} would add some cream, or skip the butter and make an actual ganache. See other notes in “Week” below.

If you make either, only one question remains – could this be too good for guests??? {not sorry}

Eclair recipe

♦  TIP  

You 1, Beef 0

Some cuts of beef just are not team players. You want it tender, and it in effect says, uh, no.

Well now those days can be over, thanks to our ol’ friend MyRecipes and the secrets they share for tenderizing any cut of beef. You’ll find five steps that can take you from raw and challenging to melt in your mouth goodness.

Rest assured none of this will require pro skills or equipment, though good steak knives are part of the plan. Marinating is also in the mix, with suggestions and actual recipes. Among the recommendations is yogurt and you  may recall one of the Tidbits in our 04.26.19 Salon linked to a story that went into nice detail on this technique.

“How to Tenderize Any Cut of Beef”

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  In the thoroughly enjoyable Brillat-Savarin entry in our Spotlight book above, philosophy indeed takes a back seat to culinary passion. After a day of wild turkey hunting, capped by his host’s long dissertation on life in America, the Brit native left “plunged in profound thought.” About his host’s deep parting speech? Nope. “I was considering how best I should cook my turkey . . . I feared that in Hartford I might not find all the ingredients I would need.” Love his priorities!

  One of the early entries in that Spotlight book is Joel Barlow’s 1793 poem “Hasty Pudding,” a tribute to a pioneering version of this corn concoction, which reminded me that I wanted to see if I could track down Cleo Johns’ southern corn pudding, mentioned in “Hotbox” {05.24.19 Salon} where legendary food critic Mimi Sheraton confessed she loved this so much she traded Mrs Johns three cookbooks for her recipe.

  Nuts, no luck, but did find a five star take at AllRecipes, Grandma Swallow’s Corn Pudding. Meanwhile think for now I’ll stick with the prep from my precious stepdaughter Colleen, always a hit: combine 15 oz can kernel corn, 14 oz can creamed corn, 8 oz pkg corn muffin mix, 1 c sour cream, and 1 stick melted butter – pour into a greased casserole dish and bake at 350 for 45 min or till golden – top with 1 1/2 c cheddar cheese & bake another 5-10 till cheese is melty. Let stand 5 min. Btw, one time a guest said, really don’t even need the cheese – ummm, speak for yourself {!}

  Some notes about our pie recipe above. I did use a store-bought crust. Also, I let the pudding chill in the fridge and the chocolate cool and then go into the fridge for a while before assembling the pie. Also, once the chocolate is pretty much  melted, might want to finish whisking it off the heat to make sure it doesn’t burn. And for whatever reason, better the next day.

So far next week: cheers-ing with ice cream {!}, PBS dining guide for outside, one of the coolest ways to fun-up your picnics and parties, Star Wars bacon {& more}, doggie chic

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 – book/Amazon, eclair/KraftHeinz site, steak/Jon Sullivan. 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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Marcela’s Sandwich Cake, June 7-13, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS –  best brunching / pub in the yard! / mousse on the loose   CS MARKETPLACE SPOTLIGHT – cookbooks just for dad    FEATURED RECIPE – ole every day / savory cake    TIP –  lemon hack    THE WEEK – carb cuts / risotto vs. soubise / fiesta beverage

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

Lots of brunch opps right around the corner, so thanks to Food & Wine for this timely – and extensive – roundup of “Best Brunch Recipes.” Among the tasty suggestions: brioche with prosciutto/gruyere/egg, butterscotch sticky buns {with actual scotch! – also wondering if you couldn’t use the decadent glaze on store-bought buns or muffins}, potato pancakes with smoked salmon/caviar/dill cream, open-face eggs and griddled ham breakfast sandwiches. Beverages too, including the “Hellfire Club Bloody Mary.”

  Oh, how much fun would this be??? Right now just in Boston but if I understand a linkNewPhotoImg1-min correctly on their site, other cities could offer it at some point. What is “it”? An inflatable Irish pub!

. . .  that can come with traditional Irish food, drinks and entertainment . . . and says, Ask about our Irish Wolfhounds. What? Rent-a-Wolfie?

So if you do live in Boston, guess the only question is, how big is your backyard? Or, how big is a party-prone friend’s backyard? Plan ahead, Halfway to St. Pat’s Day is just a few months away!

Should we thank Food 52 or not??? For . . . a two ingredient chocolate peanut butter mousse. Nothing like making indulgence in easy reach, even easier with the demo. In the interest of full disclosure there is water too, plus optional flaky salt, and the whisking {“like your life depends on it”}. I’m going to have to try this just because I’ve always thought that water makes chocolate seize up. Just research, you understand.

  CS MARKETPLACE SPOTLIGHT 

For dads that cook, dads that would like to cook

Short Order Dad: One Guy?s Guide to Making Food Fun and Hassle-FreeHow nice to see Amazon has all kinds of cookbooks for dad. As always, many ways to customize your search.

Just on the first page I found “making food fun and hassle-free,” “everything your mother never taught you,” plus healthy food, slow cooker recipes, dishes for the single dad, so much more.

Most of those are well rated and reasonably priced, available in various formats. Also many are Prime eligible.

Cookbooks for Dad

  FEATURED RECIPE  

Make any day, every day if you want, a Fiesta

Two brief glimpses tell us just about everything we need to know about Food Network host/cookbook author Marcela Valladolid’s brand new release, “Fiestas.” First, her three chapters make abundantly clear her must-haves for such celebrations: Drinks, Nibbles, Sweets.Fiestas: Tidbits, Margaritas & More

Second is the attitude she’s evolved toward hosting these get-togethers. After earlier years of feeling that everything had to be perfect {“God forbid I burned a tortilla chip”}, she now says, “My focus is simply on corralling the people I love and feeding them.” Hooray for that!

Our featured recipe is a beauty, looks like a fiesta all on one plate. The tuna/ham/cheese/pepper creation, a “sandwichon,” actually comes from her beloved mom who, btw, used olives halves instead of flowers, and in fact the garnishes aren’t even listed in the ingredients but rather as suggestions in the directions – really, a matter of your own artistic choice.

Some others of interest – sweet potato chipotle hummus, white chocolate and apricot oatmeal cookies, dulce de leche cream puffs, mint chocolate coffee cocktail. And Marcela’s also a garnish-o-phile with beverages, variously splashing in, e.g., cucumber curls, blood orange slices, serrano disks, coffee ice cream, flowers and flower flavored ice pops.

Sandwich recipe    Marcela’s “Fiesta” cookbook   Her other books

  TIP  

It works!

This is one of those things you sort of have to try to believe. It has to do with the times you need just a bit of lemon juice. You cut, use the half or whatever, store the rest, find it in the fridge weeks, months {?} later. But . . .

What if you could use fresh lemon in a way that’s sort of comparable to the lemon juice from concentrates sold in lemon-looking containers. This Food52 food hacker found the way.

Btw since the gimmicked lemon looks like the others, I keep it separate in a little dish. One thing, probably want to use it in a few days as it does tend to dry out.

Demo

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  The Anti-Anxiety Diet book featured in our 04.19.19 Salon emphasized more proteins and fats, few carbs. Now personally I prefer a balance, but was thinking maybe fewer carbs would achieve more balance. The start – open face sandwiches, veggie-based pasta, more sweet potatoes, fewer white potatoes. Not always, of course. Just in case you might be thinking along the same lines.

♦  I’ve never had a risotto anywhere that could rival my husband’s ambrosial version. Intimidated me enough that I’ve never even tried to make it. But aha, enter soubise. While it’s basically an onion sauce enriched with cheese, some preps also mix in rice. And instead of stirring the stuff until your arm’s ready to fall off as with risotto, with soubise you do a bit of prelim cooking and then the oven does the rest. Here are some descriptions and recipes on google, and as you’ll see there are various add-ins. I’m ginning up {not literally . . . yet} to give this a try. Will sure let you know.

♦  Guess this is a week of “gonnas” because something else I want to try is mezcal. That was prompted by a Food Wine story that revealed the difference between the mezcal and tequila. A helpful gent from our local Lee’s described it as smokier than tequila because the first destination for the raw agave hearts is literally a smoke pit. Think next time I’m there just going to go for it. Could be nice next to a plate of something from the cookbook in our Featured Recipe section above.

So far next week: corn pudding, kitchen decor tips, “Glorious Food,” chocolate peanut butter pie, tenderizing any cut of beef

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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

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Photo credits: pub/pub site, MD gifts & book/Amazon, Marcella’s cake/chefmarcela.com, lemon & soubise/mine

All pages ©2019 CooksSalon.com

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

 

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

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon 

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

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

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

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

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

  CS MARKETPLACE SPOTLIGHT   

Inside the mind of a culinary legend

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

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

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

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

  FEATURED RECIPE  

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

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

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

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

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

“Mexican Salads”

♦  TIP  

Sammie glamour

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

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

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

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

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

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

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

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

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

Note, transactions are solely between the buyer and linked supplier

Photo credits – dvd/Amazon, all others/mine

All pages ©2019 CooksSalon.com

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

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