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

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

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

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

 

 On the Table

Cheese Ravioli Soup – just a big bowl of good

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

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

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

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

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

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

Recipe    Taste of Home cookbooks on Amazon

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

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

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

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

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

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Cocktail Hour Buzz 

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

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

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

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

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

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

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

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

  COMFORT FOOD  

Ah darn, but then all better 

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

Ha! Pillsbury to the rescue.

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

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

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

Next week: gooey, gussied grilled cheese sandwiches

Pillsbury recipe    Their other crescent roll recipes    Pillsbury cookbooks on Amazon  

  FOOD TIPS FOR THE TIMES  

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

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

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

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

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

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