Stars Wars Bacon {& other out of this world dishes}, June 21-27, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – desserts & more for doggies / outside dining guide / spirited ice cream    CS MARKETPLACE SPOTLIGHT – sno cones at home!    FEATURED RECIPE – Chewie’s Bacon from Star Wars Cookbook BB-Ate {M – I’ll take mine straight, please  TIP – neener, neener, chocolate    THE WEEK – mug cakes have cousins / too much basil? / chocolate, chocolate, chocolate book

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  On your culinary journey, how about taking the dog{s} along? We already noted doggie beer in our 05.31.19 Salon. But did you know there’s actually cake mix and frosting for dogs, also ice cream, jello mix, peanut butter, cookies including creme filled, “mallows,” pie, cupcakes {called pupcups}, and some of them even come in gift boxes. As we noted in the Dog Beer item, you might want to check with your vet. Pretty much all of these can be found on Amazon.

  Starts tomorrow, and so timely. The Create channel from PBS is staging a marathon that can help us take the party onto the patio. Or into the yard. Or on a picnic. In the information for my area, “Dining Al Fresco” runs from 6a-noon on June 22, repeats at 6p same day and on June 23 at noon. Great for July 4, Labor Day, any beautiful summer day or evening.

  A special nod to summer cocktail hour from . . . Häagen-Dazs??? Yes! Their new “Spirits Collection” says cheers with Amaretto Black Cherry Almond, Bourbon Praline Pecan, Bourbon Vanilla Bean Truffle, Rum Tres Leche, Stout Chocolate Pretzel Crunch, Irish Cream Brownie, and the one I’ll be snatching out of the freezer – which takes a different form – Irish Cream Cookie Squares. Another round of ice cream for everyone!


Cool summer-long treat for just under $25

OK, in the spirit of full disclosure, there will be some extra expenses, but oh what fun to choose thoseNostalgia SCM502 Vintage Snow Cone Maker DASH DSIM100GBPK02 Shaved Ice Maker + Slushie Machine with with Stainless Steel Blades for Snow Cone, Margarita + Frozen Cocktails, Organic, Sugar Free, Flavored Healthy Snacks for Kids & Adults, Pinktasty add-ons. Yes indeed you have your very own Sno Cone Machine.

I wasn’t surprised to find them on Amazon, but didn’t expect to see so many choices. I particularly liked the one on a little cart shown here, but there are others that look more like kitchen appliances, at least one based on a Disney character, a Jelly Belly version, some retro designs and more.

While some can be a bit pricey, there are also well rated selections in the $20s and $30s. And many of them are Prime eligible.

Sno-cone machines on Amazon    Sno Cone Syrups

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

BJN’s Eclectic Offerings PageNew – a CS EXTRA, just for Sherlock Holmes fans


Even the smallest Star Wars fans will “get” the subhead for this cookbook 

And that is – “BB-Ate: Awaken to the Force of Breakfast and Brunch.” Such references resonate The Star Wars Cookbook: BB-Ate: Awaken to the Force of Breakfast and Brunchthroughout “The Star Wars Cookbook,” quite compact because it’s actually directed to kids with requisite alerts for adult supervision.

But even “big kids” can appreciate these flavorful creations “brimming with intergalactic goodness.” And so “Adventure and tastiness will be yours” takes shape as such early day goodies as peanut buttery BB-8 Energy Balls, cheesy Maz Kanata Frittata, cocoa-y Starkiller Pancakes

. . . and our Featured Recipe “Chewie’s Bacon,” one of those preps where a simple technique yields a high flavor combo – sweet and salty {and if you want, peppery}.

Since I was making bacon anyway for another dish {German potato salad!}, I tested the recipe on a few slices. It turns out with a nice rich color, as you  can see here – the two middle slices are Chewie-d, the others destined for the potato salad. Though after tasting the recipe ones, realized what a great addition they would be and – into the salad they went.

It’s 4 1/2 stars on Amazon, hardcover and Kindle {both discounted}, Prime Eligible. Turns out there are other Star Wars cookbooks too.

Recipe page    “Star Wars Cookbook/BB-Ate”    Other Star Wars cookbooks  


Chocolate mystery – solved / chocolate problem – solved

Aha! In our 06.07.19 Salon I wondered about an instruction in the chocolate peanut butter mousse prep that called for mixing the chocolate with water, because I thought that would make the chocolate seize up.

Now in the David Leibovitz book on chocolate {see “Week” below}, he says that indeed while a drop or so of water will cause melted chocolate to seize, a lot of water won’t. The rule of thumb he states is that “if you need to melt chocolate with a liquid, there should be at least 25% of the liquid to the chocolate.”

Nestled in here is a great tip for when a bit liquid, water or otherwise, does accidentally hit a pan of just chocolate. Though it may seize and seen ruined, now we know that whisking in more of that liquid can make it smooth again.

I’m pretty sure none of us would want to sabotage some chocolate just to see if this works. But should that unhappy thing occur, this is at least something we can try.


Welcome to my kitchen and living room

  Mug treats gone wild! Look what I found in the grocery store that takes mug-for-one well beyond cake: Ghiradelli brownies, Betty Crocker brownies including a Hot Fudge version plus muffins, Udi gluten-free brownies, and Duncan Hines brownies, muffins, pancakes and coffee cakes.  If you can’t find them in your store, or prefer online shopping, most of these are available on this Amazon page – for some brands, scroll down for variations and of course you can always use the search window.

  Well here’s a problem I’m hoping to have, though maybe should be careful what I wish for. In case you already need to know What to do With Too Much Basil, MyRecipes has some answers. Meanwhile my little garden is showing some promise, actually seems to be doing better since I brought it inside.

  The Featured Recipe in our 04.12.19 Salon was Chocolate Salted Caramel Tartlets from David Lebovitz book, “My Paris Kitchen.” In his intro he noted his passion for chocolate and now I’ve discovered that comes fully to life in another of his books, “The Great Book of Chocolate/The Chocolate Lover’s Guide.” Wow, back story, tasting hints, health benefits, buying tips, resources and – yes! – recipes. Reading this one cover to cover.

So far next week: Yogi and Booboo would love this page, chuck the fork and enjoy the salad x 3, this dragon breathes refreshment rather than fire, food & murder, new food color fun

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

Note, transactions are solely between the buyer and linked supplier

Photo credits – sno cone machines & book/Amazon, bacon & basil/mine

All pages ©2019

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


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


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.


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


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


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.



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


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

Note, transactions are solely between the buyer and linked supplier

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

All pages ©2019

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



Thin Mint/Banana Cream Pie {+caramel}, March 22-April 4, 2019

Computer being a bad boy againnew post April 5

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – pb&j mug cake / spirited chocolate donuts / phooey on freezer burn    CS MARKETPLACE SPOTLIGHT – Martha tells all    FEATURED RECIPE – Girl Scout cookie dessert & an oopsie & bonus recipes   TIP – talkin’ cheese    THE WEEK – fresh pb / toast 2.0 / good read, no recipes?

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  So, in our Feb 15, 2019 Salon we shared a link for mug cake recipes on google, all kinds of flavors. Now I’ve come across a one dear to my palate. Peanut butter and jelly mug cake! And like the others it’s pretty much 5-min or less from taking the empty mug out of the cabinet to taking the filled mug out of the nuker. You have to scroll a bit through the text to reach the directions, and once there note that there’s an alternative for making a fudgier, peanut butterier version.

Could this be the best way ever to start your day? To be honest, the folks at Irish Central actually position these donuts, Chocolate Baked Guinness Donuts with Irish Cream Glaze, in the dessert slot. I say, your choice. Since I already have Guinness for the Irish stew featured in our 03.15.19 Salon, just may give this a try. And if I do, CS friends will be among the very first to know.

What is freezer burn, what does it look like, what does it do to food – and most important, how can we avoid it. Food & Wine has the answers in this super helpful article.


“The Martha Manual”

We first mentioned this new book from Martha Stewart in our 03.08.19 Salon, noting its thorough coverage of cleaning, organizing, repairing, laundry, decorating, crafts, gardening, pet care, entertaining – and cooking which we promised would get a closer look.

Here her comprehensive take guides us on tool repurposing, produce purchases, freezer use, leftovers, ingredient timesavers, basic methods, kitchen troubleshooting, baking skills, and frosting tips. Within each, so much illustrated detail.

There aren’t really recipes, but you will find preps in this section. For example, I found instructions for vegetable broth, nut butters, corncob chowder, baked butternut, pan sauces, parchment cooking, a proper omelet, refrigerator pickles,

Party prone cooks may also be interested in the “Host and Entertain” and “Celebrate” sections. The former is food oriented,  the latter fun oriented.

The 387 pages add up to a blueprint for an easy, organized, enjoyable life with a whole lot of pretty touches along the way. It’s 4 1/2 stars on Amazon, now $24.50 {vs $35} for hardcover, $14.99 for Kindle.

“The Martha Manual”    Stewart’s other books & more

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

BJN’s Eclectic Offerings Page


Thin Mints rule the crust

The oopsie first. In our 02.08 19 Salon I mentioned that the Girl Scout cookies available on Amazon didn’t indicate any time limits, which was true. But decided I better check a little further and received this reply: “. . . usually just during the first few months of the year – until we run out of this year’s stock.” Right now Thin Mints and others still show as available.

The pie recipe on the site is actually for peppermint chocolate cheesecake on a Thin Mint crust. You can access this by clicking the link below, selecting Thin Mints from the recipe list, and then scrolling down to the pie and, I might mention, passing a whole bunch of other good stuff on the way.

I started with their crust prep, 10 oz bag Thin Mints crushed and mixed with 3T melted butter. But then went a simpler route, filling it with banana cream pudding and after thoroughly chilled, decorating it with some caramel striping.

Note: if you can no longer find these cookies, you can still make a comparable crust for either the cheesecake or the pie {or any other filling} with store-bought chocolate mint cookies. I’ve done this previously the same way, 10 oz bag, 3 T melted butter.

And, a chuckle: This is from one of the Internet cartoon collections: How many boxes of those Thin Mints do I have to eat before I start seeing results???

Girl Scout cookie recipes  ♦  GS cookies on Amazon  

♦  TIP  

Cheese It!

I just came across some tips from the “Hot & Cheesy” cookbook that I had kept note of because they seemed particularly valuable. Here’s some of what author Clifford A Wright has to say . . .

  • Store cheese separately from other foods {like in a compartment}
  • When aged cheese melts, it will be grainy
  • When young cheese melts, it will be creamier
  • It should be cooked briefly and gently, just until is has fully melted
  • It’s easier to grate, crumble or slice when it’s cold
  • 1 cup of shredded or crumbled cheese weighs about 3 ounces
  • {love this one} “Nonfat cheeses never melt, but I don’t use them, as they have no taste”

“Hot & Cheesy” Cookbook


Welcome to my kitchen and living room

♦  Thinking next time I make that Thin Mint/banana cream pie I’ll decorate it with peanut butter stripes. Maybe what brought that to mind is the fact that pb has two honorary mentions in this week’s Salon. And that brings me to this question? Do you ever make your own? It really is so easy, just dump a jar of peanuts of your choice in the food processor. I don’t even add oil, but rather just keep processing until the nuts release enough of their own oil until, voila! peanut butter.

♦  Bye bye breakfast blahs. That’s what I thought when I read this Food & Wine article, “12 Healthy Ways to Spice Up Your Morning Toast.” For some folks, Healthy is a caution, for others an invitation. Think both groups will be happy with these flavorful and colorful a.m. upgrades. Actually the dozen is spread over three “bases” – peanut butter, ricotta, and avocado. Here is my pb/carrot strips/chile garlic sauce/lime strips.

  So, now reading Rhys Bowen’s “Heirs & Graces,” her next Spyness book after “The 12 Clues of Christmas,” featured in our 03.08.19 Salon. It’s off to a good start with Mummy smack dab in the spotlight, but not for long as Georgiana could have predicted. One thing I want to note though – I haven’t seen any recipes in this one. So if you’re just looking for a good read from this top selling mystery author, probably any of her books would be fine, but if it’s recipes you crave may want to give it a leaf-through first.

So far next week: tater flake tricks, you eat whaaaat?, best biscuits, braid your eggs, spud art, wowsa pancake, cauliflower upgrades

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

Note, transactions are solely between the buyer and linked supplier

Photo credits: Donuts/Irish Central, Martha book/Amazon, Martha pic/her site, cheesecake/Girl Scouts site, banana cream/mine, cheese dish/Wright’s book, pb/mine

All pages ©2019

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


Ladies of the Night Pasta, for Nov 23-29, 2018


Misty shows you what you’ll find in this week’s salon

  TIDBITS – a food shopper’s dream / getting food-smarter / bar USA   CS MARKETPLACE SPOTLIGHT – Leftovers solved {M – let ME solve this!!!} / Party Party Party shirts    FEATURED RECIPE – the name’s as interesting as the dish is tasty    TIP – crushing squash {not literally}    THE WEEK – really lemony!!!  / the avocado / the rant

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  It’s a long time since I’ve been in Miami but may well be worth a trip, given it’s on its way to becoming a food hall capital. These emporiums typically gather a great array of food vendors and restaurants under one roof. In the city now you can find the multi-ethnic St Roch Market, the Italian flavored La Centrale {shown} and Casa Tua Cucina, and the Asian themed  1-800-Lucky. Rumors swirl of more to come.

  Are you a label reader? If so, good for you, as this can be so important in terms of spying unwelcome ingredients, avoiding personal allergens, checking fat/sodium content, and just generally cultivating healthful eating. So, you may want to know about new label requirements from the FDA {thanks to Food & Wine} within the next three years.

  Well this is interesting. Tasting Table has given us a roster of spirits, mixers, and add-ins that are all American made – so, as they say, you can stock an all-American bar at home. Two notes. First, you’ll probably want to add some other stuff that may or may not  have a domestic pedigree. And, since they did not include a vodka I’d like to suggest Tito, a nice clean taste without being filtered to death.


Leftovers mean easy meals ahead

30 Holiday Leftover Makeover Recipes : Recipes For Breakfast, Lunch and Dinner (Holiday Leftover Recipes Book 1)And here are the books that tell you how. The holiday one shown here and several others are available on Kindle for just $2.99. Others come in additional formats.

The one called “30 Holiday Leftover Makeover Recipes: Recipes for Breakfast, Lunch and Dinner” is rated 4 1/2 stars.Dot's Secret Little What to do with Leftover Turkey Cookbook

The turkey one rates 5 stars, and is offered in various formats and prices.

Holiday Leftovers cookbook    Turkey Leftovers cookbook    Other leftovers cookbooks

At CS Marketplace: “Especially for . . .” – “Cooks”  “Readers”  “Dog Lovers”

Extra for everyone – Going to a holiday party? Go in comfort. Go in style. Just pop on one of our “Party Party Party / tomorrow everything else” shirts. Click to see a larger image, along with other styles, sizes and colors.  On SunFrog     On Zazzle


 A pasta dish . . . “as we like it”

Called “Ladies of the Night Pasta,” it pulls together rotini {I used penne}, chicken, sausage, mushrooms and more in a pretty quick process. Maybe a takeoff on another speedy pasta, “Puttanesca,” a reference to those same Ladies and titled it’s said because they could easily prep it between “gentleman callers” and the aroma acting as an additional lure.

Btw, this one says it “serves 6-8 customers.”😉

The recipe’s name, also the title of a Broadway play, and the chapter it came from, “The Taming of the Stew,” will make total sense when we look at the source. It’s the “As You Like It” cookbook from the gift shop at the Guthrie Theater in Minneapolis.

I couldn’t find this cookbook or any cookbook in the theater’s online gift shop, though it may well be on the actual shelves – but did find a different one of theirs on Amazon. Pretty cool to add to your collection and at the same time contribute to a worthy cause, at the Guthrie or any other cultural shop.

Recipe page    “Much Ado About Food: A Guthrie Theater Cookbook

  Guthrie Theater


Butternut squash is a holiday favorite and also a personal favorite. So was happy to see Real Simple give us a tutorial for the veggie.

About that. Something I learned – cut before peeling. Something I’d suggest – use a grapefruit spoon. Something I’m probably not doing – much of a recipe junkie as I am, not likely to use any here, but only because winter squash is another food I like pretty much pure.

In fairness, the dishes sound quite interesting and may well be a nice addition to your table. You’ll find a roasted version with mustard vinaigrette, a soup that includes parsnip {another personal fave}, and a “pizza-like flatbread.”

Crushing the squash


Please join  me in my kitchen &  parlor

  Like lemon? Like cake? Then think you might like this. Especially since it has a store-bought head start – twice. So, for  the lemon cake used “the box” but put the juice of a large lemon in a measuring cup and added water to make the cup of liquid required for the mix. While it baked, blended 8 oz cream cheese with 1/2 of a 10 oz jar of lemon curd for the filling. And then “the can” of lemon frosting blended with the rest of the curd for the top. Lemony!

  What, never? Aarón Sánchez, who you may know from his tv gigs, cookbooks or New Orleans restaurant, says never put an avocado “anywhere near an oven” – ruins the magic he says. But the chef doesn’t leave you hanging, instead offering tips and a fish taco recipe. Btw, there’s an add-on to the Sanchez story from Buzz60 which intros vegan avocado beer. OK.

  Fair warning: soapbox ahead. The Sanchez piece further noted that if contestants present him with “baked (or roasted, or sauteed) avocado, they’d better be ready for a raised eyebrow.” Hopefully Sanchez doesn’t go beyond a lifted brow. Because one of my BIG bugaboos in competition shows is when judges base an evaluation on personal preference rather than sound culinary principles. I’ll keep the  name to myself but one particular female judge is routinely guilty of this practice.

So far next week: Ree’s Caramel Brownies, easy/showy party courses, dress like a pro {your salad, that is}, awesome breakfast dish

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
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Emeril’s Italian sausage stuffed turkey breast, for Nov 16-22, 2018


Misty shows you what you’ll find in this week’s salon

  TIDBITS – Save your food / overcook your broccoli / wash your cocktails     CS MARKETPLACE SPOTLIGHT – hello, egg lovers / reader-wear   FEATURED RECIPE – Emeril’s easy, showy turkey {M – gimme, gimme gimme!}    TIP – pide party    THE WEEK – then watch out for vampires / upsized nachos / food show trove

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  Save it for another day. Your food that is.  And it will all last longer if we follow these tips to avoid the “12 Storage Mistakes That are Spoiling Your Leftovers” And even better it adds “How to Fix Them.”

  Kudos to writers who craft headlines that all but grab you by the hand and tug you into the story. Like: “Go ahead, please cook the daylights out of your broccoli.” While that may go against all your instincts, it fact this is a recipe for soup {with cheese too, may have used more 😉, and nothing wrong with also “on”} and says the prolonged cooking is the key to its “sweet, nutty, vegetable flavor.”

  Washed any cocktails lately. Appears this is a new thing but quickly finding its way across the country. The reality doesn’t quite match the term, but this basically involves adding a savory element mainly via fat. Forbes gives a number of examples and if you scroll down to the one called Pork Chops and Applesauce you’ll get some idea of the technique. Sounds rather intriguing, and the adventurous just may want to try this at home {or not}.


OK, who wants eggs?

A chorus of I do I do I do, etc? No problem with this “Rapid Egg Cooker,” No 2 best seller in Kitchen and Dining on Amazon. Looks good too!

I’m going to order one of these for myself just to see how the heck it does scrambled and omelets. That middle picture might offer a clue. It also of course makes hard cooked, soft cooked and poached.

It certainly would be a nice gift for any egg lover. But how handy would this guy be for any morning, but especially Sundays and holidays. And if you’re like this too, eggs aren’t just for breakfast any more.

Also in white and yellow. It’s rated 4 1/2 stars with hundreds of reviews. Starts at $14.99.

  Rapid Egg Cooker    Amazon’s Top 100 Best Sellers in Kitchen & Dining

  At CS Marketplace: “Especially for . . .” – “Cooks”  “Readers”  “Dog Lovers”

 Extra for Book Lovers . . . who have book lovers on their gift list. This t-shirt sort of says it all.“Reading Reading Reading / everything else” This one is my design, but if you click the Marketplace link just above and scroll down to the Book Lovers section, you can also connect to other shirts for readers/writers, and other nice items for readers including gift cards.


Emeril’s turkey breast with savory sausage stuffing

This is so perfect for anyone who doesn’t want to prep a whole turkey – easier to carve too! Plus, it’s quite a showy dish, a great centerpiece for whatever else completes the table.

Best of all, you know it’s going to be a mouthful of flavor thanks to Emeril’s lively take on ingredients. That comes into play in the stuffing, a delectable mix of Italian sausage, sourdough bread, aromatics, apple, chestnuts, goat cheese and seasonings galore.

If you click the second link below you’ll arrive on a page with the chef’s other Thanksgiving entrees. As well there’s a box of links there for his other course dishes. Bon appetit!

Recipe    Other Emeril dishes    Emeril’s cookbooks    Emeril’s merchandise


How about for your next pizza party . . . you don’t make pizza???

And instead, make pide. Or to fold in the pronunciation, instead of pea-zuh, pea-duh. One distinct difference is that it’s brushed with butter instead of tomato sauce, but otherwise many similarities.

So, this interesting dish with Turkish origins starts with a nice dough that gets patted into a long oval, and then topped with – whatever you like – but often meat, cheese, veggies, and sometime an egg too. The edges are then folded in to create a kind of edible canoe.

Can’t quite picture the process? No problem, we’ve got the demo by an Australian chef. And as well, a yahoo page of other tasty information and recipes.

Pide demo    All about pide


Please join  me in my kitchen &  parlor

♦  Well you just never know where you’re going to encounter a food tip. In the current issue of “Smithsonian,” a reader asks how garlic can manage to, let  me say, “perfume” not only your breath but as well your skin and perspiration. The answer has to do with a chemical that isn’t digested and thus passes into the bloodstream. But here’s where the tip comes in – you can neutralize garlic breath with apples. lemons, parsley, spinach or mint. For the skin – “wash with salt and lemon or a dab of toothpaste, or rub your hands across a stainless steel utensil under running water.”

  How do you like your tacos? I favor the soft, rolled kind, usually flour tortillas for beef or shrimp, corn for pork or chicken. But some folks like the crunchy kind so I have those available for get-togethers. Then, though, what about the leftovers? They can certainly be used for an occasional crunchy taco, or crumbled for regular nachos.

  Or . . . as I recently did, split in half for nice big individual nachos. These are topped with cheese {twice}, tomatoes, black olives, and serranos. By the way, those center pieces that you want to remove so they are mostly flat – those are for while-you’re-cooking snacks.

  If you haven’t already discovered this treasure trove, don’t let it take you as long as it’s taken me. Talking about the secondary PBS channel “Create,” PBSCR in the tv listings. I actually have seen a program or two on this network but just this week delved into the schedule and oh my goodness, shows on regional cuisine, ethnic preps, cooking techniques, celeb features, and more. True to its name other creative arts are represented as well. Time slots for your area might be different, but if you want to click on the link here at least you can see if there’s something you want to track down.

So far next week: Ladies of the Night pasta, skewer-mania, your patriotic bar, Sanchez on the soapbox, BJN on the soapbox

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me at 
{subj – CooksSalon} & receive an “invitation” to weekly online salons


Decadent chocolate-peanut butter bars, for Nov 9-Nov 15, 2018


Misty shows you what you’ll find in this week’s salon

  TIDBITS – do you create recipes? / good show! book too! / drink your leftovers    CS MARKETPLACE SPOTLIGHT – tv helps your gift list / for celeb chef fans    FEATURED RECIPE – chocolate, peanut butter and an unexpected ingredient {M – is it tuna ???}    TIP – weather report for your kitchen    THE WEEK – crisp French toast / Top Chef preview / humbug {no bah}

Misty’s History  ♦  Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  Are you a creative cook? Do you like designing your own dishes, start to finish. You might then find interesting this shadowing of a chef as he develops a new dish “from vision to revision.” It’s a quite detailed account that in effect takes you inside the chef’s mind.

  “Salt/Fat/Acid/Heat” If those are some of your favorite flavors you’re in luck – twice! Salt, Fat, Acid, Heat: Mastering the Elements of Good CookingIt’s a new Netflix series, featuring Samin Nosrat who, as described in the Tasting Table story, “is a joy to watch on screen as she travels to Italy, Japan, the Yucatán and more in order to share culinary traditions from around the world.”

–   And second, the series is based on Nosrat’s book of the same name, subtitled “Mastering the Elements of Good Cooking.” Btw, it was among the top picks for go-to cookbooks  gathered on Tasting Table’s facebook page.

  Well here’s a new use for your leftovers. Instead of in the trash, in your glass. As this tale tells, bartenders are finding creative ways to re-purpose this ready source of foodstuff into what one mixologist calls trash cocktails.


The lost & wanted can be found & acquired

While I’m not addicted to tv offers, there are certain items that I’ve found appealing and have in fact ordered. The problem is, often I see this stuff during “insomnia time” and don’t have quick access to pen, paper, and light.

As Seen on TvMy grocery store, and maybe yours too, has an “As Seen on TV” section and sometimes something I’ve missed is there and sometimes not. So I was quite happy to discover that good ol’ Amazon features these offers – 6,000 of them.

Don’t panic! You can narrow it down from there, e.g., 483 for Kitchen & Dining, and then you can further tame the search with such subcategories as utensils, cookware, storage items, appliances, and spice racks.

All “As Seen on TV” on Amazon    Kitchen & Dining section

At CS Marketplace: “Especially for . . .” – “Cooks”  “Readers”  “Dog Lovers”

Extra for cooks – who do you know that’s a fan of celeb chefs? Or maybe that’s you. My Kindle, “Celebrity Chef Book of Links” puts you just a click away from discovering the fascinating histories, restaurant locations, contact information, and access to blogs, newsletters and classes of the chefs we know from their tv shows, top rated eateries and best selling cookbooks, over 100 in all.  Celeb Chef Book


You, your family, your guests just might swoon 

Remember this book from our 09.21.18 salon? The one that gives you tasty answers to the title question, “What Can I Bring?” What Can I Bring?: Southern Food for Any Occasion Life Serves Upwhatever the occasion or destination. The satisfying dishes here for the most part are make-ahead, multiple-serving, and fairly easy to transport.

In addition to author, Elizabeth Heiskell’s resume includes caterer, instructor, and TODAY show contributor. Which is to say, she sure knows her stuff, and 179 reviewers agree, giving this book 4 1/2 stars.

This recipe from the book 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.

Even better it’s no-bake, and if you use my other tweak, no cook either! All so good and easy.

Recipe Page    “What Can I Bring” cookbook   Other Heiskell books 


No storms in the kitchen

You may well be doing this already. Talking about when you’re using a hand mixer to blend something like flour or powdered sugar into a batter, and the danger looms of sending a snowstorm over your counter and everything thereon.

What I like to do is gently fold in the “snow” with a spatula. It doesn’t have to be totally mixed in – that’s what the appliance is for – but rather just sort of buried in the lower depths of the bowl.

Usually this would not be necessary with a stand mixer. But if the bowl is really full, might be a worthy precaution.


Please join  me in my kitchen &  parlor

  How do you like your French toast? Personally I don’t care for what’s actually the classic prep, which calls for drowning the bread before cooking. This recipe for a crisp version from America’s Test Kitchen via AP calls for a much shorter soaking time but for me still too much. However, along with my usual dip-turn-out method, it’s the pre-step and the liquid ingredients that I found make one delish dish. See what you think.

  Thanks to Food & Wine’s online newsletter I recently saw the trailer for season 16 of “Top Chef” which debuts Dec 6, 9p ET on Bravo in Louisville KY. I like these kinds of shows where they compete and you both learn and enjoy. You can watch it too, right here, and the page also shows the 15 contestants so you can see if any are from your town.

  Browsing through the Diner’s Dictionary again and came upon this gem. “Humbug” {no bah}, referring to a taffy-like boiled sweet flavored with peppermint. It says that its eventual evolution from dessert to Scrooge’s rant “may be of similar inspiration to trifle.” There’s even more backstory covering time, place and literary reference. These kinds of finds pop up among more common entries in this chock-full compilation of “Word origins of food & drink.” I love this book.

So far next week: save the food, wash the cocktails, Emeril’s turkey take, garlic mouth fixes, pea-zuh or pea-duh??? 

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me 
{subj – CooksSalon} & receive an “invitation” to weekly online salons


Andres’ Great Big Bowl of Goodness, for Nov 2-Nov 8, 2018


Misty shows you what you’ll find in this week’s salon

  TIDBITS – tv show stars leftovers {M – told her before I’d be happy to take care of that stuff} / rim like a pro / don’t throw those water balloons, freeze ’em    CS MARKETPLACE SPOTLIGHT – give yourself celeb status / easy gifting of top cookbooks  ♦  FEATURED RECIPE – a “strike” with this kind of bowl-ing  ♦  TIP –  . . . and some “spares” ♦  THE WEEK – make-do is a woohoo / keep on truckin’ / dip for your face 

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  Have you watched ”Scraps”? Just as the name would imply, this Katie Couric-produced tv show addresses makeovers for leftovers. This season, its second, just debuted on 10.11, and on the page, with a couple of steps, you can watch episodes, or just go directly to recipes. Other food shows on this FYI network too.

  Holiday get-togethers are just around the corner, and festive beverages can be part of the fun. A site called VinePair offers a schooling on rimming the glasses with a number of good things beyond salt, and tips on how to do it. Though this is cocktail-based, why not get creative with soft drinks too.

  And I just love this party idea for chilling your beverages from Hometalk {once there, scroll to the right}. Regular ice in the bucket is replaced by ice filled balloons – so festive and no melting all over the place making everything drippy.

  One thing though, I’m wondering if once you take a bottle out if it’s hard to replace among the balloons. Maybe a second container inside? Btw, if you’re a crafty sort, this site can keep you busy every day with projects from their super-creative contributors.


“In this house I’M the celebrity chef”

Proclaim it with your morning coffee, afternoon tea, and evening cocoa, and what the "In this house I'M the celebrity chef" Long Apronheck pour in your beverage of choice at cocktail hour.

Or say it with a tee, sweat, hoodie or apron. Wear your proud statement.

Any will make clear to one and all just who rules this kitchen.

For you, or your cook-tastic spouse, friend or family member.

Just FYI, this is my own design. Mugs & shirts at Michigan company SunFrog. Apron at Zazzle.

Mugs    Shirts    Apron

At CS Marketplace: “Especially for . . .” – “Cooks”  “Book Lovers”  “Dog Lovers”

Extra for Cooks – or more specifically, those who have folks on their gift list who are cooks. For most, cookbooks are always welcome. But how to choose from the zillion available? This can help if you want to shop on Amazon. Best selling cookbooks   Best rated cookbooks


Wait till you see how much good stuff goes into one boffo bowl 

Leave it to José Andrés to take a humble bowl from the cabinet and fill it meatlessly to 5-star perfection. The picture tells most of the story.

You can see the flavor, texture, and color contrasts of carrots, scallions, corn, edamame, and bok choy, among other main ingredients. What you don’t see is the dimension altering garlic yogurt sauce and soy ginger dressing.

Btw, that beautiful egg is in neither the ingredients list nor directions. But heck what doesn’t get even better with an eggie crown???

And the recipe title is the mouthful, “Inspired by Beefsteak’s Kimchi-Wa Bowl.” If, like me you’re not a big fan of kimchi, fear not, it’s really just a garnish and as such you can – oops, forgot to add it.

Recipe    Jose Andre cookbooks  

♦  TIP  

Bowl over your family, your guests, even yourself

Because it’s not just Andrés. Bowl cuisine is an emerging trend in restaurants at all levels. And this is one we can so easily bring into our own kitchens.Clean Eating Bowls: 50 Superfood Paleo Bowl Recipes for Clean Eating, Increased Energy, and Vibrant Health

As this story picked up by ProChef SmartBrief notes, these dishes are easy to eat, encourage adventurousness, and can look quite pretty. Easy to build too, because there are no rules.

But there are suggestions to get you started. Just check out this google page.

And of course, trust Amazon to bring you books all about it, including the one shown. And many others

Food bowl cookbooks


Please join  me in my kitchen &  parlor

  So when I went to make some shredded beef for a Mexican buffet I found I didn’t have the taco seasoning that I wanted to use in the cooking water. So I substituted what I did have – a steak marinade mix. And what a pleasant surprise. Had never used this for anything before but will likely apply it in other ways too – maybe sometime even on steak {!}

  I just caught up with what’s turned out to be one of my favorite new shows on Food Network – Andrew Zimmern’s “Big Food Truck Tip,” where for six episodes he visited these mobile eateries across the country. The name derives from the fact that in each city the best of the three trucks he checks out will receive a $10,000 “tip.”

Though the truck trend is not new, it’s also not going way, but rather increasing as time goes by. Surely contributing to the popularity is that so many of them serve just such great food, usually fast, and with a come-as-you-are vibe. Episodes so far ran in Sept & Oct, and you can catch up with all of them on the Food Network site.

  Since I always make sure to have a good supply of avocados, some can get iffy. So was happy to see these 5 ways to use them up. They’re all quite interesting but the one I tried wasn’t food {or wasn’t supposed to be} – sort of a guacamole facial. It’s nice, skin feels refreshed when it goes on, soft when it comes off, and with a bit of a glow {or was that the turmeric???}. Btw, though you can store leftovers, I just spooned out what I needed and put some crackers to the rest.

So far next week: chocolate covered peanut butter bars, top-pop cookbook, baking tip, drink your leftovers

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


Recipe for the Royal Wedding Cake, for May 25-May 31, 2018

  CatChat – Misty’s preview of this week  

  Pinot celebration in Oregon {M – can you turn some into water please}

  Rick Bayless interview    Top winners in World Spirits Competition 

  America the Great Cookbook/No Kid Hungry {M – another chance to help this cause

  Tips for new/nervous cooks {M – there’s a surprising note here  More about the royals  

  Elderberry cordial {M – wine, spirits, cordial – think I’m getting tipsy just doing my preview

  Barbara’s week: Reese’s to the rescue, the burrito mission, tacos retrofitted for breakfast {M – do you think on occasion she could use just a little less spice???}

Misty’s History    Misty’s Gallery 


Newsy, schmoozy stuff for cooks 

  Attention pinot-philes. It’s almost that time again, for the International Pinot Noir Celebration, U.S., in Willamette Valley. In addition to vineyard visits and seminars, this “mecca for lovers of Pinot noir and northwest cuisine {will feature} world-renowned winemakers, northwest chefs, esteemed media, epicures, and wine lovers” will pour on the fun at Linfield College McMinnville, Oregon, July 27-29. IPNC

  Thank you “Daily Beast” for this unique and personal glimpse of Rick Bayless, his inpiration, his tequila/mezcal take, his favorite things, and more. If you’ve ever had the pleasure of dining at one of his restaurants, you know this is Mexican food at its finest. Interview   Bayless cookbooks

  Want to have some award winners at your cocktail party? No, not the people. Talking here about the spirits. The results have now been announced in all categories in the 2018 San Francisco World Spirits Competition. This stuff must be good to have risen to the top of almost 2500 entries. Award-winning spirits

CS Marketplace Spotlight

Held over! – Tap into the favorite recipes of 100 food pros

America The Great Cookbook: The food we make for the people we love from 100 of our finest chefs and food heroesThis is a quite a find. “America the Great Cookbook/the food we make for the people we love from 100 of our finest chefs and food heros.”

The recipes come “from our top chefs, artisan producers, and fascinating food heroes.” And since they’re from all across the country, we’re also treated to any number of regional specialties.

And this warms the heart. The cookbook also supports “Share Our Strength’s incredible No Kid Hungry initiative {that} connect kids with at least 200,000 meals.”

“America the Great Cookbook”    No Kid Hungry    CS Marketplace

Featured Recipe

Do dessert like the royals  

Leave it to Food & Wine magazine to bring us the recipe – and a bit of backstory – for the “sponge cake with elderflower and lemon and cream cheese frosting” served at the wedding of Prince Harry and Meghan Markle. Ummm, may want to cut down the quantities somewhat.

If you can’t find the exact brand of elderberry cordial and for that matter any brand you can, not too surprisingly, find several on Amazon. In checking on this libation I found several references to how pleasant it is just on its own {and duh guess that is the original purpose}.Image may contain: 1 person, indoor

The image here is from the Royal Family’s facebook page {yes, they have one!}. From the comments posted and given that the context was the wedding, it would seem this is indeed the trio of royal cakes. Aha, Forbes just showed this as the genuine article {thanks}.

That cake description above is from another article in the F&W newsletter, an interesting peek at some other royal food facts including some preferences of the newly titled Duke and Duchess of Sussex. It’s linked below.

Royal Wedding Cake Recipe    Royal food

Elderberry Wine on Amazon    Food & Wine magazine


Nervous cook? Our tip this week comes from the Food52 online newsletter and it fits right in with this: I was watching “Barefoot Contessa” Ina Garten’s show, and after asking her guest, an accomplished chef, about a step she was about to take, added something like, I always think I might be doing something wrong.

As I regard her as an accomplished chef herself I found this at first surprising, and then oddly reassuring. Guessing any cook, pro or no, who stretches the culinary boundaries, tries this preparation and that, adds tweaks and refinements, will likely feel trepidation on a regular basis. And, good for you who do! Meanwhile here’s Food52’s advice for the new or nervous. Calm cookin’   Ina’s cookbooks

A Peek at My Week

  Dieting? Look away, nothing to see here. For everybody else – I wanted a sweet finish for Sunday brunch but no help from the fridge or freezer. Hello pantry and that bag of little Reese’s peanut butter cups, and at the same time into my head came MFK Fisher’s admonition to never have chocolate without bread {hmmm, didn’t say peanut butter couldn’t join in}.

So, halved them, lined them up on French bread slices and into the toaster oven on Warm for just a few minutes. Do I even need to tell you? Btw, for a little crisper version can lightly toast the bread first.

  Well some dear friends and I tried Food & Wine magazine’s selection for best burrito in town, at a Korean/Mexican restaurant. And while it’s probably not my top fave locally it was pretty good – but here’s what made it interesting. Whichever meat you chose, beef/chicken/pork, it had been prepared bulgogi style, thinly sliced and marinated in soy, garlic, sesame, green onion and sometimes other Asian flavors. Some fusions can get quite crazy but this one worked and may inspire some experiments in my own kitchen – and maybe yours?

  Love tacos, but after using leftovers once in their original form, wanted to do something with the rest that would be a bit un-taco-y. Ha! Fried up a lot of onion, seasoned with garlic salt and pepper, chopped up the tacos and added to the pan, tossed till hot then slid onto a plate, dotted with hot sauce and covered with pepperjack cheese and nuked till all melty. Meanwhile fried some eggs, plopped on top, and ringed with avocado slices. Oh yeah good!

♦  Posted “A Higher Loyalty” on Nice Life Books – Thursdays

♦  Posted Yorkie Shirts  Hats  Mugs on DoggieShirtz – Thursdays

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