Thin Mint/Banana Cream Pie {+caramel}, March 22-28, 2019

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

  TIDBITS 

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.

  CS MARKETPLACE SPOTLIGHT  ♦ 

“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, more.

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

  FEATURED RECIPE  

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

  A PEEK AT MY WEEK  

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 bjnosek@gmail.com

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 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 Chip Cookie Pie {oh my}, Feb 22-28 & March 1-7, 2019

This is a 2-week Salon in view of the delayed post while security was updated

Due to offer deadline, the 03/08 Marketplace is here, kitchen art on 03/08

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat  

Misty previews what you’ll find below in this week’s salon

  TIDBITS – XO sauce decoded / Laissez les bons temps rouler! / ube decoded    CS MARKETPLACE SPOTLIGHT – {art for cooks now next week} this week – cooking for kids    FEATURED RECIPE – make this . . . now!    TIP – kiwi hacked    THE WEEK – cheesy t.c. / the sugar cookie sheet pan experience / yabbies??? {M – OK, yeah, this would be OK in my supper dish}

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Ancient Chinese secret? Probably not since these days it’s all on google. The subject is XO sauce, found roundly on Asian restaurant menus, but now interestingly appearing in offerings in other ethnic realms. Some of the whys can be found in this getflavor.com story. But if it’s the recipe you crave, back to google for those resources.NOWFE

  Folks who have been to New Orleans probably agree it’s always a fun place to visit. But  April 3-7 the good times go into overdrive with “Come to Your Senses,” the 27th anniversary of The New Orleans Wine & Food Experience, a chance to sample the bounty, and maybe pick up a tip or secret in the process, from the city’s top chefs and restaurants. And to pair it all with selections from over 1,000 wines from around the world. Tastings, seminars, dinners and more.

  Every now and then you come upon something so fun and different you just want to share it. In this case it’s “ube” – whaaaaaat? – an almost startlingly purple yam, native to the Philippines {and maybe elsewhere?}. This “Taste” article fills in some more blanks, including its classic use as an ingredient in ice cream, bread filling, cakes, and the star of the show – yam jam.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Great offer for kids – but hurry

We sure know that from the young people’s competitions on Food Network. You watch that and think, yikes talent is sure not limited by age.

Your children may not aspire to tv kitchens, but for any that do show an interest in cooking, this stuff is for them. It’s a confidence builder comes with a whole lot of fun.

From America’s Test Kitchens, it outfits them with the cookbook and apron shown. “Using kid-tested and approved recipes . . . just right for cooks of all skill levels,” it features photos, tips, and techniques for recipes covering breakfast, snacks, beverages, dinners and desserts.

Through this March 6, the two-piece “Young Chef Bundle” is available at a discount. If you would prefer just the book, that’s available from Amazon, and also at least for now, offered at a discount.

The bundle from ATK    Just the book, from Amazon

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

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

One of the best desserts I’ve ever made 

This is the kind of confection you should probably cut into small slices, but chances are that ain’t happening. This Chocolate Chip Cookie Pie is just soooooooo good.

It comes from a cookbook by David Venable known to many from his QVC show, “In the Kitchen with David.” The title is short but every word warms your heart, “Comfort Food Shortcuts,” specializing in satisfying dishes that marry your cooking talents to grocery store convenience, showing us the latter in his recipes.

True to the title promise, lots of dips, soups, saucy preps, noodles, casseroles, rich desserts. On my personal do list: bananas foster pancakes, pepperoni stuffed cheesy breadsticks, chocolate stuffed bread {with store-bought bread!}, peach enchiladas, and the intriguing comeback sauce {in an upcoming Salon}.

Meanwhile, with its crackly crust and soft melty interior, could anything possibly make our featured pie any better? Hmmmm, maybe cozying up to a nice scoop of French vanilla ice cream.

Recipe page    “Comfort Food Shortcuts” cookbook  

♦  TIP  

Kiwi in 3-2-1

Passing this along because if you have the right implement and this works, would be a pretty neat trick. The right implement being uncoated wire beaters on your hand mixer.

Mine are thickly coated so I couldn’t try this. You can see the full details via the link which takes you to the Cooking Light story, but it has to do with pressing the beater into each half kiwi and then twisting to pop out four even quarters from the skin.

If anyone tries this, appreciate it if you let me {and then the rest of us} know how it works. Please see the Let’s Chat page for guidelines on sending stuff along.

Kiwi trick

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Well on the way out of the supermarket, a book called “Hot & Cheesy” seemed to jump right into my hand from a bargain book bin. Despite the title, nothing salacious about it but in a sense it is rather sinful. This stuff can’t be good for you but it sure does sound good. You’ll see next week because there’s exactly where our Featured Recipe is coming from.

  So now have made the sheet pan sugar cookies twice, {recipe link in the Jan 18 Salon}, and enjoyed them both times but couldn’t resist some tweaks. One was cutting down the white sugar from 1 cup to 3/4 of a cup and they’re still sweet enough. Also put them in a larger pan, 10×15. Now if you prefer the blondie-like texture mentioned in their recipe notes, by all means stay with the 9×13.

–  The other tweak – pressing chocolate chips into the cookies the moment they’re removed from the oven. You could mix them into the dough, but believe them when they say this is a sticky {and I’d add, stiff} dough.

  Well, you just never know where you might pick up a bit of food-related information. And in this case, a most unlikely source – “The Origin Story” by David Christian, a chronology from the Big Bang to projections for the future. So the author is picturing our long ago ancestors sitting around a fire “finishing a meal of mussels, freshly caught fish, yabbies, and wallaby steak.” Yabbies? Discovered it’s a crustacean most notably in Australia that looks like a lobster but is actually related to crayfish. More on google.

So far next week: butter basted ribeyes, hot & cheesy dish, cooking for kids, best bacon, Irish Guinness stew, cheese storage, honoring Bourdain

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

Any transactions are solely between the direct buyer and direct seller

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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St Pat’s Day special, Feb 15-21, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

Help yourself to a bounty of resources!

  CatChat  

Misty previews what you’ll find below in this week’s salon

  TIDBITS – speed shopping / wine time / cake for one    CS MARKETPLACE SPOTLIGHT – A-1 resource    FEATURED RECIPE – Irish potato cakes and more for St Pat’s    TIP – it’s in the book    THE WEEK – rye, rye again / flavy gravy / burger desperation

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Here’s some welcome help for any cook. Are you like this too? Some parts of grocery shopping can be fun or at least interesting. But most days I think most of us would like toVin65 Template Wine Regions be able to do just what this headline says in a story on the MyRecipes site: “How to Get In and Out of the Grocery Store Faster.”

  You may not find yourself casually traveling through Pahrump NV. But given the better chance that you might visit Las Vegas, a short drive away is the newly expanded and remodeled Pahrump Winery. And yes, the vineyard is right there, which means if you hit it right you can also take part in a grape stomp – and any time you can learn a lot about wine, from seeding to sipping. Details of products, tours, events, and restaurant at the site for this multi-award winning winery.

  For some reason a dorm fave seems to be popping up a lot these days, and not just for kids anymore either. It’s the mug cake, ready in 5, just mix and nuke. The default is chocolate of course, but this google page shows a number of preps and variations.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

I know I’ve mentioned this book before, but was just browsing through it again and so love this read. Open to just about any page and you may well come upon something fascinating.

The Diner's Dictionary: Word Origins of Food and DrinkOf course it’s also a fast resource for an individual ingredient, a single food item, or an entire dish. Alphabetical, thank you. What fun!

And whether you’re in those pages for a casual stroll or a specific search, you may find in some cases not only the definition, but as well characteristics, uses, and origins, plus related geography, history, literature, law, commerce, and notable people.

Here are the cover blurbs: “Be warned – this is a dangerously fascinating book,” “stuffed with delightful morsels in a digestible form,” “a quirky irresistible volume.” Hardcover, 4 1/2 stars on Amazon.

Diner’s Dictionary 

CS Marketplace

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

What could be more Irish??? 

The recipe comes from the Irish Central newsletter, and the main ingredient is potato. That sure seems to add up to the perfect brunch dish or dinner side for St. Patrick’s Day. Even better, it comes to your kitchen with few ingredients, easy technique.

Fadge (Irish Potato Cakes). Image: Getty.

Btw, you can make a healthy version of these potato cakes with olive oil or a tasty version with bacon fat. I know where my vote would go.

This prep appears on a page with several other Irish recipes, including one for traditional Irish Brown Bread. In fact you could probably plan your entire St. Pat’s dinner right here, entree, side dishes, bread and dessert.

Recipe for Fadge {Irish Potato Cakes} – scroll on page

♦  TIP  

How to’s too!

In addition to everything listed above in Marketplace, the comprehensive Diner’s Dictionary occasionally yields suggestions for uses and preps as well. You could pretty much make stuff from like Bubble & Squeak to Bubble Tea just from the descriptions here.

As another example, under Miso, after the definition there’s this: “as a dressing for salads, as a flavouring for pickles, and in marinades . . . {or} more adventurous options, such as miso-glazed baby back ribs. A bit of a surprise appears under Gravy, in the form of quite detailed instructions for oysters in something we may not now think of as gravy, a wine/broth mixture enhanced with ground almonds and seasonings, maybe even egg yolk and cheese, drawn from a 14th century cookbook.

{Btw, if you want those details just email me, here {bjnosek@gmail.com}

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  You may recall the rye croutons from the last week’s Salon? At that time mentioned them as a tasty addition to soups and salads. Just discovered another great use – atop sauerkraut! Although I served this as a side dish, since that the kraut already had joined bacon, onion, garlic and tomato, this also works as an entree. A bit of sour cream won’t hurt either.

  Do you ever make your own Italian beef? Most recently I used paper thin slices of eye of round, but have also been known to let the deli take care of this part. For broth – beef bouillon, lots of fresh garlic, basil, oregano, pepper, and a bit of gardinere {with more to go on top of the sandwiches}. But here’s what I want to pass along – if you have leftover broth, yay, add a bit of thickening for a super flavorful gravy.

  Had such a taste for a hamburger but – bummer – no ground beef in the freezer. And not the kind of day that encouraged a trek to the store. So . . . . . made a burgerless burger. Melted cheddar on a bun, piled on lettuce, tomato, pickle, onion, and topped all with a mix of mayo, mustard, ketchup and French dressing. Sides of fries and bell pepper salad and, really, barely missed the meat. In fact a pretty darn good veggie plate.

So far next week: New Orleans Wine & Food Experience, kitchen art, chocolate chip cookie pie

Any transactions are solely between the direct buyer and direct seller

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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Mystery Writer’s Tasty Supper Dip, Jan 11-17, 2019

  CatChat  

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

  TIDBITS – salt baking perks / drink your apple pie / foodfest    CS MARKETPLACE SPOTLIGHT – party easy    FEATURED RECIPE – mysterious supper dip    TIP – garlic easy    THE WEEK – Nasty reading / squash easy / Mex salad lost & found

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Have you tried this technique? The boffo publication Saveur reveals the benefits of salt baking and how to do it. Prepping food this way, they say, allows the food to cook in its own juices, produces a moist result, and enhances flavor, and without making anything too salty. You’ll see how to use this method and also recipes for applying it to fish, Cornish game hens, and shrimp.

  Drink your dessert. What a tasty idea for a morning starter, a midday pick-you-up, a sippable dessert, or with a spirited addition, an after dinner libation. The apple pie smoothie features the flavor profile of the title pie along with banana for added richness and Greek yogurt for a silky texture. Btw, I did not use all the spices, so if you follow the full recipe will likely see more speckles.

  Fort Lauderdale in Feb? Then you could be in for “a weekend of CRAVE-able Bites.” Part of a series in the city, this CRAVE will offer a chance to dine and learn with such notables as Alex Guarnaschelli, Geoffrey Zakarian, Jeff Mauro, Valerie Bertinelli and lots of others.

  CS MARKETPLACE SPOTLIGHT   

The holidays may be over, but the parties don’t have to be

They can  go right on, year around. Or at least . . . after a suitable recovery period!

What brought that happy thought to mind was an item in a pro culinary newsletter that took note of restaurants across the land catering to an ongoing, and maybe increasing, penchant for ordering an array of appetizers in place of dinner.

Let’s borrow from good! Thinking how appetizers can often be totally prepared in advance, or just given a quick kiss by the oven, and how you may not even need flatwear, and that with variety there’s likely something for everyone – that this adds up to an easy time, a party just waiting to happen.

I’ve included a link for something which you may have seen previously in the salons, the Six Sisters books, treasure troves of party goodies and guides. And you’ll also find fun appetizers in Tiffani Thiessen’s book {see pic}, featured in our Dec 7 salon

Google, appetizer sites    Amazon, appetizer books    Six Sisters cookbooks

Thiessen book    CS Marketplace

  FEATURED RECIPE  

As promised, out of the Mystery Writers Cookbook 

So many to choose from, but we finally settled on “Charlaine’s Very Unsophisticated Supper Dip” by Charlaine Harris. Don’t be frightened by the long list of ingredients because it goes together in a flash and results in a grand mix of flavors.

The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die ForAs for some of the other contributors, Sarah Paretsky pays homage to V.I.’s mom with Chicken Gabriella, Sheila Connolly gives us an Apple Goodie, James Patterson checks in with Grandma’s Killer Chocolate Cake, Rhys Bowen offers up scones and a reminder that there are recipes in all her books, Peter James shares his fave martini, and to wash it all down, Lee Child schools us on the best way to make and serve coffee.

You can find more about the book in our Dec 14 salon. So much good stuff, purloined from the books or just authors’ favorites, and each starts with the dish’s backstory, 4 1/2 stars on Amazon.

 “The Mystery Writers Cookbook”    Recipe Page  

  TIP  

Garlic the way you need it, easily

Prepping garlic can be so easy thanks to the late Mr. Food. Here’s what he showed me: put the clove on a work surface {if very large, cut in half, cut sides down}, then take a regular flatware fork and start pressing down all around the edges, gradually making your way to the center.

No sticking to everything, and so easy to go coarse, medium, fine – or add a little salt and turn it into a paste. No muss, no fuss, no cuss. You can use this method for the butternut squash sauce in the next section.

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Reading and very much enjoying Anthony Bourdain’s 2006 book, The Nasty Bits. If you can get past the first two page, where you may think this really is all about what the title indicates {it isn’t}, you’ll be treated to Bourdain thumbsing up and down on such topics as fast food, celebrity chefs, Las Vegas restaurants, crime, regional cooking, New York, New Orleans, tv cooking shows, Christmas, and on and on.

  The item on butternut squash in our Dec 14 salon got me thinking of one of my favorite childhood dishes, squash stuffed with seasoned ground beef pattie, usually served with baked apples. Mom would usually make this with halved acorn squash, and how she managed to factor the size of the squash, the amount of meat, the baking temp and time so that it all came out of the oven perfectly remains a mystery {maybe the above writers could help!}.

  So instead I bake the squash separately and fill it with ground beef crumbled and browned with onions, garlic and a bit of taco sauce. Comfort food, especially with a nice ladle of cheese sauce and a sprinkle of cilantro.

  Bummer and recovery. So a nearby restaurant served a salad I absolutely loved, almost outshining the neighborhood-sized enchilada next to it. And now – poof! – off the menu. OK, let’s try this at home. Lettuce, tomato, avocado, green onion, pickled jalapeno, a dressing of mayo, ranch, sriracha, chili powder, garlic salt, all topped with a crumble of corn chips. Ha! Preeeety darn close. Next time, Doritos!

BJN’s Eclectic Offerings

{new, and still doesn’t quite have all its ingredients}

So far next week: Tasty toasts, another Mex salad, sheet pans strike again, ham bonanza, food for dogs

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

 

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

  CatChat  

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

  TIDBITS 

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.

  CS MARKETPLACE SPOTLIGHT   

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

  FEATURED RECIPE  

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 

  TIP  

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.

  A PEEK AT MY WEEK  

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
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Double Layer Cheesecake Bars, for Oct 26-Nov 1, 2018

  CatChat  

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

  TIDBITS – new nutrition site / best chicken preps {MI’ll take one of each  please/ storage tips for leftovers    CS MARKETPLACE SPOTLIGHT – chocolate on your shirt / funny doggies on your shirt    FEATURED RECIPE – delectable layers of vanilla & chocolate cheesecake on yellow cake    TIP – besta pasta    THE WEEK – a totally soup-ed up week including an oh-oh video {Mthe words are no worse than I say with my eyes}

Misty’s History  ♦  Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Healthy help. The Center for Nutrition Studies has a new website with new features and recipes too. It focuses on a plant-based life but looks to me like it could be equally  helpful for anyone who just wants some perspective for the veggie side of their palate.

  Chicken! Such a tasty blank canvas, so many ways to prep. How to choose? This might help. Food 52 tops its current newsletter with their “10 Most Popular Chicken Recipes Of All Time.”

  Meanwhile, “Well Done”  helps us minimize waste with some smart tips on avoiding mistakes when storing leftovers.

  CS MARKETPLACE SPOTLIGHT   

Chocolate on your shirt . . . in a good way

I sort of love the new commercials for Reese’s peanut butter cups with the tag line “Not sorry.” It captures the pleasure/guilt dichotomy of chocolate – and then in just two words blasts away the latter.

So if you’re a chocoholic, don’t hide it. Shout it.

Or let my shirt do it for you, with not only the bold words, but also chocolates right inside the letters. Other colors, many sizes.

“CHOCOLATE/CHOCOLATE/CHOCOLATE – everything else” Priorities, my friends.

Crafted by Michigan company SunFrog

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

Extra for Dog Lovers – if that’s you, you might want to add another kind of shirt too. This roundup features dog centric tees with funny sayings. Funny dog shirts for humans

  FEATURED RECIPE  

Cheesecake AND chocolate – BOTH!

OK, you’ve been warned: “Taste of Home” can make you buy more notebooks, cabinets or bytes . It’s one of the few sources, whether the hard copy mag or the online newsletter, where I want to make just about everything they show and tell, and accordingly my recipe files runneth over.

And this look-out-teeth dessert is no exception – Double Layer Cheesecake Bars. As the descrip says, “Can’t choose between chocolate or vanilla cheesecake? Have both when you make this bar recipe with two distinct layers.”

Something interesting in this recipe is the addition of a dry ingredient to a creamy layer. I had not see anything like this until recently and now twice – here and also the chocolate peanut butter bars mentioned in last week’s salon and coming Nov 9 as our Featured Recipe. One note – I used Butter Cake for the base.

Recipe    Taste of Home    Taste of Home cookbooks  

  TIP  

Pasta, we gotcha

So an old yellowed clipping – maybe from the Tribune in my Chicago days? – excavated from my food file, yields some quite helpful tips about the noodle.

How much to cook? So for 4 oz: for small pasta, about 1 c uncooked, 2 1/2 c cooked, 2-3 servings . . . for med size pasta, 3 c uncooked, 3 c cooked, 3 servings {this seems odd, but so it says} . . . for long pasta, 1″ in diameter, 2 c cooked, 2 servings {may want to re-calculate servings to personal appetite}.

Cooking: for 4-8 oz pasta, 3 quarts water, 1 t oil, 1/4 t salt, bring water to full rolling boil before adding noodles, add a little at a time so the water keeps boiling, simmer uncovered until done.

Done? Bite into it – the outside should be tender with a little firmness on the inside, in other words, al dente. Drain, rinsing only if destined for a cold dish. If you need to keep it hot, place the strainer of drained pasta over a pan of boiling water.

We don’t-waste-food-ers like this: Any leftover noodles can be frozen. Reheat for 1 min in boiling water. {Pasta image by Stilfehler}

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Oh-Oh! There’s a video in the article cited below that I actually watched after reading the story. But I’m mentioning it first because it could be offensive to some folks. It’s a compilation of food videos that ranked on social media, and with one exception they’re pretty good. The oh-oh comes in with the narrator who uses, ummm, quite colorful language, but on the plus side he’s also rather funny.

  Are you like this too? I prefer some foods in fairly pure form – e.g., guacamole, deviled eggs, hummus – while others I think benefit from some added pizzazz. We already talked about this for salads and oatmeal. Now I found this gussy article from “Bon Appett” about soup toppers. Soup toppers! What a good and versatile idea. Here’s my take, starting with pasta in a creamy chicken broth.

  A couple of things I discovered about using soup toppers. First you want either feather light toppings or dense soup so that your pretty display doesn’t sink to the bottom. Also, heat any that you can so as little of the stuff as possible cools off the soup too much – for the one I did that you see here, I heated the shrimp and the olives and the peanuts in a skillet over low heat – I also had let the avocado, green onion, and cilantro sit out for a while at room temp.

So far next week: rim glasses like a pro, festive chill for bottles, scraps on tv, celeb bowl, bowl tips

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

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Savory Sweet Potato Bake, for Oct 19 – Oct 25, 2018

  CatChat  

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

  TIDBITS – ice cream for breakfast? how many ways? {M – make mine vanilla} / potato chips too? / bagels aflame    CS MARKETPLACE SPOTLIGHT – decking the halls / holiday perusing    FEATURED RECIPE – sweet potato casserole, two ways    TIP – do a Sprat, but save the fat    THE WEEK – sweet potato casserole, 3.0 / decadence tc / a celeb chef and I invite you to have some “debris”

{Mdear feline friends, please check out the two new photos mom put in my Gallery}

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Well Food & Wine has done it again, dangled a headline before us that just hoovers us into the story. It was in their online newsletter that they offered “19 Ways to Eat Ice Cream for Breakfast,” where you’ll find morning versions of sundaes & splits, cookies & cakes, tacos, and melted ice cream hot chocolate.

  And how about this for breakfast . . . potato chips??? I just loved the sassy tone in this Extra Crispy story that steamrollers over guilt and drags the bag out of the pantry, and its contents into eggs, one way or another.

  Food 52 is not slouch either when it comes to irresistible headlines. And again, it was well worth it. Enjoy the tale and recipe that follow “I Tried Chrissy Teigen’s Everything Bagel Casserole & Nearly Set My Kitchen on Fire,” the recipe from Teigen’s new “Cravings: Hungry for More” cookbook.

  CS MARKETPLACE SPOTLIGHT   

Bring Christmas right to the dining table

So much fun to decorate for the holidays, especially when such pretty stuff can be just a few clicks away in Amazon’s vast array. Santa Claus Hat Christmas Chair Covers, Miniko(TM) Santa Claus Party Gift Dinner Dinning Christmas Table Decorations Tableware Set Pack 4

Our main link below takes you to the page for tablecloths, table runners, place mats, ways to make it all so festive.

ITART 9 Pack Wine Bottle String Lights Cork LED Battery Powered Lights 15 Leds 2.5ft Multicolor Micro Small Silver Wire Shaped Fairy Light Crafts Table Centerpieces Wedding Parties Christmas DecorYou can also search on the page for other Christmassy touches such as Centerpieces, Lighting, and more.

Holiday table decor

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

Extra for Book Lovers – the “book store” at Amazon offers such a treasury of holiday reading, from coloring books, to novels, to cookbooks, to decorating guides. Browse them all for you, or “who. ”

  FEATURED RECIPE  

For Thanksgiving, or Christmas, or . . . right now!

This sweet potato casserole is one of my most crowd-pleasing recipes. The original is by a favorite chef, Nick Stellino, and the only major difference between my version and that one is that his is a souffle and mine isn’t, and then there are some minor variations in seasoning amounts.

My non-egg version is denser and needs to bake only until heated through. Those who favor a lighter touch will want to stay with the original.

Either way, an unexpected ingredient combo makes this a winning companion for ham, chicken, turkey – I even like it with a nice pork roast or even Mexican food. Here are links for both . . .

My version on our Recipe Page    Nick Stellino’s original    Stellino’s cookbooks

  

  TIP  

If you’re like Jack Sprat . . .

 . . . and can eat no fat, or at least just plain don’t want to, then like me you trim, trim, trim, whether you’re cooking beef {see leftovers tip in My Week below}, chicken, pork, ham, whatever. But since I also don’t like waste, I use what I cut off, whether from the precooked or cooked meat.

And unless you’re a surgeon, the trimmings usually include some lean meat too, so all of that and any bones go into a pot of water along with carrots, onion, celery, garlic and a bit of bouillon powder. I cook till flavorful, letting some of the water cook off if necessary.

Let cool, then chill in the fridge till the fat rises to the top as a solid and can be scraped off and discarded. Then strain and use as is, or make gravy by thickening it with flour or cornstarch, or with the pureed cooking vegetables.

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  An addendum to our Featured Recipe this week. I like dried thyme well enough, but for me it doesn’t take much to be too much, so my prep cuts the original measure to just a sort of healthy pinch. In case you don’t like thyme at all, one time I did substitute nutmeg and that worked out quite well. I do have to say though the thyme does add an interesting and not altogether unwelcome earthy dimension.

  So made the chocolate-topped peanut butter bars from the What Can I Bring cookbook featured in our Sept 21 salon. It made a lot and accordingly had a lot of taste testers. Kudos all around for this easy dessert, so right now planning to make it our Featured Recipe for the Nov 9 salon, right in time for the holiday tables. No-bake too!

  Have leftover cooked beef? One of the ways I’ve used it up ever since I had super chef Carlos Guia’s original at Commander’s Palace some time back – is as “debris,” and I swear it tastes way, way better than it sounds. In my version I shred the beef and heat it in beef broth or stock to which I’ve added garlic powder and pepper along with butter-sauteed onions. And then top each serving with a poached egg or two. Did just that this week, and along with some sourdough toast, an mmm-mmm brunch.

So far next week: best chicken recipes, avoiding chicken cooking mistakes, double layer cheesecake bars, pasta tips 

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

 

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Eggs Rockefeller, for Sept 28-Oct 4, 2018

    CatChat  

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

  TIDBITS –  Octoberfests everywhere /  16 classics for beginners {and us?} / save your herbs    CS MARKETPLACE SPOTLIGHT – Save, save, save / wow of a book     FEATURED RECIPE – Eggs Rockefeller {M – baaaaacon}, other poachie preps, eggy cookbooks    TIP  – how to make those poachies for a crowd     THE WEEK – cereal upgrade / save the pizza / posset ahead

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Some are this very weekend! What? OctoberFests, all over the country. They often sell fresh from the farm produce and products, hand out recipes, stage demos, and generally just offer a wagonload of fun. Find them in, e.g., Tulsa, Denver, Nashville, Providence, Milwaukee, New Ulm MN, and more. Check out the rundown here in the TravelPulse newsletter.

  Even the most experienced cook won’t necessarily excel at all the basics. So although this story in the Food & Wine online newsletter is titled “16 French Recipes Every Beginner Cook Should Master,” lots of us can benefit from these preps – among them, beef burgundy, roast chicken with herb jus, raspberry clafoutis, {Jacques Pepin’s} cheese toasts, crepes with creamy caramel {or skip the crepe part!}.

  UNE’s Food and Nutrition newsletter spotlights the unfortunate belief that “More than many other kitchen ingredients, herbs seem to become food waste.” The report, which covers both fresh and dried herbs, provides guidance on storage that extends their life.

  CS MARKETPLACE SPOTLIGHT   

Did you know about these warehouse deals at Amazon?

And while the deals are available in many categories, our special interest is what can go Electric Kettle Water Heater with SpeedBoil Tech, Glass Tea, Coffee Pot 1.8 Liter Cordless with LED Light, Borosilicate Glass BPA-Free with Auto Shut-Off and Boil-Dry Protectionright into the kitchen. Once there on the page, specific categories can be selected – kitchen & dining, event & party supplies, storage & NutriBullet NBR-1201 12-Piece High-Speed Blender/Mixer System, Grayorganization, lots more.

If you click furniture in the left hand column, you can then go the next step to furniture for kitchen and dining. Other search refinements are available too: rating, brand, color, price.

Rubbermaid Brilliance Food Storage Container, 14-Piece Set 1977447Examples shown: Electric Kettle Water Heater, Nutri Bullet 12-Piece, Rubbermaid Brilliance 14-Piece Food Storage Container Set.

All are Amazon best sellers and Rubbermaid’s Brilliance line recently received top billing in a food newsletter’s report on storage containers.

Home & Kitchen Warehouse Deals    All Warehouse Deals

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

Extra for Book Lovers – Don’t let being pro or con the co-author keep you from this mercilessly gripping political thriller. It pulls you in early on, ensnares you with taunting mini-revelations, and will not let you go. The book understandably gives you an inside look and in the process smacks down both sides of the aisle and the media too. By James Patterson and Bill Clinton: “The President is Missing”

  FEATURED RECIPE  

Make those “poachies” {see below} sing!

I pretty much always have a taste for eggs anyway, but thanks to this week’s Tip the current craving is for preps calling for poached. So what better source than the Egg Board for some tasty recipe ideas.

And they sure didn’t disappoint. The one we’ve featured here is a take on oysters Rockefeller and that means a rich mix of bacon, spinach, heavy cream, parm, a touch of spirits if you wish and more, right down to the bread crumb topping.And you sure don’t have to stop there. Others shown pair the eggs with different kinds of hash, some Benedicts, mushrooms or asparagus, and a shakshuka {our own version, coming soon as our Featured Recipe}.

Note: excuse me but that fork needs to be a spoon – don’t want to miss a single goodie!

Eggs Rockefeller    Their other recipes using poached eggs

  TIP  

Want a bunch of poached eggs all at once?

The Mad Genius strikes again! {thanks to Food & Wine, via Well Done}. This time showing us how to make a dozen poached eggs all at the same time. And they did look darn good in his demo, which involves a muffin tin.

And they also looked like they held together, probably because of being confined in a small space. When I make poached as usual in a pan, always add a good splash of vinegar.

So, the next time I need 12 at once I’ll give this a try, or hmmmm . . . guess I could just use a few of the cups. If so, you will know.

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

♦  Thanks to my dearheart step-daughter for this one. Even though you know it’s good for you {well, depending on your selection}, do you find dry cereal can be a bit boring. Of course you can do some add-ins as we talked about with oatmeal, or use heavy whipping cream as previously noted for a rare treat. But here’s a way that’s likely already in your pantry. Mix two kinds, or three . . . or more! A different delight in every bite.

  Have you ever been stuck with a dinner-ruining pizza? Heading for the trash pizza? Wait!!! Make yourself a pb&j {bummer if you already mixed a ‘tini}. Enjoy. Then pull the toppings off the pizza, mix with a good marinara, add seasonings of choice, and use as pasta sauce {a little extra cheese can’t hurt!}. The crust? Top the slices with with garlic butter and parm and toast until crispy. No waste!

  Stay tuned! Think I have a boffo posset recipe in the works. Needs one more test, hopefully not more, and then should be able to post soon. Probably have to call it posset plus.

So far next week: IQ foods, date caramel, dense chocolate cake, shopping for old time kitchen finds 

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

 

 

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Big Bad Breakfast Egg Bake, for Sept 14-20, 2018

  CatChat  

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

  TIDBITS –  cheese in your pancakes? {M – rather have it on my napkin} / tomatillo genealogy / animals win {M – yay}   ♦  CS MARKETPLACE SPOTLIGHT– cook anything! / 8 reads  ♦  FEATURED RECIPE – Big Bad Breakfast {M – bacon!♦  TIP –  whisk it!  ♦  THE WEEK – boffo bubbly / curry cookie what??? / fishin’

Misty’s History    Misty’s Gallery

  TIDBITS  

Newsy, schmoozy stuff for cooks 

  Hey cheeseheads, here’s a prep you may not have encountered. Thank an Extra Crispy article for educating us about sirniki, Russian cheese pancakes that can be sweet or savory. One frightening line, though undated: they were one of a few hundred recipes officially approved by the state. Eh? This google page is full of recipe sources.

  If you have one of the originals, throw it out. Wow, just came across a page I’d kept from Food Network magazine last year that says the discovery in Patagonia of 52-million-year-old tomatillos means that it and its cousins, including peppers, potatoes, and tomatoes – might have coexisted with the dinosaurs.

  OK, futher evidence I’m going through the “treasure trove” again. This survey {note on a scrap of paper – no source – nice job bjn} is actually from a year and half ago, but we’d like to think it’s only gotten better. It says . . . 83% of Millennials say they consider animal welfare when making food choices.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Would you like to know “how to cook basically anything”?

That’s the promise of the “Tasty Ultimate” cookbook, produced by Buzzfeed’s Tasty site. You can expect to find even more of what’s on the site, “more ‘Versus’ (head-to-head recipe Tasty Ultimate: How to Cook Basically Anything (An Official Tasty Cookbook)competitions), more 101s (all-purpose kitchen tips and tricks), and more culinary bragging rights.”

Whether pro or am, these 150 preps take you to the confident side of ingredients, entrees and sides, ethnic and vegetarian dishes, desserts, and the relevant techniques.

Coming Oct 9. Hardcover now at an almost 50% pre-order discount and Prime eligible, Kindle too.

“Tasty Ultimate”

At CS Marketplace: “Especially for Cooks,” “Especially For Book Lovers” & “Especially for Dog Lovers”

Extra for Book Lovers – here are the eight new “page turners” Newsweek thinks you should be reading this fall. Curl up with a novel

  FEATURED RECIPE  

“The Most Important Book of the Day”

Well that’s a pretty clever play on words author and Beard-winning chef/proprietor John Currence used to subtitle his book called “Big Bad Breakfast.” And true to its title it’s singularly about breakfast, and the breakfasts are hearty and satisfying.

Open these pages to find baskets of baked goods, a bounty of egg dishes, pancakes & waffles {including homemade pop-tarts}, breakfast sides, sandwiches and beverages. And “breakfast for dinner.” And “cereals, grains and other pseudo-virtuous things.” 😁

In addition to the “master recipes,” the most compelling preps? Where to start? Sausage cinnamon rolls. Big Bad Breakfast: The Most Important Book of the DayLouisiana crab cake benedict with sweet & hot peppers. Peanut butter and banana pancakes with chocolate chips and marshmallows. Shrimp breakfast enchiladas. Monkey bread with apples and currants and caramel sauce {shown}.

And for our feature: his signature egg bake {also shown}, an indulgent mix of meat, cheese, garlic cheese grits and fresh herbs. The recipe is per serving.

Big Bad Breakfast Egg Bake

Toast a slice of whole wheat bread and cut into two 3-in rounds, placing one in the bottom of an 8-10 oz oven-proof cup treated with nonstick spray. Measure 1/4 ea – small diced ham or bacon, grits {recipe follows}, parmesan and cheddar, plus 1 T your choice of chopped herbs. Top the bread with half the meat and grits and a pinch of the cheeses and herbs.

Add the other toast round, then the remaining ham and grits, a pinch each of the Parmesan and cheddar, and two raw eggs. Season with s&p, sprinkle with remaining herbs and cheeses. Place on a small baking sheet and bake at 350 until the cheese is melted and bubbly and the eggs are cooked to your liking, 8-14 min.

Garlic cheese grits {serve 4-6}: Combine 2 c milk and 2 c chicken stock in a saucepan and bring to a boil over high heat. Stir in 1 c stone-ground grits and 1 t salt. Reduce the heat to simmer and stir constantly until the grits and tender and thoroughly cooked, about 15 min. Remove from heat and blend in 6 T small-diced unsalted butter, 1/2 c grated parm, and 1 t minced garlic. Season with s&p. Serve immediately.

“Big Bad Breakfast”     Other Currence & southern cookbooks  

  TIP  

A reluctant one

A reluctant tip only because I wonder if I’m “busting” myself as the only one of us not already doing this. But it is a worthy one, so I’ll take the chance.

This was in a demo by one of the chefs on Food Network that included the fact that when you’re mixing mayo into other ingredients it should always be whisked smooth first. That way, no lumps.

So, yep, I do that now, but also with, e.g., sour cream {shown}, yogurt, {what else?}. The funny thing is I always whisked sour cream before setting it out as a topping.

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  I learned something this week, actually a two-fer. Both have to do with Prosecco, starting with the fact that this is a very viable alternative to Champagne when you’re serving a crowd and want to be gentler on the wallet. Second is the easy quality designation – DOC means grapes from nine different provinces in the region, and DOCG means a smaller growing area with special terroir plus higher standards for the vineyard and cellar.

  I led three lives – signed, curry cookie. Right after I came out of the oven I was quite dry, and shunned. After a few days, as happens with some other kinds of baked goods, moisture magically entered the equation and then I tasted great, and was cherished.

You might find my third life a little strange. There were about eight of us left that I guess bjn wanted used up. So she dissolved us in chicken broth, whisked in coconut milk and a bit of garam masala till smooth, then added in some cooked chicken. That may have been my best role of all. {It was delicious, full of flavor! – bjn}

♦  Quick kitchen pointer in the “equivalents” arena. Excavated this in conjunction with an upcoming shrimp/pasta recipe: 1/2 t of anchovy paste = 1 anchovy filet. Now we know {oh, maybe you already did}.

So far next week: learn from Ramsay {quietly!}, salvaging the pizza, 

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

 

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Julia Child’s Salade Nicoise, for Aug 24-30, 2018

♦  CatChat – Misty previews what you’ll find in each section this week  

Tidbits  NYT online cooking classes / cook bacon in water? {M sounds OK to me} / smoking eggs?   CS Marketplace Spotlight  good foodie book / tee for readers   Featured Recipe  Julia Child’s Salade Nicoise   Tip  turning old fruit into easy new jam   Barbara’s Week  about that jam / shaping chocolate {M can’t have that} / plum duff {M – what the . . . }

Misty’s History    Misty’s Gallery

♦  Tidbits  ♦

Newsy, schmoozy stuff for cooks 

  I have not taken these lessons, but since it’s a familiar source I’m fairly comfortable passing it along. The “New York Times” is offering online cooking lessons for, as it says, $1.25 a week. That leaves a lot of details to discover which you should be able to do here.

  A new way to cook bacon? In water?? And it’s crisp??? Yes and tender too which apparently is the water’s doing. So far I’ve just watched the video. If I try it you will sure know about it – good, so so, or never mind.

  When you see a reference to smoking eggs you sort of have to take a closer look at the article. This is interesting, and employs a grill technique that surprised me. Thanks to a google search, it turns out there is more than one way to do this, so clearly other folks have already discovered it. If I ever do, again you’ll be among the first to know.

♦  CS Marketplace Spotlight  ♦ 

Another interesting food-centric novel

Kate Carlisle’s “Cookbook Conspiracy” is a nice, lighthearted mystery – well except for those pesky murders. Which is to say, a quick read, a likable narrator, and flashes of humor.A Cookbook Conspiracy (Bibliophile Mystery 7)

What adds interest is the fact that two other “characters” join the human cast. One is the title book that threads its way through the tale on a twisty path that leaves havoc in its wake, finally revealing its role in all that swirled through the events. And the other is the food, usually bounteous dinners, since almost all of the humans are chefs.

And thank you to those cooks who, fictional though they may be, generously share their recipes in the back of the book. Among them: the “triumphant” syllabub {might want to skip the version that calls for placing the bowl of ingredients under a cow}, and the “Crazy Delicious” apple dessert.

The book earns 4 1/2 stars on Amazon, one of a series, available in multiple formats.

“Cookbook Conspiracy”  ♦  Other Carlisle books

Also at CS Marketplace “Especially For Readers” & “Especially for Dog Lovers”

Readers Extra – proudly tell the world of your priorities with this “READING/READING/READING/everything else” t-shirt or hoodie

♦  Featured Recipe  

Julia Child – still teaching us the art of French cooking

I came across this site, and glad I did, but the “who” behind it is unclear. There is a first person message on the “About” page but no real ID.

Thanks! whoever you are! It’s because of you and Child’s cookbooksThe Way to Cook that we can make that above statement.

And it’s so timely that we feature one of the culinary legend’s dishes now because August is her birthday month. And this one, as the site notes, is particularly appropriate because it’s “probably one of the most famous salad recipes by Julia Child. It was one of Julia’s favorite dishes.” And, as well, a nice cool addition to any Labor Day get-togethers.

Btw, if you want to preserve the authenticity of this prep, follow this link for her recipe for French potato salad.

Julia Child’s Salade Nicoise

Recipe    Julia Child’s Recipes site    Julia Child cookbooks    Julia Child videos

♦  Tip  

Stop! Step away from the trash can with that pruny fruit

And “pruny” could refer to not just a plum, but a peach, cherries, berries, et al. Here’s a way to save from the trash what a story in the Extra Crispy newsletter calls even “the saddest leftover fruit” and instead turn it into small batch jam.

And let us hasten to add that “small batch” is key here, because there is no boiling, no pectin, no testing, no sealing, no looking for storage space for a bunch of jars.

Nope. This is like one jar’s worth that the story says will last for a month in the fridge, adding that probably won’t though, not because it goes bad but rather because it’s so good.

And I can give a Yep! to that. In “My Week” below you’ll find more about my experience with the prep.

♦  A Peek at My Week  

Join  me in my kitchen &  parlor

  So, I took some liberties with this jam in the Tip. First, I did peel the fruit, and cut it quite small, about 1/4″ dice. Second, I used a bit less sugar. Third, once the fruit was super soft and the juice considerably reduced, I removed it from the heat and hit it with the immersion blender {be careful if you’re not using a deep pan, it will attack}. Last, I put the cover on tilted rather than tight while it cooled. Shown above is the one I made with two peaches.

  Some time back I ordered souvenir pens from a company that still sends me samples to this day. The one that just arrived was cushioned with the plastic piece you see here. And it was familiar because a pastry chef I once interviewed liked to use all kinds of items to create chocolate shapes and textures, including one like this to form nuggets, and many others sourced from well beyond the kitchen.

So if you’re a cook that likes to decorate your edibles, see what’s around your home that you can thoroughly clean, probably treat with non stick spray, and fill with chocolate, or press upon chocolate like a metallic doily to create a pretty design . . . or?

  Browsing through Diner’s Dictionary again. I just love this book! And not only because I can find foodie answers here faster than online, but even more because page after page has such interesting discoveries.

Just one of the entries on this journey: “Plum duff . . . one of the fortifying puddings of England is essentially the same in its beginnings as plum pudding, before it went upmarket The Diner's Dictionary: Word Origins of Food and Drinkto become Christmas pudding – in other words, a plain boiled suet pudding enlivened with a more or less generous addition of raisins or currants {duff represents a former northern pronunciation of dough}.

“The earliest record of the term, though, is not that ancient. It comes from the mid-nineteenth century, in R.H. Dana’s Two Years Before the Mast {1840}: “This day was Christmas . . . the only change was that we had ‘plum duff’ for dinner.”The sociologist Henry Mayhew records it as being one of the foods for sale on the street in London in the 1850s, its itinerant vendor being known as a plum duffer.”

In one short blurb, a sense of time, place, taste, prep, commerce, history and as a bonus, a literary reference too.

So far next week: easy batch-making for hamburgers, good news for dog owners, cleaning sheet pans, Alton Brown news

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

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