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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Girl Scout Cookie Desserts, Feb 8-14, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

All pages ©2019 CooksSalon.com

  CatChat  

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

  TIDBITS – Are you being bad? / sheet pan comes to breakfast / tater tricks  ♦  CS MARKETPLACE SPOTLIGHT – help with Valentine’s gifts {M – make mine tuna}    FEATURED RECIPE – Girl Scout cookies, a fab ingredient    TIP – cakes 5.0    THE WEEK – rye redux / butternut squash – one recipe, two uses / choclo {whaaaaat?}

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  If you like to bake, you might also like to take a look at this article posted on Well Done. You’ll find guidelines and fixes for such aspects as reading instructions, measuring, heating the oven, ingredients, mixing, pans, under the banner “18 Bad Baking Habits You Need to Stop.”

  If you’ve ever been to a French bakery or cafe, whether here or there, chances are good the menu featured the country’s classic open face sandwich, the Croque Monsieur, basically ham & swiss on good toasted bread sauced with bechamel. Food and Wine brings us the prep for a version called Croque Meurice after its origins, and what’s interesting is that it taps into sheet pan convenience. Btw, if you cut these large enough and top each square with a fried egg it would be a handy take on Croque Madame.

  Potato art – This is too bizarrely funny not to share. It is about food. But not as food. A new Internet sensation involves posting videos of putting makeup on, yep we already tipped it, potatoes. Although I guess as we think about it, that’s maybe a small step from the years ago kids game, Mr. Potato Head. Thinking now, this could be fun – if we used food color pens they could actually be served as a party dish. Thanks, Irish Central, for the chuckle.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Little late with a Valentine’s gift?

There’s a good chance Amazon can help. Almost anyone, I think, would appreciate a Valentine Treasures Fruit Gift Basketlovely gift basket with chocolate, maybe a stuffed animal, decorations.

In the links below, the first one leads to everything that comes up for chocolate gift baskets, the second narrows the selections to baskets specifically for Valentine’s Day, and the third lists only those rated four stars and up. At any level you can also customize in additional ways.

Btw, the “container” isn’t always a basket, sometimes a box, tin or tower. Of course check out the delivery dates but many if ordered now will arrive before the big day, including this one.

All gift chocolate baskets    For Valentine’s    Best rated    Basket shown

CS Marketplace

Need something even faster? Browse lots of instant gift cards on Amazon

♦  FEATURED RECIPE  

Girl Scout Cookies Gone Wild 

Well this whole tasty sequence began with a visit to a site I really like called MyRecipes. The draw was a story on desserts made with Girl Scout cookies {link below}. 

So then I hit Google to see when the cookies are available and that led to several discoveries. First, on the Girl Scouts site you can enter your zip code and get a big listing of dates and places for the booths.

Second, there are also cookie-based recipes on the site. Shown here are cupcakes made with Thin Mints which are crushed and mixed with cream cheese for a filling inside chocolate cake topped with ganache.

Another revelation came in the Google search, and it’s this – Girl Scout cookies are available on Amazon. Just to check I clicked on the Thin Mints and there doesn’t appear to be any “season” for them which is to say they seem to be available year ’round.

Recipe page on the Girl Scouts site {scroll on page for cupcakes}

MyRecipes article  ♦  Girl Scouts homepage    GS cookies on Amazon  

♦  TIP  

Skeptical, but my reason may not be your reason

Either way, it is an interesting idea. Tapping into a tale with the maybe slightly hyperbolic headline, “How to make any cake 1,000 time better” – with the answer being, folding in whipped cream.

The result it says, is a light consistency . . . a lighter texture,” and that where they lose me because I like desserts that are. ummm, toothy. But I realize some of you, dear friends, do prefer a lighter touch and a link is here for you to see the details.

Meanwhile, we also discover that the idea was inspired by the cookbook, “BakeWise,” which “won the James Beard Foundation Award for Best Baking and Dessert Cookbook in 2009.”

The Whipped Cream Trick    “BakeWise” on Amazon, 4 1/2 stars

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  So, a package of rye bread that is supposed to close with a sticky tab – didn’t. As a result, a good four slices turned zwieback-y. Didn’t want to waste it, so hello Google. The solution that was most appealing was to turn them into croutons, which is exactly what I did, sauteeing cubes in a garlicky mix of butter and peanut oil. Turned out to be great toppers for butternut squash soup, pea soup, and really any salad.

  And about the butternut squash soup, now have my final version. Truth be told the preceding variations were good, but the “winner” was the one that most let the title veggie take an undisputed starring role. It starts with about a 3 lb squash, baked until very tender, cooled till handle-able.

  In a large pot 3-4 cloves minced garlic are lightly sauteed in 4 T butter, and then joined by 2 c prepared chicken bouillon, 1/2 T honey, 1 t sage, 1/2 t ea pepper and nutmeg. Let this simmer while you peel, seed and rough cut the squash, and then mash or blend it smooth with a 1/2 c cream.

  Whisk in the squash scoop by scoop until blended, and then add 1 cup Italian shredded cheese. Whisk until melted and mixture is hot. Serve as soup or, as originally pursued, over pasta as shown here topped with a bit of parm and parsley.

  I don’t make a steady diet of “Chopped” on Food Network, but did tune in recently and learned about an ingredient I’d never heard of before. Have you? It was choclo, a large kernel style of corn grown in Peru. The contestants did some interesting preps with it which you can view here {full episode}.

BJN’s Eclectic Offerings Page

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

So far next week

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

 

FacebooktwitterlinkedinFacebooktwitterlinkedin

Sooooo easy, sooooo good Nutella Brownie Cookies, Feb 1-7, 2019

  CatChat  

 

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

  TIDBITS – guide to wine fridges / pb French toast / best bacon {M – whadizit, whadizit, whadizit???   CS MARKETPLACE SPOTLIGHT – “cover” stories    FEATURED RECIPE – love these cookies!  ♦  TIP – finger salads    THE WEEK – new fave ingredient / bookin’ / fast mac

Misty’s History    Misty’s Gallery

Yay! Four new pix in my gallery – mom calls it “Misty & bacon, the rest of the story”

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Do you love wine? Then you might very well enjoy connecting with ILoveWine.com. Here’s a recent article posted on the site, guiding you to the best wine coolers, size and style, for your home. I do have a wine cooler and just love it, also keep  my coffee in there. On the site you’ll find all kinds of helpful wine information along with a form to sign up for the newsletter. Worth a look for any wine lover.

  Peanut butter fans, beat a path to this link {fortunately it’s just a few words away}. Hooray Food & Wine for bringing us Peanut Butter French Toast. In addition to giving pb a starring role, it comes together with a rich drenching sauce, crunchy crust, and – my personal fave – a light touch so it isn’t soaked to death before cooking. Be trying this one real soon.

  Well this is cool. Food & Wine completes our breakfast or brunch with – bacon! In this story the premier mag serves up The Best Bacon in America, in different categories, from designer offerings to supermarket brands.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Keep the pot hot

A recent story on the MyRecipes site listed some helpful ways to cover a pan that either doesn’t have a lid or has a lid that has gone into hiding. It also mentions as an alternativeModern Innovations Elegant 18/8 Stainless Steel Universal Lid with Adjustable Steam Vent, Fits All 7" to 12" Pots and Pans, Replacement Frying Pan Cover and Cookware Lids having on hand a universal lid.

I’ve had one of these for years and make very good use of it. While I don’t have any lid-less pots or uncooperative lids, this particular cover is great for all my frying pans and I’ve also used Silicone Lids Extra Large Set of 6 Sturdy Suction Seal Covers. Universal fit for Pots, Fry Pans, Cups and Bowls 5" to 12". Natural grip handles that interlock for easy use and storage. Food Safe.it to cover big bowls of hot food.

Amazon has lots of these available but I’ve featured one like my own, large at 12 1’2″ and with an adjustable vent, though there’s also a link below where you can browse all of them. Also found a handy set of six with sizes not only for your pots but as well for other dishes and even pitchers, all in silicone. Both featured items are rated 4 1/2 stars.

Selected lid   Silicone 6-lid set   All universal lids    All silicone lids

MyRecipes article    CS Marketplace

♦  FEATURED RECIPE  

Every word in the title is a winner 

Thank you, thank you, thank you Food 52. How often do we encounter a dish – a dessert in this case – that’s easy peasy easy AND totally indulgent.

So, yeah, I wasted no time making these “3-Ingredient Nutella Brownie Cookies.” Yikes there are more words in the title than there are ingredients.

This is actually an amalgam of Nutella cookies and Nutella brownies, and recipes are shown for these individuals too. The final one adds up to four ingredients with the addition of a bit of salt.

Whichever version, could they be any easier? You know what, maybe they could. When I make them again, and you bet there will be an “again,” I’m going to see how it might work in a sheet pan.

Notes: A 13 oz jar is just right. I did use parchment paper, but if you don’t have it at hand then, chances are good baking {not cooking} spray would work OK, or at least it’s never failed me. I did 8 minutes and that was perfect.

Recipe  

♦  TIP  

Salad as finger food???

So at one of my home salons, I was serving sandwiches, deviled eggs, chicken wings, pickles & olives. How to include salad without having to drag out forks and bottles of dressing?

Here’s how. I lined up small disposable glasses. Poured in the bottom of each some of my fave/easy salad dressing, equal parts of ranch and Wishbone original Italian.

Then arranged pluckable strips of veggies around the perimeter of each glass. In this version: carrots, celery, cuke, red, green and yellow bell peppers, and then added a two-radish “centerpiece,” all against a frilly lettuce leaf backdrop. Easy for me, easy for guests.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  After all these years I’ve discovered malted milk powder. Of course since childhood I’ve had malteds {and wow are those getting harder to find}, but never before had the powder in my pantry. First use was for a re-do of bran muffins that came out way too dense – broke them up, added egg, milk, vanilla and the powder and baked in a sheet pan, all better.

Second, yay, found it’s another “oatmeal helper.” And then, though I pretty much always take coffee and tea straight black, recently added some of the powder to coffee and that made a nice “snack.” Haven’t tried it in tea yet but could give a whole new meaning to a “cream tea.”

  Maybe this is why that latter idea came to mind. While I do love a good mystery, my knowledge of the top writers in the realm is pretty shallow so it wasn’t until I discovered the Mystery Writers Cookbook {Jan 11 Salon} that I’d heard of Rhys Bowen, and her penchant for including food in her stories. Which leads me to my first foray into her list, “The 12 Clues of Christmas,” where a cream tea [the real kind} plays a supporting role.

  I have a mac & cheese recipe that is quite a crowd pleaser and that’s what I generally make. But recently I had an ingredient that I wanted to use up, and that was an almost full jar of queso dip. Yep, combined it with some cooked mac from the freezer and voila! – instant, decent, and even a bit spicy m&c.

BJN’s Eclectic Offerings Page

So far next week: Girl Scout cookie desserts, cake upgrade, rye bread re-do, butternut squash soup/sauce, choclo {whaaaaat?}

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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Jan 25-31, 2019

No Salon this week

 
Next one, Feb 1, and then wine cooler guide, salad as finger food, my version of butternut squash sauce {and soup!}, speedy mac & cheese, peanut butter French toast – see you then!
 
Meanwhile you can scroll below for past salons or browse the other pages
😺
FacebooktwitterlinkedinFacebooktwitterlinkedin

{It’s a secret} tasty toast, for Jan 18-24, 2019

  CatChat  

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

  TIDBITS – awesome eye of round / a sheet of cookies / some human food = good doggie treats    CS MARKETPLACE SPOTLIGHT – bye bye pounds    FEATURED RECIPE – wait till you see    TIP – ham, let us count the ways    THE WEEK – chicken tenders “cordon bleu” / easy Mex salad / Mother Sauce book t.c.

Misty’s History    Misty’s Gallery

  TIDBITS  

Newsy, schmoozy stuff for cooks 

  In case you didn’t see this on Food Network – a beautiful eye of round prepped by Jeff Mauro on The Kitchen. I love this cut of meat, but his version including a savory dry rub looks like it would take it to a whole new level and can’t wait to try it. Here’s the recipe in case you would like to give it a go too. The page also has a demo.

  The sheet pan moves into the cookie realm. In this case, sugar cookies. The beauty of this kind of cookie is while it’s great tasting on its own, it’s also a blank canvas for all kinds of flavors and decorations. And the beauty of this method is that you can skip a whole bunch of steps. Thanks Food 52!

  Who’s a good boy! Or girl! And who wants a treat??? {Btw, I just love that commercial where the guy says to his dog, Do you want to eat, Do you want to eat, over and over – and finally the dog says, Tomorrow night let’s just assume I want to eat!!!} So, Southern Living knows our four footed good boys and girls like treats and has compiled a list of people food that dogs can not only have but that they say is actually good for them. Also some no-no’s.

  CS MARKETPLACE SPOTLIGHT   

OH ! OH !

Have extra holiday pounds now overstaying their welcome? Help is here!

My very own Dieter’s Survival Guide series gives you ways to deal with all those everyday situations that try to add more pounds or keep you from shedding the ones you want gone. Some quite tasty.

There is a full-story version but these days most folks prefer quicker access and that’s available in the “The Busy Person’s Diet Guide,” including all the information of the original but in fast-read form.

You can see the full series, available on Amazon, in our CS Marketplace, .99-$2.99.

CS Marketplace

  FEATURED RECIPE  

Did you resolve to buff up your cooking game?

Well hooray, here you go. Ina Garten just may have given us the book we’ve all been waiting for.Cook Like a Pro: Recipes and Tips for Home Cooks

Pro results for  the full spectrum of “am” cooks, from gourmet level to “Is this one the frying pan?” Here you’ll find how to taste, season, plate, arrange a bar, measure, test for doneness, cut, bake, prep, make stock, time, substitute – like a pro.

And . . . pro results without complex recipes. So, about our Feature. If I had ‘fessed up in the headline that these are cauliflower toasts, would you have clicked past so fast your screen would have spun??? But just look at these . . . in addition to the title veggie there’s prosciutto, three kinds of cheese, chives, seasonings and a touch of spice. Pretty easy too. Thanks “Barefoot Contessa.”

Recipe    “Cook Like a Pro”    Ina’s other cookbooks

CS page of cooking substitutions on this site

  TIP  

Still have leftover holiday ham in the freezer?

You probably already know some tasty ways to use it up. But, just in case you would like a few more ideas, here’s Tasting Table at your service with a trio of dishes that can take that porky delight into whole new realms. All pretty easy too.

Transforming ham leftovers

  A PEEK AT MY WEEK  

Where we talk cooking and other salon-y subjects

  Well this was darn good. And, cheers, it starts with store bought chicken tenders. Here’s what I did – melted butter in a skillet over med-lo heat, split the tenders length wise and placed cut side down in the hot butter for just about a minute, then turned over and topped each pair with two slices of Swiss and two slices folded in half of thinly sliced ham. Covered just until cheese had melted enough to hang onto the ham, then flipped over, covered again till all heated through. Poured the butter over the servings.

  In addition to the restaurant clone Mexican salad we talked about in last week’s salon, there’s another I like to make that’s pretty darn good. In fact at one get-together after four of us had seconds, one of the guests went and picked up the platter and proceeded to finish it off by herself – didn’t ask if anyone else wanted more because I think she didn’t want to risk the answer.

  So, it’s sliced avocados drizzled with ranch {could substitute stirred sour cream}, topped with chopped red pepper, green onion and black olives black sliced olives.

  Years ago I clipped a recipe for a potato casserole and not only has it been a go-to dish ever since, but in more recent times I’ve started using a version of the sauce – now called my own personal Mother Sauce – for other preps. Later this year I’m going to round up all these tasty dishes into a Kindle book. I hope you’ll like it.

BJN’s Eclectic Offerings Page

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

So far next week: wine cooler guide, salad as finger food, my version of butternut squash sauce, speedy mac & cheese

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

 

Facebooktwitterlinkedin
FacebooktwitterlinkedinFacebooktwitterlinkedin

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

 

FacebooktwitterlinkedinFacebooktwitterlinkedin

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

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

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

In no particular order – we love them all!

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

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

Charlie Palmers Acorn Squash with Vegetable Chili

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

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

Franklin BBQ’s Cole Slaw

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

Valerie Bertinelli’s Breakfast Biscuit Sammies

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

Ree Drummond’s Cap’n Crunch Chicken Strips

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

Martha Stewart’s Chocolate Crusted Cheesecake with Raspberries

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

Les Kincaid’s Perfect Prime Rib

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

Eggs Rockefeller from the Egg Board

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

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

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

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

FacebooktwitterlinkedinFacebooktwitterlinkedin

11th hour/59th min gifts for cooks, etc., Holidays, 2018

Relax in comfy clothes and a cushy chair . . .

Here you go with some instant and same day deliveries

{for non-email gifts, check if same day is still available on your chosen day}

Kindle books

Kindle cookbooks

Best Selling Kindle books

Best Rated Kindle books

🎁  🎄  🎅

Audio books for your friends that have Audible

🎁  🎄  🎅

Flowers from Teleflora

Flowers from 1-800-Flowers

Others listed on Google

🎁  🎄  🎅

Bouquets, chocolate, fruit from Harry & David

Edible Arrangements

🎁  🎄  🎅

Foodie magazine subscriptions on Amazon

Best Sellers    Top rated

Some selections on our CS page

All magazine subs on Amazon

🎁  🎄  🎅

Amazon restaurant gift cards

All Amazon gift cards

🎁  🎄  🎅

Barnes & Noble gift cards

Barnes & Noble Nook books

🎁  🎄  🎅

Wayfair gift cards

Grubhub gift cards

Visit our Fine Chefs page for their gift cards

🎁  🎄  🎅

Have a little more time? – Amazon Gift Guide – many two day shipping for Prime

WISHING YOU EVERYTHING GOOD THROUGHOUT THE HOLIDAY SEASON FROM

          AND          

LET’S MEET RIGHT BACK HERE ON JANUARY 4, 2019

WHEN WE’LL BRING YOU THE TOP  IO RECIPES OF 2018

DOORS OPEN TO OUR REGULAR SALONS STARTING ON JAN 11

Please note, in the above list only Amazon is a partner

FacebooktwitterlinkedinFacebooktwitterlinkedin

Martha’s Slow Cooker Sicilian Style Beef Stew, for Dec 14-20, 2018

  CatChat  

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

  TIDBITS – Bacon pairing for cocktail hour {M – I’ll take mine with a fine bowl of water} / kitchen cheat sheet / a mega cheat sheet from the CIA    CS MARKETPLACE SPOTLIGHT – book for the reader/cook / ’tis the season    FEATURED RECIPE – so tender, so tasty    TIP – meatloaf???  ♦  THE WEEK – squash sauce / accidental cake / fare facts to share, coming soon

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  This is a cocktail party idea you can definitely try at home. AP reported on a StillwaterBrown Sugar Bacon Jerky Candied Bacon MN restaurant, Brick & Bourbon, that offers a “bacon flight.” Whaaaaaat? Even though a fairly thorough search turned up no detail, quite certain we can figure this out for ourselves. Especially with help from this page on google, offering a bunch of ways to flavor this fave.

Want a head start? Take a look at this Brown Sugar Bacon Jerky Candied Bacon ready to go on Amazon {shown}, and other options on the site.

  Well this is handy. The MyRecipes site has listed out 13 ratios that cover a whole spectrum of cooking activities. Like – vinaigrette 3:1, pasta 3:2, muffins 2:2:1:1 – and then of course spells out what those numbers stand for. They suggest memorizing them, but may I suggest highlight/print or copy/paste/print.

  Have a spare $7.97 a month to polish your culinary talents? That amount would buy you membership in a brand new program from the Culinary Institute of America, DISH, and in turn access to technique videos, top chef demos, the recipe collection, lots more. Click the link here to see the full spectrum

  CS MARKETPLACE SPOTLIGHT   

Mystery writers + recipes = one perfect book for the reader/cook

“The Mystery Writers of America Cookbook” offers, as the cover says, “wickedly good recipes” from a star studded lineup of writers – Lee Child, Mary Higgins Clark, Harlan The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die ForCoben, Sue Grafton, James Patterson, Scott Turow and a host of, again quoting the cover, “other acclaimed plot stirrers.” Including Richard Castle {!}

In the intro, author Kate White makes the point that mystery coming to the table is a bit of a natural given the genre’s “countless scenes that mix murder and food,” adding that “it would be a crime not to celebrate this idea.”

As for the recipes, some are purloined from the books, others are authors’ favorites, and each one starts with the dish’s backstory. There are so many good preps here, and you can expect to see several in the 2019 salons, starting right away on Jan 11.

“The Mystery Writers of America Cookbook” 

Best selling mysteries on Amazon    Top rated mysteries on Amazon

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

Extra for all – as you enjoy the feasts and gifts and good cheer of the holiday season, perhaps you can also share some of that bounty. And if you do choose to do so, an easy way is available with the links at the bottom of the page. You may want to check further but I’ve done my best to see that these are all highly rated and regarded charities.

  FEATURED RECIPE  

A Party hearty dish with an Italian accent 

Some really interesting flavors set this tasty dish apart from classic stew. In addition to the requisite beef chuck, this pot also welcomes the likes of fennel, rosemary, orange zest and olives.

There’s also an interesting tip to enhance the beef flavor. Though it cooks for hours, according to Stewart the prep time is just 35 minutes. And it serves, she say, 4-6

She recommends serving with mashed potatoes and that is indeed a good combo. But take a look back at the Nov 30 salon for the item about turning leftover mashed potatoes into gnocchi – and that’s what I used for this tasty stew.

Recipe    Martha Stewart’s cookbooks  ♦  Her magazine

{btw, the Martha Manual would be a welcome book for any beginning cook}

  TIP  

Maybe meatloaf

I know this makes little sense, but as much as I adore hamburgers have never been a fan of meatloaf and for that matter meatballs either. Always seemed too dense and often lacking in flavor perhaps because of the breadcrumbs taking over. But watching Ina Garten make her mini meatloaves on Food Network, thinking she just may have solved both. First, she cooks the onions along with other good stuff {see recipe}, and second she blends it with a fork and as she says you can actually see that the mixture is “fluffy.”

Another trick just may seal the deal. A friend ordered meatloaf at a recent lunch get-together, and it was clear that the thick slices had been seared on the flat top creating a nice char. Almost looked like a hamburger! So, just might possibly maybe perhaps give it a try some time. Meanwhile, here’s Ina’s recipe. Demo too.

Mini meatloaf recipe    Food Network    Barefoot Contessa episodes

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Soooo, that alternate idea for a gnocchi sauce is to borrow from a classic ravioli recipe, and that is butternut squash filling, here going over though instead of in. I found this Betty Crocker prep that sounds pretty darn good. I think mine might be an adaptation but meanwhile you might want to give Betty’s version a try.

  A tasty mistake. So another tempting recipe in the “12 Days of Christmas with Six Sisters Stuff” was gooey butter cookies. Easy! Cream 8 oz cream cheese with a 1/2 cup butter, beat in 1 egg and 1/4 t vanilla, Then slowly blend in a 16.5 oz box yellow cake mix. Roll in 1″ balls, then in powdered sugar, bake 1″ apart at 350 on an ungreased sheet 10-13 min.

  Yum. Got everything I need . . . oops, except not that cake mix but did have an 18.4 oz milk chocolate brownie mix. Heck, give it a try, I’ll just add a little cream to offset the extra mix. Well, not little enough or because it was brownie mix, didn’t end up like cookie dough. OOOOOK, into a pan and into the oven. Tastes great! Needless to say, very moist!

  Over our holiday break – starting after next week’s salon – I’ll finally get to “The Everyday Gourmet” dvds from Great Courses. And that means on into 2019 I’ll be able to share with you samples of whatever culinary wisdom awaits in this series. The book that accompanies the set promises lessons on ingredients, tools, various cooking methods, herbs & spices, sauces, and seemingly all the food groups including my favorite one – desserts!

Next week: totally devoted to very last minute gifts for cooks and foodies. You’re saved.

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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Tiffani’s Chicken Tortilla Soup, for Dec 7-13, 2018

  CatChat  

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

  TIDBITS – hot topic #1, your oven / trending gen / easy pairing    CS MARKETPLACE SPOTLIGHT – foodie bling / going to the dogs {M – hey !!!}    FEATURED RECIPE – hot topic #2, your soup that’s an entree    TIP – clean up your act    THE WEEK – sweet dilemma / hot topic #3, your salad! / just you, the food, the wine, the dog {M – again !!!} and one more thing

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  The Hometalk newsletter is a crafter’s dream, the work of countless creative contributors. And while food stuff is not often part of the mix, a recent edition had this helpful tip about calibrating your oven. Wait, come back, turns out it’s quite easy whether you have a dial or a control panel. Could mean no more burnt cookies, over-roasted chicken or under-done anything.

  Feeding Millennials? Culling from several reports, here’s what’s on their “list” concerning what goes {or doesn’t go} on their plates: animal treatment and rights, the environment, sustainability, more plant based dishes and less {or no} meat in the mix, as well as an interest in creativity and innovation in both food and drink.

  Need a little help with wine pairing? Food & Wine to the rescue with a 15-point list that covers most of the season’s favorite kinds of dishes. Cheers! {Image by Stephan Krause}

  CS MARKETPLACE SPOTLIGHT   

What a totally fun gift for cooks or anyone with fave foods 

Stainless Steel Trio Earrings Set D'Lish Donut , Wishes , Apple BlossomJewelry! Oh my gosh, there’s just an incredible “bling pantry” on Amazon. From frivolous to elegant, all unique.Womens Silver Tone Ombre Blue Green Crystal Rhinestone Apple Fruit School Teacher Brooch Pin

Showing just two here, but so many to choose from in terms of both jewelry style and food item. Snag necklaces, charms, pins, beads, earrings, more.

Food? From branded to ingredients to dishes. Like these fun earrings & pretty brooch.

And as always, you can refine your search by price, ratings, brands. Or, put the specific jewelry item and particular food item right in the Amazon search window.

♦  Top rated foodie jewelry    All foodie jewelry    Earrings shown    Brooch shown

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

Extra for Dog Lovers – don’t forget to put something under the tree for your dog{s} or doggie friends. We have easy links for you right on this site. Just click the CS Marketplace link just above, scroll down to the Dog Lovers section, and then browse through accessories for the pups as well as books and shirts for “mom & dad” including some that promote pet adoptions.

  FEATURED RECIPE  

A tasty, hearty soup – from Mrs. Suit!  

 Which is to say . . . Tiffani Thiessen, notable in the food realm for her Cooking Channel Show, “Dinner at Tiffani’s,” but as well for her role in the excellent “White Collar” tv series where scene-stealing character Mozzie referred to her tv husband, an FBI agent played by Tim DeKay as “Suit,” consequently then calling her “Mrs. Suit.”

In her Chicken Tortilla Soup, classic chili seasonings – garlic, Pull Up a Chair: Recipes from My Family to Yourscumin, chili powder, lime juice and more – flavor an entree-worthy dish. And the suggested toppings which you can see here make it extra rich, extra hearty.

It’s from her cookbook, “Pull Up a Chair,” referring to their family kitchen that can always welcome one more at the table. But it also reflects the personal tone that seems to have Tiffani inviting you to pull up a chair as she chats about the backstory of these “recipes from my family to yours,” along with shortcuts, presentation ideas, and her tricks for making the merger of store-bought and homemade masquerade as entirely the latter.

Recipe    “Pull Up A Chair” cookbook    “Dinner at Tiffani’s” dvd    “White Collar” dvds

  TIP  

Timely rerun

As you bake, bake, bake goodies galore for the holidays, remember to take one little step beforehand that will make cleanup a breeze. Line your work surface with sticky wrap – Press n Seal or store brand – and do all your measuring and mixing right on it. A shower of flour, a drip of vanilla, a plop of honey, an upside down butter wrapper, who cares. Can also rest your utensils on there between uses.

When you’re all done wrap it up securely making use of the sticky, face the trash, and try for a three-pointer. And the crowd goes wild!!! {No, haven’t gotten into the egg nog . . . yet}

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Wow and yum. So was again making my sweet potato casserole {now it seems a reader fave too}, our Featured Recipe in the 10.19.18 salon, and bummer not enough honey {for the way I make it}, so filled in with maple syrup {OK, OK, Log Cabin}. A whole different taste! Now have to decide what I’m going to use from now on.

  Another substitute. So, on the dinner menu: crispy chicken tenders, cheddar cheese potatoes and lettuce & avocado salad. Hmmm, what dressing for the latter. Not ranch or bleu cheese with the creamy potatoes. Don’t think I’d like Italian or French on avocado. Aha! How about not salad dressing but . . . taco sauce! Dotted on the lettuce and then on the avocado. This would also be boffo with a Mexican meal.

  When you dine alone, whether a rarity or routine, think about this quote I just came across, thanks to Food 52, from one of my very favorite food authors, MFK Fisher: “There’s nothing more devastating to me than a bad dinner date. Which is why I often find myself alone after work, sitting at my kitchen island with a plate of food and a glass of wine, my dog at my feet. At the end of a long day, this table for one is more than just a place for me to have my dinner—it’s a place, as well, for me to have my thoughts.” You can see some of her books on this Amazon page.

So far next week: nummy gnocci, Martha goes Sicilian, the unintended cookie cake, an almost unlimited bonanza of cooking expertise with a CIA membership costing less than you might think

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

FacebooktwitterlinkedinFacebooktwitterlinkedin