Old English Beef a la Mode, Feb 07-Feb 13, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

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

  TIDBITS – veggies ready for their close-up / the good egg / 12 tasty secrets    CS MARKETPLACE SPOTLIGHT – look out, fat    FEATURED RECIPE – Beef a la Mode, no ice cream    TIP – peanuts ‘fess up   THE WEEK – pot pie upgrade / un-donuts / thank you, pudding

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Love vegetables? Want to love vegetables? Let Jamie Oliver help with his PBS show, “Jamie’s Ultimate Veg,” designed to give veggies international flair and a starring role on the plate. Continuing Saturdays through Feb 22, in my time zone at 2:30p. Some interesting episode subjects: Bigged-Up Broccoli, Charred Salad, Bean Burger.

  The Well-Done newsletter poses the question: Are hard-boiled eggs good for you? Good news here, and some surprising news too. Even better, their take on the best way to make them.

  The same newsletter, same issue, teases us with this headline: “12 Secret Ingredients That’ll Make Your Cooking So Much Better.” Among the recipes with a secret, brownies, pecan pie, extra crispy roasted vegetables, impressive desserts, and the mysterious “cretons.” You can scroll down to see all the dishes as an alternative to the slide show.

Still dealing with a holiday “gift” of extra pounds and inches?

Are they still being unwelcome guests at your waistline and beyond?  Either those that have been hanging around for too long now, or maybe a holiday “gift that keeps on giving”? 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 and inches, or keep you from shedding the ones you want to go onto someone else’s hips. Not a formal program, but rather a common sense roadmap to avoid fat traps without feeling deprived.

There is a full-story version but these days most folks prefer quicker access and that’s right here in “The Busy Person’s Diet Guide,” including all the information of the original but in fast-read form. There are also full chapters excepted into 99-cent books. All on Kindle, so you can just tap & start fat-zapping.

See all the Dieter’s Survival Guide books on this Amazon page

New Marketplace debuts next week

  FEATURED RECIPE  

Awesome beef roast with an English accent – yikes, this is good!

Well, there may be no ice cream in this Beef a la Mode but it does fold in some surprising spices more typically associated with dessert. Combined with the aromatics, the medley yields a full of flavor roast.

The recipe comes from the charming cookbook “Dinner with Dickens.” Notes tell us “Dickens writes about visiting Johnson’s famous à la mode beef house near London’s Drury Lane. and this is where he has David Copperfield treat himself to a ‘small plate of that delicacy.'”

The origin recipe, also shown on the page, tells us, “You may serve it up hot or cold.” Author Pen Vogler’s prep, “updated for the modern kitchen,” suggests we serve with carrots and greens. I actually put the carrots in the pan to roast with the beef, potatoes too, more opps for absorbing those flavors.

Dinner with Dickens: Recipes inspired by the life and work of Charles DickensIn page after page, foodie tales from the Victorian era accompany such historical preps as candied French plums, roly poly jam pudding, lobster patties, Yorkshire pie, tea cakes, and a libation called Smoking Bishop. Also, punch sauce which we’ll talk more about next week, when you’ll see how well named it is.

What makes this an especially nice gift book is a cover that almost has the feeling of tapestry. Right now at least, at a good price on Amazon.

Recipe    “Dinner with Dickens” cookbook

  TIP  

This is too important not to have its own spotlight

In the 01.10.20 Salon, in My Week, I referred to cookies I had made but without the usual peanut butter filling because they would be consumed by folks I didn’t know, and accordingly didn’t know if any of them might have peanut allergies. You can use the link if you want to go back and see how what I did at the time.

In that item I also made passing reference to a way that I had subsequently recalled that would allow you to make your favorite peanutty recipes and solve this every time, and it deserves more than that quick note. And that’s regardless of whether the ingredient was peanuts or peanut candy or peanut butter, or peanut whatever, and it would work for any type of dessert.

So obvious, I’m rather chagrined I hadn’t thought of this on my own. It’s simply a matter of topping the cake or cupcake or cookies or pie, et al, with whole or chopped peanuts.  It doesn’t have to be a lot – even a single peanut half sends up a red flag to anyone with this kind of serious allergy.

Shown are half peanuts on chocolate chip cookies baked in a mini muffin tin, and when removed from the oven stuffed with a small Reese’s peanut butter cup {the kind you unwrap}.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  Do you ever buy pot pies from the deli in your grocery store for a quick and easy dinner? The ones from my market are pretty darn good, loaded with lean and tender meat. But here’s how they can be fairly easily upgraded – top them with your own gravy. And, OK, ‘fessing up, if I don’t have available homemade gravy I do use, and have ever since a high profile chef told me this is his plan B – dry mix. But here’s a big ps to that. No matter what kind I’m using – chicken, turkey, pork – I always blend it with a brown gravy one, really kicks the flavor.

  Puff pastry donuts – the rest of the story. In our 01.17.20 Salon we featured a demo by Mad Genius for making donuts with this pastry. Couldn’t find the sheets so picked up a package of Pepperidge Farm shells, dipped them in peanut oil and baked as directed. Let me take a moment here to say I share a lot of good stuff from my kitchen which might indicate there are no flops. Wrong! Usually keep those to myself.

  But, ‘fessing up, these guys didn’t bake right {the oil?}, fell apart when I tried to entirely remove the centers to look like donuts, and had to go back in the oven looking like so many onion rings until they crisped up. But I let them cool a bit and then hit them with powdered sugar. So, if you erase donuts from your mind, and replace that image with say the Italian cookie pizzelles, hey not so bad. Just . . . not . . . donuts.

  So, was looking for ways to use the rest of the chocolate pudding from our 01.24.20 Salon item on my version of pudding shots in the My Week section. And then, yay, decided to press it into service as yet another oatmeal helper. Not bad at all! And then staying in the cereal “aisle,” if you want to go all kid with dry cereal, put the pudding under it instead of milk or cream over it. Say, with peanut butter Chex. {OK, yeah, did that – nice combo!}.

This week’s

  •  Photo credits – books-Amazon / all others-mine
  •  Link sources –  recipe-CS recipe page / Dickens book-Amazon
  • Partnerships – Amazon / PBS-membership, not affiliate

Click here or on the Amazon logo    to go directly to their home page

So far next week: more egg bennies, energy breakfasts, celeb helpline, another Downton Abbey cookbook, Aspen fest, pig pickin’ cake, punch sauce, classic savory sauce

Last time, just below: F&W’s Best-Ever Dishes, foodie app, taming the late-night hungries, Marketplace announcement, 5-star seafood au gratin, taming the brown sugar, rye in what???, my pudding shot, taming the food budget

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for email details

Note, transactions are solely between the buyer and linked supplier

All pages ©2020 CooksSalon.com

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

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Shrimp curry with spinach a la Downton Abbey, Jan 10-Jan 16, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

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

  TIDBITS – dinner in 30 / toddy & bonus spoon trick / Chai goes “kookie”    CS MARKETPLACE SPOTLIGHT – busy person’s diet guide    FEATURED RECIPE – flavors burst out of history    TIP –your pans will thank you    THE WEEK – the peanut indicator / treasure trove of food resources / steam up, up & away

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  I’m guessing pretty much every one of us could make good use of this. From Food & Wine online, 30-min dinners in an illustrated slide show with links to the recipes. You’ll find steak & chops, fish & seafood, pasta dishes, burger creations, veggie entrees, soup and eggs. I’m thinking of trying one of the chicken recipes, either the spicy Mexican one or the stir fry with Chinese cabbage.

  It’s sure the right time of year for this libation, and we can thank IrishCentral for a fine hot toddy prep. But what I found equally interesting is a tip embedded here. I haven’t had the nerve to try it and certainly not encouraging you to either – but if you do hope you’ll share it with the rest of us. Or maybe this is something lots of folks already know about and use. It involves placing a metal spoon into the glass which it says will keep it from breaking.

We have to guess this refers to when the hot water is added – clearly something is missing in that part of the prep. It would seem to mean some of the hot water is added to the glass in advance to heat it up, then discarded before proceeding with the other ingredients. I looked at some other recipes and most just put in everything at the same time. Cheers!

  And I just bet these would go great with that toddy. Chai-spiced snickerdoodles! Another flavorful winner from MyRecipes.

  CS MARKETPLACE SPOTLIGHT   

The “weight” is over! {or it can be}

Is taking off some pounds among your 2020 resolutions?  Either those that have been hanging around for too long now, or maybe a holiday “gift that keeps on giving”? 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 and inches, or keep you from shedding the ones you want to go onto someone else’s hips. Not a formal program, but rather a common sense roadmap to avoid fat traps without feeling deprived.

There is a full-story version but these days most folks prefer quicker access and that’s right here in “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 Marketplace, .99-$2.99.

CS Marketplace on this site

  FEATURED RECIPE  

History in every bite 

This just might be high on the list of most fun looking at and for recipes. The Downton Abbey Cookbook serves up delectable back stories for all the preps, plus Downton tidbits, snippets of relevant dialog, and even how to host a Downton-themed party.The Official Downton Abbey Cookbook

Curries carry their own piece of history. To quote the book, “In season 4 {Rose’s father} is appointed governor of Bombay and moves to India, which at the time was under British rule: in 1877, Queen Victoria was declared empress of India, and in 1887 she had five Indians brought over to act as her personal attendants.” *

They continue, “British fascination with India went back much further, however, and the first curry recipes appeared in English cookery books in the eighteenth century. By the time Downton opens in the Edwardian period, curries were almost as British as fish and chips, and were often seen as a way to use up leftovers.” {kudos!}

What I found so amazing about this curry is that for all its simplicity, it’s loaded with flavor. And would certainly marry every bit as well with chicken or pork – hmmm, wonder how it would be mixed with just rice as a side dish or meatless entree.

*  This was the real-life basis for the movie, “Victoria & Abdul.”

Recipe page on this site    “The Downton Abbey Official Cookbook”  ♦  Other Downton items  

  TIP  

Save the cookware!

We can thank Cooking Light for this revelation about a possible mistake we’re making with our pots and pans and bakeware. One simple and effective way, they say, to prolong their life, and especially the finish, is to allow some cooling time before hitting them with water. See the full story here.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  So I made cookies for some of my favorite people over the holidays and one of my favorite cookies is chocolate chip stuffed with a peanut butter cup. But what about possible peanut allergies for folks beyond the friends who may indulge without realizing there’s pb inside. So, instead used a caramel filled chocolate kiss. But afterward remembered something I’d read long ago which is – whenever this might be a concern, put an actual peanut, whole or chopped, atop the goodie. What a great idea. Next time.

  Do you have an Echo Show? I do now, the “8,” and among all the other features, what a bonanza for cooks. The rotation on the screen regularly features recipes and if you opt for one of them, a demo pops up followed by the actual prep in text form. And if you miss clicking it, you can just ask for it and sweet Alexa brings it right back. Or you can request a recipe and chances are several will appear as in the photo showing roast chicken options. Food podcasts too! What a fun and cook-friendly toy! {And no, not a freebie from Amazon}

  Could be my imagination. Often when I’m making stock, I’ll use a lot of water to be sure all the ingredients are totally immersed with plenty of room to frolic around as they cook. But then after they’ve done their best and are strained out, I let the stock continue to cook and evaporate somewhat to concentrate the flavors. When I was doing that recently I wanted to hurry the process but without boiling steam into the stock. Did this work? –  I turned on the vent fan and it sure seemed like those vapors stepped up their ascent into the ionosphere.

This week’s: 

  •  Photo credits – book/Amazon, all others mine
  •  Link sources –  books, movie, Echo/Amazon
  • Partnerships – Amazon

Click here or on the Amazon logo    to go directly to their home page

So far next week: Tex Mex cookbook, seafood au gratin, cheesy chicken casseroles, pudding shots, cheese board upgrade, puff pastry donuts

Last week, just below: top tasty recipes from 2019 on CS

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for email details

Note, transactions are solely between the buyer and linked supplier

All pages ©2020 CooksSalon.com

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

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