Giada’s fresh & simple salmon dish, Jan 17-Jan 23, 2020

Hosted by Barbara J Nosek

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CS friends, and help yourself to tasty resources

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

  TIDBITS – cheesy chicken galore / pudding shots! / cheeseboard upgrade    CS MARKETPLACE SPOTLIGHT – top-rated cheeseboards    FEATURED RECIPE – a touch of spring     TIP – it’s a wrap   THE WEEK – Tejano cooking / donuts from what ??? / a tasty, testy past 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

I so look forward to receiving the MyRecipes online newsletter because it’s always filled with good stuff that I like to share with you. But sometimes a single newsletter is just a total culinary home run and one I just caught up with from last month is a perfect example. All three tidbits come from that one newsletter

  Here’s another one of those {at least to some of us!} irresistible headlines. 34 Cheesy Chicken Casseroles. So much good stuff here, classics like parmesan and enchiladas to some a bit more out there including a loaded baked potato version and a Tex-Mex squash combo. Btw, if you don’t want to do the slide show, should be able to just scroll down on the page that opens with the link. And . . . “surf” takes a turn next week in our Featured Recipe, baked seafood au gratin.

  Oh yum. Move over jello shots, here comes pudding. After pudding of your choice and alcohol of your choice, the variations are endless, as their story, “How to make pudding shots: the easy, boozy treat you never knew you needed,” shows in living color. It’s sort of like a spirited, drinkable, trifle. Now, it doesn’t specify where the alcohol goes, but guessing jello shot vets know it will be mixed into the pudding. Some other pudding shots I saw online combined everything into one mixture, but this layered approach makes a really nice presentation.

  So the holidays are over, but the reasons/excuses for a party large or small are fortunately never ending. A star of the show can often be a selection of cheeses. But have to say I never realized that “This ingredient is a crucial addition to your cheese board.” Not trying to be mysterious here, but before you click the link, see if you can guess what ingredient is not usually on the board but in fact makes great sense to join the array. I like it!

  CS MARKETPLACE SPOTLIGHT   

And continuing  the subject . . .

It’s like a cheeseboard superstore at Amazon. Yikes is this some good looking stuff.

Choose your material, choose your size, choose your shape, choose your amenities, choose your price – it’s all there. To give you a bit of a head start on filtering your options, our link below takes you to only boards that are 4 stars & up.

Did someone say amenities? Yep, some of these items come with slots or niches for serving utensils or even better a slide-out drawer {shown}, or slide out trays for extra surface, or cracker trenches to keep them nice and neat, or with their own little bowls or cheese markers, and at least one that stores as a compact wedge and then swivels open to an 18″ tiered circle {shown}.

Beautiful Boards: 50 Amazing Snack Boards for Any OccasionAnd even if you’re not in the market right now? Might want to take a look anyway since most of the boards on the Amazon pages are “dressed,” and as such offer a wealth of ideas on how you could assemble your own goodie mix. Or you can find all kinds of help with our link to colorful books on cheeseboards for all occasions.

Note that you can click on the illustrations to go directly to that item on Amazon. This book, btw, is an Amazon Best Seller.

Cheeseboards 4 stars & up    Cheeseboard books 4 stars & up

  FEATURED RECIPE  

Just simply good 

Even though spring is not yet even close to visible on the horizon, a touch of it can come to your plate with this fish dish from Giada. And because the salad accompaniment is so “springly,” the goodness of the salmon remains the star of the show.

The filet is treated gently in both the prep and the cooking process. A quick broil and done.

As for that light, bright salad, it actually serves double duty, as a bed under the fish and then as a garnish. That would be a lightly dressed mix of fennel, radish, and basil, a great counterpoint to the richness of the salmon. Btw, I also used some of the pretty and flavorful fennel fronds as garnish.

Giada continues her focus on tasty, healthful dining. You can keep up with offerings by signing up for her newsletter, link in the upper corner of her page.

Giadzy’s Broiled Salmon with Fennel Salad   Giada’s cookbooks    Giada’s DVDs

  TIP  

But wait . . . there’s more

Encore! This is indeed a re-run but it fits in well with our other sections this week.

There are suggestions galore online on the best way to store packaged store-bought cheese. This is what has always worked well for me . . .

Cut off the end of the package wrapper. Then cut along both top edges all the way to the back, but leaving the back intact so that you end up with a kind of hinged flap.

After slicing off the cheese you need, fold the two loose ends of the wrapper over the cheese, and place it in a food storage bag, pressing the opened end tightly against the inside of the bag so the wrapper ends stay in place as you press out the air, seal the bag, and fold the rest of it around the block of cheese.

If you’re rather use devices designed for that purpose, we have a link below to that page on Amazon.

Cheese keepers, 4 stars & up

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  The cookbook, “AMA – A Modern Tex-Mex Kitchen” served up a nice discovery. Though I’d heard of it before, had never really delved into Tejano cooking, the south Texas home vs nationwide commercial version of Tex-Mex. It’s marked by lots of beef, chili plain and simple, lots of chiles fresh and dried, cumin, and two surprises – considerable German influence and more bacon than I expected. The title refers to the chef/author Josef Centeno’s LA restaurant, Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes)whose name in turn honors Centeno’s great grandmother’s cooking, and the cuisine is the product of four generations of food-oriented Tejanos {Texans of Mexican heritage} on both sides of his family. Haven’t tried any of the recipes yet, but surely will.

  I just love the Mad Genius tips. This time it’s donuts, which he calls the easiest ever and they just may be. The magic is in puff pastry, and the rest of the story is in his donut demo. Btw, since I don’t do a lot of deep frying, I made some by dipping both sides of puff pastry shells in peanut oil and then baking them per instructions. {Hold off for Part II in two weeks.}

  Oh, the memories. As a Chicago native and long time Las Vegas resident, the story is of more than passing interest. My first contact with any of the elements was when my husband and I, visitors at the time, dined at a fabulous Italian restaurant near the Las Vegas convention center – called Villa d’Este, it was parlayed from a previous site called Villa Venice, in turn previously Anjoe’s. After a history of a gunshot, a fire, Chicago mob ties, and a touch of Sinatra, it eventually evolved into Piero’s, now an equally famous institution for almost four decades. One of my very favorite chefs, Hubert Keller, will visit this legendary restaurant during his January 25 “Secrets of a Chef” episode on PBS.

This week’s

  •  Photo credits – cheeseboards & book/Amazon, all others/mine
  •  Link sources – cheeseboards, books. dvds/Amazon, recipe/Giada’s site, donut demo/Food & Wine site, history of Villa d’Este, now Pierro’s/ imgur.com {shows “lock” icon}
  • Partnerships – Amazon

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

So far next week: more cheesy goodness with a baked seafood au gratin, 40 best-ever recipes from top source, my own pudding shot, chocolate cookies with surprise ingredient, new fave baked beans

Last week, just below: shrimp curry with spinach, 30-min dinners, hot toddy prep {plus bonus tip}, chai-spiced snickerdoodles, bye bye holiday pounds, save the cookware, food resources keep Echo-ing, “venting”

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