Getting saucy with a first class cookbook, July 5-11, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – fun pastry gallery / meatballs {etc} on the move / cookie secret    CS MARKETPLACE SPOTLIGHT – it saves money too    FEATURED RECIPE – put this on a lot of stuff    TIP – but no fire breathing    THE WEEK – great New Orleans cookbook / riotous bread pudding / jalwho now???

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  If the name Dominique Ansel is at all familiar, it may well be because he is the original cronut guy. But thanks to “Food  & Wine”  we can take a look at what he’s up to now, pastries that mimic New York icons. No matter what those confections look like, they are not what they seem. Just fun to see.

  Well you can pretty well rest assured food delivery is here to stay when the practice is now being tested by IKEA. For now just in Paris, but if it succeeds could your neighborhood location be next. I must say I would welcome having their awesome lingonberry preserves show up at my door as opposed to me showing up at their bazillion sq ft building and parking lot.

  This could almost be a parlor game – guess the surprise ingredient in an otherwise fairly classic chocolate chip cookie recipe. Right you are, buttermilk. Follow the link for the exact details from Food52. Btw, wonder if a similar upgrade could be achieved with buttermilk powder.


Be adventurous, save the planet

While a good many of us do our best to reduce food waste, I’m guessing most of us may not have  ventured into this book’s realm of “Cooking With Scraps” by Food52 columnist Lindsay-Jean Hard. She does, bless her heart, make it ever so easy, devoting each chapter to a single ingredient and its possible, if unexpected, roles. Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals

Although as it turns out, lots of the preps are not so far out, such as the mix of apple peels & cores, white and brown sugar, that yields a simple apple syrup. And then there’s the, ahhhh, banana peel cake {although the cooks in Food Network’s The Kitchen declared it excellent}.

No matter which recipes you may or may not want to try, by the last page you may well start viewing the whole concept as a fun, creative game. You might be daring the trash can to continue claiming peels, cores, rinds, seeds, leaves, stems, stalks, pits, pulp, grounds, cobs, leftover bits, cooking liquids and stale stuff – neener, neener, you’ll now have some fine ideas for these food bonuses.

The book is 4 1/2 stars on Amazon, hardcover {good discount} and Kindle {huge discount}, Prime eligible. Also, an Amazon Best Seller.

“Cooking with Scraps” Lindsay-Jean Hard at Food52


Dazzling coffee table book . . . with recipes

The restaurant creds: Gramercy Tavern, in biz over two decades, nine James Beard Awards including “Outstanding Restaurant” and “Outstanding Chef in America,” darling of the critics, 4 1/2 stars on Yelp with over 2700 reviews.The Gramercy Tavern Cookbook

The book: “The Gramercy Tavern Cookbook,” by GT’s chef Michael Anthony and founder Danny Meyer – 4 1/2 stars on Amazon, hardcover {good discount}, Kindle {phenomenal discount}, Prime eligible.

The premise: to reproduce “the spirit of the cooking at GT, and to create your own versions of our recipes . . . {and} the book will look great on your coffee table, but I want you to take it into the kitchen and use it well.”

The recipes: much like the beloved NYC restaurant’s dishes, offer familiar takes in an upscale style, such as sugar snaps with lobster, carrot cake with carrot glaze, slow roasted pork with bacon broth. Our feature – a creamy, herby, citrusy sauce, in the book a flounder topper but ever so good on other fish, poached chicken breasts, grilled veggies, and on and on.

One of the best lessons: how easy it is to take a dish from basic to breathtaking, with either composition or topping. Shown, another fish dish, char, joined by a rainbow of veggies and flowers – you don’t even have to go this far, just some garnishes of different shapes, colors, textures drawn from what may well already be in your fridge.

Superb sauce recipe    “Gramercy Tavern cookbook”  


Slaying the Dragon {Fruit}

Well this is a bunch of fun. As scary as dragon fruit may be to look at, it’s ever so easy to enjoy.

The link below from Real Simple takes you through selection at the store, prep and apps at home. There’s a demo too, and one thing that’s shown in there but not mentioned in the text is cutting off the tough stem before halving the fruit lengthwise.

So just what do we have here? It’s juicy and mildly sweet which makes it quite refreshing, but you may even want to hit it with some honey or agave. The texture to me is much like a red plum. Those seeds are barely noticeable, not crunchy as in raspberries.

No matter how you serve it, probably best to run a spoon along between the white and red parts. This will likely leave some of the fruit attached to the rind, which is a good thing because that part is decidedly less sweet. So, CS friends, get out your “swords” and go for it.

Dragon fruit primer


Welcome to my kitchen and living room

  So, was looking at some leftovers in the fridge and freezer, all in the sweet realm, and hmmm, starting thinking, how much could I stretch the boundaries of bread pudding. Here’s what went into the mix: half of an apple pie, about two banana donuts, a store-bought cinnamon roll, half a dozen no-bake chocolate/coconut cookies, maybe a half cup of peanut butter pudding, the bottom of a jar of Nutella, also to give the name some legitimacy about a cup of bread, and then because I’ve become such a fan, 2T of malt powder.

♦  Btw, used a bread pudding recipe in my favorite New Orleans cookbook, “La Bouche Creole,” as a guide for the eggs, milk and vanilla. One thing, since the bread and its friends were of indeterminate measure, started with just 3 c of milk rather than the specified 4 and that was just right. So here’s the problem with improvising – if it turns out good, and oh boy did it, you really can’t recreate it. Oh well, enjoy now, try others in the future, and hope you will too.

  In the 06.21.19 Salon I noted an item on our “Eclectic” page about a book where the main characters are the grandchildren of Sherlock and Watson. At one point the grandaughter, Charlotte Holmes says, “I’d heard quite a bit of rot from him about the curative powers of chicken jalfrezi.” Eh? So, to the “Diner’s Dictionary” and once again wasn’t disappointed. In brief, jalfrezi, Indian but familiar in the UK since the late 1900s it says, is a “medium-to-very hot curry featuring meat, fish, or vegetables cooked in a sauce made with onions, tomatoes and fresh chillies {sic}.”

So far next week: tell-all Shake Shack book + sauce recipe, chile rellenos go snacky, healing foods, coffee rules {maybe}

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Photo credits – books/Amazon, fish dish/Maura McEvoy in the cookbook, all others/mine

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