Marcela’s Sandwich Cake, June 7-13, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS –  best brunching / pub in the yard! / mousse on the loose   CS MARKETPLACE SPOTLIGHT – cookbooks just for dad    FEATURED RECIPE – ole every day / savory cake    TIP –  lemon hack    THE WEEK – carb cuts / risotto vs. soubise / fiesta beverage

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

Lots of brunch opps right around the corner, so thanks to Food & Wine for this timely – and extensive – roundup of “Best Brunch Recipes.” Among the tasty suggestions: brioche with prosciutto/gruyere/egg, butterscotch sticky buns {with actual scotch! – also wondering if you couldn’t use the decadent glaze on store-bought buns or muffins}, potato pancakes with smoked salmon/caviar/dill cream, open-face eggs and griddled ham breakfast sandwiches. Beverages too, including the “Hellfire Club Bloody Mary.”

  Oh, how much fun would this be??? Right now just in Boston but if I understand a linkNewPhotoImg1-min correctly on their site, other cities could offer it at some point. What is “it”? An inflatable Irish pub!

. . .  that can come with traditional Irish food, drinks and entertainment . . . and says, Ask about our Irish Wolfhounds. What? Rent-a-Wolfie?

So if you do live in Boston, guess the only question is, how big is your backyard? Or, how big is a party-prone friend’s backyard? Plan ahead, Halfway to St. Pat’s Day is just a few months away!

Should we thank Food 52 or not??? For . . . a two ingredient chocolate peanut butter mousse. Nothing like making indulgence in easy reach, even easier with the demo. In the interest of full disclosure there is water too, plus optional flaky salt, and the whisking {“like your life depends on it”}. I’m going to have to try this just because I’ve always thought that water makes chocolate seize up. Just research, you understand.


For dads that cook, dads that would like to cook

Short Order Dad: One Guy?s Guide to Making Food Fun and Hassle-FreeHow nice to see Amazon has all kinds of cookbooks for dad. As always, many ways to customize your search.

Just on the first page I found “making food fun and hassle-free,” “everything your mother never taught you,” plus healthy food, slow cooker recipes, dishes for the single dad, so much more.

Most of those are well rated and reasonably priced, available in various formats. Also many are Prime eligible.

Cookbooks for Dad


Make any day, every day if you want, a Fiesta

Two brief glimpses tell us just about everything we need to know about Food Network host/cookbook author Marcela Valladolid’s brand new release, “Fiestas.” First, her three chapters make abundantly clear her must-haves for such celebrations: Drinks, Nibbles, Sweets.Fiestas: Tidbits, Margaritas & More

Second is the attitude she’s evolved toward hosting these get-togethers. After earlier years of feeling that everything had to be perfect {“God forbid I burned a tortilla chip”}, she now says, “My focus is simply on corralling the people I love and feeding them.” Hooray for that!

Our featured recipe is a beauty, looks like a fiesta all on one plate. The tuna/ham/cheese/pepper creation, a “sandwichon,” actually comes from her beloved mom who, btw, used olives halves instead of flowers, and in fact the garnishes aren’t even listed in the ingredients but rather as suggestions in the directions – really, a matter of your own artistic choice.

Some others of interest – sweet potato chipotle hummus, white chocolate and apricot oatmeal cookies, dulce de leche cream puffs, mint chocolate coffee cocktail. And Marcela’s also a garnish-o-phile with beverages, variously splashing in, e.g., cucumber curls, blood orange slices, serrano disks, coffee ice cream, flowers and flower flavored ice pops.

Sandwich recipe    Marcela’s “Fiesta” cookbook   Her other books


It works!

This is one of those things you sort of have to try to believe. It has to do with the times you need just a bit of lemon juice. You cut, use the half or whatever, store the rest, find it in the fridge weeks, months {?} later. But . . .

What if you could use fresh lemon in a way that’s sort of comparable to the lemon juice from concentrates sold in lemon-looking containers. This Food52 food hacker found the way.

Btw since the gimmicked lemon looks like the others, I keep it separate in a little dish. One thing, probably want to use it in a few days as it does tend to dry out.



Welcome to my kitchen and living room

  The Anti-Anxiety Diet book featured in our 04.19.19 Salon emphasized more proteins and fats, few carbs. Now personally I prefer a balance, but was thinking maybe fewer carbs would achieve more balance. The start – open face sandwiches, veggie-based pasta, more sweet potatoes, fewer white potatoes. Not always, of course. Just in case you might be thinking along the same lines.

♦  I’ve never had a risotto anywhere that could rival my husband’s ambrosial version. Intimidated me enough that I’ve never even tried to make it. But aha, enter soubise. While it’s basically an onion sauce enriched with cheese, some preps also mix in rice. And instead of stirring the stuff until your arm’s ready to fall off as with risotto, with soubise you do a bit of prelim cooking and then the oven does the rest. Here are some descriptions and recipes on google, and as you’ll see there are various add-ins. I’m ginning up {not literally . . . yet} to give this a try. Will sure let you know.

♦  Guess this is a week of “gonnas” because something else I want to try is mezcal. That was prompted by a Food Wine story that revealed the difference between the mezcal and tequila. A helpful gent from our local Lee’s described it as smokier than tequila because the first destination for the raw agave hearts is literally a smoke pit. Think next time I’m there just going to go for it. Could be nice next to a plate of something from the cookbook in our Featured Recipe section above.

So far next week: corn pudding, kitchen decor tips, “Glorious Food,” chocolate peanut butter pie, tenderizing any cut of beef


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Photo credits: pub/pub site, MD gifts & book/Amazon, Marcella’s cake/, lemon & soubise/mine

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