Chocolate Salted Caramel Tartlets {from a Paris kitchen}, April 12-18, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

♦  TIDBITS – food time travel / buttermilk tricks / give cabbage a chance     CS MARKETPLACE SPOTLIGHT – the intriguing dukkah    FEATURED RECIPE – bites of delight    TIP – tater flakes in chocolate cake???    THE WEEK – tartlet hint / pork perfection / Resurrection rolls

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  This could be fun to work with. A recent article in the Washington Post, arriving in my mailbox via ProChef SmartBrief, points a virtual long lens scope at some ancient foods. Since they seem to be evolving into the present day spotlight you just might see them at your market. If you do, and want to play, you can read here how to do that.

  Came across this post from The Kitchn when I was looking for ways to use up my buttermilk. I didn’t actually use any, but maybe some Salon Friends out there might want to tap into some of these recipes. In fairness, it was their pancake suggestions that inspired the one I made with buttermilk mix, a My Week item in the 04.05.19 Salon.

  When you see a headline that starts “Don’t Love Cabbage?” you can guess some solutions will follow. It adds “You’re Probably Cooking it Wrong” – they do regard boiling as “bad,” but if you cook it with corned beef or smoked ham or Polish sausage, or a combo thereof along with some onions, carrots and potatoes, that’s pretty darn good. But here are definitely interesting variations of grilling, roasting, steaming and sauteing along with hints on embellishing the results.

  CS MARKETPLACE SPOTLIGHT   

One spice, three ways to get it, countless ways to use it

As if I weren’t already sufficiently intrigued by the dukkah {doo-ka} seasoning mix mentioned in the ancient foods item above in Tidbits, interest notched even higher when it almost immediately turned up in two other places. First was a recipe on the CIA site for American Lamb chops with pecan dukkah and salsa verde {shown}.

And second was in the “My Paris Kitchen” cookbook featured in the 03.22.19 Salon, a prep that started with sliced cauliflower florets, tossed with olive oil and s&p, baked in a single layer for 25 min at 425, stirred once in that time, then mixed with dukkah and roasted for an additional 15-20 min, or until seared and browned.

Dukkah, 1.6 Oz Glass JarBut as that article noted, this nut/seed/spice blend can “be used to season fish, poultry, meat, grains and vegetables. It also happens to be deliciously appealing on Instagram-famous dishes such as avocado toast, grain bowls and hummus.”

So how to put it in your pantry? You could make your own from the choices shown at the link below. You should be able to find it at Trader Joe’s and might be able to find it at a local grocery store or specialty store. Or you can order from a wide array of offerings on Amazon.

CIA recipe    Dukkah recipes on google    Dukkah on Amazon

CS Marketplace – Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

  FEATURED RECIPE  

An American in Paris – with recipes!

This is an interesting cookbook. Author David Lebovitz spent 13 years at the  reveredMy Paris Kitchen: Recipes and Stories Chez Panisse in San Francisco, left to write food books, a memoir and blog, and then subsequently for reasons even he can’t quite explain moved to Paris.

His cooking is influenced, he says, by “where I’ve lived and where I am now . . . replete with aromatic flavors that rely on garlic, fresh herbs, juicy stone fruits, and earthy root vegetables, as well as lots of olive oil.” And chocolate! He says . . . “you’ll notice that I use in a lot of my desserts {Without apologies}” None needed!

In this book, “My Paris Kitchen,” you can certainly learn some tips and techniques from a French/ American perspective. Though not overly complicated, it may not be particularly suitable for a beginner.

May I suggest you read the more detailed description and reviews on Amazon. There you will also see that it’s rated 4 1/2 stars. Meanwhile our Featured Recipe, Chocolate Salted Caramel Tartlets from Lebovitz’ site, is actually fairly easy.

Recipe    “My Paris Kitchen”    Other Lebowitz food books 

  TIP  

Let’s be flaky!

Funny how you’ll see some food find, and then in short order come upon related items {just like the dukkah}. In this case the original reference was to the multiple uses for potato flakes discussed in a MyRecipes story we linked in the 03.29.19 Tidbits section.

The first find was in a back issue of Food & Wine, a recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise. Next was a prep using the flakes in potato pancakes that I came across while on the AllRecipes site.

To take this a step further, tapped into the Idaho Potato site, entered “Potato flakes” recipes in the search box and 117 results popped up. If you want to take a look, be sure to use the quote marks as shown.

And in that listing, found the dish pictured here. It’s wow, yes, made with potato flakes! – Fudge Mocha Idaho Potato Cake, and you can find that recipe directly in the search.

F&W Schnitzel recipe  A/R Potato Pancakes recipe   Idaho Potato site

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

 Hmmmm. While I’m sure the dough in our Featured Recipe is quite delectable, maybe you don’t want to take the time or get the ingredients. One of my fast, favorite, crowd-pleasing recipes calls for baking the squares of refrigerated peanut butter cookie dough as is {no schmooshing} in mini muffin tins and then as soon as they come out sinking a Reese’s peanut butter cup into each {the ones you unwrap, not the smaller ones that come unwrapped}. Could this work here?

  After playing with a number of different methods for cooking a pork roast I’ve found what I like best is in fact a very simple prep. For about a 5 lb roast, rinse and pat dry, sprinkle generously with garlic salt and freshly ground pepper. Onto a rack, into a roaster pan, leave uncovered, 450 for 3o min, 375 for 2 hours or until it registers 170 {check before the 2 hr point}. Let stand at least 10 min.

 I recently came across a reference to Resurrection Rolls. Had you heard of them? I hadn’t so turned to google to see just what they are. AllRecipes gives us both a recipe and this back story: the sugar/cinnamon dusted marshmallows inside refrigerated crescent rolls disappear as the rolls bake, leaving a hollow shell, representing “the tomb of Jesus on Easter morning.” Their page includes a demo for this cook-rated 4 1/2 stars recipe.

So far next week: Shaking beef, stuff even better the second time around, another toast upgrade, sweet tv, Guinness donuts – made them !, there goes waste & here comes the gravy

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits: lamb chops/CIA & American Lamb, dukkah & book/Amazon, tartlets/ Lebovitz’ site, fudge cake/{photo contest winner !}Suzanne Lumsford on Idaho Potato site, pancake & pork roast/mine

All pages ©2019 CooksSalon.com

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

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Thin Mint/Banana Cream Pie {+caramel}, March 22-April 4, 2019

Computer being a bad boy againnew post April 5

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – pb&j mug cake / spirited chocolate donuts / phooey on freezer burn    CS MARKETPLACE SPOTLIGHT – Martha tells all    FEATURED RECIPE – Girl Scout cookie dessert & an oopsie & bonus recipes   TIP – talkin’ cheese    THE WEEK – fresh pb / toast 2.0 / good read, no recipes?

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  So, in our Feb 15, 2019 Salon we shared a link for mug cake recipes on google, all kinds of flavors. Now I’ve come across a one dear to my palate. Peanut butter and jelly mug cake! And like the others it’s pretty much 5-min or less from taking the empty mug out of the cabinet to taking the filled mug out of the nuker. You have to scroll a bit through the text to reach the directions, and once there note that there’s an alternative for making a fudgier, peanut butterier version.

Could this be the best way ever to start your day? To be honest, the folks at Irish Central actually position these donuts, Chocolate Baked Guinness Donuts with Irish Cream Glaze, in the dessert slot. I say, your choice. Since I already have Guinness for the Irish stew featured in our 03.15.19 Salon, just may give this a try. And if I do, CS friends will be among the very first to know.

What is freezer burn, what does it look like, what does it do to food – and most important, how can we avoid it. Food & Wine has the answers in this super helpful article.

  CS MARKETPLACE SPOTLIGHT  ♦ 

“The Martha Manual”

We first mentioned this new book from Martha Stewart in our 03.08.19 Salon, noting its thorough coverage of cleaning, organizing, repairing, laundry, decorating, crafts, gardening, pet care, entertaining – and cooking which we promised would get a closer look.

Here her comprehensive take guides us on tool repurposing, produce purchases, freezer use, leftovers, ingredient timesavers, basic methods, kitchen troubleshooting, baking skills, and frosting tips. Within each, so much illustrated detail.

There aren’t really recipes, but you will find preps in this section. For example, I found instructions for vegetable broth, nut butters, corncob chowder, baked butternut, pan sauces, parchment cooking, a proper omelet, refrigerator pickles,

Party prone cooks may also be interested in the “Host and Entertain” and “Celebrate” sections. The former is food oriented,  the latter fun oriented.

The 387 pages add up to a blueprint for an easy, organized, enjoyable life with a whole lot of pretty touches along the way. It’s 4 1/2 stars on Amazon, now $24.50 {vs $35} for hardcover, $14.99 for Kindle.

“The Martha Manual”    Stewart’s other books & more

CS Marketplace Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

  FEATURED RECIPE  

Thin Mints rule the crust

The oopsie first. In our 02.08 19 Salon I mentioned that the Girl Scout cookies available on Amazon didn’t indicate any time limits, which was true. But decided I better check a little further and received this reply: “. . . usually just during the first few months of the year – until we run out of this year’s stock.” Right now Thin Mints and others still show as available.

The pie recipe on the site is actually for peppermint chocolate cheesecake on a Thin Mint crust. You can access this by clicking the link below, selecting Thin Mints from the recipe list, and then scrolling down to the pie and, I might mention, passing a whole bunch of other good stuff on the way.

I started with their crust prep, 10 oz bag Thin Mints crushed and mixed with 3T melted butter. But then went a simpler route, filling it with banana cream pudding and after thoroughly chilled, decorating it with some caramel striping.

Note: if you can no longer find these cookies, you can still make a comparable crust for either the cheesecake or the pie {or any other filling} with store-bought chocolate mint cookies. I’ve done this previously the same way, 10 oz bag, 3 T melted butter.

And, a chuckle: This is from one of the Internet cartoon collections: How many boxes of those Thin Mints do I have to eat before I start seeing results???

Girl Scout cookie recipes  ♦  GS cookies on Amazon  

♦  TIP  

Cheese It!

I just came across some tips from the “Hot & Cheesy” cookbook that I had kept note of because they seemed particularly valuable. Here’s some of what author Clifford A Wright has to say . . .

  • Store cheese separately from other foods {like in a compartment}
  • When aged cheese melts, it will be grainy
  • When young cheese melts, it will be creamier
  • It should be cooked briefly and gently, just until is has fully melted
  • It’s easier to grate, crumble or slice when it’s cold
  • 1 cup of shredded or crumbled cheese weighs about 3 ounces
  • {love this one} “Nonfat cheeses never melt, but I don’t use them, as they have no taste”

“Hot & Cheesy” Cookbook

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  Thinking next time I make that Thin Mint/banana cream pie I’ll decorate it with peanut butter stripes. Maybe what brought that to mind is the fact that pb has two honorary mentions in this week’s Salon. And that brings me to this question? Do you ever make your own? It really is so easy, just dump a jar of peanuts of your choice in the food processor. I don’t even add oil, but rather just keep processing until the nuts release enough of their own oil until, voila! peanut butter.

♦  Bye bye breakfast blahs. That’s what I thought when I read this Food & Wine article, “12 Healthy Ways to Spice Up Your Morning Toast.” For some folks, Healthy is a caution, for others an invitation. Think both groups will be happy with these flavorful and colorful a.m. upgrades. Actually the dozen is spread over three “bases” – peanut butter, ricotta, and avocado. Here is my pb/carrot strips/chile garlic sauce/lime strips.

  So, now reading Rhys Bowen’s “Heirs & Graces,” her next Spyness book after “The 12 Clues of Christmas,” featured in our 03.08.19 Salon. It’s off to a good start with Mummy smack dab in the spotlight, but not for long as Georgiana could have predicted. One thing I want to note though – I haven’t seen any recipes in this one. So if you’re just looking for a good read from this top selling mystery author, probably any of her books would be fine, but if it’s recipes you crave may want to give it a leaf-through first.

So far next week: tater flake tricks, you eat whaaaat?, best biscuits, braid your eggs, spud art, wowsa pancake, cauliflower upgrades

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Note, transactions are solely between the buyer and linked supplier

Photo credits: Donuts/Irish Central, Martha book/Amazon, Martha pic/her site, cheesecake/Girl Scouts site, banana cream/mine, cheese dish/Wright’s book, pb/mine

All pages ©2019 CooksSalon.com

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

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