Favorite Recipes from CS 2020, Jan 8-Jan 14, 2021

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

Hosted by Barbara J Nosek

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To see the full details for each dish, including recipe, context, recipe notes and any relevant substitutions click the opening link with the date – to see the recipe only click the closing link

07.17.20, Food Tips for Our Times  Fruit Pizza There’s a good chance there might be some extra fruit, fresh and canned, in the house these days, after stocking up for baking, dressing up a holiday table, received as gifts. A fun and colorful way to put it to good use is a fruit pizza. And at the same time show off your artistic skills! Just layer different colors of fruit and jam on a baked pizza crust spread with soft cream cheese and voila! a work of art. And so pretty! Here are some other suggestions for fruit pizzas that google found.

05.13.20, Featured Recipe  Chicken Pepperoni Parmesan  Just looking at the name tells you it’s a pretty good bet it tastes pretty darn good. And it does! This chicken pepperoni parm is already a plate of flavor. But in fact I did add some Italian seasonings to the tomato sauce or you could certainly use a jarred marinara. I also sautéed the chicken as is in butter/olive oil instead of breading it. Add crusty bread and a green salad and it’s done and yum. More good news – it all bakes on a sheet pan.  Recipe 

04.03.20, My Week  “Potato Snow”  What a fun and festive way to play with taters. See the pic? – that’s “potato snow,” and oh so easy too! Per the recipe, simply push boiled, peeled, towel-dried potatoes through a coarse sieve with a wooden spoon letting them “pile high into a snowy mountain slope.” Or do that several times to make a “range.” Another recipe I found {on an unsecured site}, suggested adding onion salt and garlic salt to the cooking water rather than trying to mix it in afterward. The prep I used is from The Secret Garden Cookbook.

10.23.20, Featured Recipe  Bobby Flay’s Cheesy Bacon & Tater Quesadilla  This is a perfect example of Chef Flay’s passionate take on southwest cuisine. The title foodstuffs join onion and peppers in a tasty tortilla stack, topped with a nice fried egg, fresh tomato salsa, and chopped chives. A perfect way to start the day. Especially a day with a late and lazy start. Bloody Marys anyone? The recipe is on the Food Network site.  Recipe

07.17.20, Featured Recipe  Ice Cream Bread  Wow, the unique flavor of ice cream right in your bread? And just 3 ingredients. In the original sojourn I used French vanilla, then played with some variations. The result is sweeter than bread, less sweet than cake, with a texture kind of between French bread and pound cake. Those subsequent variations  – Chocolate Chip Cookie Dough {08.07.20}, Chocolate Brownie {10.30.20} Each good as is, but also happily welcome toppings.

10.02.20, Featured Recipe  Knife & Fork Bacon Cheeseburgers  This is one satisfying plateful, a happy gathering of onion, tomato, pickle, bacon, burgers, buns, plus a condiment mashup, and savory cheese sauce. And this is nice. Lots of the elements can be prepped in advance. To make life even easier, use store-bought burgers if there are some you like, and fill out the plate with deli-supplied or pantry & fridge ready side dishes. Might also like to take a look at these google-found alternatives for burger sauces.

06.19.20, Featured Recipe  Bacon Peanut Butter Corn Muffins  One bite and you’ll see why these goodies took a top award in a Taste of Home contest. Yowza are they good. And happily the come together with ingredients likely already in residence in your pantry and fridge. Great as is for breakfast. Or with the caramel ice cream topping, Poof! Dessert! Or go all in for dessert with the suggested alternate of chocolate chips and chocolate syrup. And you know what, thinking this topping would be just as happy on a regular pan of cornbread or even pancakes, French toast, regular toast. Recipe 

11.20.20, Cocktail Hour Buzz  Baked Mini Ham & Cheese Sandwiches  This hearty snack actually was part of a reply when we invited “Alexa” into CHB and asked her for cocktail snacks made with cheese. These minis sounded so good, and then tasted as good as they sounded. Pretty easy too. One of the others that’s now high up on our to-make list is the Filled Parmesan Baskets, and then maybe the Stuffed Artichoke Hearts. If you would like to see the other snacks and their recipe links, just click on the 11.20.20 above. All are from AllRecipes, and there’s demos too. Recipe

09.18.20, Featured Recipe  Cheese Ravioli Soup  A big bowl of good, and thank you Taste of Home. Despite the long-ish ingredient list, it’s as easy as 1-2-3. 1} brown the ground beef, then add the sauce ingredients. 2} cook the ravioli, combine with the sauce and heat through. 3} stir in parm, top with parsley. Done! So what brought its rating down to 3 1/2 stars. Not the flavors. Nope, instead critics said it was more like an entree than soup – and we couldn’t agree more! Thick, hearty and satisfying.  Recipe 

10.09.20, Featured Recipe  Nanaimo Bars {and “Plan B”}  For at least seven decades these rich bars have been on celebratory tables in Canada. Rich, yeah! A chocolately, nutty, graham cracker crust, topped with amped up butter cream frosting, topped with a kind of ganache where the cream is replaced by butter. Indulgent! Even so, I played with an alternate, “NaNaNo Bars,” – a bit less complicated, a bit less crumbly, and a bit less sweet, maybe more creamy. You can see details of this version if you want in the 10.09.20 Salon. Recipe

Our Featured Recipe when we return to regular Salons Jan 11: a full of flavor tamale makeover

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Cookbook author’s Chocolate Cobbler, April 3-April 9, 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 – taco shell, the blank slate / best cobbler? / marinara + +  ♦  CS MARKETPLACE SPOTLIGHT – sheet pan 2.0    FEATURED RECIPE – oh my!!!    TIP – flour trick    THE WEEK – save the milk / fun with taters / impromptu dressing 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  A feature in “Parade” last weekend was a fine reminder of just how versatile tacos can be. Once you set up a shell {see our tip in the 02.21.20 Salon for making them stand tall} or lay out a tortilla, the possibilities for fillings/toppings are boundless. Meats, fish, cheeses, veggies, beans, fruits, bacon, eggs, chilies, onions of any color, garlic, citrus, herbs, sour cream, salsa in all its variations, hot sauces and other sauces. What a great way to raid the fridge and use up tasty odds and ends.

  This week’s Salon is a bonanza for cobbler lovers. Not only do we have the blow-everyone-away chocolate version as our Featured Recipe. but also this from MyRecipes: “How to Make Your Best Cobbler Yet.” You’ll find the 1-2-3-4 of assembling your dish, and then how to cook it in the oven, on your stovetop, or even . . . on the grill.

  Truth be told there are some decent spaghetti sauces at the supermarket. But Epicurious via msn.com says there are ways to make them even better with its “5 Ways to Amp Up Jarred Pasta Sauce.” Temperature, seasonings, ingredients, cooking and baking techniques are in the details.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Already done!

Two weeks ago we talked about using foil to create separate compartments for different foods. And that’s a good technique with an item you likely have at hand.Chicago Metallic Lasagna Trio Pan, 12-Inch by 15-Inch by 3-Inch (11-1/2-Inch by 2-1/2-Inch Cavities)

But, eureka! A sectioned sheet pan already exists. It’s called a lasagna tri-pan but clearly you could use it anyway you want, and because of the depth it’s actually better than a standard sheet pan..Disposable Aluminum 3 Compartment T.V Dinner Trays with Board Lid #210L (50)

And then there are disposable ones too. These are multipacks. Both images are clickable.

Btw, you’ll also see others designed for brownies, bars, mini loaves and the like that could even work for smaller amounts.

Sectioned sheet pans, 4 stars & up

CS Marketplace Directory

  FEATURED RECIPE  

Looks aren’t everything 

OK, here’s the thing. When cookbook author Elizabeth Heiskell was putting this dish in the oven on the Food Network show, The Kitchen, the hosts in effect compared it to sludge.

Truth be told, when it came back out the cosmetic improvement was slight at best. The ice cream makes a tasty coverup – she used cherry, a sort of Black Forest thing going on, and I used butter pecan. Whipped cream or sour cream I think could also be nice.

BUT, how it looks will fade into the ionosphere once you taste it. Yikes it’s good!. In fact I believe it was Sunny that said it was the best dessert she’d ever had on the show.

What Can I Bring?: Southern Food for Any Occasion Life Serves UpThe frosting on the cobbler so to speak {hey maybe another solution}, is that it is quite easy to make. One melt, two mixes, and voop into the oven.

Some notes. I took it out 33 minutes. There’s no guideline on whether to use 3/4 or 1 cup of hot water – I used 3/4 and think next time a full cup for even more gooey goodness, and maybe take a minute or two off the baking time. To serve it I flipped it over to have the melty chocolate on top..

Heiskell is the author of a book we’ve previously featured in the Salon, a gift guide of sorts titled “What Can I Bring,” and subtitled southern food for any occasion life serves up –  hardcover and Kindle, both discounted on Amazon. We’ve also linked her other cookbooks, similarly with a southern accent.

Recipe    “What Can I Bring”    Heiskell’s other books

  TIP 

Don’t have self-rising flour? Easy fix

AllRecipes to the rescue again. Turns out that site is not only boffo for recipes but also for techniques.

Our Featured Recipe for this week calls for self-rising flour, but not everyone keeps this on hand. No worries, as long as you have regular flour, salt and baking powder you’re good to go.

There’s even a demo. And bonus, while I was on the site found a way to turn salsa into 11 dinners. Next week Tidbits!

To make self-rising flour

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Please, please, don’t hoard milk {or really anything else}. But most guidelines say it’s OK to take one extra of most things. With milk the problem is using it up before it spoils. So, asked Alexa on my Echo Show about freezing it and this is what she said – remove about a cup from the carton to allow for expansion. Write the date it’s going into the freezer and the expiration date on the carton, which will tell you when you eventually use it about how long it should stay fresh. Thaw in the fridge or in cold water, shake before use in case the fat has separated.

  And then, good Alexa offered a transfer to WikiHow for more information. So, I poured about a half gallon from a gallon into a large container, left about 2″ clearance, sealed up, into the freezer. And we shall see.

{At some point we’ll be bringing you regular food news, tips, recipes, even jokes from Alexa on its own CS page}

  What a fun and festive idea for when we can once again party on. See the pic? – that’s “potato snow,” found in “The Secret Garden Cookbook” featured in our 03.06.20 Salon. Oh so easy too! Per the recipe, simply push boiled, towel-dried potatoes through a coarse sieve with a wooden spoon letting them “pile high into a snowy mountain slope.”

  I actually peeled the potatoes, wrapped in foil and baked, so no drying time needed and then held with a multi-folded large napkin to sieve while still hot. Even so, there will be some cooling so it’s a good idea to serve with some hot melted butter. Just be careful not to shake the plate or you could end up with something more like a “drift.”

  Steak, baked potatoes, and salad were on the dinner menu. When baked is on the plate, sour cream is sure to follow. So a creamy dressing on the salad would be sort of redundant, but I wanted more flavor than just a vinaigrette. Hmmmm, started with some soy sauce, then in quick succession sesame oil, rice wine vinegar, hot sauce, and grated dried garlic. Nice. Now a new fave.

This week’s:

  •  Photo credits – sheet pans, book-Amazon, others-mine
  •  Link sources – sheet pans, books-Amazon, recipe-Food Network
  • Partnerships – Amazon

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

So far next week: 16 meals from salsa, catch corona through food?, brownie mix upgrade, clam chowder with a secret, more on safe shopping, made the potato soup, Alexa cake, play with your food, fun foodie mugs

Last week, just below: baking crafts, safer shopping for the times, boffo cake, recipe clone source, leftover pizza breakfast casserole 2.0, Wilbur’s chicken trick, grits hits, safe& easy pretty Easter eggs, Japanese home cooking cookbook

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com

Questions, comments?

Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

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

All pages ©2020 CooksSalon.com

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