Apple Crumb Cheesecake with Caramel Sauce, Nov 13-Nov 19, 2020

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Hosted by Barbara J Nosek

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Quick Bites – What the heck happens to meat we put in the freezer, where’s the taste and texture we bought? This story, “The Game-Changing Trick That Makes Defrosted Meat Taste Better,” explains why it changes and how to fix it. Btw, as not a big fan of balsamic wondering if other vinegars might work. But if you’re happily in that camp go for it.    It’s not surprising that lots of veggies are more nutritious raw, but what may be? – 12 Surprising Vegetables That Become Healthier When They’re Cooked. We already knew this about tomatoes but some in this American Journal of Clinical Nutrition list on the Yahoo/Life site are kind of unexpected.    They’re becoming an ever bigger thing – hot cocoa bombs – cocoa and maybe more inside a chocolate shell that “explodes” in hot milk. What fun! You can let google show you how to make them, or buy them in stores or online including Amazon. and the same page has molds to make your own.

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Shopping Finds – Are you familiar with ghee” – butter slowly cooked to separate out the milk solids and yield a rich clear liquid that this Bon Appetit article calls butterscotchy but I’ve always thought of as nutty. The article covers uses and how to make your own, but also their recommendations about where to buy it.    I just LOVE these toaster oven pans. Seems so often what I had available was too small for the food or too big for the oven, but Goldilocks style, these are just right. Non-stick, 4 1/2 stars on Amazon, Prime eligible. And reasonable too! – at this writing $13.35 for the set, shows reg as $19.99.

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Kitchen Talk – So, I was watching the Food Network Show, Food Paradise, and a chef put a layer of bread stuffing on the chicken and vegetables in a pot pie before fitting it with the crust. That made me wonder, why not just use the stuffing as the crust, even better maybe on a turkey pot pie, or make the whole thing as a casserole.     May I say, no matter what else might be in your salad, a topping of crushed Doritos and hot sauce can kick it right into the exciting zone.    The squash recipes we featured in our 10.23.20 Salon, all from Food & Wine, drew me magnet style to one particular recipe, mostly because I dearly love butternut, here in an interesting merger with polenta {I used less}, sage and smoked cheese. Lots of the steps can be completed in advance, including any toppings, my choice being pureed spinach and seasoned tomato sauce. But I liked it best with just a bit of melted butter, and the next day. Be sure to read the recipe comments.

   On the Table  

Feature – Apple Crumb Cheesecake with Caramel Sauce

I haven’t made this yet, and I don’t know at what point I will. But it looks like such a nice holiday dessert I wanted to share it now.

It comes from the Food Network host I mentioned previously, whose treasure of a show is Delicious Miss Brown. I just love about everything she makes, and pretty sure this will be no exception.

This cake is kind of a showstopper. One of those creations you almost don’t want to ruin by cutting into it.

But just start thinking about the graham cracker/brown sugar crust, the creamy filling {with a secret}, the buttery apple crumb layer, all topped with {store-bought, thank you Miss Brown} caramel sauce, and – hand me the knife.

{Photo and Recipe from the Food Network page}

Recipe notes – probably any caramel sauce would work nicely, but I really like the kind that comes in a tub, usually found in the produce section, but so rich and thick you may want to warm it slightly to make it more spoonable.

Recipe    Miss Brown’s show page on Food Network

Next week – My favorite sweet potato casserole, featuring some unexpected ingredients

A Cuppa with Alexa – Recipes, Tips, News & More

You don’t have to have an Amazon Echo Show to tap into the particular tidbits we’ve linked below, drawn from its vast culinary bounty.

Just pour a cup and let’s talk food with Alexa. We also show the actual requests for those who are Echo owners, who should also note that in many cases she guides you step by step through the recipes.

Alexa says request: How do you make an Oreo Roll Cake? Anything starting with 3 packs of Double Stuf Oreos cant be all bad – especially when chocolate frosting, butter and confectioners sugar also join the party. This is from another newly-discovered foodie site {thank you, Alexa}, Tastymade, which also folds in travel and home design. One thing that’s a little puzzling in the directions is solved in the demo which shows you use only about four pieces of the filling for the frozen part. It will all come clear on the Oreo Cake Roll recipe page.

Alexa says request: How do you make bread burgers? Well wasn’t sure quite what to expect here, maybe a stuffed dish. burgers on bread instead of buns, burgers with bread in them {other than just crumbs} ??? None of the above. Rather, Alexa delivered a couple of recipes that had bread in the title, the first one a burger with {Alexa!} bread and butter pickles. But the other one was a little truer to the promise and a tasty choice at that, Pepperoni Garlic Bread Cheeseburgers from the respected Serious Eats site. The “bread” is actually a bun but who cares when the assembly includes gussied up garlic butter and pepperoni turned into a sauce with, yep, more garlic.

Alexa says request: How do I make buttercup marshmallow s’mores ? So, am I the only one new to buttercup squash? Sounds like a delightful discovery, even more so with this unusual prep. Here’s the original recipe from Food Network Kitchen. Then may I be so brazen as to suggest my own likely version. Mix all of the cooked & scooped squash with the maple syrup, butter, cream cheese and salt {and maybe some ginger} and heat through. Scoop back into the shells, top with toasted marshmallows, shaved chocolate, graham cracker crumbs.

And an unexpected thing we found that Alexa can do – tell you a food joke {get your groan ready}

Would you like your own Echo Show?

Boundless information, music, movies, tv shows, videos, health tips & news, entertainment news, national news, local news, sports news & recaps, weather, timer, alarm, reminders, Amazon delivery notifications, alerts, security camera connection . . .  and food, food, food, all on an interactive screen {some connect to Prime}.

You can browse all the styles here on this Amazon page

   Cocktail Hour Buzz   

Sundowner snacks, drinks, talk – whether for a crew, or for two, or just for you

   Dressed to impress – not you, the hot dogs! CS-er, and displaced Chicagoan, BLV sends along this boffo find for other Windy City ex-pats and anyone who wants to make a delightful hot doggy discovery. Vienna® Chicago-Style Condment Kit, and that means yellow mustard, neon green relish, perky sport peppers and celery salt. Just add onions and the dogs {NO KETCHUP}. Pour beverages of choice, fill a bowl with chips, and what a fun evening of chat, games, or movies. It’s available online from Walmart {link above}.

 We’ve invited Chef Phillip Dell of Las Vegas into our Salon to talk about food, his bbq sauce, and indoor grills, and even share one of his rib recipes, and we’re honored he accepted. His resume features many impressive wins, not the least of which is Chopped Champion on Food Network.

  First of all, big congratulations on qualifying for the World Food Championships. Can you tell us a little about this competition?Every year the creators of the WFC (MMA Creative) put on qualifying events to create entry opportunities for foodies to win. In doing so, the winning competitor then secures a spot in the big show – The World Food Championships! It’s the pinnacle of what we like to call, food sport, the competition competitors all hope to not only compete in, but WIN! Competitors from all over the world come together to compete in one of ten categories, to take home at least a piece of over $100,000 in prizes and cash. They had to be canceled this year, and are now scheduled for November of 2021.   

  And what was that winning dish? It looks fabulous.
In this competition we were tasked to incorporate a La Lechonera marinade into our dishes. Since I love everything barbecue, I just knew I had to go that direction. Here is the description of the winning dish I entered in the Chef category – Mojo Costillas Cortas (magical short ribs – CAUTION! May cause mild to severe cravings!}.Rich and succulent beef short rib is nestled in soft, cheesy jalapeno grits and turns magical when topped with criollo bacon jam. It’s a fiesta for your taste buds.
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  And we also need to talk about your very own bbq sauce, Sweet Addiction
We are very excited to finally have our sauce available to everyone!  For years, people have asked where they could get my bbq sauce after tasting it on the famous – Original Pork Star! (as featured on Cooking Channel’s Carnival Eats and Carnival Kings), finger-licking ribs or even drizzled over vegetables. Now it’s available! at both Premier Barbecue and Fire and BBQ Concepts in Las Vegas, and both are happy to ship it to you. In the very near future, we hope to offer it online. 
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  Here at CooksSalon we like dishes that are first and foremost comforting, satisfying, and fairly easy in terms of ingredients and techniques. Would you have a recipe like that you might share with us?
I for one find anything cooked outdoors to be comforting, especially ribs! You see, I have many childhood memories around ribs. They make my heart and taste-buds smile. I hope you will enjoy this recipe for Artisan Style Ribs as much as I do. Please note:  All recipes are just that- A recipe!  Change them as you feel fit. And, flavor profiles are very subjective, so use a seasoning that gives you all the warm and fuzzy feelings associated with comfort food. For me that could be my own concoctions, or a blend from companies like Oakridge BBQ Seasonings (Competition pork and beef) or Brantley Creek (you really must try the “pecan rub”).
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  Now turning from food to prep, it would be great to hear your take on indoor grills. Do they have a place in our kitchens, are there particular features we should look for?
The short answer is – YES! Not everyone can have a grill outdoors, so I say, get it where you can. A good ventilation system is always helpful, but you can still produce great food on an indoor grill nevertheless. I am a huge fan of gas-powered kitchen equipment, as they tend to have the most consistent cooking capabilities. However, electric is perfectly fine too. Just look for something that is heavy duty and has the highest btu output. This will help when it comes to heat retention and recovery.
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  Anything else you’d like to add?
I am blessed you asked me for this interview- Thank you!  I wear many hats, and they are ever changing. The easiest way to find out what’s cookin’  is to please follow me on Instagram and Facebook to stay up to date. I have also started a new Youtube channel – Chef Phillip Dell Presents where I hope to help share some of my many recipes.
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And thank you Chef

 “A crust eaten in peace is better than a banquet partaken in anxiety” – The Town Mouse and the Country Mouse

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