Category Archives: Recipes

Baci Di Dama

Wednesday, 23 April 2014

Disa is in town from Denmark (Disa is the wife of famous brewmeister Niels Thomson of Denmark and she is my oldest friend – we met on the first day of Kindergarten). Check out Disa and Niel’s brewery online – it’s Their beer is excellent! Truly.) Disa is in town putting together a program to bring 20 of her students to Santa Monica for five-weeks next January. The students will be studying at Santa Monica college in a program designed for them. We’re looking for host families for the students if you know anyone. The students want to live with families who have children their age – between 17 and 19. In addition to the school program, Disa will have activities for them some mandatory and some elective....

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Matzoh Crunch

Monday, 21 April 2014

There has been a Hew and Cry for my Matzoh Crunch recipe which until now has been top secret (however retrievable on the internet as are all things). On the second night of Passover we went to the Solomon’s – Alan’s cousin’s home – just like we always do every year for the past million years. It was bittersweet this year. This is the last Agoura Hills Solomon Passover because they are moving to New Jersey to be close to David’s new job. David has already started work and so he was not at home to preside over the Seder this year – it was led by Deb who did a beautiful job on the last Seder in their California home. I know it’s not easy and it’s a big jolt and jarring change in their lives but they are on to new...

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Warm French Lentils

Monday, 14 April 2014

I have these old old friends from way back when. David and Beth. They are wonderful, warm, lovely people. I was in their wedding. It’s true. My first foray into wedding life. Since I started out as David’s friend I was technically one of his grooms-people but in a Bridesmaid’s dress. I felt awkward in that dress – I will never forget. Anyway. . . I adore them both and we have started getting together regularly – about every four months or so. Well, actually, we’ve done it twice. But both times have been excellent. Prior to that we were all too busy with work and raising family. Kids are now in college or graduated and there’s a little free weekend time so there we were. The first time we got together was...

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Almond Honey Squares

Thursday, 10 April 2014

I was 17 when I started college at San Francisco State University - SFSU– a semester late. I started in January 1975 instead of the traditional September. Everyone was already comfortably settled into dorm rooms. I was late because I hadn’t wanted to go to college after I graduated and my parents weren’t paying a whole lot of attention and didn’t expect a whole lot from me in any event, and it was just fine with them – or so it seemed. My Big Plan was to be a grown-up. Honest. I got a job at my Uncle’s Law Firm as a receptionist (“Mink and Neiman Inc., how may I help you?”) and I moved in with my boyfriend and a friend of his. What a great idea right? My parents weren’t happy about that part but couldn’t...

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Chocolate-Coconut Pound Cake

Thursday, 03 April 2014

On the same day that I made the ridiculous chicken pot pie and the Spice-Crusted carrots with Harissa Yogurt, I also made dessert. My eye caught this recipe, as I was flipping through Bon Appetit March 2014 issue, that looked so delicious I couldn’t resist. It’s a chocolate coconut pound cake. I haven’t had pound cake in years and even though I’m still on that darn diet I just couldn’t resist this recipe. I did taste it and it’s really really good, dense, chocolately, the perfect crumb, sweet but not too sweet, so good, and I think it would be even better with a scoop of vanilla ice cream. Chocolate-Coconut Pound Cake (from Bon Appetit, March 2014) -Preheat oven to 325°F -Butter an 8” x 4” loaf pan....

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Spicy-Crusted Carrots with Harissa Yogurt

Wednesday, 02 April 2014

(from Bon Appetite March 2014) Sometimes Bon Appetite just hits the nail-on-the-head. This recipe is one of those times. These carrots are absolutely delicious and really easy to make. For some reason I made them with the Chicken-pot-pie which in hindsight is curious because they are way too sophisticated for that down-home comfort food kind of thing. Nonetheless that’s what I did. This is a really good time of year to make these because the grocery stores and farmers’ markets are full of beautiful, colorful, youthful, tender carrots. Keep some of the tops on for prettiness. So good. Spice-Crusted Carrots with Harissa Yogurt Ingredients: 2 pounds small carrots, scrubbed, tops trimmed to that the green...

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Chicken Pot Pie

Monday, 31 March 2014

You have to be a masochist to make a chicken pot pie. Honestly. It is such a pain in the butt – so time consuming – exhausting in fact. And although homemade pot-pies are delicious - so are Mrs. Swanson’s and you don’t have to do anything other than buy it and pop it in the oven. I remember when I was a kid my parents would go out on Friday or Saturday night and our babysitter Maria Ceraceda or her sister Agnes (who, by the way, was President of the Davy Jones fan club - FYI) would make us dinner (Chicken Pot Pies, popcorn or hot fudge Sundays – parfait style) and we got to eat on TV trays in front of the TV. Best nights ever. Sometimes Maria would bring her boyfriend Renee over and he would teach us sign-language – that...

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Roasted Vegetable Stock

Saturday, 22 March 2014

(From How to Cook Everything Vegetarian by Mark Bittman) I have been meaning to post this recipe since the day I started this thing. I reference “homemade Vegetable Stock” in lots of recipes and it was just brought to my attention by my dear friend Victoria that the recipe for homemade vegetable stock is not on the blog. A shocking oversight. I love this stuff. I use it for soups, stews, beans, sauces, roasts, curries, whenever I can. Whenever a recipe calls for stock – this is my go to. I keep it in the freezer at all times, stored in 2 cup portions in freezer baggies. It’s pretty concentrated so I often use part stock and part water. I am never out. When my stock of stock (haha!) gets low I make more. The reason for my...

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Chocolate Torte with Bittersweet Ganache Glaze

Thursday, 20 March 2014

(Vegetarian Times, Jan/Feb 2014 issue) I love chocolate. I love chocolate. I love chocolate. Even when I’m on a diet – like now – I love chocolate. I love chocolate even if I don’t get to eat the chocolate thing I make – I’m content to just be cooking with it (sort of). When the new Vegetarian Times ( came in the mail I started my perusal ritual and I discovered a photo and recipe for the most delicious looking cake ever. Ever. Ever. The lead in read: “The No-Oil-Added Chocolate Torte to Live For with Bittersweet Ganache Glaze” and the photograph made this “Torte” look like the most mouth-wateringly delicious thing in the entire world. I had to make it. But like I said I’m on...

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Red Curry Vegetable Soup

Wednesday, 19 March 2014

It was chilly and threatening rain. I needed soup. Vegetable soup. But I wanted something different. I came across this recipe in the January/February 2014 edition of Vegetarian times. My favorite magazine. It was pretty good – worth eating on a cold pre-Spring day (that would be Winter – a Winterery day) Red Curry Vegetable Soup Ingredients: 1 Tbsp coconut oil 12 oz. (or more) cauliflower cut into 1-inch florets – about 3 cups 4 green onions thinly sliced separating the white from the green dice 2 Tbs Thai red curry paste (such as Thai Kitchen) 4 cups vegetable broth (I used homemade) 1 15 oz can petite diced tomatoes in juice (I used a smoked variety) ¾ cup light coconut milk 6 oz (or more) green...

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