Category Archives: Vegetarian

Green Couscous

Thursday, 05 July 2018

It’s early June but feels like August. That’s good and not good. Good because we can go to the beach already and the water is warm enough for a swim. Good because all of the summer fruits are in full swing and they’re delicious this year including watermelon, corn, peaches, early apricots, early tomatoes, plums, nectarines, sugar snap peas, zucchini, summer squash, chiles, eggplants. We’re cooking and eating all the summer things. Good because school is out and the traffic is lighter. Good because days are long and seem to linger. Good because it’s time to go barefoot without a sweater. Good because the Hollywood Bowl is super nice on a balmy summer night. Good because it’s baseball season which makes me think about...

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Roasted Carrot Salad

Thursday, 22 March 2018

I was visiting at the home of my neighbor Nancy Paris the day of the Academy Awards –I was there for the daily puppy play party that takes place on the Paris patio. Nancy was making a very beautiful platter of carrots and blood oranges for an Oscar party she was going to attend. The platter looked delicious. The recipe is Ludo Lefebvre’s and was brought to us by NYT’s Sam Sifton. We had dinner guests on Saturday, the Karanik-Toys (Theresa and Alan) and the Cranes (Lauri and Dennis) and I could not wait to make it for them. It is a gem of a recipe – complicated at first glance – but not really. It is beautiful and delicious. Thanks Nancy for your inspiration!! Ludo Lefebvre’s Roasted-Carrot Salad (-Sam...

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Salted Chocolate Chunk Shortbread Cookies

Friday, 16 March 2018

The hunt for the perfect, crispy, delicious wafer cookie continues. I can’t say this cookie is a wafer but it’s certainly crisp and delicious. Also, it has chocolate. I’d say Bingo! on this one, and the consensus around the house was 100% excellent cookie. I will say no more other than this is a Must Try. Salted Chocolate Chunk Shortbread Cookies (-NYT) Ingredients: 1 cup plus 2 Tbsp salted butter, cold, cut into ½-inch pieces ½ cup (101 grams) granulated sugar ¼ cup (55 grams) light brown sugar 1 tsp vanilla extract 2 ½ cups (326 grams) all-purpose flour 6 ounces (170 grams) semi-sweet or bittersweet dark chocolate, chopped, not too fine, you want chunks, not shards 1 egg, beaten demerara sugar for...

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Matcha Shortbread Cookies

Friday, 16 March 2018

The search for the perfect crispy wafer cookie continues. My first effort (previously posted) was for a butter wafer – light, not sweet, mostly crispy. Since I am particularly fascinated by the green crispy wafer cookies (green from the Matcha), today I embarked on recipe review and experimentation. The first batch was interesting but I thought a little bitter from the Tablespoon plus of matcha. I did a couple variations and sprinkled sugar on the surface and on some when I rolled out the dough I pressed in some cocoa nibs. Those were pretty tasty. My second batch was a matcha shortbread cookie. Not the crispy wafer I was looking for but green. And the photo attached to the recipe was pretty wafer-ish looking. These cookies...

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Rosemary Shortbread

Wednesday, 27 December 2017

Theresa Karanik and I embarked on a Christmas cookie adventure. Shortbread. Theresa made Rosemary shortbread last year and gave it for gifts in pretty cellophane bags tied with a ribbon. This year I was invited to participate. Oh joy! We made seven batches some Rosemary with fleur de sel and some lemon with fleur de sel. The shortbread is now being packed up as gifts in pretty cellophane bags – just like the one I got from Theresa last year as a gift. Theresa is one of my favorite people. She is super smart and so funny and always a good friend even when she’s not in the mood. She is a dedicated and devoted therapist. She works at Home Boy Industries with Father Greg Boyle and if you don’t know what that is and who...

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Thanksgiving 2017 – Dinner Rolls

Saturday, 02 December 2017

To say that my family is quirky is probably generous (just ask my older brother Eric). I won’t go into the gruesome details of the craziness but here’s one weird thing: My husband is Alan; my Father, Allen; my step-daughter’s boyfriend, Alan; our daughter-in-law’s Father, Allen. My son is Alex; his girlfriend is Alex; my step-daughter is Alex. It’s weird right? Maybe a bit confusing at times. Anyway - this year, my year to have Thanksgiving at my house, we had just one Alan (my husband) and all of the Alexes. My son’s girlfriend Alex brought her parents Craig and Barbara and they’re lovely. Also, my dear dear neighbor Pam and her son Owen graced our table as did my Mother. It was a sweet, lovely day for a small...

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Tomato Jam

Monday, 09 October 2017

Tomato jam? Weird right? I have heard about the stuff for years but even in the years when we have had a glut of tomatoes I have never ventured down the tomato jam road. Then, a few weeks ago my step-son Jared mentioned that he had tasted some delicious tomato jam in Montecito and that he loved it. Sparked my curiosity and I thought I’d best get right on it. A little research led me to believe that Roma tomatoes would be the best – at least for my first endeavor. I grasped the basic spices used and off I went. My first batch was very flavorful but probably too much heat for most people. My second batch did not have as much heat as the first but it was maybe a little too stiff (unlike fruit jams which are easy to read in...

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Couscous Salad

Wednesday, 12 July 2017

I have been making this recipe for so long that I have no recollection where it came from. It has been a family and friends favorite for years and years and goes well with so many things. I usually make it in the summer time to take on a picnic or for a BBQ (although I have made it for my step-son many times in other seasons). It is versatile and can be made with chicken stock, vegetable stock or just plain water. I always double the recipe so that there are leftovers. Couscous Salad Ingredients: 2/3 cup currants 3 Tsp butter 1 ½ cups stock 1 ½ cups couscous 1 ½ cups diced celery 1/3 cup thinly sliced green onions 1/3 cup toasted pine nuts 1/4 cup parsley (coarsely chopped) 1/4 tsp cinnamon 1/4 cup...

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Peach Polenta Cake

Monday, 19 June 2017

I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken a few classes there and I always enjoy myself. This recipe grabbed me. It’s the perfect summer dessert recipe and it’s a very special cake. Stone-fruit – peaches, olive oil, polenta and almond flour. It’s a beautiful, dense cake with a wonderful depth of flavor and texture. The addition of honey that sinks to the bottom makes it all so delicious and decadent. It’s really one of my very favorite cakes (although the family favorite remains the orange, olive-oil, cornmeal cake that I wrote about on April 30, 2014. I highly recommend...

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Cabbage and Potato Gratin

Thursday, 30 March 2017

My friend Theresa is a really good cook. She’s ‘by the book’ and has an eye for a good recipe. I can be somewhat haphazard in my cooking. For instance, if I am missing an ingredient that I consider ‘optional,’ I might just go ahead and make the recipe anyway or replace the missing ingredient with something that I think might be similar. I am pretty sure that sometimes what I think is ‘optional’ is not. Theresa would likely consider this behavior heresy and I’m sure she would be right – she’s usually right about stuff. Theresa would not skip or replace an ingredient. Theresa would go to the store and procure the missing ingredient and of course her meal would turn out better than mine. Perhaps. Maybe....

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