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Archive for the ‘Cool Products’ Category

Good Enough To Eat

Friday, April 18th, 2014

goodEnoughToEatOne of my fave places to eat comfort food on the Upper West Side is Good Enough To Eat. Order the pumpkin French toast and the thick-sliced bacon. Just do it. It makes life worth living. Read More

 

Beer Bread (Erin Go Drunk)

Monday, March 17th, 2014

BeerCooking

This is a great bread for St. Patrick’s Day if you are not too drunk to cook due to  all the beer you imbibed at the parade this morning. Read More

 

The Bee and Thistle Inn

Monday, May 20th, 2013

I’m making a lot of trips to Connecticut these days, to visit elderly parents. In so doing I’ve discovered a quaint corner of coziness  called The Bee and Thistle Inn, a B&B and  a comfort zone in Old Lyme that is my new favorite home away from home. Read More

 

Cheese Pecan Biscuits

Wednesday, March 20th, 2013

When people drop by unexpectedly, it’s nice to be able to offer them a refreshment of some kind, like, say, tea and biscuits. When I say “people,” I mean, of course people you know. Do not let just anybody in.

Red flags would be: 1) The have mistaken your house for the one where they are shooting a porn movie, 2) they are wearing a Nixon mask or 3) they are selling (ill-gotten) steaks  door-to-door. I have had all three of these types knock on my door at various times and did not offer tea to any of them, although I did buy steaks from #3. (More on that story here.)

Anyway, if you think someone might show up who you actually want to sip tea (or drink sherry) with, keep this biscuit dough on hand. You can whip up delicious savory cookies in 20 minutes.

Cheese and Pecan Biscuits

Yield: about 18-20 biscuits

1 ¼ cups all-purpose flour

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1 stick unsalted butter, room temperature

6 ounces grated, sharp cheddar cheese

½ cup finely chopped pecans

 

1. In a large bowl, whisk together the flour, salt and pepper. In a separate bowl, combine the butter, cheese and pecans. Add the flour mixture and mix until ingredients are well combined, forming large crumbs. (I do this with my hands.)

2. Dump the dough onto a lightly floured surface. Divide the dough in two parts, and shape each part into a log about 8 inches long. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or for a couple of days. (Or freeze the dough for up to six months.)

3. When you’re ready to bake the biscuits, preheat the oven to 350 F. Cut the log into slices about  ¼ to ½ inch thick. Place them on a baking sheet lined with parchment and bake for about 10-12 minutes, until they just start to turn golden.

Cool and serve warm or room temperature.

 

 

 

 

 

T.K.O. Cookies

Thursday, February 21st, 2013

As I staggered out of J. Crew at Rockefeller Center today I saw, on the other side of the skating rink, an establishment that was the weary midtown shopper’s equivalent of a drinking fountain in the dessert: Bouchon Bakery. Read More

 

Crabby Heaven

Friday, July 27th, 2012

Having recently become a part-time resident of NYC ‘s Upper West Side—so recently, I don’t even know if it’s correct to capitalize those words—it has become my personal quest to zero in on what this neighborhood has to offer in the way of food. Read More

 

Bacon Soap

Wednesday, June 27th, 2012

Those of you out there who love bacon in any format (even in a sundae, topping a Cinnaburger, or dipped in chocolate) will totally get this.

Now  the world of personal hygiene has been turned on its ear with the invention of bacon soap!  Not only can you smell like a couple hundred pounds of smokey pig fat but I’d suggest you make this a go-to gift item! Then sit back and just watch those thank you notes pour in. Read More

 

Chocolate-Covered Strawberries

Tuesday, May 1st, 2012

The only way I could ever get my husband to eat a strawberry would be if I disguised it as a chocolate treat. For that matter, if I presented him with anything dipped in semisweet Valrhona chocolate—perhaps excluding broccoli or anchovies—he’d eat it with such speed and gusto, he wouldn’t realize what he’d actually consumed until it was well on its way to his small intestine. Read More

 

Sprinkles Goes Automatic

Monday, March 5th, 2012

There’s a new reason to go to Beverly Hills these days, besides Jimmy Choo.

Sprinkles Cupcakes are soon to adopt a new delivery system: the ACM, or Automatic Cupcake Machine. It looks like a pimped-up ATM, but it spits out cupcakes instead of cash.

So, if you have a craving for their amazing coconut cupcakes at 3 a.m. (it could happen), you can take a spin down the hill and just, you know, get some. Slide a credit card and out pops your favorite, billion-calorie treat.

For more info on this (and other vending machine oddities, like bicycles and gold), click here.

 

The Crabby Cook Store!

Thursday, December 1st, 2011

Holiday shopping is in full swing, except for people (like my husband) who only start to swing at 5 p.m. on Christmas Eve. Read More

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