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Archive for the ‘Recipes’ Category

Hip Jam In Silver Lake

Monday, August 10th, 2015

Ricotta toast_2If you should find yourself visiting a much-more-hip-than-you relative in the much-more-hip-than-where-you-live section of L.A. called Silver Lake, stop in at a wee restaurant called Sqirl. It’s worth the humiliation of being the least hip person in the neighborhood on a Friday afternoon.

Sqirl is famous for their jams (like Santa Rosa Plum and Flowering Thyme, or Shady Lady Tomato) but the menu rocks with lots of other treats, some vegan, some decidedly not, like the Famed Ricotta Toast, which was my pick. (I loaded it with Snow Queen Nectarine jam.)

I told my daughter I could eat it every day for breakfast. She pointed out that if I did so I would end up the size of a house.

So, no, I won’t be having this every day for breakfast. But I will have it again next time I cross the hipness border into Silver Lake.

P.S. You can also by Sqirl jams at The Cheese Store in Beverly Hills.

P.S.S. If you are more ambitious than I you can make this at home. After you have made your own brioche and made your own ricotta, toast a massive slice of the brioche, schemer it with your lovely homemade cheese and then with jam. Invite me over to share it with you or you will end up the size of a you-know-what.





EVO And Yogurt Cake (Comfort Food)

Tuesday, July 21st, 2015


EVOCake2After the Great Flood of ’15—well, it was considered Great in my house, when a veritable toilet tsunami decimated a sizeable area of my once gracious living quarters—I felt the need for comfort food. After some dreary exchanges with insurance types and remediation contactors, my thoughts turned to Dorie Greenspan’s EVO And Yogurt Cake. It seemed like a must.

Not only is it comforting in a way that only something densely vanilla can be, but it happens to be stunningly easy to make, which gives it singular appeal right at this moment when I feel I can only address small tasks, having addressed too many big ones already today.

Whether or not you ever have a Great Flood in your house—you can read more about mine here—keep this recipe on hand for other current or future comfort needs. It works.

You can find it here, but roughly, it goes like this:



Preheat the oven to 350º. Butter a loaf pan.

Combine 1 ½ cup flour, 2 teaspoons baking powder and a pinch of salt.

In another bowl, place 1 cup sugar and the zest of one lime (although I used orange.) Rub the sugar and zest together with your fingers until the sugar is fragrant. Then mix in ½ cup plain whole ilk yogurt, 3 eggs and ¼ teaspoon of vanilla until smooth. Then fold in ½ cup EVOO (extra virgin olive oil).

Pour batter into the pan and bake for 50-55 minutes, until golden and a knife inserted in the center comes out clean.

Eat your troubles away.


Sunday Hash

Saturday, June 6th, 2015

I am currently in a cooking rut.

This happens occasionally. I cook something new that accommodates the tastes of my diners, decide I like it very much, and then, too lazy to come up with a fresh idea that caters to everybody’s extreme pickiness, I repeat the recipe until I feel like I am in the movie, Groundhog day and change is essential. I just completed such a cycle with Sunday Hash. Read More


PTSD (Peas Trigger Scott’s Distemper)

Sunday, May 31st, 2015

Birdseye2A few weeks ago I got an email from my bother-in-law Scott who was in a highly agitated state. He told me he had been the victim of fraud perpetrated by the Bird’s Eye Company. Read More


Mom’s Short Ribs (aka Stringy Meat)

Thursday, May 7th, 2015

MOM at 95 3_4 When my siblings and I were growing up, my mother was a miraculous cook—every night she procured dinner for eight people. Among our favorite meals was what we called “stringy meat,” which was any kind of meat that was cooked long and slow until it was a fork-tender, pull-apart, deliciously stringy thing. Read More


Spicy Chicken Tacos

Tuesday, April 28th, 2015

photoThe good thing about this recipe is you can make most of the components in advance and then just throw your tacos together in fifteen minutes, which allows you time to relax and watch the PBS News Hour while you dine. Read More


Scenic Salad With Lime Basil Dressing

Monday, April 20th, 2015

photoThis salad is what happened on Saturday night when I was cleaning out my vegetable drawer. If you had something re thrilling to do that evening, you probably have a better life coach than I do. Read More


CCC’s Twisted Sister

Thursday, April 9th, 2015

CCCsBrownButterYou’ve eaten too many chocolate chip cookies in your lifetime. In the last year alone, you have had enough of them to satisfy the dessert needs of an entire state, say, Indiana, for a week. And that includes the catering of several gay weddings. Read More


Italian (Shotgun) Wedding Soup

Thursday, March 19th, 2015

ItalianWeddingSoupI am assuming that Italian Wedding Soup was so named due to its popularity at Italian weddings. I’d like to posit that, because of its ease of preparation, the soup is especially suitable for a shotgun wedding, when celebratory food is needed in a big fat hurry. Read More


The Chocolate Wars

Monday, February 16th, 2015

ChocolatePoundCake2015I always have trouble when I have to make a choice between too many good options. This applies whether I am selecting a paint color for my dining room, or a pair of black sandals, or a recipe for a chocolate dessert. In a paroxysm of indecision, I will bring home seven paint samples from Benjamin Moore, buy four pairs of sandals at Bloomingdale’s, and make two desserts instead of one. Read More

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