Posts Tagged ‘Dish Jodi’

From Dish Jodi:

It’s been hot here in LA. And though I love our hilltop house and big patio — a place to dip my feet regularly would sure be nice. It’s been a little bit of “Operation Find A Pool” and last weekend was no exception. Here’s a little technique I figured out.

1) Find a friend (or friend of a friend) with a pool.
2) Using sneaky undercover tactics, figure out that this person happens to love anything made with chocolate and coconut.
3) Make cookies (see below).
4) Send friend pictures of cookies, asking for a trade.
5) Realize friend is weak to idea of chocolate and coconut cookies and take advantage.
6) Dangle feet, float and splash away in friend’s pool while friend is distracted by cookies.


1 cup butter, room temp
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
2 cups white-chocolate chips or chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts

Preheat oven to 350 and line baking sheets with parchment paper. Cream butter and sugars in an electric mixer. Mix in vanilla and then eggs, one at a time.

Meanwhile, sift flour, cocoa, baking soda, baking powder and salt into another bowl. Mix slowly into butter mixture until combined. Fold in chocolate, coconut and walnuts until evenly distributed.

Put big scoops of dough on baking sheets leaving a couple inches between. Smush them down a little to shape. Bake 10-12 minutes or until set.

Let cook on the sheets for a couple of minutes, then transfer to racks to cool completely.

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From Dish Jodi:

The husband just spent a long weekend in New Orleans with a bunch of his college buddies. I spent the same weekend crying through the Olympic Opening Ceremonies and hosting some lovely ladies over for a farmstand fresh dinner. After four days of hearing about nothing but Beignets, Booze and Gumbo, I knew he’d need something filled with vitamins after landing back in LA Sunday night. So I threw this together out of the good stuff I had left over from Saturday’s meal. I call it “Lasagna” even though you’d probably call it more of a “bake” or “Casserole” but “Lasagna” is a much prettier word, right?

A couple Zucchini’s or squash
a small Eggplant
…or whatever roastable veggies you have on hand
Parmesan and Mozzerella Cheese
Tomato Sauce

Preheat oven to 350. Butter a 8×13 (or whatever) baking dish.

Slice all the veggies nice and thin. If you use squash or eggplant, salt them and leave them out on some papertowels to wick away some of the water. in about 15 minutes, start layering. After a couple layers, drizzle tomato sauce and sprinkle some cheese (I stuck a few slices of chicken in too, but you don’t have to) then do it again. You can really use whatever kind of veggies you like…as long as they have a pretty uniform size to cook at the same rate. When you’ve used up the veggies, top it all with big slices of Mozzerella that will get crispy on top.

Bake for about an hour at 350…then serve it up!

Simple, but good, and far heathier than some drink called a “Hand Grenade” that is apparently some sort of New Orleans specialty?

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From Dish Jodi:

While the main purpose of this blog is to share great recipes, it’s also, over the years become a place documenting amazing events in the lives of the Dishes. Babies, new jobs, a handful of weddings, I hope our readers feel like they are getting snippets of our lives as well as yummy tips for dinner.

This recipe isn’t necessarily one of those great recipes, in fact it didn’t even turn out. It should have but of course, those life events sometimes get in the way.

Here’s the story – My husband and I, in efforts to fully become adults, just bought a duplex in the Echo Park area of Los Angeles. It’s been intense – first finding tenants to live in the rental half – then organizing the remodel of our half. Because of timing, money, etc, we had to move into our new house weeks before it was finished – new floors, paint, trim, lights, oh, and a totally new kitchen. (Starting to document it at soweboughtaduplex.blogspot.com). We lived like we were in a hotel – just out of our master bedroom and bathroom while the contractor and his team finished up the place. All the eating out was hard not only on our pocketbooks, but also our waistlines and so a lot of our meals were done camping style – on the grill outside, on paper plates, washing any dishes in the spigot outside. We decide to go a little fancy one night – we deserved some sort of dessert treat – so we devised this simple cobbler for the grill. Disposable pan, very little prep, no need for too many tools. However, moving, more grilling then usual, and forgetfulness got in the way. As I went to check the cobbler for its final stage, I found the grill cold and the cobbler un-cobbled.

We, of course, ate it anyway. You won’t have to. This is good for the grill, and probably could work over a campfire.

Stay tuned for next month, when you guys won’t have to stare at the top of my dryer or my green walls – THE NEW KITCHEN WILL BE DONE!

2 bags of frozen berries
1/2 Cup of Flour, divided
nutmeg, cinnamon or other spices if accessible.
Half a box of Graham Crackers
2/3 C Butter
a small foil baking pan
heavy duty grilling foil

Heat up your grill. Toss the berries with 1/4 cup of the flour and spices in the foil pan until coated. Cover tightly with heavy duty foil and put on the grill over indirect heat. I put it on the TOP rack of my gas grill while I cooked the rest of our dinner. Leave it there for half hour or so, let the berries get nice and stewed.

Meanwhile, crush up the graham crackers into crumbs and mash them in with the butter and 1/4 C of flour until you have a nice wet sand. After the berries are gooey, hot and bursting, remove the top foil, sprinkle the top of the cobbler with the graham cracker mixture and return to the grill, UNCOVERED.

If you aren’t like me, the top should get nice and crispy. Leave it there for about another half an hour, or until crispy enough, and enjoy!!

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From Dish Jodi:

Are you guys sick of seeing the top of my clothes dryer in all my Saucy pics? I am. Are you tired of pitying me and my 22 inch stove top and oven? I know I am tired of not being able to have more than two things bubbling on the stove at once, or an oven that JUST FITS a half sheet pan. It’s the end of an era. We’re moving this weekend.

The next time you see me, I will have a new kitchen – brand new – even all the appliances. Well actually, you will probably see me mid-reno – just using the bathroom sink and the grill outside – but THEN I will have a brand new kitchen!

But this week it’s all about packing our house, supervising the workers putting in new lights, floor, paint and getting the RENTAL UNIT ready to go. Yes, we are crazy and bought a duplex. We’ll live in the back and rent out the three bedroom front unit to help cover our mortgage. (I am starting to document this adventure here: http://soweboughtaduplex.blogspot.com/.  EEPS!

My amazing parents came this week to help us out and it’s been wonderful to have them finishing tasks, being around for deliveries and helping us pack. Last night, my mom and I did a big Fridge Clean Out Dinner – We made a mushroom, onion and broccoli fritatta, Neal made a crisp arugula salad and we decided to use up as much of the random crap in our cupboards for dessert. This turned into a quick bread packed with yummy things that may not have had a home in our new place. This was the combo we used – you can put in any stuff you want – chocolate chips? craisins? Other nuts? Use the dry ingredients, eggs and bananas as your base.

We also found a 4-year-old can of Four Loko we bought to try and have been too scared. It’s probably a collectors item. It’s from before they deemed the mix of caffeeine, alcohol, energy drink and what must be liquid plumber illegal. Why not throw that in too?


2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
Three old bananas that have been in your freezer for months
2 eggs
4 T butter, melted
One can of contraband Four Loko
One bloop of almond oil because it was in your cupboard and why not
1/2 C of chopped pecans so you can wash that cute glass jar and pack it
1/2 C of toasted coconut from Oliver’s 2nd Birthday Dinosaur cake you made last September
1 C of chopped strawberries that are almost bad after you bought 2 pounds of them on sale this weekend

Preheat the oven to 350 degrees and grease a loaf pan. Take a swig of Four Loko. Combine all the dry ingredients in a big bowl. Mash up the banana in a smaller bowl and mix with eggs, butter and oil. Combine wet and dry and mix until just combined.

Rinse that effort down with a big drink of Four Loko. The fold in the nuts, coconut and berries until evenly distributed.

Put in loaf pan and bake for an hour while you pack 10 boxes or until a toothpick poked in the middle comes out dry or your can of Four Loko is more than halfway gone.

Let cool for 15 minutes or so, then turn out and let cool the rest of the way. Keep snagging slices between trips lugging boxes out to the garage. Probably don’t sleep well because you are so hopped up on Four Loko.

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From Dish Jodi:

I’m not Jewish. I’m not anything really. But I married a Jew and feel it is my duty to take on the culinary duties of a Jewish Wife. I mean, most Jewish holidays revolve around food, what is not to like? We are assigned the Matzo Ball Soup for our friends’ seder every year. But that’s not a very exciting recipe – chicken stock, lots of herbs and veggies, and balls made theperfectsize using Manischewitz Matzo Mix.
What’s exciting is transforming Matzo into crunchy sweet candy. Oh yeah.

1 C Butter
1 C Packed Brown Sugar
A Big Pinch of Sea Salt
A Small Bloop of Vanilla
Enough Matzo to cover an 11×17 rimmed baking sheet in a single layer
1 C Chocolate Chips
Foil (you will hate yourself if you don’t use foil)
Preheat oven to 350. Cover Bottom and sides of baking sheet with foil. Fill the sheet with Matzo in a single layer, you may have to break some pieces up.

Bring butter and sugar to boil in a heavy sauce pan. Boil for about 3 minutes, then remove from heat and stir in vanilla and salt.

Immediately pour over the pan of matzo and spread with a spatula if needed until it’s all covered in a thin layer.

Place pan in oven for about 15 minutes, rotating often and turning down heat a little (or removing for a few secs) if it starts to burn.
Remove from oven and sprinkle with chocolate chips. Let the chips sit on the hot candy for 5 minutes, then using an offset spatula, spread them over the whole shebang.

Let it cool completely then break into finger-friendly pieces. Store in an airtight container.

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From Dish Jodi:

The night after Valentine’s, we made up for the previous night’s pasta and pizza binge at our local italian joint. The people watching on Valentine’s Day was amazing; the 50 year old guy fussing over wine, while his 20-something date stared into oblivion; the guy who clearly forgot to make reservations who stands silent and sheepish while his date freaks out, demanding to be sat at every (reserved) table she can see from the front desk. And our waitress, bless her soul, who was so terrible that the rest of the staff had to help her out. I hope she got to go home to a sweet Valentine to make up for her stressful night.

But anyway – tonight it’s back to simple and healthy. I LOVE pea tendrils, pea shoots, even peas themselves. Sweet, crisp and I feel like I’m filling my body with vitamins with every bite. Some bright marinade on a pork tenderloin and a lemony saute of green goodness and it’s the perfect light dinner.

1/2 C Soy Sauce
1/4 C Lemon Juice
2 T Grated Fresh Ginger
1/2 t Red Pepper Flakes
1 T Butter
Olive Oil
Quarter of a red onion, sliced thinly
Big Bunch of Fresh Pea Tendrils
1 T Grated Lemon Zest
Squirt of Lemon Juice

Mix soy sauce, ginger, pepper and lemon juice in a large bowl and marinate the pork loin in it for a least a half an hour.

Preheat oven to 350. Heat up a large pan on the stove with oil, and sear outside of loin. Then put pan and loin in the oven for 15 minutes or until cooked to you liking. Let rest.

While the meat rests, melt butter and a few more bloops of oil in a pan (I am just using the same one, wiped out) and toss in the onions. Cook until soft. Toss with pea tendrils til they are wilted. Throw in grated zest and big final squeeze of lemon juice and toss.

Plate the greens and top with slices of pork. Enjoy.

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From Dish Jodi:

It’s that time of year in California when citrus is going overboard. There are more types of oranges at the markets than different vegetables themselves. In an impulsive moment, I bought 8 pounds of grapefruit…it was so cheap! I couldn’t say no! Now I have to figure out how to use them all. Replaced lemon juice and zest with grapefruit in basic lemon bars for a big hit this weekend. TONS of citrus salads – grapefruit chunks over arugula with a little almond oil — yum. And these simple sugar cookies.

For Cookies:

2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp finely grated grapefruit zest
2 Tbsp fresh grapefruit juice
1/2 cup unsalted butter, room temperature
1 C granulated sugar
1 large egg
1 tsp vanilla

For Glaze:

1/3 C Grapefruit Juice
3 C powdered sugar

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and zest. Meanwhile, in a mixer, beat butter and sugar til light and fluffy. add egg, 2 T juice, and vanilla and beat until combined, then add flour mixture and combine until everything is moist. Drop heaping teaspoons on cookie sheets and bake until edges are toasty about 20 minutes. Cool on a wire rack.

Once cookies are cool, whisk together powdered sugar and remaining juice until smooth. Dip cookies in glaze and let dry, or spoon or drizzle glaze over them.

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