Tag Archives: coconut

The Comfort Food Roundup

Oh, my little blog, it’s been such a long time since I’ve written a proper food post…and not just used you to help celebrate friends’ birthdays…so, I think at this point, the wisest course of action would be to do a little roundup to get us back on track…:

1. Carrot Cake, I Seek Comfort in Thee

For all intents and purposes (…which I always say as, “all intensive purposes…”), I have a massive sweet tooth. And when things in life get rocky, I cope with an entire mouth of sweet teeth. And so I indulged myself recently with a carrot cake. My favorite recipe is one my mother found in Saveur that includes crushed pineapple and coconut flakes. (I used to really not like coconut, but I think it’s growing on me…) I was on a cooking binge a couple of weekends ago and wasn’t sure I’d have room in the fridge…but I’m glad I rearranged things to make space on the bottom shelf — this cake is best after it has been refrigerated (…and, frankly, it was so hot in my apartment that I’m pretty sure the frosting would have melted right into the cake had I left it out). In short, you cannot be sad when eating this cake. (I have to be careful though — I recently caught a snippet of Dr. Oz’s weight loss secrets…one of them? “Don’t wear pants with elastic waistbands.” And that’s basically what I’ve resigned myself to while I feed my feelings…)

2. Real Olive-y Olive Oil

A J-school classmate recently invited me to a launch party for a new line of olive oil. (Thanks again, Columbia! My degree still hasn’t procured gainful employment…but, thanks to you, I made a friend who works with a guy who knows a guy who launched his own olive oil!) For all my blathering about food, I have realized in more recent history that I’m not exactly a “foodie.” (I just wrote a cover letter for a editorial food gig in which I tried to explain that if I was ever on The Next Food Network Star and Bob Tuschman or Susie Fogelson asked about my chef persona, I’d have to call myself something like the “curious novice,” by which I mean that I experiment a lot and learn as I go…and there are plenty of quasi-disastrous teaching moments.) Case in point: I bought 1.5 liters of extra virgin olive oil the last time I was at Costco. And…I can say with complete certainty that the samples of Ritossa Extra Virgin Olive Oil and Delmonico’s — yes, that Delmonico’s — were definitely more olive-y than Kirkland Signature Filippo Berio…but that’s about it. I don’t think I have a very fine palate. My companion could tell subtle differences by sampling the oils in quick succession…but I, alas, could not. The Delmonico’s bottle says, “Savor the intense and alluring aroma of fresh-cut grass…” which my friend definitely picked up on. But…it’s kind of like me and wine-tasting or what celebrity someone looks like — I never pick up on it by myself…but once someone says, “This wine has a hint of cat pee…” (which some wines do! Ask any oenophile worth his or her salt!) or, “She looks like Chloe Sevigny,” it hits me. (This is certainly not the plug the folks at Ritossa were hoping for, I’m sure…and I hope they are comforted that a) my mother is the only one who reads this; and/or b) I have included a cheer-you-up carrot cake recipe above. I will also vow to experiment with Ritossa and Delmonico’s once my Kirkland Signature is gone…and maybe there will be a noticeable difference in my food. Stay tuned.)

3. Martha’s One Good Recipe?

I’m not a huge fan of Martha Stewart’s recipes. There — I said it. Like Rachael Ray, I think they sound good (and easy) in theory, but usually come out bland and are not worth the (minimal) effort and I vow to never make them again. Not true with Martha’s Mediterranean Tuna Melt though. (Tuna melts are another Lisa comfort food. I think one of the best I ever had was at Lori’s Diner at SFO. But…since a cross-country flight was not an option, I had to find a Plan B.) The olives and capers really give it some zing and differentiate it from all the other tuna melts you’ve had in your life…although I’d advise against spooning it on two halves of French bread — I think it’s easier to just make the tuna and store it in the fridge and make individual melts as you go along. And…since her Mediterranean Tuna Melt renewed my faith in Martha’s recipes a bit, I also stocked up on ingredients to make her Spicy Black Bean Cakes. I hope I don’t regret it.

4. The Best 25 Cents You’ll Ever Spend

I have a friend who knows that sweets make me happy…and who brought me some 25-cent candy bars. I sort of forgot about them until I ran out of carrot cake (and — cringe — pudding…but the latter has lots of calcium so it’s good for my bones!)…and was happy as a little clam when I discovered them in my refrigerator last night. They’re Sunbelt bars. And…you know what? They’re really good. The chocolate-covered coconut bar reminded me a lot of the Samoa Girl Scout cookie. And it was only a quarter! (I recently decided that I can’t be such a spendthrift and drop off my laundry anymore…and was pleased to discover that it actually isn’t that bad to do my laundry myself at the Laundromat around the corner. Just $3 a load to wash and dry…and a little over an hour. So…I have to save my quarters for laundry…but my dimes and nickles will be going toward Sunbelt bars from now on!)

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Filed under cake, chocolate, Food Network, grilled cheese, Martha, olives, weight loss

The Hello Dolly Bar Mystery…

So…I just got back from Arizona/Colorado/New Mexico, where I hung out with my parents and stood in four states at once and saw some ruins and ate a lot…including a new dessert: Hello Dolly Bars.

Long story short, my mother saw a recipe for “Magic Cookie Bars,” which she knew as Hello Dolly Bars from long ago. I asked why they were called Hello Dolly Bars, but she didn’t know. And I made a mental note to look it up when I got home…

As noted, I’m back. So…I did some research…and, basically, I came up with nothing. There are lots of hits for “Hello Dolly Bars,” on blogs…including variations on the recipe — some with butterscotch chips, for example — and several of those blogs question where the name came from (they’re known as Seven Layer Bars and Magic Cookie Bars, too…)…but no one has an explanation. (One of them — which I can’t find now — said that they will become a sticky nightmare in the pan if you don’t use wax paper…which was good to read as I was thinking about skipping the pan-lining step next time…)

I thought maybe one of my cookbooks would have something…but, alas. There’s nothing in the Joy of Cooking. (I wish I had the Cookie Bible…but, sadly, I only have the Cake and Pie and Pastry versions of the Good Word.) And I *thought* I saw something somewhere about Hello Dolly bars as a Southern thing…but Paula Deen doesn’t have anything either.

Epicurious turned up nothing under the “Hello Dolly”- or “Seven Layer Bar”- names. (And here’s what I think the Web-savvy kids call a “white whine”: Epicurious has hands down THE most annoying online ads. If you run your cursor over one of those damn things, these horrible things pop up and it takes WAY TOO LONG to make them go away.) The Food Network has a recipe for Magic Cookie Bars sans explanation..and, apropos of nothing, I find it sort of hilarious that it lists Warm White Bean and Roasted Garlic Dip as a similar recipe.

It’s been SO LONG since I’ve seen Hello, Dolly that I don’t really remember the plot…and I am tempted to add it to my Netflix queue now. (Maybe this is a sign from the universe that I should watch it again and I will rediscover something in it that will change my life forever.) According to Wikipedia, it’s about a meddlesome matchmaker…so maybe Hello Dolly bars are sort of like Rachael Ray’s You Won’t Be Single For Long Vodka Cream Pasta in that they are so good, you’ll trap yourself a man? Or maybe one of the early bakers really liked to listen to Louis Armstrong while baking? (I don’t think there are any clues in the lyrics…) Or maybe Carol Channing or Barbra Streisand just really like them a lot?  Those are my best guesses.

The recipe (adapted from an online magazine…but I don’t remember which one…but, as noted, the Internet has about a zillion versions of this, so I don’t feel *too* bad for ripping off whatever poor schmucks printed this version):

Hello Dolly (or Magic [or Seven Layer]) Bars

1 cup graham cracker crumbs

1/2 cup oatmeal

1 Tb brown sugar

1/2 cup (1 stick) butter, melted

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

1 1/2 cups chocolate chips (recipe calls for bittersweet, but I think milk works just fine)

1 cup flaked coconut

1 cup pecans (original recipe says to chop them…but I didn’t and I think it turned out just fine)

Preheat oven to 325. Line an 8X8-inch baking pan.

In a small bowl, combine graham cracker crumbs, oatmeal, brown sugar and butter; beat well.

Press crumb mixture firmly onto bottom of baking pan.

Sprinkle chocolate chips, coconut and pecans on top. Pour over the condensed milk evenly.

Bake for 20 to 25 minutes until slightly golden on top.

Cool for 15 minutes before removing from pan.

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Filed under blogs, books, brown sugar, cake, chocolate, cookies, Food Network

Pie News: #4, Sniffing Around, Scary Crocs, BS Down Under, REALLY Fresh Breath, Sex on Skates, & Flying In for Some Crab Cakes

Hi! I’m back! More Pie News! *Slightly* dated, but still totally worth it.

First up: Vermont has become the fourth state to legalize gay marriage. So…surely some wedding pies are in order! Taste of Home — which the aunt-who-taught-me-everything-I-know-about-pie-baking says is gospel in the Midwest…(and *that* is perhaps apropos with Iowa’s recent change of heart as well) — suggests Bride’s Peach Pie for those who aren’t that into cake (or, I suppose, who are *really* into pie). Or! You could go with something slightly more exotic like Hawaiian Wedding Pie. Just think! It could taste like you are already on your honeymoon while you’re still at your reception!

And…a recent study finds that women have a better sense of smell than men do. (Insert obvious feminist joke here…) It goes on to say that this helps them find mates, etc., etc. So…what better way to acknowledge femalekind’s evolutionary gift than with a pie with harmonizing flavors (since superior sniffing is supposed to help women find, ahem, complementary partners)…like this Black and Blueberry Pie? (And…perhaps all the single ladies still out there can *make* one and it will help them get a ring on it?)

Bad segue, but…dying alone isn’t the only fear making headlines this week! A surge in the crocodile population has some South Florida residents concerned as well. If *you* are scared to go out, why not stay indoors and make Florida Pie? I hear it’s like key lime pie, but with coconut!

And…shifting gears from real animals to mythical ones: Our favorite pop tart continues her rise like a proverbial phoenix and may take her tour to Australia. To help her adjust to the way of life Down Under (don’t the toilets flush the other way?) I’m going to go out on a limb and suggest something I’ve never done before — a savory pie: Australian Meat Pie.

In other celeb news, not only did Javy Lopez‘s (two links!) former team beat the Yankees on Monday, they did so handily. Who knew birds could be that tough? “Never fear!” says one Cajun cooking website. You can actually make make Black Bird Pie with REAL birds if you want *and* you won’t have to worry about tenderness as long as you cook them long enough.

And…in odder news, in Germany, police are on the lookout for a man who tried to steal 68 tubes of toothpaste from a supermarket. A man willing to go to such lengths for dental hygiene deserves a one-of-a-kind pie! How about Guy Fieri‘s Breath Mint Pie?

And because no one cares about women’s sports and that is sad, I would like to point out that the Universities of Connecticut and Louisville were battling it out in the women’s national championship game last night (U-Conn won). And since I played basketball in Mississippi (or, rather, since I was on the team in ‘Sippi), why not make a Mississippi Mud Pie on behalf of female basketball players everywhere? Epicurious surprised me — it only has Mississippi Mud Cake…which got me thinking. I don’t think I’ve ever thought of Mississippi Mud as cake before…the phrase has always been followed by “Pie” in my head. Thankfully, FoodNetwork.com has a recipe: Mississippi Mud Pie.

And…speaking of lesser known parts of the globe, Wasilla, Alaska’s Levi Johnston appeared on Tyra (“Tyra mail!”) to tell his side of the preggers teen story and the Palin camp ain’t pleased. So, let’s throw another savory pie into the mix with some Alaska Salmon Pie (Aww…the Riverboat Discovery…) as we ponder what’s next for the guy New York mag called “Sex on Skates.”

And…speaking of not-so-far-off places, Southwest Airlines says it will begin service between LaGuardia and Chicago and Baltimore. So, while planning your next quick getaway from New York, why not prepare Southwest Zucchini Pie? (Just don’t drink too much.)

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Filed under Alaska, baseball, feminism, Food Network, Javy, Mississippi, Palin, pie, Sonoma County