Monday, May 26, 2014

Orange Olive Oil Cake

This olive oil cake has become one of my new favorites. It's easy to make, delicious and perfect for anyone who doesn't want to eat butter (Sorry, not a vegan recipe). I've used regular second pressing olive oil for this cake and it's very good. In general, I would not use Extra Virgin olive oil unless you use an infused or flavored olive oil. The extra virgin makes it a little too green/strong/grassy tasting.

For this cake, I used a Blood Orange infused extra virgin olive oil from Ah Love Oil, a shop near my house. They have a really great assortment of oils, vinegar and jams (like the amazing dark chocolate balsamic).

This cake is garnished with Greek yogurt and a dehydrated orange slice. It would also be great with orange scented whipped cream and berries.

Blood Orange Olive Oil Cake

  • ½ cup yogurt
  • 1 cup sugar
  • 3 eggs
  • 1 ½ cups flour
  • 2 tsp baking soda
  • pinch salt
  • 1 Tbsp orange zest
  • ½ cup good quality olive oil


  1. Sift together flour, soda, salt and orange zest together
  2. Mix together yogurt, sugar and eggs.
  3. Add dry ingredients to yogurt mix and mix until combined
  4. Add olive oil and mix until combined
  5. Bake 25-35 minutes at 350 degrees until cooked through

Sunday, May 18, 2014

Secret Recipe Club: Sparkling Lemon-Limeade

It's that time of the month again. It's time for Secret Recipe Club. For those who don't know, Secret Recipe club is a group of bloggers who are assigned a fellow member's blog for the month. They make a recipe (in secret, of course) and post it on the same day.  It's so much fun to see what everyone else has made from your blog. I look forward to it every month.

This month I was assigned Teaspoon of Spice, a blog run my two dietitians. They run another cooking challenge called Recipe Redux, which is focused on making delicious foods healthy. Because of that, most of the recipes on their blog are healthier, like their Slow Cooker Moroccan Meatballs. There were so many delicious looking things like the Whole pumpkin cheddar gratin or the Butternut squash gnocchi. If the weather had kept up with its cool, rainy sadness like it had for the days before that, I would have made one of those recipes. But we recently had the first glimmer of spring and something more refreshing seemed in order. As anyone who lives on the East Coast knows, spring doesn't last very long before it jumps immediately into oppressive summer. so it's important to take advantage of this perfect weather while it lasts.

I opted for the Limeade Fizz, an easy recipe for a summer day that's perfect to drink outside. This recipe was a little sweet, a little tart and very refreshing. We used both lemons and limes because I didn't have quite enough of either. Next time, I would add some Pimms and a few slices of cucumber for the best summer cocktail. Until then, enjoy this recipe

Sparkling Lemon Limeade


  • 2 Tbsp simple syrup
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 8 oz sparkling mineral or seltzer water
  • slices of lime, sprigs of mint or slices of cucumber to garnish.
  1. The day before, bring 1/2 cup of sugar and 1/2 cup water to boil to create the simple syrup. Put in a jar and refrigerate to use for future cocktails.
  2. When making the cocktail, Put syrup, lemon, lime and sparkling water in a glass. Stir, taste, and adjust as desired.
  3. Fill glass with ice cubes and desired garnishes. Serve immediately, preferably when outdoor temperature is above 80 degrees.
BTW, I hope you love my glasses. I got them at a Steal the Pint Night at my local bar for the debut of Ommegang's Fire and Blood Red Ale, their Game of Thrones limited edition release. They are a beautiful high quality glass that I wanted to showcase here. 

Also, how did everyone love yesterday's episode? I hate those stupid lead-in episodes

Saturday, May 3, 2014

Beet and goat cheese ravioli

I had an extra beet around my house the last time I made this pasta dough. They come in my CSA box from time to time and since I absolutely HATE beets, I always have to find something else to do with them. This pasta dough is a wonderful color (it looses the color a little, but not too much). It doesn't taste too much like beets and the goat cheese filling is different but delicious. It goes well with a lemon butter sauce 

Beet and goat cheese ravioli

Ingredients for pasta
  • 1 medium beet (60 grams needed)
  • 1 Tbsp vinegar
  • pinch of salt
  • 2 eggs
  • 5 oz all purpose flour
  • 5 oz semolina flour
Ingredients for filling
  • 10 oz fresh goat cheese
  • 3/4 cup ricotta cheese
  • 1/2 cup breadcrumbs
  • 2 egg yolks
  • 2 Tbsp minced tarragon
  • 2 Tbsp chives
  • 1/4 cup finely diced red onion
  • salt and pepper to taste
  1. Simmer the beet in a small pot with salt and vinegar until tender (about 45 minutes to an hour)
  2. Chop the beet into small pieces and combine with the eggs in a food processor. Process until smooth or only very small bits remain
  3. Pour the egg mixture into the flour and form pasta using either the volcano method or a stand mixer. Mix until dough comes together in a uniform solid.
  4. Let dough rest 30 minutes for the gluten to relax 
  5. While dough rests, mix all ingredients for the filling together until smooth. Fill piping bag to make ravioli

6.  Roll dough to desired thickness and place in ravioli plaque. Fill with goat cheese filling (as much as possible so there are no air bubbles when the second layer of dough is applied.

7.  Crimp the edges of your dough using the plaque or a fork to seal the edges.
8.  Boil ravioli in well salted water until done. Serve as desired.

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