BERGAMOT OLIVE OIL CAKE with RHUBARB COMPOTE

A 2/3-volume recipe adapted from food52.com's Maialino's Olive Oil Cake

(volume adapted to fit in a standard loaf pan)

Ingredients:

Loaf        9" round

167 g       250 g       flour

233 g       350 g       sugar

1 t           1 1/2 t      kosher salt

1/4 t        1/4 t         baking soda

1/2 t        1/2 t         baking powder

142 g        285 g       olive oil*
2              3              eggs

203 g        305 g       milk

1 t            1 1/2t       citrus zest

40 g          60 g         bergamot (or orange) juice, ~ 1/2 fruit

40 g          60 g         limoncello

Methodology:

Heat the oven to 350°F.  Grease a standard loaf pan and fashion a sling out of parchment paper to cover the bottom and sides.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest, juice and liquor.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick stuck in the middle comes out clean.  Run a knife around the edges of the pan and lift the cake out by the parchment sling and cool.  Serve sliced with fruit compote or ice cream.

*The first time I made this, it seemed almost ludicrously (albeit deliciously) oily.  I have since successfully reduced the oil to 142 g (which is 2/3 of 1 c of oil, rather than the original 190 g, which is 2/3 of 1 1/3 c oil).  The cake is still very moist.


CITRUS GLAZE:

1/2 t organic blood orange zest
2 T blood orange or bergamot juice
1 T limoncello
1/4 c powdered sugar, sifted

Mix all ingredients and pour slowly over the cake.

ROASTED RHUBARB COMPOTE:

Adapted from Serious Eats

Ingredients:

2 lb rhubarb, ends trimmed and cut into 2" segments*

1/2 c red or white wine

2 t vanilla

1/2 c sugar

Methodology:

Preheat the oven to 350°F.

Place the fruit pieces into a 9" square glass baking dish.  Pour over the wine and vanilla, and sprinkle with the sugar.

Roast until very tender, about 30 minutes.  Don't stir, as this will break up the fruit.

Set aside until cooled to room temperature, then serve over the above cake or ice cream.  Store the fruit and syrup together in a jar in the fridge.

*or a mixture of rhubarb and whole strawberries, equalling 2 lbs.

DATE OAT BARS

Adapted from the Kitchn

Ingredients:

Filling:
10 oz medjool dates, pitted and cut into small pieces
1/2 c water
1/4 t salt
1 t vanilla extract

Base and topping:
2 c rolled oats, divided
8 T butter (1 stick), (bring to room temperature in a medium mixing bowl)
1/4 t salt
2 T ground flax seeds
1/4 t toasted nuts


Methodology:

Heat the dates, water and 1/4 t salt in a saucepan until simmering, and then cook until thickened.  Remove from heat, stir in vanilla, and let cool for 30 minutes.  Once cool, transfer 3 T to the bowl with the butter.

Preheat the oven to 350°F.  Grease a 9"x9" pan and set aside.

Meanwhile, blend 1 c of oats in a high-speed blender until flour forms, 1-2 minutes.  Add to the dates and butter in the mixing bowl, and mix with the whole oats, salt and ground flax seeds.  Press all but 3/4 c into the bottom of the baking dish.  Top with the date filling.

Briefly break up the nuts in the blender and add to the remaining mixture in the bowl.  Mix.  Crumble this over the date filling.

Bake for 30-35 minutes, or until the topping looks toasted.  Remove, cool and enjoy.

SWISS CHARD WITH GARLIC

Ingredients:

1 bunch swiss chard, washed and cut into 1" slices, stems and leaves separated
8-10 cloves garlic, thinly sliced
2-3 T olive oil
1/2 lemon
Salt & pepper


Methodology:

Heat garlic and oil in a small pan until the garlic is bubbling gently.  Stir frequently, cooking over low heat until most of the garlic slices are golden, and some are slightly darker and toasted (none should be burnt).  Remove from heat and set aside.

Meanwhile, bring a large pot of salted water to boil.  Add the chard stems and cook for 2 minutes.  Add the chard leaves and cook for an additional 3 minutes.  Blanch, drain, and squeeze excess water out.

Place the chard in a serving bowl and top with the garlic and oil.  Salt and pepper well, squeeze over the lemon half, mix thoroughly with tongs and serve.

SIMPLE, PERFECT, QUINOA

Recipe adapted from the Kitchn

Ingredients:

1 c quinoa
1 t olive oil
1 3/4 c chicken stock (or water with 1 1/2 t chicken "better than bouillon")


Methodology:

Rinse the quinoa twice, and drain well.  Place in a saucepan over high heat with the oil and mix thoroughly, heating until it is dry.  Add liquid and bring to a boil.  Turn the heat down as low as possible, cover, and cook for 15 minutes.

Remove from heat and fluff thoroughly.  Serve.

SPAGHETTI CARBONARA

Serves 2

Ingredients:

7.6 oz dry spaghetti
5 slices bacon, sliced into 1/4" pieces
2 garlic cloves, thinly sliced
1 c grated parmigiano reggiano cheese
2 eggs, warmed in the shell in hot water
Freshly ground black pepper
Chile flakes, optional 


Methodology:

Cook the pasta until al dente, according to the package.

Meanwhile, gently fry the bacon over medium heat, tossing, until all pieces are crisped, and the fat has rendered.  Remove the bacon from pan using a slotted spoon, reserve.  Pour off all but 1 T of bacon grease from pan.  Return the pan to low heat and toast the garlic slices in the bacon grease until they are just golden.  Pour garlic and bacon grease into the bowl you intend to serve from.

Add grated cheese and eggs to serving bowl, whisk to combine into an emulsion.  Add reserved bacon pieces and many grindings of black pepper.

Drain pasta when ready, reserving 1 c of pasta cooking water.  Toss pasta immediately with egg mixture, tossing constantly until pasta is coated.  If mixture appears dry, add pasta water by the tablespoon until pasta appears coated in a thin layer of sauce. 

Top with additional grated cheese, black pepper and chile flakes, if desired.  Enjoy.

RED WINE POACHED PEARS

Ingredients:

4 firm-fleshed, barely ripe pears, peeled, quartered and cored
1 1/2 C red wine
3/4 C sugar
2 T lemon juice
2 t vanilla (or a vanilla bean, with seeds scraped into the pot)
1 cinnamon stick


Methodology:

Mix all ingredients but the pears together in a saucepan and bring to a boil.  Add pears and simmer for 10-12 minutes.

Flip pears and cook for a further 10 minutes.

Remove pears and set aside to cool.

In the meantime, reduce the liquid in the saucepan until it coats the back of a spoon.  Remove the vanilla bean (if used) and cinnamon stick.

Serve the pears over vanilla ice cream, with the remaining red wine sauce spooned over the top.

DELICATA SQUASH & RADICCHIO SALAD

Adapted from A Modern Way to Eat, by Anna Jones


Ingredients:

3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint

Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil

Top with:
3/4 t za'atar
Crumbled feta (optional)


Methodology:

Preheat oven to 425°F / 220°C.

Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T.  Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip).  Season with salt and roast in the oven for 10 minutes.  Using tongs, flip the slices and roast for another 15 minutes.  Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.

Meanwhile, mash the dates with the vinegar in a salad bowl.  (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes.  Remove, let cool, and then mash.)  Add the lemon juice and slowly whisk in the oil, so that an emulsion forms.  Pour into a small bowl and reserve.

Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing.  Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well.  Sprinkle with the za'atar and serve.


Roasted Squash Seeds:

Delicata squash seeds
Olive oil
Salt

Preheat oven to 330°F / 165°C.

Separate the seeds from the stringy membrane, discarding any dark or malformed seeds.  Rinse and drain well.  Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt.  Roast for 10 minutes, then stir.  Continue roasting until seeds are golden-brown and toasted, 5-10 minutes.  Cool and store in an air-tight jar.

BRUSSELS SPROUTS WITH GARLIC & ANCHOVY

From The Milk Street Cookbook
Serves 2 generously as a side dish


Ingredients:

1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice


Methodology:

In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.

In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes.  Help the anchovies disintegrate by mashing them with a rubber spatula.  Cook, stirring, until the garlic begins to color, 3-4 minutes.  Scrape the mixture into the sprout serving bowl.

Return the skillet to medium heat.  Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer.  Cook, without moving, until charred in spots (start checking at 3 minutes).  Flip and cook an additional 3-5 minutes.

Pour the sprouts into the serving bowl, top with the lemon juice, and toss well.  Top with additional pepper flakes and salt, if desired.

RED LENTIL CHICKEN CURRY

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth

5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced

To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce

Brown rice (see below)


Methodology:

Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream.  Add in the onion and cook, stirring, until the onion softens.  Add the garlic and lentils and cook, stirring, for an additional minute.

Pour in the remaining coconut milk, as well as 1 C of the chicken broth.  Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.

Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.

Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.


Brown rice:
From Martha Stewart

2 C long-grain brown rice*
2 1/2 C water
1/2 t salt

Combine all ingredients in a pot and bring to the boil.  Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes.  Let sit for 10 minutes, then fluff with a fork and serve.

*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.

KIMCHI UDON

Modified, from Bon Appetit
Serves 2-3

Ingredients:

2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions

2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter

3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving


Methodology:

Heat the shallot oil in a large skillet over medium heat.  Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes.  Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.

Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.

Serve, topped with scallions, sesame seeds and egg.

CABBAGE ROLLS

Modified, from Chef John.  This recipe makes about 16 smaller rolls or 12 large rolls, depending on the size of the cabbage leaves.  


Ingredients:

Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)

5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced

2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)

Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)

1 large green cabbage


Methodology:

Preheat the oven to 350°F.

Mix the filling together until it is uniform (don't worry about over-mixing it).

Bring a large pot half-filled with water to the boil.  Core the cabbage and place in the water, turning occasionally.  A cabbage leaf should detach from the head approx. every 45 seconds.  Detach as many leaves as possible, and set aside to cool.

Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.

Place a few leftover smaller cabbage leaves on the bottom of a large pot.  Top with half of the crushed tomatoes and half of the onion slices.  Season with salt and pepper.  Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base.  Repeat until all cabbage rolls have been placed, then top with another few leaves.  Pour over the broth and water, adding additional water if necessary to cover all the rolls. 

Cover pot and place in the oven to braise for 1 hour.  Check liquid level, pressing down on rolls if they are floating, and adding water if necessary.  Braise for another hour, checking occasionally.  Rolls are finished when they are tender and easily pierced with a fork.

Allow to cool slightly before serving rolls, well sauced, with crusty bread.