orange & olive oil cake

Orange & Olive Oil Cake

it’s somehow well into february
2017 has been the slowest & quickest passing of time.

today,
6 years ago,
i met 2 incredible humans.
just over a month ago
we lost an incredible human.

everything else aside,
we have much to celebrate,
and so we will.

Orange & Olive Oil Cake

orange & olive oil cake
adapted from the splendid table

*note: the recipe calls for the use of a 9″ springfoam pan and a bake for up to 42 min. i grabbed our 8″ pan from the pantry & our oven runs hot so we took it out early and it was just right. a crust forms and it creates a perfect contrast with the soft interior. this is a great accompaniment to morning coffee, 3pm tea or after dinner nosh.

**note: cover well & will keep in fridge for a week.

1 1/2 cups spelt flour
scant 1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
2/3 cup fresh squeezed orange juice (about 2 oranges)
zest of 2 oranges
2/3 cup light olive oil
1/4 cup chopped candied orange peel
powdered sugar, optional, for dusting

preheat oven to 375°F. line an 8″ cake pan with parchment paper. set aside.

in mixing bowl add alllllll the ingredients, except for the powdered sugar, and mix through. (that’s what i did) however, if you want to be correct: dry ingredients first, then add the wet stuff one at a time. mix with a spatula until all the dry streaks are gone.

pour into prepared pan. bake for 38 minutes.

cool for 20 minutes, then flip out of pan onto wire rack to cool completely.

sprinkle with powdered sugar if desired, slice and serve.

BAM!

Orange & Olive Oil Cake

3 years ago: 2 flavors of pull apart bread
2 years ago: savory sticky rice
1 year ago: red wine poached pears

sephardic challah with whole spices

Sephardic Challah With Whole Spices

even though i have a netflix list
of shows/movies queued up
i spend an inordinate amount of time
rifling through the various offerings.
same with HBO Go, Amazon
and don’t get me started on my
to-read books pile.
maybe it’s a fear of missing out,
or that non-committal habit of
having something already but
still seeking something better,
i don’t know,
i just know that when i finally do
settle on something,
my mind is pretty made up,
even if i took 30 minutes to get to that conclusion.

Sephardic Challah With Whole Spices

in the case of this challah,
i’ve been on an on/off again search
for the ultimate recipe.
i’ve pinned plenty of options,
with private promises of attempting them
and then perfecting them.
i took a baking break during the warmer months,
and when i went looking at my
queued list,
none grabbed my attention.
back to the drawing board.
it took awhile,
but this came along
and i knew i had to make it,
mind made up.

Sephardic Challah With Whole Spices

sephardic challah with whole spices
adapted from the NY Times
makes 2 loaves

*note: my oven must run hot, or it’s the convection thing, but the loaves became dark around the 10-15 min mark so i would tent with foil for remaining bake time.
*note: toasting and then grinding them would be an excellent way to impart the spices without having to bite into them whole. i don’t mind the whole spices but that’s just me.

scant cup of raisins, soaked in warm water, drained well
4 TBL sesame seeds, divided
1 TBL caraway seeds
1 TBL coriander seeds
1 TBL cumin seeds
1 TBL black sesame seeds
2 1/4 tsp active dry yeast
5 cups/600 grams bread flour, more for dusting
1/2 TBL cinnamon
2 1/2 tsp/30 grams olive oil, more for rising bowl
75 grams honey (to taste, i was aiming for 50 grams and got a little heavy handed)
2 eggs, at room temperature
3/4 cup warm water, more as needed
1/2 TBL kosher salt
2 egg yolks + 1 TBL water for glaze/brush

in a pan, toast 1 TBL of sesame, caraway, coriander, cumin and black sesame seeds over medium heat until toasty-smelling. set aside and cool.
in a small bowl, combine yeast with 2 TBL warm water and ignore while it blooms. if it doesn’t, chuck it and get new yeast.

using stand mixer with dough hook, combine the flour with cinnamon, olive oil, honey, eggs and warm water. mix until a soft dough forms. on this particular day, the weather was kinda dry so i did add about 1-2 TBL of water to the dough to make it softer/pliable.

add in the salt and toasted seeds until the dough is smooth. it’s going to take awhile, about 5-10 minutes. original recipe says to add mix in the raisins then. what i did was i poured the dough onto the lightly dusted counter and gently kneaded the raisins in. it was a smidge sticky but you know, deal with it. transfer to large oiled bow. cover with plastic wrap and let stand until doubled in size, up to 2 hours.

line 2 cookie sheets with parchment paper. set aside.

turn dough onto lightly dusted counter and press down gently to deflate. divide dough in two and rest for 5 minutes.

roll each piece of dough into 18″ long rope and rest for another 5 minutes. then go back and roll into 32″ rope.

take one of the ropes from one end form the dough into a coil, tucking the end under.

repeat for the other rope.

transfer coils onto prepared cookie sheets and cover with large bowl. ignore for 1 hour, until the loaves have doubled in size.

about 30 minutes in, preheat oven to 400F.

whisk the egg yolks with 1 TBL of water. brush the egg wash over the loaves and let stand uncovered while oven warms.

brush with egg wash again and sprinkle with remaining sesame seeds.

if you’re able, bake both loaves side by side, for 30 minutes. i baked them one by one.

transfer loaves to rack and cool before serving/slicing.

can be consumed as is, but i liked it best when slathered with veg butter and drizzled with a bit of honey.

BAM!

Sephardic Challah With Whole Spices

3 years ago: butternut squash & pearl barley risotto, lactose free
2 years ago: inside out peanut butter cups – vegan, gluten free
1 year ago: i didn’t do shit last year

blueberry – lemon almond waffles (gf)

blueberry - lemon almond waffles

blueberry - lemon almond waffles

it’s a short week for us here,
not only because of the holiday week,
but because we’re headed on vacation
with our nephews soon!
excitement.
we’re headed down to the shore
where i’ll hover,
slather on spf four-fold
and encourage glutton tomfoolery.
there might be another post,
there might not be,
it’ll be a surprise!
but until we meet again
have at these summery waffles.
happy july friends!

blueberry - lemon almond waffles

blueberry – lemon almond waffles
makes 6

*note: i don’t make waffles often, last time was a year ago and it was dw who made them. this is one kitchen toy i can’t seem to get rid of. i don’t know what the brand is, i threw out the box and manual but it just lights up when hot and the light goes off when the waffles are cooked. use common sense with your own waffle toy.
**note: for the first 4 i added the berries after the batter had been poured into the maker, and for the last 2 i added the berries to the batter itself and then poured it into the machine. it all came out the same, so when you add the berries are up to you.

1 1/2 cups almond flour
1 TBL coconut flour
1/2 tsp baking soda
1/2 tsp kosher salt
2 large eggs
1/3 cup milk, dairy or nut
juice and zest of 1 lemon
1 TBL maple syrup
1/2 cup blueberries
oil for brushing waffle iron

preheat a waffle iron

in a bowl mix all the ingredients except for the oil until blended.

it will be thick and you will think to yourself that it’s weird. twins.

when waffle iron is ready, brush with oil real quick. add in about 2 heaping tablespoons worth of batter on each side, with a few berries.

close and cook based on manufacturer’s instructions.

prepare remaining batter.

serve with maple syrup and more berries.

BAM!

blueberry - lemon almond waffles

3 years ago: coconut egg curry
2 years ago: diy copper pipe wall sconce
1 year ago: strawberry ice cream cookie sandwiches

Raspberry-Coconut Chia Pudding

Raspberry Coconut Chia Pudding

somehow we find ourselves
smack dab in the middle of june
ridiculously tangled up with
the Whole30 diet.
it seemed like the right time:
our csa started
nuria moved back to ca
it’s the month before our beach vacation

i’m not going to paint a pretty –
or ugly – picture.
it’s not painful,
we just don’t like being limited
and we miss the rice and bread and pasta acutely
but the guidelines are pretty in line with
our lifestyle already.
except for the coffee + sugar + creamer
and cereal
and sweets
ok. fine. whatever,
this isn’t the funnest.
but it’s not dire either.

since we’re not kick starting summer
with the usual smoothies
i needed to come up with something
equally delightful & cooling.
enter the chia pudding phenom.
it’s everywhere, chia seeds is the new kale.
and like, kale,
i really like chia seeds.

Raspberry Coconut Chia Pudding>

raspberry-coconut chia pudding
makes enough for 2

*note: chia seed is technically compliant to Whole30 but it should be consumed judiciously so i’ve only made this twice, i’ll likely make it a few more times before the diet is over, and will definitely make it often this summer, using whichever berries and fruits are in season.
**note: made it recently with strawberries + lemon juice and it was ridiculously delightful.

1 very generous cup raspberries, fresh or thawed
3 TBL chia seeds
juice of half grapefruit
3-4 each raw almonds and cashews, rough chopped
3-4 TBL unsweetened dried coconut flakes
few sprigs of mint, chiffonade or torn

in a bowl place the raspberries in and with a fork smash them. they don’t have to be all smashed, texture is good. add in the juice of half grapefruit and the chia seeds. mix through so that chia seeds don’t clump. set aside for 30 minutes in the fridge, or overnight.

when ready to eat, divvy up in two dishes/cups/glasses/jars and top with the chopped nuts, coconut flakes and mint.

BAM!

Raspberry Coconut Chia Pudding

3 years ago: crunchy celery salad
2 years ago: intense strawberry coconut ice cream & almond waffle bowls
1 year ago: cayenne chocolate ice cream

red wine poached pears

Red Wine Poached Pears

i have this habit of buying
hard pears
i’m hit or miss with apples
my bananas are always purchased green
i have excellent radar with avocados,
choosing the ones that will soften
within days,
but peaches and pears are always
unequivocally un-ripe.
i don’t know man.
it’s just how i like
mah peaches and pears.

unfortunately,
dw be like, what?
so i further puzzled him
by poaching them in wine,
because as a teetotaler
he wasn’t gonna partake,
which worked to my advantage,
because it was more for me.

Red Wine Poached Pears

red wine poached pears
i made three but depending on how big your saucepan is, up to five would be fine

*note: these are not scientific amounts, it was what was on hand at the time.

3-5 pears, peeled
3/4 bottle of red wine, i used a chianti. the other 1/4 had been consumed the evening before.
2-3 star anise
1 cinnamon stick
6 cloves
1/4 cup maple syrup

use medium sized saucepan, one that can house 3-5 pears comfortably and when the liquid is poured in, the majority of the pears are submerged.

in the saucepan, add all the ingredients, except the pears. stir the wine until the maple syrup is fully mixed in. then gently add in the pears.

heat the mixture on medium, reaching a gentle simmer. poach the pears for up to an hour, turning them periodically. you’re aiming for even color and flavor distribution.

remove the pears, allow to cool.

at this point, you can chuck the wine, or cool it and make sangria. i reduced it down to make a simple sauce, but the pears were fine without.

serve when cool, as is, or with a side of whipped cream and drizzle of the wine mixture.

BAM!

pears

1 year ago: CMP – chocolate, marshmallow & peanuts ice cream
2 years ago: pull apart bread – two flavors
another poached pear recipe: spice poached pears