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Archive for the ‘Breakfast’ Category

Baking with Olive Oil: Cranberry Spice Cake

Monday, October 31st, 2011

Ever since I made this lemon cake back in June, I’ve been dreaming about olive oil baked goodies. The problem is that baking doesn’t come naturally to me. I can make a decent meal with my eyes closed and out of the oddest ingredients at that, but I can’t throw a cake together without a detailed instruction manual. So when I came across a recipe for Cranberry Spice Cake in the current issue of Bon Appetit by Karen DeMasco, I decided to give it a few tweaks and see if it was foolproof enough for me. It was moist, flavorful, and gone in about 20 minutes. It’s versatile enough to serve as dessert with ice cream or whipped cream or with coffee for brunch. Enjoy!

Cranberry Spice Cake – Serves 8

You’ll Need:
For the Cake…
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 oz.) fresh (or frozen, thawed) cranberries
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1/2 cup Blood Orange Olive Oil
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup apple cider

For the glaze…
1 cup powdered sugar
3 tablespoon strained fresh orange juice

1. Preheat oven to 350°. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.

2. Stir sugar, brown sugar, and blood orange olive oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream and vanilla.

3. Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape butter into prepared pan; smooth top.

4. Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean, 1 hour–1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.

5. Whisk powdered sugar and orange juice in a small bowl. Spread glaze over warm cake, allowing to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature.

Tags: blood orange olive oil
Posted in Baking, Breakfast, Dessert, Recipes, Thanksgiving | No Comments »

Meyer Lemon Olive Oil Cake with Pistachios

Wednesday, June 29th, 2011

I’m not much of a baker. There’s a lot of measuring involved – which I don’t particularly care for. And if something goes awry, there’s not much chance you can salvage it. Given that I’m something of a free spirit in the kitchen (i.e. things often go awry), I tend to shy away from making pastry and sweets that employ complicated technique (i.e. more than a few steps). But every time I taste our Meyer Lemon Olive Oil, I can’t help but think about how delicious it would be in a cake. It’s so aromatic and well, lemony, that it deserves to be the star of a dessert. After poring over my cookbooks, I came up with a recipe that I’ve adapted from Colorado chef Ryan Hardy, and the results were spectacular. The cake is moist, nutty and dense and can be served as a dessert with vanilla ice cream or freshly whipped cream, or as a coffee cake at breakfast, since it’s not overly sweet. And since I had recipe success on the first try with no major disasters or meltdowns, you know it’s foolproof. Enjoy!

Meyer Lemon Olive Oil Cake with Pistachios
Serves 10

Cake
3/4 cup pine nuts
2/3 cup plus 1/2 cup unsalted raw pistachios (about 7 oz.)
6 T unsalted butter, softened, plus more for buttering the pan
1 1/4 cups sugar
4 eggs
1 T fresh lemon juice
1 t vanilla
1/4 cup plus 2 T We Olive Meyer Lemon Extra Virgin Olive Oil2/3 cup all-purpose flour
1/4 t salt

Syrup:
Finely grated zest of 1 lemon
Juice of 2 lemons
1/4 cup sugar
2 T water

1. Preheat the oven to 350 degrees. Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper. In a food processor, pulse the pine nuts with 2/3 cup of the pistachios until finely ground.

2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium speed until it’s the texture of moist sand. Add the eggs one by one, beating well between additions. Add the lemon juice and vanilla and beat until smooth. Add the olive oil in a thin stream, beating until well combined. Using a rubber spatula, fold in the ground nuts, flour, and salt. Scrape the lemon cake batter into the prepared pan.

3. Bake the cake for about 55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack for 15 minutes. Invert the cake onto the rack and peel off the parchment paper. Invert the cake again onto a serving plate.

4. Meanwhile, toast the remaining 1/2 cup of pistachios in a pie plate for 8 minutes until fragrant.

5. In a small saucepan, combine the lemon zest, lemon juice, sugar and water and simmer over moderate heat just until the sugar is dissolved. Pour the lemon syrup over the warm cake and sprinkle with toasted pistachios. Let the cake stand for an hour, then cut into wedges and serve.

Tags: meyer lemon olive oil
Posted in Baking, Breakfast, Dessert | 2 Comments »

Cranberry and Flaxseed Muesli

Tuesday, June 1st, 2010

Recipe adapted from: Dr. Richard Beliveau’s ANTICANCER RECIPE

Cranberry and Flaxseed Muesli

This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.

7 cups (630 g) rolled oats

2 cups (240 g) sunflower seeds

1/2 cup (125 ml) we olive mission olive oil

3/4 cup (150 g) buckwheat honey

1/2 cup (60 g) sesame seeds

2 cups (240 g) slivered almonds

1 Tbsp. freshly-ground flaxseed per portion

1/4 cup (50 g) dried cranberries per portion

Milk to taste

Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.

Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.

Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.

Tags: dried cranberries, flaxseed, honey, milk, olive oil, rolled oats, sesame seeds, slivered almonds, sunflower seeds
Posted in Breakfast, HEART HEALTHY, Recipes, Side Dish, Uncategorized | No Comments »

Olive Oil Pancakes with Chocolate

Friday, April 2nd, 2010

Recipe adapted from Lazaro Cooks.

Olive Oil Pancakes with Chocolate

For the Batter:
4 oz chopped semisweet chocolate
1 ½ cups flour
2 tbs cane sugar
2 tsp baking powder
½ tsp baking soda
Sea salt
1 ½ cups buttermilk
1 egg whole – beaten
1 ½ tbs We Olive Mission Extra Virgin olive oil

For the Garnish:
1 oz semisweet chocolate (for grating)
Maple syrup
Edible flowers
Blueberries

In a large bowl, add the flour, cane sugar, baking powder, baking soda, and a pinch of sea salt.

In the center pour the buttermilk. Then add the egg and We Olive’s Mission Extra Virgin Olive Oil. Starting at the center, slowly whisk the ingredients together. DO NOT OVER MIX. It’s ok if you have some lumps. Stir in the chopped chocolate.

Grease the griddle with We Olive’s Mission Extra Virgin Olive Oil. Watch the bottom of the pancake, when it’s nicely browned, turn it.

Stack the pancakes on the center of the plate. Drizzle the maple syrup. Grate the chocolate over like softly falling snow. Arrange the edible flowers and the blueberries. Job done!

Tags: buttermilk, chocolate, eggs, flour, maple syrup, olive oil, semisweet chocolate, sugar
Posted in Breakfast, Entree, Recipes | No Comments »

Pumpkin Streusel Bread

Monday, March 22nd, 2010

Recipe from “Olive Oil Baking”

Topping
2 tablespoon brown sugar
1 tablespoon all-purpose flour
½ teaspoon cinnamon
1 tablespoon We Olive extra virgin olive oil

1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon of salt
1 cup granulated sugar
1 teaspoon baking soda
¼ teaspoon nutmeg
1 teaspon cinnamon
1 teaspoon ginger
¼ teaspoon allspice
1 cup canned pumpkin
½ cup We Olive extra virgin olive oil
2 eggs, beaten
¼ cup milk or water
1 teaspoon vanilla extract
½ cup chopped walnuts

1. Preheat oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray or oil. In a small
bowl, combine all four topping ingredients and rub together with fingers until crumbs form.
2. In a large bowl, whisk together the flours, salt, sugar, baking soda, nutmeg, cinnamon, ginger and allspice.
3. In a separate bowl, mix the pumpkin, olive oil, eggs, milk, and vanilla. Add the dry ingredients
and combine, but do not overmix.
4. Pour into prepared loaf pan. Sprinkle topping evenly over the surface of the loaf.
5. Bake for 50-60 minutes or until a toothpick inserted into the very center of the loaf comes
out clean.
6. Let cool in the pan for 5 minutes and then remove and let cool on a rack.

Makes one large loaf.

Tags: pumpkin
Posted in Baking, Breakfast, Dessert, HEART HEALTHY, Recipes | No Comments »

EVOO and Yogurt Loaf Cake

Monday, March 22nd, 2010

Recipe from Serious Eats

- makes 8 servings -

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain organic whole milk yogurt
3 large organic eggs
1/4 teaspoon pure vanilla extract
1/2 cup Stone Edge Organic Manzanillo Extra Virgin Olive Oil

Procedure

Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.

1. Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.

2. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months

Tags: egg, lime, Stone Edge Manzanillo, vanilla, yogurt
Posted in Baking, Breakfast, Dessert, HEART HEALTHY, Organic, Recipes | No Comments »

Rustic Onion Tart

Thursday, February 25th, 2010

INGREDIENTS

1 Pâte Brisée (tart dough) for one 10-inch tart (see method for making pâte brisée) or 1 packaged, flat pie crust (Trader Joe’s has one in their frozen section)
3 medium sized red onions
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
3/4 cup (not packed) roughly grated Gruyère Swiss cheese

METHOD

1 If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

2 Peel and slice the onions.

3 Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

4 Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.

5 Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Sprinkle the remaining cheese over the top of the tart.

6 Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.

Serves 4.

Recipe from Simply Recipes

Tags: balsamic vinegar, gruyere, Mission, onion
Posted in Baking, Breakfast, Entree, Recipes, Side Dish | No Comments »

German Farmer’s Breakfast

Thursday, February 25th, 2010

INGREDIENTS

3 large potatoes, skinned and quartered lengthwise

3 Tbsp olive oil
2 cups roughly chopped green and white onions (include the greens from the green onions)
2 cups roughly chopped bell peppers
Salt to taste
1-2 cups chopped ham
1/4 cup chopped parsley
4 eggs, whisked

METHOD

1 Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

2 Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

3 Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

4 Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Serves 4.

Recipe by Simply Recipes

Tags: Arbequina, bell pepper, eggs, ham, onion, potato
Posted in Breakfast, Recipes | No Comments »

Asparagus Frittata

Thursday, February 25th, 2010

INGREDIENTS

2 teaspoons extra virgin olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

METHOD

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Recipe from Simply Recipes

Tags: asparagus, eggs, gruyere, onion
Posted in Baking, Breakfast, Recipes, Vegetarian | No Comments »

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Archive for the ‘Breakfast’ Category

Baking with Olive Oil: Cranberry Spice Cake

Meyer Lemon Olive Oil Cake with Pistachios

Cranberry and Flaxseed Muesli

Olive Oil Pancakes with Chocolate

Pumpkin Streusel Bread

EVOO and Yogurt Loaf Cake

Ingredients

Procedure

Rustic Onion Tart

INGREDIENTS

METHOD

German Farmer’s Breakfast

INGREDIENTS

METHOD

Asparagus Frittata

INGREDIENTS

METHOD