olive oil citrus cake

the ingredients:

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 cup sugar

3 large eggs

2 tsp. orange zest

2 tsp. lemon zest

1/4 cup whole milk

3/4 cup extra-virgin olive oil

2/3 cup sliced almonds (coarsely crumbled)

powdered sugar (to make it pretty)

preheat the oven to 350.

lightly spray an eight-inch-diameter cake pan. whisk the flour, baking powder, and salt in a medium bowl to blend. using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. beat in the milk, and gradually beat in the oil. add the flour mixture, and stir just until blended. stir in the almonds. transfer the batter to the prepared pan.

bake until a toothpick comes out clean, with only moist crumbs attached (about 35 minutes). transfer to a cooling rack for an hour. when it’s cool, remove the cake, and place it on a serving platter, top side up. sprinkle powdered sugar over the cake.

courtesy of giada de laurentiis.

fregola salad with broccoli and cippolini onions

the ingredients:

1 lb. bag of fregola

1/4 cup extra-virgin olive oil

2 cups of cippollini onions, peeled and quartered

kosher salt and freshly ground black pepper

3 cloves garlic, minced

1 pound broccoli (cut into small florets)

1/3 cup water

1 (15-ounce) can cannellini beans (rinsed and drained)

1/2 cup grated parmesan

2 large lemons, zested and juiced

1/2 cup extra-virgin olive oil

2 tbsp. honey

3 1/2 tsp. kosher salt, divided

1 1/4 tsp. freshly ground black pepper

1/2 cup chopped fresh chives

the method:

for the salad:

bring a large pot of salted water to a boil over high heat. add the fregola, and cook until tender but still firm to the bite, stirring occasionally (about 10-12 minutes). drain, and place in a large serving bowl.

in a medium saucepan, heat the oil over medium-high heat. add the onions, and season with a little salt and pepper. cook, stirring occasionally until golden and tender, about 10 minutes. add the garlic, and cook for a minute until aromatic. add the broccoli, and saute for another minute. add the water, and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. cover the pan, and cook until the broccoli is tender, about four minutes. add the beans, and cook for a minute until warmed through. transfer the onion mixture to the serving bowl. add the cheese, and toss with the fregola.

for the dressing:

in a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. whisk until smooth, and stir in the chives.

pour the dressing over the fregola, and toss until coated. season with the remaining 3 teaspoons of salt and 1 teaspoon pepper, and serve.

courtesy of giada de laurentiis.

roasted zucchini and squash

the ingredients:

2 zucchinis

2 yellow squashes

1/4 cup extra virgin olive oil

1 tsp. fresh thyme

1 tsp. fresh rosemary

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/4 cup grated parmesan (plus more for serving)

the method:

preheat the oven to broil.

cut the zucchini and squash into half-moons, and place in a large bowl. add the olive oil, salt, pepper, thyme, and rosemary, and toss until the veggies are well coated. transfer to a baking sheet (or two), seed-side down.  sprinkle with parmesan, and broil for 12-15 minutes.

place in a large serving bowl. sprinkle with a little bit more parmesan, and serve.

adapted from a giada de laurentiis recipe.

black and white angel food cake

the ingredients:

2 cups sifted superfine sugar (about 1 pound)

1 1/3 cups sifted cake flour (not self-rising)

1 1/2 cups egg whites at room temperature (10-12 eggs)

3/4 tsp. kosher salt

1 1/2 tsp. cream of tartar

1 tsp. pure vanilla extract

1/2 cup coarsely grated semisweet chocolate

1/2 pound semisweet chocolate chips

3/4 cup plus 1 tbsp. heavy cream

the method:

preheat the oven to 350 degrees F.

combine 1/2 cup of the sugar with the flour, and sift them together 4 times. set aside.

place the egg whites, salt, and cream of tartar in the bowl of an electric mixer, and beat on high until the eggs form medium-firm peaks (about a minute). with the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. beat on high speed for a few minutes until thick and shiny. add the vanilla, and continue to whisk until very thick, about another minute. scrape the beaten egg whites into a large bowl. sift 1/4 of the flour mixture over the egg whites, and fold it very carefully into the batter with a rubber spatula. continue adding the flour in three equal additions, sifting and folding until it’s all incorporated. fold in the grated chocolate.

pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes (until it springs back to the touch). remove the cake from the oven, and invert the pan on a cooling rack for about an hour. when cool, run a thin, flexible knife around the cake to remove it from the pan.

for the chocolate glaze:

place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water, and stir until the chocolate melts. pour the chocolate over the top of the cooled cake to cover the top completely, and allow it to drizzle down the sides.

if you have chocolate glaze left over, you can serve it on the side with the cake.

courtesy of the barefoot contessa.

mini coconut cupcakes

the ingredients:

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

for the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 tsp. pure vanilla extract

1/2 tsp. pure almond extract

1 1/2 pounds confectioners’ sugar, sifted

the method:

preheat the oven to 325.

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about five minutes. with the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. add the vanilla and almond extracts, and mix well.

in a separate bowl, sift together the flour, baking powder, baking soda, and salt. in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. mix until just combined. then, fold in 7 ounces of coconut.

line a muffin pan with paper liners – i did minis; you can opt for these or regular-sized cupcakes. fill each liner to the top with batter. bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. allow to cool in the pan for 15 minutes. remove to a baking rack, and cool completely.

for the frosting:

In the bowl of an electric mixer, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. add the confectioners’ sugar, and blend until smooth.

frost the cupcakes, and sprinkle with the remaining coconut.

 courtesy of the barefoot contessa.