ChezCindy: Citrus Olive Oil Cake

This simple citrus olive oil cake is an elegant treat all by itself.  Serving it with berries heightens the citrus flavor while adding beautiful color to the golden cake.  The olive oil contributes a pleasant flavor also keeping the cake moist much longer than butter does.  Be sure to use a lighter fruity olive oil and not one that is pepper-forward.  

Citrus Olive Oil Cake 

1 1/2 cups extra virgin olive oil

3 large eggs, room temperature
1 1/4 cups whole milk
zest and juice of 1 large lemon
zest and juice of 1 large orange
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.  

ChezCindy: Zucchini & Burrata Crudo

 

There can never be too many recipes for zucchini.  If you are looking for a new idea, try this simple dish of thinly sliced raw zucchini topped with Italian seasoning and fresh burrata cheese.  Crudo is mostly associated with raw fish dressed with similar seasoning and olive oil.  This recipe takes a playful approach using raw zucchini.  Refreshing as a first course or even added to a buffet spread at your next gathering of family and friends.    

Zucchini & Burrata Crudo

 2 medium zucchini
1 teaspoon flaked sea salt, divided
1/2 teaspoon crushed peppercorns
1 teaspoon lemon zest from 1 large lemon
1 large burrata cheese ball, drained
1/4 cup basil leaves, lightly torn
1/4 -1/3 cup extra virgin olive oil

Using a mandolin, thinly slice the zucchini into rounds.  Scatter the zucchini onto a large serving platter.  Sprinkle the zucchini with 1/2 teaspoon flaked sea salt, crushed peppercorns, and lemon zest.  Tear the burrata cheese into bite size pieces over the zucchini.  Scatter the torn basil leaves and remaining sea salt over the zucchini and cheese, generously drizzle with olive oil.  Serve at room temperature.   

ChezCindy: Lemon Zucchini Bundt Cake

 

I made this delightful Lemon Zucchini Bundt Cake as I had an abundance of zucchini, both standard green zucchini and also yellow zucchini.  The owner of the farm where I buy farm-grown produce recently raved about a lemon zucchini bread with a lemon glaze that she made using the yellow zucchini.  I normally use standard green zucchini when making zucchini bread, or these sweet zucchini cakes, or zucchini muffins, all of which are delicious.   Thus, I searched for a recipe using yellow zucchini with a lemon glaze.  I came upon a recipe for lemon zucchini Bundt cake on the New York Times Recipe site.  To no surprise, the recipe worked perfectly yielding a tender cake with a sweet-tart lemon glaze.  Perfect to share with family at my niece's birthday celebration.    

Lemon Zucchini Bundt Cake

3/4 cup unsalted butter, at room temperature

2 1/4 cups all-purpose flour, plus more for dusting the pan

2 lemons

1 cup granulated sugar

3 large eggs

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 cups grated zucchini, yellow or green

2 cups powdered sugar (for the glaze)

Preheat the oven to 325 degrees.  Butter a 10-cup Bundt pan to evenly coat, then lightly dust the pan with flour.  Set aside.

Zest the lemons directly into the bowl of a standard mixer.  Add the granulated sugar and mix for 1 minute.  Add the butter and beat on medium speed until light and fluffy, about 5 minutes.  

Add the eggs, one at a time mixing well before adding the next egg, scraping the sides and bottom of the bowl each time.  

In a separate bowl, add the flour, cinnamon, salt, baking powder, baking soda, whisking to combine.  Add the flour mixture to the butter and sugar mixture, mixing on low to combine.  The batter will be thick.  Using a flexible spatula, add the grated zucchini to the batter, folding to combine.  Using a large spring-loaded scoop or a large spoon, transfer the batter to the Bundt pan, smoothing the top evenly.  Tap the pan on the counter a few times to release any air bubbles and to help the batter settle in the pan.  

Bake the cake until puffed and golden, about 50-55 minutes.  A cake tester inserted into the cake should come out clean with a few moist crumbs.  Let the cake cool in the pan for 10 minutes.  Then turn it out onto a wire rack to cool.  

Meanwhile make the glaze.  Juice the lemons, setting aside.  Add the powdered sugar to a medium bowl.  Add in about half of the lemon juice, stirring to combine.  Add the remaining lemon juice in small bits until the mixture is smooth and becomes a thin glaze.  

To the mostly cool cake, brush the cake with about half of the glaze.  Allow the glaze to set up on the cake, about 10-12 minutes.  Brush the remaining glaze on the cake as a second coating.  When the glaze has set, cut the cake and serve. 

ChezCindy: Summer Salmon with Olive-Basil Vinaigrette

 

Searching this blog will lead you to many salmon recipes.  Yet, here is one more.  The star of this recipe is really the olive-basil vinaigrette.  It is less of a vinaigrette and more of a sauce with the components of a vinaigrette, being olive oil and lemon juice.  

The olive-basil recipe is delicious and versatile.  It is fabulous with this salmon preparation.  But it would also be great in place of the typical mayonnaise that is often mixed with a can of tuna.  Or consider serving it as a dipping sauce with toasted bread and drizzled over a seared steak.  Spooned over a slab of feta with warm pita bread added to a meze platter would be really great.  And lets not forget about tossing it with pasta!  

Salmon with Roasted Tomatoes

4 6-ounce pieces center-cut salmon, skin removed

3 tablespoons olive oil, divided

8 Campari tomatoes, or similar small-sized tomato

1 1/2 teaspoons kosher salt, divided

fresh basil leaves for garnish

Preheat the oven to 400 degrees.  

Lightly season the salmon with kosher salt.  Working with a large oven-safe skillet, place the skillet over medium-high heat.  Add in 1 tablespoon olive oil, swirling to coat the pan.  Carefully place the salmon flesh-side down into the hot pan cooking for 2-3 minutes without moving the salmon.  Turn off the heat.  The salmon will not be cooked through and will finish cooking in the oven.  Add in the remaining 2 tablespoons olive oil and scatter the tomatoes around the salmon lining the perimeter of the pan, sprinkling the tomatoes with the remaining 1/2 teaspoon of salt.  Place the pan into the preheated oven, center rack, cooking for about 8-10 minutes.  The salmon should be firm to the touch, an internal temperature of 125 degrees.  Depending on the thickness of the salmon, it may take a few minutes longer.  Remove the pan from the oven.  Allow the salmon and tomatoes to rest in the pan for 3-5 minutes.  Meanwhile, make the vinaigrette.  

Picholine Olive-Basil Vinaigrette

2-ounces fresh basil leaves

1-ounce fresh parsley leaves

1 medium garlic clove

1 teaspoon kosher salt

2 teaspoons lemon zest, from 1 large lemon

3/4 cup extra virgin olive oil

1/2 cup chopped picholine olives

3 tablespoons capers

2 tablespoons fresh lemon juice, from 1 large lemon

Place the basil, parsley, garlic, lemon zest, and salt into the bowl of a small food processor.  Process with a few pulses until the mixture is coarsely chopped.  Add in the olive oil and process for about 1 minute, or less, until just combined.  Transfer the mixture to a medium bowl.  Stir in the chopped olives, capers, and lemon juice.  Set aside for serving with the salmon.

Putting it all together:  Place a generous portion of the olive-basil vinaigrette into the center of a shallow serving bowl.  Place the salmon piece on top of the vinaigrette.  Place 2 baked tomatoes, and a few leave of basil along-side of the salmon.  Serve with grilled/toasted bread.  

ChezCindy: Honey-Balsamic Cedar Plank Salmon

Cooking salmon on a cedar plank gives a smokey aroma to this favorite fish.  The key to this cooking process is to soak the cedar plank completely immersed in water for several hours, overnight is even better, whether you are using an outdoor grill or the indoor oven.  Cedar planks are sold at most grocery stores, or even at the hardware store.  Be sure to purchase planks that are intended for food preparation and not from the lumber yard.  

This recipe uses the indoor oven for cooking.  Click here for a previous post describing how to cook cedar plank salmon on the outdoor grill with a sweet-spicy dry rub.  

Honey-Balsamic Cedar Plank Salmon

1 whole side of salmon, skin-on, 1 – 1 1/2 pounds

1 tablespoon kosher salt

1/2 teaspoon white pepper

1/2 teaspoon dry powdered mustard

1-2 lemons, sliced thinly 

1/2 cup honey

1/4 cup balsamic vinegar

1 untreated cedar plank, immersed and soaked in water for 6-8 hours

2 tablespoons canola oil

Preheat the oven to 425 degrees.  Prepare a large sheet pan by lining it with foil to cover.  Place the soaked cedar plank onto the foil.  Drizzle the plank with canola oil.  Set aside.  

Make the spice rub by combining the salt, pepper, and mustard powder in a small bowl.  Set aside.  

Warm the honey in a small pan on the stove top, or in a small bowl in the microwave.  Add the balsamic vinegar, stirring to combine.  Pour about 1/3 of the mixture into a separate bowl, setting it aside for basting the salmon after roasting.  

Working with a large cutting board, cut the side of salmon into 1 1/2 inch serving pieces, keeping the skin intact not cutting all the way through.  Insert a lemon slice between each cut piece.  Brush the salmon side with honey-balsamic, then evenly sprinkle with the spice rub.  

Place the salmon skin-side down onto the cedar plank.  Place the sheet pan into the hot oven, roasting for 12-15 minutes, up to 20 minutes for a thicker salmon, until the internal temperature reads as 130 degrees for medium.  Remove the sheet pan from the oven.  Cut the salmon through the precut slices to cut through the skin.  Using a long metal spatula, slide it between the skin and the flesh to lift each salmon piece onto a serving platter, leaving the skin on the cedar plank.  Most likely the skin will have seared onto the plank.  Brush each piece with the remaining reserved honey-balsamic glaze.  

 

ChezCindy: Rustic Cherry Tomato Crostata

 

Gorgeous cherry tomatoes are just starting to show in abundance at my local farmer's market.  Mixed colors or all red always tempt me to purchase more than I can eat with salads.  Thus, the creation of this rustic Italian crostata.  

If you have homemade pie dough in the freezer, the crostata can be ready in under an hour.  For a foolproof pie dough recipe, click here.  I often make 2 or 3 batches of this recipe, wrapping each disk in plastic and placed in a zipper freezer bag.  Great to have on hand when the mood strikes for a pie, galette, or crostata.  

Fresh Cherry Tomato Crostata

Pie dough for 1 crust, homemade or storebought 
2 cups fresh cherry tomatoes cut in half
4 ounces chevre goat cheese log, room temperature
1 teaspoon chopped fresh rosemary leaves
3 tablespoons heavy cream  
1 1/2 teaspoons kosher salt, divided
1 cup shredded provolone cheese
1 egg, lightly beaten
1 tablespoon olive oil
1/4 cup finely grated Parmigiano Reggiano
fresh basil leaves for garnish

Preheat the oven to 400 degrees.  Line a large sheet pan with parchment paper.  

Place the cut tomatoes into a medium bowl, sprinkling 1 teaspoon of salt over the tomatoes, stirring to combine.  Set aside.  

Roll out the pie dough to a 12-inch circle.  Transfer the dough to the prepared sheet pan.  Set aside.

Place the room temperature goat cheese into a medium bowl.  Add the chopped rosemary, heavy cream and 1/2 teaspoon of salt, mixing together until the mixture is smooth and creamy.  Using a spoon, transfer large dollops of the cheese to the prepared pie dough, spreading the dollops to cover the center of the dough leaving a 2-inch border around the edges.  Scatter the shredded provolone over the goat cheese, maintaining the 2-inch border.

Transfer the salted tomatoes to a strainer to drain out any excess liquid.  Place the drained tomatoes to cover the goat cheese, leaving the border intact.  Fold over the edges of the dough so that edges encase the filling slightly, pleating as needed.  Brush the folded edges with the beaten egg.  Drizzle the tomatoes with olive oil. 

Bake the crostata on the bottom rack of the oven for 25-30 minutes until the crust is golden brown and the tomatoes have slumped and softened.  Remove from the oven, gently sprinkle the finely grated Parmigiano Reggiano over the tomatoes.  Serve hot or warm with fresh basil. 

ChezCindy: Pasta with Creamy Pesto-Parmesan Dressing

 

Just in time for summer cherry tomatoes!  Combine this creamy pesto-parmesan dressing with your favorite pasta shape for a satisfying summer side.  Or make it a main course by adding seared salmon or shrimp.  I recommend using a pasta shape that will capture and hold the dressing such as this bow tie pasta, or even a twisted pasta like gemelli.  Make the basil pesto with this recipe from a previous post or even use a good quality store bought.  

Pasta with Creamy Pesto-Parmesan Dressing & Cherry Tomatoes

6 cups cooked farfalle pasta 
1/4 cup olive oil
2 tablespoons each chopped basil and chopped parsley
2 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 cup basil pesto
1/2 cup mayonnaise
1/4 cup fresh grated Parmesan

Place the cooked pasta into a large bowl.  Toss with the olive oil, salt, pepper and chopped herbs.  Stir in the basil pesto, mayonnaise, and Parmesan.  Taste for seasoning adding more Parmesan if desired.