ChezCindy: Olive Oil Zucchini Bread

 

There is still time to get zucchini from the farm stands as the summer weather lingers on.  Perfect to make this super-moist zucchini bread made with olive oil and yogurt.  The ingredients come together quickly with no need to pull out the electric mixer.  All that is needed is a couple of bowls, a rubber spatula, and a whisk.  Delicious and easy!   

Olive Oil Zucchini Bread  

1 1/2 cups grated zucchini

2/3 cup light brown sugar

1/3 cup olive oil

1/3 cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Preheat the oven to 350 degrees.  Butter an 8-inch loaf pan.  

In a large bowl, use a rubber spatula to mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.  

In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.  Fold the dry ingredients into the wet ingredients.  

Pour the batter into the prepared loaf pan, bake for 45-55 minutes, until a toothpick inserted into the middle of the loan comes out clean with just few crumbs attached.  Cool on a wire rack for 10 minutes.  Remove the bread from the pan and cool completely before cutting.  

ChezCindy: Lemon Caprese Cake - GF

 

This delightful cake is light in texture but loaded with flavor.  It is also gluten free being made with almond flour.  Pictured here with a topping of whipped cream, it is also great with just a light dusting of powdered sugar.  The cake can be left at room temperature or stored in the refrigerator remaining moist for several days.  

Lemon Caprese Cake

1 1/2 sticks unsalted butter

6 ounces white chocolate, chopped

5 large eggs, divided

1/4 teaspoon sea salt

2/3 cup granulated sugar

1 1/2 cups almond flour

1/4 cup fresh lemon juice, from 1 large or 2 medium lemons

4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the butter and white chocolate in the top of a double boiler and melt until smooth.  Cool slightly, set aside.  

Preheat the oven to 350 degrees.  Butter the inside of a 9-inch springform pan.   

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beating them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.  

ChezCindy: Summer Berry Cobbler

 

This recipe for Summer Berry Cobbler should come with a warning that it is so delicious, it is difficult to stop eating.  The golden color and crumble texture of the biscuit topping comes from using fresh corn grated from the cob into the biscuit mix.  Not such a far stretch when making old fashioned cornbread or corn cakes.  And it works really well with this summer fruit cobbler.  I fell in love at first bite.

I used a mix of blueberries and blackberries in this recipe.  It would also be delicious with fresh peaches, plums, or a mix of stone fruit and berries.  The back note of corn complements the sweet fruit.  Not really noticeable since the recipe uses cornmeal and the corn is finely grated directly from the cob, milk corn and kernels, used in place of cream for the biscuit crumble.  The cobbler is best served warm the day it is made but is still really great on day two.    

 Summer Mixed Berry Cobbler  

1-pound fresh blueberries

1-pound fresh blackberries

1 cup granulated sugar, divided  

1 1/2 cups all-purpose flour, divided

2 tablespoons fresh lemon juice

1 teaspoon sea salt, divided

2 large ears yellow sweet corn

4 tablespoons cold unsalted butter, plus more for greasing the pan

1/3 cup finely ground yellow cornmeal

1 1/4 teaspoons baking powder

2 tablespoons heavy cream 

1 heaping tablespoon turbinado sugar

Preheat the oven to 375 degrees.  Grease a 9"x9" square baking dish with butter. Set aside.

In a medium size mixing bowl, add in the berries plus 2/3 cup granulated sugar, 1/4 cup flour, the lemon juice, and 1/4 teaspoon salt.  Stir to combine, transfer to the prepared baking dish, setting aside.  

Using the large holes on a box grater, grate the corn from the cobs into a large bowl to collect the grated corn and the corn milk.  Discard the corn cobs.  Transfer the corn mixture to a liquid measuring cup to equal 3/4 cup.  If the mixture is a bit less, add in heavy cream.  Set aside.  

To make the biscuit crumble mixture, cut the butter into small cubes.  In a large mixing bowl, add the remaining 1 1/4 cups flour, remaining 1/3 cup granulated sugar, cornmeal, baking powder, and remaining 3/4 teaspoon salt.  Whisk to combine.  Add in the cubed butter, tossing it in the flour using your fingertips to coat each cube in the flour mixture.  Pressing the cubes of butter between your index finger and thumb, smash the butter cubes into the flour.  Continue this process until the butter has combined with the flour smashed into tiny pieces the size of pearls.  

Slowly pour the grated corn over the flour mixture, using your fingers to gently combine the corn with the flour into a crumbly dough.  Squeeze clumps of dough together, placing the clumps on top of the fruit, looking somewhat like biscuits but cobbled together.  Using a pastry brush, dab the cream onto the top of the biscuit crumble.  Sprinkle the turbinado sugar evenly over the topping.  

Place the baking dish onto a sheet pan lined with parchment paper to catch any potential over-flow of fruit.  Transfer to the oven, baking for 35-40 minutes until the fruit is bubbling through the biscuit crumble and the top is golden brown.  Allow to cool for 10 minutes before serving warm.  

ChezCindy: Pickled Cherry Tomatoes

 

This is the season for using the fabulous tomatoes from your garden or from the farmers markets.  Fresh is always amazing.  But this recipe for pickled cherry tomatoes provides a new twist on enjoying the bounty.  

This recipe is for a quick pickle to store in the refrigerator.  Not a long-shelf storage pickle to eat this winter.  The tomatoes take on the flavor of the pickling ingredients, a bit of tang from the vinegar and a hint of sugar enhancing the tomatoes natural sweetness.  They are delicious added to a salad.  The tiny tomato jewels add great color to a cheese board and make an awesome garnish for a cocktail.  

For other pickled vegetables suggestions click here.

Pickled Cherry Tomatoes
1-pound cherry tomatoes 

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1/4 cup granulated sugar

Place the cherry tomatoes into the canning jar(s) to just under the top, leaving room for the pickling liquid to cover.  

Combine the remaining ingredients into a small saucepan.  Bring to a boil, dissolving the salt and sugar.  Pour the hot liquid over the tomatoes to cover completely, filling the jar to 1/2-inch from the top.  Seal the jar tightly with the lid.  Allow to cool on the counter.  When cooled, place the jar in the refrigerator.  Wait 24 hours before enjoying so that the vegetables have time to pickle.  The pickled tomatoes will develop more flavor as they spend time in the pickling liquid.  Store in the fridge for up to one month.  

ChezCindy: Peanut Butter Chocolate Marbled Cookies - GF

 

These cookies are similar to a recipe I previously published for gluten-free peanut butter cookies.  Still gluten-free but these are a double-chocolate and peanut butter mash up.  The cookie texture is chewy and oh so delicious with the addition of chocolate.     

After making the peanut butter cookie dough, half of the dough is set aside for the peanut butter part of the cookie.  The remaining peanut butter cookie dough gets the addition of cocoa and chopped bittersweet chocolate to create a chocolate cookie dough.  Each dough is scooped into tablespoons scoops, then pressed together to shape into a neat ball of cookie dough.  Pressed into disks, then topped with granulated sugar.  Yum!

Peanut Butter Chocolate Marbled Cookies

1 16-ounce jar smooth peanut butter (not natural)

2 cups granulated sugar, plus more for assembling

3 large eggs

1 teaspoon sea salt

1/2 cup chopped bittersweet chocolate*

3 tablespoons cocoa powder

Preheat the oven to 350 degrees.  Line 2 large, rimmed baking sheets with parchment paper.  Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, add the peanut butter and sugar, whisking on high speed for about 1 minute until just combined.  Add the eggs and salt, whisking on medium speed until well combined, about 1 minute.  Transfer half of the dough to a medium size bowl, setting aside.  

To the remaining cookie dough in the bowl of the electric mixer, add in the chopped chocolate and the cocoa, whisking until combined.  

Portion out the peanut butter dough into 1 tablespoon scoops, making about 18 scoops.  Separately, portion out the chocolate dough into heaping tablespoons scoops, matching the same number of scoops.  Press together 1 scoop of peanut butter dough and 1 scoop of chocolate dough, then gently roll into a ball.  Place the ball of dough onto the prepared baking sheet.  Repeat with the remaining cookie scoops placing them 1 1/2-inch apart.  

Use the flat bottom of a measuring cup dipped into granulated sugar, press each cookie ball into a flat disk about 1/2-inch thick.  Sprinkle the top of each cookie with additional granulated sugar.  Bake the cookies one sheet at a time on the center rack of the oven for 15 minutes until slightly puffed.  Remove from the oven allowing the cookies to cool on the baking sheet for 10 minutes.  The cookies will be crumbly if transferred right after baking.  Cooling time allows them to firm up.  

*Bittersweet chocolate is recommended as it balances out the sweetness of the peanut butter. 

ChezCindy: Fresh Tomato Board Sauce

 

Tomato Board Sauce is made on a board and served from the board.  It is not fancy.  It is fabulously fresh and delicious.  

Start with the best cherry tomatoes you can get, bought directly from a farm or market.  Good olive oil, garlic, salt, and basil.  Simple.  

I serve this with great bread that has been toasted, rustic sour dough, baguette, or flatbread.  The sauce is wonderful draped over grilled meats, placing the meat directly onto the board allowing the meat juice to mingle in.    

Fresh Tomato Board Sauce  

1-pint cherry tomatoes, mixed color

2-3 cloves garlic, finely minced

1/2 teaspoon sea salt

1/2 cup olive oil

2 tablespoons thinly sliced fresh basil leaves

Working directly on a cutting board that is suitable for serving upon, coarsely chop the cherry tomatoes.  Add in the minced garlic, using the back of the knife to combine with the tomatoes.  Sprinkle on the salt.  Pour about half of the oil over the tomatoes, again using the knife to combine, gently mixing in with the released tomato juices.  Garnish with the basil, adding more olive oil to create a saucy consistency.  Taste for seasoning adding a bit more salt as needed.  

ChezCindy: Mediterranean Flatbread

 

This recipe for Mediterranean Flatbread is super easy.  You can be enjoying warm, homemade bread from start to finish in about 30 minutes.  Really.  

The mixing and kneading time takes about 5 minutes.  Let the dough rest for 15 minutes.  Then it is ready to form the flatbread and "bake" in a hot skillet, each flatbread taking 6-7 minutes to become golden brown and fluffy.  The recipe makes 8 flatbreads, enough for several meals or to share with guests.  

Mediterranean Flatbread

1 cup whole-wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup 2% Greek yogurt

1/4 cup olive oil

In a small bowl, whisk together the flours, baking powder, and salt.  In a medium bowl, whisk together the yogurt and 1/4 cup water until smooth.  Add the flour mixture to the yogurt mixture, mixing until combined.  Turn out the dough onto a lightly floured surface, gently kneading the dough until soft and smooth, about 3 minutes.  

Place the dough into a third bowl, cover with plastic wrap letting the dough rest for 15 minutes.  Transfer the dough to a floured surface, dividing it into 8 equal portions.  Roll each portion into a ball, cover with plastic wrap.  

Heat an 8-inch cast-iron or black-iron skillet over medium heat.  Lightly spray the hot pan with a nonstick spray oil.  Begin with 1 ball, on a lightly floured surface, gently flatten it into a small circle.  Then use a rolling pin to form a 6-inch circle.  Brush the top with a small amount of olive oil and place it into the hot skillet oil-side down.  Cook on side one for 2-3 minutes until this side is golden brown.  Brush the second side with olive oil, flip it over to cook on side two.  Continue cooking this side for another 2-3 minutes until side two is golden brown.  Remove from the pan, placing the flatbread onto a towel, covering it to keep warm.  Repeat with the remaining balls of dough.  

Serve warm with olive oil or hummus.  Or make a gyro-style sandwich filling it with your favorite ingredients.