D’Oliva Olive Oil’s Favorite Cake

Rosemary Olive Oil Cake
Recipe (modified slightly) from Michael Chiarello

1 cup fresh orange juice
1teaspoon fine salt
3 large eggs, room temperature
1 ¼ cups whole milk
1 ½ cups sugar
¼ cup orange liqueur
1 cup extra virgin olive oil (plus additional for oiling pans)
1 tablespoon lemon zest
2 teaspoons anise or fennel seed
2 teaspoons finely chopped fresh rosemary leaves, divided
2 cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
6 tablespoons lemon or orange marmalade
2 fresh rosemary sprigs, for garnish

  1. Preheat oven to 350 degrees F. Oil 2 (10 inch) round cake pans lined with parchment.
  2. In a saucepan, reduce the orange juice over medium heat to ¼ cup. Add salt, stir, and let cool.
  3. Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
  4. Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and move to a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut into wedges and serve.

Bruschetta with Rosemary, Roasted Tomatoes, Ricotta & Prosciutto

From Bon Appetit – August 2010

Makes 6 servings

Ingredients:

6 Tbl plus 1 tsp  (or more) extra virgin olive oil

2 large garlic cloves, minced

2 tsp finely chopped fresh rosemary

1 tsp coarse sea salt-separated

1 tsp freshly ground black pepper-separated

6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise & seeded

12-1/2 inch thick cut bread (Pugliese works well)

12 Tbl ricotta cheese, divided

6 thin prosciutto slices, cut in half crosswise

1 tsp fresh lemon juice

1 cup baby arugula

Preparation:

Preheat oven to 425 degrees F. Stir 6 Tbl oil, garlic, rosemary, 1 tsp coarse salt, and 1 tsp pepper in large bowl to blend.  Add tomato quarters and stir to coat.  Let stand 5 minutes. Line rimmed baking sheet with foil.  Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes.  Cool tomatoes on sheet.

Meanwhile, arrange bread slices on another rimmed baking sheet.  Brush top of each with reserved marinade (including garlic and rosemary bits).

Roast bread @ 425 degrees until top is golden, 10-12 minutes.  Cool on sheet.

Spread 1 Tbl ricotta cheese on each toast; sprinkle with pepper.  Add prosciutto and arrange 2 tomato quarters atop prosciutto.  Whisk lemon juice and remaining 1 tsp olive oil in medium bowl to blend; season with salt and pepper. Add arugula and toss to coat. Top bruschetta with arugula.  Arrange on platter and serve.

Grilled Steak on Arugula

Modified From Sunset Magazine

6-8 Servings

Boned Beef Top Loin Steaks-2” thick, 2 ½-3 lbs. total
About 4 Tbl good extra-virgin olive oil
About 1 Tbl balsamic vinegar
8 oz. (2 qt.) rinsed arugula leaves
Salt and fresh-ground pepper
About 2 oz. parmesan cheese

  1. Rinse beef and pat dry; trim off excess surface fat. Rub 1 Tbl olive oil all over steak.
  2. Set steak on a grill over medium heat. Cook, turning once until rare (125 degrees-12-16 minutes) or medium-rare (135 degrees-about 16-20 minutes). Let rest in a warm place for 5 minutes.
  3. Meanwhile, in a large bowl, mix 1 tablespoon each of olive oil and balsamic vinegar. Add arugula and mix gently to coat. Arrange arugula on a large platter.
  4. Cut steak crosswise into ¼ inch thick slices and arrange, slightly overlapping, on arugula. Sprinkle lightly with salt and pepper. Shave curls of cheese onto steak with a vegetable peeler. Drizzle with more olive oil.

Pesto Sauce

A large quantity to use up all that basil in your yard and make plenty to freeze for the year

11 cups firmly packed clean, dry basil leaves
1 ½ cups good quality olive oil
1 cup toasted pine nuts
12 large garlic cloves
4 tsp coarse sea salt

Process all ingredients in a large food processor. Remove to a bowl. Add:

½ cup soft or melted butter
1 ½ cups finely grated Parmesan cheese

Allow to separate in small individual containers before freezing.

Raspberry Green Beans

Serves 12

3 lbs fresh green beans
1/2 lb. Feta cheese (Danish or Finnish is best)
3/4 c. toasted walnuts

Dressing:
2 shallots (chopped fine)
1 T. raspberry mustard
2 1/2 tsp. honey
2/3 c. olive oil
1/3 c. raspberry vinegar
salt & pepper
2 cloves minced garlic

Bring large pot of water to boil. Cook beans to tender crisp (about 10 minutes max). Rinse with cold water. Toss with crumbled Feta cheese and walnuts.

Combine dressing ingredients and let develop 1 hr. in refrigerator. Toss with beans.

(All amounts are approximate)

Roasted Jumbo Artichokes

4 jumbo artichokes
juice of one lemon
¼ cup garlic olive oil
1 tablespoon minced garlic
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
¼ teaspoon cayenne powder
black pepper
Freshly grated Parmesan cheese

Pre-heat oven to 400 degrees. Fill a large bowl with cold water; pour in lemon juice. Slice off tops of artichokes; 1-1 ½ inches which gets rid of most of the sharp points (cut off others) and an 1/8 inch off the bottom of the stems. Cut them in half and again into quarters. Scoop out thistle with a grapefruit spoon. After trimming and cutting, place in lemon juice and water.

Mix olive oil, chopped herbs and spices. Pour into roasting pan. Drain artichokes and pat with paper towels to dry.

Place artichokes in roasting pan, turning to coat evenly with flavored oil.

Roast uncovered for about 25 minutes. Turn artichokes over and roast for another 15 – 20 minutes till very well done. (Can spray with olive oil cooking spray after turning.)

Sprinkle with Parmesan cheese, if desired.