Blood Orange Olive-Oil Cake

I'm sad to say that this is my final weekly post for Blissful Eats.  It was a very difficult decision, but I simply find myself with too much to do and too little time.  Warm weather is finally here, so I'm spending more time out-and-about with my two and four-year-old.  Also, my own food-related blog is taking shape-- I have so many ideas, but need a bit more time prepare, photograph, and write about them.    

Blissful Eats gave me a chance to dip into the blogging world.  I am so thankful to Mrs. French for allowing me to share Thursdays with you (I love you T).  I really appreciate that all of you readers stopped by, passed my posts on to friends, and encouraged me. 

I hope this isn't a final goodbye.  If you've enjoyed these food posts, please stop by and visit me at Relish It!  As for Blissful Eats-- Mrs. French has some wonderful things up her sleeve.  I may pop back from time to time, as well.

Now to the food!  Have you ever baked with olive oil?  This dish was my first.  This recipe has been getting attention lately, so I had try it.  I was excited to use a "good" fat while baking.  My concern-- what intrigued me-- was 'how would olive oil affect the taste?'  I'm happy to say, it's different, yet delicious.  The olive oil added wonderful floral notes, as well as a moist, dense texture that I hadn't experienced before.  These characteristics paired beautifully with the blood oranges (my current obsession).  I'm going to miss them when they're no longer in season.  Even if you can't get blood oranges, give this one a try-- regular oranges are a fine substitution.

 

The Recipe: Blood Orange Olive Oil Cake

3 blood oranges

1 cup sugar

Buttermilk or plain yogurt

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup extra-virgin olive oil

Whipped Cream, for serving (optional)

Honey-Blood Orange Compote, for serving (see Note), optional

1.  Preheat oven to 350 degrees F.  Grease a 9x5-inch loaf pan.  Grate the zest from 2 oranges and place in a bowl with the sugar.  Using your fingers, rub the ingredients together until the orange zest is evenly distributed in the sugar.  

2.  Supreme an orange.  Cut off the bottom and top so the fruit is exposed and the orange can stand upright on a cutting board.  Cut away the peel and pith, following the curve of the fruit with your knife.  Cut the orange segments out of their connective membranes and let them fall into a bowl.  Repeat with another orange.  Break up the segments with your fingers.

3.  Halve the remaining orange and squeeze the juice into a measuring cup.  You'll have about 1/4 cup or so.  Add buttermilk or yogurt to the juice until you have 2/3 cup liquid altogether.  Pour the mixture into the bowl with the sugar and whisk well.  Whisk in the eggs.

4.  In another bowl, whisk together the flour, baking powder, baking soda, and salt.  Gently whisk the dry ingredients into the wet ones.  Switch to a spatula and fold in the oil a little at a time.  Fold in the orange segments.  Scrape the batter into the pan and smooth the top.

5.  Bake the cake for about 55 minutes, or until it is golden and a knife inserted into the center comes out clean.  Cool on a rack for 5 minutes, then unmold and cool to room temperature right side up.  Serve with whipped cream and Honey - Blood Orange Compote, if desired.

(Note:  To make the Honey-Blood Orange Compote, supreme 3 more blood oranges according  to the directions above.  Drizzle in 1 to 2 teaspoons honey.  Let sit for 5 minutes, then stir gently.

Source: Melissa Clark's In the Kitchen with a Good Appetite

So, there you have it.  Take care, and thanks again!

Laurie

Asian Cabbage Salad

I had a difficult time deciding what to call this dish.  If it's made from cabbage, is it automatically a "slaw"?  I don't think so, so I'm going with Asian Cabbage Salad.  I don't know about you, but once the weather (finally!) turns warmer, I really need healthier, lighter food-- a break from the meat-heavy winter months.  This salad is perfect for so many reasons.  It's filling, healthy, tasty, and comes together quickly.  It's near perfection, and I eat it all the time.  I love that this salad isn't fussy.  Every ingredient is simple and reliable--they always stay crunchy.  It's also a beautiful salad with amazing colors.  

The recipe below includes my basic dressing for this salad.  To add variety (and depending on my mood), I sometimes change it up.  Try adding one teaspoon of peanut butter to the  basic dressing and then top the salad with chopped peanuts.  So delicious!  You can also experiment with the amount of vegetable or canola oil. More will give you a thicker, "dressing-like" consistency.  When I make the salad for myself, I usually skip the oil.  Without it, the tang of the vinegar really stands out.

Now for the health benefits.  I think the almighty cabbage gets overlooked.  It's a cruciferous vegetable that is loaded with things that are good for you.  Red cabbage, in particular, is a powerhouse.   It contains a lot of fiber, more vitamin C than oranges, and of course it is very low in calories.  Take a look here if you want to learn more.  One final thing, if you're looking for protein, pair this salad with grilled shrimp.  It's fantastic!

The Recipe: Asian Cabbage Salad

(Makes enough for 2 people) 

The Dressing:

2 tablespoons rice vinegar

1 teaspoon reduced sodium soy sauce

1 teaspoon ground ginger

1/2 teaspoon toasted sesame oil (or more to taste)

1/4 teaspoon red pepper flakes

1/4 teaspoon sriracha sauce

2 teaspoons mild tasting oil, such as canola or vegetable

The Salad: 

1/2 head of red cabbage, thinly sliced

2 carrots, peeled and roughly grated using largest hole on a box grater

handful of cilantro, torn

Black sesame seeds, to garnish

Begin by adding the first six ingredients for the dressing into a small bowl and mix with a small whisk.  Slowly add the 2 teaspoons of vegetable or canola oil (or more to taste).   Check the taste and make necessary adjustments.  (Note: if buying Toasted Sesame Oil for the first time -- be sure to store in the refrigerator to prevent spoiling).

Slice the cabbage using a chef's knife.  I like it to have some texture, so I avoid grating it.  Grate the carrots, and tear the cilantro.  Toss together and pour the dressing on it.  Sprinkle with the black sesame seeds and enjoy!

Happy healthy eating to you all!  Have a lovely weekend.  Please stop by "Relish It" to check out my food blog if you have the time.  Thanks, and as always, I appreciate any feedback.

Laurie

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blissful eats with laurie jesch-kulseth: Lemon Yogurt Cake

It's getting closer....Spring!  It's almost here!  So you already know that I love making cakes.  A rich, chocolate stout cake in Winter is hard to beat.  But I really love baking those lighter, refreshing desserts that stand out in Spring and Summer.  I also appreciate "everyday" cakes.  These are the ones you can whip together with ingredients you probably already have.  This is one of those cakes-- and it is fantastic.  One of my favorites, to be honest.

This Lemon Yogurt Cake is neither fancy nor complicated.  Even better, it has a relatively short ingredient list. Don't let that fool you, though.  The flavor is absolutely intense.  The reason is the "layering" of lemon flavor throughout the cake.  I don't mean literal layers, but rather the complimentary way in which lemons are used in three different parts of the recipe.  First, there's the vibrant lemon zest and juice in the cake, itself.  Second, the glaze adds more lemon juice.  Finally-- and perhaps most importantly-- you'll inject (used very loosely, here) a lemon juice and sugar mixture into the cake after baking which really emphasizes the powerful citrus flavor.  

This last point-- the "injecting"-- is important enough that I need to discuss it a bit more here at the outset.  The original recipe says to "pour the sugar/lemon mixture over the cake while still warm".  I did that and the syrup ran off of the cake.  So, I improvised.  I poked 20-30 holes into the top of the cake with a thick toothpick (the holes won't be visible when the icing is applied).  After setting the cake on a wire rack placed inside of a rimmed sheet pan, I slowly poured the mixture over the cake.  Much of it ran down the sides, so I repeated it a few times until most of the syrup was absorbed into the cake.  It took me an extra five to seven minutes, but it made all the difference.  Trust me, it's worth it.  If you do it right, you'll get an unbelievably moist, powerful, lemon-y cake.  You'll love it! 

The Recipe: Lemon Yogurt Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar

2 tablespoons freshly squeezed lemon juice 

Preheat the oven to 350 degrees.  Grease an 8 1/2 x 4 1/4 x 2 1/2 -inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.

Sift together the flour, baking powder, and the salt into one bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear.  Set aside.

When the cake is done, allow to cool in the pan for 10 minutes.  Carefully place on a cooling rack over a rimmed sheet pan.  Poke 20-30 holes on the top of the cake and while the cake is still warm, pour the sugar/lemon mixture over the cake, repeat as many times as necessary.  Try to get the majority of the mixture into the cake.  Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.  Serve with whipped cream, if desired.  Enjoy!

Source: Ina Garten's Barefoot Contessa at Home

Enjoy the rest of your week and have a lovely weekend!  Stop and see me at Relish It, if you have time! 

See you soon!

Laurie

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Whole Wheat Oatmeal Chocolate Chip Cookies

My heart rate is finally returning to normal as I sit down to write this.  I've spent the last ten minutes in a near-panic.  Why, you ask?  I couldn't find the well-worn hand-written card for my go-to cookie recipe for today's post.  While I was certainly worried about disappointing you, to be honest the thought of not being able to make these gems for my kids was my first concern.  I make them a lot, and they don't last long.  

I'd been relying on this smudged recipe card for years.  I wouldn't know where to look for the original, and though I could probably make the cookies from memory, there's comfort in returning to that old scrap of paper.  Fear not, it turned up, so I can share my best cookie recipe with all of you.  (For the record, I see I jotted down on the card that it's adapted from the 'Joy of Cooking' cookbook.)    

As I've mentioned, we make plenty of cookies in this house.  It's a bit embarrassing. While I try many different styles-- and really enjoy most of them-- this is the one that I return to at least every other batch. The texture is spot on.  It's a bit crispy around the edges, yet soft and chewy in the center.  A high-quality chocolate chip makes them nearly perfect.  I use two different whole grains-- oatmeal and whole wheat.  I tell myself that this justifies giving my kids another, despite all of the sugar and butter.  Health food?  Depends on how loose your definition of 'health' is, I guess.  To be honest, it doesn't really matter.  They're that good. 

The Recipe: Whole Wheat Oatmeal Chocolate Chip Cookies

(Makes 2 dozen)

1/2 cup brown sugar (packed)

1/2 cup granulated sugar

1/2 cup (1 stick) butter, room temperature

1 egg

1 teaspoon vanilla

1 tablespoon milk

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table salt

1 cup old fashioned rolled oats

1 cup Ghirardelli 60% cacao bittersweet chocolate chips

Pre-heat oven to 350 degrees.  Line a cookie sheet with parchment paper.  In a medium sized bowl whisk together the flour, baking soda, baking powder and salt.  Set aside.  In a small bowl, mix together the egg, vanilla, and milk.  Set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, cream together the brown sugar, granulated sugar, and the butter on medium until light and fluffy and somewhat pale in color-- a couple minutes.  Reduce speed to low and add the egg mixture and mix until combined. Make sure to scrape the sides of the bowl, as needed, to incorporate all of the ingredients.  Next add the flour mixture and mix until just combined.  Stir in by hand the rolled oats and chocolate chips.  Drop a teaspoon sized amount onto the parchment lined cookie sheet, allow 2 inches between each of them.  Bake for 10-12 minutes.  Let cool on pan for 3-4 minutes, then transfer to a cooling rack to cool completely.  Store in an airtight container.  

Source: Adapted from The Joy of Cooking Cookbook

If you have moment, I'd love it if you stop by my new food blog, "Relish It".

See you soon!

Laurie

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blissful eats with Laurie Jesch-Kuseth: Texas Beef Chili with Poblanos and Beer

Good Morning Bliss readers!  It is wonderful to be back today.  It's been a busy week on my end-- both in the kitchen and on the computer.  I finally got around to launching my food blog a few days ago.  It's called "Relish it", and can be found here.  I'm so excited.  Stop by, and feel free to pass the word on to your friends.  I'll also continue to post recipes here on Bliss every Thursday as well.  It means more time in the kitchen and more calories for my husband, but it's going to be fun. 

Now to the food.  Since it's mid-March, I think we have time for one more hearty pot of chili before the Spring grilling season.  First, a quick story.  About 15 years ago my brother, then in college, invited us over for one of his specialties-- chili.  When we walked into his apartment, we both noticed a familiar, pleasant, though clearly out-of-place aroma.  My brother's expression gave it away.  He had made a mistake.  A huge mistake by the shamed/frustrated look on his face.  He sheepishly explained that while reaching for the chili powder, he accidently grabbed the cinnamon.  He didn't realize this until he had poured more than a little into the pot.  He was mortified.  He corrected as best he could, and while I wouldn't advocate pouring a quarter jar of cinnamon into chili, the batch ended up being...interesting.  

 

So what does this story have to do with today's recipe?  This is not your ordinary ground beef, beans, and chili-powder affair.  This one is different for several reasons, including-- you guessed it, cinnamon.  Texas chili is all about the beef, and here it is clearly the star of the show.  No tomatos, no beans (other than as a garnish).  I recommend a high-quality grass-fed variety, as well as the inclusion of beef stock.  Add to that the unique spice blend made up of cinnamon sticks, cloves, and bay leaves, and you get a complex, smoky, layered flavor that differs from the run-of-the-mill chili batch.  Even better, you get to add beer to the mix.  When I've made this, I tend to use either an amber or brown ale.  They'll add to the depth, without being so strong as to change the flavor entirely.  I like to garnish a bowl with fresh tomatos and beans.  While you can use canned beans, the firmness of cooked dry beans adds a nice contrast.  One last thing-- this dish is significantly better if you let it sit overnight.  The broth thickens and flavors really get a chance to meld.  

The Recipe: Texas Beef Chili with Poblanos and Beer

(Makes about 2 quarts)

3 Tablespoons olive oil; more as needed

2 large sweet onions, diced (about 4 cups)

2 large fresh poblano peppers (or green bell peppers), cored, seeded, and diced (about 1 1/2 cups)

5 cloves garlic, minced

Kosher salt

4 1/2 pound boneless beef chuck (preferably grass-fed), cut into 1-inch cubes

2 bay leaves

2 cinnamon sticks, 3-4 inches long

3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chili powder)

1 tablespoon chipotle chile powder

1 tablespoon ground cumin

1/8 teaspoon ground cloves

12 oz bottle ale, such as Anchor Steam Liberty Ale, Summit Horizon Red Ale, or the like

1 1/2 quarts homemade or lower-salt organic beef broth

For the Garnish:

2 14-oz cans kidney beans, rinsed and drained (or use 1 1/3 cup dried kidney beans soaked and cooked until done)

1 medium red onion, chopped

3 medium tomatoes, chopped

1/3 cup chopped cilantro

1 avocado, cubed

sour cream

limes

In a 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat.  Add the onions and saute until softened,translucent, and starting to brown, 8 to 10 minutes.  Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 minutes.  If the pan seems dry, add a little more olive oil.  Add the garlic and 1 teaspoon salt and saute for another 5 minutes.  Set aside.

Meanwhile, heat the remaining 1 tablespoon olive oil in an 8-quart or larger Dutch oven over medium-high heat.  Sear the beef cube cubes until browned and crusty on two sides, working in batches to avoid crowding the pan.  Transfer beef to a bowl with a slotted spoon.  If pan gets dry, add more oil.

When all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds.  Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices.  Simmer until the beer is reduced by half and the mixture has thickened slightly, 5 to 7 minutes.  Add the beef, along with any accumulated juices, and the beef broth.  Bring to a simmer and then reduce the heat to medium low.  Simmer, partially covered, for 3 hours, stirring occasionally.  Test a cube of meat -  you should be able to cut it with a spoon.  Discard the cinnamon sticks and bay leaves.

If not serving immediately, chill overnight.  The next day, skim any fat from the top, if necessary, before reheating.

To serve, heat the chili gently.  Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to the pot.  (The shredded meat will help create a thicker texture.) Taste  and add more salt if needed.  Heat the beans in the microwave, and serve with tomatoes, red onions, cilantro, avocado, sour cream and lime.  Enjoy!

Source: Fine Cooking Magazine

Hope you enjoy this dish and have a wonderful Saint Patrick's day!  See you next week!

Laurie

You can find me on Twitter: @LaurieJKul