brunch – TasteFood

Baking, cake, Christmas, Desserts, Fruit

Holiday Prep: Orange Olive Oil Cake with Almonds and Cardamom

December 12, 2018December 12, 2018by Lynda Balslev4 Comments

An easy holiday cake perfect for any time of day:

This light and moist cake will carry you through the holidays, and, for that matter, any day. Redolent with orange and cardamom and slightly spiked with Gran Marnier, it’s delicious for brunch or afternoon tea and spiffy enough for dessert. Almond flour adds a slight nuttiness and wholesome crumb to the cake. And do not skimp on the orange zest, as it adds an important zing of citrus and fragrance. The sea salt is optional in the glaze, but if you lean that way, go for it. The flavors of the cake will develop while it cools and the glaze will ensure long lasting moistness, which makes this cake an entertainer’s best friend. Store the cake at room temperature for up to 3 days, but it will likely be eaten long before that.

Orange Olive Oil Cake with Almonds and Cardamom

Active Time: 20 minutes
Total Time: 1 hour plus cooling time
Serves 8 to 10

Cake:
4 large eggs
1 1/4 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 tablespoon (packed) finely grated orange zest, from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt

Glaze:
1/4 cup sugar
1/4 cup fresh orange juice
1 tablespoon Gran Marnier or Cointreau (optional)
Pinch of sea salt

1. Preheat the oven to 350°F. Butter a 9-inch spring-form pan, line with parchment and butter the parchment.
2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extracts and stir to blend.
3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan.
4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 45 minutes.
5. While the cake is baking, prepare the glaze. Combine the sugar and orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier, if using, and sea salt and simmer briefly, about 1 minute, stirring frequently.
6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, and then brush the cake on the sides with the glaze. Cool completely.
7. Serve dusted with confectioners sugar and/or with whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping.

Eggs, gluten-free, Main Course, salad, side dish, Vegetables and Salads

Easter Brunch: Asparagus, Prosciutto, Egg Mimosa Salad

March 25, 2016July 22, 2018by Lynda Balslev6 Comments

Have you been tasked with bringing a spring-y platter of food to feed a crowd for Easter brunch this weekend? I made this sunny salad for an Easter brunch last year. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a few squirts of fresh lemon and a splash of olive oil to coat and glisten. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemony goodness. And if you have a few baby herbs unfurling their leaves in your garden, by all means, add them to the plate.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
4 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on the thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake in the oven until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens and drizzle with a little oil. Grate the eggs over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with fresh black pepper. If you have any fresh herbs in the garden, such as parsley, chervil or mint, feel free to tear a few leaves and scatter over the salad as well.

gluten-free, side dish, spring, Vegetables and Salads

Roasted Asparagus Salad with Crispy Prosciutto and Egg

April 10, 2015by Lynda Balslev11 Comments

I made this salad for an Easter brunch last weekend. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a squeeze of lemon and a good splash of olive oil. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemon.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
3 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens. Grate the egg over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with black pepper.

Breads, Pasta, Rice, Grains, Breakfast, Cooking for Your Health, Eggs, France, gluten-free, Main Course, side dish, Vegetables and Salads, Vegetarian

Cooking for your Health: Asparagus Mimosa with Quinoa

April 28, 2013February 7, 2019by Lynda Balslev18 Comments

~ Asparagus, Quinoa, Egg, Lemon, Mint, Olive Oil ~

As you can see, this is not a crazy savory cocktail to be confused with the brunch-friendly champagne and orange juice beverage. Mimosa in French culinary terms refers to finely grated or seived hard-cooked eggs frequently used to dust salads and vegetables or as a component of deviled eggs. You might understand why the eloquent-minded Français would prefer the term “mimosa” for such a preparation. Not only is it poetic and mellifluous, it’s also apt: the crumbled canary yellow yolk of the egg resembles the brilliant mimosa flower which blooms in early Spring. Spring is also the time for asparagus, and asparagus dusted with mimosa is a popular and elegant preparation. I took this recipe one step further and turned it into a healthy yet light main dish, serving the asparagus on a bed of nutrient- rich quinoa tossed with olive oil, lemon and mint. I dare say it would make a wonderful addition to any brunch menu – accompanied by champagne and orange juice (naturally).

Asparagus Mimosa with Quinoa
Serves 3 to 4

1 cup red quinoa
Salt
Extra-virgin olive oil
1 pound thin asparagus, woody ends trimmed
Juice and zest of 1/2 lemon
2 to 3 tablespoons finely chopped fresh mint
1 large egg, hardboiled
Sea salt flakes

Place quinoa, 2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer until the quinoa grains are tender and release their white “tail”. Drain and transfer to a bowl. Add 1 tablespoon olive oil and toss to coat. Set aside to cool slightly.

Heat oven broiler. Arrange asparagus in one layer on a rimmed baking tray. Drizzle with olive oil and lightly season with salt. Turn to coat. Broil on the top shelf until crisp tender, 2 to 3 minutes, shaking the pan once.

Add 1 tablespoon mint and 1 teaspoon lemon zest to the quinoa. Stir to combine. Spoon the quinoa onto a serving plate. Place the asparagus on top of the quinoa. Squeeze the juice of 1/2 lemon over the asparagus and quinoa. Press the egg through a sieve with medium-sized holes over the asparagus. Sprinkle with sea salt flakes, additional mint and lemon zest. Serve warm or at room temperature.

Appetizers, Breakfast, Eggs, Main Course, Tians and Casseroles, Vegetables and Salads, Vegetarian

Swiss Chard and Kale Frittata

July 21, 2012August 18, 2014by Lynda Balslev16 Comments

For the past month I’ve been receiving a box of organic produce each week from a new CSA (Community Supported Agriculture) in the Bay area called Full Circle. They are the West Coast’s leading organic produce delivery service, and have recently expanded into Northern California, supplying farm fresh ingredients from local farmers to the Bay area community. They reached out to me with an invitation to try their service. Since I am a sucker for produce and buy organic as much as possible, how could I resist? Now, each Wednesday morning I wake to a carton outside my front door filled with a selection of fruits and vegetables supplied by local organic farms. It feels like Christmas. I never know what I will get (although, they are happy to supply any requests I might have), but I prefer the surprise. It saves me a few trips to the market, and my refrigerator stays full with just-fresh produce that I use for cooking inspiration.

I made this tart as an appetizer for dinner last night. It was a great way to use the Swiss Chard I received in my box this week. I also added kale, since I always have kale in my refrigerator. I served the tart at room temperature and cut it in random pieces that I arranged on a cutting board for everyone to eat with their fingers. It was a nice rustic presentation that tasted great with a glass of chilled rosé on a warm summer evening.

Swiss Chard and Kale Frittata
Loosely adapted from a recipe by Mario Batali

Serves 4 to 6 as a light course or 8 as an appetizer

2 pounds Swiss chard and/or kale, washed, tough stems removed
Salt
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon red chili flakes
1/2 cup Italian parsley sprigs, coarsely chopped
4 large eggs
1/2 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon freshly ground black pepper
1/4 cup breadcrumbs (I use Panko)

Heat the oven to 350 F. Bring a large pot of salted water to a boil. Add the chard and kale. Blanch until the greens soften and brighten in color, 2 to 3 minutes. Drain the greens, then refresh under cold water. Lay the leaves on a kitchen towel and blot dry. When cool enough to handle, coarsely chop.
Heat 2 tablespoons olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add onions, garlic, chili flakes and 1/2 teaspoon salt. Sauté until onions are limp and turning golden brown. Add the chard and kale. Sauté until the greens are wilted and all of the ingredients are well incorporated. Remove the skillet from heat.
Whisk eggs, 1/4 cup grated cheese, 1/2 teaspoon salt and black pepper together in a bowl. Pour over the greens. Gently nudge the greens around to evenly distribute the eggs. Mix the remaining 1/4 cheese and breadcrumbs together in a small bowl. Sprinkle evenly over the tart. Bake in oven until eggs are set and the top of the tart is tinged golden brown, about 45 minutes. If desired, run the tart under the broiler to further brown the top, 1 minute. Serve warm or at room temperature.