Grapefruit Olive Oil Cake

May 11, 2015 by Laura Messersmith in Cooking

Happy day after Mother’s Day! I hope you had a wonderful weekend celebrating the mamas figures in your life, preferably with brunch... I love going out to restaurants, but there are three high holidays in the brunch game that I avoid like the plague: Easter, Mother’s Day and Father’s Day. The lines are long, the reservations hard to come by, not really conducive to relaxing and enjoyable meal. Hence, brunch at home.

Mike’s parents were in town this weekend and with both Mother’s Day and my mother-in-law, Lucy’s birthday coming up on Tuesday I had an excellent excuse to go a little bananas with our brunch menu. Spinach frittata, crispy thyme potatoes, bacon (obviously), OJ, fresh fruit salad and the literal icing on the cake: Grapefruit Olive Oil Muffins.

I’ve been wanting to make a citrus olive oil cake for months now, but never really had an occasion, not that you really need one for this delicious cake as it turns out. I came across this recipe by Ashley Rodriguez who writes the beautiful blog Not Without Salt and I was intrigued by using grapefruit. I played around with the recipe a little until I got what I wanted – intense grapefruit flavor, a moist muffin, and just a little sweetness from the glaze.

Grapefruit Olive Oil Cake (yield 1 loaf or 1 dozen muffins)

Ingredients:
3⁄4 cup freshly squeezed grapefruit juice, divided
2 tablespoons grapefruit zest, divided
1⁄2 cup Chobani 4% plain yogurt
3 large eggs
2⁄3 cup extra-virgin olive oil
3⁄4 cup granulated sugar
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 1⁄4 teaspoons kosher salt
1/4 teaspoon vanilla extract
1 1⁄2 cups confectioners’ sugar
Crème fraîche, for serving (optional)
Non-stick spray or muffin liners

Ingredients:
Preheat the oven to 350 degrees F. Lightly coat a loaf pan with non-stick spray or place paper liners in the muffin tins.

Add 1⁄2 cup grapefruit juice to a small saucepan set over medium heat. Bring to a simmer and reduce the juice by half. Cool slightly.

In a small bowl, combine 1 tablespoon grapefruit zest, yogurt, eggs, olive oil, vanilla extract, and reduced grapefruit juice and whisk to mix well.

In a separate medium bowl, add the granulated sugar, all purpose flour, baking powder, baking soda, and kosher salt. Whisk to combine.

Add the wet ingredients to the dry ingredients. Mix until everything is well blended.

Pour the batter into the prepared pan and place in the hot oven. Bake until the cake is deeply brown and set and springs back gently when pressed, 50 to 55 minutes for cake or 25-30 minutes for muffins.

Let the cake or muffins cool in the pan for 5 minutes before turning out to cool on a wire rack.

While the cake comes to room temperature, prepare the glaze. In a small bowl, combine the remaining 1⁄2 tablespoon grapefruit zest with 5 teaspoons grapefruit juice and 1 cup plus 2 tablespoons confectioners’ sugar until well mixed to create a thick, but still pourable glaze.

Place the cake on a serving platter and drizzle with the glaze, or swirl the tops of the muffins to coat with glaze. The cake can be made 1 day in advance.

Slightly adapted and rewritten from Ashley Rodriguez’s Grapefruit Olive Oil Cake with Bittersweet Chocolate via Not Without Salt.

Small Kitchen Friendly?
Yes! I used one medium bowl, one small bowl, a small sauce pan, and two muffin tins (or one loaf pan.) I also needed a microplane grater, utility knife, dry and liquid measuring cups, a wire whisk, and a rubber spatula. If you’re making muffins an ice cream scoop is really helpful for portioning the batter.

The Verdict:
This cake is the perfect way to round out a breakfast table with a sweet bread that doesn’t stray into cloyingly sugary territory. The flavors are light and refreshing, and personally I like the slightly bitter edge that grapefruit offers. This cake is simple to make and could easily be the basis for a sweeter version suitable for a summer dessert.

Crispy Pork Schnitzel

April 20, 2015 by Laura Messersmith in Cooking

I can only think of two occasions when I’ve eaten schnitzel in restaurants, but both were memorable. I’ll also admit that the first time I tried it I wasn’t overly impressed – it seemed a little heavy and not overly flavorful, but Mike won major points by ordering it in a restaurant on an early date just so I could try it, even though it was August and he probably would have preferred something else.

Not an especially auspicious beginning, but fast forward several years to our trip to Vienna last spring. Our Austrian friends confidently recommended dinner at Figlmüeller a restaurant famous for their schnitzel, and I figured there was no better time to try it again than in the heart of schnitzel territory. The schnitzel was in a word: glorious. Deeply flavorful, about the size of a medium thin-crust pizza, and perfectly accompanied by fresh lemons and a glass of gewürztraminer – the experience rekindled my interest in German food.

Brief nerdy side-note: wienerschnitzel is a protected term and means specifically schnitzel made with veal. The word schnitzel is broader and encompasses both pork and veal. Similar to say, Champagne vs. sparkling wine.

Crispy Pork Schnitzel (serves 4)

Ingredients:
4 (4-6 ounce) boneless pork loin chops
1 1/2 cups plain dry breadcrumbs
1 large egg
1/2 cup flour
1 teaspoon water
1/2 cup olive oil, divided
1 lemon, cut in wedges
2 tablespoons minced fresh parsley
kosher salt
ground black pepper

Instructions:
Trim the boneless pork loin chops of any fat before placing them between two large sheets of plastic wrap. Use a rolling pin or the flat side of a meat mallet to pound each piece until it’s about 1/4 inch thick. Generously sprinkle both sides of the pork with salt and pepper.

Measure out the flour and breadcrumbs onto two large plates. On a third large plate, carefully beat together the egg and water to create an egg wash. Dredge each piece of pork in the flour, followed by the egg wash and lastly the breadcrumbs. Gently press the breadcrumbs to help them adhere to the egg wash.

Place the breaded pork on a parchment paper-lined baking sheet, cover with plastic wrap and rest in the refrigerator for 10-15 minutes. This step will help the breadcrumbs to adhere and prevent them from falling off during the frying process. It also gives you a few minutes to clean up and start heating the oil – multi-tasking!

Next, pre-heat the oven to 325 degrees F. Heat the olive oil in a medium sauté pan over medium-high heat until it shimmers. Carefully place two pieces of breaded pork in the hot oil at a time. Cook for 2-3 minutes on each side until golden brown and crispy. Remove the cooked schnitzel to another parchment lined baking sheet and keep warm in the oven while the second batch sautés.

Drain the cooked schnitzel on a paper towel briefly and serve immediately with lemon wedges and a sprinkle of parsley.

Small Kitchen Friendly?
Fairly, assuming you have enough large plates. I used a rolling pin to flatten the pork loin chops, three dinner plates, two baking sheets, one medium sauté pan, a small cutting board, a chef’s knife, metal spatula, and both dry and liquid measuring cups and spoons. An instant read meat thermometer offers peace of mind.

The secret weapon of this recipe: clear plastic wrap. It turns your counter into another plate and prevents contaminating a clean. Second runner up: parchment paper. Makes clean up easy and helps keep the breading crispy in the oven.

The Verdict:
Mike and I both have German/Austrian blood, respectively, running in our veins, so maybe that’s why we liked this so much? But really, who doesn’t like tender meat in a crispy coating lightly dressed with lemon juice? Schnitzel is perfect with a simple arugula salad, and extra bonus: a short cooking time coupled with a breading process than can easily be done ahead of time means dinner can be on the table in well under an hour. Works for me!

Apricot Peach Oatmeal

April 17, 2015 by Laura Messersmith in Cooking

It’s practically May and while the afternoons have been beautifully warm and sunny perfect for people watching in the park it’s still pretty chilly on my morning walks with Maddie-pup. Not that I really need an excuse to continue my morning oatmeal ritual well into spring, especially now that I’ve begun to mix it up with some alternate summery fruits.

It’s still early for any stone fruits to be in season, but I’ve found that jarred peaches in 100% fruit juice work well in a pinch and let me pretend that it’s July without any of that pesky peeling to do.

Side Note: elementary-aged me thought that since raisins = dried grapes and prunes = dried plums, that logically apricots must be dried peaches. It took me years to discover that they were a related, but totally different fruit. I can’t be the only one, right? More info on stone fruit here compliments of Food52.

In any case, I like the contrast in textures of the dried apricots and crunchy almonds against the warm oatmeal and sweet peaches. I’ll be back to apples and cranberries in the fall, but for now this bowl of golden colors is my go-to breakfast and it could be yours too!

Apricot Peach Steel-cut Oatmeal (yield: 4 servings)

Ingredients:
2 cups 100% apple juice
1 cup water
1 cup McCann's Quick & Easy Steel Cut Irish oats
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 cup slivered almonds
1/3 cup diced dried apricots
1 cup (1 medium) diced fresh or jarred peaches

Instructions:
Heat the apple juice and water in a medium sauce pan over high heat and bring to a simmer. Add the ground cinnamon, allspice, cloves, and kosher salt to the hot apple juice mixture.

Next, sprinkle the Irish steel cut oats into the spiced apple juice and swirl the pan to gently stir. Reduce the heat to low.

Meanwhile, drain the extra juice from the peach slices and dice into 1/4 inch pieces. Chop the dried apricots and after the oats have cooked for 1 minute, add them to the pan.

Simmer the oats and apricots for another 3-4 minutes until the oats are al dente, stirring occasionally with a rubber spatula to prevent the oatmeal from sticking to the bottom of the pan. In the last minute of cooking add the diced peaches and stir into the cooked oats.

Serve immediately and top with the slivered almonds and an additional sprinkle of cloves.

Small Kitchen Friendly?
This is super simple and definitely small kitchen friendly. I used a small sauce pan, a small cutting board, chef’s knife, dry and liquid measuring cups and measuring spoons. A rubber spatula will also be your best friend when it’s time to stir and serve!

The Verdict:
Mike isn’t fond of oatmeal, so this is something I cook purely for myself and to my own taste every morning. I personally like the depth of spice that comes from layering cinnamon, allspice and cloves - and what’s a little spice without the accompanying sweet (but not too sweet) fruit and apple juice? Thanks to my own handiwork over the stove I’m now one of those people who looks forward to eating my oatmeal. You’ve been warned: there’s rarely a day when I’m not wishing for “seconds.”

Lemon Risotto Carbonara with Green Peas

April 13, 2015 by Laura Messersmith in Cooking

I absolutely loooove risotto and pasta carbonara is one of my all-time favorite things to order when I’m in Italian restaurants. When you think about it there are some parallels – a silky, rich sauce; deceptively simple preparations; classic Italian fare.

I’m not sure exactly when I started thinking about combining the two dishes, but I know that the source of the lemon was a glorious lunch at Isabella’s a few months ago. Lemon gnocchi prepared carbonara style with a crispy poached egg and thickly cut pieces of bacon - heaven! A plan was hatched and I started practicing my risotto and carbonara skills with this dish in mind. Side note: I’m also dying to know how they made that egg so crispy but still soft in the middle….

Purists will surely shake their heads over the addition of lemon and peas to something called carbonara, but I’m banking on the risotto - which has many, many variations - as my cover for taking liberties. This recipe is easily a meal in itself perfect with a little salad and a glass of white wine.

Lemon Risotto Carbonara with Green Peas (serves: 4 entrée portions)

Ingredients:
2 cups Arborio rice
7-8 cups chicken stock
1/4 cup white wine
1/4 cup lemon juice
2 teaspoons lemon zest
1/3 pound slab bacon
2 tablespoons unsalted butter
2 teaspoons olive oil
3 eggs, beaten
1 cup parmesan cheese, grated
10 ounce package frozen green peas
1/2 teaspoon freshly ground black pepper

Instructions:
Heat the chicken stock in a medium sauce pan until just below a simmer, reduce heat to keep the stock warm, but not boiling.

Meanwhile, dice the slab bacon into 1/4 inch strips and sauté in a large dutch oven over medium-low heat until crispy and browned, 7-10 minutes. Remove the bacon to a paper towel lined plate to drain.

Reduce the heat to low and melt the olive oil and unsalted butter into the remaining bacon fat. Sprinkle the Arborio rice into the dutch oven and stir to coat in the melted butter and olive oil. Cook the rice for 2-3 minutes, stirring occassionally before adding the white wine and lemon juice (zest the lemon before juicing!).

Once the white wine and lemon juice have been absorbed and the pot has been deglazed, add 1 ladle of the hot chicken stock to the rice. Stir until the stock is almost completely absorbed before adding another ladleful. While the rice is cooking, beat the eggs in a small bowl and grate the parmesan cheese.

Continue the process of adding the stock and stirring. The risotto is done when the rice is al dente, about 20-25 minutes, and creamy sauce has formed. The consistency should be thick, but not stiff, almost pourable, but not runny. It’s a fine line!

When the last ladle of chicken stock has been absorbed turn off the heat and stir in the beaten eggs and grated parmesan cheese until well combined. The sauce will thicken slightly and turn a pale yellow.

Finally, while the risotto is still quite warm stir in the frozen peas (no need to defrost) and give it a final seasoning of the lemon zest and black pepper. Serve immediately with a sprinkle of the crispy slab bacon pieces. Enjoy!

Inspired by Isabella’s and written with reference to Risotto Carbonara by Kitchen Sink Diaries and Spaghetti Alla Carbonara by Tyler Florence.

Small Kitchen Friendly?
Yes, even though you will need two pots. I used a 2 quart sauce pan and surprise surprise, my trusty blue 5.5qt Le Creuset French oven. I also needed a small cutting board, chef’s knife, measuring cups, wooden spatula, and microplane grater (excellent for both the cheese and the lemon zest.)

The Verdict:
Carbonara can sometimes be a little much - egg, AND parmesan, AND bacon - so for me the lemon and green peas help balance the richness and reduce my guilt over devouring a healthy portion. The other part I like about cooking this recipe is that while Lemon Risotto Carbonara is fairly easy, there’s just enough fussing (not too much, after all this is practically a one-pot meal) to inspire my inner chef. Cooking risotto takes some practice and if you need additional advice on how to master the technique I’d recommend this great guide on The Kitchn.