Archive for August, 2009

Olive Oil Cake

August 26, 2009

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To my great delight, the heat in New York has given it a rest (knock on wood) for the time being. Of course, the first thing I did was to heat up my kitchen–first by making a lasagna, and then by whipping up this little delight. I’ve been hankering after an olive oil cake since I watched Top Chef: Masters (don’t judge) last week, when Michael Chiarello made one as a dessert for his three-course meal. Or was it his buffet? I don’t remember.  His didn’t come out that well–it was judged too soggy. I was kind of glad because in the long run it helped to lead my man Rick Bayless to victory, but nevertheless I thought the recipe itself was a good idea that I hadn’t tried before.

Anyway, this past weekend I was headed downtown on the second avenue bus to meet Jason for dinner, forgetting, of course, that the second avenue bus takes forever to go eighty blocks. Luckily, I was in possession of the September Issue…of Bon Appetit, that is. One of the first recipes to catch my eye was this little number, straight from the pages of the RSVP section (basically the mad libs section of BA: “I ate ___(food)____ at __(restaurant)____ in ___(city)___and it was __(adjective)_______.  How do you make it?”)  And what did I find there, but a reader’s request for the recipe for olive oil cake from Abraco coffee shop here in Manhattan!

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Summer Vegetable Soup

August 20, 2009

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As much as it jars me to say it, summer is rapidly winding to a close (where did it even go?). Still, the farmer’s market in my neighborhood is only in its first couple of weeks of operation for the season. While I do not consider myself a vegetarian by any stretch of imagination, I’ve found myself gravitating more and more towards meatless recipes in general lately, and especially because there’s so much great produce this time of year.

This week is hot and steamy and gross, the kind of late-August weather that makes ice cream the only really acceptable thing to eat for dinner. Luckily I’ve been lazy enough about keeping up this blog to have things to write about that I prepared before this heat wave went full steam ahead (cue groan).

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Things You can Make with Very Few Ingredients: Zucchini with Parmesan

August 11, 2009

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Sometimes you just want to be able to look inside your fridge, pull out just a couple of ingredients, and whip up something that is fast and delicious that doesn’t also come in a box containing the words “mac” and “Yellow Number 5.”  And sometimes you are lucky enough to have made a trip to the local greenmarket just before such a feeling strikes.

Year-round, but especially during the summer when it is at its most abundant, zucchini makes its way into my kitchen.  The possibilities for it are endless–you can grill it and put it on a sandwich; you can make really delicious bread or muffins out of it; put it in soups or chili (yes, chili!), make ratatouille, etc etc etc. But if you’re feeling less than ambitious (ie, hungry and lazy), you can also prepare it really simply with just some lemon, parmesan, and salt and pepper. It’s great as a side dish for a grilled piece of meat or fish, but I’m not sorry to admit that sometimes I’ll make a heaping plate of it and enjoy it on its own. It’s so easy I feel bad calling it a recipe!

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