Friday, August 6, 2010
Technical Difficulties
Sorry y'all for the wait. It seems that I have misplaced the cord to my camera. Sad face. So as soon as I find that, or a card reader, I have three delicious recipes for you from my Thai feast I made Tuesday night. Yum.
Sunday, August 1, 2010
Of Cake and Bread
Sometimes I get cravings. Yesterday, I really, really wanted to eat this AMAZING honey-carrot cake. So, I roped my sister into the kitchen and set her to peeling carrots. Only problem: when I went for the honey, we didn't have the 1 1/4 cups necessary. Sad face.
I had an unsatisfied craving and three peeled carrots. What to do? Go online and find a recipe that's three times crazier than what you originally wanted to make! And I mean three.
Olive Oil Pumpkin, Carrot, and Zucchini Bread. Sounds good, huh? Mmmm.
Olive oil, water, sugar, and eggs get blended up until smooth. Olive oil has a really distinctive smell. I can't quite describe it. Flowery and earthy and yummy.
The recipe called for two cups of pumpkin, but all I had was a 15 ounce can. Two cups is equal to 16 ounces, so I called it good enough and spooned it in.
The mixture turned that gorgeous orange color you see here. And the smell! The oil and the pumpkin just smelled amazing.
Of course, the smell was nothing compared to when we added the spices. My sister and I measured out cloves, ginger, cinnamon, nutmeg, and a pinch of salt.
Now the nutmeg was an adventure. I wish I had a better photo, but see that black cylinder? That's our spice grinder. And those two little nuts? Nutmeg, in it's natural form. I ground that up until it was a beautifully pungent powder, and then just dumped it all in. Who cares if it was more than the called for teaspoon?
At this point, I realized that there was no way the whole batter was going to fit in my 8 cup measuring bowl, so I transferred the mixture and licked off the spatula. Yum.
Flour for bulk and structure and baking powder so it will rise. And there's my little sister, being a great soux chef.
Neither my sister nor I felt like taking a cheese grater to the carrots and zucchini. Bring out the food processor!
Oh, and did I mention I like mix-ins?
And then I mixed it into gloppy oblivion, sneaking a few bites along the way.
I poured the batter into three pans, which worked out fine, but next time I'll only use two. Slip them into the oven, and wait about 50 minutes.
The whole house smelled absolutely wonderful and when it came out, it was all I could do to not dig right in. In fact, it was so good, I completely forgot to take photos. I've decided this food blogging thing is harder than it looks. You have to remember to take photos every step of the way! So I feel quite silly for forgetting the most important photo: the final product.
But never fear! If you mosey on over to Pithy and Cleaver, where I got the recipe, you can see a gorgeous photo of the sliced bread.
It was so good. The warmth and spice of pumpkin bread with the lightness of zucchini and the earthiness of carrots. The cranberries just went in perfectly, adding a little zing, and the nuts gave it texture. Mmm.
Olive Oil Pumpkin, Carrot, and Zucchini Bread
from Pithy and Cleaver
Makes 3 small loaves, or 2 large ones
4 large eggs, at room temperature
1 cup delicately flavored olive oil (or 3/4 cup strong olive oil and 1/4 cup safflower oil)
1/2 cup water
1 15 oz. can Pumpkin Puree
2 1/4 cups sugar
1 1/2 tsp salt
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
2 tsp baking soda
3 1/3 cups sifted all purpose flour
1/2 cup grated zucchini
3/4 cup grated carrots
1/2 cup dried cranberries or crasins (optional)
1/2 cup walnut or pecan pieces (optional)
Preheat the oven to 350°F. Grease your pans with olive oil.
In a large mixing bowl, beat the eggs. Add the olive oil, water, pumpkin, and sugar and whisk to combine well.
Add salt, nutmeg, cinnamon, cloves, ginger, and baking soda, and continue whisking until well blended. Add the flour and stir into the wet ingredients using a spatula or wooden spoon until just combined. Stir in zucchini, carrots, raisins and nuts if using.
Pour into prepared loaf pans—do not fill more than 2/3 full as batter will rise. Bake for 45 minutes to an hour, or until cake tester inserted into the center comes out clean. Cool on a rack for ten minutes before removing from pan to cool completely. (You might need to run a knife around the edges.) Keep tightly wrapped, or freeze to enjoy later.
I ended up with leftover shredded zucchini and carrots. Now, I love the taste of raw zucchini, so I decided to make it into a salad. And while we're at it, why not add apple?
Sprinkle with a bit of olive oil and lime juice, and I give you Carrot, Zucchini, and Apple Slaw!
Carrot, Zucchini, and Apple Slaw
Makes enough for 4 people
1 small to medium zucchini
3 large carrots or 5 small ones
1 apple
1 tablespoon olive oil
Lime juice
Grate the zucchini, carrots, and apple using a food processor or cheese grater. Toss together in a bowl. Sprinkle with olive oil and lime juice to taste. Serve immediately.
I had an unsatisfied craving and three peeled carrots. What to do? Go online and find a recipe that's three times crazier than what you originally wanted to make! And I mean three.
Olive Oil Pumpkin, Carrot, and Zucchini Bread. Sounds good, huh? Mmmm.
 |
| Like the color of sunsets. |
 |
| Mix-a, mix-a, mix-a. |
Neither my sister nor I felt like taking a cheese grater to the carrots and zucchini. Bring out the food processor!
 |
| Zucchini! |
 | ||
| Carrots! |
Oh, and did I mention I like mix-ins?
 |
| Crasins! |
 |
| Pecans |
The whole house smelled absolutely wonderful and when it came out, it was all I could do to not dig right in. In fact, it was so good, I completely forgot to take photos. I've decided this food blogging thing is harder than it looks. You have to remember to take photos every step of the way! So I feel quite silly for forgetting the most important photo: the final product.
But never fear! If you mosey on over to Pithy and Cleaver, where I got the recipe, you can see a gorgeous photo of the sliced bread.
It was so good. The warmth and spice of pumpkin bread with the lightness of zucchini and the earthiness of carrots. The cranberries just went in perfectly, adding a little zing, and the nuts gave it texture. Mmm.
Olive Oil Pumpkin, Carrot, and Zucchini Bread
from Pithy and Cleaver
Makes 3 small loaves, or 2 large ones
4 large eggs, at room temperature
1 cup delicately flavored olive oil (or 3/4 cup strong olive oil and 1/4 cup safflower oil)
1/2 cup water
1 15 oz. can Pumpkin Puree
2 1/4 cups sugar
1 1/2 tsp salt
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
2 tsp baking soda
3 1/3 cups sifted all purpose flour
1/2 cup grated zucchini
3/4 cup grated carrots
1/2 cup dried cranberries or crasins (optional)
1/2 cup walnut or pecan pieces (optional)
Preheat the oven to 350°F. Grease your pans with olive oil.
In a large mixing bowl, beat the eggs. Add the olive oil, water, pumpkin, and sugar and whisk to combine well.
Add salt, nutmeg, cinnamon, cloves, ginger, and baking soda, and continue whisking until well blended. Add the flour and stir into the wet ingredients using a spatula or wooden spoon until just combined. Stir in zucchini, carrots, raisins and nuts if using.
Pour into prepared loaf pans—do not fill more than 2/3 full as batter will rise. Bake for 45 minutes to an hour, or until cake tester inserted into the center comes out clean. Cool on a rack for ten minutes before removing from pan to cool completely. (You might need to run a knife around the edges.) Keep tightly wrapped, or freeze to enjoy later.
I ended up with leftover shredded zucchini and carrots. Now, I love the taste of raw zucchini, so I decided to make it into a salad. And while we're at it, why not add apple?
 |
| My lovely assistant uses the food processor for the first time! |
Carrot, Zucchini, and Apple Slaw
Makes enough for 4 people
1 small to medium zucchini
3 large carrots or 5 small ones
1 apple
1 tablespoon olive oil
Lime juice
Grate the zucchini, carrots, and apple using a food processor or cheese grater. Toss together in a bowl. Sprinkle with olive oil and lime juice to taste. Serve immediately.
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