Category: Olive Oil

Sautéed White Beans with Kale

5/24/2019

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

Use whatever creamy white bean you like.
This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread.
Wonderful as a side to pizza, fish, meats.
This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

¾ cup dry sherry (or dry white wine)
3 garlic cloves, thinly sliced
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
½ cup extra virgin olive oil, plus more for serving

Directions

Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

0 Comments

Chocolate Olive Oil Cake (Vegan)

3/14/2019

6 Comments

Set out to make a cake made with olive oil to see what it would taste like. One bowl. No eggs. No dairy. Vegan. [Ed. note: Vegan? Chocolate cake? Is this allowed?] Why yes! Yes it is. In fact, because of the olive oil it's so incredibly moist, with a deep dark-chocolate flavor, it made me swoon. [Ed. note: Taking notes.]

This has been called a Wacky cake or Depression Cake (en.wikipedia.org/wiki/Depression_cake), as during those years milk, sugar, butter and eggs were either expensive or scarce. Now my love of cake-making with oil instead of butter runs deep. I have baked many a cake with grapeseed or canola oils (both flavorless), but this was my first foray into using olive oil. The result is a far more moist dessert that keeps exceptionally well. Deb of Smitten Kitchen says, "On day four in the fridge, ours was as moist as day one, basically a miracle."

Using olive oil, for some strange reason, just never seemed right. I think of olive oil as being savory, but I was wrong. It truly works here.

NOTES:

The cake base is vegan. The glaze is vegan if you use dairy-free chocolate chips. I made it with regular chocolate chips as that is what I had on hand.
I doubled the amount of glaze as I wanted the whole cake to be covered not just the top.
Cake keeps in the fridge for up to one week!
When measuring your unsweetened cocoa, highly recommend weighing it on a scale or fill your measuring cup by using a spoon. Do not use your measuring cup to scoop with or you'll use far too much cocoa powder and that will result in a very dry, chalky cake.

Adapted from: Smitten Kitchen
Number of Servings; 8-12

Ingredients
Cake

1 ½ cups (195 grams) all-purpose flour
¾ cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy (NOTE: Do not scoop with your measuring cup. First aerate with a spoon and then fill measuring cup with a spoon and level off with a knife.)-Can use natural or Dutched cocoa. I used Dutched. Try to use something dark.
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
¾ cup (150 grams) granulated sugar
¾ cup (145 grams) dark brown sugar
½ cup (120 ml) olive oil
1 ½ cups (355 ml) water or coffee (coffee was used here)
1 tablespoon (15 ml) cider vinegar or white vinegar

Glaze (this amount will make a nice glaze for the top of your cake. If you want the whole cake covered-double this amount.)

¾ cup (135 grams) semisweet chocolate chips
2 tablespoons (10 grams) cocoa powder
3 tablespoons (45 ml) olive oil
1 tablespoon (20 grams) light corn syrup (for shine)
A pinch or two of flaky sea salt

Directions
Cake

Heat oven to 350 °F. Line bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar, whisk until smooth.
Pour into prepared pan. Bake for 30-35 minutes (don't overbake!), or until top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened, and flip it out onto a cooling rack to cool the rest of the way.

Glaze

Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15-30 second increments, stirring between each until just melted.
Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
Cake keeps at room temperature [Ed. note: ROOM TEMPERATURE] for 2-3 days and up to a week in the fridge.

6 Comments

Feast Mode

Sautéed White Beans with Kale

Chocolate Olive Oil Cake (Vegan)

Author

Archives

Categories