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	watersword 2009-05-20 12:25 am UTC (link)
	Needs moar recipes. (Reply to this)(Thread)

Olive Oil Cake

criticalcricket
2009-05-20 12:47 am UTC (link)

I think it's only appropriate that I post an olive oil recipe.

Olive Oil Cake

Ingredients
* 3 large eggs, beaten
* 2 cups granulated sugar
* 12 ounces extra-virgin olive oil
* 10 ounces milk
* 2 ounces orange liqueur
* 2 ounces fresh orange juice
* 3 teaspoons lemon zest
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon kosher salt
* 4 ounces blanched almonds, finely chopped
* Powdered sugar, for garnish

Directions
Preheat oven to 350 degrees F. Butter a 10-inch cake pan.

In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.

Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.

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Eezy Capreezy Salad

sneer
2009-05-20 02:22 am UTC (link)

- Fresh mozzarella, preferably in the little bite-sized round curds; otherwise the big ball or knot or whatever cut into chunks.
- Tomatoes, preferably little cherry tomatoes you buy still attached to the vine, quartered, seeds and slime removed
- Balsamic vinegar and olive oil
- Sprinkle of salt
- Sprinkle of basil and whatever other herbs you like, preferably fresh and chopped fine

Put cheese and tomatoes in bowl, drizzle with oil and vinegar, sprinkle with herbs. Chill for half an hour or so if you can stand to; otherwise just shovel it right into your maw.

If you have any left over, you can put it on slices of nice crusty bread, lay a slice of provolone on top, and broil it.

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	Re: Eezy Capreezy Salad meriel 2009-05-20 04:48 am UTC (link)
	I WAS JUST EATING SOME OF THIS how appropriate. I just cut up some cheese and grape tomatoes and NOM LIKE FUCK. (Reply to this)(Parent)(Thread)

	Re: Eezy Capreezy Salad sneer 2009-05-20 04:51 am UTC (link)
	I just made one with avocado chunks added and holy shit fuck man it was gooooood. (Reply to this)(Parent)

	Re: Eezy Capreezy Salad sequinedlizard 2009-05-20 09:55 pm UTC (link)
	Oh HELL yes. Reminds me I need to hit the Farmer's Market for tasty tasty tomatoes. (Reply to this)(Parent)

wolfsamurai
2009-05-20 04:26 pm UTC (link)

I've been wanting to make this for a while, but it's most certainly not the season. Yet all the talk of oils and fats makes it appropriate. I'm not giving a lot of very specific measurements because depending on what you have, it can be adjustable.

Spicy Chicken Cassoulet

5-6 slices thick cut bacon
4 boneless skinless chicken breasts (you can also use boned legs and thighs, but I don't like it personally)
3-5 ounces of pork chorizo sausage. Preferably the kind without casing (so it has a texture almost like hamburger)
1 onion
2 carrots
1 stalk of celery
1-2 chipotle peppers + 1-2 tablespoons of the adobo sauce that they come in
1-2 tablespoons of tomato paste
Soup Beans
Vegetable stock (low sodium) or water
Salt
Pepper
Breadcrumbs
About 4 tblspoons of butter

The night before (or a few hours before cooking) soak your beans like you would for any other bean dish.

Preheat oven to 350.

Cut the bacon into even strips about a quarter to half an inch wide. Put them in a large ceramic cookpot that has a lid along with a tablespoon of water and let the bacon render slowly over medium low heat. When the bacon is cooked and the fat rendered, remove the bacon from the pot, but leave the fat in. Cook the chorizo over medium low heat, rendering that down just like the bacon.

When the chorizo is done, you'll probably have a small pool of pork-y fat goodness at the bottom. Cook the chicken in that, letting it get nicely browned. Don't cook the chicken completely though. When the chicken is mostly done, remove it from the pot and set it aside. Let the onion cook in what's left until it turns translucent. At that point, add the bacon back in. then add the chopped carrot, chopped celery, tomato paste, chipotles, and adobo sauce. Pour in the drained beans and then pour in the vegetable stock just enough to cover everything. Stir it all together, then push the chicken into the middle. Add the pepper, then check for seasoning. Add salt if it needs it.

Place in the oven, lid on, for 45-60 minutes or when the beans are done cooking. When the cassoulet is done, melt the butter and combine it with the breadcrumbs and spread the mixture over the top of the cassoulet. Set the oven to broil and put the cassoulet back under the broiler until the breadcrumb mixture is golden crispy brown. Shouldn't take more than a couple of minutes, if that. Just be careful not to burn it.

No, this is not a light and healthy dish. But damn is it good. Easy to modify too. Other nice things to add include fresh tomatoes (when you add the other veggies) or garlic (let them sautee with the onions). If you don't like your food spicy, you can leave out the chipotles and adobo, but what's the fun in that? If you like it spicier, you can add more, but be wary. Between the chorizo and the peppers, it probably already is pretty hot.

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Scalzi's Schadenfreude Pie
ariadne484
2009-05-21 04:35 pm UTC (link)

From here.

1 cup dark brown sugar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup (1 stick) butter
1/2 cup semi-sweet chocolate chips or chunks
3 large eggs (I used brown eggs in keeping with the spirit of things, but
white eggs are fine)
2 teaspoons cinnamon
1 splash Kahlua or other coffee liqueur
1 graham cracker pie crust (9 or 10 inches). Choose regular or chocolate
graham cracker crust according to taste.

Preheat your oven to 375 degrees (Fahrenheit). Melt butter in largish
mixing bowl; add in corn syrup, molasses, brown sugar and cinnamon. Mix
well. Melt chocolate; fold into existing mixture. Add eggs and Kahlua; mix
vigorously until mix has an even consistency. Pour into pie crust
(depending on size of crust you may have a little filling mix left over).

Shove into oven, center of middle rack, and bake for about 45 minutes. At
45 minutes, poke pie with butter knife. If butter knife comes out clean,
your pie is done; otherwise give it about another five minutes.

Once you take the pie out of the oven, let it set at least 20 minutes
before you dig in. It's really good when still warm, however.

Serving recommendations: small slices (this is an awesomely rich pie) and
an ice cold glass of milk to go with it.

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