Using extra virgin olive oil in cake baking is not new. I’ve been doing it for years along with other health-minded folks. It imparts a rich, slightly herbal flavor to cookies, cakes and muffins that balances the inherent sweetness of my favorite recipes. And who’s kidding whom? It also makes me feel slightly more righteous and slightly less guilty. But when I opened the refrigerator and found the last of my favorite winter citrus and a container of crème fraîche ready for attention, it seemed only logical that these things belonged in a chocolate cake as well.

There is another ingredient in this cake that is far less known but deserves to be in everyone’s pantry. It’s an extract originating from Italy called Fiori di Sicilia (translated to “flowers of Sicily”). When I want to add a bit of mystery to my baking, I grab this little vial and add a few precious drops to the batter. It is a powerful combination of vanilla, citrus and less-defined floral scents. If you’ve ever tasted a traditional panettone from Italy during the Christmas holidays, you will recognize the flavor in an instant. While vanilla extract is always useful to round out a mix of flavors, this heavenly tincture can do all that and more.

Blood Orange Chocolate Cake

You can use any type of orange to impart the tangy flavor that complements a good dark chocolate, but the flavor complexity of a blood orange, with its raspberry undertones, makes this cake particularly yummy.

Serves 8
Ingredients

1¾ cups pastry or cake flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

3 tablespoons orange zest

½ cup dark cocoa powder

½ cup boiling water

1 cup sugar

⅓ cup extra virgin olive oil

1 cup crème fraîche

3 large eggs

½ cup orange juice

1 teaspoon Fiori de Sicilia extract (or vanilla extract)

2 tablespoons Grand Marnier or Triple Sec liquor (optional)

Confectioners’ sugar for dusting

Directions

1. Preheat the oven to 350 F and grease a 9-by-5-inch baking pan. In a small bowl, whisk together flour, baking powder, baking soda, salt and zest, and set aside.

2. Sift the cocoa powder into a separate bowl and add boiling water until it is the consistency of a thick, smooth and glossy paste. Let cool while preparing wet ingredients.

3. By machine or by hand, whisk together sugar, olive oil, crème fraiche and eggs until blended and smooth. Slowly incorporate orange juice, extract, liquor and cocoa. Finally, add dry ingredients until evenly mixed.

4. Pour batter into pan and bake for 50 to 60 minutes. The cake is done when an inserted toothpick comes out with no wet batter clinging to it.

5. Dust with powdered sugar or drizzle with glaze created by mixing ¼ cup blood orange juice with powdered sugar until desired consistency. Garnish with fresh raspberries.

Copyright 2016 Caroline J. Beck via Zester Daily and Reuters Media Express

The post Blood Orange Chocolate Cake With Sicily’s Floral Aroma appeared first on Ubiq TV | English News Channel.

By Martha Rose Shulman

In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not the classic quiche lorraine with lardons, of course) would be one of the first recipes I’d teach. I made them by the sheet pan for catering jobs; they were extremely popular, even though I now know that the crusts I made in those days weren’t very good, and the formula I used for the custard wasn’t nearly as satisfying as the formula I use now.

Then quiche went out of fashion. This happened gradually, as Italian food stepped into vogue and Julia Child gave way to Marcella Hazan. I was living in France during this period of time, and since the classics of French cuisine are not fashion-driven, I could always get a good quiche. They were and are standard savory fare at just about every French bakery. I found entire boutiques devoted to savory tarts, and learned a lot about fillings.

I let quiche slide for a number of years myself, as I focused more on Mediterranean pies and chose olive oil over butter. But after working with Jacquy Pfeiffer on his prize-winning book, “The Art of French Pastry,” I became enamored again with the quiche. I learned Jacquy’s formula for a rich, savory pie crust that is easy to roll out, and my adaptation, made with half whole wheat flour, rolls out as easily as his. It is luscious, nutty and flaky, quite irresistible. I also learned from Jacquy to let my vegetable filling air out so its moisture would evaporate and not dilute the custard, and to make the custard with a combination of egg yolks and whole eggs. “The yolk’s lecithin is a great emulsifier that brings the water and fat together,” says Jacquy, “while the white is a great binder. Using only egg yolks … would give the tart an eggy aftertaste. Using only whole eggs would … make the custard too firm.” Who knew?

My quiches are as much about the vegetables that go into them as they are about the custard, the cheese (I like to combine Gruyère and Parmesan), and the crust. My favorites, the ones I make at the drop of a hat, are filled with spinach or other greens and onion, or with savory pan-cooked mushrooms. Then again I love a cabbage and onion quiche, with a little caraway thrown in; and in spring I’ll use steamed or roasted asparagus, spring onions and lots of fresh herbs. There may be nothing new about these pies, but a good quiche never gets old.

Classic Cheese Quiche

Serves 6

Ingredients

2 egg yolks

2 whole eggs

1 (9-inch) whole wheat pâte brisée pie crust, fully baked (recipe below) and cooled

½ teaspoon salt

Freshly ground pepper

⅔ cup milk

1 to 2 cups vegetable filling of your choice

3 ounces Gruyère, grated, or 1 ounce Parmesan and 2 ounces Gruyère, grated (¾ cup grated cheese)

Directions

1. Heat the oven to 350 F.

2. Beat together the egg yolks and eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in the oven for 5 minutes. The egg seals the crust so that it won’t become soggy when it comes into contact with the custard.

3. Add the salt, pepper, and milk to the remaining eggs and whisk together.

4. Spread the vegetable filling (recipes below) in an even layer on the crust. Sprinkle the cheese in an even layer on top of the filling. (If you are making a simple cheese quiche with no vegetables, just sprinkle the cheese over the bottom of the crust in an even layer.) Very slowly, pour in the egg custard. If your tart pan has low edges, you may not need all of it to fill the quiche, and you want to avoid overflowing the edges. So pour in gradually and watch the custard spread out in the shell. Bake the quiche for 30 minutes, or until set and just beginning to color on the top. Allow to sit for at least 15 minutes before serving.

Note: Alternatively, toss the vegetable filling with the cheese and spread in the bottom of the crust rather than layering the cheese over the vegetable filling.

Whole Wheat Pâte Brisée

Ingredients

222 grams French style butter such as Plugrà (8 ounces, 1 cup), at room temperature

175 grams whole wheat flour or whole wheat pastry flour (approximately 1½ cups less 1 tablespoon)

175 grams unbleached all-purpose flour (approximately 1½ cups less 1 tablespoon)

7 grams fine sea salt (1 teaspoon)

92 grams water (6 tablespoons)

Directions

1. Make sure that your butter is at room temperature. Place it in the bowl of a standing mixer. Sift together the flours and salt and add to the mixer. Mix at low speed just until the mixture is well combined. Do not over beat. Add the water and beat at low speed just until the mixture comes together. Do not over mix or you will activate the gluten in the flour too much and you pastry will be tough.

2. Using a pastry scraper or a rubber spatula, scrape the dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold the plastic over and and flatten into ½-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight.

3. Very lightly butter two 9-inch tart pans. If you can see the butter you’ve used too much. Roll out the dough and line the tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight.

4. To pre-bake, heat the oven to 325 F. Remove a tart shell from the refrigerator, unwrap and line it with a sheet of parchment. Fill all the way with pie weights, which can be beans or rice used exclusively for pre-baking pastry, or special pie weights. Place in the middle of the oven for 15 minutes. Remove the “faux filling” and return to the oven. Bake for another 15 to 20 minutes, or until light golden brown and evenly colored. There should be no evidence of moisture in the dough. Remove from the oven and allow to cool.

Mushroom Filling

Ingredients

½- to ¾-pound white or cremini mushrooms, wiped if gritty

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

2 shallots, minced

2 garlic cloves, minced

2 teaspoons chopped fresh thyme, rosemary, or sage (or a combination), or ½ teaspoon dried, OR 1 to 2 tablespoons chopped fresh parsley

¼ cup dry white wine, such as Sauvignon Blanc

Directions

1. Trim off the ends of the mushrooms and cut in thick slices. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms. Don’t stir for 30 seconds to a minute, then cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and thyme, rosemary or sage. Stir together, add salt (about ½ teaspoon) and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the parsley and wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Taste and adjust seasonings. Remove from the heat.

Spinach and Scallion Filling

Ingredients

1 to 2 tablespoons extra virgin olive oil (to taste)

2 bunches scallions (about 6 ounces), trimmed and sliced

1 to 2 garlic cloves, to taste, minced (optional)

1½ cups chopped blanched or steamed spinach (12 ounces baby spinach or 2 bunches, stemmed and washed well in two changes of water)

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper

Directions

1. Heat the oil in a medium skillet over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic if using and cook, stirring, until fragrant, about 30 seconds. Stir in the spinach, thyme, salt and pepper and stir over medium heat for about a minute, until the spinach is nicely coated with olive oil. Remove from the heat.

Copyright 2016 Martha Rose Shulman via Zester Daily and Reuters Media Express

The post #RECIPE: Falling In Love With Cheese Quiche All Over Again appeared first on Ubiq TV | English News Channel.