Blood orange olive oil cake

Do you like baking MORE than cooking savory dishes?
I always stand on the fence about this but I find my cakes and sweet dishes are just so photo worthy at times, its like they beg to be photographed.
The fact is, i cook meals at home three to four nights a week.
Somehow my savory dishes have not made it on to my new blog but that will change soon.
I swear!
Another successful trip to the farmers market in which i let local and fresh ingredients speak to me; this weekend I was attracted to the fragrant organic oranges and the large and beautiful blood oranges.
I bought half a dozen blood oranges not knowing what to do with them, I told my husband we could always juice them into some cheap bubbly for a great mimosa. He didn't object but certainly i could find a more creative use for these beauties and i did.
Thanks to Smitten Kitchen.
I tweaked the recipe to make it more simple (choosing to mix all ingredients gently together vs one at a time)! The result was a phenomenal moist, delicious, beautiful cake.
I love the lack of butter, the only fat being virgin olive oil.
The original recipe suggests a blood orange compote which I omitted for the sake of my waist line.
If you feel naughty, all you need to do is drizzle blood orange pieces with honey and you have your compote.

Butter for baking pan
3 blood oranges
1 cup of sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. 
Butter a 9-by-5-inch loaf pan. 
Grate zest from 2 oranges and place in a bowl with sugar. 

Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar. The smell will be incredible!

Supreme 2 oranges: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. 

Cut away peel and pith, following curve of fruit with sharp knife. 
Cut orange segments out of their connective membranes and let them fall into a bowl. 

Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup. Add to buttermilk altogether. 

Pour mixture into bowl with sugar and whisk well. 
Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. 
Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. 

Serve with whipped cream and honey-blood orange compote (below), if desired.

Honey-Blood Orange Compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Simple Cauliflower soup

This easy and simple soup has WOW'ed some of my friends. 

Super easy, the main ingredient doesn't need too much fuzz here. 

I serve this as an appetizer soup or make it super thick for a puree to act as a

bed for grilled meats or hard vegetables. 

Ingredients

3 tablespoons of olive oil

1 large onion, cubed

1 large head of fresh cauliflower 

sat to taste and some pepper

5 cups of water, divided (or home made chicken stock)

Warm olive oil in a heavy large pot. 

Sweat the onion in the olive oil over low-medium heat without browning.

Add the cauliflower, salt and pepper to taste. Add two cups of water and raise heat, cover the pot and cook for 15 minutes or until tender. 

Add the last three cups of water and bring to a low simmer and cook uncovered for 20 minutes.

Working in batches, puree the soup in a blender until smooth and creamy. 

Reheat soup to thicken a little and serve hot (I drizzle a thin bit of olive oil and fresh pepper on top). 

Apple Cheddar scones

I got carried away at the market and bought too many apples!
What better way to 'get rid' of them?
SCONES!
This recipe was inspired by "Smitten Kitchen" - a blogging Goddess.

Ingredients
2 firm tart apples
1 1/2 cups of all purpose flour
1/4 cup of sugar
1/2 Tablespoon of baking powder
1/2 Teaspoon of salt (plus additional for egg wash)
2 large eggs
1/4 cup of heavy cream
6 Tablespoons of unsalted butter (cold and cubed)
1/2 Cup of sharp cheddar cheese (shredded)

Pre-heat the oven to 375º, Line large baking sheet with parchment paper.

Peel and core apples, cut them into small squares and bake them in a single layer on your sheet
lined with parchment paper.
Bake until they feel dry to the touch and have a hint of color, about 25 minutes.

Remove apples from oven and cool, leave oven on.

Sift the flour, sugar, baking powder, salt together and set aside.

Place the cubed butter in the bowl of your electric mixer with a paddle attachment.

Add cooled apple chunks, cheddar cheese, heavy cream and ONE egg to the bowl before mixing.

Sprinkle flour to mixture as you start mixing on low speed until the dough comes together.

DO NOT OVER MIX and be gentle. 

Generously flour counter top and place dough on top of it. 

Sprinkle with additional flour and gently pat down into a round thick circle. 

Cut circle into 6 to 8 wedges and transfer them to baking sheet lined with parchment paper.

Leave at least two inches between scones.

Beat remaining egg with pinch of salt and brush each scone with egg mixture. 

Sprinkle each scone with remaining sugar.

Bake for 30 minutes until firm and golden.

My least favorite part is the clean up after but the result is worth it.

ENJOY WITH COFFE OR TEA OR WITH A BIT OF WHIPPED TOPPING AND SIDE OF FRUIT.

Caramelized apple tart

I am such a sissy when it comes to dough/puff pastry making.
Thank God for Trader Joe's frozen puff pastry under five bucks.
I brushed a traditional salted caramel sauce on this tart which can be used over
apple cakes and other pie recipes.

These beautiful Fiji apples came from the Hillcrest Farmers market, so fragrant and delicious.
Even Orielle couldn't keep her nose away.

Ingredients:
1 defrosted package of puff pastry
3 large and firm medium apples
2 Tablespoons of sugar
2 Tablespoons of unsalted butter cut into small cubes

(Caramel Sauce)
1/4 of Granulated sugar
2 Tablespoons of unsalted butter
1/4 Teaspoon of salt
2 Tablespoons of heavy cream

Heat your oven to 400º.
Line your baking sheet with parchment paper.

Flour your countertop and roll out your pastry, do not over stretch your puff pastry!
If you do, you may have to sprinkle sugar and cinnamon on the the extra
pieces and bake for an additional treat (imagine THAT)!

Peel the apples, cut them in half, from top to bottom.
Remove core and stems (use melon baller). Slice apple halves THINLY crosswise.

Start layering your apples, leaving 1 inch boarder in the puff pastry as you layer them.

Each apple should overlap the one before, forming a rectangle until you reach the center.

Sprinkle the apples with the 2 tablespoons of sugar, dot with the squares of butter.

Bake for 30 minutes. The edges of the tart will become brown.

If your tart bubbles, poke it once you remove it from the oven (not a big deal).

Meanwhile, about 20 minutes into your baking time, make the caramel sauce.

In a small saucepan over medium- high heat, melt 1/4 cup of sugar. 

Melt the sugar until you have a nice even copper color, remove from heat and add butter.

When the butter is melted and incorporated, add your heavy cream and salt.

Stir constantly until you have a nice even caramel sauce. 

After the tart is baked, cool for a few minutes. 

Reheat your caramel sauce if needed, keep the oven on and brush the tart with the caramel sauce

gently.

Brush evenly and gently in the same direction as the apples and bake again for 10 minutes.

Let the tart cool before cutting into even squares, serve plain or with a scoop of vanilla ice cream or coffee.