Orange Archive

Tuesday, February 8, 2011

blood orange olive oil cake

blood orange olive oil cake with honey blood orange compote and whipped cream

I’ve been on the hunt for the perfect olive oil cake for some time now. I was hoping for one that would use olive oil alone for fat, and resist the temptation of butter, you know, better than I ever have. I was hoping for it to bake in a loaf pan, as rustic everyday cakes should, have a slight crunch at the edges, like a beloved one at a nearby coffee shop does. And above all else, I wanted it to be plain, simple, maybe a little zest for flavor but more less, about the olive oil which needs little in the way of a supporting cast.

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Friday, January 22, 2010

mixed citrus salad with feta and mint

mixed citrus with feta, mint and onion

Like many New Yorkers, I have a healthy fear of the Upper West Side’s Fairway Market (the Harlem one isn’t so bad, but the Pulaski Skyway is technically closer to my apartment). Sure, they sell everything in the world, but from my rough estimation, the store contains everyone in the world at any given moment and it turns out, the quickest way to turn me into the kind of person with plumes of smoke pouring from my ears as I white-knuckle a shopping cart is to ram into the back of my ankles with yours. Ahem. So yes, I don’t shop there very often.

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Friday, September 25, 2009

date spice loaf

orange date spice bread

Shh, the baby is sleeping.

First of all, thank you so much for so warmly welcoming little Jacob to the Smitten Kitchen! Such love! I must officially be a mom because I have read all 2,500-plus comments, twice, and it turns out that hearing how objectively cute your newborn son is doesn’t ever get old.

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Monday, January 26, 2009

flaky blood orange tart

flaky blood orange tart

Have you ever lost a recipe? A couple years ago, a reader emailed me, sending me a link to a delicious-looking blood orange tart that she thought I might enjoy. The photo that accompanied the recipe was startling — fiery, purple and magenta coins of oranges with burnished edges laid over a rustic tart base and if ever a photo could reel me in, that one was it.

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Tuesday, January 22, 2008

anything-but-clementine clafoutis

clementine segments

Sometimes I cook things even though I have significant doubts that they will be in any way delicious. Why is this, how is this so, you ask? Because I live in a mental place I affectionately call Hope. I wish to be surprised. I aspire to be wrong from time to time (though not, as Alex can but probably will not argue, because he is polite, too often, and certainly not if it would make him right) because if the sum of the parts that together comprise the world as I know it is all there is, I’d be kind of bummed. I’d be kind of bored.

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