smitten kitchen » Orange

blood orange olive oil cake

deb — Wed, 09 Feb 2011 04:03:06 +0000

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.

Well, I found most of those things, but I was tempted as most of us are in wintry areas by the startling red-rust-maroons of blood oranges and they landed up in the mix, too. Melissa Clark is convincing like that. Who is she? Well, take a walk over to your cookbooks shelf, if you will. Recognize any of these? Then you already know her. This woman has worked on more cookbooks than I can count on all of my fingers and toes (kindly, Jacob lets me borrow his from time to time, or he did until we did this to him) and has been writing the Good Appetite column for the New York Times for several years. So, when I learned that she was writing her own book, with her own recipes, under her name only, I was delighted. Her stories are brief but warm and her book seems like a natural fit for anyone who enjoys reading food blogs.

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mixed citrus salad with feta and mint

deb — Fri, 22 Jan 2010 20:44:57 +0000

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.

But last weekend! Last weekend I went to their new store in New Jersey… ah, New Jersey with its wide-open spaces and aisles wide enough for two shopping carts in opposing directions and acres upon acres of refrigerated produce space. I about lost it when I saw more than a dozen varieties of citrus and suddenly this citrus salad idea that I had been kicking around in the back of my head became The Next Thing I Absolutely Had To Make.

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date spice loaf

deb — Sat, 26 Sep 2009 01:15:15 +0000

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.

And he is, that is, insanely cute. Did I mention that he punches his left fist in the air in his sleep? That he has so much hair, we had to buy him a little baby comb and brush set? Gah, do not even get me started.

So, while we’re catching up and stuff, it seems worth mentioning — you know, now, after the fact — that we were given a week’s notice that they wanted to induce little Jacob, just to play it safe. A whole week! So much time! I asked people what they would do if they knew they were having a baby, say, the very next day and I used everyone’s suggestions as an activity schedule of sorts for our last week before becoming parents. I got a manicure, pedicure and a haircut. We went out for long, luxurious meals, watched movies, finally got to Top of the Rock, came home and nearly sent myself into labor and delivery days early cracking up over Bill Cosby: Himself (this should so be a must-watch for all almost-parents) especially the part where he wants to give the baby back because it looks like a lizard that needs at least another two, three months to cook but the hospital makes them take it home. Right so, where was I? Basically, we did so much lazy, indulgent stuff that I was bored of all of that indulgence and ready to get on with it by the time his eviction date rolled around.

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flaky blood orange tart

deb — Mon, 26 Jan 2009 23:50:13 +0000

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.

Unfortunately, nearly as instantly as I fell for the tart, I lost it. And I know what you’re thinking: how do you lose a tart you’ve never made, never eaten and that is fully available on the internet? But somehow I managed to, and spent the next two years Googling it to no end, stumbling onto hundreds of blood orange tart recipes and never finding That One again. When I saw that blood oranges were once again in season this year, I vowed that this time, I would not leave my computer until I found it and it worked! Do you know where I found it? A totally random and very obscure Web site called Food & Wine.

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anything-but-clementine clafoutis

deb — Tue, 22 Jan 2008 19:15:22 +0000

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.

Often enough, things exceed my expectations. There are better-than-Campbell’s Cream of Tomato Soups, there is Fennel Ice Cream and Red Velvet Cake and, loudest as of late, there is brining.

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orangettes

deb — Sun, 19 Nov 2006 01:07:28 +0000

How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges.

Slice the peels into thin strips and trim the edges.

Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.

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orange chocolate chunk cake

deb — Sun, 24 Sep 2006 14:10:34 +0000

I’ve been feeling kind of bewildered this week. It started when I asked my husband if he still thought the third year of marriage was an ideal time to try to make one of those little tiny things with roly thighs and he shocked me by saying yes, and it continued when I saw him, more than once, researching two bedroom apartments in the city. “How about Roosevelt Island?” he asked and I went to go rock in the corner for a while. Nooo Roosevelt Island, nooo.

We brought in the Jewish new year with our combined families and our mothers delighting in telling us what difficult, exhausting, impossible-to-please babies we both were (our siblings were apparent delights, or nya-nya, as they put it), weeks overdue and really, it was all very funny and ha-ha until I learned that this one came out, this one I married, at over nine pounds. NINE AND A HALF POUNDS. Good god. I don’t even like lugging 5 pound bags of flour home. How could this work?

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