Olive Oil Pound Cake

RD Tip: Olive oil is a monounsaturated fat (a healthy fat). Per the American Dietetic Association's position paper about Functional Foods, there is some evidence that eating about 2 tbsp (or 23g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fats. To achieve the benefit of olive oil, it should replace a similar amount of saturated fat and not increase the total amount of daily energy intake. This pound cake is a perfect example. Rather than using a 'pound' of butter (a saturated fat), this recipe substitutes the bad fat with a healthier monounsaturated fat - olive oil.

In August my friend, Kitchen M , made some olive oil pound cake and brought it into work for us all to enjoy. Like everything Em makes, it was absolutely to die for!

During my trip to Israel we visited the Golan Olive Oil Mill. The store was not much different than what you see in Napa Valley, but the owner was such an amazing salesman, that I just HAD to buy something. Although they had a bunch of foofy olive products for skin, hair, face, etc., I decided to go for good 'ol olive oil.

I bought the bottle that is in Hebrew because I thought it looked cool and that it would be a great souvenir.

Since the bottle is in Hebrew, I had to take a picture of the English one so I could translate it.

This is the Gold Label Olive Oil called Tabha. It is the first cold press Extra Virgin Olive Oil. This olive oil is unique because it is extracted without the pit. It is clear, delicate & light and an exclusive product of the "Golan Olive Oil Mill"

This olive oil was quite a pain to get home. Since I am a chronic over-packer, my suitcase was a little heavy on the flight back to the US. I made it from Ben Gurion airport to LAX alright, but I knew there was NO way they would let me travel back to SFO with such a heavy suitcase. My good friend Shelby was nice enough to keep my olive oil in LA and mail it to me. When she came to visit San Francisco last weekend I was sure to have some fresh baked olive oil pound cake for her to thank her for her kindness.

I searched online for an olive oil pound cake recipe, but couldn't find any. I remembered Kitchen M's post about her bread, so I immediately checked her blog for the recipe. Since Kitchen M didn't post the recipe on her blog, I don't think I can post it on mine either. She was nice enough to share her yummy recipe with me, and if any of you would like it, I would be more than happy to e mail it to you also.

I made the cake at home for boyfriend to try and BOYFRIEND LIKES IT! It's a miracle! I took half of the cake to work the next day and everyone there loved it also. The mixture of orange zest, olive oil, and sherry wine create a sweet, yet light citrus flavor that's so addictingly wonderful.

My mom has an annual Valentine's day party which she spends days baking for. Since I have a new found love of baking, I decided to help her this year. I made two of my olive oil pound cakes for her party and it disappeared! This recipe is absolutely a keeper!

Happy Birthday Boyfriend - Banana Fosters Cheesecake

Last weekend was my boyfriend's birthday. He is not a chocolate cake kind of person like I am, but he LOVES the banana cheesecake from the Cheesecake Factory. As a loving girlfriend, I figured I would try to make a banana cheesecake for him even though the thought is not appetizing to me whatsoever.

For some odd reason I chose a recipe that calls for the cake to be baked in a bath. This one was a lot tougher to bake than the flour-less chocolate cake because it called for some odd baking instructions. I tried my best...

INGREDIENTS:

Crust:

3/4 cup all purpose flour

3/4 cup finely chopped pecans

4 tablespoons (1/2 stick) unsalted butter, melted

3 tablespoons sugar

2 tablespoons (packed) golden brown sugar

1 1/2 teaspoons vanilla extract

Filling:

1 2-oz packages reduced-fat cream cheese, room temperature

1 1/4 cups sugar

2 tablespoons cornstarch

3 large eggs

2 cups pureed bananas (from 4 bananas)

1 cup low-fat sour cream

1 1/2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

pinch of salt

Topping:

1 cup low-fat sour cream

1/4 cup sugar

1/4 teaspoon vanilla extract

1 17oz jar carmel sauce

2 tablespoons dark rum

2 bananas, peeled, sliced

Preparation

For crust:

position rack in center of oven and preheat oven to 350*F. Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil. (I had to finely chop the nuts in the food processor)

Combine flour, pecans, butter, sugar, brown sugar and vanilla in a large bowl. Mix well.
Press mixture onto bottom of prepared pan.
For filling:

Using electric mixer, beat cream in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add pureed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat until just combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come up 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.

Meanwhile, prepare topping:

Mix together sour cream, sugar, and vanilla in small bowl until well blended. Spread topping over cheesecake
Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.

Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm carmel sauce in a small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top cake and Enjoy

Overall, I think this cake came out pretty mediocre. It took FOREVER to bake and cool. I had to make it 5 days before his actually birthday just to ensure it would be done on time. The taste was decent, but boyfriend said it was not "banana enough". Next time he wants banana cheesecake I may just go out and buy it from Cheesecake Factory... I will have to find a new cake for next year!

Happy Birthday Boyfriend!

*If anyone has a better banana cheesecake recipe I should try, PLEASE share!

Recipe courtesy of epicurious: July 1996

La Bete Noire - "The Black Beast"

This take on a flour-less chocolate cake definitely lives up to its translation: The Black Beast

**DISCLAIMER** While this cake is incredibly rich, chocolatey, and delicious, as an RD, I do not recommend consuming more than a tiny wedge. Note the nutrition facts are not included for a reason...

This cake is gluten-free and a great dessert choice for those with a gluten intolerance.

Ingredients:

Cake

1 cup water

3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced

18 ounces (2 1/4 cups) bittersweet (not unsweetened) or semisweet chocolate, chopped

6 large eggs

Ganache

1 cup heavy whipping cream

8 ounces (1 cup) bittersweet (not unsweetened) or semisweet chocolate, chopped

lightly sweetened whopped cream

Preparation

For cake:

Preheat oven to 350*F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment (I used cooking spray). Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly.

Add eggs to chocolate mixture and whisk until well blended.

Pour batter into prepared pan.

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. cool completely in pan.

For ganache:

Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat.

Add chocolate and whisk until smooth. Pour over top of cake still in pan.
Gently shake pan to distribute ganache evenly over top of cake. Refrigerate in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Whip cream and add 2 tablespoons of powdered sugar.
Run knife around pan sides to loosen cake; release sides.

Cut cake into wedges and serve with whipped cream
This cake is mouthwatering, rich, and delicious! It is best served cold and if you leave it out of the fridge for too long it can get mushy. It is so satisfying for chocolate lovers and is perfectly paired with cold, skim milk. This is a great dessert for entertaining or even as a weeknight indulgence, but may not be the best choice for those watching their waistline... check out those ingredients again! But then again, those ingredients are what make it taste so wonderful. Always remember: portion control!

ENJOY!!

Recipe courtesy of epicurious: September 2006

Halvah, Rugelach, and Everything else Israeli

I just returned from an amazing 10 days in Israel. In true RD fashion, I was amazed and intrigued by the food. This was my first trip to the middle east, so I had no expectations of the food, but I discovered all types of new tastes, likes, and even dislikes.

Israel is not only the 'motherland' for Jews, but also for Muslims and Christians. The country's disparate influences is clearly reflected in Israeli cuisine.

Jewish and Muslim (kosher and halal) dietary restrictions are similar: both religions prohibit pork and insist that animals are prepared for consumption in the same, specific way. There is variety though since every Jewish community (Ashkenazi, Sephardic, Yemenite, or Russian) has interpreted the culinary requirements of Judaism in its own way.

The hotels I stayed in served only kosher food, although if there weren't signs displayed everywhere, I would not have been able to tell the difference. A fundamental part of kosher law is that milk and meat cannot be mixed, so we didn't have coffee or a dairy dessert in the same kosher dining room where a meat meal was served.

Of course, I NEVER visit McDonald's in the US, but at one of our lunch stops, I was amazed to see that the McDonald's in Israel are all kosher - no cheeseburgers or milkshakes with your meal... My friends all said the kosher hamburger patties were much better than the ones they serve here in the US, but I would not know the difference.

During my trip I learned that the food I traditionally associate with 'Jewish food' is actually Eastern European - matzo balls soup, gefilte fish, latkes.... much to my disappointment, I couldn't find any of this in Israel. Most of the Jewish restaurants in Israel are owned by Jews who came from Arab countries, so the food has a strong Middle Eastern flare.

This country has chick peas everywhere!! A Middle Eastern staple and a humble legume, a chick pea can be fried into small balls and eaten as falafel on pita bread, or mashed into hummus and mopped up with pita bread. Also, warm chick peas are served as a bar snack rather than peanuts or pretzels - no joke! I don't think I ate one meal that didn't include chick peas in one form or another. Salads are also a staple, although this is not the salad you are thinking of... everything is pickled - picked cucumbers, olives, tomatoes, onions, beets, etc. You name it, they pickle it. The only time they served 'fresh' salad is at breakfast, who wants a crunchy salad at 7AM? Not this girl!

The meat and fish was quite underwhelming - usually over seasoned, but lacking in body. I guess Israelis usually fill up on the nutritional salads and forgo the main course. I had many meals that I took one bite of the entree and then decided to opt for the salad, hummus, and pita bread.

I experienced the wide variety of local fruit and vegetables in the Yehuda market or "shuk" in Jerusalem and the Carmel Market in Tel Aviv. Both markets were bustling with patrons looking for fresh fruit and veggies, meat, candy, challah, rugelach, borekas, havlah, falafel, shwarma, and even schnitzel.

Here's a few explanations of common Israeli foods:

Falafel are deep fried balls made from ground chick peas and is usually served as a light meal - cheap and vegetarian friendly. Falafel is most often served in pita bread with hummus, tahini, and a variety of toppings such as pickles, pickled turnips, cabbage, cucumber & tomato salad, and even french fries! I think I had falafel for lunch at least every other day!

Shwarma is a large, roasting skewer of grilled meat - traditionally lamb, but most commonly chicken - sliced and wrapped in pita bread. Toppings are similar to the ones used on falafel.

Schnitzel is typically made from a thin cutlet of chicken, breaded and fried. It kind of looks like a large chicken finger and is usually made into a sandwich, with the usual toppings, salads, and fries. I think I would live a very happy life if I never see schnitzel ever again - not my favorite item at all!

Borekas are small turnovers, made with phyllo dough and usually filled with potato, spinach, or cheese. They can be found along the side of the street and are best eaten hot as a snack or a side dish.

Halvah is often made with a base of tahini, mixed with honey and sesame seeds and kneaded into a tacky dough which is allowed to set before being cut and served. Some places split the dough in half and mix half with cocoa before mixing it back in, creating a rich marbled chocolate sesame halvah. Other places roll the dough in pistachios, other nuts, or even dried fruit. It has an interesting texture, but I enjoy it. Sometimes it's even packaged like a protein bar- a perfect snack when you are on-the-go discovering Israel.

Overall, I was not impressed with Israeli food and I am still waiting for my 'outstanding' meal. The few things that Israel is known for: hummus, falafel, and shwarma are delicious, but how much of it can you eat?

Enjoy my pictures!

Meat on the side of the street in Jaffa

More meat in Jaffa
and more - it's Kosher!
Challah in the Carmel Food Market, Tel Aviv
Olives anyone? Carmel Food Market, Tel Aviv
Jaffa oranges in the Carmel Food Market
There were pomegranates everywhere - so big, red, and delicious
More produce at the Carmel Food Market
Mushrooms
Check out how colorful those peppers are
Tomatoes on the vine - much more fresh and even cheaper than the ones in our supermarkets
Yemen desserts in Tel Aviv
All different flavors of Halvah
I think Israelis like their candy, there were bins like this in all of the markets
Fresh strawberries all in a row
My FAVORITE - rugelach. only 7 shekels for 7 of them (less than $3)
My first falafel in Tel Aviv - check out the French fries on top - so yummy!
My dinner in Rosh Pina: Lox and cream cheese with lemon on ciabatta bread
My lunch in Tzfat: vegetable "panini" that came out more like a calzone
Dinner at the Bedouin tent - no, there is no silverware and we were sitting on the floor...
Yemenite dessert
Kohlrabi in the shuk
Eggplant in the shuk

L'Chaim!

Apple Cinnamon Pancakes

This morning I woke up craving pancakes. I found an apple in my fridge and wanted to try some apple cinnamon pancakes. I ran to Safeway to pick up Aunt Jemima's pancake mix and Eggo Syrup Lite.

I mixed 1 cup of pancake mix with 3/4 c skim milk, 1 tbsp canola oil, and 1 egg and whisked the batter together. Our griddle has not been working perfectly lately, so I decided to try making pancakes in a pan on the stove. While the pan was heating up I chopped the apple.

I sprayed the pan with some non stick cooking spray and poured some batter into the pan. I spread some apple chunks around the pancake and sprinkled cinnamon on top.

After bubbles appeared and it began to raise, I flipped the pancake - oops, I think this one was a little burnt.

I was able to make 4 pancakes with the batter I mixed - they were a little bigger than normal, but I liked making pancakes in a pan for a change. They cooked much quicker than they normally do on the griddle.

I sprinkled more apple on top of the pancake and drizzled lite syrup on top. It wouldn't be a Sunday morning without pancakes! YUMMY, healthy twist on my favorite breakfast food. The fiber from the applies is so filling that one pancake is more than enough!

Nutrition Info: Serving size: 1 pancake ; Calories: 74kcals ; Fat: 0.1g ; Sodium: 207mg ; Potassium: 61mg ; CHO: 71.4g ; Fiber: 1.35g ; Sugar: 9.5g