Sunday, February 28, 2010

Repotting Herbs

We have an Aero-Garden. Mint, sweet basil, dill, chives, purple basil and thyme are in it and Brent put some tomato seeds in the one that had parsley in it (it never grew.) Today, we are going to re-pot the mint, sweet basil, dill and thyme. Cooking with fresh herbs is wonderful...they bring an amazing flavor to food. They really enhance the flavor of what ever you are cooking.

I found out when I cooked some new potatoes and could not find any flat leaf Italian parsley that dill is AWESOME in new potatoes. I always thought dill was for fish but boy was I proven wrong...try some. If you have a recipe that calls for fresh herb, instead of buy it from the produce dept go to the garden center and see if they have any in pots. The price is about the same and then you can grow then yourself!!!!

Sunday, February 21, 2010

Olive Oil Cake with Lemon and Thyme

Today I finally found a cup cake recipe that I can bake...and it is delicious. I hope you try it.

Olive Oil Cakes with Lemon and Thyme

1 Tbsp melted butter
1 1/3 cup of sugar
2 Tbsp grated lemon zest
2 whole eggs
1/4 cups olive oil
2/3 cups whole milk
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp minced fresh thyme

For the glaze:
1 1/2 cups powdered sugar
2 tbsp melted butter
3 tbsp fresh lemon juice, or more as needed

Preparation Instructions:

Preheat your oven to 350 degrees. I used foiled muffin cups and put them in the muffin tin but if you do not have muffin cups, prepare a muffin pan with melted butter and then dust with a little bit of flour. Pulse the sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.

Whisk one cup of flour, the baking powder, salt and thyme in a small bowl. Add to the blender in 2 batches until just combined. Pour the batter unto the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 minutes depending on your oven.

In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon juice until smooth, adding more lemon juice if too thick. Drizzle over the cooled cakes and garnish with a thyme sprig.