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Linguine with Olive Tapenade p.87 Makes 4 to 6 servings 2¼ cups Castelvetrano olives, pitted 1½ cups canned artichoke hearts, drained and rinsed 6 anchovies, drained 10 fresh sage leaves 1 tablespoon plus 2½ teaspoons olive oil, divided 2½ teaspoons ground black pepper 1 (1-pound) box linguine Garnish: freshly grated Parmesan cheese

1. In the work bowl of a food processor, pulse olives, artichoke hearts, anchovies, sage, 2½ teaspoons olive oil, and pepper until mixture is finely chopped but not puréed. 2. Cook pasta according to package directions. Toss with remaining 1 tablespoon olive oil, and stir in prepared tapenade. Serve immediately. Garnish with Parmesan, if desired.

Roasted Cornish Hens p.87 Makes 3 1 cup olive oil 2 teaspoons kosher salt 2 teaspoons ground black pepper ⅓ cup fresh rosemary sprigs 2 teaspoons garlic 3 Cornish hens Roasted Fingerling Potatoes (recipe follows) Sautéed Mushrooms (recipe follows) Garnish: fresh rosemary

1. Preheat oven to 400°. (It is imperative that oven is fully preheated prior to cooking hens.) 2. In a large bowl, combine olive oil, salt, pepper, rosemary, and garlic. Place hens in bowl, and coat thoroughly with olive oil mixture. 3. Transfer hens and olive oil mixture to a large roasting pan. 4. Bake for 30 minutes. Reduce oven temperature to 375°, and baste hens with olive oil mixture. Bake for 25 minutes. Using tongs, carefully turn hens over; bake for 15 minutes. Baste in olive oil mixture. Increase temperature to broil; broil 5 to 6 inches from heat for

5 minutes. Turn hens, and broil 5 minutes more. Cook until a meat thermometer inserted in thickest portion registers 180°. Remove from oven, and let cool slightly. Serve with Roasted Fingerling Potatoes and Sautéed Mushrooms. Garnish with rosemary, if desired.

Roasted Fingerling Potatoes Makes approximately 3½ cups 1 (24-ounce) bag fingerling potatoes, quartered ½ cup olive oil 1 tablespoon fresh rosemary, chopped 2 teaspoons fresh tarragon, chopped 4 teaspoons kosher salt 2 teaspoons ground black pepper

1. Preheat oven to 375°. 2. In a large roasting pan, combine potatoes, olive oil, rosemary, tarragon, salt, and pepper. Using a large spoon, coat potatoes evenly in olive oil mixture. 3. Roast for 20 minutes; stir, and roast 25 minutes more. Let cool slightly before serving.

Sautéed Mushrooms Makes approximately 1 cup ¼ cup olive oil 6 cloves garlic 2 (8-ounce) packages fresh button mushrooms, thinly sliced 2 tablespoons fresh sage, chopped 1 teaspoon kosher salt 1 teaspoon pepper

In a large sauté pan, heat olive oil and garlic over medium heat. When garlic is browned, add mushrooms, sage, salt, and pepper. Reduce heat to medium-low, and cook, stirring occasionally, until tender, 8 to 10 minutes. Let cool slightly before serving.

Lemon-Ricotta Olive Oil Cake with Lemon Cream Frosting p.88 Makes 1 (8-inch) cake 6 large eggs 1½ cups granulated sugar 1 teaspoon vanilla bean paste ¼ cup ricotta cheese

1 tablespoon honey 1 tablespoon lemon zest 1 tablespoon lemon juice ½ cup milk ½ cup buttermilk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt ¾ cup olive oil Lemon Simple Syrup (recipe follows) Lemon Cream Frosting (recipe follows) Garnish: thinly sliced lemon, lemon leaves

1. Preheat oven to 350°. Spray 2 (8-inch) round cake pans with cooking spray with flour, and line bottoms with parchment paper. 2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla bean paste at high speed until pale yellow and fluffy, about 4 minutes. When the whisk is lifted, the egg mixture should fall from the attachment in a ribbon pattern that sinks into the batter after a few seconds. 3. In a medium bowl, whisk together ricotta cheese, honey, lemon zest, lemon juice, milk, and buttermilk until incorporated. 4. In a separate bowl, whisk together flour, baking powder, and salt. 5. Reduce mixer speed to medium, and slowly pour in olive oil. Reduce mixer speed to low; gradually add flour mixture to egg mixture alternately with ricotta mixture, beginning and ending with flour mixture, scraping down bowl and beating just until combined after each addition. Divide batter between prepared pans, tapping pans to remove air bubbles. 6. Bake until a wooden pick inserted near the center comes out clean, 30 to 40 minutes. 7. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on a wire rack, at least 1 hour. 8. Using a serrated knife, trim off tops of cake to create even layers. Brush each cake layer generously with Lemon Simple Syrup. For a rustic look, spread Lemon Cream Frosting thickly between layers and on top of cake, and thinly around sides of cake. Garnish with thinly sliced lemons and lemon leaves, if desired. 92

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