One thing I learned from a Gordon Ramsey cooking show, a few years ago, was to place what you’re cooking in an order so you know when to turn which piece. Start at 12:00 noon. Then 1,2, 3 o’clock etc.
From 9 years ago
Did some research for a Portuguese dessert and this cake came up in two places. Recipe for Orange-Olive Oil Cake. “This Portuguese orange olive oil cakehas an unforgettably tender crumb and a citrus smack thanks to fruity olive oil, winter navel oranges, and orange zest.”
I went across the Allegheny River to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know-What.
Zested three oranges and squeezed four to get 1 1/2 c of juice.
Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours.
Make it at least a day before serving. I did.
Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.
January 8 2025- it was absolutely delicious I need to bake it again
I put it on a glass cake stand after it cooled.
Pine nuts, garlic, freshly grated Parmesan, olive oil and a couple of cups of basil leaves whirled in the food processor. To me it tasted like summer.
The Harvie farm box arrived on the front porch today. When I unpacked it, it was the fragrant basil that motivated me to think of pesto.
Pesto- yes or no?
Last night a friend brought over some fragrant fresh basil from the garden.
I felt inspired.
The recipe I used called for
2 c fresh basil leaves 1/3 c pine nuts 1/2 c Romano or parmesan cheese 1/2 c olive oil 3 cloves of garlic. 
Another friend’s flowers from her garden.
Such generous friends.
It might be time for new red and white checkered table cloth. I hemmed this fabric in 1974 and the red has faded to almost pink.
Even if it rains, the front porch offers shelter and a wonderful place to watch the downpour.
Nell Miller’s Poor Man Meatballs
Three zucchini, grated and drained
Add a couple of eggs and a cup of Italian bread crumbs -salt and pepper
I tilt the bowl so excess liquid pools and can be removed
Mince by hand or whir a few garlic cloves in the food processor
Heat up the cast iron skillet. Add olive oil.
Shape and brown.
Tonight I added fresh grape cherry tomato sauce on the side. Grate some Parmesan
tastes like summer
What an evening of taste bud surprises! WOW.
We took an evening tram to meet my son’s friends at a café. Because it was the night before the Easter Holiday, every seat was taken. Quite a wait for a table. Everyone celebrating being off the next workday.
Bummer- BUT When the friends arrived they had a discussion for an alternate plan. Wow, did I ever luck out that the café was full. One went to procure a bottle of red.
The first delight was I’s Sour Cherry apéritif which he’d made. At first, I was worried it might burn but my concerns were totally unfounded. In fact, the drink defined summer captured in a slim crystal cylinder. All I can say it the ruby liquid of summer’s sour cherries woke up every taste bud in my mouth. Delicious. Not to sweet, not too tart, zero burn. Perfection!
And then the surprise of M’s creation- Poached egg on fresh bread with the fruitiest most fragrant olive oil drizzle AND the unexpected luxurious truffle on top of the gently poached farm egg. Or “home eggs” as my family refers to them.
I was feeling quite content with all I had eaten. Italian cheese and olives to start and then the Sour Cherry apéritif and the lovely truffle surprise. And then the Wild Asparagus Risotto was ready to eat. Freshly Grated Cheese on top. Oh my. So bold. It was wild! A flavor I’dd never before experienced, created by a culinary expert.
I was happy to meet my son’s friends and be invited into a Zagreb home to experience these tastes and more importantly their friendship and hospitality.
Sretan Uskrs and Hvala for a wonderful evening in Zagreb.
iPhone photos don’t do justice to this dish.
The wild asparagus simmers
Words are inadequate to describe this bold Wild Asparagus Risotto. WOW!
All come together in this recipe-
I love zucchini but this recipe is my favorite. It’s from my next door neighbor in Clarion PA. (C.1980)
Nell Miller called them Poor Man Meatballs.
The key to success is getting as much moisture out as you can -which is a challenge. And I like using the cast iron skillet.
You grate or process about three (not the large seedy kind) zucchini
Tilt the bowl for a time to capture the wet. Drain off. Squeeze as dry as you can.
Add egg, dried Italian bread crumbs or plain with your own seasoning, salt and pepper. Toss with fork -add minced garlic. Mmmmmm can smell them now. Shape like potato pancakes not too big. My gluten-free friend used crushed Rice Chex instead of bread crumbs. Drain on paper towel.
You can eat them plain (my choice) or add to marinara sauce over pasta.
All three of these containers are in the garage on shelves and the Tiki Torch Fuel is in a high cupboard but this is the type of thing that makes me worry. That one could be mistaken for another. The nutritional information is a clue for the one bottle and I wish I didn’t worry so much.
Photographed these three lined up with the late afternoon sun streaming into the garage. I guess this post could be like those public service commercials, creating awareness.
