Best Showsthe Chewrecipesolive Oil And Orange Cake Mario Batali Recipes

Orange Olive Oil Cake image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

Butter, for greasing the pan
1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup olive oil
1 teaspoon vanilla extract
Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar for dusting

Steps:

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

Mario Batali's Olive Oil and Orange Cake image

Provided by MarraMamba

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

6 medium oranges
1/3 cup extra virgin olive oil
4 eggs
1/2 teaspoon salt
1 cup sugar
1 1/4 cups flour (high gluten preferred, such as bread flour)
1 tablespoon baking powder

Steps:

Preheat oven to 350°F and oil a 9-inch round cake pan.
Remove zest from all oranges and juice from one. Set fruit aside for another use.
In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
Slowly add sugar while continuing to mix (about 2 more minutes).
Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
Cool to room temperature, cut into wedges and serve.

Nutrition Facts : Calories 331.1, Fat 11.8, SaturatedFat 2.1, Cholesterol 105.8, Sodium 317.1, Carbohydrate 52, Fiber 2.9, Sugar 34.4, Protein 6.1

Mario Batali's Oven-Poached Halibut in Olive Oil image

Provided by hoosfoos

Categories Halibut

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs halibut fillets (each 1 inch thick)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup capers, rinsed (preferably packed in salt)
1 1/2 large lemons, thinly sliced
3 tablespoons loosely packed fresh flat leaf parsley
2 cups extra virgin olive oil
1 tablespoon loosely packed fresh flat leaf parsley

Steps:

Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
COOK'S NOTE:
To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).