Green Tea Pound Cake

IMG_2180This moist cake tastes like pound cake, but there’s not a trace of butter used in the batter. The surprising green hue comes from matcha green tea powder, which has very little flavor component to it—at least the powder I used wasn’t terribly potent. And why was I testing a cake recipe using green tea powder? Here’s the back story. 
Hosting students from other countries has expanded our culinary tastes, encouraging us to try all sorts of unique foods. We’ve grown especially close to one of our students, Kana Miyamoto, from Japan. She loved that she got to stay in the home of a foodie, and we loved that she was game to try everything we offered her! After her last visit, she sent me a box full of food-related items unique to Japan. I’ll need a translator to figure out what some of the packets are… But there was a bag of matcha green tea powder that had some English on it, so I searched online to find something to do with it. A cake similar to this is posted on several sites, so I’m not sure of the recipe’s origin. 
FullSizeRenderAs for “selling” this recipe, don’t know quite what to say. My co-workers said “it tastes like pound cake” as they gobbled it up. I offered it with Reddi-Wip® as a topping, because, well, whipped cream makes everything better. It was good, and I’ll make it again, maybe increasing the amount of matcha. As I said earlier, the green tea powder didn’t have much flavor, and my cake wasn’t as green as others pictured online. Given that it uses olive oil and Greek yogurt, it’s a slightly healthier version of the traditional pound cake.* Slightly. So play the “it’s good for you” card when you serve this to guests. That always works, right?
2 cups all-purpose flour
¼ cup matcha green tea powder
2 teaspoons baking powder
½ teaspoons salt
1 cup Greek yogurt
cups sugar
3 eggs (room temperature)
½ cups olive oil (either regular or extra virgin)
1 teaspoon vanilla extract
½-1 teaspoon almond extract (depending on how much almond flavor you want!)
Powdered sugar for dusting cake
Preheat oven to 350° Fahrenheit. Prepare a 10-cup Bundt pan by spraying it with Pam, or greasing and flouring the pan. In medium bowl, combine the flour, matcha powder, baking powder, and salt. Set aside. In a large mixing bowl, combine yogurt and sugar until blended. Add the eggs one at a time, beating after each addition. Add the olive oil and vanilla, and combine. Gradually add in the flour mixture until blended. Add the remaining flour and fold just until combined. Don’t overmix.
Pour batter into prepared Bundt pan. Bake for 40-45 minutes until a wooden skewer inserted into the center comes out clean. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto serving plate and let sit until completely cool. Sift powder sugar on top of the cake and enjoy!
*NOTE: I’ve read that pound cake got it’s name because it originally used a pound each of butter, eggs, flour, and sugar.

Pesto Chips

IMG_1718Bunches of fresh basil and some other kitchen staples are all you need to make these incredibly fragrant and savory appetizers. These are pretty easy to whip up, yet your kitchen will smell like you’re a seasoned gourmet who’s been slaving at the stove all day. I’ve been making these for years to serve either as appetizers, or as a side to a meal of grilled meat, veggies, and some fruit. When tomatoes aren’t in season, these are great with just the tortillas, pesto, and grated cheese. I often made these sans tomatoes for an after-school snack for my boys. (Hmmmmm. Maybe that’s why they developed rather sophisticated food palettes. They did occasionally get Rice Krispy bars or other more kid-friendly fare…occasionally.)

Farmer’s markets are teaming with fresh basil, parsley, and tomatoes this time of year. I got the most delicious Roma tomatoes this weekend from a little Saturday morning Farmer’s market in West St. Paul (Icy Cup parking lot, 63 George Street, corner of George and Stryker. For more info, visit growingwestside.com/farmers-market/). My friend Sue’s daughter, Nellie (and her new husband Stephen), have a booth there selling organic produce from their farm, Whistling Thistle. The Roma’s I got from them were perfect for these, as they were meaty and had a lower moisture content than standard grocery store ‘maters. That’s essential to keep the chips crispy once baked.

Makes 8 ounces pesto

For pesto:
1 cup firmly packed fresh basil leaves (washed and rinsed)
½ cup fresh parsley springs (without stems), or ¼ cup dried parsley
½ cup grated Parmesan cheese
1/3 cup olive oil
¼ cup slivered almonds (or pine nuts)
1 large clove garlic, quartered
¼ teaspoon salt

For chips:
Corn or flour tortillas
Shredded aged mozzarella, or cubed fresh mozzarella
Roma tomatoes, diced

Preheat oven to 375° Fahrenheit. In a blender or food processor, combine basil, parsley, Parmesan cheese, olive oil, almonds, garlic, and salt. Cover and blend or process with several on-off turns until paste forms. Stop machine to scrape down sides as needed.

Spread a few tablespoons of pesto over one of the tortillas, and put it on a baking sheet. (Flour tortillas are tastier, but I’ve used corn tortillas to make these gluten free.) Sprinkle cheese of choice on top, then repeat process for desired number of tortillas. Bake in preheated oven for 10 minutes, or until edges are crispy and slightly browned. Cut into wedges and serve as is, or sprinkle with the diced tomatoes, then cut and serve.

NOTE: If not using the pesto immediately, store in airtight container and refrigerate up to a week, or freeze for 6-12 months.

For another tasty way to use your basil pesto, Check out a previous post with directions for a basil pasta that’s a fabulous meal on it’s own.

Basil Pesto

FullSizeRenderBasil is bountiful at farmer’s markets this time of year, so what can you do with this most fragrant of herbs? Pesto is a versatile sauce, and making it yourself fills your kitchen to the brim with fresh summertime smells. We love this recipe (from an older Better Homes & Gardens cookbook) stirred up over a a pound of prepared pasta, with cubes of grilled chicken, and cherry tomatoes. Delish!!! I love wide, flat noodles with pesto. Trader Joe’s lemon pepper pappardelle pasta works really well (pictured here), but you can use anything your little heart desires—penne, spaghetti, linguini, farfella (aka: bow tie pasta) or those little cup shaped ones I can’t remember the name of. I draw the line at lasagna noodles, though. That would just be silly, people.

This is also great slathered on a tortilla and sprinkled with grated parmesan, and then baked in a 375° oven for about 15-20 minutes, or until edges or tortillas are crisp. Cut like a pizza and serve with your meal. (If you use corn tortillas, this could be a gluten-free snack.) Or spread on think chunks of sourdough bread and top with fresh mozz and a slice of tomato, then broil in the oven for a few minutes. These make fabulous appetizers. 

I’ve also done a mixture of half real mayonnaise, and half prepared pesto for a sandwich spread. You want to wake up your boring old lunch, this will do it! So is that enough ideas to get you going?

IMG_1038I’m super excited because my basil is actually doing great in my mini herb garden this year. In the past, it’s grown rather sparse in my pots, but my plant is going gang-busters right now—it’s yielded enough to make 3 jars already! But when I’ve not had basil right out my back door, I’ve bought bunches from the farmer’s market, and spent a morning making multiple recipes of pesto, putting each batch in an 8-ounce container (pint jars work great). Then I use one batch fresh for dinner or appetizers, and freeze the others for use all year long. There is nothing like a batch of pesto over pasta in the dead of winter—it’s a reminder that spring will come again.

Makes 8 ounces

1 cup firmly packed fresh basil leaves (washed and rinsed)
½ cup fresh parsley springs (without stems), or 1/4 cup dried parsley
½ cup grated Parmesan cheese
1/3 cup olive oil
¼ cup slivered almonds*
1 large clove garlic, quartered
¼ teaspoon salt

In a blender or food processor, combine basil, parsley, Parmesan cheese, olive oil, almonds, garlic, and salt. Cover and blend or process with several on-off turns until paste forms. Stop machine to scrape down sides as needed.

If not using immediately, store in airtight container and refrigerate up to a week, or freeze for 6-12 months.

*NOTE: I used to make this with pine nuts—the traditional nut for this recipe—but they are crazy bonkers expensive, so I use almonds now and they work just as well. Pine nuts also have a tendency to go rancid if not refrigerated, and I’ve wasted those little gold nuggets unintentionally. So I quit buying them and stick with almonds.