basil oil /
here in new york winter is slowly creeping to an end. this is the time of year where if you squint hard enough you can see spring in the distance, but you can't quite touch it yet. i am yearning for spring's bounty of herbs, fruits and veggies. i miss its flowers, green grass, and tree buds. therefore, this recipe comes out of my need for something green, and fragrant, and alive! luckily, our local market supplies fresh herbs from gotham greens, a rooftop greenhouse a few miles away in greenpoint. as soon as frank and i opened the lid to the container our noses were filled with the most delightful smell! the smell of fresh, pungent herbs. at this point in the year there is nothing better. lately my eye has been going to oils infused with herbs. i think i was intrigued when i saw a tarragon oil to garnish a soup. it was much different than a pesto; the oil was a delicate green color without a trace of herb leaves or residue. i left this recipe alone for fear that an oil infused with herbs would prove too difficult to make - especially in my little kitchen. but with frank's help i was able to pull it off! the result is a lightly flavored oil, with a bright green hue. i would say that this oil is good for drizzling on bread, or on fresh mozzarella. we used it to top off our pizzas (a post to come later on...). basil oil, or any herb oil is not difficult to make. all you need is a food processor or blender, and fine mesh sieve or cheesecloth, and lastly, some time and patience.
recipe from Fine Cooking
:: makes 3/4 cup basil oil ::
1 cup good olive oil
2 packed cups basil
a couple pinches of fine grain sea salt
:: directions ::
measure the oil and place in the refrigerator while you prepare your basil
bring a small pot of water to a boil while water is boiling prepare an ice bath for the basil
place the basil in the boiling water and blanch for 10-15 seconds
pour the basil into a colander and quickly transfer to the ice bath
once the basil is cooled (about 5 seconds) squeeze out excess water and transfer to your food processor
add oil and salt and blend until smooth
let the mixture sit for 30 minutes
over a bowl use your fine mesh sieve (or cheesecloth) and gently push down the basil mixture with the back of a spatula to extract the oil
use right away or store in an air tight container in the refrigerator
:: enjoy ::
(biscuit) cinnamon rolls /
i've had my eye on biscuit cinnamon rolls since discovering them on, Joy the Baker's blog a while back. the thought of a flaky, lightly sweetened biscuit, filled with cinnamon and sugar sounded super awesome to me. however, the ingredients called for butter (lots of it!), unbleached flour, a lot of sugar, and buttermilk. so, i thought one day i would muster up the guts to try and substitute some of those things for ingredients i can eat. unfortunately, that day never came. i did however, come across biscuit (style) cinnamon rolls on, The Urban Poser a couple weeks ago that awoke my cinnamon roll interests once again. this time the recipe called for (among other things) almond flour, coconut oil, and honey. all of which on are my "okay" checklist in terms of ingredients. so i gave it a shot. okay, i'm not going to pretend that these rolls came out perfect for me. they didn't. they were mostly a failure. however, a wise woman told me to make this post anyway. she reminded me that everyone makes mistakes, that we learn from them, and so do others. that said, the fact that my cinnamon rolls came out disfigured and raw is in no way a poor refection on the original recipe. i made a series of silly choices like: using hot honey when it should have been cool or room temp, i also should have made sure the temperature of my oven was correct (as it's often not). and lastly, i should have cut the recipe in half (something i always do when i first try a recipe) so as to not waste my (relatively pricey) baking ingredients. i wish you all much success, and i'm sure your rolls will be much more successful than mine!
the cinnamon roll recipe i provide here is grain-free, butter and milk-free, and uses raw honey as a sweetener. i understand that most people without dietary restrictions do not have almond flour or coconut oil lying around the kitchen. therefore, if you are not wanting to purchase special ingredients, i urge you to use Joy the Baker's recipe for biscuit cinnamon rolls. those of you with restrictions, here is an awesome recipe that is good for any breakfast or brunch.
from The Urban Poser
makes about 8 rolls
:: for the dough ::
3 cups almond flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut oil
2 tablespoons honey
2 large eggs (room temperature)
:: for the filling ::
1/4-1/2 cup raw honey (depending on how sweet you want it)
1/2 cup chopped walnuts
1/2 cup currants
1-2 tablespoons ground cinnamon
:: directions ::
preheat the oven to 340°
line a baking sheet with parchment paper
in a large bowl, combine the almond flour, salt, and baking soda ( when measuring the almond flour make sure not to pack it, it should be loose)
in a separate bowl, gently beat the coconut oil, honey, and eggs together
add the egg mixture to the almond flour mixture using a spatula. mix until dough is formed. refrigerate the dough for 15 minutes
roll the dough between 2 sheets of parchment paper (sprinkle a little almond flour on the bottom piece) into a 9x13" rectangle
drizzle the 1/4-1/2 cup of honey evenly over the dough - this is where i made the mistake of warming my raw honey, if your honey is
hard, like mine was, then wait for it to cool before you spread it across the dough
once the honey is spread, sprinkle the raisins, grounds pecans, and cinnamon
time for the rolling. roll the edge of the dough away from you. start a tight roll from the beginning. continue to roll until you have a nice uniform log. use the parchment paper to help you roll if needed. be careful when rolling up the dough, as it is very soft
roll the whole log of dough, gently lengthening it out just a bit (like making a snake out of play-dough). it should be smooth and about a 4 inch thick roll
with a sharp knife, cut the roll into about thick slices (about 1 1/2" thick)
lay the rolls cut side down on to a parchment line cookie sheet
bake 10-15 min rotating midway through
i drizzled warm honey over the four rolls that made it
:: enjoy ::