Mario Batali’s Edible Garden Recipe of the Day: Rosemary Olive Oil Cakes
Posted in Mario Batali's Edible Garden on September 24 2011, by Ann Rafalko
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Rosemary Olive Oil Cakes
Dahlia Narvaez, Executive Pastry Chef, Osteria Mozza
2 cups plus 2 tablespoons all-purpose flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 1/2 cup whole milk
1 1/2 cup extra virgin olive oil
3 tablespoons orange zest, tightly packed
A (generous) pinch of rosemary leaves
Preheat oven to 350ºF.
Combine the dry ingredients in a medium bowl and make a well in the center. Pour the wet ingredients in the well and combine the wet and dry ingredients until smooth. Stir in finely chopped rosemary leaves.
Pour batter into a greased 10-inch loaf pan. Bake for 10-15 minutes until golden brown.
Rosmarinus officinalis is one of the many things which I grow in my terrace garden in New York City. I like to give fresh sprigs to folks that I care about, because, as you undoubtedly, know Rosmarinus officinalis, is a symbol of friendship. I also like to grind it and give it to folks as a gift. With your permission, I would like to include your recipe (I’ll credit you of course) with my holiday gifts this year. Meanwhile, if you’d like to read what I have had to say about this lovely herb, please feel free to visit my blog, The Last Leaf Gardener. Com, where you will find the labels on the left-hand side of all blog entries. From there just click on the label “marked” Rosmarinus officinalis (Rosemary) and it will lead you to my posts on this lovely herb. Thanks again for sharing your wonderful recipe!