Rosemary Olive Oil Cake with Brown Butter Vanilla Frosting

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This cake has a woodsy, nutty taste from the rosemary and browned butter and a bit of a crunch from the cornmeal. The quality vanilla used in the frosting is essential and it pairs with the tones of the rosemary so well and adds this kick of complexity to the nutty browned butter frosting. The cake itself is not overly sweet, and I added a splash of apple cider vinegar for lightness and a slightly acidic apple flavor. The apple cider vinegar also reacts with the baking powder and baking soda to start a chemical reaction that helps give the cake lift and lightness–a good thing when you want to cook with all whole grain flours.

Rosemary + Olive Oil Cake
1 1/4 cup sprouted whole wheat flour
1/2 cup cornmeal
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

1 cup raw turbinado cane sugar
3 eggs
1/2 cup olive oil
1 tbsp apple cider vinegar
3 tbsp fresh rosemary, chopped

Browned Butter Vanilla Frosting
1/2 cup butter
1 cup powdered sugar
1 tbsp vanilla

Method:

Oven 350* Start by making the browned butter. Chop up the butter and place it in a small metal pot, or stainless steel pan over medium heat. Stir occasionally, and notice that as all the butter melts a layer of foam forms on the surface. Continue to stir, paying attention to the smell and color of the butter. It will start to darken to an amber tone and smell nutty and rich. When the butter is browned, pour it into a small bowl and set aside.

In a small bowl, mix the flour, cornmeal, baking powder & soda, and salt. In another bowl whisk together the eggs and sugar until well incorporated. Add the olive oil and cider vinegar and mix well. Slowly start adding the dry mix to the wet mix, and then finish by stirring in the rosemary.

Place a piece of parchment paper in a small square cake pan and bake the cake for about 30 minutes, or until a fork comes out clean when inserted into the cake. Allow the cake to cool and then mix the powdered sugar and vanilla with the butter until smooth and creamy. Spread on the cake and garnish with extra chopped rosemary.

Roasted Potato and Carrot Paratha

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My vegetable drawer is filling up with carrots and sometimes I get in a carrot rut where I don’t really know what I want to do with them. Today I was determined to find a way to enjoy eating carrots in different ways because I have so many. You could serve these paratha on their own or as the side dish with some kind spicy Indian dish. They are not overwhelmingly carroty, the potatoes and spice balance them and the ginger adds a little heat.

Roasted Potato and Carrot Paratha

Paratha:
2 cups white whole wheat flour
1 tsp sea salt
3 tbsp olive oil
water, as needed

Filling:
5 small potatoes, chopped and roasted with salt and pepper at 425 until browned, about 40 minutes, you can also boil the potatoes
2 cups grated carrots
1 ½ tbsp fresh ginger, finely chopped
Handful of chives, chopped
2 tsp ground coriander
1 tsp garam masala
sea salt and pepper

Butter
Coconut oil
Plain yogurt
Lemon juice

Method:

Mix the flour, salt, oil and water and knead briefly and then cover under a damp towel.

Add some oil to a cast iron skillet, add the ginger and chives, and then after a few minutes add the carrots. Finally add the potatoes and the rest of the spices and mix thoroughly.

On a floured surface, roll out a small piece of dough to about a 3” circle, then add the filling into the middle, close the dough in at all sides, and then roll out again to a 6” circle.

Place a skillet on high heat and add some coconut oil and butter. Fry the paratha on each side until slightly browned and crisped.

 Serve with a drizzle of plain yogurt, a squeeze of lemon juice, a handful of chives, sea salt and pepper and your favorite chutney, I used a plum chutney my mom made that was incredible.