Olive Oil

Ingredients Yield: One 8-inch loaf Butter, for the pan 185g grated zucchini (1½ cups) 105g dark brown sugar (½ cup) 80ml olive oil (⅓ cup) (or other oil such as safflower or canola) 80ml plain Greek yogurt (⅓ cup) 2 large eggs 5ml vanilla extract (1 teaspoon) 190g all-purpose flour (1½ cups) 3g salt (½ teaspoon) 3g baking soda (½ teaspoon) 2g baking powder (½ teaspoon) 4g ground cinnamon (1½ teaspoons) 1g ground nutmeg (¼ teaspoon) 2g finely grated lemon zest (1 teaspoon) 55g chopped walnuts (½ cup) (optional) Method Preheat oven: Heat oven to 175°C (350°F). Butter an 8-inch loaf pan. ...

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes

Equipment 8x8" baking dish Parchment paper Preheat Oven Preheat oven to 350°F Ingredients 90 ml (6 tbsp) mild extra-virgin olive oil, plus more for greasing pan 130 grams (1 cup) all-purpose flour ¾ teaspoon kosher salt ¼ teaspoon baking powder 25 grams (¼ cup) Dutch-processed cocoa powder 60 ml (¼ cup) boiling water 85 grams (90 ml) melted unsweetened chocolate 1 large egg, at room temperature 1 tablespoon vanilla extract 165 grams (¾ cup) packed dark brown sugar 65 grams (⅓ cup) granulated sugar Dutch Processed Cocoa Powder If Dutch Processed Cocoa Powder is not available, regular cocoa powder can be used. Add 1/3 teaspoon baking soda to 25 grams / ¼ cup cocoa powder. ...

Special Equipment Fine-mesh strainer 9" Tart pan Rimmed baking sheet Rasp-style zester Medium saucepan Wire cooling rack Preheat Oven Preheat oven to 350°F Ingredients Crust 215 grams all-purpose flour 65 grams sugar 2.5 grams table salt 120 ml extra-virgin olive oil 30 ml (2 tbsp) water Filling 200 grams sugar 15 grams all-purpose flour 1 gram table salt 3 large eggs plus 1 large yolks 15 ml grated lemon zest 120 ml lemon juice (about three lemons) 60 ml extra-virgin olive oil Clip on candy thermometer or instant-read thermometer Method Crust Adjust oven rack to middle position and preheat oven to 350°F. Whisk together: flour sugar salt Add olive oil and water; stir until a uniform dough forms. Using your hands, crumble three-quarters of the dough over the bottom of the tart pan. Using your fingers, press the dough to an even thickness over the bottom of the pan. Crumble remaining dough and press into fluted sides of pan. Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking. Remove from oven. Filling 10 minutes before crust is finished baking… ...