My kitchen is a mess. I dont mean messy, I mean it has too much of too many types of food in it. It looks like three different families just stopped by and dropped off their weekly groceries. Im trying to remain calm about it. “Itll all work out,” I say to myself. Ill just make some big soups”. But in fact it all has me a little nervous and confused.
First off, this is the time of year that my farm share really kicks into high gear, which is always a little nerve wracking. This week I came home with, among many, many other things, six red bell peppers, a sack of chard that could smother an infant, and five pound of green beans. Add to this the groceries from my near daily trips to the store to buy bits of this and that for the primal cookbook Ive been working on. Keeping the right kind of food around for the cookbook is a challenge all on its own. Some recipes end with ingredients leftover, others are still waiting for a single ingredient I forgot. Still others need more work (and another trip to the store. Finally, for some reason I can no longer recall, we decided to grow a garden. Yesterday I counted 12 cucumbers and more cherry tomatoes than I could eat in a year.
The kitchen chaos and my desire to create meals using up what we have on hand has led me to contemplate some food and flavor combinations I might not have thought of otherwise. These are the thoughts that plague me:
How would coconut milk work in a tomato soup
Avocado with almond butter: delicious or disgusting
Lime with roasted beets And curry
It is in this spirit that I introduce to you the rosemary olive oil cake. I ran across the original recipe for this cake at 101 cookbooks some time back and was intrigued by the idea of using rosemary and olive oil in a cake, especially a cake that has big chunks of chocolate. The end product is sort of what youd imagine: a little bit strange and a little bit wonderful.
I adapted the cake to use almond flour. Unfortunately, I opted to use the almond meal from Trader Joes (which includes the skin of the almond instead of almond flour from blanched almonds. While tasting fine, the cake turned out very dark which means you couldnt see the flecks of rosemary or even the chocolate very well. I recommend making the cake with a lighter flour for maximum effect.
2 cups almond flour
2 teaspoons baking soda
1 teaspoon salt
cup olive oil
1 tablespoons chopped fresh rosemary
1/3 to cup of dark chocolate chunks or chips
Preheat oven to 300 degrees and either line a loaf pan with parchment paper or grease it well. Combine the first three ingredients in a bowl and set aside. In a second bowl mix the eggs with the olive oil and the honey. Add the wet ingredients to the dry and mix thoroughly. Fold in the rosemary and the chocolate. Spoon mixture into the loaf pan and bake for approximately 35 minutes (check your cake at 30 minutes or until a toothpick inserted into the center comes out clean.