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On April 24th, celebrated Chef Rick Bayless generously tweeted the entire recipe for an olive oil cake that he serves in his Topolo restaurant with rhubarb, olive oil ice cream, and whipped sour cream.
In so doing, Chef Bayless followed in the footsteps of Maureen Evens, a 27 year old British Columbia (BC) native who, according to CBC, currently resides in a rented castle in Norther Ireland with Twitter's former lead architect Blaine Cook. Going by the handle "@cookbook", she has been tweeting entire recipes since 2007, amassing a following of 12 000 tweeple, myself included. Her prolific tweeting even garnered the attention of the New York Times recently.
Here are two of her recipes from the New York Times piece:
As an enthusiast who is trying to keep the dying art of cooking alive, I really enjoy deciphering twitter recipes and putting my interpretations to test. Compared to Chef Bayless' recipe, writer and poet Evens' recipes look almost like riddles.
While Evans' Turkish Lahmacun recipe peaked my interest, last Saturday evening, I put my interpretation of Chef Bayless' recipe to test and attempted his cake for a dinner party hosted by a very dear friend named Lou Lou. As contingency, however, I purchased a package of bakery chocolate chip cookies in case I mistook a "t" for a "T" and tripled the amount of an ingredient.
To my utmost pleasure, the recipe turned out a very delicate cake that was gently sweetened and carried both warmth from the ginger and citrus from the lime zest.
Serving of Olive Oil Cake
Delicate Texture
Best yet, there was little argument in the kitchen between my better half and I about what the cryptic recipe meant. However, we did choose to add half the measurement of ginger from the recipe for two reasons: 1) our ginger was rather old and powerful and 2) we simply didn't have 3 oz of ginger. 3 oz of ginger translates into a rather large hand.
First we measured out 1.5 oz of peeled ginger on a digital scale and finely chopped it. Then I zested two limes. While I was able to zest the skin from my purchased limes, if ever I had a reason to pickup a micro plane grater, this was it. Limes are much more difficult to zest than oranges or lemons because of hard rind and thin zest. I also finely chopped the zest to ensure that no big pieces would end up in the cake.
Meanwhile, Jenn added 1 1/4 cups of granulated sugar to a medium-sized metal bowl with 4 eggs. To this, I added the zest and proceeded to beat the mixture senseless with an electric egg beater for 5 minutes.
Jenn preheated the oven to 325F and prepared the rest of the mise en place: 3 tbsp of milk (2%), 1 3/4 cup of cake flour (sifted), 1 1/2 tsp of baking powder, 2 tsp of lime juice (squeezed from one of the naked limes), 7T (almost an entire stick) of melted butter (microwaved for 5 seconds on high and left to liquefy completely), and 2/3 cup of extra virgin olive oil. The extra virgin olive oil we chose was rather flavorless, so did not contribute substantial pepperiness nor fruitiness. Jenn also took some parchment paper to a non stick lasagna pan, fashioning a sling so we could easily remove the cake after it cooled.
Each of the remaining ingredients were then added in order to the beaten egg/sugar mixture, which had doubled in volume and lightened slightly. When it came time to add the ginger, we actually forced the finely chopped ginger through a garlic press into the mixture. This way, we separated the harsher fibers from the ginger.
The entire mixture was then poured into the prepared pan and baked for 35 minutes. The recipe called for 30 minutes, but our poor old oven produced a cake that needed another 5 minutes for an inserted toothpick to come out clean.
Done
Small Piece for Tasting
The finished cake had the most gorgeous golden colour. Definitely making this again.
Update: Chef Bayless must have come across my tweet about our attempting his recipe because he responded
More recipes tweeted by Chef Bayless follow after the jump...
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5/4c sgr,2 lime zst,4 egg,beat 5 mn. Fold n ordr: 3T milk,1 3/4c flour,1 1/2t b.pwdr,2t lime,3oz ch gngr,7T mlt buttr,2/3c OO.2x9"pan.325/30He, however, had to explain later that "ch gngr" was his recipe shorthand for "finely chopped" fresh ginger."
In so doing, Chef Bayless followed in the footsteps of Maureen Evens, a 27 year old British Columbia (BC) native who, according to CBC, currently resides in a rented castle in Norther Ireland with Twitter's former lead architect Blaine Cook. Going by the handle "@cookbook", she has been tweeting entire recipes since 2007, amassing a following of 12 000 tweeple, myself included. Her prolific tweeting even garnered the attention of the New York Times recently.
Here are two of her recipes from the New York Times piece:
Kashgar Noodles: mix3.5c flour/2egg/t salt; knead+12T h2o. Cut4; roll30x10cm/12x4". Cut crosswise cm/.5". Cvr30m.Pinch+stretch dbl. Boil6m.
Lahmacun: Turkish. Knead T yeast/t sug&salt/1.5c h2o/2c flour; rise h. Roll/top3 w 2c feta&greens/egg/4T butter; 15m@450F/230C. Srv w lemon.
As an enthusiast who is trying to keep the dying art of cooking alive, I really enjoy deciphering twitter recipes and putting my interpretations to test. Compared to Chef Bayless' recipe, writer and poet Evens' recipes look almost like riddles.
While Evans' Turkish Lahmacun recipe peaked my interest, last Saturday evening, I put my interpretation of Chef Bayless' recipe to test and attempted his cake for a dinner party hosted by a very dear friend named Lou Lou. As contingency, however, I purchased a package of bakery chocolate chip cookies in case I mistook a "t" for a "T" and tripled the amount of an ingredient.
To my utmost pleasure, the recipe turned out a very delicate cake that was gently sweetened and carried both warmth from the ginger and citrus from the lime zest.
Serving of Olive Oil Cake
Delicate Texture
Best yet, there was little argument in the kitchen between my better half and I about what the cryptic recipe meant. However, we did choose to add half the measurement of ginger from the recipe for two reasons: 1) our ginger was rather old and powerful and 2) we simply didn't have 3 oz of ginger. 3 oz of ginger translates into a rather large hand.
First we measured out 1.5 oz of peeled ginger on a digital scale and finely chopped it. Then I zested two limes. While I was able to zest the skin from my purchased limes, if ever I had a reason to pickup a micro plane grater, this was it. Limes are much more difficult to zest than oranges or lemons because of hard rind and thin zest. I also finely chopped the zest to ensure that no big pieces would end up in the cake.
Meanwhile, Jenn added 1 1/4 cups of granulated sugar to a medium-sized metal bowl with 4 eggs. To this, I added the zest and proceeded to beat the mixture senseless with an electric egg beater for 5 minutes.
Jenn preheated the oven to 325F and prepared the rest of the mise en place: 3 tbsp of milk (2%), 1 3/4 cup of cake flour (sifted), 1 1/2 tsp of baking powder, 2 tsp of lime juice (squeezed from one of the naked limes), 7T (almost an entire stick) of melted butter (microwaved for 5 seconds on high and left to liquefy completely), and 2/3 cup of extra virgin olive oil. The extra virgin olive oil we chose was rather flavorless, so did not contribute substantial pepperiness nor fruitiness. Jenn also took some parchment paper to a non stick lasagna pan, fashioning a sling so we could easily remove the cake after it cooled.
Each of the remaining ingredients were then added in order to the beaten egg/sugar mixture, which had doubled in volume and lightened slightly. When it came time to add the ginger, we actually forced the finely chopped ginger through a garlic press into the mixture. This way, we separated the harsher fibers from the ginger.
The entire mixture was then poured into the prepared pan and baked for 35 minutes. The recipe called for 30 minutes, but our poor old oven produced a cake that needed another 5 minutes for an inserted toothpick to come out clean.
Done
Small Piece for Tasting
The finished cake had the most gorgeous golden colour. Definitely making this again.
Update: Chef Bayless must have come across my tweet about our attempting his recipe because he responded
@foodiePrints I love your olive oil cake from my cryptic tweet. I'm totally impressed.Thank-you Chef!
4:06 PM May 5th from web in reply to foodiePrints
More recipes tweeted by Chef Bayless follow after the jump...
Sweet-&-Spicy Chipotle ShrimpIt took me a ridiculous amount of time to compile this list using Tweetree's search feature. Chef Bayless is a very active Twitter user.
Blend 8oz rstd tomatillo,3cl rstd garlic,1chipotle. Carm 1 onion in OO. Add 1# p&d shrimp. At half done, add salsa, 2T agave syrp. Cook done
Topolo Margarita
Topolo margarita: stir 3/2c lime j,3/4c sgr,2c h2o;chill. Add 9/4c slvr tequila,1/2c Torres Orange Liq. Shake ovr ice,strain n2 salt-rmd gls
Avocado Icecream
Stir 2c avo purée,3/4c H2O,4/3c sgr,3T lime jce,1/3c tequila. Freeze in IC freezer.
Sweet Tamales
Sweet Tamales: Beat fluffy: 10oz btr,4/3c sgr,3/2t bkgpwdr,1t salt. 3 addns: 2# fresh masa, then 2c frsh pnaple puree. form n husks, steam.
soufflé pancake w sauteed apple&Asian pear
Mix 2 yolks,1/2c hlf&hlf,1/4c flour,1/2t sgr,1/4t slt. Fold n 3 btn whites. N2 hot butrd 10" sklt,med heat 5min. Sprkl saut aple. Broil 2min
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