Southwestern Cilantro Rice Salad

From the kitchen of One Perfect Bite...I first had this salad in New York City at a restaurant called Arizona 206. Chef Brendan Walsh was head of the kitchen at that time and one of the restaurant's signature dishes was this lovely cilantro rice. I had the rice so often that I was able to reconstruct it in my own kitchen from taste memory. I liked it then, and I like it now, because it's an easy and inexpensive way to feed a large number of people. It's also a wonderful accompaniment to Southwestern or Mexican meals. While I doubt this will become your favorite rice dish, it's great for church suppers, block parties and other large gatherings where refrigerator and oven space space is at a premium. This rice salad is one of those rare dishes that is actually better when served at room temperature. The version of the recipe I have in my files feeds 36 people. I re-sized it earlier this week to serve with a Southwestern-style meal I had planned for four people. I thought you might like to have a copy of the smaller recipe for your files. Without further ado, here's how we make Southwestern Cilantro Rice Salad. Oh, and should you like the recipe for 36, multiply all ingredients, save the lime zest, by four.

Southwestern Cilantro Rice Salad...from the kitchen of One Perfect Bite, inspired by Brendan Walsh

Ingredients:
2 cups cold water
1 cup long grain or basmati rice
1 teaspoon kosher salt + salt to taste
3/4 cup chopped fresh cilantro
1/2 cup diced red bell pepper, cut in 1/4-inch dice
1/2 cup diced yellow bell pepper, cut in 1/4-inch rice
1/4 cup olive oil
3 tablespoons tablespoons fresh lime juice
Zest of 1 lime
Freshly cracked pepper to taste

Directions:
1) Bring water to a boil in a 3-quart pan set over high heat. Stir in rice and salt and bring back to a boil. Immediately cover pan and lower heat. Simmer for 20 minutes. Remove from heat. Let rice sit, covered, for another 10 minutes.
2) Transfer rice to a large pan. I use a roasting pan to assure enough space to thoroughly mix rice with other ingredients. Add cilantro, red and yellow peppers, olive oil, lime zest and juice and salt and pepper to taste. Mix well. Serve immediately or cover and let sit at room temperature until ready to serve. Yield: 4 servings.

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Florentine Schiacciata - Carnival Cake

From the kitchen of One Perfect Bite...This is a quick and easy version of Schiacciata alla Fiorentina, a flat cake served by Florentines during their extended Carnival season. The cake is flavored with orange zest and extra virgin olive oil and, while it can be made with yeast, this version is leavened with baking soda and can be assembled in about 15 minutes. It's a lovely cake. It's lighter than an American sponge cake and it has an unusual, but very pleasant, fruity flavor. It is best served for dessert and it's wonderful with a slightly sweet fortified wine. I learned to make a version of this cake in the kitchen of an Italian neighbor when I was a child. There are, literally, hundreds of recipes for this treat. I like this one because it so nicely blends the flavors of the Tuscan orange and olive groves. Be sure to use extra virgin olive oil if you decide to make this. Anything else would be too strong for a dessert cake. It is also very important to make sure the cake is completely cooked before it's removed from the oven. Test in several areas, not just in the center of the cake. This is a moist cake and will stay fresh for several days if properly wrapped and refrigerated. Oh, before I forget, schiacciata is pronounced ski-ah-CHA-ta. I'm quite sensitive to this. I was able to make the cake long before I could pronounce its name and there was a lot of good natured teasing at my expense. Here's the recipe.

Florentine Schiacciata - Carnival Cake...from the kitchen of One Perfect Bite and La Cucina Italiana

Ingredients:
2 eggs
2/3 cup granulated sugar
2 teaspoons finely grated orange zest
1 tablespoon orange juice
1/2 cup + 2 tablespoons extra virgin olive oil
1-1/2 cups whole milk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Confectioners' sugar for dusting cake

Directions:
1) Preheat oven to 375 degrees F. Line the bottom of a 9 x 9 x 2-inch pan with wax or parchment paper. Grease and flour pan. Set aside.
2) Whisk eggs, sugar, orange zest and juice in a large bowl. Combine olive oil and milk in a two cup measure. Whisk into egg mixture. Sift together flour, baking powder and salt. Fold into egg mixture until smooth. Pour into prepared pan.
3) Bake for 20 to 25 minutes, or until done. Cool on a wire rack for ten minutes before removing from pan. Invert on rack to complete cooling. Sprinkle a liberal layer of confectioners' sugar over top of cake before serving. Yield: 9 servings.

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Mediterranean Chocolate Cake with Lemon and Olive Oil

This is the finished cake, warm and waiting to be cut.


A single slice of this delicious, but different chocolate cake.


Light olive oil is lighter only in color and taste. It is not a diet version of olive oil.


From the kitchen of One Perfect Bite...This cake is unusual in its simplicity and the ingredients that are used to make it. It's flavored with unsweetened cocoa, olive oil and lemon zest. It's a great family dessert and because it does not require an electric mixer, the youngest members of the family can help make it. Light olive oil, seen in the picture above, is lighter in color and flavor than regular or extra-virgin olive oil, so it's perfect for baking certain desserts and dishes in which the taste of olive oil is not desired. It can be purchased in any well-stocked grocery store. This cake tastes best when served warm. It should be glazed just before serving. I hope you're willing to experiment and give this cake a try. You will not be disappointed.

Mediterranean Chocolate Cake with Lemon and Olive Oil...from the kitchen of One Perfect Bite

Ingredients:
Cake
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
4 large eggs
1/4 teaspoon salt
1 cup sugar
2 teaspoons finely grated lemon zest
2/3 cup light olive oil
Glaze
1 cup confectioners' sugar
2 tablespoons water
1/2 cup unsweetened cocoa powder
Pich salt
1 tablespoon light olive oil
1 to 2 teaspoons water

Directions:
1) Preheat the oven to 350 degrees F. Grease a 9-inch springform pan or a deep 9-inch round cake pan with light olive oil. Set aside.
2) Combine flour, cocoa, baking soda and cinnamon in a medium-sized bowl.
3) Place eggs and salt in a large bowl. Whisk to combine. Gradually whisk in sugar and lemon zest.
4) Sift flour mixture into egg mixture. Fold in until the mixture is smooth.
5) Gradually fold in olive oil. When mixture is smooth, fold into prepared pan.
6) Bake in center of oven for 40 to 45 minutes, or until cake tester inserted into center of cake comes out clean.
7) Cool on a rack for 10 minutes. Remove cake from pan and continue to cool on a rack.
8) For glaze, combine confectioners' sugar and water in a small saucepan and stir until smooth.
9) Mix cocoa and salt in a small bowl. Stir into sugar mixture and blend well. Add olive oil and stir until combined.
10) Place pan over medium heat and cook, stirring, until mixture is just warm. Add 1 to 2 teaspoons water to thin mixture to glaze consistency.
11) Drizzle glaze over top of cake. Let stand for 10 minutes before slicing. Yield: 8 to 10 slices.

Recipe courtesy of North American Olive oil Association

This recipe is being linked to Designs By Gollum - Foodie Friday