Love and Olive Oil - Eat to Live. Cook to Love.

Barley Risotto with Eggplant and Tomatoes

The trick to this recipe? Homemade chicken broth. You won’t believe the flavor it gives a seemingly simple dish like this barley risotto (which might otherwise be somewhat unremarkable). We’ve been stashing the carcasses of rotisserie chickens in the freezer, and when we’re up to three or so we break out the stock pot and...

Chocolate Amaretto Cupcakes

Spiked cupcakes anyone? These cupcakes, much like my last batch of Mocha cupcakes, will give you a bit of a buzz, albeit in a slightly different way. I probably went a bit overboard on the amaretto in the frosting (2 tablespoons is a wee bit strong for only 12 cupcakes), so I’ll leave the recipe...

Fresh Figs with Goat Cheese and Peppered Honey

Figs seem to be something of a rarity, especially around here. No sign of them at our farmers’ market, meaning they probably don’t grow anywhere even remotely near here. But I was lucky enough to spot a pint of fresh figs one week at Trader Joes (where they’ve since disappeared) and made darn sure they...

Vote for Me!

Vote for me and my Caramel Banana Cupcakes in the Cupcake Hero contest, (September’s theme: banana, pretty obvious if you even glance at the roundup). You can vote once for your favorite cupcake (and I’m crossing my fingers that just happens to be mine). If I win, I just might bake you something special this...

Grilled Eggplant and Goat Cheese Salad

I love summer. Not only for the abundance of deliciously ripe local produce and pleasant temperatures, but also for the light. The light that streams in through our living room windows until 7 or 8 at night at the height of summer. Pictures like these just don’t happen in December. Sucks, but its true. Our...

The Summer Squash Experiment

With the huge success of the eggplant experiment (was it? did we really learn anything except that eggplant all tastes kind of the same? either way, it was still fun), we decided to test our tastebuds on another summer favorite: squash. Zucchini we all know. Yellow squash maybe too. But have you ever had a...