Hungry Bear has been craving a tart, lemony dessert for awhile, so we made a lemon olive oil cake this past Sunday night. I love olive oil, but in a cake... hmm? I had my doubts about the cake, but Hungry Bear had it on her list of things to make, so we gave it a try. Much to my surprise, I thoroughly enjoyed this light, airy cake.

Depending on how prominent an olive taste you want, extra virgin or regular olive oil can be used in the recipe. We had a nice bottle of extra virgin olive oil sitting around and used it in the cake for the added fruitiness. The cake had an interesting aroma. It smelled savory to me, but tasted like a light pound cake or a denser sponge cake. I was all confused as my nose and taste buds were sending mixed messages.

Once I got over my sensory confusion, I really enjoyed the cake. On its own, the cake was very light and not too sweet. It had subtle flavors of lemon and olive oil... obviously. To keep it light, it's best served with fresh berries and a dollop of whipped cream. For a richer dessert, serve it with a fruit compote and maybe a drizzle of aged balsamic vinegar.

While in New York City last month, we upheld our Sunday Nite Dinner tradition at our friends', Jeff and Aimee's, place. After a long weekend of non-stop eating festivities and a Sunday morning bike ride to Piermont, I just wanted to curl up for a extended nap instead of dinner planning. We were cooking for several meat-and-potatoes people, so we tossed around making skirt steak or meat loaf. We settled on good old reliable spaghetti bolognese. The rest of the menu was...

Heirloom Tomato and Butter Leaf Lettuce Salad
with avocados, medium boiled eggs, bacon lardons and Dijon vinaigrette

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Vietnamese Green Papaya Salad
with basil, beef jerky and nuoc cham

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Spaghetti Bolognese
topped by basil and shaved Parmigiano Reggiano

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Lemon Pound Cake
accompanied by fresh strawberries

Why the green papaya salad? Well, Jeff invited his cycling club friend, Maggie, who volunteered to make the papaya salad if it fit into the menu. At that point, the menu was "fluid" and we neglected to tell Maggie what we were making. That's how you end up with a tasty and refreshing green papaya salad with spaghetti bolognese. The salad was made with green papaya, basil, shredded beef jerky and topped with nuoc cham (Vietnamese dipping sauce).

Recently, Hungry Bear and I have had a penchant for making salads with avocados and medium boiled eggs. I lost track of the time when boiling the eggs, and as you'll see in the slideshow, they turned into hard boiled eggs. For extra flavor and to complement the creamy avocados, we fried up some bacon lardons. Coupled with heirloom tomatoes and lightly dressed greens, this salad rocks.

Jeff made the spaghetti bolognese and used this simple bolognese sauce recipe by Giada De Laurentiis. It's an easy recipe that requires minimal prep time and ingredients. Compared to Michael Chiarello's bolognese sauce that Hungry Bear made in August, Giada's recipe uses more tomatoes and produces a meaty marina sauce, whereas, Michael's recipe makes a meat sauce with a touch of tomatoes. Both sauces are simple to make and delicious.

We ended dinner with a lemon pound cake and fresh strawberries. I used a classic pound cake recipe found in The New Best Recipe cookbook. The recipe can also be found on Kat on Thyme, a friend of a friend's blog. The cake was turned into a lemon pound cake by adding the zest of two lemons. The pound cake was light, buttery, moist and delightful.

Overall, dinner was a little eclectic and very enjoyable. It was quite a challenge for four people to prepare a meal in a small kitchen (a very nice, recently remodeled kitchen). In the end, we succeeded in making a great Sunday night meal to share with our New York City friends.

SNDsters: Craig, Nicole, Maggie, Ava, Aimee, Jeff, Hungry Bear, Chuck