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Gazpacho

Posted on by The Olive Oil Hunter

Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.

Ingredients

  • 1 1/2 pounds ripe tomatoes, each cored and sliced into eighths
  • 1 small onion, peeled and diced
  • 1 small cucumber, peeled, seeded, and diced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1 clove of garlic, peeled and coarsely chopped
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons sherry vinegar, or more to taste
  • Coarse salt (kosher or sea), to taste
  • Optional garnishes: Finely diced red or green bell pepper, red or white onion, or cucumber

Directions

Step 1

In a nonreactive mixing bowl, combine the tomatoes, onion, cucumber, bell pepper, garlic, olive oil, and vinegar. Stir to macerate the vegetables. Cover and refrigerate for 1 hour.

Step 2

Use an immersion blender to puree the gazpacho. Strain through a food mill. Taste, adding more salt or vinegar, if needed. Cover and chill until serving time. Serve in chilled bowls with your choice of garnishes and a few drops of olive oil.

Serves 4 — Recipe courtesy of chef Arantxa Lamas

Fava Bean Salad with Tomatoes and Jamón

Posted on by The Olive Oil Hunter

The Iberian Peninsula treasures legumes of all varieties; they appear in some of Spain and Portugal’s most popular dishes. Here, fava beans join red onion, garlic, and tomatoes in a colorful salad often served as a tapa. If you can’t find fresh fava beans—which are admittedly a bit of a chore to shuck and peel—substitute edamame. All pair exquisitely well with fresh EVOO. For wine, I recommend a crisp Spanish white.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 small onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups of shucked and peeled fresh fava beans
  • 2 tablespoons fresh lemon juice
  • 1 medium heirloom tomato, diced
  • 1/2 teaspoon pimentón (smoked Spanish paprika) or regular paprika
  • 3 thin pieces of jamón serrano or prosciutto, torn into bite-size pieces
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste

Directions

Step 1

Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 to 2 minutes more, stirring frequently. Add the peeled fava beans, lemon juice, tomato, and smoked paprika. Cook, stirring occasionally, until the tomatoes have broken down and the fava beans are tender.

Step 2

Push the beans to one side of the pan to expose the bottom of the pan. Add the pieces of jamón to the bottom of the pan and fry for 1 minute, just long enough to crisp up. Mix the jamón into the beans and season to taste with salt and pepper.

Serves 4 as a tapa — Recipe adapted from katieatthekitchendoor.com

Mushrooms in Garlic Sauce

Posted on by The Olive Oil Hunter

Madrid native and private cooking class instructor Arantxa Lamas, a graduate of Le Cordon Bleu, graciously shared with me her recipe for this much-loved dish. If you are interested in taking a class from Chef Lamas, you can contact her through her website, www.arantxalamas.com.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 pound fresh mushrooms, trimmed, cleaned, and sliced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons chopped flat-leaf parsley
  • Pinch or two of cayenne pepper
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Heat a skillet over medium-high heat and add the olive oil. When it’s hot, add the mushrooms and sauté, stirring occasionally, until they begin to brown. Lower the heat to medium and add the garlic and half the parsley. Continue to cook until the mushrooms are tender and have released their liquid and the garlic has softened. Season with cayenne and salt and pepper. Sprinkle with the remaining parsley before serving.

Serves 2 — Recipe courtesy of chef Arantxa Lamas

Scrambled Eggs with Asparagus (Revuelto de Espãrragos)

Posted on by The Olive Oil Hunter

This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.

Ingredients

  • 2 garlic cloves, peeled and coarsely chopped
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
  • 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
  • 2 tablespoons white wine vinegar
  • Sea salt
  • 6 eggs, beaten
  • Freshly ground black pepper

Directions

Step 1

Heat the oil in a frying pan and sauté the asparagus over medium heat for 2 minutes. Add the garlic, pimentón, vinegar, and a pinch of salt; stir to combine. Cover and cook for 2 to 3 minutes more, or until the asparagus is tender.

Step 2

Uncover the pan and pour in the eggs. Cook, stirring often, for 2 to 3 minutes, or until the eggs are almost cooked. Remove from the stovetop. (The perfect revuelto is creamy; do not let the eggs brown.) Season to taste with salt and pepper. Drizzle with additional olive oil and serve immediately.

Serves 2 to 3 — Recipe adapted from The Food of Spain (Bay Books, 2008)