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Fennel and Orange Salad

Posted on by The Olive Oil Hunter

My numerous trips to Italy to source fresh-pressed olive oil have led to my fondness for fennel, a cousin of celery with the taste of mild licorice, and a veggie totally underappreciated here. It’s the perfect complement for oranges—you’ll see them together in many dishes.

Ingredients

For the dressing:

  • 1 tablespoon orange zest from the navel orange (below)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil

For the salad:

  • 1 large or 2 small fennel bulbs
  • 1 navel orange
  • 2 blood oranges
  • 1 small red onion
  • 2 tablespoons chopped mint

Directions

Step 1

Make the dressing: Zest the navel orange and add the zest to a large bowl with the lemon juice, mustard, honey, salt, and pepper. Whisk in the olive oil until well blended. Set aside.

Step 2

Prep the fennel: If you have a full bulb with the dill-like fronds, reserve a handful of fronds to chop and use as a garnish. Cut off the rest of the green stalks and the root end. Cut the bulb in two lengthwise, from the top to the root. Use a paring knife to carefully cut out the hard core at the base of each half. Then cut the fennel into thin slices as you would an onion and add to the bowl with the dressing. Toss well. 

Step 3

Score the oranges and peel off the rinds and as much of the pith as possible, then slice the oranges horizontally. Peel the onion and cut into thin rounds.

Step 4

To serve, arrange the orange and onion slices in a circular pattern on 2 plates or dishes. Top with equal amounts of the tossed fennel and garnish with chopped mint and reserved fennel fronds, if available.

Yields 2 servings

Crabmeat-Stuffed Flounder

Posted on by The Olive Oil Hunter

Flounder stuffed with crabmeat is a seafood lover’s dream and my stuffing recipe ticks all the boxes for many specialty diets since I skip the traditional breadcrumbs. 

Ingredients

For the crabmeat stuffing:

  • 2 tablespoons extra virgin olive oil, plus more for the sheet pan and drizzling
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped celery
  • 2 garlic cloves, minced
  • 2 tablespoons best-quality mayonnaise
  • 6 ounces crabmeat, preferably lump meat
  • 1/2 teaspoon paprika, such as Heirloom Sweet Paprika 
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns
  • 2 tablespoons chopped fresh flat leaf parsley

For the flounder:

  • 4 flounder fillets, about 4 to 6 ounces each
  • Four 4” bamboo skewers
  • 1 teaspoon paprika, such as Heirloom Sweet Paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns
  • 1 tablespoon extra virgin olive oil

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and brush the parchment lightly with olive oil; set aside.

Step 2

Heat a sauté pan over medium-high. When hot, add the 2 tablespoons olive oil, onions, bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 10 minutes. Transfer to a large bowl and let cool slightly. Then add in the rest of the stuffing ingredients and mix well. 

Step 3

Make the roll-ups one at a time directly on the parchment-lined sheet pan to avoid having to transfer them. Place one fillet flat side up at one end of the pan. Scoop 1/4 of the crab mix and place it on the fillet about 2 inches in from the thinner end. Flip that end over the stuffing and roll up the fillet. Secure with a bamboo skewer. Repeat with the remaining fillets. Sprinkle with the paprika, salt, and pepper and drizzle with olive oil.

Step 4

Bake for 15 minutes, then check to see if the flounder is opaque and firm to the touch. If needed, bake for another 3 to 5 minutes.

Yields 4 servings

Asparagus in the Milanese Style

Posted on by The Olive Oil Hunter

Asparagus is so symbolic of spring. And while a simple dish like marinated asparagus is a great way to enjoy it, this recipe turns a side into a satisfying meal for breakfast, brunch, or even a light dinner. For a heartier meal, double the eggs. I especially love the richness of sautéing the spears in EVOO as well as some butter. 

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1/2 pound asparagus, trimmed (see Quick Kitchen Nugget in newsletter)
  • Coarse sea salt
  • Freshly ground black pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more to garnish
  • 2 large eggs

Directions

Step 1

Heat a large frying pan or skillet until hot, then add 2 tablespoons olive oil and the butter. Sauté the asparagus, rotating the spears frequently, until tender, about 5 minutes. Season liberally with salt and pepper. Cover the pan with a lid to steam them for 2 minutes more. Divide the spears between two plates and top with equal amounts of grated cheese.

Step 2

Reheat the pan to medium-high, then add the remaining 2 tablespoons olive oil. Once the oil starts to shimmer, add the eggs, one at a time, keeping them as separate as possible—you can crack them right into the pan or into a small bowl, then pour into the pan.

Step 3

Cook the eggs for 2 minutes until the whites turn opaque and develop crisp, brown edges. Use an offset spatula to center an egg over the asparagus on each plate. Spoon the olive oil from the pan over the top, drizzle with more olive oil, and sprinkle on more cheese as desired. Serve immediately. 

Serves 2

Roasted Leg of Lamb

Posted on by The Olive Oil Hunter

If you have a butcher where you shop, ask them to prep the leg for you by removing the fell to skip this step. If not, follow the directions below. Overnight marination deepens the flavor of this traditional holiday meal. Serve with fresh spring vegetables and new potatoes.

Ingredients

  • 1 bone-in leg of lamb, between 7 and 8 pounds 

For the marinade:

  • 6 garlic cloves
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons whole grain Dijon mustard
  • 6 tablespoons extra virgin olive oil, plus more for the cooking rack
  • Juice of 1 lemon
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary needles 

Directions

Step 1

Prep the lamb by removing the fell, the thin membrane overlaying the meat: Place the tip of a sharp thin knife under it at one end to lift it, then tug to pull it away. Trim most of the visible fat but leave a very thin layer in place—this adds to the flavor of the cooked meat. Next, use a paring knife to make uniform 1/2” slits in the meaty parts of the leg. Transfer to a platter.

Step 2

Mince the garlic cloves in a mini chopper, then add the rest of the ingredients and process until smooth. Slather the mixture on the lamb, working it into the slits. Tightly cover the leg with parchment paper, place in a plastic bag, and refrigerate overnight.

Step 3

Set your oven to 400°F. For easy cleanup, line your roasting pan with foil. Place a V-shaped rack in the pan and brush it lightly with olive oil. Place the lamb on the rack, then fill the bottom of the pan with 1/4” water. Place in the oven and roast for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the meatiest part of the leg reaches between 130°F and 135°F, about 20 minutes per pound of lamb.

Step 4

Out of the oven, let the lamb rest for 15 minutes before slicing. 

Yields 8 servings