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Smoked Salmon Rolls

Posted on by The Olive Oil Hunter

This eye-catching brunch dish gets its zesty taste from marinated cucumbers. Make them a day in advance and you’ll cut prep time to minutes.

Ingredients

For the marinated cucumbers:

  • 1 medium cucumber, unpeeled
  • 1 teaspoon coarse sea salt
  • 1/4 cup chopped red onion
  • 2 teaspoons chopped fresh dill
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper

For the rolls:

  • 8 ounces thinly sliced smoked salmon, each slice about 6″ long
  • 4 ounces whipped cream cheese, at room temperature 
  • 2 scallions, coarsely chopped
  • 2 tablespoons, each, white and black sesame seeds
  • Optional garnish: fresh chives or dill 

Directions

Step 1

Use the fine slicing blade of a food processor or the slicing side of a box grater to slice the cucumbers, then cut each round into matchsticks. Place in a strainer over an empty bowl and sprinkle with the coarse salt, using your hands to toss well. Let sit for 30 minutes to “sweat” the cucumbers. Rinse thoroughly to remove excess salt, then pat dry with paper towels. 

Step 2

Transfer the cucumbers to a large bowl and add the rest of the marinating ingredients, tossing well. Let marinate on the counter for 1 hour or up to overnight in the fridge. 

Step 3

To create the rolls, place a large piece of parchment paper on a cutting board. Arrange the salmon slices lengthwise in an overlapping pattern to create a rectangle that’s roughly 12″ across. Fold the scallions into the cream cheese, then spread over the salmon, using a small offset spatula to make an even layer, leaving a 1″ border. Drain the cucumber slices and place about 3/4 cup of them in a strip across the center of the cream cheese. Slowly roll up the salmon along the side closest to you, using the parchment to help form the roll. Chill the roll for 30 minutes to make slicing easier. 

Step 4

Use a serrated knife to cut the roll into 12 pieces. Place the sesame seeds in a small dish and roll the salmon sides of each piece in the seeds. Arrange on a platter and garnish with a small piece of chive or dill as desired. Pass the rest of the cucumbers separately.

Serves 4

Shrimp with Cellophane Noodles

Posted on by The Olive Oil Hunter

This classic Thai dish is a delicious one-pot meal that also happens to be gluten free. High-quality wild-caught frozen shrimp make a great option; let them defrost overnight in the fridge.

Ingredients

  • 8 ounces cellophane (mung bean) noodles
  • 2 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups homemade or low-sodium store-bought chicken broth
  • 2 tablespoons extra virgin olive oil, plus more for the pot
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons minced garlic
  • 6 scallions, trimmed and sliced into small pieces
  • 1/3 cup each finely chopped fresh cilantro and peanuts (optional)
  • Lime wedges

Directions

Step 1

Soak the noodles in a large bowl of fresh water at room temperature to soften, about 15 minutes. 

Step 2

In a separate bowl, whisk together the soy and oyster sauces, sesame oil, and sugar. Transfer 2 tablespoons of the mix to another bowl along with the shrimp and black pepper; toss well. 

Step 3

Add the broth to the bowl with the remaining soy sauce mixture.

Step 4

Once the noodles have softened, drain and use kitchen shears to cut the strands into thirds. Lightly brush a large Dutch oven with olive oil and heat it to medium-high heat. When hot, add the 2 tablespoons olive oil, ginger, garlic, and scallions and sauté until fragrant, about 3 minutes. Stir in the noodles and then spread out in an even layer. Top with an even layer of shrimp, drizzling on any shrimp marinade from the bowl, then slowly add the broth mixture. Turn the heat down to a simmer and cover the pot. Simmer for 10 minutes or until the shrimp and the noodles are cooked through. To serve, spoon equal amounts into deep bowls and top with cilantro and peanuts, if using, and a lime wedge.

Yields 4 servings

Pecan Chocolate Chip Cookies

Posted on by The Olive Oil Hunter

Who doesn’t love chocolate chip cookies? This recipe transforms the classic formula by replacing half the butter with extra virgin olive oil and adding nutritious whole wheat flour and pecans, which lend a nutty crunch. For best results, bake only one sheet of cookies at a time. This recipe makes a large batch. If you only need a smaller one, put one dough log in the freezer for the future. 

Ingredients

  • 1-1/2 cups cake flour 
  • 1-1/2 cups bread flour 
  • 3/4 cup white or golden whole wheat flour 
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 6 ounces unsalted butter, softened 
  • 1-1/4 cups brown sugar
  • 1 cup sugar 
  • 2 large eggs 
  • 1/2 cup extra virgin olive oil 
  • 2 teaspoons vanilla  
  • 1 pound dark or bittersweet chocolate chunks 
  • 10 ounces pecan halves

Directions

Step 1

In a large bowl, whisk together the flours, baking soda, baking powder, and salt and place next to your mixer or mixing bowl.

Step 2

Using a stand mixer fitted with the paddle attachment or a large bowl and a hand mixer on medium speed, blend the butter and sugars until smooth. Add the eggs, one at a time, then the olive oil and vanilla. On the lowest speed, add the flour mixture and beat until no traces of flour remain, about 20 seconds, then mix in the chocolate and pecans until evenly distributed, about another 20 seconds. 

Step 3

Divide the dough between two long pieces of parchment paper and shape each into a thick log, about 3 inches in diameter. Roll up each log in its parchment and tuck under the ends. Wrap each log separately in foil, then refrigerate for 24 to 48 hours.

Step 4

When ready to bake, preheat your oven to 350°F. Slice one log into 10 disks and transfer to a rimmed sheet pan lined with parchment. Bake on a rack in the lower third of your oven until lightly brown, about 16 minutes, rotating the pan halfway through. Repeat with the second log. Let cool for at least 10 minutes before eating and let cool completely before storing in cookie tins. 

Yields 20 oversized cookies

Chicken Involtini

Posted on by The Olive Oil Hunter

These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta.

Ingredients

  • 7 tablespoons extra virgin olive oil, divided use
  • 4 garlic cloves, finely chopped
  • 12 ounces fresh baby spinach
  • 1 teaspoon salt, divided use
  • 1 teaspoon freshly ground black pepper, divided use
  • 1/4 teaspoon crushed red pepper flakes
  • 4 skinless boneless chicken breasts, about 2 pounds in total
  • 8-ounce block Emmenthaler or provolone cheese, sliced into 8 sticks 
  • 1/3 cup whole wheat flour 
  • 1-1/2 cups homemade or store-bought low-sodium chicken stock
  • Juice of half a lemon
  • 2 tablespoons butter, cut into pieces
  • 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

Step 1

Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the garlic until it becomes translucent, then add the spinach in bunches. As each bunch wilts, add the next. When completely wilted and tender, transfer to a colander and set the skillet aside. Let the spinach cool for 5 minutes, then squeeze with your hands to remove any excess liquid. Transfer to a large glass bowl and toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. 

Step 2

Slice each breast horizontally to make eight cutlets. One at a time, place each cutlet between two sheets of parchment paper set on a cutting board, and use a kitchen mallet to pound it to about 1/4” thickness. Season each cutlet with the remaining salt and pepper. 

Step 3

Top each cutlet with a layer of spinach, then place a stick of cheese in the center. Starting at the narrow end, roll up each cutlet and secure with a wooden skewer or toothpicks to keep the roll closed.

Step 4

Preheat your oven to 375°F. Put the flour in a pie plate and place it next to your stovetop. Wipe out the skillet and reheat it. When hot, add 4 tablespoons olive oil. Roll each bundle in the flour, shake off any excess, and add to the pan, seam side down. Brown on all sides, turning with heat-safe tongs. Deglaze the skillet with the stock, then add the lemon juice and butter. Place the skillet in the oven for 20 minutes or until an instant read thermometer placed in the chicken shows 160°F. 

Step 5

Very carefully take the pan out of the oven. If you’d like a thicker sauce, plate the chicken and return the skillet to the stovetop. Bring to a boil and cook down for about 5 minutes. To serve, remove the skewers or toothpicks, drizzle on some sauce, and sprinkle on the parsley.

Yields 4 servings