Fresh-Pressed Olive Oil Club
Explore Page 149

Boon’s Brussel Sprouts

Posted on by The Olive Oil Hunter

Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.

Ingredients

  • 1 1/2 pounds brussels sprouts, halved
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves finely minced garlic, or to taste
  • 1/2 teaspoon crushed red pepper flakes

Directions

Step 1

Heat the oven to 400°F.

Step 2

In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3

Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.

Step 4

While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.

Step 5

When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.

Serves 4 — Recipe from the Los Angeles Times, March 3, 2011

Greek-Style Mushrooms and Leeks (Manitaria Yiahni)

Posted on by The Olive Oil Hunter

Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.

Ingredients

  • 6 scallions, trimmed, white and green parts thinly sliced crosswise
  • 1 pound white mushrooms, cleaned, trimmed, and sliced
  • 1 pound leeks, cleaned, the white and pale green part sliced crosswise
  • 2/3 cup extra virgin olive oil
  • 1 cup grated or crushed tomatoes
  • 1 tablespoon tomato paste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 tablespoons chopped at-leaf parsley

Directions

Step 1

In a large pot add the olive oil and sauté the scallions at medium to low heat for about 2 minutes.

Step 2

Add the mushrooms and leeks and a bit of salt, and continue sautéing for another 3 to 4 minutes.

Step 3

Add the tomato and the tomato paste and stir, and then add just enough hot water to partially cover the vegetables.

Step 4

Cover the pot and simmer (it should not be boiling) for about 30 to 35 minutes. It should not be watery. Remove from heat and let it cool to room temperature. Sprinkle with parsley and freshly ground black pepper.

Serves 4 as a side dish; 2 as a main course — Recipe adapted from olivetomato.com

Olive Oil Chocolate Cake with Chocolate Ganache

Posted on by The Olive Oil Hunter

This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.

Ingredients

  • For the cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 2 tablespoons cider vinegar
  • 2 teaspoons vanilla
  • 2/3 cup extra virgin olive oil
  • 2 cups cold water
  • For the ganache:
  • 12 ounces good semisweet chocolate chips
  • 2/3 cup heavy cream
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon pure vanilla

Directions

Step 1

Preheat the oven to 350°F. Spray a 9 x 13 inch baking pan lightly with cooking spray. Set aside.

Step 2

Make the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.

Step 3

In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Pour into the prepared pan.

Step 4

Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside on a rack to cool.

Step 5

Make the ganache: In a small saucepan, combine the chocolate, heavy cream, and instant coffee granules in the top of a double boiler. Heat over simmering water, stirring until smooth and glossy. Remove from the heat and add the vanilla. Pour the ganache over the cake and spread evenly.

Serves 12 — Recipe adapted from themerchantbaker.com

Dry-Brined Peppered Filets Mignons with Cutting Board Sauce

Posted on by The Olive Oil Hunter

Feel free to substitute rib-eyes, T-bones, Porterhouses, pork chops, or even skirt steaks for filets mignons. (Cooking times may change, however.) You will love the way the olive oil-enhanced sauce complements the meat.

Ingredients

  • For the meat:
  • 4 filet mignon steaks (each 6 to 8 ounces and at least 1 1/2 to 2 inches thick)
  • Coarse salt (sea or kosher)
  • 1/2 cup cracked black peppercorns, spread out in a shallow bowl
  • For the cutting board sauce:
  • 1 clove garlic, peeled
  • 1/2 cup stemmed flat-leaf parsley or other fresh herbs
  • 2 scallions, trimmed
  • 1 red jalapeño or serrano pepper
  • Coarse salt (sea or kosher) and freshly ground black pepper
  • 1/3 cup best-quality extra virgin olive oil, in a small bowl

Directions

Step 1

Arrange the filets mignons in a baking dish. Generously salt each on both sides. Dry-brine the steaks in the refrigerator for at least 1 hour, uncovered, turning them once.

Step 2

Set up your grill for direct grilling and heat to medium-high. (Or use a stove-top grill pan.) Brush or scrape the grill grate clean and oil it well.

Step 3

Dip each filet mignon in cracked black pepper to crust the top and bottom. Arrange the steaks on the grill grate. Grill for 1 1/2 minutes, then give each steak a quarter turn, to lay on a crosshatch of grill marks. When the bottom is sizzling and browned (you may see beads of blood start to form on the top), turn the steaks and grill the other side the same way. Grill the steaks on the sides, too, to expose all surfaces to the heat.

Step 4

You’ll need about 3 minutes per side for rare (120° to 125°F); 4 minutes per side for medium-rare (130° to 135°F); 5 minutes per side for medium (140° to 145°F). Use an instant-read thermometer inserted through the side of the steak to check for doneness.

Step 5

In the meantime, make the cutting board sauce: Working on a large cutting board with a well (a juice-catching groove usually around the periphery), finely chop the garlic and parsley. Thinly slice the scallions (both white and green parts) and the pepper crosswise. Season generously with salt and pepper and pour half the olive oil on top. Mix with the blade of the knife.

Step 6

Remove the hot filets mignons from the grill and lay them directly on top of the ingredients on the cutting board. Cut each steak with downward strokes of the knife into 1/4-inch-thick slices. (There is no need to let the meat rest.) Pour the remaining olive oil over the sliced steaks and toss on the board with a spoon and the blade of the knife: The idea is to coat the steak slices with herbs and oil and mix them with the meat juices. Add salt and pepper to taste. The whole process should take less than a minute. Transfer to a platter or plates and serve at once.

Serves 4 — Recipe adapted from Project Fire by Steven Raichlen (Workman, 2018)