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Flourless Walnut Cake

Posted on by The Olive Oil Hunter

You don’t have to forgo dessert when you want to cut out flour. Ground nuts make a delicious and healthy alternative. I’ve included a luscious chocolate glaze, but this cake is delicious on its own or topped with a dollop of whipped cream.

Ingredients

For the cake:

  • 2 tablespoons extra virgin olive oil, plus more for the pan
  • 3 tablespoons unsweetened dark cocoa, divided use
  • 8 ounces shelled walnuts 
  • 6 large eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch fine sea salt

For the glaze:

  • 8 ounces dark chocolate
  • ½ cup half-and-half
  • 1 tablespoon extra virgin olive oil

Directions

Step 1

Preheat your oven to 350°F with a rack in the center position. Lightly brush the bottom and sides of a 9-inch cake pan with olive oil and then place a circle of parchment paper in the bottom of the pan, brush it with oil, and sprinkle it with 1 tablespoon cocoa; rotate the pan to distribute the cocoa on the bottom and sides. Shake out any excess.

Step 2

In a nut grinder or food processor, grind the walnuts until medium-fine (you may need to do this in batches). Transfer to a bowl and whisk in the remaining 2 tablespoons of cocoa and set aside.

Step 3

In a stand mixer fitted with a balloon whisk or in a large bowl with an electric mixer, whip the egg yolks until pale yellow and thickened, about 5 minutes. Gradually beat in the sugar, then the vanilla and the remaining olive oil, and continue beating until very thick, about 3 more minutes. Use a spatula to fold in the walnut-cocoa mixture.

Step 4

In a clean bowl, beat the egg whites on low speed until foamy. Add the salt and gradually increase the speed to high; beat until glossy and stiff. Working in two or three batches, gently fold the whites into the yolk mixture. Transfer to the cake pan and bake for 40-45 minutes until the cake starts to come away from the sides of the pan; the tip of a sharp knife inserted in the center should come out clean except for a few crumbs.

Step 5

Let the cake cool on a wire rack for 10 minutes (it will sink a bit), then invert onto another rack. If the cake doesn’t turn out easily, run a spatula around the inner rim to release it from the sides of the pan. Peel off the parchment and invert it again onto a cake plate. Let it finish cooling.

Step 6

For the glaze, place 7 ounces of the chocolate in a small, microwave-safe glass bowl along with the half-and-half and melt at 50% power for 3 minutes, until the chocolate is almost fully melted (if needed, microwave in additional 1-minute increments). Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down, then stir until smooth. Whisk in the olive oil until smooth. Wait until the glaze cools to room temperature, then pour over the top of the cake and use a long offset metal spatula to spread it in an even layer. Let it set for about an hour before serving.

Yields 8 servings

Ensalada de Remolacha

Posted on by The Olive Oil Hunter

Beet salad is a centuries-old Spanish favorite. Recent versions cut the prep time by using canned beets, but roasting fresh ones brings out their sweetness. Serve it warm or chilled. To turn it from a side dish into a main course, serve on a bed of greens, such as arugula, and top with hazelnuts and nuggets of Cabrales, the Spanish blue cheese.

Ingredients

  • 4 large red beets, quartered but not peeled
  • 2 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 small red onion, thinly sliced
  • 1 tablespoon sherry vinegar, plus more for drizzling
  • Coarse salt (kosher or sea) and
    freshly grated black pepper

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Place the beets on the paper and toss with 1 tablespoon olive oil. Roast until tender, up to one hour. Out of the oven, roll up the beets in the parchment paper and allow them to sit for 10 minutes, then lift off the peels. Toss the beets with the onions, the rest of the olive oil, and the vinegar. Add salt and pepper to taste. Just before serving, drizzle with more olive oil and vinegar.

Serves 4

Zarzuela de Mariscos y Pescado

Posted on by The Olive Oil Hunter

One of the most popular shellfish (mariscos) and fish (pescado) dishes in Spain, zarzuela is actually the name of an eclectic type of musical theater—think variety show. The dish, believed to have originated in Barcelona more than a century ago, bears the name because it’s best made with a variety of seafood. Cook up your own adventure by choosing shellfish and fish that you like and can find fresh or frozen at your local stores—use the following ingredients as a guide. Picada is used as a traditional flavor enhancer for zarzuela, but the dish will still taste delicious on its own. Serve with crusty bread to soak up every drop.

Ingredients

For the picada:

  • 2 ounces almonds, preferably Marcona
  • 4 cloves garlic, peeled and rough chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 cup fresh flat-leaf parsley, loosely packed, then roughly chopped
  • 1 cup day-old bread cubes

For the zarzuela:

  • A few saffron threads
  • 1 cup dry white wine, preferably Spanish
  • 4 tablespoons extra virgin olive oil, plus
    more for drizzling
  • 12 sea scallops, preferably extra dry (no preservatives added) and wild caught
  • 3 cloves garlic, peeled and finely minced
  • 1 medium onion, peeled and finely diced
  • 1 red or yellow bell pepper, cored, seeded, and finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon pimentón
  • One 28-ounce can diced tomatoes with their juice
  • 1 cup seafood broth or clam juice
  • 1 pound cod fillet or other firm white fish, cut into 6 sections
  • 12 large shrimp, peeled and deveined
  • 1 dozen littleneck or smaller clams, rinsed, or mussels, rinsed and debearded

Directions

Step 1

To make the picada, pound all the ingredients using a mortar and pestle until you get a grainy paste similar to a pesto. If using a food processor instead, use the pulse function to control the thickness. The picada can be made a few days ahead and kept in the fridge.

Step 2

To make the zarzuela, first soak the saffron in the wine; set aside. Heat a large, deep frying pan or wok over medium heat. Once hot, add the olive oil, then the scallops. Sear the scallops for 1 minute on each side, then use a slotted spoon to transfer them to a plate next to the stovetop.

Step 3

To the hot pan, add the garlic, onion, and bell pepper, and cook until soft, 3 to 5 minutes. Add the thyme and pimentón, then deglaze the pan with the saffron-infused wine. Add the tomatoes and their juice and the broth or clam juice, and bring to a low boil; simmer for 10 minutes.

Step 4

Stir in the picada. Add the cod and shrimp to the pan, bring the heat up to medium high, and cover. After 5 minutes, nestle the clams or mussels in the center of the pan, hinged side down. Cover for another 5 minutes or until the shells open, turning up the heat if necessary to create more steam (discard any that don’t open). Return the scallops to the pan just to heat them through, about 2 minutes.

Step 5

Ladle portions into wide deep bowls and drizzle with olive oil.

Serves 4 to 6

Trinxat de Col (Potato and Cabbage Cakes with Bacon)

Posted on by The Olive Oil Hunter

Think of this as a kind of Spanish potato pancake—comfort food at its best, with potatoes, cabbage (or kale), and bacon. Traditionally, it’s served as a frying pan–sized cake. But individual servings are easier to manage and look beautiful on a plate.

Ingredients

  • Coarse salt (kosher or sea)
  • 4 medium-size russet potatoes (each about 10 ounces), peeled
  • 2 cups coarsely chopped Napa cabbage, kale, or Swiss chard leaves (stems removed)
  • 4 tablespoons extra virgin olive oil, divided use, more as needed
  • 1 large egg, beaten
  • 2 tablespoons potato starch or cornstarch
  • 1/2 teaspoon freshly ground black pepper
  • 6 strips bacon, roughly chopped

Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the potatoes and the cabbage; cook until both are tender, about 40 to 50 minutes. Drain, then add 2 tablespoons (or more) extra virgin olive oil. Mash with a potato masher. Let cool slightly, then incorporate the egg and potato starch. Season with the pepper and additional salt, as needed. Form into firm patties, each about 3/4 inch thick and 2 1/2 inches in diameter.

Step 2

Heat a cast iron skillet over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon pieces and set aside. Add the remaining 2 tablespoons of olive oil to the hot pan. Sauté the potato-and-cabbage patties on each side, turning with a thin-bladed spatula, until golden brown. Transfer to a platter or plates, then top with bacon. Serve immediately.

Serves 4 to 6