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Barley Bowl

Posted on by The Olive Oil Hunter

Barley is a nutritious whole grain that retains far more nutrients than pearl barley. It does take longer to cook and tends to require more water, but the taste is more than worth it, and you can make it up to 3 days in advance. I like to enhance this medley with pomegranate molasses. A staple in Mediterranean and Middle Eastern cuisines, it’s a luscious sweet-tart syrup made by boiling down pomegranate juice until it becomes thick. It’s available at spice and gourmet shops, but it’s easy enough to make on your own…with a little patience—expect a couple of cups of juice to take an hour or more to reduce (check the pot often and stand by when it gets close to the syrup stage to avoid burning it). 

Ingredients

  • 1 cup uncooked hulled barley
  • 8 cups water, divided use
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large sweet onion, chopped 
  • 1 teaspoon coarse sea salt 
  • 8 ounces white mushrooms, cleaned and thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon each chopped fresh flat-leaf parsley and thyme leaves
  • 8 ounces spinach leaves, rinsed, patted dry, and rough-chopped
  • 1 cup green peas, fresh or frozen (see Healthy Ingredient Spotlight in weekly newsletter)  
  • Optional: 1 tablespoon pomegranate molasses, more to taste

Directions

Step 1

Add the dry barley and 6 cups of water to a wide saucepan. Bring to a boil and then turn down the heat and simmer for an hour, stirring occasionally and checking that the water doesn’t evaporate before the barley is done; if needed, add more water, 1 cup at a time. For the last 10 minutes, stir continuously to prevent scorching as the last of the water gets absorbed.

Step 2

Defrost the peas if frozen. Heat a wok or wide sauté pan over medium heat. When hot, add the olive oil and onions; cook until the onions turn translucent, sprinkling them with salt after 5 minutes. Add the mushrooms, garlic, black pepper, and herbs; continue cooking until the mushrooms give up most of their liquid. Push the other vegetables to the side and add the spinach, a handful at a time, cooking each batch until wilted. 

Step 3

When all the vegetables are tender, fold in the peas, cooked barley, and pomegranate molasses, if using. Serve in deep bowls with a drizzle of olive oil.

Yields 4 servings

Hot Honey Sweet Potatoes

Posted on by The Olive Oil Hunter

The “hot honey” trend is as popular as ever, and it’s definitely not limited to wings. This recipe revs up the flavor of nutrient-dense sweet potatoes. It’s perfect if you’re looking for a meatless Monday dish any day of the week—just add a salad to get in your greens.

Ingredients

  • 2 large sweet potatoes (see Healthy Ingredient Spotlight in weekly newsletter)
  • 3 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces pecans
  • 3 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 3 ounces mascarpone cheese

Directions

Step 1

Heat your oven to 425°F. Scrub then thoroughly dry the sweet potatoes and pierce them in about a half-dozen places with the tip of a sharp paring knife. Place them on a rimmed sheet pan lined with parchment paper and rub with about 1 tablespoon of olive oil. Roast until tender, about an hour; the tip of a knife should easily slide through to the centers. Remove from the oven and let cool slightly. 

Step 2

Meanwhile, heat a small frying pan. When hot, add the pecans and dry roast them, shaking the pan often for about 2 minutes or until the nuts become fragrant. Add the remaining 2 tablespoons of olive oil, the honey, and cayenne, and toss well. Remove from the heat.

Step 3

Peel the potatoes and cut them into even rounds, about 1/2-inch thick. Place them on a serving platter and top with the pecan mixture. Place a small dollop of mascarpone over each slice and drizzle with olive oil.

Yields 4 servings

Pasta with Green Sauce

Posted on by The Olive Oil Hunter

This is a tasty yet simple prep for pasta, perfect for a weeknight meal. Roasted garlic adds great depth of flavor—spread any leftover cloves on slices of toasted crusty bread. The garlic can be made in advance and kept in the fridge for about a week (after cooling, squeeze out the softened garlic from each clove and store in a sealed jar). I’ve suggested thin spaghetti for this dish, but choose any shape you like, cooked according to package directions. 

Ingredients

  • 1 head garlic
  • 5 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 3 teaspoons coarse sea salt, divided use, plus more to taste
  • 8 ounces spinach, trimmed as needed (see Healthy Ingredient Spotlight in our weekly newsletter)
  • 1 pound thin spaghetti or other pasta
  • 2-ounce chunk Parmigiano-Reggiano, plus more for serving
  • 1/2 teaspoon pepperoncini or red pepper flakes
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Directions

Step 1

Peel off the papery outer layers from the garlic while keeping the bulb intact. Slice about a 1/2 inch off the top; you can trim the roots but don’t cut them off or the cloves won’t hold together. Place the garlic cut side up on a piece of parchment paper, then drizzle 1/2 tablespoon of olive oil on the exposed cloves. Fold the long sides of the parchment paper over the garlic, then fold the ends underneath to make a packet. Place on a rimmed sheet pan and roast for 45 to 60 minutes, until the cloves are golden and soft and start to shrink away from the peel. 

Step 2

Prepare an ice bath by filling a large bowl with ice and cold water; set aside. Fill a stockpot with 4 quarts of water and bring to a boil. Add 2 teaspoons of salt and the spinach. Cook for 2 minutes, then use a spider skimmer or slotted spoon to move the spinach to the ice bath (this chill-down helps retain its color), leaving the pot of boiling water on the stove. 

Step 3

Add the pasta to the pot of boiling water and cook until tender, about 10 minutes. When the pasta is half cooked, prepare the sauce. Pare any rind off the cheese, cut it into cubes, place in your food processor, and pulse until the cheese is nearly a powder. Remove 1/4 cup of cheese from the work bowl and set aside. Add in the spinach, 6 cloves roasted garlic, the pepperoncini or red pepper flakes, the remaining salt, and the black pepper. Process until smooth, adding 1/4 to 1/2 cup of liquid from the pasta pot if needed.

Step 4

Drain the pasta, transfer it to a large bowl, and toss with the sauce, thoroughly coating it. Serve each portion with a drizzle of olive oil and a sprinkle of the reserved cheese.

Yields 4 servings

Pistachio Cake with White Chocolate Cream

Posted on by The Olive Oil Hunter

Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly.

Ingredients

For the cake:

  • 4 large eggs 
  • 1 cup cake flour 
  • 1/2 cup ground unsalted pistachios (see Healthy Ingredient Spotlight and Quick Kitchen Nugget in weekly newsletter)
  • 1/2 teaspoon baking powder 
  • 1 cup sugar, divided use 
  • 1/2 cup extra virgin olive oil 
  • 1 teaspoon vanilla
  • 1/3 cup room-temperature water 
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cream of tartar 

For the filling and garnish:

  • 4-1/2 ounces white chocolate
  • 1-1/2 cups heavy cream, divided use
  • 2 tablespoons confectioners’ sugar
  • 2 pints raspberries
  • 1/4 cup unsalted pistachios, coarsely chopped
  • Optional: edible dried rose petals 

Directions

Step 1

Make the cake: Separate the yolks from the whites when the eggs are cold and allow them to come to room temperature. 

Step 2

Place one of your oven racks in the center of the oven; preheat to 325°F. Line a 17-by-13-inch rimmed sheet pan with parchment paper (do not grease it). 

Step 3

In a small bowl, whisk together the flour, ground pistachios, and baking powder; set aside. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and a 1/2 cup of the sugar at medium speed until pale, about 2 minutes. Mix in the olive oil, vanilla, and water. On low speed, fold in the flour mixture. If you have only one stand mixer bowl, transfer the batter to another bowl and wash the stand mixer bowl and whisk thoroughly—any fat will prevent the egg whites from whipping.

Step 4

In a separate large bowl or the cleaned bowl of the stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy, about 30 seconds. Add the salt, cream of tartar, and remaining 1/2 cup sugar. Slowly increase the speed to high and beat until you achieve a glossy meringue that holds firm peaks, 5 to 8 minutes depending on your mixer.

Step 5

Add a 1/4 of the meringue to the batter and mix thoroughly to incorporate (this will lighten it). Add the remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of undermixing to keep the batter billowy).

Step 6

Transfer the batter to the sheet pan and smooth out with a large offset spatula; be sure to get into the corners of the pan. Bake for 10 minutes, then rotate the sheet pan in the oven for more even baking. Continue baking until the top is golden brown and springs back when gently pressed, 10 to 15 minutes more. 

Step 7

Remove the sheet pan from the oven and slide the cake and parchment paper onto a wire rack to cool. After 10 minutes, invert the cake onto another rack and gently peel off the parchment paper. Let the cake cool completely. 

Step 8

Make the filling: Melt the white chocolate and a 1/3 cup heavy cream in the microwave in 1-minute increments at power 4 until just about melted. Use a small spatula to stir until completely smooth; let cool to room temperature.

Step 9

Place the rest of the cream in a large bowl or the clean bowl of the stand mixer fitted with the whisk attachment. Whisk until thick, then with the mixer running on low speed, add the cooled melted white chocolate. Increase the speed and whip until peaks form. Chill in the fridge for 15 minutes for easier spreading.

Step 10

While the cream is chilling, trim the edges of the cake. Sprinkle on the confectioners’ sugar and use your hands or a pastry brush to spread it out. Cut the cake into 3 sections, each about 12 inches long and just over 5 inches wide. Rinse the raspberries and pat them dry. Reserve 20 berries and lightly mash the rest in a bowl. 

Step 11

To assemble the cake, place one layer on a rectangular serving plate and spread on 1/3 of the filling, then press in half the mashed berries. Repeat with another layer of cake, another 1/3 of the cream, and the rest of the mashed berries. Top with the final cake layer and spread the rest of the cream on top. Garnish with the whole berries, chopped pistachios, and, if desired, rose petals.

Yields 8 servings