Fresh-Pressed Olive Oil Club
Explore Page 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

Huevos a la Flamenca (Spanish Eggs)

Posted on by The Olive Oil Hunter

Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.

Ingredients

For the potatoes and garnish:

  • 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pimentón or sweet paprika, depending on taste
  • Salt and freshly ground black pepper
  • 6 slices very thinly sliced serrano ham or prosciutto

For the sauce and eggs:

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small Spanish onion, diced
  • 3 garlic cloves, minced
  • 4 ounces Spanish chorizo, casing removed, diced 2 tablespoons sherry vinegar, preferably Pedro Ximénez (optional)
  • 2 cups passata (see note above)
  • 1/2 cup fresh shelled or frozen peas
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh curly or flat-leaf parsley

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a medium mixing bowl, toss the potatoes with the olive oil and pimentón, then season with salt and pepper. Tip onto the prepared baking sheet and spread out in a single layer. Bake for 25 minutes, or until the potatoes are tender and golden brown, turning once or twice with a spatula. Transfer to a bowl and set aside.

Step 2

Lay a fresh sheet of parchment on the baking sheet and arrange the ham on it in a single layer. Bake for 7 to 10 minutes or until the ham begins to crisp. Remove from the oven and let cool. Break into pieces and set aside.

Step 3

Meanwhile, on the stovetop, heat a large lidded skillet over medium heat. When hot, add the olive oil, onion, garlic, and chorizo; sauté for 4 to 5 minutes. Deglaze the pan with the vinegar, if using. Quickly add the passata. Reduce the heat and simmer for 5 minutes or until the sauce reduces slightly. Stir in the peas and the reserved potatoes.

Step 4

Using the back of a large spoon, make four indentations in the sauce. Break an egg into each, then season with salt and pepper. Place the lid
on the skillet and cook the eggs over medium-low heat for 5 to 6 minutes, or until done to your liking. Top with the crisped pieces of serrano ham and the parsley. Serve hot, with drizzles of extra virgin olive oil.

Serves 2 robust appetites

Baked Churros with Two Sauces

Posted on by The Olive Oil Hunter

Traditional churros are deep-fried. For a lighter version, I’m baking them, with a sprinkling of sanding sugar, to create crispy puffs perfect for dipping in dulce de leche, chocolate sauce, or both! There are delicious brands of premade dulce de leche available online. But a very inexpensive way to make your own is the following oven hack—it’s an easy do-ahead technique (you’ll want it ready before you start on the churros themselves). My chocolate sauce, the quintessential churro dunk, is a thinner version of chocolate ganache (make it once the churros are in the oven).

Ingredients

For the dulce de leche:

  • One 14-ounce can sweetened condensed milk

For the churros:

  • 1 1/4 cups water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 egg
  • 2 tablespoons sanding sugar
  • 1/2 teaspoon cinnamon

For the chocolate sauce:

  • 4 ounces dark chocolate, chopped
  • 4 ounces half-and-half

Directions

Step 1

For the dulce de leche: Preheat the oven to 425°F. Scrape the condensed milk into a pie plate and cover it tightly with foil, scrunching the edges under the lip of the pie plate to create a seal. Place the pie plate in a roasting pan and fill it with an inch of hot water. Place the roasting pan in the oven and bake for about 80 minutes. Carefully lift a corner of the foil to see if the color is a deep caramel brown; if not as dark as you like, return the pan to the oven for another 10 minutes. When done, carefully lift the pie plate from the roasting pan and let cool slightly before whisking the dulce de leche vigorously to remove any lumps. Transfer to a dipping bowl.

Step 2

For the churros: Preheat the oven to 400°F. Line a rimmed sheet pan with parchment.

Step 3

In a medium saucepan, whisk together the water, olive oil, sugar, and vanilla. Bring to a boil on the stovetop. Add the flour all at once and stir with a wooden spoon until a dough ball has formed. Let cook, stirring, for about 1 minute. Off the heat, whisk in the egg (you can also do this in a food processor) until you get a smooth batter.

Step 4

Transfer to a piping bag fitted with a 3/4-inch star nozzle. Pipe 3-inch lengths onto the parchment-covered pan, leaving about an inch between them. Mix the sanding sugar and cinnamon in a small dish and sprinkle generously over each churro. Bake for 25 minutes until golden and crispy.

Step 5

For the chocolate sauce: Place the chocolate
and half-and-half in a tall mug or small bowl. Microwave for 2 minutes, then whisk until smooth.

Yields about 20 churros

Iberian Charcuterie Board

Posted on by The Olive Oil Hunter

This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.

Ingredients

  • 8 ounces jamón Ibérico, sliced
  • 8 ounces chorizo Ibérico or salchichón Ibérico, sliced
  • 8 ounces lomo, sliced
  • 8 ounces Manchego cheese
  • 8 ounces Cabrales or Idiazábal (or both) Marcona almonds
  • Spanish olives
  • Fresh grapes or figs
  • Crusty bread
  • Crackers
  • Extra virgin olive oil

Directions

Step 1

Assemble the charcuterie about an hour before serving to allow the meats and cheeses to reach room temperature.

Step 2

Choose a large wooden board or ceramic platter. Arrange slices of each meat in its own section. Cut the Manchego into cubes and place at one corner; place other cheeses at the opposite corner. Fill in the gaps with the nuts, olives, and fruit.

Step 3

Slice the bread and arrange on one side of the board or on a separate plate with the crackers. Serve with olive oil for dipping the bread and drizzling over the meats.

Serves 8