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Chicken Piccata

Posted on by The Olive Oil Hunter

The origin of chicken piccata is somewhat in dispute—some say that it was an Italian-American take on a classic veal recipe from the Boot. Certainly, it’s long been a mainstay on many Italian restaurant menus here in the US. No matter who claims credit for it, one thing is certain: it’s delicious and easy to make all in one pan. A side of your favorite pasta and a plate of spring asparagus complete the menu!

Ingredients

  • 2 pounds skinless, boneless chicken breasts
  • 3/4 cup white whole wheat flour, more if needed 
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • Extra virgin olive oil, as needed
  • 6 garlic cloves, peeled and sliced
  • 1 cup white wine
  • 1 cup chicken broth, homemade or low sodium store-bought
  • 1 lemon, halved
  • 1/4 cup capers, plus 1 tablespoon of their brine
  • 2 tablespoons butter, cut into 8 pieces
  • 1/4 cup chopped flat-leaf parsley

Directions

Step 1

Slice each chicken breast horizontally into 2 or 3 thin cutlets. In a deep pie plate, mix the flour, salt, and pepper. Heat a very large skillet and, when hot, add 2 tablespoons of olive oil. Dredge the cutlets in the flour mixture one at a time, shake off any excess, and place them in the pan. Continue until your skillet is full. Don’t crowd the cutlets: work in batches if needed, adding 2 more tablespoons of oil to the skillet before adding the next batch. When the cutlets have browned on the bottom (after about 5 minutes), flip and continue cooking for another 3 minutes (the thinner the cutlet, the less time each will take). Transfer the cutlets to a large clean plate near your stovetop.

Step 2

Add another tablespoon of olive oil to the skillet and sauté the garlic until fragrant and lightly browned. Add the wine and broth, and whisk the liquids to get up the fond on the bottom of the pan. Bring to a simmer and add back the cutlets (submerge them as much as possible) along with the capers and brine. Continue cooking until the liquid reduces by half and the chicken is cooked through. Squeeze in the juice of one lemon half and stir in the butter. Cook for 2 more minutes and sprinkle with the parsley. Cut the remaining lemon half into thin slices and serve along with 2 or 4 cutlets per person.

Yields 4–6 servings

Chocolate Chocolate-Chip Cupcakes

Posted on by The Olive Oil Hunter

These cupcakes cake are so rich that they don’t need any icing, but if you want to gild the lily, frost them with vanilla buttercream for a two-flavor sensation.

Ingredients

  • 2 cups all-purpose or pastry flour
  • 1/2 cup cocoa
  • 2 teaspoons baking powder 
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon instant espresso powder
  • 1 teaspoon kosher salt
  • 1-1/2 cups sugar 
  • 2 extra-large eggs 
  • 1 cup Greek yogurt 
  • 3/4 cup extra virgin olive oil
  • 1/4 cup milk 
  • 1-1/2 teaspoons vanilla extract
  • 12 ounces chocolate chips

Directions

Step 1

Heat your oven to 350°F. Prep a 12-muffin pan with paper liners or lightly coat with some olive oil. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until mostly incorporated. Add about 10 ounces of chips and finish folding all the ingredients together. Use an ice cream scoop to fill the cupcake liners, then sprinkle the tops with the remaining chips.

Step 2

Bake for 25 to 30 minutes, depending on your oven—the cupcakes are done when the point of a knife inserted in the center of a few cupcakes comes out almost clean (there may be melted chocolate from the chips, but shouldn’t be wet batter). 

Yields 12 servings

French Onion Soup With Cheesy Croutons

Posted on by The Olive Oil Hunter

This simple adaptation of the classic French onion soup is a meal in itself—perfect for lunch or dinner. If you’ve got a free afternoon, making your own rich beef stock is a slow-food pleasure, but a store-bought brand will still deliver rich taste. Take the time to fully caramelize the onions at the start of this recipe—that’s where most of the active cooking time is needed and where the deep flavor develops. You’ll be well rewarded for the effort. This recipe is for a very large batch, enough for two or three meals, depending on how many people you’re serving. For the melted cheese topping, this twist on bread rounds is fun and easier to eat with a spoon! 

Ingredients

For the soup:

  • 5 tablespoons extra virgin olive oil
  • 5 pounds yellow onions, peeled and sliced into roughly ½” rounds
  • Coarse salt
  • Sugar
  • 1/2 cup cognac
  • 8 cups beef stock
  • 1 cup dry vermouth
  • Freshly ground black pepper to taste

For the croutons:

  • 10 baguette slices, about ½” thick, cut into cubes
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated gruyere cheese

Directions

Step 1

Caramelize the onions: Heat a large, heavy-bottomed skillet over medium-high heat. Note: Depending on the size of your skillet, you may need to work in batches or use two skillets at once. Add one tablespoon of the oil for every pound of onions you sauté at a time. As you place the onions in the pan, separate each slice into rounds. Toss the onions in the oil and then cover the pan to sweat the onions for about 10 minutes over low-medium heat, taking care not to burn them. Take off the cover, sprinkle the onions with large pinches of salt and sugar, and continue cooking until they become soft and browned, up to 50 minutes (the liquid in the pan will evaporate; add a tablespoon of water as needed to prevent burning). At the end of the cooking time, add the cognac to deglaze the pan and then transfer everything to a large stockpot.

Step 2

To finish the soup: Add the beef stock and vermouth to the stockpot and bring to a boil. Lower the heat to a simmer and continue cooking for another hour. Taste and add black pepper, if desired.

Step 3

For the croutons: Just before serving the soup, turn on your oven to broil. Spread out the bread cubes on a cookie sheet and toast under the broiler, watching closely, as it should take only a few seconds. Very carefully, take the sheet out of the oven and use tongs to push the toasted croutons together. Sprinkle on the grated cheese and put back under the broiler until the cheese melts, again for only a few seconds.

Step 4

To serve, ladle soup into bowls or wide mugs and, using tongs, top each with some cheesy croutons.

Yields 10-12 servings

Baked Potatoes & Béarnaise Sauce

Posted on by The Olive Oil Hunter

This rich and flavorful sauce is traditionally an accompaniment for steak, but it’s also a wonderful break from sour cream on a perfectly baked potato—so satisfying it can be the entire meal! Note: Most béarnaise sauce recipes call for making it in a double boiler to avoid curdling the yolks from direct heat—two inches of water are kept at a simmer in the bottom pan while you whisk the ingredients in the top one. However, if you use a low heat and whisk constantly, you can make the sauce in a small saucepan over direct heat.

Ingredients

For the potatoes:

  • 4 large russet potatoes
  • 1-2 tablespoons extra virgin olive oil, as needed
  • A few pinches of coarse salt and twists of freshly ground black pepper

For the béarnaise sauce:

  • 1/4 cup sherry vinegar
  • 1 shallot, peeled and minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh French tarragon leaves, chopped, or 1 teaspoon dried tarragon, crumbled
  • 6 tablespoons unsalted butter
  • 6 tablespoons extra virgin olive oil
  • 2 egg yolks
  • 1 tablespoon water

Directions

Step 1

To bake the potatoes, preheat your oven to 450°F. Line a rimmed baking sheet with a large piece of parchment paper. Scrub and pat dry the potatoes, then place them on the parchment. With the tip of a sharp paring knife, pierce the potatoes on all sides. Rub them all over with olive oil and sprinkle them with salt and pepper. Bake until the tip of the knife easily goes through them, about an hour.

Step 2

About 20 minutes before the potatoes are ready, make the sauce. Place the vinegar, shallots, tarragon, and black pepper in a small saucepan and bring to a boil. Lower the heat and cook until the vinegar is reduced by half. Take the pan off the heat and let the vinegar cool to room temperature, 10 to 15 minutes.

Step 3

Melt the butter and set aside. Whisk the yolks and water into the vinegar reduction and place over low heat. Continue whisking until the mixture thickens and nearly doubles in volume. Then slowly whisk in the butter, about 2 tablespoons at a time; repeat with the olive oil. Continue whisking vigorously until the sauce thickens but is still pourable. If necessary, the sauce can sit for 15 minutes or so; whisk gently before serving as needed.

Step 4

Plate the potatoes and make a large slash lengthwise in each. Top with dollops of the béarnaise sauce and serve the rest on the side.

Yields 4 servings