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Squash with Chili, Yogurt, and Cilantro Sauce

Posted on by The Olive Oil Hunter

Butternut squash is one of the delights of colder weather. This recipe, with its tangy, herbaceous flavors and beautiful colors, will become a “keeper.” And maybe a holiday tradition.

Ingredients

  • 1 large butternut squash (about 3 pounds)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons extra virgin olive oil
  • 2 ounces cilantro leaves and stems, plus extra leaves for garnish
  • 1 small clove garlic, peeled and crushed
  • 2 1/2 tablespoons pumpkin seeds (pepitas)
  • 1 cup Greek-style yogurt
  • 1 1/2 teaspoons sriracha, or your favorite hot sauce
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Heat the oven to 425ºF.

Step 2

Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4-inch wide and about 2 3/4-inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated.

Step 3

Place the squash, skin side down if possible, on 2 rimmed baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don’t stay skin side down, don’t worry.) Remove from the oven and set aside to cool.

Step 4

To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons of oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a ne paste, and set aside. (If you don’t have a small food processor, a mortar and pestle will work, or consider doubling the amounts to make in a large food processor and save any extra sauce for other uses.)

Step 5

Reduce the oven temperature to 350ºF. Spread the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.

Step 6

When you are ready to serve, swirl together the yogurt and sriracha sauce. (Yogurt’s thickness varies, so adjust the consistency to your liking with a splash of olive oil or water.) Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve.

Serves 4 — Recipe from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Ottam Ottolenghi (Ten Speed Press 2014)

Favorite Carrot Cake

Posted on by The Olive Oil Hunter

Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer cakes—or don’t have the correct pans—bake the cake in a 9 x 13 pan or muffin tins. (Adjust baking times as needed.)

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 pounds (about 4 cups) peeled and grated carrots
  • 1 cup raw pecan or walnut halves
  • 3/4 cup extra virgin olive oil
  • 1 1/4 cups maple syrup or honey
  • 1 cup milk of choice
  • 4 large eggs, preferably at room temperature
  • 2 teaspoons pure vanilla extract
  • Cream cheese frosting (see below)

Directions

Step 1

Preheat the oven to 350°F and grease two 9-inch round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.

Step 2

Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.

Step 3

In a large mixing bowl, combine both flours, the cinnamon, ginger, baking powder, salt, and baking soda. Stir until blended. Add the grated carrots and chopped pecans and stir to combine.

Step 4

In a medium mixing bowl, combine the olive oil, maple syrup, milk, eggs, and vanilla extract. Whisk until fully blended. Pour the wet ingredients into the dry ingredients. Mix with a big spoon until just combined (a few lumps are okay). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.

Step 5

Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.

Step 6

When you’re ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.

Step 7

When you’re ready to serve, use a sharp chef’s knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day and for up to 4 days in the refrigerator.

Cream cheese frosting: Combine 1 pound of cream cheese, 4 tablespoons of butter (both softened), and 2 teaspoons of pure vanilla in a large bowl. Beat with a stand mixer or electric hand mixer. Gradually add 2 1/2 cups of powdered sugar. Beat until smooth.

Serves 12 — Recipe adapted from cookieandkate.com

Tuna and White Bean Salad

Posted on by The Olive Oil Hunter

This Mediterranean dish combines two great brain foods, olive oil and omega-3-rich tuna, and gets a protein and fiber boost from the beans.

Ingredients

  • 3 cups cooked white beans, such as cannellini or Great Northern beans, drained and rinsed if canned 
  • 1 cup diced celery hearts plus a few celery leaves for garnish 
  • 1 red bell pepper, stemmed, seeded, and diced 
  • 1 small red onion, finely sliced crosswise 
  • 1 clove garlic, finely minced
  • 15 to 20 pitted brine-cured kalamata olives, halved
  • 2 tablespoons minced flat-leaf parsley
  • 4 to 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or red wine vinegar, or more to taste
  • Sea salt and coarsely ground black pepper 
  • Head of romaine lettuce
  • 12 ounces tuna, either fresh and seared or the highest-quality canned, flaked

Directions

Step 1

In a mixing bowl, combine the beans, celery hearts, bell pepper, onion, garlic, olives, and parsley.

Step 2

Add the olive oil, lemon juice or vinegar, and salt and pepper to taste. Mix gently with a rubber spatula. Taste and adjust the seasonings, adding more olive oil, lemon juice or vinegar, salt, and pepper as needed. 

Step 3

Rinse the romaine lettuce leaves, slice them into ribbons, and arrange in four salad bowls.

Step 4

Top with equal amounts of the salad mixture and the flaked tuna. Garnish with celery leaves and serve. 

Yields 4 servings.

Calabrian Pumpkin Soup

Posted on by The Olive Oil Hunter

Simple but sublime is the pumpkin soup my Merry Band of Tasters and I were served when visiting the Librandi family, one of Calabria’s outstanding olive oil producers. “Mama” Librandi shared the recipe with me.

Ingredients

  • 1 3-pound pumpkin or butternut squash, peeled, with seeds and membranes removed 
  • 2 medium Yukon Gold potatoes, peeled
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons water 
  • Sea salt
  • Croutons for garnish (see the “Healthy Ingredient Spotlight” below) 

Directions

Step 1

Using a sturdy knife, cut the pumpkin or butternut squash into roughly 1.5” cubes. Do the same with the potatoes.

Step 2

In a medium saucepan, combine the pumpkin, potatoes, the 3 tablespoons of olive oil, and the water. Cover and cook over medium-low heat, stirring occasionally, until tender—50 to 60 minutes.

Step 3

Transfer to a blender jar and purée until smooth (don’t fill the blender more than half full—work in batches if necessary). Salt to taste.

Step 4

Divide the soup between warmed soup bowls. Drizzle generously with additional olive oil, and garnish with croutons. 

Yields 6 appetizer or 4 main course servings