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Gourmet Grilled Cheese

Posted on by The Olive Oil Hunter

Forget the white bread and American cheese. My version calls for three or four types of cheese—feel free to choose your own favorites—and slices of a crusty loaf enhanced with olive oil for another layer of flavor. I like to cut each sandwich into four lengths and artfully stack them on a plate for an elegant presentation. The following ingredients are for two sandwiches; multiply quantities as desired.

Ingredients

  • 4 slices of crusty artisanal bread
  • 8 ounces assorted cheeses, such as mozzarella, gruyere, Manchego, and cheddar, thinly sliced
  • Extra virgin olive oil

Directions

Step 1

Heat a griddle, preferably cast iron, over medium-high heat while you assemble the sandwiches. Place the bread on a cutting board or platter and drizzle it with olive oil. Stack equal amounts of cheese on two of the slices, then top with the remaining bread. Drizzle both outer surfaces with olive oil. 

Step 2

When the griddle is ready, drizzle it with olive oil and add the sandwiches. Let them cook for 5 minutes over medium heat, pressing them down occasionally with a metal spatula. Flip the sandwiches and continue cooking until the cheese is fully melted.

Step 3

Transfer the sandwiches back to your cutting board and cut them into fourths before serving.

Yields 2 generous servings

Butterflied Leg of Lamb

Posted on by The Olive Oil Hunter

A roasted butterflied leg of lamb makes a beautiful presentation and is a breeze to carve either at the table or in the kitchen. The olive oil and lemon marinade adds great flavor—if possible, marinate the lamb the day before you plan to cook it.

Ingredients

  • 1 sprig fresh rosemary or 1 teaspoon dried leaves
  • 6 garlic cloves
  • 2 teaspoons coarse sea salt
  • 6 tablespoons extra virgin olive oil, divided use
  • Juice of 1 lemon
  • 1 teaspoon freshly ground black pepper
  • 1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat

Directions

Step 1

Strip the leaves from the rosemary, place them on a cutting board along with the garlic and salt, and mince them together. Transfer to a small bowl and add 4 tablespoons olive oil, the lemon juice, and the black pepper. Place the lamb, boned side up, on a platter large enough to hold it and brush the marinade all over both sides of the meat; cover and refrigerate for three hours or overnight. 

Step 2

When ready to cook, preheat your oven to 425°F. Place the lamb in a roasting pan and drizzle on the remaining 2 tablespoons of olive oil. Roast in the center of the oven until an instant-read thermometer reaches 135°F for medium, about 30 to 35 minutes, or 145°F for medium-well, about 35 to 40 minutes. Let the lamb rest for 10 minutes before slicing (its internal temperature will rise another 5 degrees).

Yields 8 servings

Taiwanese Chicken

Posted on by The Olive Oil Hunter

Looking for a midweek dinner recipe that’s high in flavor and short on time? This filling stir-fry is the answer. If leeks aren’t available, substitute a large yellow onion. Serve as is or over rice.

Ingredients

  • 2 tablespoons extra virgin olive oil, more as needed 
  • 2 tablespoons untoasted sesame oil
  • 4 boneless, skinless chicken thighs, sliced into thin strips
  • 1-inch piece ginger, peeled and sliced into thin coins 
  • 12 garlic cloves, peeled
  • 4 scallions, trimmed and cut on the diagonal into 1-inch pieces
  • 2 large leeks, trimmed, triple-rinsed, and sliced into coins
  • 1 red bell pepper, stemmed, seeded, and cut into slivers
  • 8 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 teaspoon red pepper flakes
  • 1/2 cup Chinese rice wine
  • 2 tablespoons soy sauce

Directions

Step 1

Heat a large wok or frying pan over high heat. When hot, add the olive and sesame oils and the chicken. Use tongs to turn the chicken pieces until they’ve browned on all sides and are just about cooked through. Use a slotted spoon to transfer the chicken to a large bowl.

Yields 4 servings

Pan con Chocolate Supremo

Posted on by The Olive Oil Hunter

Bread with chocolate is a sweet and simple dish often offered as a dessert tapa. Traditional recipes call for melting squares of chocolate atop slices of toast in an oven still hot from toasting the bread. My version melts the chocolate with olive oil separately for a silkier texture. I’ve also ramped up the flavors by adding oranges—chocolate, orange, and olive oil make a terrific trio. I love the elegance of orange supremes, but you can also opt for thin horizontal slices of a peeled orange with as much pith removed as possible.

Ingredients

  • 2 ounces bittersweet (60% cacao) chocolate, roughly chopped
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • Four 1/2-inch slices of crusty bread, toasted
  • 1 orange, peeled and cut into supremes (see Note) or thin slices
  • Coarse sea salt or Maldon sea salt flakes

Directions

Step 1

Melt the chocolate and the tablespoon of olive oil in the microwave in 30-second increments at power 4 until just about melted. Stir until smooth. Spread equal amounts on the toasts and top with orange slices, a drizzle of olive oil, and a sprinkling of salt.

Note: To make orange supremes, peel the orange and cut off about 1/4 inch from the top and bottom—this makes it easier to see the membranes separating each orange section. Then use a paring knife to cut both sides of each section away from the membranes; place the supremes in a bowl until ready to use.

Serves 4