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Watermelon & Feta Skewers

Posted on by The Olive Oil Hunter

These skewers are a refreshing appetizer for summer gatherings and a great finger food—no forks required. It can be prepped a few hours in advance, but wait until you’re ready to serve before drizzling with the oil and vinegar.

Ingredients

  • One 5-pound or larger watermelon
  • 16-ounce block of feta cheese, preferably from Greece
  • Twelve 8-inch wooden skewers
  • Extra virgin olive oil, for drizzling
  • Balsamic vinegar of Modena, for drizzling
  • Freshly ground black pepper to taste

Directions

Cut the watermelon and the feta into 1-inch cubes. Thread 2 cubes of each in an alternating pattern onto wooden skewers. Arrange on a platter, drizzle with olive oil and vinegar, and sprinkle with black pepper.

Yields 12 skewers

Churrascas

Posted on by The Olive Oil Hunter

Churrascas are a great last-minute homemade bread because the dough needs just a short amount of rest after kneading. While this recipe calls for making them on the stovetop, you can also make them on your grill, cooking as many as will fit all at once. Do enjoy them right away, while they’re still soft and pillowy. Note: Don’t confuse churrasca the bread with churrasco the grilled meat that’s often stuffed into a sandwich—you will find a great recipe for that in the current Chilean Pressing Report.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons coarse sea salt 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup olive oil 
  • 3/4 cup warm tap water, to start

Directions

Step 1

In the bowl of a stand mixer or a large bowl, whisk together the dry ingredients. Combine the oil and 3/4 cup water in a measuring cup, whisk, and add to the bowl; stir to make a dough ball. If the dough is raggy, add additional water, 1 tablespoon at a time. Knead with the dough hook attachment for 5 minutes or by hand for 10 minutes until smooth.

Step 2

Turn out the dough and cut into 6 portions. Roll each one into a ball, then roll them out, one at a time, with a rolling pin, doing quarter-turns until about 5 inches in diameter and about 1/4-inch thick. Rest the dough for 30 minutes.

Step 3

Heat a griddle, preferably cast iron, over medium heat. When the pan is hot, add two churrascas and cook for about 5 minutes, turn with tongs, and cook for another 4 to 5 minutes. Repeat twice more with the rest of the rounds.

Yields 6 churrascas

Glorious Greens Salad

Posted on by The Olive Oil Hunter

The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.

Ingredients

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar from Modena
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper to taste

For the salad:

  • 1 head green leaf lettuce
  • 1 head red leaf lettuce
  • 1 small head romaine
  • 1 large Belgian endive
  • 1 bunch watercress or arugula
  • 1 small head radicchio
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper to taste

Directions

Step 1

In a medium mixing bowl, whisk together the two vinegars, mustard, honey, the 1/2 teaspoon salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt; set aside.

Step 2

Trim the various lettuces and greens and discard any tough or marred outer leaves. Carefully wash and dry the remaining leaves (see Quick Kitchen Nugget in newsletter). 

Step 3

Leave small lettuce leaves whole, but cut the romaine, endive, radicchio, and any large leaves into wide ribbons. Toss all together in a large bowl. To assemble each dish, mound a handful on each of 6 large plates, drizzle with vinaigrette, then top each with a second handful and more vinaigrette. Sprinkle with equal amounts of the grated cheese and some fresh pepper. 

Yields 6 servings

Triple Berry Ice Cream

Posted on by The Olive Oil Hunter

Luscious and refreshing with chunks of frosty berries, this fruit- and EVOO-infused dessert is an ice cream lover’s dream. Ice cream isn’t complicated to make with a machine to churn it for you. If you have a KitchenAid stand mixer, buying its ice cream attachment is a cost-effective option; the bowl, as with other brands that don’t have a built-it compressor, needs 24 hours in the freezer before use.

Ingredients

  • 2 cups heavy cream
  • 1 cup half-and-half
  • 3/4 cup sugar, divided use
  • 1/4 teaspoon coarse salt
  • 2 teaspoons vanilla extract
  • 2 cups mixed blueberries, raspberries, and strawberries, plus more for garnish if desired 
  • 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the ice cream base. Heat the heavy cream and half-and-half in a saucepan over medium heat until it reaches a simmer and forms a skin on the surface. Off the heat, whisk in 1/2 cup sugar, the salt, and the vanilla, whisking until the sugar is fully incorporated. Let the base come to room temperature, then refrigerate until cold (it can be made up to 3 days in advance).

Step 2

Just before you’re ready to make the ice cream, hull the strawberries and cut them into 1/2-inch dice. Add them to a bowl with the rest of the berries and the remaining 1/4 cup sugar. Toss well, then use a potato masher or pestle to mash the fruit just a bit. Fold in the olive oil and set aside. 

Step 3

Give the ice cream base a quick whisk, pour into your ice cream maker, and turn on the machine. Once the ice cream holds its shape, add in the berries with all their juices and finish churning. You can enjoy the ice cream as a soft serve after churning or, for a firmer consistency, transfer to a freezer-safe container and place in the freezer for 2 hours or more. Before serving, garnish portions with more berries if desired.

Yields 8 or more servings