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Savory Puff Pastry Wheels

Posted on by The Olive Oil Hunter

These look so elegant yet are a snap to make with packaged puff pastry (I love the Dufour brand because it uses real butter). Flaky and delicious on their own, they’re sublime when topped with a slice of Brie and some fig jam. 

Ingredients

  • 1 package frozen puff pastry dough, defrosted overnight in the fridge
  • 1 tablespoon Herbes de Provence
  • 1 tablespoon Ground Sun-Dried Tomatoes
  • 1 tablespoon Caramelized Onion Powder
  • 1 small egg, beaten

Directions

Step 1

Preheat your oven to 400°F. On a floured surface with a floured rolling pin, gently roll out any folds in the dough. Sprinkle the entire surface with the tomato powder, herbs, and onion powder (use your fingers as needed to spread them out evenly).

Step 2

Slice the dough in half lengthwise, then roll up each half lengthwise, jelly roll style. Next, cut each roll into rounds about 1-inch wide. Place the rounds flat on two cookie sheets and brush the tops and sides with the beaten egg. Bake until nicely puffed and browned, about 25 minutes, but start checking sooner in case your oven runs hot.

Yields about 32 pinwheels

Grilled Prawns and Spicy Papaya Cocktail Sauce

Posted on by The Olive Oil Hunter

Australia’s temperate climates host warm-water prawns (similar to shrimp) and tropical fruits such as papaya. This recipe brings them together and will inspire you to ditch the familiar ketchup-and-horseradish sauce often served in the US. Also good with lobster (called “bugs” in Oz) or scallops.

Ingredients

For the cocktail sauce:

  • 2 tablespoons extra virgin olive oil, plus more if needed
  • 1/4 cup diced shallot or red onion
  • 1/2 jalapeño or serrano pepper, seeded, coarsely chopped
  • 1/2 ripe papaya, peeled, seeded, and coarsely chopped
  • Juice of 1 lime
  • 1 tablespoon sweet chili sauce, or more to taste
  • 2 teaspoons Asian fish sauce, coconut aminos, or soy sauce
  • 2 tablespoons unsweetened coconut milk
  • Coarse salt (kosher or sea)
  • 2 tablespoons fresh cilantro leaves

For the prawns:

  • 1 1/2 pounds jumbo prawns or shrimp, peeled and deveined
  • Coarse salt (kosher or sea)
  • 1 teaspoon smoked paprika or regular paprika (sweet or hot)
  • 2 tablespoons extra virgin olive oil
  • 2 limes, each sliced lengthwise into 6 wedges

Directions

Step 1

Make the cocktail sauce: Heat a saucepan over medium-low heat. Add the 2 tablespoons of olive oil, the shallots, and the jalapeño and sauté until softened, 3 to 5 minutes. Let cool. Tip into a blender jar or the bowl of a food processor. Add the papaya, lime juice, chili sauce, fish sauce, and coconut milk. Process until smooth. Taste, adding a bit of salt if needed. If too thick, add another tablespoon of olive oil and blend again. Add the cilantro leaves and process until coarsely chopped. Set the cocktail sauce aside or cover and refrigerate until ready to serve.

Step 2

Line a rimmed sheet pan with foil or parchment paper for easier clean-up. Place a wire rack on top. Arrange the prawns in a single layer on the wire rack. Lightly salt the prawns from a height of 6 to 8 inches. Let the prawns rest for 30 minutes, but no longer. Pat dry with paper towels. (Do not rinse.) Dust the prawns with paprika and brush with 2 tablespoons of olive oil.

Step 3

Heat a charcoal or gas grill to medium-high. (Alternatively, heat a large grill pan on the stovetop or pan-fry the shrimp.) Grill for 2 to 3 minutes per side, or until the prawns are opaque. Do not overcook. Serve with the lime wedges and the cocktail sauce.

Serves 4 as a main course or 6 as an appetizer

Curried Cauliflower

Posted on by The Olive Oil Hunter

This is one of the easiest side dishes in my repertoire. Because curry powder is a blend of nearly a dozen spices or more (some of which are fairly exotic), feel free to use your favorite pre-packaged curry powder.

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon curry powder
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 large head cauliflower, trimmed, cored, and cut into bite-size florets
  • 1/4 cup chopped fresh cilantro or flat-leaf parsley leaves

Directions

Step 1

Heat the oven to 400°F. Line a rimmed sheet pan with foil or parchment paper for easier clean-up.

Step 2

In a large mixing bowl, combine the lemon juice, curry powder, salt, and pepper. Whisk in the olive oil. Add the cauliflower florets to the bowl and gently toss with your hands to evenly coat each floret with the spices and oil. (We recommend wearing food-safe disposable gloves to avoid staining your hands.) Tip onto the prepared sheet pan and spread out in a single layer.

Step 3

Roast the cauliflower for 20 to 25 minutes, or until tender-crisp and browned in spots, turning halfway through the cooking time. Transfer to a platter or bowl and top with the cilantro. Serve warm or at room temperature.

Serves 4 to 6

Summer on a Skewer

Posted on by The Olive Oil Hunter

Want an elegant lunch, first course, or light supper that doesn’t require any complex prep or cooking? Here are twists on two summer salad favorites: feta with watermelon and cantaloupe with prosciutto. When served on skewers, they become the perfect finger food. Make one variety or both, or mix and match the ingredients for a colorful presentation. The sweetness of the melons and the slight saltiness of the cheeses are elevated by a drizzle of olive oil and a splash of balsamic—no need to whisk up a vinaigrette. 

Ingredients

For the feta skewers:

  • 8-ounce block feta, preferably from Greece
  • 1/2 ripe watermelon 
  • Mint leaves
  • 6 long bamboo skewers 

For the mozzarella skewers:

  • 1 large cantaloupe or honeydew
  • 12 mini mozzarella balls 
  • 6 slices of prosciutto, halved and rolled up, or 12 thin slices of your favorite salami
  • Basil leaves
  • 6 long bamboo skewers 

For serving:

Directions

For the feta skewers, cut the feta and the watermelon into similarly sized cubes, 18 of the watermelon and 12 of the feta. Assemble ingredients on each skewer in this order: watermelon, mint, feta; repeat the pattern and then cap each skewer with an extra piece of watermelon.

For the mozzarella skewers, use a melon baller to make 18 melon balls close in size to the mozzarella. Assemble ingredients on each skewer in this order: melon, basil, prosciutto; repeat the pattern and then cap each skewer with an extra piece of melon.

Arrange the skewers on a platter and drizzle liberally with olive oil, splashes of balsamic, and a few twists from your black peppercorn grinder.

Yields 6 servings