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Individual Lemon-Olive Oil Soufflés

Posted on by The Olive Oil Hunter

Making a curd and then folding it into stiff egg whites makes the prep for these luscious soufflés easy. You can even make the curd a day in advance and store it along with the egg whites (in a separate container) in the fridge—just take out the whites 30 minutes before you’re ready to cook because they whip better at room temperature. (The addition of a small amount of cream of tartar helps them stay firm.) Using individual ramekins makes it’s easier to judge when they’re ready compared to a large soufflé that can puff yet still be soupy in the middle. Firm on the top, the centers will still be creamy. 

Ingredients

  • 4 large eggs
  • 3 large or 5 small lemons 
  • 1 cup sugar, divided use
  • 1/4 cup all-purpose flour 
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon cream of tartar
  • 1 to 2 tablespoons softened unsalted butter
  • Optional: confectioners’ sugar, freshly whipped cream

Directions

Step 1

Separate the eggs while still cold; set aside to come to room temperature, about 30 minutes. 

Step 2

Rinse the lemons and dry them thoroughly, then zest them with a microplane grater. You should have a generous tablespoon of zest. Juice the lemons; you should have a generous cup of juice. Some pulp is fine to leave in but remove any seeds.

Step 3

Whisk the egg yolks in a heavy-bottomed saucepan, then whisk in 1/2 cup sugar; add the lemon juice and zest, flour, vanilla, and salt.

Step 4

Place the saucepan over medium heat and bring the mixture to a very low boil, whisking constantly. Cook for 2 minutes to activate the flour, lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 5

Off the heat, slowly whisk in the olive oil and continue whisking until completely blended. Allow the curd to come to room temperature before proceeding. (Pour it into a glass bowl, cover, and refrigerate if making in advance). 

Step 6

When the lemon mixture has cooled, preheat your oven to 375°F with a rack in the center position. Prepare four 8-ounce ramekins by brushing the inside surfaces with the butter and then dusting each with a scant tablespoon of sugar. Invert each ramekin and tap on the bottom to remove any excess sugar; set them aside. 

Step 7

Whip the egg whites on low speed for 1 minute to break them up, then add the remaining 4 tablespoons sugar and the cream of tartar. Increase the speed to high and whip until firm peaks form, about 5 minutes. 

Step 8

Using a spatula, fold 1/4 of the egg whites into the lemon curd to loosen it, then fold in the rest of the whites in a gentle motion to avoid deflating them. When only a few streaks of curd remain, spoon equal amounts into the ramekins; the mixture should almost reach the rim. Smooth the tops with a small offset spatula.

Step 9

Place the ramekins on a rimmed sheet pan and place the pan in the oven. Bake until the soufflés rise an inch or so above the rims of the ramekins and the tops feel firm to the touch, about 15 to 20 minutes, depending on your oven. Serve within 5 minutes with a drizzle of olive oil, a dusting of confectioners’ sugar, and a dollop of whipped cream, if desired.

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

Basque Cheesecake

Posted on by The Olive Oil Hunter

Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks hot and somewhat faster. The parchment paper used to line the springform pan creates the cheesecake’s signature look when peeled away.

Ingredients

  • 2 pounds best-quality cream cheese
  • 6 large eggs
  • 2 cups heavy cream
  • 1 1/3 cups sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon fine sea salt
  • 1/3 cup cornstarch
  • 1/3 cup extra virgin olive oil

Directions

Step 1

Bring the cream cheese, eggs, and heavy cream to room temperature—take the cheese out of the fridge at least two hours before starting; the eggs and cream, about an hour.

Step 2

Preheat the oven to 400°F. Line a 9×3 springform pan with a large piece of parchment, pleating it as needed to flatten it against the sides—don’t worry about making the pleats uniform.

Step 3

In a very large bowl or the bowl of a stand mixer with the flat beater, beat the cream cheese, sugar, vanilla, and salt at medium-high speed until smooth and creamy, about 5 minutes; stop every minute or so to scrape down the sides of the bowl. Lower the speed and add the eggs, one at a time, followed by the cornstarch, heavy cream, and olive oil. Make sure to scrape up the bottom of the work bowl with a flexible spatula to incorporate any lumps.

Step 4

Pour the batter into the pan and bake for about an hour, until the top turns dark brown (the center will still jiggle a bit). Place on a wire rack to cool completely before transferring to the fridge to chill from 4 hours to overnight.

Step 5

When ready to serve, release the sides of the pan and gently peel the parchment away from the sides. You can serve it right on the parchment or use a cake lifter to transfer it to a platter.

Serves 10

Pistachio Cake with White Chocolate Cream

Posted on by The Olive Oil Hunter

Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly.

Ingredients

For the cake:

  • 4 large eggs 
  • 1 cup cake flour 
  • 1/2 cup ground unsalted pistachios (see Healthy Ingredient Spotlight and Quick Kitchen Nugget in weekly newsletter)
  • 1/2 teaspoon baking powder 
  • 1 cup sugar, divided use 
  • 1/2 cup extra virgin olive oil 
  • 1 teaspoon vanilla
  • 1/3 cup room-temperature water 
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cream of tartar 

For the filling and garnish:

  • 4-1/2 ounces white chocolate
  • 1-1/2 cups heavy cream, divided use
  • 2 tablespoons confectioners’ sugar
  • 2 pints raspberries
  • 1/4 cup unsalted pistachios, coarsely chopped
  • Optional: edible dried rose petals 

Directions

Step 1

Make the cake: Separate the yolks from the whites when the eggs are cold and allow them to come to room temperature. 

Step 2

Place one of your oven racks in the center of the oven; preheat to 325°F. Line a 17-by-13-inch rimmed sheet pan with parchment paper (do not grease it). 

Step 3

In a small bowl, whisk together the flour, ground pistachios, and baking powder; set aside. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and a 1/2 cup of the sugar at medium speed until pale, about 2 minutes. Mix in the olive oil, vanilla, and water. On low speed, fold in the flour mixture. If you have only one stand mixer bowl, transfer the batter to another bowl and wash the stand mixer bowl and whisk thoroughly—any fat will prevent the egg whites from whipping.

Step 4

In a separate large bowl or the cleaned bowl of the stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy, about 30 seconds. Add the salt, cream of tartar, and remaining 1/2 cup sugar. Slowly increase the speed to high and beat until you achieve a glossy meringue that holds firm peaks, 5 to 8 minutes depending on your mixer.

Step 5

Add a 1/4 of the meringue to the batter and mix thoroughly to incorporate (this will lighten it). Add the remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of undermixing to keep the batter billowy).

Step 6

Transfer the batter to the sheet pan and smooth out with a large offset spatula; be sure to get into the corners of the pan. Bake for 10 minutes, then rotate the sheet pan in the oven for more even baking. Continue baking until the top is golden brown and springs back when gently pressed, 10 to 15 minutes more. 

Step 7

Remove the sheet pan from the oven and slide the cake and parchment paper onto a wire rack to cool. After 10 minutes, invert the cake onto another rack and gently peel off the parchment paper. Let the cake cool completely. 

Step 8

Make the filling: Melt the white chocolate and a 1/3 cup heavy cream in the microwave in 1-minute increments at power 4 until just about melted. Use a small spatula to stir until completely smooth; let cool to room temperature.

Step 9

Place the rest of the cream in a large bowl or the clean bowl of the stand mixer fitted with the whisk attachment. Whisk until thick, then with the mixer running on low speed, add the cooled melted white chocolate. Increase the speed and whip until peaks form. Chill in the fridge for 15 minutes for easier spreading.

Step 10

While the cream is chilling, trim the edges of the cake. Sprinkle on the confectioners’ sugar and use your hands or a pastry brush to spread it out. Cut the cake into 3 sections, each about 12 inches long and just over 5 inches wide. Rinse the raspberries and pat them dry. Reserve 20 berries and lightly mash the rest in a bowl. 

Step 11

To assemble the cake, place one layer on a rectangular serving plate and spread on 1/3 of the filling, then press in half the mashed berries. Repeat with another layer of cake, another 1/3 of the cream, and the rest of the mashed berries. Top with the final cake layer and spread the rest of the cream on top. Garnish with the whole berries, chopped pistachios, and, if desired, rose petals.

Yields 8 servings