Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 19

Flatbreads Your Way

Posted on by The Olive Oil Hunter

What makes a flatbread different than a pizza? Traditional flatbread dough doesn’t require yeast, so the prep time is faster than that of the yeasted dough for pizza. My approach takes the best of both worlds by using freshly prepared pizza dough, available at most supermarkets, and shaping it into two thin rectangles—flatbreads are often just a 1/4-inch thick. After a 5-minute pre-bake, it’s up to you to customize the toppings to your liking.

Quick Tips:

Have your dough at room temperature for faster and more even crisping in the oven.

Be sure any raw meat, such as sausage or steak, is fully cooked separately—the time in the oven won’t be enough to cook it thoroughly.

For a simple sauce, use 1/3 cup of crushed San Marzano tomatoes mixed with 1/4 teaspoon dried oregano per flatbread.

Charcuterie board favorites as well as ingredients from your favorite salads, such as Salade Nicoise, Greek Salad, and Turkish Shepherd’s Salad, all taste great on baked flatbreads.

Ingredients

  • 1 pound store-bought pizza dough, white or whole wheat, at room temperature (multiply as needed for additional servings)
  • Extra virgin olive oil
  • Sea salt
  • Your choice of toppings…

Ingredients

  • Classic Margherita—crushed tomatoes, sea salt, basil, and mozzarella slices
  • New Caprese—pesto, burrata slices, cherry tomato halves, and balsamic vinegar; finish with basil after baking
  • White—ricotta, mozzarella, and fontina; finish with shavings of Parmigiano-Reggiano after baking
  • Tomato sauce, sautéed sausage chunks, steamed broccoli florets, and smoked mozzarella slices
  • Mushrooms, caramelized onions, and shredded fontina
  • Aioli, sliced steak, gorgonzola, and pine nuts; finish with balsamic vinegar after baking
  • Prosciutto, slices of goat cheese and figs, roasted squash or beet cubes, and hazelnuts
  • Skyr or sour cream, smoked fish, capers, and red onion rings; finish with fresh dill after baking
  • Tiny clams (canned), garlic, freshly grated Parmigiano-Reggiano, and crushed red pepper flakes
  • Salami or pepperoni slices, cherry tomato halves, quartered artichoke hearts, and dried oregano

Directions

Step 1

Note: The dough can be fully baked for 10-15 minutes, if you want to top it with ingredients that don’t need cooking, or pre-baked, as described below, to get it crusty before you layer on fixings such as cheese to be melted. After baking, sprinkle on delicate ingredients that would quickly burn to a crisp in a 450°F or higher oven, such as arugula, cheese shavings, or a drizzle of balsamic vinegar along with more olive oil.

Step 2

Heat your oven (not the broiler) to its highest setting, usually between 450°F and 500°F. Prepare a rimmed sheet pan by coating it with 1-2 tablespoons of olive oil.

Step 3

Cut your dough in half and shape into rectangles with your fingers or a rolling pin. Use your knuckles to make a dimple pattern across the dough and gently brush the surface with more oil; sprinkle lightly with the salt. 

Step 4

Bake for about 5-8 minutes or until firm and light brown. Remove from the oven and top as desired. If using one of the above combinations, add everything except any finishing ingredient, in the order given. 

Step 5

Return to the oven for 5-10 minutes or until the cheese has fully melted. Top with any finishes and another drizzle of olive oil, and serve.

Yields 2 servings

Foolproof Scrambled Eggs

Posted on by The Olive Oil Hunter

A properly preheated frying pan makes fast work of scrambled eggs that stay tender. Black Urfa chili adds just the right amount of zest to the finished dish while the oregano adds brightness.

Ingredients

  • 8 large or extra-large eggs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Black Urfa Chili and dried oregano

Directions

Whisk the eggs in a bowl. Heat a frying pan over medium-high heat. When the pan is hot, add the olive oil and then the beaten eggs. Let the edges firm for a few seconds, then lower the heat and use a spatula to scramble the eggs, drawing the outer edges in and keeping them moving to prevent browning. Take off the heat just before fully set and let sit for two minutes to finish cooking. Season to taste with the black Urfa chili and oregano, then drizzle with olive oil. 

Yields 4 servings

Chicken Saag

Posted on by The Olive Oil Hunter

This Indian classic is brimming with vegetables and wonderful spices.

Ingredients

  • 6 cups fresh spinach, tightly packed, washed, and drained, or 2 cups frozen spinach, defrosted
  • 1 tablespoon butter 
  • 2 tablespoons extra virgin olive oil 
  • 1 teaspoon cumin seeds
  • 1 large white onion, chopped
  • 2 green chilis, stemmed and finely sliced
  • 1 tablespoon ginger garlic paste*
  • 1/2 teaspoon Garam Masala 
  • 1/2 teaspoon cayenne powder  
  • 1/2 salt or to taste
  • 1 cup fresh chopped tomatoes or diced canned tomatoes  
  • 2 pounds boneless, skinless chicken breast or thighs, cut into 3/4-inch cubes
  • 1/2 teaspoon freshly grated nutmeg 
  • 1/2 teaspoon dry fenugreek leaf (crushed to powder)
  • 1/4 cup heavy cream, optional

Directions

Step 1

If using fresh spinach, blanch it for 1 minute in a large pot of boiling water, and then use a large strainer to transfer it to a large bowl of ice water to stop the cooking and set the color. Squeeze out the excess water, place the spinach in a blender, and purée it; set aside. If using frozen spinach, once it has thawed, squeeze it gently to remove any excess liquid.

Step 2

Heat a large skillet and, when it’s hot, add the butter and olive oil. Add cumin seeds, onion, and chilis and cook for 5 minutes or until the onions are light brown. Add ginger garlic paste, garam masala, cayenne, salt, and tomatoes and cook for another 5 minutes. Add the chicken and cook until firm and cooked through, 5 to 8 minutes, flipping the pieces halfway through. Add the nutmeg and fenugreek and stir for 2 minutes, then add the puréed spinach and a cup of water, and cook for another 5 minutes. For a creamier sauce, add the heavy cream and cook 3 to 5 more minutes. Serve with naan or over basmati rice.

*To make your own ginger garlic paste, in a small food grinder process 2 ounces peeled garlic cloves, 1 ounce peeled fresh ginger, and 1 teaspoon olive oil to a paste consistency, adding water by the teaspoon if necessary.

Yields 4 to 6 servings

Chicken Sausage, Mushrooms, & Peppers

Posted on by The Olive Oil Hunter

Spicy or mild, chicken (or duck) sausages are a delicious change from the traditional pork. This dish also makes a great sandwich filling for a crusty baguette or roll.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 16 ounces chicken sausages
  • 1 large red bell pepper, seeded and cut into small squares
  • 10 ounces button mushrooms, cleaned and halved if large
  • 1/4 cup Apple Balsamic Vinegar
  • 1/4 cup water

Directions

Heat a large skillet or frying pan. When hot, add the olive oil and sauté the sausages, browning them well on all sides. Add the peppers and mushrooms, and sauté over medium heat until tender. Deglaze (see Quick Kitchen Nugget in this week’s newsletter) the pan with the vinegar, and then add the water, cover, and steam-cook for about 5 minutes more, depending on the size of the sausages (the internal temperature of the sausages should read 165°F with an instant-read thermometer).

Yields 4 servings