Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 54

Cauliflower Steaks with Spiced Corn

Posted on by The Olive Oil Hunter

Put these on the menu for “Meatless Monday.” Use the remainder of the cauliflower for another meal.

Ingredients

  • 2 large heads of cauliflower, stems lightly trimmed
  • 2 ears of sweet corn, husked
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 fresh red chile, seeded and minced
  • 4 scallions, white and green parts sliced
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper

Directions

Step 1

Preheat the oven to 375°F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

Step 2

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.

Step 3

In a medium skillet, heat 2 tablespoons of the olive oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

Step 4

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Step 5

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, or until tender and richly browned. Drizzle with additional olive oil before
serving.

Serves 6 — Recipe from Food and Wine, November 2010

Lemon-Infused Spaghetti with Olive Oil and Parmigiano-Reggiano

Posted on by The Olive Oil Hunter

Waste not, want not! Bright and flavorful, this spaghetti, which utilizes lemon peels, can be served on its own or as an accompaniment to seafood. Try it with grilled shrimp or salmon kebabs.

Ingredients

  • 3 whole medium lemons, scrubbed
  • 1 pound thin spaghetti
  • Kosher salt
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper

Directions

Step 1

Use a vegetable peeler or paring knife to remove the peels from the
lemons and reserve (save the fruit for another use). In a large, high-sided skillet, combine the peels and 2 cups of water. Bring to a low simmer, then turn off the heat and let soak for 12 hours.

Step 2

Bring a large pot of salted boiling water to a boil. Add the thin spaghetti and cook, stirring occasionally, until the pasta is flexible but still somewhat crunchy at the center, 4-5 minutes. Drain the pasta, rinse under cold running water, and set aside.

Step 3

Remove the lemon peels from the skillet and transfer the infused water to a large, high-sided skillet;
bring to a boil over high heat. Add the spaghetti and allow to finish cooking to al dente, tossing constantly with tongs, 5-6 minutes. (The lemon water should be mostly or fully absorbed.)

Step 4

Transfer the spaghetti to a large bowl, toss with the cheese, olive oil, and pepper, and serve immediately.

Serves 4 — Recipe adapted from Saveur, April 20, 2018

Paella

Posted on by The Olive Oil Hunter

Food historians say that paella (literally,“pan”) first appeared near the coastal city of Valencia in the 18th century. It’s a festive meal, one I enjoyed preparing recently at a private cooking class in Madrid taught by chef Arantxa Lamas, a Le Cordon Bleu graduate. Though traditionally grilled, you can also cook it on your stovetop.

Ingredients

  • 1/2 teaspoon saffron threads
  • 6 tablespoons extra virgin olive oil
  • 1 medium Spanish onion, peeled and diced
  • 1 red bell pepper, trimmed, cut into 2 by 1/4-inch strips
  • 3 tablespoons chopped flat-leaf parsley
  • 1 ripe tomato, seeded and cut into 1/4 inch dice
  • 2 cups short grain rice, such as bomba, Calaspara, or arborio
  • 1/2 cup dry white wine, preferably Spanish
  • 4 to 5 cups chicken stock, preferably homemade, or more as needed
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 8 skin-on, bone-in chicken thighs, about 1 1/2 pounds
  • 1/2 pound large, head-on shrimp or prawns
  • 12 mussels, scrubbed
  • 1/4 cup cooked green peas

Directions

Step 1

Place the saffron in a small bowl with 1 tablespoon warm water. Let it soak for 5 minutes.

Step 2

Set up your grill for direct grilling and build a 3-zone fire. Ideally, you’d work on a large charcoal grill or gas grill. If working on a charcoal grill, toss a log or some wood chunks on the fire to generate smoke. If working on a gas grill, place wood chips (soaked in water for 30 minutes, then drained) in the smoker box or in a smoker pouch.

Step 3

Place the paella pan over the hottest part of your fire and heat the olive oil. Add the onion and bell pepper and cook over high heat, stirring often, until the onions begin to brown, about 4 minutes. Add the garlic, parsley, and tomato halfway through (after 2 minutes). If the mixture starts to burn, slide the pan to a cooler part of the grill.

Step 4

Stir in the rice and sauté until the grains look shiny and are coated with oil, 1 minute. Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4 cups of stock and adjust the heat (by moving the paella pan closer or further away from hot part of the fire) to obtain a gentle simmer. Gently simmer the rice until soft, about 20 minutes, stirring occasionally. Add the remaining cup of stock if needed, and salt and pepper to taste. Season the chicken thighs and shrimp with salt and pepper.

Step 5

Meanwhile, on another part of the fire, grill the chicken thighs, starting skin-side down. This will take 6 to 8 minutes per side, working over medium-high heat. Once the chicken thighs are browned and cooked through, add them to the paella. After about 12 minutes, place the mussels on the grate and grill until the shells pop open. Transfer the bivalves to the paella with tongs, taking care not to spill the juices. Brush and oil the grate and place the shrimp on the grate. Grill until firm, 1 to 2 minutes per side. Add the shrimp to the paella as well as the peas.

Step 6

Taste the paella for seasoning, adding salt and pepper as needed. If you’ve cooked the paella properly, the rice will be tender just as all the stock is absorbed and the proteins are cooked. You may need to add more stock or you may need to cook the rice a little longer to absorb any excess stock. Don’t worry—your paella will only improve in the process. Serve at once, with a crisp dry Spanish wine such as an Albariño or Txakoli.

Serves 6 — Recipe adapted from Project Fire with Steven Raichlen, American Public Television

Rack of Lamb with Garlic and Rosemary

Posted on by The Olive Oil Hunter

The province of Aragon in northeastern Spain (between Barcelona and Madrid) is known for its lean and tender lamb. Lamb cooked in clay ovens is a specialty, in fact, of a Spanish restaurant chain called Asador de Aranda. In the meantime, satisfy your lamb cravings with this easy-to-prepare rack of lamb flavored with garlic, rosemary, and fresh extra virgin olive oil.

Ingredients

  • 2 racks of lamb (each with 8 bones), frenched
  • 6 large cloves garlic, peeled and coarsely chopped
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 1/4 cup fresh rosemary needles, plus extra sprigs for garnish
  • 1 tablespoon balsamic vinegar or fresh lemon juice
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Line a rimmed sheet pan or shallow roasting pan with foil.

Step 2

In the bowl of a small food processor, combine the garlic, olive oil, rosemary, and balsamic vinegar. Pulse to finely chop the garlic and rosemary. Coat the lamb on all sides with the mixture. Season generously with salt and pepper.

Step 3

Arrange the racks of lamb bone side down on the sheet pan or roasting pan. Allow the lamb to stand at room temperature for one hour.

Step 4

Preheat the oven to 450°F and make sure the oven rack is in the middle. Roast the lamb for 20 to 25 minutes (for medium-rare), or until the internal temperature reads 125°F. (Roast the lamb longer if you prefer it more done.) Loosely cover the lamb with aluminum foil and allow it to rest for 15 minutes. Carve into individual chops before serving. Garnish with rosemary sprigs, if desired, and serve with additional olive oil.

Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club