Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 6

Shrimp with Cellophane Noodles

Posted on by The Olive Oil Hunter

This classic Thai dish is a delicious one-pot meal that also happens to be gluten free. High-quality wild-caught frozen shrimp make a great option; let them defrost overnight in the fridge.

Ingredients

  • 8 ounces cellophane (mung bean) noodles
  • 2 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups homemade or low-sodium store-bought chicken broth
  • 2 tablespoons extra virgin olive oil, plus more for the pot
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons minced garlic
  • 6 scallions, trimmed and sliced into small pieces
  • 1/3 cup each finely chopped fresh cilantro and peanuts (optional)
  • Lime wedges

Directions

Step 1

Soak the noodles in a large bowl of fresh water at room temperature to soften, about 15 minutes. 

Step 2

In a separate bowl, whisk together the soy and oyster sauces, sesame oil, and sugar. Transfer 2 tablespoons of the mix to another bowl along with the shrimp and black pepper; toss well. 

Step 3

Add the broth to the bowl with the remaining soy sauce mixture.

Step 4

Once the noodles have softened, drain and use kitchen shears to cut the strands into thirds. Lightly brush a large Dutch oven with olive oil and heat it to medium-high heat. When hot, add the 2 tablespoons olive oil, ginger, garlic, and scallions and sauté until fragrant, about 3 minutes. Stir in the noodles and then spread out in an even layer. Top with an even layer of shrimp, drizzling on any shrimp marinade from the bowl, then slowly add the broth mixture. Turn the heat down to a simmer and cover the pot. Simmer for 10 minutes or until the shrimp and the noodles are cooked through. To serve, spoon equal amounts into deep bowls and top with cilantro and peanuts, if using, and a lime wedge.

Yields 4 servings

Huevos a la Flamenca (Spanish Eggs)

Posted on by The Olive Oil Hunter

Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.

Ingredients

For the potatoes and garnish:

  • 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pimentón or sweet paprika, depending on taste
  • Salt and freshly ground black pepper
  • 6 slices very thinly sliced serrano ham or prosciutto

For the sauce and eggs:

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small Spanish onion, diced
  • 3 garlic cloves, minced
  • 4 ounces Spanish chorizo, casing removed, diced 2 tablespoons sherry vinegar, preferably Pedro Ximénez (optional)
  • 2 cups passata (see note above)
  • 1/2 cup fresh shelled or frozen peas
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh curly or flat-leaf parsley

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a medium mixing bowl, toss the potatoes with the olive oil and pimentón, then season with salt and pepper. Tip onto the prepared baking sheet and spread out in a single layer. Bake for 25 minutes, or until the potatoes are tender and golden brown, turning once or twice with a spatula. Transfer to a bowl and set aside.

Step 2

Lay a fresh sheet of parchment on the baking sheet and arrange the ham on it in a single layer. Bake for 7 to 10 minutes or until the ham begins to crisp. Remove from the oven and let cool. Break into pieces and set aside.

Step 3

Meanwhile, on the stovetop, heat a large lidded skillet over medium heat. When hot, add the olive oil, onion, garlic, and chorizo; sauté for 4 to 5 minutes. Deglaze the pan with the vinegar, if using. Quickly add the passata. Reduce the heat and simmer for 5 minutes or until the sauce reduces slightly. Stir in the peas and the reserved potatoes.

Step 4

Using the back of a large spoon, make four indentations in the sauce. Break an egg into each, then season with salt and pepper. Place the lid
on the skillet and cook the eggs over medium-low heat for 5 to 6 minutes, or until done to your liking. Top with the crisped pieces of serrano ham and the parsley. Serve hot, with drizzles of extra virgin olive oil.

Serves 2 robust appetites

Andalucían Roast Chicken

Posted on by The Olive Oil Hunter

Nearly every food culture on the planet has a recipe for roast chicken, and Andalucía is no exception.
I love that prep time is less than 10 minutes and that this dish can be served on a busy weeknight. Jarred and drained piquillo peppers (dry them with paper towels) stuffed with softened cream cheese and drizzled with EVOO make a colorful appetizer.

Ingredients

For the spice paste and chicken:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter, softened
  • 3 garlic cloves, very finely minced
  • Juice and finely grated zest of one lemon or 1/2 orange
  • 1 1/2 tablespoons fresh thyme, plus extra sprigs for garnish
  • 2 teaspoons pimentón
  • Salt and freshly ground black pepper
  • One 4-pound roaster chicken

For the potatoes:

  • 10 small to medium Yukon Gold potatoes, unpeeled
  • 2 tablespoons extra virgin olive oil, or more as needed
  • 2 teaspoons pimentón
  • Salt and freshly ground black pepper

Directions

Step 1

Make the paste: In a small bowl, combine the olive oil, butter, garlic, lemon juice and zest, thyme, and pimentón. Season to taste with salt and pepper.

Step 2

Remove any giblets or extra fat from the chicken’s main cavity. Discard or save for stock. Place the chicken on a rack in a large shallow roasting pan. Rub the spice paste over the outside of the chicken, gently easing any extra paste under the skin and directly on the chicken breasts and thighs.

Step 3

Place the chicken on the middle rack of the oven. Roast for 30 minutes.

Step 4

In the meantime, place the potatoes in a medium bowl. Toss with the olive oil and pimentón. Season to taste with salt and pepper. Arrange the potatoes around the chicken. Lower the oven heat to 350°F. Continue to roast the chicken and potatoes for 50 to 60 minutes more, or until the potatoes are tender (test them with the tip of a paring knife) and the chicken is golden brown and cooked through. (The temperature in the thickest part of the thigh should read 170°F on an instant-read meat thermometer.) Let the chicken rest for 10 minutes before carving and serving with the potatoes. Garnish with sprigs of fresh thyme.

Serves 3 to 4

Chicken Involtini

Posted on by The Olive Oil Hunter

These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta.

Ingredients

  • 7 tablespoons extra virgin olive oil, divided use
  • 4 garlic cloves, finely chopped
  • 12 ounces fresh baby spinach
  • 1 teaspoon salt, divided use
  • 1 teaspoon freshly ground black pepper, divided use
  • 1/4 teaspoon crushed red pepper flakes
  • 4 skinless boneless chicken breasts, about 2 pounds in total
  • 8-ounce block Emmenthaler or provolone cheese, sliced into 8 sticks 
  • 1/3 cup whole wheat flour 
  • 1-1/2 cups homemade or store-bought low-sodium chicken stock
  • Juice of half a lemon
  • 2 tablespoons butter, cut into pieces
  • 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

Step 1

Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the garlic until it becomes translucent, then add the spinach in bunches. As each bunch wilts, add the next. When completely wilted and tender, transfer to a colander and set the skillet aside. Let the spinach cool for 5 minutes, then squeeze with your hands to remove any excess liquid. Transfer to a large glass bowl and toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. 

Step 2

Slice each breast horizontally to make eight cutlets. One at a time, place each cutlet between two sheets of parchment paper set on a cutting board, and use a kitchen mallet to pound it to about 1/4” thickness. Season each cutlet with the remaining salt and pepper. 

Step 3

Top each cutlet with a layer of spinach, then place a stick of cheese in the center. Starting at the narrow end, roll up each cutlet and secure with a wooden skewer or toothpicks to keep the roll closed.

Step 4

Preheat your oven to 375°F. Put the flour in a pie plate and place it next to your stovetop. Wipe out the skillet and reheat it. When hot, add 4 tablespoons olive oil. Roll each bundle in the flour, shake off any excess, and add to the pan, seam side down. Brown on all sides, turning with heat-safe tongs. Deglaze the skillet with the stock, then add the lemon juice and butter. Place the skillet in the oven for 20 minutes or until an instant read thermometer placed in the chicken shows 160°F. 

Step 5

Very carefully take the pan out of the oven. If you’d like a thicker sauce, plate the chicken and return the skillet to the stovetop. Bring to a boil and cook down for about 5 minutes. To serve, remove the skewers or toothpicks, drizzle on some sauce, and sprinkle on the parsley.

Yields 4 servings