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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 for 25 minutes until nicely puffed and browned.

Yields about 32 pinwheels

Fresh Herb Marinade

Posted on by The Olive Oil Hunter

This marinade imparts deep flavor to meat, especially when marinated overnight. Consider the following herbs a suggestion—make this recipe your own by combining your favorites, fresh or dried. Note: This Condimento Barili Exclusivi marinade is excellent for beef, lamb, and game; you can adapt it to chicken, pork, and fish by using Condimento Bianco Senape from my collection instead of Barili Exclusivi.

Ingredients

  • 2 sprigs fresh thyme or 1/4 teaspoon dried
  • 1 sprig fresh rosemary or 1/4 teaspoon dried
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1 sprig fresh basil
  • 3 fresh sage leaves or 1/2 teaspoon dried
  • 2 garlic cloves
  • 1-1/2 teaspoons coarse salt
  • 1/4 cup Condimento Barili Exclusivi 
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup extra virgin olive oil

Directions

If using fresh thyme and rosemary sprigs, strip the leaves and place them on a cutting board along with the tarragon, basil, sage, garlic, and salt. Coarsely chop them all together. Transfer to a mixing bowl and stir in the vinegar and black pepper, then slowly whisk in the olive oil until thoroughly blended. 

Yields about 2/3 cup

Baked Pears with Olive Oil Custard Sauce

Posted on by The Olive Oil Hunter

Separately, roasted pears and rich vanilla custard are delicious. Together, they’re simply sublime. This dish can be served warm, with the pears just out of the oven and the custard right off the stovetop, or both can be chilled and served cold—the sauce will get thicker in the fridge.

Ingredients

For the pears:

  • 4 pears, such as Anjou, Bosc, or Concorde, ripe but still firm
  • 2 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup water

For the custard sauce:

  • 2 teaspoons cornstarch
  • 1/2 cup granulated sugar
  • Pinch of sea salt
  • 2 egg yolks
  • 2 whole eggs
  • 1-1/2 cups whole milk 
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons vanilla extract or paste
  • 1/3 teaspoon almond extract

Directions

Step 1

Preheat your oven to 350°F. Halve the pears and use a small spoon to scoop out the seeds; there’s no need to peel them. Lightly coat a baking dish large enough to hold the pear halves with the olive oil. Place the pears cut side down in the baking dish and drizzle them with the 2 tablespoons olive oil, then sprinkle on the brown sugar, cinnamon, and nutmeg. Pour the water into the baking dish and bake for 20 minutes. Turn the pears cut side up, carefully spooning the juices from the bottom of the dish over them and into the cavities. Bake for another 20 minutes or until tender—check with the tip of a knife (if they start to brown before they’re done, cover the dish with foil). 

Step 2

While the pears are baking, make the custard. In a heat-safe bowl, whisk together the cornstarch, sugar, and salt. Add the yolks and the whole eggs and whisk until the mixture is light yellow and slightly thick.

Step 3

Place the milk in a saucepan and scald it—it should start to form a light skin but not come to a rapid boil. Vigorously whisk 1/4 cup of the hot milk into the egg mixture, and then slowly whisk in the rest. Transfer the mixture back to the saucepan and bring to a low boil over medium heat, whisking constantly. Let it boil for 60 seconds until it thickens enough to coat a spoon (it should be the consistency of a cream soup). Remove from the heat. (If it looks at all lumpy, put it through a strainer.) Whisk in the olive oil and the extracts. Transfer to a 2-cup pitcher for pouring over the pears. Note: If you want to chill the sauce, press a small round of parchment paper over the surface to prevent a skin from forming as it cools down.

Step 4

To serve, plate two pear halves on each of four dishes and pour on generous amounts of the sauce and the juices from the baking pan.

Yields 4 servings

Garlic-and-Pepper-Crusted Beef Tenderloin

Posted on by The Olive Oil Hunter

There’s nothing more celebratory than a beef tenderloin, and because it takes on the intense flavors in the crust, there’s no need for further embellishment. The center cut is the most choice, tender, and lean part of the tenderloin. 

Ingredients

  • 8 cloves garlic, peeled 
  • 2 tablespoons coarse salt 
  • 1/3 cup extra virgin olive oil, plus 2 tablespoons for searing 
  • 1 tablespoon freshly and coarsely cracked black peppercorns
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup fresh rosemary needles from a 3- or 4-inch sprig 
  • 2 tablespoons grainy mustard
  • One 3-pound center-cut beef tenderloin, trimmed as needed

Directions

Step 1

Preheat your oven to 450ºF. In a small food processor, process the garlic and salt until the garlic is finely chopped. Add the 1/3 cup olive oil, black pepper, thyme, and rosemary, and process until the herbs are evenly chopped. Stir in the mustard and set aside.

Step 2

Heat a large cast-iron skillet or Dutch oven on the stovetop over medium-high heat. When hot, add the 2 tablespoons of olive oil and then the beef, searing it on all sides until nicely browned, 3 to 4 minutes per side, making quarter turns with tongs. Transfer the meat to a cutting board and let cool slightly.

Step 3

Coat the meat evenly on all sides with the reserved herb mixture. Transfer the tenderloin to a meat rack set in a roasting pan. Roast the tenderloin until the internal temperature reaches your desired doneness on an instant-read thermometer, about 20 to 30 minutes (depending on its thickness). Let it rest for at least 10 minutes before carving to prevent the juices from running out. 

Yields 8 servings