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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

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

Celebration Potato Pancakes

Posted on by The Olive Oil Hunter

This twist on traditional potato pancakes gets sweetness from parsnips and a hint of tartness from the apple, plus garnishes that add more levels of flavor. Eggs replace flour as the binder, making this version gluten free as well.

Ingredients

  • 12 ounces red potatoes, scrubbed but not peeled
  • 1 medium yellow onion, about 8 ounces
  • 1 large Granny Smith apple, washed
  • 6 ounces parsnips, peeled
  • 3 large eggs
  • 4 tablespoons extra virgin olive oil, divided use, plus more as needed
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup skyr, sour cream, or mascarpone
  • 4 ounces thinly sliced smoked salmon, cut into 32 pieces
  • A few springs of fresh dill
  • Additional garnishes: capers, salmon roe or another caviar, diced red onion 

Directions

Step 1

Using the grating blade of a food processor or a large box grater, finely grate the potatoes, onion, apple, and parsnips. Transfer to a very large bowl and mix well. Add the eggs, the 2 tablespoons olive oil, salt, and pepper, and toss thoroughly. Preheat your oven to 250°F and line a rimmed sheet pan with paper towels.

Step 2

Heat a large frying pan over medium heat. When hot, add 2 tablespoons of olive oil. Using a 1/4 cup measure as a scoop, make a layer of pancakes, flattening them slightly with the back of the measure. Cook over medium heat until they brown on the bottom, flip, and continue cooking until the underside browns and crisps. Transfer to the sheet pan and place in the oven to keep warm. Repeat with the rest of the mixture, adding more oil to the pan as needed.

Step 3

To serve, top each pancake with a dollop of skyr, sour cream, or mascarpone; a piece of smoked salmon; a snippet of dill; and a few capers, roe, or another caviar, if desired.

Yields 8 servings