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Lazy Strawberry Cake

Posted on by The Olive Oil Hunter

Strawberries are naturally rich in antioxidants and vitamin C, which keep our immune system healthy. This is a gluten-free cake that those with a dairy intolerance can enjoy as well. And it’s an impossibly easy-to-make cake, which is why it’s called “Lazy Strawberry Cake.” There’s very little hands-on prep—you probably already have all the ingredients required to make it—and it’s oh so good. It’s best served warm.

Ingredients

  • 1/3 cup extra virgin olive oil, plus more for the baking dish
  • 1 1/2 cups (8 ounces) organic strawberries
  • 2 tablespoons brown sugar
  • Pinch of sea salt
  • 1 tablespoon vanilla extract
  • 1/3 cup brown sugar*
  • 1/2 cup plant-based milk, such as almond or oat milk
  • 1/2 teaspoon sea salt
  • 1 cup gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour)
  • 1 teaspoon baking powder

Directions

Step 1

Preheat the oven to 350ºF and grease an 8-inch baking dish (it can be round or square) with some olive oil. Place the strawberries in a medium bowl and add the 2 tablespoons brown sugar, the pinch of sea salt, and vanilla extract. Using your hands or the back of a fork, lightly press the strawberries to release their juices (not too hard—they should retain their shape). Set aside.

Step 2

In a large bowl, whisk together the 1/3 cup olive oil and the 1/3 cup brown sugar, milk, and salt. Add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread it evenly into the corners (otherwise the strawberry juice will seep out when baking). Spoon the strawberries and all their juice over the top of the batter.

Step 3

Bake for 35 to 40 minutes. Given that the strawberries will release water as they cook, the top of the cake will definitely be a lot moister than the sides and the bottom, but that is perfectly fine. Just make sure to bake until a toothpick inserted in the middle comes out more or less clean. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls.

*If you would like to incorporate less sugar, feel free to cut the amount down to 1/4 cup.

Yields 4 servings

Peppered Tuna Steaks with Olive Oil, Tomato, and Mozzarella Salad

Posted on by The Olive Oil Hunter

This recipe brings together a main and a side, each one very simple to prepare. For a heartier meal, couscous makes a great addition—you can even cook it ahead of time and fold it into the salad. ​

Ingredients

  • 4 center-cut tuna steaks, each about 1 inch thick and 6 to 8 ounces
  • 1/2 cup extra virgin olive oil
  • Coarsely cracked or ground black pepper
  • 2 tablespoons red wine vinegar or more to taste
  • 1 clove garlic, minced
  • 1 cup pitted, brine-cured olives, such as red and/or green Cerignola, coarsely chopped
  • 2 cups red and yellow grape tomatoes, halved lengthwise
  • 4 ounces fresh mozzarella, drained and diced
  • 6 large leaves fresh basil, chopped, plus extra sprigs for garnish
  • Lemon wedges for serving

Directions

Step 1

Trim any skin or dark spots from the tuna steaks, then lightly oil both sides and generously season with the pepper. Put the vinegar in a medium bowl and whisk in the remaining olive oil. Stir in the garlic, olives, tomatoes, mozzarella, and basil. Set aside.

Step 2

Set up your grill for direct grilling and preheat to medium-high. Arrange the tuna steaks on the grill grate and grill, turning once, until the steaks are marked on the outside and the desired degree of doneness is reached, such as 3 to 4 minutes per side for medium-rare. Indoors, you can use a grill pan or contact grill, or even a cast iron skillet to sear the steaks. Transfer the steaks to plates and divide the salad between them. Garnish with fresh sprigs of basil. Serve with lemon wedges for squeezing.

Yields 4 generous servings.

Samfaina

Posted on by The Olive Oil Hunter

Similar to French ratatouille, Samfaina is a Catalonian vegetable relish that is long-cooked to a marmalade-like consistency. It is wonderful on fish, eggs, potatoes, or even toast. The key to its success is to dice the vegetables into small pieces. It will keep, covered, for several days in the refrigerator.

Ingredients

  • 1 medium eggplant, peeled and diced very small
  • Coarse salt (kosher or sea)
  • 1/4 cup extra virgin olive oil
  • 2 medium onions, peeled and very finely diced
  • 4 large garlic cloves, peeled and minced
  • 2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced very small
  • 1 medium zucchini, peeled and very finely diced
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, peeled, seeded and finely chopped, or a 14-ounce can, drained

Directions

Step 1

Lay the eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out the liquid and pat dry.

Step 2

Heat 2 tablespoons of olive oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add the onions and cook, stirring often, until they soften, about 8 minutes.

Step 3

Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini, and black pepper. Turn the heat to low, stir, then cover and cook until the vegetables are soft, about 1 hour, stirring occasionally.

Step 4

Stir in the tomatoes, season with salt, cover again, and cook over low heat until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow the relish to sit for at least 1 hour, or better yet, refrigerate overnight.

Serves 6 — Recipe adapted from the New York Times, October 10, 2010

Rib Eye a la Plancha with Brioche Salad

Posted on by The Olive Oil Hunter

Thick-cut bone-in rib eye steaks, sometimes called “tomahawk steaks,” are becoming common in American meat markets. One steak can weigh more than 2 pounds and can easily serve 2 to 3 people or more. They are best cooked rare to medium-rare.

Ingredients

  • One bone-in rib eye steak, about 2 inches thick
  • About 1/3 cup extra virgin olive oil
  • Fleur de sel
  • One small brioche loaf, crusts removed, torn into 1/2-inch pieces
  • 1/3 cup Dijon mustard
  • Freshly ground black pepper
  • 1/2 teaspoon hot red pepper flakes, or to taste (optional)
  • 4 large fresh dates, such as Medjool, pitted and spread open
  • One bunch baby arugula

Directions

Step 1

Heat a cast-iron griddle or large skillet over medium heat. Brush generously with olive oil. Pat the steak dry with paper towels, then sprinkle one side with fleur de sel. Arrange the steak salt side down on the hot surface. When it is seared (8 to 10 minutes), season the top of the steak with fleur de sel and flip it over to cook on the other side for another 8 minutes. Continue cooking the steak, flipping as needed, until the internal temperature reaches 125°F for medium-rare. Transfer the meat to a cutting board and let it rest for 10 minutes.

Step 2

Add another tablespoon of olive oil to the pan drippings and toast the brioche, turning with a spatula until lightly browned. Dot the bread with the mustard and season with salt, black pepper, and hot red pepper flakes, if using. Generously drizzle with more olive oil, then nestle the dates in the brioche, cut sides down. Scatter the arugula over the top and toss everything together with 2 wooden spoons as you would a salad. Heap the salad on a serving platter and drizzle with olive oil. Slice the meat against the grain, season with salt and pepper, and drizzle with additional olive oil. Serve with the salad.

Serves 2 to 3 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan, 2014)