Fresh-Pressed Olive Oil Club
Explore Recipes Page 14

Grape Galette

Posted on by The Olive Oil Hunter

A galette is a freeform tart that you can fill with almost any fruit you like. Fall grapes are a perfect choice—you can use one or more varieties, including intensely flavored concord grapes, as long as they’re seedless or you take the time to remove the seeds with the tip of a paring knife after halving them.

Ingredients

For the crust:

  • 6 tablespoons unsalted butter 
  • 6 tablespoons ice water
  • 1 cup pastry flour, plus more for rolling
  • 1/4 cup white or golden whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons extra virgin olive oil

For the crumble:

  • 1/4 cup whole white pastry flour
  • 8 tablespoons rolled oats
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter

For the filling:

  • 4 cups seedless red grapes, halved
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice

For the assembly:

  • 1 tablespoon half-and-half
  • 1 tablespoon sanding sugar

Directions

Step 1

Make the crust: Cut the butter into small cubes and return to the fridge to stay cold. Next fill a large measuring cup halfway with ice and cold water; set aside. 

Step 2

Place the flours, salt, and sugar in a food processor and pulse a few times to mix. Add the cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add the olive oil and then 4 tablespoons ice water in a steady stream through the feed tube until dough forms large clumps, about 30 seconds. Test the dough: It should hold when you press a small amount together. If it’s too dry, add additional ice water, 1 tablespoon at a time, and pulse for a few seconds. Transfer the dough to an 18″ length of parchment paper and form into a flat oval. Fold up the sides of the paper and place in the refrigerator for 1 hour.

Step 3

Make the crumble: Combine the flour, oats, sugar, and salt in a medium bowl. Cut in the butter with a pastry cutter or a fork until completely incorporated and large crumbs form. Chill until ready to use.

Step 4

To assemble the galette, unwrap the dough on a countertop and dust the dough and a rolling pin lightly with flour. Roll out dough, rotating a quarter turn after every few rolls until you have a rough 12″ oval. Slide the dough, parchment paper and all, into a rimmed sheet pan. Chill for 15 minutes while you preheat your oven to 400°F.

Step 5

Place the grapes in a large bowl and toss with the sugar, cornstarch, olive oil, and lemon juice. Spoon the filling over the dough, leaving a 2″ border. Fold the edges of the dough up and over the outer perimeter of the grapes, pressing down with two fingers or a serving fork as you move around the tart. Drop dollops of the crumble randomly over the visible grapes.

Step 6

Brush the dough border with the half-and-half, then sprinkle on the sanding sugar. Bake for 40 to 45 minutes, rotating the pan halfway through, until the dough turns a rich golden brown. Let cool for 15 to 30 minutes before serving.

Yields 8 servings

Chicken Skillet Dinner

Posted on by The Olive Oil Hunter

This double dose of chicken plus vegetables delights by affording rich flavor and cooks all in one pan.

Ingredients

  • 1 pound fingerling or red potatoes, halved lengthwise
  • 1 tablespoon plus 1 teaspoon coarse sea salt
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound chicken thighs
  • 4 tablespoons extra virgin olive oil, divided use
  • 8 ounces chicken sausage links, cut into 2″ slices
  • 8 ounces button mushrooms, halved
  • 1 yellow onion, halved and sliced into thin sections
  • 4 garlic cloves, finely minced
  • 1/2 teaspoon rosemary needles
  • 1 cup white wine
  • 2 cups homemade or store-bought low-sodium chicken broth

Directions

Step 1

Place the potatoes in a large pot and fill three-quarters with water; add the tablespoon of salt. Bring to a boil and cook for 7 minutes. Drain and set aside.

Step 2

In a large bowl, mix the flour, teaspoon of salt, and pepper. Cut each chicken thigh into thirds and toss in the flour mixture to coat; place next to your stovetop.

Step 3

Heat a large skillet or wok over medium heat. When hot, add 2 tablespoons olive oil and add the sausage slices. Cook for 5 minutes, flip with tongs, and cook for another 5 minutes. Move the sausage to the outside of the pan and add the chicken thighs; brown them on all sides. Add the mushrooms and sauté until browned on the edges. Use a slotted spoon to transfer the meat and mushrooms to a bowl next to your stovetop.

Step 4

Add the rest of the olive oil and the onions to the hot skillet and cook for 5 minutes, until soft. Add the potatoes in one layer, sprinkle with the garlic and rosemary, and let cook undisturbed for 5 minutes to brown the edges; flip and repeat. Transfer the potatoes to the bowl with the meat and deglaze the skillet with the wine, scraping up any bits from the bottom of the pan. Let the wine reduce by half. 

Step 5

Add the meat and vegetables back to the skillet along with the chicken stock. Bring the liquid to a boil, then lower the heat to a simmer and let the stock cook down until it thickens to a sauce and an instant-read thermometer registers 165°F when you test a few pieces of the thighs.

Yields 4 servings

Farfalle with Creamy Tomato Ricotta Sauce

Posted on by The Olive Oil Hunter

While there’s a place for slowly simmered red sauce, I love how quickly this version comes together, enriched with extra virgin olive oil and ricotta cheese. 

Ingredients

  • Coarse sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 cup grated yellow onions 
  • 4 cups cherry tomatoes 
  • 3 garlic cloves, finely chopped
  • 2 fresh basil sprigs
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 1 pound farfalle or another pasta of similar size
  • 1/2 cup ricotta cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Step 1

Bring a large pot of water and a tablespoon of salt to a boil just before you start the sauce. 

Step 2

Heat a large skillet over medium-high heat. When hot, add the olive oil, onions, and a sprinkling of salt. Cook until the onions become translucent. Add the cherry tomatoes, garlic, basil, sugar, and crushed red pepper, and sauté until the tomatoes burst, stirring constantly. Put the pasta in the boiling water at this point and cook until al dente, according to package directions. 

Step 3

Continue cooking the tomatoes for a few more minutes, just until their liquid starts to reduce. Allow to cool slightly, then transfer to a high-speed blender and process to a smooth sauce, about 30 seconds (start at a low speed and increase gradually to avoid splatter). Pour the sauce back in the skillet and, over medium heat, stir in the ricotta. 

Step 4

Use a large Chinese strainer to transfer the pasta to the skillet and coat with the sauce. Ladle into deep bowls, sprinkle with the Parmigiano-Reggiano, and drizzle with olive oil.

Yields 4 to 6 servings

Annie’s Baked Pears with Ice Cream and EVOO

Posted on by The Olive Oil Hunter

Annie also shared her recipe for slow-baked pears. “The long cooking time is essential—they’re just not the same if you try to hurry the dish along,” she explained. Serve them with the best-quality store-bought ice cream or make your own. Note: The pears can also be baked with the skins on for a more rustic look.

Ingredients

  • 2 large ripe green pears
  • 1/2 cup water, more if needed
  • 1 vanilla bean, split, or 1/2 teaspoon vanilla extract
  • 4 teaspoons extra virgin olive oil, plus more for drizzling
  • 4 teaspoons unsalted butter
  • 1 1/2 teaspoons granulated sugar
  • Vanilla or vanilla olive oil ice cream
  • Slivered almonds (optional)

Directions

Step 1

Preheat the oven to 350°F. Peel, halve, and remove the core from the pears.

Step 2

Place the pears, cut side up, in a baking dish and pour the water around them. Add the vanilla pod or extract to the water. Place 1 teaspoon olive oil, topped with 1 teaspoon butter, in the cored center of each pear half. Sprinkle the sugar over the pears

Step 3

Cover the baking dish (use foil if it doesn’t have its own cover) and bake for 1 1/2 to 2 hours, checking periodically to make sure the water has not evaporated (add more water if necessary). At the end of the cooking time, the sugar and water should have just started to caramelize, and the tip of a sharp knife should easily pierce the fruit.

Step 4

Let cool slightly, then serve with vanilla ice cream, a drizzle of olive oil, some syrup from the baking dish, and a sprinkling of almonds, if desired.

Serves 4