Fresh-Pressed Olive Oil Club
Explore Recipes Page 19

A Mediterranean-Spiced Sheet Pan Dinner

Posted on by The Olive Oil Hunter

A highly spiced mixture gives deep flavor to this dish, which comes together very easily (toasting the seeds before grinding intensifies their flavor). The yogurt sauce delivers the perfect tangy balance.

Ingredients

For the wet rub:

  • 1 tablespoon black peppercorns 
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds 
  • 12 allspice berries or 1 teaspoon ground allspice
  • 1 teaspoonVietnamese cinnamon 
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons red wine vinegar, plus more for drizzling
  • 2 tablespoons water

For the pan:

  • 2 pounds boneless and skinless chicken thighs, each cut into four pieces
  • 1 medium head cauliflower, between 2 and 3 pounds, cut into florets
  • 1 large sweet onion, peeled and cut into 8 wedges

For the yogurt sauce:

  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Directions

Step 1

Make the wet rub: Heat a small sauté pan and then toast the peppercorns, coriander, and cumin seeds, and allspice berries, if using, until fragrant, about 2-3 minutes. Transfer to a spice or coffee bean grinder, pulse to a powder, then place in a small bowl with the rest of the spices and salt; mix well. Add the olive oil, vinegar, and water, and whisk until thoroughly incorporated.  

Step 2

Preheat your oven to 425°F. Generously brush olive oil on a rimmed sheet pan. Arrange the chicken, cauliflower, and onions on the pan and brush liberally with the wet rub. Roast for about 30 minutes or until the chicken is cooked through, turning the chicken and vegetables after 15 minutes. 

Step 3

Meanwhile, make the yogurt sauce by whisking all the ingredients together in a small bowl. 

Step 4

Serve the chicken and vegetables topped with pan juices as well as generous dollops of the yogurt sauce.

Yields 4 to 6 servings

Salmon with Red Pepper Coulis

Posted on by The Olive Oil Hunter

A purée of red peppers and onions makes a sweet accompaniment that won’t overpower the taste of the salmon. Coulis leftovers make a great sandwich spread and dip for crusty bread.

Ingredients

  • 2 large red bell peppers
  • 1 medium sweet onion
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 teaspoons sherry vinegar, plus more to taste
  • Kosher or sea salt to taste, plus more for the salmon
  • 1-1/2 to 2-pound salmon filet, skin on
  • Freshly ground black pepper
  • A few springs of fresh thyme, chopped

Directions

Step 1

Turn on your oven to broil. Halve the peppers and remove the stems and ribs. Peel the onion and cut it into 4 thick slices. Brush a tablespoon of olive oil on a rimmed sheet pan. Place the onion slices on the sheet pan and top each one with a pepper half (this allows the onions to cook without burning). Broil until the pepper skins have blistered and blackened, about 10 minutes. Place the sheet pan on a heat-safe mat and cover the bell peppers with a domed lid for 10 minutes; this makes it easier to peel off the charred skin. Peel when cool.

Step 2

Place the peeled peppers in your food processor or blender along with the onions, all the pan juices, a tablespoon of olive oil, and the vinegar. Process until very smooth, about 5 minutes. Season to taste with salt. Transfer to a bowl and set aside.

Step 3

Turn your oven to 350°F. Place a piece of parchment paper on the same sheet pan (no need to wash it) and brush on another tablespoon of olive oil. Place the salmon, skin side down, on the parchment, and brush with the final tablespoon of olive oil. Sprinkle on just a pinch of salt, sone black pepper, and the thyme, and bake until the top of the filet feels firm to the touch, about 15 minutes, depending on thickness.

Step 4

Use a sharp chef’s knife to slice the salmon into 4 portions. Place a pool of the pepper coulis on each of 4 dinner plates and top each with a salmon serving and a drizzle of olive oil. Pass the rest of the coulis separately.

Yields 4 servings

“Spiked” Apples

Posted on by The Olive Oil Hunter

Calvados, the apple brandy from France’s Normandy region, adds great depth of flavor to apple dishes. Since most of the alcohol burns off, my spiked apples make a great addition to your morning oats or yogurt as well as a delicious filling for a tart or crêpes or the topping for a scoop of ice cream—vanilla and olive oil ice cream, of course! They’re equally delicious served alongside pork chops or a pork roast.

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 2 tart apples, such as Granny Smith, cored and sliced into 12 wedges
  • 2 sweet apples, such as Fuji or Honeycrisp, cored and sliced into 12 wedges
  • 1/4 cup calvados
  • 1/4 cup brown sugar or your choice of sweetener
  • Cinnamon to taste
  • 2 tablespoons unsalted butter

Directions

Heat a large frying pan over medium heat. When very warm, add the olive oil and the apples, arranging the fruit in one layer (do this in batches if your pan can’t hold them all at once). Let the apples cook until the edges brown slightly, then flip them and brown again. Add the calvados to deglaze the pan. After one minute, sprinkle on the brown sugar and cinnamon and toss. The sugar should melt, but don’t let it burn. Add the butter and swirl until it melts, then remove from heat. 

Yields 4-6 servings

Bountiful Breakfast Quesadillas

Posted on by The Olive Oil Hunter

This take on a quesadilla makes a festive presentation for brunch, and you can customize it with ingredients you love best.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely diced 
  • 1 bell pepper, any color, seeded and finely diced 
  • 1 chile pepper, such as a poblano or a jalapeño, seeded and finely diced 
  • 6 eggs
  • 4 corn or whole-wheat tortillas 
  • 1-1/2 cups grated Manchego, Monterey Jack, or cheddar cheese, or a combination 
  • 1 cup black beans
  • 1 avocado, cut into thin slices
  • Your favorite salsa

Directions

Step 1

Heat a large skillet over medium heat. When hot, add two tablespoons of olive oil, the onions, and peppers. Sauté until the onions soften and turn a light brown. Whisk the eggs and add them to the pan; cook to a soft scramble.

Step 2

Heat a griddle over medium heat. When hot, drizzle on the remaining olive oil. Place two of the tortillas side by side on the griddle and layer on the ingredients, in this order, divided between the two: half of the cheese, the scrambled eggs, beans, avocado slices, and then the rest of the cheese. Top with the remaining tortillas and press down gently with a large spatula or cake lifter (see Quick Kitchen Nugget in Newsletter #154). 

Step 3

When the bottoms of the tortillas brown and the bottom layer of cheese has melted, flip them and continue cooking until the other cheese layer has melted. Transfer the quesadillas back to your cutting board and cut them into quarters. Serve with salsa as desired.

Yields 4 servings