Fresh-Pressed Olive Oil Club
Explore Recipes Page 19

Mixed Berry Buckle

Posted on by The Olive Oil Hunter

When it comes to cobblers versus cakes, a buckle is the best of both worlds—a rich batter heavily studded with fresh fruit and topped with a crunchy crumble. As it bakes, the batter rises, or buckles, over the berries as the crumble crisps and browns. This version uses three berries for a red, white, and blue theme (the cake itself counts as the “white”!). The following proportions are for a large cake that will feed a crowd or provide delicious leftovers for breakfast the next day.

Ingredients

For the crumble topping:

  • 4 ounces unsalted butter, cubed and chilled
  • 1 cup granulated sugar
  • 2/3 cup flour
  • 1/2 teaspoon ground cinnamon 

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking dish
  • 2-1/2 cups all-purpose flour 
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon fine sea salt
  • 1-1/2 teaspoons baking powder
  • 8 ounces unsalted butter at room temperature 
  • 2 cups granulated sugar 
  • 8 large eggs
  • 6 cups assorted berries, such as blueberries, blackberries, and sliced strawberries

Directions

Step 1

Make the topping: Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to beans. Set aside.

Step 2

Preheat your oven to 350°F. Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside. To make the batter, in a medium bowl, whisk together the flours, salt, and baking powder. In a large bowl or standing mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition to combine, then add the olive oil and briefly beat again. Gradually add to the wet ingredients, mixing just until incorporated.

Step 3

Transfer the batter to your baking dish and use a large offset spatula to smooth the top. Arrange the berries evenly over the top, being sure to get some into the corners of the dish. Crumble the topping evenly over the fruit.

Step 4

Bake until the tip of a sharp knife inserted in the center of the cake comes out clean, about an hour. Serve while still warm.

Yields 12 servings

Easy Potato Gnocchi

Posted on by The Olive Oil Hunter

Intimidated by the idea of making pasta at home? Gnocchi is a happy compromise because you don’t need a pasta machine or endless rolling to achieve delectable results. A 2:1 potato to flour ratio works best; for accuracy, measure with a kitchen scale. For the smoothest dough, use a potato ricer, a handy and inexpensive tool (see the “Quick Kitchen Nugget” in Olive Oil Hunter News). 

Ingredients

  • 2 pounds Yukon gold or red potatoes, peeled
  • 1 large egg, slightly beaten
  • 1 pound all-purpose or 00 pasta flour, plus more for shaping
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons fine sea salt, divided use

Directions

Step 1

Peel and quarter the potatoes. Steam them on a steaming rack placed over a few inches of water in a large, covered pot until tender, about 25 minutes. The water should stay at a simmer; check halfway through to see if you need to add more. 

Step 2

Let the potatoes cool slightly and then press them through a ricer set over a large bowl, working in batches. Add in the egg, flour, olive oil, and 1 teaspoon of salt, and use your hands to mix the ingredients well and knead into a ball. Dust a clean section of your countertop with a handful of flour. Turn out the dough, shape it into a log, and cut it into 6 even sections. One at a time, roll each section into a rope about 1 inch in diameter, lightly flouring your hands as needed. Use a bench scraper to cut each rope into 1-inch pieces.  

Step 3

Bring a very large pot of water to a boil. Add the rest of the salt and the gnocchi. Lower the heat to a medium boil and cook until the gnocchi rise to the surface, just a few minutes. Scoop them out with a spider strainer, and top with sauce as desired.

Yields 4 servings

Sheet Pan Souvlaki

Posted on by The Olive Oil Hunter

Traditional souvlaki is, of course, meat grilled on skewers. This version of one of my favorite recipes is perfect for those times when you can’t get to the grill but want to taste souvlaki’s deep, rich spices. Besides the traditional way of serving souvlaki on a pita with tzatziki sauce, this chicken is delicious over rice with a side of tomatoes and cucumber and my light, minty yogurt dressing. 

Ingredients

For the chicken:

  • 4 tablespoons extra virgin olive oil, divided use
  • Juice of 1 large lemon
  • 4 garlic cloves, very finely minced  
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander 
  • 1 teaspoon allspice
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne 
  • 1/2 teaspoon turmeric
  • 2 pounds boneless, skinless chicken thighs
  • 2 large red onions, peeled and cut into eighths

For the yogurt dressing:

  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice, more to taste
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon sea salt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh spearmint

Directions

Step 1

In a bowl large enough to hold the chicken, make a marinade by whisking together 2 tablespoons olive oil, the lemon juice, garlic, salt, and all the spices. 

Step 2

Using a cutting board reserved for raw meat, cut the thighs into evenly sized strips. Place the strips in the marinade and toss to coat. Allow the chicken to marinate on a counter for 30 minutes, or up to overnight in the fridge.

Step 3

When ready to cook, preheat your oven to 350°F. Use a tablespoon of olive oil to lightly coat a rimmed sheet pan. Spread out the strips. Drizzle the onions with olive oil and arrange them among the chicken pieces. Bake for 30 minutes or until an instant-read thermometer reaches 165°F when testing a few chicken strips.

Step 4

While the chicken is roasting, make the yogurt dressing by whisking together all its ingredients. Taste and add more salt, pepper, and/or lemon juice if desired. (If you want to make the sauce in advance, keep it in the fridge until needed). Just before serving, drizzle the top with more olive oil.

Step 5

To serve, plate strips of chicken with the red onions along with the yogurt dressing and your choice of sides or pitas.

Yields 4 to 6 servings

Salmon Bowl Made Simple

Posted on by The Olive Oil Hunter

Poke bowls are still very popular, but it’s not always easy to buy the sushi-grade tuna needed to make your own. This variation includes sautéed chunks of salmon instead of ahi. The technique is also great if you like tuna but prefer it cooked. I’ve suggested many veggies to fill up your bowl, but have fun choosing other ingredients—be guided by what’s most fresh at your market.

Ingredients

For the fish:

  • 1 pound skinless salmon fillet, wild caught if possible
  • 1 tablespoon regular or reduced-sodium soy sauce 
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons extra virgin olive oil, divided use

For the spicy mayo:

  • 1/4 cup best-quality mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sriracha, or to taste

For the spicy bowls:

  • 3 cups cooked quinoa or brown or white rice
  • 1 large cucumber, diced
  • 3 scallions, trimmed and sliced into small pieces on the diagonal
  • 1 cup shelled edamame 
  • 2 large avocados, cubed or cut into thin slices
  • 2 tablespoons black or white sesame seeds or a mix
  • Optional: red onion rings, sliced tomatoes, shredded carrots, chopped red cabbage, enoki mushrooms, and other fresh veggies of your choice

Directions

Step 1

Using a sharp knife, cut the salmon into 1-inch chunks. Add to a glass bowl with the soy sauce, sesame oil, rice vinegar, and 1 tablespoon of olive oil. Toss well and set aside for 30 minutes.

Step 2

Make the spicy mayo: In a small bowl, whisk the mayonnaise and the olive oil until well blended, then mix in the sriracha; set aside.

Step 3

Heat a frying pan over medium-high heat. When hot, add the rest of the olive oil and the salmon chunks. Sear on all sides, using tongs to turn the pieces. When cooked through, remove the pan from the heat.

Step 4

Assemble the ingredients in four deep bowls: Center equal amounts of the cooked grains, then top with the vegetables and then the salmon chunks. Use a fork to drizzle on the spicy mayo, then sprinkle with the sesame seeds.

Makes 4 servings