Fresh-Pressed Olive Oil Club
Explore Recipes Page 39

French Onion Soup With Cheesy Croutons

Posted on by The Olive Oil Hunter

This simple adaptation of the classic French onion soup is a meal in itself—perfect for lunch or dinner. If you’ve got a free afternoon, making your own rich beef stock is a slow-food pleasure, but a store-bought brand will still deliver rich taste. Take the time to fully caramelize the onions at the start of this recipe—that’s where most of the active cooking time is needed and where the deep flavor develops. You’ll be well rewarded for the effort. This recipe is for a very large batch, enough for two or three meals, depending on how many people you’re serving. For the melted cheese topping, this twist on bread rounds is fun and easier to eat with a spoon! 

Ingredients

For the soup:

  • 5 tablespoons extra virgin olive oil
  • 5 pounds yellow onions, peeled and sliced into roughly ½” rounds
  • Coarse salt
  • Sugar
  • 1/2 cup cognac
  • 8 cups beef stock
  • 1 cup dry vermouth
  • Freshly ground black pepper to taste

For the croutons:

  • 10 baguette slices, about ½” thick, cut into cubes
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated gruyere cheese

Directions

Step 1

Caramelize the onions: Heat a large, heavy-bottomed skillet over medium-high heat. Note: Depending on the size of your skillet, you may need to work in batches or use two skillets at once. Add one tablespoon of the oil for every pound of onions you sauté at a time. As you place the onions in the pan, separate each slice into rounds. Toss the onions in the oil and then cover the pan to sweat the onions for about 10 minutes over low-medium heat, taking care not to burn them. Take off the cover, sprinkle the onions with large pinches of salt and sugar, and continue cooking until they become soft and browned, up to 50 minutes (the liquid in the pan will evaporate; add a tablespoon of water as needed to prevent burning). At the end of the cooking time, add the cognac to deglaze the pan and then transfer everything to a large stockpot.

Step 2

To finish the soup: Add the beef stock and vermouth to the stockpot and bring to a boil. Lower the heat to a simmer and continue cooking for another hour. Taste and add black pepper, if desired.

Step 3

For the croutons: Just before serving the soup, turn on your oven to broil. Spread out the bread cubes on a cookie sheet and toast under the broiler, watching closely, as it should take only a few seconds. Very carefully, take the sheet out of the oven and use tongs to push the toasted croutons together. Sprinkle on the grated cheese and put back under the broiler until the cheese melts, again for only a few seconds.

Step 4

To serve, ladle soup into bowls or wide mugs and, using tongs, top each with some cheesy croutons.

Yields 10-12 servings

Baked Potatoes & Béarnaise Sauce

Posted on by The Olive Oil Hunter

This rich and flavorful sauce is traditionally an accompaniment for steak, but it’s also a wonderful break from sour cream on a perfectly baked potato—so satisfying it can be the entire meal! Note: Most béarnaise sauce recipes call for making it in a double boiler to avoid curdling the yolks from direct heat—two inches of water are kept at a simmer in the bottom pan while you whisk the ingredients in the top one. However, if you use a low heat and whisk constantly, you can make the sauce in a small saucepan over direct heat.

Ingredients

For the potatoes:

  • 4 large russet potatoes
  • 1-2 tablespoons extra virgin olive oil, as needed
  • A few pinches of coarse salt and twists of freshly ground black pepper

For the béarnaise sauce:

  • 1/4 cup sherry vinegar
  • 1 shallot, peeled and minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh French tarragon leaves, chopped, or 1 teaspoon dried tarragon, crumbled
  • 6 tablespoons unsalted butter
  • 6 tablespoons extra virgin olive oil
  • 2 egg yolks
  • 1 tablespoon water

Directions

Step 1

To bake the potatoes, preheat your oven to 450°F. Line a rimmed baking sheet with a large piece of parchment paper. Scrub and pat dry the potatoes, then place them on the parchment. With the tip of a sharp paring knife, pierce the potatoes on all sides. Rub them all over with olive oil and sprinkle them with salt and pepper. Bake until the tip of the knife easily goes through them, about an hour.

Step 2

About 20 minutes before the potatoes are ready, make the sauce. Place the vinegar, shallots, tarragon, and black pepper in a small saucepan and bring to a boil. Lower the heat and cook until the vinegar is reduced by half. Take the pan off the heat and let the vinegar cool to room temperature, 10 to 15 minutes.

Step 3

Melt the butter and set aside. Whisk the yolks and water into the vinegar reduction and place over low heat. Continue whisking until the mixture thickens and nearly doubles in volume. Then slowly whisk in the butter, about 2 tablespoons at a time; repeat with the olive oil. Continue whisking vigorously until the sauce thickens but is still pourable. If necessary, the sauce can sit for 15 minutes or so; whisk gently before serving as needed.

Step 4

Plate the potatoes and make a large slash lengthwise in each. Top with dollops of the béarnaise sauce and serve the rest on the side.

Yields 4 servings

Pasta With Garlic and Olive Oil

Posted on by The Olive Oil Hunter

This recipe hails from one of my favorite regions in one of my favorite countries—Lazio, Italy. Fresh-Pressed Olive Oil Club members recently got to savor a bold Canino olive oil from a wonderful producer, an agricultural cooperative of small local farmers who carry on their respective family traditions and passion for growing olives. I’m happy to say that this classic pasta dish is divine with any of the Club’s extra virgin olive oils! You probably have the ingredients in your kitchen already, so you can be enjoying it tonight. For an even healthier meal, choose whole wheat pasta or an alternative made with legumes, such as black beans or yellow pea protein.

Ingredients

  • 1 tablespoon coarse salt
  • 1 pound pasta, any variety, fresh or dried
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 1 fresh pepperoncini or red chile pepper, thinly sliced, or crushed red pepper flakes to taste 
  • 1/4 cup chopped flat-leaf parsley

Directions

Step 1

Bring a large pot of cold water to a boil over high heat and add the salt. Add the pasta and cook until al dente, about 7 or 8 minutes. 

Step 2

While the pasta is cooking, heat a large skillet and, when very warm, add the olive oil, garlic, and pepper (if using crushed flakes, add them later, as noted below). Cook over medium heat until the garlic softens and starts to turn color, about 5 minutes. 

Step 3

Use tongs to transfer the pasta to the skillet along with a 1/4 cup of its cooking water. Toss well to coat the pasta in the oil and continue cooking for another 2 minutes until the pasta water is just about fully absorbed (if using pepper flakes, add them now). Sprinkle with the parsley, drizzle with more olive oil, and serve.

Yields 4 servings

Energy-Boosting Hazelnutty Banana Smoothie Recipe

Posted on by Katie Partridge

Here’s a recipe from gut health expert Dr. Vincent Pedre’s The GutSMART Protocol. The gut plays a powerful role in whole-body health and this delicious smoothie will will brighten your mornings!

Ingredients

  • 2/3 cup almond milk (carrageenan-free, unsweetened)
  • 1 teaspoon rice malt syrup or allulose
  • 1/2 teaspoon alcohol-free vanilla flavoring
  • 4 teaspoons almond butter
  • 1/4 cup hazelnuts, chopped, plus 1 chopped hazelnut for garnishing
  • 2 Brazil nuts
  • 1 frozen banana, cut into chunks

Directions

Step 1

Blend all the ingredients in a blender until smooth. Pour into a glass and garnish with the reserved chopped hazelnut. 

Yields 1 serving