Fresh-Pressed Olive Oil Club

Dulce de Leche Trifle

Called manjar in Chile, dulce de leche is a butterscotch-like sauce made from very slowly cooking milk and sugar. My speedy hack is using imported dulce de leche (Amazon offers many brands, most from Argentina). It’s used both in the custard and as its own layer in this dessert. Guests can assemble their own glasses, or you can create a showstopper trifle in a tall and wide glass bowl. Both the cake and custard can be made up to two days in advance.

Ingredients

For the cake layer:

  • 4 large eggs
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup water at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the dulce de leche custard:

  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • Pinch of sea salt
  • 4 egg yolks
  • 4 whole eggs
  • 3 cups whole milk
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dulce de leche
  • 1 tablespoon vanilla extract

For the whipped cream:

  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar

For the assembly:

  • 1 pint fresh raspberries
  • 1 cup dulce de leche

Directions

Step 1

Make the cake: Separate the eggs when cold, then let the yolks and whites come to room temperature. Line a 17×12 rimmed sheet pan with a piece of parchment paper large enough to hang over the sides (do not grease it). Preheat your oven to 325°F.

Step 2

Whisk the flour and baking powder in a bowl; set aside. In a large bowl, beat the egg yolks and half the sugar until pale, about 2 minutes. Whisk in the olive oil, vanilla, and water, then fold in the flour mixture.

Step 3

In the large bowl of a stand mixer, beat the egg whites on low until foamy, then add the cream of tartar, salt, and the rest of the sugar. Increase the speed to high and whip until the whites are stiff, 8 to 10 minutes.

Step 4

Gently fold the whites into the yolk-flour mixture in three or four batches; you should barely see any of the whites, but don’t overmix. Pour the batter into the sheet pan and use an offset spatula to smooth out the top.

Step 5

Bake for 20 to 25 minutes, rotating the pan halfway through, until lightly browned and spongy. Let cool completely, then invert the cake onto a cutting board and peel off the parchment. Cut into 2-inch squares—save the scraps because they can be used, too.

Step 6

Make the dulce de leche custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns a lighter yellow; set aside.

Step 7

Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let the milk come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching the bottom). It should become quite thick.

Step 8

Remove from the heat. Whisk in the olive oil, dulce de leche, and vanilla, and transfer to a glass serving bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

Step 9

When ready to assemble, whip the heavy cream and confectioner’s sugar. Rinse the raspberries and pat dry. In a tall serving bowl or individual glasses, build the trifle layers: cake squares, dulce de leche custard, raspberries, whipped cream, and dulce de leche; repeat the layers as needed.

Serves 8 or more

Chicken Sausage Skillet Dinner

Parboiling the potatoes cuts the cooking time of this flavorful dish. The recipe makes a delicious dinner, but it’s also great for a picnic since you can enjoy it at room temperature—for safety, remember to consume hot or cold foods within an hour of taking them off the stove or out of the fridge. Note: If you can only find chicken sausage links, simply squeeze them out of their casings and into the hot pan.

Ingredients

  • 1 pound fingerling or new red potatoes
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 pound chicken sausage
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon peperoncino (Italian red pepper flakes)
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 cup freshly shelled green peas
  • 1 cup freshly grated Parmigiano-Reggiano, divided use
  • Freshly ground black pepper to taste

Directions

Step 1

Parboil the potatoes in salted water for 10 minutes; drain. When cool enough to handle, cut them in half.

Step 2

Heat a large flat-bottom wok over medium heat. When hot, add the olive oil and the chicken sausage, breaking it up with a wooden spoon and stirring until the meat is opaque and cooked through. Add the fennel seeds, peperoncino, and potatoes and sauté with the chicken until the potatoes crisp.

Step 3

Add the stock and use the spoon to release any bits of fond on the bottom of the pan. Raise the heat and cook down the stock until reduced by half. Add the peas and half the Parmigiano-Reggiano, stirring constantly (the sauce will thicken as the cheese melts).

Step 4

Off the heat, add black pepper to taste. Top each portion with more Parmigiano-Reggiano and a drizzle of olive oil.

Yields 4 servings

A Very Berry 4th of July Trifle

With all the components premade, this layered dessert of cake, custard, berries, and cream can be assembled in minutes…and up to 6 hours in advance. A footed trifle bowl is elegant, but any clear glass serving bowl that lets the layers show will create a festive presentation.

Ingredients

For the custard:

  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • Pinch of sea salt
  • 4 egg yolks
  • 4 whole eggs
  • 3 cups whole milk 
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon vanilla extract

For the assembly:

  • 1 quart or more mixed berries, preferably blueberries and strawberries
  • 2 tablespoons granulated sugar
  • 3 cups whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 olive oil chiffon cake recipe, 1 pound cake, or 1 package ladyfingers

Directions

Step 1

Make the custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns light yellow; set aside.

Step 2

Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let it come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching). It should become quite thick. 

Step 3

Remove from the heat. Whisk in the olive oil and vanilla and transfer to a glass bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

Step 4

Rinse and hull the strawberries. Set aside 6 of the best ones for a garnish and halve or slice the rest. Rinse the blueberries and pat dry; reserve a few for the garnish and add the rest to a large bowl with the cut strawberries. Toss with the 2 tablespoons granulated sugar; wait 20 or more minutes before assembly or refrigerate until needed, up to a day in advance.

Step 5

Whip the cream and the confectioners’ sugar until stiff peaks form; place in fridge for up to 6 hours if not using right away.

Step 6

Assemble the trifle: If using cake, cut into 1-inch cubes. Spread a dollop of custard across the bottom of your serving bowl; add a layer of ladyfingers or cake cubes. Top with half the remaining custard and half the berries. Repeat with another layer of ladyfingers or cake and the rest of the custard and the berries. Top with the whipped cream and decorate with the remaining berries. Serve immediately or refrigerate for up to 6 hours before serving.

Yields 10 servings

Soft Scrambled Eggs

One of the simplest dishes can often be the most difficult to make. If your pan isn’t preheated properly or if it isn’t well prepped, scrambled eggs can brown rather than stay yellow, stick in spots, or take seemingly forever to set. Here’s my simple hack for eggy perfection.

Ingredients

  • 4 extra-large eggs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Fine sea salt
  • Freshly cracked black pepper

Directions

Step 1

Heat your sauté or fry pan over moderately high heat for 5 minutes. Meanwhile, thoroughly whisk the eggs in a large bowl until no whites are visible. 

Step 2

When the pan is ready (a drop of water will sizzle and evaporate), lower the heat to medium-high and add the olive oil, rotating the pan so that it covers the bottom surface. Pour the eggs into the pan and immediately start moving them around with a heat-resistant spatula so that they cook evenly. Constant movement will help prevent brown spots. Take the eggs off the heat just before they’re completely firm—they will keep cooking.

Step 3

Divide the eggs between two plates, season with salt and pepper, and drizzle with olive oil.

Serves 2