Fresh-Pressed Olive Oil Club
Explore Recipes Page 59

Broccoli Cheddar Soup

Posted on by The Olive Oil Hunter

This is a popular item at restaurants and the soup station at supermarkets, yet so often tastes gummy. My recipe is chunky and creamy at the same time, thanks to a simple roux technique and not over-blending.  

Ingredients

  • 7 tablespoons olive oil, divided, plus more for drizzling
  • 1 large sweet onion, about 12 ounces, finely chopped
  • 4 cloves garlic, finely chopped
  • Coarse salt 
  • 2 pounds broccoli, trimmed and cut into small florets (slice stems into discs)
  • 1/4 cup white whole wheat flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups milk
  • 10 ounces sharp or very sharp white cheddar cheese, grated
  • Freshly ground black pepper to taste

Directions

Step 1

Heat a Dutch oven or heavy-bottomed stockpot over medium heat. When hot, add 3 tablespoons of olive oil, the onions, and garlic. Add a pinch of salt to help the onions sweat. Sauté until soft, about 5 to 8 minutes. Add the broccoli and cook until it turns a brighter green, about 10 minutes, stirring often. Use a large slotted spoon to transfer all the veggies to a large bowl next to your cooktop.  

Step 2

Add the rest of the olive oil to the pot along with the flour and stir vigorously for 2 minutes to make a roux and cook the flour. Whisk in the broth, a half-cup at a time, letting the mixture come to a boil before adding the next half-cup. Repeat the technique with the milk and then stir in 8 ounces of the cheese. When smooth, add back in the vegetables. Continue to cook, partly covered, at a low simmer for 30 minutes or until the broccoli is tender. Stir occasionally to make sure all the broccoli gets submerged.

Step 3

Using an immersion blender or working in batches with a standard blender, blend the soup, stopping short of a full purée. Taste and season as desired with salt and pepper. Garnish servings with the rest of the grated cheddar and a drizzle of olive oil.

Yields 8 to 10 servings

Chocolate Chiffon Layer Cake

Posted on by The Olive Oil Hunter

Wedges of these light-and-luscious layers are great on their own or with a dollop of thick Icelandic skyr or Middle Eastern labneh, a cultured dairy product rich in probiotics. To elevate them to layer-cake status for a festive occasion, chocolate whipped cream is all you need.

Ingredients

For the chocolate cake: 

  • 5 large eggs
  • 1 cup cake flour
  • 1/2 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1/2 cup brewed coffee at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

For the chocolate whipped cream:

  • 1/3 cup cocoa, plus more for dusting
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon instant espresso
  • 3 cups heavy cream
  • 1 teaspoon vanilla

Directions

Step 1

Separate the whites from the yolks when the eggs are cold and let them come to room temperature (the whites will whip much better). Place one of the racks in the middle of your oven and preheat to 325°F. Line two 9-inch cake pans with parchment paper, but don’t grease them; set aside. 

Step 2

In a very large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk the yolks and 1/2 cup sugar until fully blended and light in color, about 2 minutes, and then whisk in the olive oil, coffee, and vanilla. Whisk the egg mixture into the flour mixture until this batter is completely blended.

Step 3

In the bowl of a stand mixer or another large bowl, beat the egg whites and cream of tartar on low speed for about 30 seconds, and then gradually add the remaining 1/2 cup sugar as you slowly increase the speed to high. Continue beating until you get a glossy meringue with firm peaks, about 8 to 10 minutes.

Step 4

Fold about a cup of meringue into the batter to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions. Continue baking until the tops spring back when lightly pressed with a fingertip and a tester comes out clean, about 10–15 minutes more, depending on your oven.

Step 5

Invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them. Invert again, take off the pans, peel off the parchment, and let cool completely.

Step 6

To make the chocolate whipped cream, whisk the cocoa, confectioners’ sugar, and espresso powder together in a small bowl. Whip the heavy cream and vanilla at medium speed until thickened, add the cocoa mixture, turn up the speed to high, and whip until stiff. Use a large spatula to spread about 1/3 of the chocolate cream on one of the cake layers. Top with the other layer and spread the rest of the cream on the top and sides. Dust with additional cocoa. Store covered in the fridge.

Yields 8–10 servings

Olive Oil-Marinated Feta

Posted on by The Olive Oil Hunter

This recipe is simplicity itself, plus you can really make it your own by swapping your favorite fresh or dried peppers and herbs for the jalapeño and thyme. It will keep in the fridge for up to two weeks—just bring it to room temperature before serving. The marinated cheese cubes are delicious as is or served over a bed of greens. If they start to lose their shape, use it as a spread on crusty bread.

Ingredients

  • 8-ounce block of feta
  • 1 jalapeño pepper, cut into rings
  • ½ lemon, sliced into rings
  • 1 sprig fresh thyme or ½ teaspoon dried thyme
  • 1/3 cup extra virgin olive oil, more as needed

Directions

Step 1

Cube the feta and place in a shallow glass bowl with a lid or a 2-cup mason jar. Tuck the pepper, lemon rings, and thyme in the spaces between the cheese cubes. Cover with the olive oil and let sit at room temperature for 30 minutes.

Step 2

If not serving right away, cover the bowl or close the mason jar and refrigerate. The flavors will infuse the cheese over time.

Yields 4 appetizer servings ​

Short Ribs Dijon-style

Posted on by The Olive Oil Hunter

This dish gets even better over time. Feel free to make it a day or two in advance and reheat slowly in the oven. 

Ingredients

  • 1 bottle of good-quality red wine, such as Beaujolais Nouveau
  • 3 tablespoons extra virgin olive oil
  • 8 beef short ribs, each measuring about 4″ by 3″
  • 2 tablespoons flour
  • 12 shallots, peeled 
  • ½ cup best-quality Dijon mustard
  • 1 28-ounce can of plum tomatoes 
  • Coarse salt and freshly cracked black pepper to taste

Directions

Step 1

In a nonreactive saucepan, reduce the wine by 75 percent and set aside. Heat a heavy skillet large enough to hold the short ribs. While the pan is getting hot, lightly dredge the ribs in the flour; shake off any excess. Add the olive oil to the hot pan and then the ribs, searing them on all sides.

Step 2

Transfer the ribs to a bowl next to your cooktop and add the shallots to the skillet; cook them over low heat until tender and slightly caramelized. Then transfer them to a separate bowl next to your cooktop. Deglaze the pan with the reduced wine and whisk in the mustard. Return the ribs to the skillet, lower the heat to a simmer, cover, and cook for two hours.

Step 3

Drain the canned tomatoes, reserving the juice in case the sauce becomes too thick. Add the tomatoes to the skillet along with the shallots and simmer, partially covered, for another hour. Season with salt and pepper to taste. Serve over egg noodles or mashed potatoes.

Yields 4 servings