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Summer on a Skewer

Posted on by The Olive Oil Hunter

Want an elegant lunch, first course, or light supper that doesn’t require any complex prep or cooking? Here are twists on two summer salad favorites: feta with watermelon and cantaloupe with prosciutto. When served on skewers, they become the perfect finger food. Make one variety or both, or mix and match the ingredients for a colorful presentation. The sweetness of the melons and the slight saltiness of the cheeses are elevated by a drizzle of olive oil and a splash of balsamic—no need to whisk up a vinaigrette. 

Ingredients

For the feta skewers:

  • 8-ounce block feta, preferably from Greece
  • 1/2 ripe watermelon 
  • Mint leaves
  • 6 long bamboo skewers 

For the mozzarella skewers:

  • 1 large cantaloupe or honeydew
  • 12 mini mozzarella balls 
  • 6 slices of prosciutto, halved and rolled up, or 12 thin slices of your favorite salami
  • Basil leaves
  • 6 long bamboo skewers 

For serving:

Directions

For the feta skewers, cut the feta and the watermelon into similarly sized cubes, 18 of the watermelon and 12 of the feta. Assemble ingredients on each skewer in this order: watermelon, mint, feta; repeat the pattern and then cap each skewer with an extra piece of watermelon.

For the mozzarella skewers, use a melon baller to make 18 melon balls close in size to the mozzarella. Assemble ingredients on each skewer in this order: melon, basil, prosciutto; repeat the pattern and then cap each skewer with an extra piece of melon.

Arrange the skewers on a platter and drizzle liberally with olive oil, splashes of balsamic, and a few twists from your black peppercorn grinder.

Yields 6 servings

Cold Avocado and Cucumber Soup

Posted on by The Olive Oil Hunter

There’s nothing more refreshing than a chilled soup for lunch or dinner during the dog days of summer, especially when there’s no cooking needed. I like to add a different kind of heat with a fresh hot pepper, but you can omit it if you aren’t a fan!

Ingredients

  • 2 pounds cucumbers, about 2-3 large ones
  • 1 small jalapeño, halved and seeded, optional
  • 2 ripe Hass avocados
  • 2 cups plain nonfat Greek yogurt or skyr
  • 3 large scallions, trimmed
  • 3 garlic cloves, peeled 
  • 1 cup packed of fresh parsley, dill, and chives 
  • 1/4 cup extra virgin olive oil, plus more for drizzling 
  • 1/2 cup water, more as needed
  • 1 tablespoon sherry or red wine, more to taste
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes: thin slices of avocado, a dollop of yogurt or skyr, more fresh herbs

Directions

Halve the cucumbers lengthwise and use a large spoon to scoop out and discard most of the seeds; leave on the peel. Cut the cucumbers into chunks for easier puréeing. If using the pepper, halve it, scoop out the seeds and veins, and discard them along with the stem. Scoop all the flesh out of the avocados.

Step 2

Working in batches as needed, add the cucumbers, avocados, pepper if using, yogurt, scallions, garlic, herbs, olive oil, water, and vinegar to your food processor bowl or blender and process until puréed—the mixture should be fairly thick. If it’s too thick, add more water, 2 tablespoons at a time, until it’s pourable. Taste and season with salt and pepper as desired. Chill in the fridge for about an hour.

Step 3

To serve, ladle portions into soup bowls or glasses, garnish as desired, and drizzle with more olive oil.

Yields 8 servings

Cordero al Asador with Herbed Salmuera (Grilled Leg of Lamb Basted with Salt Water)

Posted on by The Olive Oil Hunter

South Americans usually take a simple approach to their meats. This salt- and herb-based liquid, called salmuera (the precursor to chimichurri), was used by gauchos, the nomadic cowboys of South America, to baste proteins when cooking over live fire.

Ingredients

  • 1 1/2 cups water
  • 2 tablespoons coarse salt (kosher or sea)
  • 1 1/2 teaspoons freshly cracked black peppercorns
  • 3 cloves garlic, peeled and smashed
  • 1/4 cup chopped fresh herbs, such as mint, rosemary, or thyme
  • 1/2 teaspoon hot red pepper flakes One 5- to 6-pound leg of lamb Extra virgin olive oil

Directions

Combine the water and salt in a small saucepan and bring to a boil. Stir until the salt dissolves. Add the peppercorns, garlic, herbs, and hot red pepper flakes. Let cool. In the meantime, build a medium fire using charcoal or wood. (You can cook the lamb on a gas grill, too.) Generously oil the lamb on all sides with olive oil. Arrange on the grill grate. Grill the meat, turning occasionally, until the lamb is done to your liking, about 2 to 2 1/2 hours, basting often with the salmuera. Carve the lamb, then serve with more olive oil.

Serves 4 to 6

Eggs with Basquois Piperade

Posted on by The Olive Oil Hunter

Piperade, a vegetable stew–like concoction popular in Basque country (which straddles northern Spain and southern France) is similar to Sicilian caponata or Middle Eastern shakshuka. This version is from the Alonso family, whose patriarch is Basque, though he has lived in Chile for many years. Instead of scrambling the eggs, you can break them right into the hot piperade. Cover them with a tight-fitting lid, then cook to your desired degree of doneness.

Ingredients

For the piperade:

  • 1 red bell pepper
  • 1 green, orange, or yellow bell pepper, or another red one
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 pound red ripe tomatoes, peeled and chopped (reserve juices)
  • 1 small zucchini, cubed (optional) Coarse salt (kosher or sea)
  • 1 teaspoon piment d’Espelette (see Note below), or to taste
  • 1 teaspoon sugar or honey (optional)
  • 1 teaspoon red wine vinegar or fresh lemon juice, or to taste (optional)

For the eggs:

  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 4 large eggs, thoroughly beaten
  • 1 tablespoon minced fresh chives or flat-leaf parsley
  • Country-style bread, preferably toasted or grilled, for serving

Directions

Step 1

Make the piperade: Stem, core, and seed the bell peppers. Slice into 1/4-inch strips. Heat a large skillet over medium heat. Add the oil, bell peppers, and onion, and sauté until the vegetables begin to soften, 6 to 8 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes with their juices as well as the zucchini if using. Season with 1/2 teaspoon salt and the piment d’Espelette and simmer (lower the heat if necessary) until the tomatoes have broken down and the mixture is jammy, 15 to 20 minutes. Taste, adding more salt or piment d’Espelette, if desired. Add sugar if a touch of sweetness is needed, or red wine vinegar if you would prefer a bit of acidity. The sauce should be well balanced. Keep warm.

Step 2

Scramble the eggs: In the meantime, heat a nonstick skillet over medium-low heat. Add the oil, then the eggs. Using a rubber spatula, gently stir and fold the eggs until they begin to set. Give them a final stir and take the eggs off the stove to finish cooking with residual heat.

Step 3

To serve, ladle about 3/4 cup of the piperade into each of two warm shallow bowls. Top each with half the eggs, then drizzle with olive oil and sprinkle with chives. Serve with toasted bread.

Note: Piment d’Espelette is a popular pepper in Basque Country, widely available in powdered form in the US through online sources. Merquén, a Chilean spice blend made mostly from dried chiles, or pimentón (Spanish smoked paprika) makes a good substitute.

Serves 2