Fresh-Pressed Olive Oil Club
Explore Recipes Page 81

Garlicky Kale and Ricotta Crostini

Posted on by The Olive Oil Hunter

In keeping with the convivial aspect of the Mediterranean diet, here’s a delicious recipe to make and share with loved ones.

Ingredients

  • 1 12-inch baguette, sliced diagonally into 1/2-inch slices
  • 4 tablespoons extra virgin olive oil, plus more for brushing
  • 4 cloves garlic, peeled; 2 halved, 2 minced
  • 1 large bunch baby kale, or another specialty type, stems removed and leaves coarsely torn or chopped 
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 to 2 tablespoons red wine vinegar
  • 1 teaspoon finely grated orange zest
  • Salt and freshly ground pepper to taste
  • 1/2 cup fresh ricotta 

Directions

Step 1

Preheat your oven to 350°F. Make the crostini: Generously brush each slice of bread on both sides with olive oil and transfer to a baking sheet. Bake for 10 to 15 minutes, turning once, until the bread is lightly browned on both sides. Remove from the oven and rub both sides of the bread slices with the halved cloves of garlic and set aside.

Step 2

Heat a large sauté pan over medium heat. Film the bottom of the pan with 3 tablespoons of olive oil. Add the kale and sauté for 4 to 5 minutes. Add 1 or 2 tablespoons of water if the kale seems to be getting dry. Push the kale to one side of the pan and add 1 tablespoon of olive oil to the other side. Add the minced garlic to the oil along with the anchovy paste and crushed red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is fragrant. Combine with the kale.

Step 3

Stir in the vinegar, zest, and salt and pepper to taste. Cover the pan and cook for 2 to 3 minutes more to blend the flavors.

Step 4

To serve, spread each crostini with a bit of ricotta and top with the sautéed kale.

Yields 6 to 8 servings

Quinoa with Corn and Black Beans

Posted on by The Olive Oil Hunter

Protein-packed quinoa is a nutrition powerhouse, rich in manganese, phosphorus, magnesium, vitamin B1, and folate. Tossed with corn, black beans, red bell pepper and herbs, it makes for an easy, colorful, healthy main or side!

Ingredients

  • 2 cups vegetable or chicken stock, preferably homemade 
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 2 cups flash-frozen yellow corn kernels, defrosted
  • 1 cup cooked black beans 
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, seeded, ribbed, and diced
  • 3 to 4 scallions, trimmed, white and green parts thinly sliced 
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon fresh lime juice, or more to taste
  • Salt and freshly ground black pepper 

Directions

Step 1

Combine the stock and quinoa in a 1-1/2-quart saucepan and bring to a boil. Add the paprika and turmeric. Reduce the heat and simmer, covered, until the quinoa is tender, 15 to 20 minutes. 

Step 2

Add the corn and black beans and heat them through, about 3 minutes. Remove from the heat and stir in the olive oil, bell pepper, scallions, cilantro, lime juice, and salt and pepper to taste. 

Step 3

Serve warm, at room temperature, or cold.

Yields 4 side dish or 2 main course servings

Marinated Fish with Salmoriglio Sauce

Posted on by The Olive Oil Hunter

Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.

Ingredients

For the Fish:

  • White vinegar
  • 2 pounds fish fillets, such as trout, halibut, or wild salmon, with or without skin
  • Coarse salt (kosher or sea)
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fine, dry bread crumbs
  • 2 tablespoons extra virgin olive oil

For the Salmoriglio Sauce:

  • 2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard Coarse salt (kosher or sea)
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.

Step 2

In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt, then pour into a sauceboat.

Step 3

Preheat the oven to 400°F or light a grill. Bake the fish on a rimmed sheet pan until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. (Cooking times are approximate and could vary depending on the type of fish and the thickness of the fillets.) Transfer the fish to a platter. Pour the sauce over the fish fillets and serve.

Serves 4 — Recipe from Food and Wine September 2007

Oven-Roasted Eggplant

Posted on by The Olive Oil Hunter

I enjoy multiple variations of this yummy recipe. Some of my finishing options: 1 teaspoon fresh thyme leaves; a drizzle of fresh lemon juice; parsley, chives or green onions; a drizzle of honey and chopped, fresh rosemary; a drizzle of good quality aged balsamic vinegar; a dollop of yogurt.

Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions

Step 1

Preheat the oven to 420°F.

Step 2

Line a rimmed sheet pan with parchment paper.

Step 3

Cut the eggplant into large cubes, about 1 1/4 inch. Place in a large bowl, drizzle with the oil, and season with salt and pepper.

Step 4

Toss well, spread on the sheet pan, roast 20 minutes. Turn, roast for a further 10 minutes – the edges should be caramelized, soft inside, but not shriveled up and dismal.

Step 5

Transfer to a serving plate. Delicious served plain, but see above for some finishing options.

Serves 4 — Recipe adapted from recipetineats.com