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Endive with Pears and Gorgonzola

Posted on by The Olive Oil Hunter

If you’ve shied away from strong blue cheeses in the past, Gorgonzola dolce, sweeter than regular Gorgonzola, is a great introduction! The walnuts and pears add to the sweetness, a great counterbalance to the endive

Ingredients

  • 1/2 cup walnut halves
  • 2 tablespoons plus 1/3 cup extra virgin olive oil 
  • 6 ripe Seckel pears or another small variety, halved through the stem ends 
  • 1/2 cup pear nectar
  • 1/4 cup pear balsamic vinegar, or more to taste
  • 2 teaspoons honey, or more to taste
  • Salt and freshly ground black pepper
  • 6 heads endive or radicchio di Treviso, or 3 of each
  • Six 1-ounce wedges of Gorgonzola dolce or your favorite blue cheese

Directions

Step 1

Heat a medium nonstick skillet over medium heat, toast the walnuts until fragrant, and then transfer them to a small bowl. Add the 2 tablespoons of olive oil to the pan and heat the oil. Use a small melon baller to remove any seeds from the pears and then place them, cut sides down, in the oil and cook until lightly browned. Transfer to a plate and reserve. 

Step 2

To make the vinaigrette for the salad, use the same pan, increasing the heat to medium high. Add the pear nectar and vinegar and bring to a boil. Boil until the mixture is reduced by half, then whisk in the honey. Season with salt and pepper to taste. Let cool slightly, then whisk in the 1/3 cup of olive oil. Taste, adding more vinegar, honey, salt, and/or pepper as needed. 

Step 3

Trim the endive and remove the leaves from two of the heads; arrange them on 6 salad plates. Slice the 4 remaining heads crosswise into 1/2-inch pieces and divide among the plates. On each plate, arrange 2 pear halves, a wedge of Gorgonzola, and a few of the walnuts. Lightly drizzle each dish with the vinaigrette. 

Yields 6 servings

Spicy Cabbage and Chorizo Soup

Posted on by The Olive Oil Hunter

Cabbage is ubiquitous in Portuguese vegetable gardens and on Portuguese tables. This flavorful soup reminds me of the wonderful meals I’ve enjoyed at Filipe Madeira’s table, nearly all featuring cabbage in some guise.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large yellow onion, peeled and diced
  • 8 ounces cured Spanish chorizo (approximately
  • 2 1/2 links), sliced 1/4 inch thick
  • 4 cloves garlic, peeled and finely chopped
  • 1/4 teaspoon hot red pepper flakes, or more to taste 8 cups water
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 small green or savoy cabbage, cored and thinly sliced
  • One 15-ounce can navy or great northern beans
  • 1 tablespoon kosher salt, or more to taste
  • Freshly ground black pepper
  • Juice of 1/2 lemon

Directions

Step 1

Heat the 2 tablespoons of oil in a large stockpot or cast iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1 to 2 minutes.

Step 2

Add the water and potatoes. Increase the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.

Step 3

Add the cabbage and beans and simmer until the cabbage wilts, 5 to 10 minutes. Remove from the heat and season with salt and pepper to taste. Add the lemon juice and taste to adjust seasonings. Ladle into bowls and serve drizzled with additional olive oil.

Serves 8 — Recipe from Saveur, February 2012

Spinach with Raisins and Pine Nuts

Posted on by The Olive Oil Hunter

While fresh spinach is preferred in this popular Catalonian dish, which can be served as a side dish or appetizer, feel free to use frozen leaf spinach.

Ingredients

  • 1 1/2 pounds fresh baby spinach (stem, if the spinach is more mature)
  • 1/4 cup water
  • 2 tablespoons pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons raisins or sultanas, soaked in water or sherry for 20 minutes, then drained
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Juice of 1/2 lemon (optional)

Directions

Step 1

Wash the spinach thoroughly in plenty of water. Drain, and put the leaves and 1/4 cup of water into a large pot. Cover the pot and put over high heat until the water begins to boil. Lower the heat and steam the spinach for 2 to 3 minutes, or until the leaves wilt into a soft mass.

Step 2

Sauté the pine nuts briefly in the olive oil in a large skillet, shaking the pan or stirring constantly (don’t take your eyes off them), until they just begin to color. Add the raisins and spinach and mix well. Season with salt and pepper and cook for 5 minutes, stirring occasionally so the mixture doesn’t scorch. Add a few drops of lemon juice, if desired.

Serves 4 — Recipe adapted from The Food of Spain by Claudia Roden (HarperCollins, 2011)

Zucchini with Onions, Garlic, and Oregano

Posted on by The Olive Oil Hunter

Zucchini was introduced to the Iberian Peninsula by the Arabs and is a specialty of Murcia. The following recipe, though simple, makes a great accompaniment to roasted chicken or grilled meats. It is important to keep the heat low to achieve a soft, delicate texture. You can turn the zarangollo into a meal by the addition of scrambled or olive oil-fried eggs.

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 2 pounds zucchini, diced into 1/2-inch cubes
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 Spanish onions, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon chopped fresh oregano

Directions

Step 1

Heat a large skillet and one-half of the olive oil over low heat. Add the zucchini cubes and season with salt and pepper. Cook, stirring occasionally, for about 30 minutes, or until soft and jammy. Drain any excess liquid.

Step 2

In the meantime, add the remaining oil to a second skillet. Over low heat, cook the onions and garlic for 10 minutes. Add the oregano, and continue to cook for 5 to 10 minutes more, or until the onions are golden and soft.

Step 3

Combine the zucchini and onion mixtures in a serving bowl and stir gently. Serve warm or at room temperature. Leftovers can be covered and refrigerated for up to two days.

Serves 6 — Recipe adapted from food.com