Fresh-Pressed Olive Oil Club
Explore Recipes Sauces & Dressings Page 2

Vanilla and Olive Oil Custard Cream

Posted on by The Olive Oil Hunter

Delicious spooned over the Flourless Pistachio Cake, this custard also makes a luscious pudding you can enjoy on its own.

Ingredients

  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • Pinch of fine sea salt
  • 4 egg yolks
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons pure vanilla extract or paste

Directions

Step 1

In a heat-safe bowl, whisk together the cornstarch, sugar, and salt. Add the yolks and whisk until the mixture is light yellow.

Step 2

Place the milk and the heavy cream in a saucepan and scald them—you should see a light skin start to form, but don’t let the mixture come to a fast boil. Vigorously whisk 1/4 cup of the liquid into the egg mixture, and then slowly whisk in the rest.

Step 3

Transfer the mixture back to the saucepan and bring to a medium boil over medium heat, whisking constantly. Let it boil for 2 minutes as you continue to whisk; it should become quite
thick. Remove from the heat. Whisk in the olive oil and vanilla, and transfer to a glass
serving bowl. Let it cool slightly, then press a round of parchment paper over the
surface to prevent a skin from forming. Serve warm or chilled.

Serves 4 as a pudding, 10 as a sauce for the pistachio cake

Pico de Gallo

Posted on by The Olive Oil Hunter

I love this Mexican condiment for its bold flavors and easy prep—no machines needed, just a good sharp knife to dice the main ingredients. Besides being a delicious dip for chips and veggies, it’s a great condiment for grilled chicken and fish for your next Taco Tuesday. 

Ingredients

  • 2 garlic cloves
  • 2 large fresh tomatoes or 6 canned Roma tomatoes
  • 1 medium onion
  • 1 jalapeño or other chile pepper
  • 1/2 cup chopped cilantro (leaves and some stems)
  • 1 teaspoon cumin seeds, toasted and ground 
  • Juice of 1/2 lime
  • Freshly ground black pepper
  • Coarse sea salt 
  • Black Lime

Directions

Mince the garlic and set aside. Dice the tomatoes and onion. Wearing gloves to keep the powerful oils off your skin, slice the jalapeño in half lengthwise and use a small spoon to scrape out the ribs and seeds, and then cut it into a small dice. Place the vegetables in a large bowl along with the garlic and cilantro, and toss well. Fold in the cumin and lime juice. Taste, add a few twists of the black peppercorn grinder and a sprinkle of the salt, and taste again, adding more salt and pepper as desired. Let the flavors meld at room temperature for 30 minutes and then refrigerate until serving. Just before serving, top with a sprinkle of black lime.

Yields about 2 cups

Garam Masala

Posted on by The Olive Oil Hunter

Many home chefs shy away from exotic cuisines, but you can master any dish with the right ingredients, starting with the right spices. There are as many recipes for the essential Indian spice blend garam masala as there are chefs! This truly exceptional one comes from my friend Prasad Chirnomula, a trailblazing chef and restaurateur in Connecticut whose latest restaurant is Chef Prasad in New Canaan. Prasad’s amazing chicken saag, which uses garam masala, follows. 

Ingredients

  • 2 teaspoons cumin seeds
  • 1 teaspoon freshly ground black peppercorns
  • 2 teaspoons coriander seeds
  • 3 bay leaves
  • 2 teaspoons cloves
  • 1 teaspoon green cardamom
  • 2 pods wild cardamom if available
  • 3 pieces star anise 
  • 1/2 teaspoon cinnamon

Directions

Heat a heavy-bottomed pan on medium heat and sauté all the spices, except the cinnamon, until fragrant, about 3 minutes—don’t step away, as they can easily burn. Cool slightly and process in a spice or coffee bean grinder (you may need to do this in two batches). Transfer to a bowl, whisk in the cinnamon, and then funnel into an airtight glass storage jar.

Yields about 1/3 cup

Double Blueberry Sauce

Posted on by The Olive Oil Hunter

Perfect over vanilla ice cream and a true treat as a topping for the lemon ice cream.

Ingredients

  • 2 cups fresh blueberries 
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice 
  • Pinch of fine salt
  • 1 tablespoon extra virgin olive oil  

Directions

Mix 1-1/2 cups blueberries, cornstarch, sugar, water, lemon juice, and salt in a saucepan and bring to a boil, stirring frequently. Turn the heat down to a simmer and cook for 5 minutes. Off the heat, use a potato masher to mash the blueberries a bit. While still warm (but not hot), fold in the olive oil and the rest of the blueberries. The sauce will continue to thicken as it cools.

Yields 2 to 2-1/2 cups