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Pastelera de Choclo (Chilean Corn Pudding)

Posted on by The Olive Oil Hunter

Fresh corn is one of my favorite summer foods, and this corn pudding recipe, also from Denise Langevin, is such a delicious way to enjoy it. (Don’t fret if you fall in love and want it year-round—it can be made with 9 cups of frozen corn kernels.)

Ingredients

  • 12 ears fresh corn, raw
  • 3 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1 tablespoon unsalted butter
  • 4 cups whole milk
  • 1 teaspoon salt
  • 5 tablespoons of granulated sugar, divided use
  • 2 tablespoon chopped fresh basil

Directions

Step 1

Using a sharp knife, cut the corn kernels off the cobs and add to a food processor (you may need to do this in batches). Process until the kernels form a paste, up to 5 minutes.

Step 2

Heat a large saucepan over medium heat. When hot, add the olive oil, butter, and the corn paste. Gradually add the milk and continue cooking until you get a very thick pudding. Stir in the salt, 2 tablespoons sugar, and the basil.

Step 3

Preheat your oven to 400°F. Lightly brush a baking dish with olive oil, then add the corn pudding. Sprinkle the top with the rest of the sugar and bake until the sugar forms a light crust, about 5 to 10 minutes.

Serves 6 to 8

Muffaletta-Style Olive Salad

Posted on by The Olive Oil Hunter

This flavorful mix of peppers, olives, and onions defines the muffaletta sandwich—you can choose a mix of your favorite meats and cheeses, like capicola, prosciutto, salami, mozzarella, and provolone, but don’t leave off the olive salad! A batch will stay fresh in the fridge for about a week.

Ingredients

  • 1 small red onion, peeled and quartered
  • 1 cup pitted kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 2 cups frozen artichoke hearts, thawed
  • 8 Italian hot peppers
  • 1 large red bell pepper, roasted and seeded (see “Quick Kitchen Nugget” in weekly newsletter)
  • 6 tablespoons capers, drained
  • 4 anchovy fillets or 1 tablespoon anchovy paste
  • 1 tablespoon dried oregano 
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup best-quality red wine vinegar

Directions

Step 1

To the bowl of a large food processor add the onions, olives, and artichokes and pulse until coarsely chopped. Add in the hot peppers, bell pepper, capers, anchovies, oregano, and red pepper flakes and pulse again until finely chopped (don’t let the mixture turn into a paste).

Step 2

Transfer to a large bowl and fold in the olive oil and vinegar. Let sit for 30 minutes so that the flavors can meld before using or refrigerating.

Yields about 4 cups

Whole Roasted Cauliflower with Pea Pesto

Posted on by The Olive Oil Hunter

This dish gets a double dose of flavor from the cheesy crust on the cauliflower and the pesto sauce. 

Ingredients

For the cauliflower:

  • 1 head cauliflower, about 2 pounds
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 garlic cloves 
  • 1/4 cup finely minced fresh herbs or 1 teaspoon dried herb mix
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup finely grated Parmigiano-Reggiano cheese

For the pea pesto: 

  • 10 fresh basil leaves
  • 4 ounces shelled green peas
  • 2 garlic cloves
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1-1/2 ounces shelled walnuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water
  • Coarse sea salt and freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 400°F. Drizzle 1 tablespoon olive oil in a Dutch oven or baking dish large enough to hold the cauliflower; set aside.

Step 2

Peel off the outer leaves of the cauliflower and trim the core just enough for the cauliflower to sit flat. 

Step 3

Place the remaining olive oil in a small bowl and use a microplane grater to grate the garlic cloves into it. Add the herbs, salt, and pepper and whisk well. Brush the mixture over the cauliflower, then press on the cheese. Cover the Dutch oven or baking dish and roast for 40 minutes. Carefully uncover and roast for another 15 minutes to lightly brown the crust.

Step 4

While the cauliflower is roasting,make the pea pesto: Place the basil, peas, garlic, cheese, and walnuts in a food processor and pulse until very finely minced. With the machine running, add the olive oil and process until smooth. Add the water and pulse a few times. Season to taste with salt and pepper if needed. 

Step 5

To serve, cut the cauliflower into wedges, plate, and drizzle with the pea pesto and a few drops of olive oil.

Yields 4 servings as a main, 6 as a side dish

Bountiful Bean and Corn Salad

Posted on by The Olive Oil Hunter

Looking for a fast meal with layers of flavor? This dish has it all. What’s more, you can make it your own by adding other veggies or a protein, like poached shrimp or grilled chicken. Need it “to go”? Use a whole wheat or corn tortilla to turn it into a wrap. Note: If using canned corn, rinse and pat dry; if using frozen corn, defrost, rinse, and pat dry.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 cups corn kernels, fresh, canned, or frozen 
  • 3-ounce slice feta cheese, crumbled
  • Two 15.5-ounce cans black beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 1 small red onion, diced
  • Coarse sea salt, to taste 
  • Freshly ground black pepper, to taste

Directions

Step 1

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and the corn kernels. Cook until the corn gets a slight char. Add the feta crumbles and stir until they melt. Transfer the mixture to a large bowl.

Step 2

Fold in the beans, tomatoes, bell pepper, and red onion. Season to taste with salt and pepper, then drizzle with more olive oil.

Yields 4 servings