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Churrascas

Posted on by The Olive Oil Hunter

Churrascas are a great last-minute homemade bread because the dough needs just a short amount of rest after kneading. While this recipe calls for making them on the stovetop, you can also make them on your grill, cooking as many as will fit all at once. Do enjoy them right away, while they’re still soft and pillowy. Note: Don’t confuse churrasca the bread with churrasco the grilled meat that’s often stuffed into a sandwich—you will find a great recipe for that in the current Chilean Pressing Report.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons coarse sea salt 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup olive oil 
  • 3/4 cup warm tap water, to start

Directions

Step 1

In the bowl of a stand mixer or a large bowl, whisk together the dry ingredients. Combine the oil and 3/4 cup water in a measuring cup, whisk, and add to the bowl; stir to make a dough ball. If the dough is raggy, add additional water, 1 tablespoon at a time. Knead with the dough hook attachment for 5 minutes or by hand for 10 minutes until smooth.

Step 2

Turn out the dough and cut into 6 portions. Roll each one into a ball, then roll them out, one at a time, with a rolling pin, doing quarter-turns until about 5 inches in diameter and about 1/4-inch thick. Rest the dough for 30 minutes.

Step 3

Heat a griddle, preferably cast iron, over medium heat. When the pan is hot, add two churrascas and cook for about 5 minutes, turn with tongs, and cook for another 4 to 5 minutes. Repeat twice more with the rest of the rounds.

Yields 6 churrascas

Glorious Greens Salad

Posted on by The Olive Oil Hunter

The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.

Ingredients

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar from Modena
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper to taste

For the salad:

  • 1 head green leaf lettuce
  • 1 head red leaf lettuce
  • 1 small head romaine
  • 1 large Belgian endive
  • 1 bunch watercress or arugula
  • 1 small head radicchio
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper to taste

Directions

Step 1

In a medium mixing bowl, whisk together the two vinegars, mustard, honey, the 1/2 teaspoon salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt; set aside.

Step 2

Trim the various lettuces and greens and discard any tough or marred outer leaves. Carefully wash and dry the remaining leaves (see Quick Kitchen Nugget in newsletter). 

Step 3

Leave small lettuce leaves whole, but cut the romaine, endive, radicchio, and any large leaves into wide ribbons. Toss all together in a large bowl. To assemble each dish, mound a handful on each of 6 large plates, drizzle with vinaigrette, then top each with a second handful and more vinaigrette. Sprinkle with equal amounts of the grated cheese and some fresh pepper. 

Yields 6 servings

Marinated Mozzarella Pearls

Posted on by The Olive Oil Hunter

Add zest to mozzarella with this flavorful marinade. Pearls are cheese balls about the size of cherry tomatoes. Serve them as a finger food or pair with tomatoes for a first course. 

Ingredients

  • 1 medium lemon
  • 1 garlic clove
  • 1/4 cup finely chopped mix of fresh parsley and basil leaves
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt 
  • 16 ounces mozzarella pearls

Directions

Step 1

Use a Microplane set over a medium bowl to zest the lemon (reserve the rest of the lemon for another recipe) and grate the garlic. Add the herbs, red pepper, olive oil, and salt if using and whisk well.

Step 2

Place the mozzarella into a half-pint lidded jar. Drizzle the olive oil mixture over the pearls and let marinate on the counter for 30 minutes. If not eating right away, cover and refrigerate (bring to room temperature before serving). 

Serves 8

Deconstructed Palta Reina (Queen’s Avocado Salad)

Posted on by The Olive Oil Hunter

Chile’s beloved “Queen’s Avocado” gets a contem- porary reboot. All the classic flavors — creamy avocado, savory chicken salad, and a bright vinaigrette — are here, layered on a bed of greens instead of mounded onto the fruit. Tuna or shrimp salad works beautifully here, too.

Ingredients

For the vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Fine sea salt and freshly ground black pepper

For the chicken salad:

  • 2 cooked chicken breasts, diced
  • 1 stalk celery, diced
  • 1 Roma tomato, diced
  • 2 scallions, white and green parts thinly sliced
  • 1/3 to 1/2 cup mayonnaise
  • Fine sea salt and freshly ground black pepper

For the salad:

  • 2 large Hass avocados, ripe but firm
  • 4 to 6 cups baby greens, such as arugula, kale, and spinach
  • 2 hard-cooked eggs, peeled and quartered
  • 12 black olives

Directions

Step 1

Make the vinaigrette: In a small bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. Set aside.

Step 2

Make the chicken salad: Combine the chicken, celery, tomato, and scallions in a medium bowl. Add the mayonnaise, starting with the smaller amount, and fold together with a spatula. Add more mayonnaise if the mixture seems dry. Season to taste with salt and pepper. Cover and chill until ready to serve.

Step 3

Assemble the salad: Halve, pit, and peel the avocados. Place each half cut-side down and slice crosswise into 1/4-inch-thick slices. Divide the greens among 4 plates. Fan the avocado slices over the greens. Drizzle the vinaigrette over the avocado and greens. Spoon the chicken salad alongside or over the top. Garnish with the egg quarters and black olives.

Serves 4