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Explore Recipes Sides & Salads Page 13

Asparagus with Olive Oil Sabayon

Posted on by The Olive Oil Hunter

Fresh asparagus is one of my favorite vegetables, especially when paired with a luscious olive oil sabayon. If not using the asparagus immediately, trim the ends (as you would cut flowers) and stand upright in a tall glass of water. Cover the tips with a plastic bag and refrigerate for a day or two.

Ingredients

  • 1 cup dry white wine
  • 1/3 cup white wine vinegar
  • 1 pound green or white asparagus, tough ends trimmed
  • 2 egg yolks
  • 1/3 cup extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black or white pepper

Directions

Step 1

Place the wine and vinegar in a saucepan and bring to a simmer over medium-high heat. Reduce the mixture by three-quarters and let cool.

Step 2

Steam the asparagus in a double boiler over medium-high heat until tender, about 8 to 10 minutes; set aside but keep warm.

Step 3

Transfer the wine reduction to the top of a double boiler and add the egg yolks. Set over simmering water over medium heat. Cook, whisking constantly, until the yolks thicken enough to fall into thin ribbons when the whisk is lifted from the pan. Remove the pan from the heat and gradually whisk in the olive oil. Thin, if necessary, with one to two tablespoons of water. Season with salt and pepper.

Step 4

Arrange the asparagus on a platter, spoon on the sauce, and serve.

Serves 4 — Recipe adapted from saveur.com

Pisto Manchego

Posted on by The Olive Oil Hunter

The cuisine of the Iberian peninsula was heavily influenced throughout history by its many conquerors. This dish, a popular one throughout Spain, was no doubt introduced to the country by the Moors. The key to its texture and flavors is to cook each vegetable slowly and individually. Your patience will be well rewarded!

Ingredients

For the tomato sauce:

  • 2 to 3 cloves garlic, peeled and minced
  • 6 plum tomatoes, peeled, seeded, and crushed by hand
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sugar

For the vegetables:

  • 1 large Spanish onion, peeled and diced (for about 2 cups)
  • 2 red bell peppers, stemmed and diced (for about 2 cups)
  • 1 Cubanelle or Anaheim pepper, stemmed and diced
  • 2 medium zucchini squash, stemmed and diced
  • 1/4 cup extra virgin olive oil, divided, plus extra for serving
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 4 tablespoons grated Manchego cheese, for serving

Directions

Step 1

Make the tomato sauce: Heat a heavy-bottomed saucepan over medium-low heat. Add 2 tablespoons of olive oil and stir-fry the garlic. Add the tomatoes. Reduce the heat to low (your stovetop’s minimum setting) and cook about 30 minutes, stirring occasionally with a wooden spoon.

Step 2

Make the vegetable mixture: Heat a second heavy-bottomed saucepan over medium-low heat
and, when hot, add a tablespoon of olive oil and stir in the onion. Cook the onion until it becomes translucent and golden. (Do not let the onion brown.) Transfer to a bowl.

Step 3

Add the remaining tablespoon of olive oil to the pot and stir in the peppers. Cook over low heat, stirring from time to time. Add the peppers to the onions. Cook the zucchini the same way as the peppers. Leave in the pan. Return the onions and peppers to the pan with the zucchini; add the tomato sauce. Turn the heat to very low. Cook for 45 minutes, seasoning to taste with the salt, black pepper, and sugar.

Step 4

Turn off the heat and let the stew rest for several hours to allow the flavors to develop. Reheat gently, then transfer to warmed shallow bowls. Top each serving with a drizzle of extra virgin olive oil and a sprinkling of cheese.

Serves 4 — Recipe adapted from food52.com

Mango Gazpacho

Posted on by The Olive Oil Hunter

Here’s a refreshing riff on classic gazpacho—perfect for a weekend brunch or as a prelude to lunch or a light supper. I like to serve it in small straight-sided Spanish sherry glasses called chatos.

Ingredients

  • 3 mangoes, pitted, peeled, and coarsely chopped
  • 2 cups fresh orange juice
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • 1 small onion, peeled and cut into 1/4-inch dice
  • 2 garlic cloves, peeled and minced
  • 1/2 to 1 jalapeño, stemmed, seeded, and minced (optional)
  • 2 tablespoons chopped parsley, basil, mint, or cilantro
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Process the mangoes, orange juice, lime juice, and 3 tablespoons of olive oil in a blender or food processor until puréed.

Step 2

Transfer to a medium bowl or pitcher, along with the bell pepper, onion, garlic, jalapeño (if using), and parsley. Add salt and pepper to taste. Cover and refrigerate.

Step 3

Drizzle with additional olive oil before serving.

(The gazpacho can be made several hours ahead.)

Serves 6 — Recipe adapted from allrecipes.com

Spinach and Chickpeas (Espinacas con Garbanzos)

Posted on by The Olive Oil Hunter

Especially popular in the Andalucían city of Seville, this dish can be served as a tapa, a light meal, or a satisfying side dish. Bagged baby spinach is usually sold washed. If your spinach is garden-fresh, rinse it well and drain itbefore adding to the chickpeas.

Ingredients

  • 1 cup jarred or canned chickpeas, drained
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 4 cloves garlic, peeled and thinly sliced
  • 1/2 Spanish onion, peeled and diced
  • 1/2 teaspoon Spanish smoked paprika (pimentón)
  • 1/2 teaspoon ground cumin
  • 1/2 cup tomato purée
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 cups tightly packed baby spinach

Directions

Step 1

Rinse the chickpeas under cold running water and drain. Set aside.

Step 2

Heat a nonstick sauté pan over medium heat. Add 2 tablespoons of extra virgin olive oil and stir in the garlic and onions. Cook until the onions and garlic are softened and golden brown. Season with the paprika and cumin. Stir in the tomato purée. Add salt and pepper to taste.

Step 3

Reduce the heat to low. Stir in the spinach and cover the pan. Let the mixture cook for
2 minutes. Remove the lid and add the chickpeas. Taste for seasoning, adding more salt and pepper, if desired. Continue to cook for 4 to 5 minutes, stirring occasionally. Transfer to a shallow bowl and drizzle with additional olive oil before serving.

Serves 2 — Recipe adapted from spainonafork.com