Unexpected company? You likely have everything you need in your pantry to quickly put together this twist on conventional hummus.
- 1 cup black beans, cooked and drained, some juice reserved (canned okay)
- 2 tablespoons tahini
- 3 cloves garlic, peeled and coarsely chopped
- 1/4 cup coarsely chopped cilantro
- 1/4 jalapeño, deveined and seeded, or a few pickled jalapeño rings
- 1/2 teaspoon ground cumin
- 3 tablespoons fresh lime juice
- 4 tablespoons extra virgin olive oil
- Coarse sea salt, to taste
Put all the ingredients in a food processor. Process until the ingredients form a creamy purée. If the hummus is too thick, blend in a tablespoon of water or reserved bean juice. Serve with baked tortilla wedges, pita bread, raw vegetables, or tortilla chips.
Serves 4 — Recipe adapted from healthyseasonalrecipes.com
Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)
- 4 pounds tomatoes, quartered and seeded
- 2 cups low-sodium vegetable broth
- 1/2 cup extra virgin olive oil
- 1/4 cup tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1/2 cup crème fraîche
- 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish
Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.
In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.
Serves 6 — Recipe from foodandwine.com
The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.
- For the chimichurri sauce:
- 1/4 cup coarsely chopped sweet onion
- 2 garlic cloves, peeled and coarsely chopped
- 1 bunch cilantro, washed and dried
- 1 bunch flat-leaf parsley, washed and dried
- 1/4 cup fresh lime juice (1 to 2 limes)
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon kosher salt, or more to taste
- For the shrimp:
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
Make the chimichurri sauce: Place the onion and garlicin the bowl of a food processor and pulse several times until chopped. Add the cilantro and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.
Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)
Serve the shrimp with rice, pasta, or cauliflower “rice.”
Serves 4 — Recipe adapted from feastingathome.com
With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from the high heat of the grill.
- 4 skin-on salmon fillets, about 6 ounces each, preferably wild-caught
- 6 tablespoons extra virgin olive oil
- 2 teaspoons merquén, chili powder, or smoked paprika
- Coarse salt (kosher or sea) and freshly ground black pepper
- 4 cups watercress, rinsed, drained, and dried
- 1 cup cherry tomatoes, preferably a colorful heirloom mix, halved
- 1 1/2 tablespoons white or red wine vinegar, or more to taste
- 1 teaspoon Dijon-style mustard
Rinse the salmon fillets under cold running water and dry on paper towels. Run your fingers over the flesh side and remove any pin bones with kitchen tweezers or pliers. Using a pastry brush, brush 2 tablespoons of the olive oil on both sides of the salmon fillets. Season evenly with the merquén as well as salt and pepper.
Make the vinaigrette: In a small jar with a tight-fitting lid, combine the remaining 3 tablespoons of olive oil, the vinegar, mustard, and salt and pepper to taste. Set aside.
Combine the watercress and tomatoes in a mixing bowl and set aside until ready to serve.
Set up your grill for direct grilling and preheat to medium-high. Arrange the salmon, skin side down, directly on the grill grate. Cook for 12 to 15 minutes, or until the salmon is opaque and flakes easily when pressed with a fork. Using a thin spatula, carefully transfer the salmon fillets to a plate or platter.
Shake the jar with the vinaigrette ingredients vigorously until the dressing is emulsified. Immediately pour over the watercress and tomatoes, and toss gently. Divide among four dinner plates and top with the salmon fillets.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
- Kosher salt
- 1 bunch broccoli rabe
- 8 garlic cloves, peeled and thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon crushed red pepper flakes, or more to taste
Bring a large saucepan of salted water to a boil. Working in 2 batches, cook the broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from the broccoli rabe and coarsely chop.
Cook the garlic and 1/4 cup olive oil in a medium skillet over medium heat, swirling the skillet occasionally, until the garlic is just beginning to brown around the edges, about 3 minutes. Add the broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6 to 8 minutes; season with salt. Serve broccoli rabe drizzled with more olive oil.
Serves 4 — Recipe from bonappetit.com
This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.
- For the cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon espresso powder
- 2 tablespoons cider vinegar
- 2 teaspoons vanilla
- 2/3 cup extra virgin olive oil
- 2 cups cold water
- For the ganache:
- 12 ounces good semisweet chocolate chips
- 2/3 cup heavy cream
- 1 teaspoon instant coffee granules
- 1/2 teaspoon pure vanilla
Preheat the oven to 350°F. Spray a 9 x 13 inch baking pan lightly with cooking spray. Set aside.
Make the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.
In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Pour into the prepared pan.
Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside on a rack to cool.
Make the ganache: In a small saucepan, combine the chocolate, heavy cream, and instant coffee granules in the top of a double boiler. Heat over simmering water, stirring until smooth and glossy. Remove from the heat and add the vanilla. Pour the ganache over the cake and spread evenly.
Serves 12 — Recipe adapted from themerchantbaker.com
Feel free to substitute rib-eyes, T-bones, Porterhouses, pork chops, or even skirt steaks for filets mignons. (Cooking times may change, however.) You will love the way the olive oil-enhanced sauce complements the meat.
- For the meat:
- 4 filet mignon steaks (each 6 to 8 ounces and at least 1 1/2 to 2 inches thick)
- Coarse salt (sea or kosher)
- 1/2 cup cracked black peppercorns, spread out in a shallow bowl
- For the cutting board sauce:
- 1 clove garlic, peeled
- 1/2 cup stemmed flat-leaf parsley or other fresh herbs
- 2 scallions, trimmed
- 1 red jalapeño or serrano pepper
- Coarse salt (sea or kosher) and freshly ground black pepper
- 1/3 cup best-quality extra virgin olive oil, in a small bowl
Arrange the filets mignons in a baking dish. Generously salt each on both sides. Dry-brine the steaks in the refrigerator for at least 1 hour, uncovered, turning them once.
Set up your grill for direct grilling and heat to medium-high. (Or use a stove-top grill pan.) Brush or scrape the grill grate clean and oil it well.
Dip each filet mignon in cracked black pepper to crust the top and bottom. Arrange the steaks on the grill grate. Grill for 1 1/2 minutes, then give each steak a quarter turn, to lay on a crosshatch of grill marks. When the bottom is sizzling and browned (you may see beads of blood start to form on the top), turn the steaks and grill the other side the same way. Grill the steaks on the sides, too, to expose all surfaces to the heat.
You’ll need about 3 minutes per side for rare (120° to 125°F); 4 minutes per side for medium-rare (130° to 135°F); 5 minutes per side for medium (140° to 145°F). Use an instant-read thermometer inserted through the side of the steak to check for doneness.
In the meantime, make the cutting board sauce: Working on a large cutting board with a well (a juice-catching groove usually around the periphery), finely chop the garlic and parsley. Thinly slice the scallions (both white and green parts) and the pepper crosswise. Season generously with salt and pepper and pour half the olive oil on top. Mix with the blade of the knife.
Remove the hot filets mignons from the grill and lay them directly on top of the ingredients on the cutting board. Cut each steak with downward strokes of the knife into 1/4-inch-thick slices. (There is no need to let the meat rest.) Pour the remaining olive oil over the sliced steaks and toss on the board with a spoon and the blade of the knife: The idea is to coat the steak slices with herbs and oil and mix them with the meat juices. Add salt and pepper to taste. The whole process should take less than a minute. Transfer to a platter or plates and serve at once.
Serves 4 — Recipe adapted from Project Fire by Steven Raichlen (Workman, 2018)
Perhaps you have brined poultry in heavily salted water to season and tenderize it. But dry-brining accomplishes the same thing without taking up as much space in your refrigerator. A hot oven promotes crisp, golden-brown skin. The salsa verde (green sauce) is a piquant and colorful accompaniment.
- For the chicken:
- 1 roasting chicken, about 4 pounds
- 2 teaspoons sea salt, or more as needed
- 2 teaspoons freshly ground black pepper, or more as needed
- 2 tablespoons extra virgin olive oil
- For the salsa verde:
- 1 bunch scallions, trimmed, white and light green parts thinly sliced
- 2 cups loosely packed herbs (mint, dill, chives, etc.), finely chopped
- 1 garlic clove, minced
- Zest and juice from a medium lemon
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon yellow mustard seeds
Remove any giblets from the main cavity of the chicken as well as any large pieces of fat around the opening.
Dry-brine the chicken: Place the chicken on a rimmed baking sheet. Season it generously, inside and out, with salt and black pepper. Refrigerate, uncovered, for 12 to 24 hours. Transfer to a rack in a shallow roasting pan. (Line the roasting pan with foil for easier cleanup.) Tie the legs together with butcher’s string.
When ready to cook, preheat the oven to 450°F for at least 30 minutes. Place the chicken in the roasting pan on the middle shelf of the oven and roast for 50 to 60 minutes, or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 165°F. Let the chicken rest for 20 minutes (uncovered).
In the meantime, in a bowl combine the scallions, herbs, garlic, lemon (zest and juice), olive oil, salt, pepper, and mustard seeds. Taste, adding more salt, pepper, lemon juice, etc., to the mixture. It should be highly seasoned. Carve the chicken and serve with the salsa verde.
Serves 2 to 3 — Recipe adapted from notwithoutsalt.com
These are made the traditional Chilean way, filled with beef, onions, spices, and stuffed with hard-cooked egg quarters and brined green olives.
- For the dough:
- 3 3/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled, cut into 1/2-inch cubes
- 1 1/4 cups ice water
- For the filling:
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, finely minced
- 3/4 pound of ground beef, preferably chuck
- 1 large onion, peeled and finely diced
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon hot sauce, or more to taste
Salt and pepper, to taste
- To finish the empanadas:
- 12 brined green olives, pitted
- 3 hard-cooked eggs, peeled and cut lengthwise into 12 quarters
- An egg wash made by beating 1 egg in a small cup or bowl
Make the dough: In the bowl of a food processor, pulse the flour, sugar, and salt about 6 to 8 times until combined. Add the butter and pulse again (about 16 times) until the butter bits are about the size of peas.
Transfer the mixture to a large bowl, then add the water in 1/4-cup increments, stirring it in with a rubber spatula. Press the mixture against the sides of the bowl to form a cohesive dough (you may not need all of the water).
Turn the dough out onto a clean, lightly floured work surface and divide in half. Form each portion into a ball, then flatten to a 6-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours (or up to 2 days) before using.
Prepare the filling: Sauté over medium-high heat the olive oil, garlic, beef, and onion until the onions are translucent, about 5 minutes. Add the spices, hot sauce, and salt and pepper and continue to cook for another 3 to 4 minutes. Set aside until cool. The filling can be made a day ahead of time.
Assemble the empanadas: Roll out one of the refrigerated disks of dough on a well-floured surface into an 18-inch circle about 1/8-inch thick. Cut out circles 6-inches in diameter with a knife (I used an overturned bowl as a guide) and transfer them to two large foil-lined baking sheets. I got about six 6-inch rounds from each disk. Make sure you cut the rounds carefully since you won’t be able to re-roll the scraps. (They toughen if overhandled.) Repeat with the remaining disk of dough.
Add about 2 heaping tablespoons of the meat mixture to the center of each dough round, as well as the olives and egg quarters (1 per empanada), then fold one edge of the dough over to create a half-moon. Crimp the edges with the tines of a fork. A tight seal will keep the empanadas from bursting. The empanadas can be refrigerated up to 3 hours before baking.
Bake the empanadas: Preheat your oven to 425°F. Brush the tops of the empanadas with the egg wash and bake until golden brown, about 20 minutes, rotating the pans for even browning. (If using a convection oven, as I did, bake for 21 minutes at 400°F.)
Makes 12 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Lilly, the talented cook/housekeeper at the Don Rafael farm in Chile’s Lontue Valley, shared her recipe for Chile’s favorite condiment during one of our many visits to the farm. Serve it with bread, meat, or seafood. It’s best, she says, when made less than 2 hours ahead.
- 8 scallions, trimmed, white and green parts thinly sliced
- 4 fresh aji or serrano peppers, stemmed, seeded, and finely diced
- 1 medium bunch fresh cilantro, leaves and tender stems chopped
- 1/2 clove garlic, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice, or more to taste
- 1 tablespoon water
- Coarse salt (kosher or sea) to taste
In a medium bowl, combine the scallions, peppers, cilantro, garlic, olive oil, water, and lemon juice. Season to taste with salt. Cover and refrigerate if not using immediately.
Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club