Fresh-Pressed Olive Oil Club
Italian Harvest Page 5

Lemon and Olive Oil Panna Cotta

Posted on by The Olive Oil Hunter

This classic Italian dessert (panna cotta translates to “cooked cream”) is simultaneously rich-tasting, yet light. For a festive touch, substitute orange zest for lemon zest, then garnish with candied orange peel and/or fresh pomegranate arils. We used an olive oil of medium intensity.

Ingredients

  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1 tablespoon cold water
  • 2 tablespoons extra virgin olive oil, plus more for oiling and drizzling
  • 1 1/2 cups buttermilk
  • 1 1/2 cups heavy whipping cream
  • 7 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated lemon zest, preferably from a Meyer lemon
  • 1/4 teaspoon sea salt
  • Additional lemon zest, for garnish
  • Fresh fruit, for garnish (optional)

Directions

Step 1

Put the gelatin in a small dish and pour the water over. Stir to dissolve. (Make sure the gelatin’s dissolved completely.) Lightly oil 6 small custard cups or ramekins (1/2 cup capacity) or similar dishes with olive oil.

Step 2

Whisk the 2 tablespoons olive oil into the buttermilk.

Step 3

Combine the cream, sugar, vanilla, lemon zest, and salt in a heavy saucepan. Place over medium-high heat and whisk to dissolve the sugar. Heat just until bubbles start to form on the edge of the pan. Remove the pan from the heat and stir in the gelatin until it is thoroughly incorporated. Add the buttermilk mixture and stir to blend. Pour through a mesh strainer/sieve into a container with a pour spout, such as a liquid measuring cup.

Step 4

Pour the mixture into the prepared ramekins. Cover and refrigerate until set, at least 4 hours and up to 2 days ahead.

Step 5

When ready to unmold the panna cottas, lightly oil 6 dessert plates with olive oil. (The oil will allow you to reposition the desserts on the plate, if need be.)

Step 6

Dip the bottom of each ramekin in very warm water for about 3 seconds (repeat as necessary) and loosen the sides with the edge of a dull knife or small offset spatula. Invert over the prepared plates, jiggling each ramekin until the panna cotta releases. Sprinkle the tops of the panna cottas with lemon zest and drizzle with olive oil.

Serves 6 — Recipe from familystylefood.com

Brussels Sprouts with Pancetta

Posted on by The Olive Oil Hunter

Though sold year round, brussels sprouts are at their best after the first frost. (Near the holidays, you can sometimes find them still on the stalk.) Diced pancetta and balsamic vinegar make these an unforgettable side dish. Another plus? The sprouts can be braised on the stovetop, freeing up valuable real estate in your oven.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in half)
  • Salt and pepper
  • 6 ounces pancetta in small dice (1 1/2 cups)
  • 3 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup balsamic vinegar
  • 1/2 cup rich chicken broth, plus more if needed
  • 2 tablespoons chopped flat-leaf parsley

Directions

Step 1

Heat the oven to 350°F.

Step 2

Heat the butter and olive oil in a large skillet over medium-high heat until foamy. Add the brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add the diced pancetta, and sauté, tossing frequently, until the sprouts
are well browned and softened slightly and the pancetta is crisp, about 10 minutes more.

Step 3

Reduce the heat. Add the shallots and garlic and sauté until fragrant, 2 minutes. gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Step 4

Increase the heat to high, add the balsamic vinegar and stock, and cook, tossing frequently, until the sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting the seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl.

Serves 6 to 8 — Recipe from cooking.nytimes.com

Lentil Soup

Posted on by The Olive Oil Hunter

You likely have everything you need in your pantry to make this hearty and filling soup. Feel free to use green French lentils or the more common (and less expensive) brown variety. Blending a portion of the soup gives it a creamy texture.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, peeled, then pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, or more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste

Directions

Step 1

Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Step 2

Add the garlic, cumin, curry powder and thyme. Cook stirring constantly, about 30 seconds. Add the diced tomatoes and cook for a few more minutes, stirring often.

Step 3

Pour in the lentils, broth and the water. Add 1 teaspoon of salt, a pinch of red pepper flakes and freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a
gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Step 4

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot.

Step 5

Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes. Drizzle with olive oil.

Step 6

Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes. Drizzle with olive oil.

Serves 4 — Recipe adapted from cookieandkate.com

Orecchiette with Roasted Butternut Squash and Kale

Posted on by The Olive Oil Hunter

The sweetness of butternut squash makes the leap to savory when paired with fresh-pressed olive oil, sage, and kale. Of course, butternut squash can be notoriously difficult to peel and cube. We’ve found it’s easier if you slice the top and bottom off with a sharp knife, then microwave the squash for 3 to 4 minutes. Let cool before peeling and dicing. Save this recipe for a day when you have plenty of time and are looking forward to spending it the kitchen. Though we tried to simplify it, the dish dirties a fair number of pots and pans.

Ingredients

  • 1 large butternut squash, peeled and cut into small cubes
  • 6 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 pinch cayenne pepper, or more to taste
  • 1/4 teaspoon freshly ground nutmeg
  • 1 red onion, peeled and thinly sliced
  • 1/2 pound orecchiette
  • 1 or 2 large cloves garlic, minced
  • 1 cup rich chicken or vegetable broth
  • 1 bunch kale, preferably lacinato, stemmed
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 ounce goat cheese, crumbled (optional)
  • 1 tablespoon finely chopped fresh sage
  • Grated Parmigiano-Reggiano, for serving

Directions

Step 1

Preheat the oven to 425°F. Toss all but one cup of the butternut squash with 2 tablespoons of olive oil as well as salt, pepper, the cayenne pepper, and the nutmeg on a rimmed sheet pan. Roast, turning once or twice, until the butternut squash cubes are tender and caramelized, 20 to 30 minutes. Set aside.

Step 2

Meanwhile, heat 2 tablespoons of the remaining olive oil in a large saucepan or Dutch oven over medium-low heat. Sauté the onions until softened, about 15 minutes. Set aside. Do not wash the pan, as you’ll need it again. 1 tablespoon at a time, and knead gently until the mixture is firm enough to roll.

Step 3

Heat another tablespoon of olive oil in the saucepan over medium-high heat. Cook the remaining cup of butternut squash for approximately 3 minutes. Add the garlic and cook for another minute. Add 1/2 cup of the chicken broth and cook until broth is almost completely absorbed.

Step 4

Roughly chop the kale leaves. Add the kale to the butternut squash in the saucepan and stir until the kale has softened. Add the onions and white wine and cook for 5 minutes.

Step 5

In the meantime, bring a large pot of generously salted water to a boil over high heat. Cook the orecchiette according to the package directions until just al dente. Drain, reserving some of the pasta water.

Step 6

Add the remaining chicken broth to the saucepan with the butternut squash and kale and reduce it by one-third (about 10 minutes). Turn the heat to low and add the heavy cream. Stir in the oven-roasted squash. If the sauce seems thick, loosen it with the reserved pasta cooking water (a tablespoon at a time).

Step 7

Transfer to a serving bowl. Sprinkle with goat cheese, if using, the sage, and Parmigiano-Reggiano. Serve immediately.

Serves 4 — Recipe adapted from food52.com