Fresh-Pressed Olive Oil Club
Pressing Report Page 26

Twice-Baked Breakfast Potatoes

Posted on by The Olive Oil Hunter

Talk about a reason to get up in the morning! These Instagram-worthy twice-baked potatoes will wow your family or guests. Feel free to substitute sweet potatoes for russets. And for a vegetarian option, replace the bacon with sautéed mushrooms. We recommend a final drizzle of extra virgin olive oil over the top of the potato before serving.

Ingredients

  • 2 medium russet potatoes, scrubbed and pricked with a fork all over
  • 1 tablespoon extra virgin olive oil, plus 2 tablespoons for the mash
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 tablespoons heavy cream or milk
  • 4 slices thick-cut bacon, cooked
  • 4 medium eggs
  • 1/2 cup shredded cheddar
  • 1 tablespoon thinly sliced chives or scallions, for garnish

Directions

Step 1

Preheat the oven to 400˚F.

Step 2

Rub the outside of the potatoes with the 1 tablespoon of olive oil and season with salt and pepper. Place the potatoes directly on the oven rack in the center of the oven and bake for 1 hour, or until the potatoes are tender in the center. (A bamboo skewer should pierce them easily.) Remove the potatoes from the oven and cool for 15 to 20 minutes.

Step 3

Cover a baking sheet with foil for easier clean-up. Using a sharp knife, slice each potato in half length- wise and hollow each half out with a spoon or melon baller, scooping the potato flesh into a mixing bowl. (It’s important that you do this while the potatoes are still hot.) Arrange the potato shells on the prepared baking sheet, making sure they are fairly level. (You can prop them upright with crumpled foil if necessary.)

Step 4

Add the remaining olive oil and cream to the scooped potato and mash until smooth. Season with salt and pepper.

Step 5

Spread 2 tablespoons of the mashed potato mixture in the bottom of each hollowed potato skin; sprinkle with 1 tablespoon of the cheese (you may have some remaining mashed potato left to nibble on). Arrange a slice of bacon lengthwise on each potato, tucking it into the hollowed-out potato shell. Break the eggs individually into a small bowl, then gently pour into the potato shells. Try not to break the yolks.

Step 6

Lower the oven temperature to 375˚F and bake the potatoes until the egg whites have just set and the yolks are still runny, 18 to 24 minutes.

Step 7

Top each potato with a sprinkle of the remaining cheese, season with salt and pepper, garnish with chives, and drizzle with EVOO.

Serves 4 — Recipe adapted from spoonforkbacon.com

Braised Fennel and Lentils

Posted on by The Olive Oil Hunter

For this recipe, we prefer the green French lentils sold as Le Puy or Du Puy. Though in a pinch, you could substitute brown lentils. Save a few of the fennel bulb’s feathery fronds for a garnish.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 shallot, peeled and thinly sliced
  • 1 fennel bulb, trimmed, the bulb thinly sliced
  • 1 1/2 cups green (Le Puy) lentils, rinsed and sorted
  • 1 teaspoon tomato paste
  • 1 teaspoon coarse salt (kosher or sea), or more to taste
  • 2 bay leaves
  • 1 quart vegetable or chicken stock
  • 1 tablespoon Dijon mustard (optional)

Directions

Step 1

Heat the olive oil in a large saucepan over medium-high heat. Add the shallot and fennel. Cook, stirring occasionally, for 5 to 6 minutes, or until softened. Stir in the lentils, tomato paste, bay leaves, and stock. Bring to a simmer, reduce the heat to low, and cook, stirring occasionally, for 20 to 30 minutes or until the lentils are cooked but not mushy.

Step 2

Pour off any excess stock. Turn off the heat, stir in the mustard, if using, and season to taste with additional salt, if desired.

Step 3

Remove the bay leaves before serving.

Serves 4 to 6 — Recipe adapted from delicious.com.au

Olive Oil Cake with Honey Yogurt Cream and Strawberries

Posted on by The Olive Oil Hunter

Moist and fairly dense, this fruit-inflected cake is a perfect grand finale to a warm-weather meal. Blueberries can stand in for strawberries.

Ingredients

  • 1/2 cup extra virgin olive oil, plus more for greasing the pan
  • 1 1/2 cups almond flour (about 5 1/4 ounces)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 1 teaspoon granulated sugar, divided use
  • 4 large eggs
  • 2 teaspoons lime zest, divided use
  • 3 1/2 tablespoons plus 1 teaspoon fresh lime juice (from 2 limes), divided
  • 1 teaspoon pure vanilla extract
  • 2 quarts fresh strawberries, washed, hulled and quartered
  • 1 cup plain whole-milk Greek-style yogurt
  • 1/4 cup heavy (whipping) cream
  • 1/4 cup honey

Directions

Step 1

Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8-inch springform pan with olive oil. Line the bottom of the greased pan with parchment paper, and lightly grease the parchment; set the prepared pan aside.

Step 2

Whisk together the flours, baking powder, and baking soda in a medium bowl.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer) beat 1/2 cup of the sugar and the
eggs on medium-high until pale yellow and slightly thickened, about 3 minutes. Beat in the 1/2 cup of olive oil, 1 teaspoon lime zest, 3 1/2 tablespoons of lime juice, and the vanilla. With the mixer running on low speed, gradually add the flour mixture until just incorporated.

Step 4

Pour the batter into the prepared pan. Bake until the top is dark golden brown and a toothpick inserted in center comes out with crumbs (not wet batter) attached, 40 to 45 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the outer ring, and invert the cake onto the wire rack. Remove the bottom of pan and the parchment; cool the cake completely, about 1 hour.

Step 5

Stir together the strawberries, the remaining 1 teaspoon of lime zest, and the remaining 1 teaspoon of sugar in a medium bowl. Let the fruit stand at room temperature for 30 minutes to 1 hour.

Step 6

Whisk together the yogurt, cream, honey, and the remaining 1 teaspoon of lime juice until incorporated.

Step 7

Top each cake slice with large spoonfuls of the yogurt mixture and strawberries.

Serves 6 — Recipe from foodandwine.com

Grilled Carrots with Avocado and Mint

Posted on by The Olive Oil Hunter

If possible, buy fresh just-picked carrots with the tops still on (you can always make pesto out of the tops). There’s no need to peel them as the skin is thin and tender.

Ingredients

  • 1 teaspoon cumin seeds
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 serrano chile, thinly sliced
  • One 1-inch piece ginger, peeled and finely grated
  • Kosher salt
  • 1 1/2 pounds medium carrots, halved lengthwise, tops trimmed to 1 inch
  • 2 avocados, peeled, pitted, and cut into large pieces
  • 1/2 cup mint leaves

Directions

Step 1

Prepare a grill for direct grilling and heat to medium. Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Step 2

Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in 1/4 cup olive oil until combined, then stir in the chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Step 3

Toss the carrots with the remaining 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Grill the carrots, turning occasionally, until lightly charred in spots and tender, 14 to 18 minutes. Immediately transfer the carrots to the bowl with the sauce. Toss to coat; season with salt.

Step 4

Arrange the avocado and carrots on a platter. Spoon any remaining sauce over them, then top with mint. Serve the carrots warm or at room temperature.

Serves 4 — Recipe from bonappetit.com