Fresh-Pressed Olive Oil Club
Pressing Report Page 28

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

Grilled Broccoli Rabe with Salsa Rossa

Posted on by The Olive Oil Hunter

Broccoli rabe (also known as rapini) is a deliciously bitter green closely related to turnips. To ensure tenderness, the stalks are blanched, then grilled. You’ll find the Salsa Rossa pairs well with many green vegetables—green beans, brussels sprouts, broccoli, etc.

Ingredients

For the Salsa Rossa

  • 1 cup sun-dried tomatoes (not oil-packed) Pinch of hot red pepper flakes
  • 1 roasted and peeled red bell pepper, stemmed, seeded, and chopped
  • 1/4 cup finely chopped pickled hot peppers, plus 1/4 cup brine from the jar
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Coarse salt (kosher or sea) and freshly ground black pepper

For the broccoli rabe

  • 1 pound broccoli rabe, trimmed
  • 2 tablespoons extra virgin olive oil Coarse salt (kosher or sea) and freshly ground black pepper
  • Shaved Pecorino Romano, for serving

Directions

Step 1

Make the Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and hot red pepper flakes. Let stand until the tomatoes are softened, 15 minutes.

Step 2

Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine, and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper to taste.

Step 3

Make the broccoli rabe: Set up an ice bath (a large bowl of water and ice). In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry.

Step 4

Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil, then season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 4 minutes. Serve with the Salsa Rossa and Pecorino.

Serves 4 to 6 — Recipe adapted from Food and Wine, September 2016