Fresh-Pressed Olive Oil Club
Pressing Report Page 34

Marinated Piquillo Pepper and Whipped Eggplant Toast

Posted on by The Olive Oil Hunter

Piquillo peppers are grown in the town of Lodosa, Navarre, Spain. Their name translates to “little beak,” as their pointy tips resemble a bird’s beak. Mild in fl avor and similar to bell peppers in texture, they are generally sold jarred in brine or olive oil. They’re perfect for stuffing or roasting.

Ingredients

  • 1 medium eggplant, sliced into 1-inch-thick rounds
  • 1/2 cup extra virgin olive oil, plus more for coating a frying pan
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 to 4 garlic cloves, peeled and thinly sliced
  • 1/3 cup sherry vinegar
  • 1/4 cup honey
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • One 12-ounce jar grilled piquillo peppers, drained and patted dry
  • 4 ounces goat cheese
  • 2 ounces cream cheese
  • Thick toasts made from your choice of bread, such as a baguette

Directions

Step 1

Roast the eggplant directly over a gas flame, turning occasionally, until charred all over and soft, about 12 minutes. (Alternatively, halve the eggplant lengthwise and roast at 425°F until tender, about 30 minutes.) Transfer to a colander and let cool slightly, then peel and let cool completely.

Step 2

Meanwhile, in a medium saucepan, cook the garlic in the oil over medium heat until sizzling, about 2 minutes. Remove from the heat and whisk in the vinegar, honey, rosemary, oregano, and minced parsley. Season the vinaigrette generously with salt and pepper.

Step 3

Heat a large cast-iron skillet filmed with olive oil. In batches if necessary, add the piquillos to the skillet in an even layer. Cook over high heat, turning once, until lightly charred on both sides, about 2 minutes total. Add the piquillos to the warm vinaigrette and let cool completely.

Step 4

In a food processor, combine the eggplant with both cheeses and purée until smooth. Scrape into a bowl and season with salt and pepper. Spread the whipped eggplant on toasts, and using a slotted spoon, spoon some of the marinated piquillos on top. Garnish with chopped parsley.

Serves 4 to 6 as a tapa — Recipe from Food and Wine, May 2016

Marinated Fish with Salmoriglio Sauce

Posted on by The Olive Oil Hunter

Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.

Ingredients

For the Fish:

  • White vinegar
  • 2 pounds fish fillets, such as trout, halibut, or wild salmon, with or without skin
  • Coarse salt (kosher or sea)
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fine, dry bread crumbs
  • 2 tablespoons extra virgin olive oil

For the Salmoriglio Sauce:

  • 2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard Coarse salt (kosher or sea)
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.

Step 2

In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt, then pour into a sauceboat.

Step 3

Preheat the oven to 400°F or light a grill. Bake the fish on a rimmed sheet pan until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. (Cooking times are approximate and could vary depending on the type of fish and the thickness of the fillets.) Transfer the fish to a platter. Pour the sauce over the fish fillets and serve.

Serves 4 — Recipe from Food and Wine September 2007

Oven-Roasted Eggplant

Posted on by The Olive Oil Hunter

I enjoy multiple variations of this yummy recipe. Some of my finishing options: 1 teaspoon fresh thyme leaves; a drizzle of fresh lemon juice; parsley, chives or green onions; a drizzle of honey and chopped, fresh rosemary; a drizzle of good quality aged balsamic vinegar; a dollop of yogurt.

Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions

Step 1

Preheat the oven to 420°F.

Step 2

Line a rimmed sheet pan with parchment paper.

Step 3

Cut the eggplant into large cubes, about 1 1/4 inch. Place in a large bowl, drizzle with the oil, and season with salt and pepper.

Step 4

Toss well, spread on the sheet pan, roast 20 minutes. Turn, roast for a further 10 minutes – the edges should be caramelized, soft inside, but not shriveled up and dismal.

Step 5

Transfer to a serving plate. Delicious served plain, but see above for some finishing options.

Serves 4 — Recipe adapted from recipetineats.com

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