Fresh-Pressed Olive Oil Club
Pressing Report Page 39

Wakey-wakey Spiced Persimmon Smoothie

Posted on by The Olive Oil Hunter

Available during the fall and winter months, seedless Fuyu persimmons are prized throughout the world for their nuanced flavors (reminiscent of pear, pumpkin, and brown sugar) and lack of astringency. Olive oil gives this vitamin- and antioxidant-packed smoothie a rich mouthfeel.

Ingredients

  • 2 ripe Fuyu persimmons
  • 1 banana, frozen, peeled
  • 1 cup almond, cashew, or other milk
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • Pomegranate seeds, for garnish (optional)

Directions

Wash the persimmons and remove the stems. Add the fruit, along with all other ingredients, to a blender and blend for one minute. Pour into a chilled glass. Top with pomegranate seeds, if desired.

Makes 1 smoothie — Recipe adapted from downshiftology.com

Pear Salad with Blue Cheese, Olive Oil, and Mint

Posted on by The Olive Oil Hunter

South of Melbourne is Tasmania’s King Island, recognized around the world for its outstanding dairy products. One of them is a particularly unctuous waxed blue cheese known as “Roaring 40s Blue.” It is named after the punishing 100 km/hr winds (62 mph) that bedevil the latitude of 40°S. If unavailable, substitute your favorite blue cheese, such as gorgonzola or Roquefort.

Ingredients

  • 2 large ripe red Bartlett pears, halved, cored, and cut into thick wedges
  • Sea salt, to taste
  • 8 ounces blue cheese, preferably from King Island, brought to room temperature and cut into wedges
  • 12 dates, pitted
  • 1/3 cup extra virgin olive oil, for drizzling
  • 1/4 cup loosely packed fresh mint leaves
  • 1 teaspoon pink peppercorns, toasted and lightly crushed
  • Eight 1/2-inch-thick slices country-style white bread

Directions

Divide the pears among 4 salad plates and season with salt. Arrange a wedge of cheese and 3 dates on each plate. Drizzle with the olive oil and garnish with the mint and peppercorns. Serve with the sliced country bread for dipping in the olive oil.

Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)

Cauliflower, Cashew, and Coconut Curry

Posted on by The Olive Oil Hunter

Curries have been popular in Australia since the 19th century, reportedly helping newly arrived British colonialists adapt to the island continent’s unfamiliar proteins, like wombat and kangaroo. Here, we offer you a vegan version of the dish.

Ingredients

  • One 1-inch piece fresh ginger, peeled and chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 1 green chile, roughly chopped (seeded if you prefer less heat)
  • Coarse salt (kosher or sea)
  • 4 tablespoons extra virgin olive oil
  • 2 large onions, peeled and finely chopped
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons ground coriander
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon chile powder
  • 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
  • One 14-ounce can unsweetened coconut milk
  • 3/4 cup unsalted cashews
  • 1/2 cup frozen peas
  • 1/2 teaspoon garam masala
  • 1 small bunch cilantro, leaves chopped, for serving
  • 1 lemon wedge, for serving
  • Cooked basmati rice, for serving

Directions

Step 1

Place the ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

Step 2

In a large skillet with a lid, heat 3 tablespoons olive oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Step 3

Stir in the tomato paste, coriander, cumin, chile powder, and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Step 4

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Step 5

Add the peas and garam masala to the cauliflower mixture and cook, stirring, about 5 minutes. Season to taste with salt.

Step 6

Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Serves 4 — Recipe adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha (Flatiron Books 2015)

Pasta with Silky Eggplant Sauce

Posted on by The Olive Oil Hunter

When food writer Francis Lam’s recipe appeared in Gourmet magazine more than a decade ago, it was called “Let-My-Eggplant-Go-Free! Spaghetti,” a rather curious moniker. And one that doesn’t hint at how satisfying this rather homely dish—Italian peasant food at its best—really is. Whatever you call it, add it to your repertoire.

Ingredients

  • Coarse salt (kosher or sea)
  • 1 pound eggplant, cut into 1/2-inch slices
  • 1/3 cup extra virgin olive oil, plus more to finish
  • 3 garlic cloves, peeled and lightly crushed
  • Leaves from 2 sprigs thyme or oregano, chopped
  • 1 cup vegetable stock or water
  • 1 pound uncooked long pasta, such as spaghetti or linguine
  • 2 tablespoons minced oil-cured sun-dried tomatoes
  • 6 basil leaves, slivered
  • Freshly ground black pepper
  • Grated Parmigiano-Reggiano (optional)

Directions

Step 1

Lightly salt the slices of eggplant, stack them back together, and let them hang out for 20 minutes in a strainer. Meanwhile, pour the olive oil into a wide, heavy saucepan over low heat and add the garlic cloves.

Step 2

Dry off the eggplant and cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to mediumhigh, add the thyme, and stir. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while, so the bottom doesn’t scorch.

Step 3

While the eggplant is softening, bring a large pot of water to boil, salt it, and cook the pasta to al dente. Check on the eggplant while the pasta cooks. The liquid should be mostly absorbed or reduced after about 20 minutes. Once the eggplant looks mashable, mash it up with a spoon and adjust the seasoning with salt and pepper to taste. It should be silky-smooth and garlicky and humming with oil.

Step 4

Drain the pasta and toss with the eggplant purée. Stir in the tomatoes, basil, and pepper and gild the lily with some more olive oil and a handful of cheese before serving.

Serves 4 as a main course, 6 as a starter — Recipe adapted from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (Ten Speed Press 2015)