Fresh-Pressed Olive Oil Club
Pressing Report Page 40

Squash with Chili, Yogurt, and Cilantro Sauce

Posted on by The Olive Oil Hunter

Butternut squash is one of the delights of colder weather. This recipe, with its tangy, herbaceous flavors and beautiful colors, will become a “keeper.” And maybe a holiday tradition.

Ingredients

  • 1 large butternut squash (about 3 pounds)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons extra virgin olive oil
  • 2 ounces cilantro leaves and stems, plus extra leaves for garnish
  • 1 small clove garlic, peeled and crushed
  • 2 1/2 tablespoons pumpkin seeds (pepitas)
  • 1 cup Greek-style yogurt
  • 1 1/2 teaspoons sriracha, or your favorite hot sauce
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Heat the oven to 425ºF.

Step 2

Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4-inch wide and about 2 3/4-inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated.

Step 3

Place the squash, skin side down if possible, on 2 rimmed baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don’t stay skin side down, don’t worry.) Remove from the oven and set aside to cool.

Step 4

To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons of oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a ne paste, and set aside. (If you don’t have a small food processor, a mortar and pestle will work, or consider doubling the amounts to make in a large food processor and save any extra sauce for other uses.)

Step 5

Reduce the oven temperature to 350ºF. Spread the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.

Step 6

When you are ready to serve, swirl together the yogurt and sriracha sauce. (Yogurt’s thickness varies, so adjust the consistency to your liking with a splash of olive oil or water.) Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve.

Serves 4 — Recipe from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Ottam Ottolenghi (Ten Speed Press 2014)

Favorite Carrot Cake

Posted on by The Olive Oil Hunter

Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer cakes—or don’t have the correct pans—bake the cake in a 9 x 13 pan or muffin tins. (Adjust baking times as needed.)

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 pounds (about 4 cups) peeled and grated carrots
  • 1 cup raw pecan or walnut halves
  • 3/4 cup extra virgin olive oil
  • 1 1/4 cups maple syrup or honey
  • 1 cup milk of choice
  • 4 large eggs, preferably at room temperature
  • 2 teaspoons pure vanilla extract
  • Cream cheese frosting (see below)

Directions

Step 1

Preheat the oven to 350°F and grease two 9-inch round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.

Step 2

Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.

Step 3

In a large mixing bowl, combine both flours, the cinnamon, ginger, baking powder, salt, and baking soda. Stir until blended. Add the grated carrots and chopped pecans and stir to combine.

Step 4

In a medium mixing bowl, combine the olive oil, maple syrup, milk, eggs, and vanilla extract. Whisk until fully blended. Pour the wet ingredients into the dry ingredients. Mix with a big spoon until just combined (a few lumps are okay). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.

Step 5

Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.

Step 6

When you’re ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.

Step 7

When you’re ready to serve, use a sharp chef’s knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day and for up to 4 days in the refrigerator.

Cream cheese frosting: Combine 1 pound of cream cheese, 4 tablespoons of butter (both softened), and 2 teaspoons of pure vanilla in a large bowl. Beat with a stand mixer or electric hand mixer. Gradually add 2 1/2 cups of powdered sugar. Beat until smooth.

Serves 12 — Recipe adapted from cookieandkate.com

Wine-Braised Potatoes with Garlic and Chiles

Posted on by The Olive Oil Hunter

The humble potato, a native of South America, takes on a sophisticated persona in this satisfying dish.

Ingredients

  • 2 pounds Yukon gold or red potatoes, peeled and cut into 1- to 1 1/2-inch chunks
  • 2 medium garlic cloves, peeled and minced
  • 1 bay leaf
  • 1/2 teaspoon hot red pepper flakes
  • 1 1/4 teaspoons merquén or smoked paprika
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 small Spanish onion, peeled and finely chopped
  • 3/4 cup dry white wine, preferably Chilean
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup lightly packed fresh flat-leaf parsley, chopped

Directions

Step 1

In a medium bowl, toss the potatoes with the garlic, bay leaf, hot red pepper, paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper.

Step 2

In a large saucepan over medium heat, warm the olive oil until shimmering. Add the onion and 1/2 teaspoon of salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high heat, then cover. Reduce the heat to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.

Step 3

Uncover and continue to cook, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat. Cover and let stand for about 5 minutes. Remove and discard the bay leaf and stir in the parsley. Taste and season with salt and black pepper. Note: Don’t stir the potatoes too vigorously or they’ll break apart and make the sauce gluey. Also, don’t reduce the sauce too far; as the potatoes sit off heat, they’ll continue to absorb the sauce.

Serves 4 — Recipe adapted from 177milkstreet.com

Celery and Greens Salad with Lemony Vinaigrette

Posted on by The Olive Oil Hunter

Celery, usually a wan understudy on a platter of crudités or a bit player in soups, takes on a starring role in this refreshing salad. A rather strong-flavored vegetable, it really benefits from a short soak in olive oil and lemon juice.

Ingredients

  • Zest and juice of 1 lemon (preferably Meyer) or lime
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 10 medium celery stalks, strings removed, thinly sliced on the diagonal (about 4 cups)
  • 2 cups lightly packed fresh flat-leaf parsley leaves, torn if large
  • 1 medium head frisée, chicory, or escarole, cored and torn into bite-size pieces
  • 1/2 cup hazelnuts or walnuts, toasted and finely chopped

Directions

In a large bowl, whisk together the zest and juice as well as the olive oil, then season with salt and pepper. Add the celery and toss, then let the mixture stand for 10 minutes. Add the parsley, frisée, and nuts, then toss again. Season to taste with salt and pepper.

Serves 4 — Recipe from 177milkstreet.com