Fresh-Pressed Olive Oil Club
Pressing Report Page 53

Mark Bittman’s Spanish Cod with Chickpeas and Sherry

Posted on by The Olive Oil Hunter

Cod, chickpeas, and sherry are among Spain’s most iconic foods. This dish requires mere minutes of active time, but when paired with a salad (such as the Orange and Fennel Salad on page 14), can be served with pride to guests.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 pounds skinless cod fillets
  • Salt and freshly ground pepper
  • One 19-ounce can chickpeas, drained and rinsed
  • 1/2 cup plus 1 tablespoon dry or semidry sherry, such as amontillado
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped parsley

Directions

Step 1

Preheat the oven to 325°F. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the fish and cook for 1 minute longer.

Step 2

Transfer the cooked cod to a rimmed baking sheet. Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet. Bake the cod for about 6 minutes, or until just white throughout.

Step 3

Meanwhile, set the skillet over high heat. Add the chickpeas and stir until warmed through. Add 1/2 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.

Step 4

Spoon the chickpeas onto a large platter. Set the cod fillets on top and pour any accumulated cod juices over the fish. Sprinkle with the chopped parsley and serve right away.

Serves 8 — Recipe from Food and Wine, September 2004

Padrón Poppers

Posted on by The Olive Oil Hunter

In Spain, Padrón peppers (now widely available in the US) are often sautéed in olive oil, then salted and served as a tapa. But they can be stuffed, too, as this riff on jalapeño poppers proves. Although their twisted shapes make them more difficult to stuff, shishitos can be substituted for Padróns.

Ingredients

  • 12 fresh Padrón peppers (handpick the largest and the straightest)
  • 2 ounces very thinly sliced Serrano ham or prosciutto
  • 6 ounces cream cheese, softened
  • 4 ounces grated Manchego cheese
  • 1 tablespoon finely minced chives or scallion greens
  • 1 1/4 cups panko bread crumbs
  • 2 tablespoons extra virgin olive oil
  • Pimentón (Spanish smoked paprika)

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Lay the ham slices on the parchment and bake for 6 to 8 minutes, or until beginning to crisp. Remove from the oven and transfer the ham to a cutting board. Let cool, then chop or crumble into small pieces. Set aside. Reserve the baking sheet; you’ll need it for the poppers.

Step 2

Reduce the oven temperature to 375°F. Using a sharp knife, slice the peppers in half lengthwise, preserving the stems, if possible. Use the edge of a metal spoon to remove the seeds and ribs.

Step 3

In a small bowl, combine the cream cheese, the Manchego, chives, and chopped ham. Fill the pepper halves with the mixture using a spoon or a piping bag. In another bowl, combine the panko with the olive oil. Dip each popper into the panko, filling side down. If necessary, press the panko with your fingers to make sure it adheres. Dust each popper lightly with pimentón.

Step 4

Arrange the poppers in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, or until the peppers have softened and the panko is golden brown. Let the poppers cool slightly. Arrange on a plate or platter and serve immediately.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Orange and Fennel Salad with Marcona Almonds

Posted on by The Olive Oil Hunter

This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly.

Ingredients

  • 2 large navel oranges
  • 1 large or 2 smaller fennel bulbs
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Spanish sherry vinegar or red wine vinegar
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 loosely packed cups baby arugula
  • 1/4 cup toasted Marcona almonds, roughly chopped

Directions

Step 1

Following the curve of the fruit, trim the peel and white pith off the oranges. Using a sharp knife and working over a bowl, cut between the membranes to release the orange segments. Squeeze the membranes in your fist over the bowl to release any juice.

Step 2

Trim the feathery fronds from the fennel and reserve. Remove any blemished outer layers. Trim the stem. Cut the fennel bulb(s) lengthwise into quarters, then slice each quarter into very thin wedges. Place in the bowl with the oranges.

Step 3

Combine the olive oil, lemon juice, vinegar, and salt and pepper to taste (start with 1/2 teaspoon of each) in a jar with a tight-fitting lid; shake vigorously to combine. Taste, adding more salt and pepper, if desired. Pour over the oranges and fennel and toss gently to mix.

Step 4

Scatter the arugula over a platter or shallow bowl. Tip the orange and fennel mixture evenly over the top. Scatter the almonds over the salad. Garnish with a few fennel fronds.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Heart health: Mediterranean versus low-fat diet

Posted on by The Olive Oil Hunter

Adapted from an article by Timothy Huzar in Medical News Today, December 15, 2020

In a recent study, scientists compared the effects of a Mediterranean diet with those of a low-fat diet on key biological processes linked to heart health.

The researchers found that a Mediterranean diet could improve endothelial function in people with coronary heart disease. The endothelium is a thin membrane that coats the inside of blood vessels and the heart. It plays a number of roles that are important for the functioning of the cardiovascular system.

Heart disease

As the Centers for Disease Control and Prevention (CDC) report, heart disease accounts for around 1 in 4 deaths in the United States, making it the leading cause of death. Modifying the diet is a keyway to reduce the risk of heart disease. For many years, researchers have demonstrated the benefits of a Mediterranean diet on heart health. It includes olive oil, vegetables, nuts, legumes, fruits, and whole grains, with small amounts of dairy and meat and a moderate amount of fish and red wine. Health experts, including the American Heart Association (AHA), have also linked low-fat diets with improvements in heart health. This type of diet contains reduced amounts of all types of fat and increased amounts of complex carbohydrates.

The team behind the present study set out to test the effects of each type of diet on the endothelium because endothelial dysfunction is a predictor of cardiovascular disease. According to Prof. José López-Miranda, the corresponding author of the study and coordinator of the Nutritional Genomics and Metabolic Syndrome research group at the Maimonides Biomedical Research Institute of Córdoba, in Spain:

The degree of endothelial damage predicts the occurrence of future cardiovascular events, as in acute myocardial infarctions. If we can take action at the initial stages, prompting endothelium regeneration and better endothelial function, we can help prevent heart attacks and heart disease from reoccurring.

The researchers analyzed data gathered as part of the Coronary Diet Intervention with Olive Oil and Cardiovascular Prevention study, an ongoing, single-blind, randomized, controlled study. The study included 1,002 people with coronary heart disease who had not had a coronary event in the past 6 months. The researchers determined a baseline level of endothelial dysfunction among the participants. They then assigned the participants to two groups: one followed a Mediterranean diet for 1 year, and the other followed a low-fat diet for 1 year.

At the end of the year, the team measured the participants’ endothelial function again. In total, 805 participants completed the study.

Compared with the low-fat diet, the Mediterranean diet significantly improved the participants’ endothelial function—no matter how severe the dysfunction had been.

The researchers also found that the Mediterranean diet resulted in improved levels of high-density lipoprotein cholesterol and reductions in fasting glucose and C-reactive protein (a marker of inflammation) among the participants, compared with the low-fat diet.

The findings suggest that switching to a Mediterranean diet could help reduce the known risk of endothelial damage, coronary heart disease, and future coronary events.

Reference: Yubero-Serrano EM, Fernandez-Gandara C, Garcia-Rios A, et al. Mediterranean diet and endothelial function in patients with coronary heart disease: an analysis of the CORDIOPREV randomized controlled trial. PLOS Med. 2020;17(9):e1003282. https://doi.org/10.1371/journal.pmed.1003282