Fresh-Pressed Olive Oil Club
Pressing Report Page 58

Lemon-Infused Spaghetti with Olive Oil and Parmigiano-Reggiano

Posted on by The Olive Oil Hunter

Waste not, want not! Bright and flavorful, this spaghetti, which utilizes lemon peels, can be served on its own or as an accompaniment to seafood. Try it with grilled shrimp or salmon kebabs.

Ingredients

  • 3 whole medium lemons, scrubbed
  • 1 pound thin spaghetti
  • Kosher salt
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper

Directions

Step 1

Use a vegetable peeler or paring knife to remove the peels from the
lemons and reserve (save the fruit for another use). In a large, high-sided skillet, combine the peels and 2 cups of water. Bring to a low simmer, then turn off the heat and let soak for 12 hours.

Step 2

Bring a large pot of salted boiling water to a boil. Add the thin spaghetti and cook, stirring occasionally, until the pasta is flexible but still somewhat crunchy at the center, 4-5 minutes. Drain the pasta, rinse under cold running water, and set aside.

Step 3

Remove the lemon peels from the skillet and transfer the infused water to a large, high-sided skillet;
bring to a boil over high heat. Add the spaghetti and allow to finish cooking to al dente, tossing constantly with tongs, 5-6 minutes. (The lemon water should be mostly or fully absorbed.)

Step 4

Transfer the spaghetti to a large bowl, toss with the cheese, olive oil, and pepper, and serve immediately.

Serves 4 — Recipe adapted from Saveur, April 20, 2018

Milk Chocolate Cremosa with Espresso Parfait

Posted on by The Olive Oil Hunter

Miami chef and restaurateur Michael Schwartz (a friend of a friend) reports that this is one of his best-sellers. “(The) olive oil reinforces the richness of the cremosa,” he says.

Ingredients

  • For the cremosa:
  • 2 cups heavy cream
  • 1/3 cup granulated sugar
  • 5 large egg yolks
  • 1 pound good-quality milk chocolate, chopped
  • For the espresso parfait:
  • 2 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon strong-brewed espresso, cooled
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, softened 5 thin slices of white sandwich bread, halved diagonally and crusts trimmed

    For serving:
  • 1/2 cup roasted hazelnuts, chopped
  • Extra virgin olive oil, for drizzling

Directions

Step 1

In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let it stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

Step 2

In a bowl, beat the cream with the confectioners’ sugar, espresso, and vanilla until firm. Spoon the cream into ten 1/2 cup ramekins and freeze until firm.

Step 3

Preheat the oven to 350°F. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.

Step 4

Spoon the milk-chocolate cremosa onto plates, sprinkle with the hazelnuts, and drizzle with olive oil. Serve the espresso parfait and toast on the side.

Note: The cremosa can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.

Serves 10 — Recipe from Food & Wine, December 2008

Six-Minute Meyer Lemon Custard

Posted on by The Olive Oil Hunter

Luscious with the sweet/tart notes of Meyer lemon (a cross between a lemon and a mandarin orange), this soft custard is the perfect ending to a Mediterranean meal. If you can’t find Meyer lemons, substitute the juice and zest of regular lemons, blood oranges, or mandarin oranges.

Ingredients

  • 3 whole eggs, room temperature
  • 1/2 cup sugar
  • 1/2 cup Meyer lemon juice
  • 2 tablespoons Meyer lemon zest, preferably from a Meyer lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup extra virgin olive oil

Directions

Step 1

Place all ingredients but the olive oil in a high-speed blender (capable of generating frictional heat above 160°F). If you don’t have a high-speed blender, see the note in step 4.

Step 2

Turn the blender on to its highest setting and process for 4 minutes.

Step 3

While continuing to run on high speed, pour in the olive oil and blend for an additional 90 to 105 seconds until you can see the custard firming up on the sides.

Step 4

Note: If you don’t have a high-speed blender, simply blend until smooth and frothy in step 2, stream in the olive oil with the motor running, then pour into a double boiler or bowl set over gently simmering water on the stovetop, stirring until it thickens up (it should reach 160°F for fully cooked eggs, or hold at 140°F for 3 1/2 minutes).

Step 5

The custard can be refrigerated for up to three days or frozen for longer storage. When defrosted, it will return to the same creamy consistency as when fresh.

Serves 6 — Recipe adapted from food52.com

Romesco Sauce

Posted on by The Olive Oil Hunter

Romesco is one of Spain’s iconic sauces, good not only with grilled onions or leeks but also asparagus, broccoli, cauliflower, or brussels sprouts. You can even pair it with scrambled eggs or grilled meats, poultry, or seafood—it’s that versatile.

Ingredients

  • 3 dried anorra chiles or 1 ancho or pasilla chile 1 red bell pepper
  • 2 large or 3 medium ripe tomatoes
  • 5 cloves garlic, peeled and coarsely chopped
  • 3 tablespoons blanched whole almonds or slivers, toasted
  • 1 small onion, peeled and quartered
  • 1/3 cup extra virgin olive oil
  • 1 or 2 slices country-style white bread
  • 3 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar, or more to taste
  • Salt and freshly ground black pepper, to taste

Directions

Step 1

Preheat the grill to high. Quickly toast the chile on both sides (10 to 20 seconds in all). Transfer it to a bowl of warm water and let soak for several minutes while you grill the rest of the vegetables. Skewer the garlic on toothpicks. Skewer the onion quarters on bamboo skewers. Arrange the pepper, tomatoes, garlic, and onion on the grill grate and grill until the skin on the pepper is blackened and the other vegetables are nicely browned. As they are done, transfer them to a platter and let cool. Remove the toothpicks from the garlic and the skewers from the onions. Brush the bread on both sides with olive oil and grill until nicely browned, 1 to 2 minutes per side.

Step 2

Drain the chile; reserve the liquid. Tear the chile into pieces and remove the stem and seeds. Remove any very charred skin from the tomatoes and pepper; core and seed the pepper. In the bowl of a food processor, combine the bell pepper, chile, onions, garlic, bread, and almonds. Puree to a smooth paste. Add the parsley, vinegar, the remaining olive oil, and salt and black pepper. Process until smooth, adding enough of the reserved chile soaking liquid to make a pourable sauce. Correct the seasoning, adding salt or vinegar as necessary.

Step 3

Serve the sauce at room temperature; it will keep, tightly covered in the refrigerator, for up to 3 days.

Serves 4 — Recipe adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)