Fresh-Pressed Olive Oil Club
Pressing Report Page 73

Monkfish with Tomato Garlic Sauce

Posted on by The Olive Oil Hunter

Any mild-flavored, firm-textured fish can be served with this garlicky tomato sauce. Keep a close eye on the garlic slices as you brown them. 

Ingredients

  • 1/4 cup plus 3 tablespoons extra virgin olive oil
  • 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced
  • 1 tablespoon sweet paprika
  • 1 1/2 cups canned crushed tomatoes
  • 2 cups water
  • Salt and freshly ground pepper
  • Eight 6-ounce cleaned monkfish fillets, about 2 inches thick
  • Chopped fresh parsley, for serving 

Directions

Step 1

Preheat the oven to 400°F. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate with a slotted spoon and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 to 15 minutes. Season with salt and pepper. 

Step 2

In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes. 

Step 3

Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish. Top with parsley and serve right away. 

Serves 8 — Recipe adapted from Food and Wine, October 2005 

Manchego and Olive Oil Mashed Potatoes

Posted on by The Olive Oil Hunter

Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture. 

Ingredients

  • 2 pounds of good mashing potatoes, such as Yukon gold, peeled and cut in half
  • Coarse salt (kosher or sea)
  • 6 tablespoons heavy cream
  • 1/4 cup whole milk
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons butter
  • 1/2 cup grated Manchego cheese, preferably aged
  • 1 tablespoon chopped fresh chives (optional) 

Directions

Step 1

Add the potatoes to a large pot of salted water. Bring to a boil and then simmer until fork-tender, about 20 minutes. Drain, then return the potatoes to the pot; dry over low heat. Mash with a potato masher, or pass through a ricer. 

Step 2

In the meantime, heat the cream, milk, butter, salt, and olive oil in a small saucepan until warm. Gradually add the cream mixture to the potatoes, stirring or mashing to incorporate. Fold in the cheese. Taste, adding more salt if desired. Drizzle with additional olive oil. Top with chives, if desired. 

Serves 4 to 6 — Recipe adapted from spanishsabores.com 

Roasted Asparagus with Marcona Almonds and Manchego

Posted on by The Olive Oil Hunter

Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts. 

Ingredients

  • 1 1/2 pounds pencil-thin asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1/3 cup chopped roasted, salted Marcona almonds
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 1 cup (about 2 ounces) shaved Manchego cheese 

Directions

Step 1

Preheat the oven to 450°F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. 

Step 2

Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the cheese over the asparagus, sprinkle with the almonds, and serve with lemon wedges. 

Serves 6 — Recipe adapted from Food and Wine, December 2003 

Chocolate Mousse with Olive Oil and Sea Salt

Posted on by The Olive Oil Hunter

Olive oil adds intrigue and richness to this decadent dessert. Heat the egg-and-milk mixture very slowly in a heavy-bottomed pan to avoid curdling the eggs. If desired, substitute 1 tablespoon of orange-flavored liqueur for 1 tablespoon of coffee and garnish with candied orange peel. 

Ingredients

  • 2 eggs, thoroughly beaten
  • 3/4 cup whole milk
  • 6 ounces good-quality semi-sweet dark chocolate
  • 3 tablespoons freshly brewed strong coffee
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • Tiny pinch fine salt Sea salt, such as Maldon, or grey lavender salt, to serve
  • Lightly sweetened whipped cream, to serve 

Directions

Step 1

Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat. 

Step 2

In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee and the olive oil. 

Step 3

Add the milk-and-egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend. With the food processor or blender running, slowly pour in the chocolate-and-coffee mixture and blend until well combined. The final mix will be frothy and smooth. 

Step 4

Fill four 6-ounce ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish, this mousse will take from a half hour to three hours to set. Serve with whipped cream and just a pinch of rough salt. 

Serves 4 — Recipe adapted from thekitchn.com