Fresh-Pressed Olive Oil Club
Spanish and Portuguese Harvest Page 12

Portuguese Rice and Tomatoes

Posted on by The Olive Oil Hunter

The Portuguese are very talented at creating wonderful combinations from a limited palette of ingredients. Rice and tomatoes is a great example. Serve with roasted meats, especially chicken, and plenty of premium extra virgin olive oil.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon bacon fat or lard
  • 1 small onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 2 cups fresh tomatoes, peeled, seeded, and cut into 1-inch dice, with juices
  • 1 1/2 cups vegetable or chicken broth
  • 1 cup long-grain white rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

In a medium pot with a tight-fitting lid, melt the bacon fat in the olive oil over medium heat. Add the onions and garlic and cook for 4 minutes. Add the tomatoes with their juices; cover, then simmer for 30 minutes.

Step 2

Add the stock; increase the heat and bring the mixture to a boil. Stir in the rice, salt, and pepper. Lower the heat to achieve a gentle simmer. Cover and cook the rice for about 20 minutes, or until tender. Fluff the rice with a fork before serving.

Serves 4 — Recipe adapted from The Food of Portugal by Jean Anderson (William Morrow, 1994)

Olive Oil Cake with Lemon and Almonds

Posted on by The Olive Oil Hunter

This easy-to-make cake is moist (thanks to the olive oil), dense, and very satisfying with a cup of coffee or tea or a glass of Spanish sherry or Portuguese port. If you’re feeling fancy, arrange a paper doily on top of the cake before sifting powdered sugar over it. Carefully remove the doily to preserve the pattern.

Ingredients
  • 1 1/2 cups cake flour
  • 1/4 cup finely ground almonds
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • Scant 1 cup of full-fat unsweetened Greek yogurt
  • 2/3 cup extra virgin olive oil
  • Powdered sugar to top the cake

Directions

Step 1

Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.

Step 2

In a medium bowl mix together the flour, ground almonds, salt, and baking powder.

Step 3

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.

Step 4

In a separate bowl, beat the sugar and eggs on medium high for about 2 minutes, using a hand mixer or stand mixer. Whisk in the lemon juice and Greek yogurt on low speed. While the mixer is running, add the olive oil in a thin stream. When the oil is incorporated, fold in the flour mixture by hand, using a rubber spatula. Stop mixing as soon as everything is combined; don’t overmix.

Step 5

Pour the batter into the prepared cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool on a wire rack for 20 minutes, then remove from the cake pan. Cool completely. Dust the top lightly with powdered sugar before serving.

Serves 8 — Recipe adapted from spanishabores.com

Olive Oil Dark Chocolate Mousse

Posted on by The Olive Oil Hunter

We’ve long known that olive oil and chocolate have a natural affinity for each other. This ethereal chocolate mousse proves it. The orange zest is optional and can be replaced by a few drops of Grand Marnier or other orange-flavored liqueur.

Ingredients

  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large pasteurized eggs, separated, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon instant coffee granules dissolved
  • in 2 tablespoons boiling water
  • Grated zest of 1 small orange (optional)
  • 1/4 teaspoon kosher salt

Directions

Step 1

Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

Step 2

Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

Step 3

Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

Step 4

Divide the mousse into six 6-ounce ramekins or wine glasses and cover with plastic wrap. Refrigerate overnight.

Serves 6 — Recipe adapted from Joy of Kosher with Jamie Geller, March 2014

Olive Oil Roasted Leeks

Posted on by The Olive Oil Hunter

How can only three ingredients create such a sublime dish? We can’t explain it!

Ingredients

  • 6 leeks, white and pale green parts only, cut in half lengthwise
  • 1/2 cup extra virgin olive oil
  • Coarse salt (kosher or sea)

Directions

Step 1

Place a rimmed baking sheet in the oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange the leeks, cut sides down, on the hot baking sheet and cover loosely with foil.

Step 2

Reduce the oven temperature to 300°F. Bake until the leeks are lightly browned on the cut sides and very tender, about 1 1/2 hours.

Step 3

Uncover the leeks and turn cut sides up. Increase the oven temperature to 400°F; roast the leeks until golden brown, 15 to 20 minutes. Reserve any extra oil in the pan for making vinaigrettes or roasting other vegetables. Let the leeks cool, if desired; cover and chill.

Serves 4 — Recipe adapted from Bon Appetit, October 2014