Fresh-Pressed Olive Oil Club
Spring 2018 Page 3

Chicken that Fancies Itself Spanish

Posted on by The Olive Oil Hunter

Don’t let its tongue-in-cheek name fool you. This dish is delicious on a cool evening.

Ingredients

  • 1 whole chicken (about 4 pounds), cut into parts
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup grated pecorino or manchego
  • 3 teaspoons Spanish smoked paprika (pimentón)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 medium lemons, washed
  • 2 large onions, peeled and sliced
  • 1 large fennel bulb, trimmed, halved, and sliced crosswise
  • 12 whole garlic cloves, peeled
  • 3/4 cup pitted green olives
  • 1 pinch ground cinnamon
  • 1 cup whole peeled tomatoes, crushed
  • 1 cup dry white wine, preferably Spanish
  • 1 bunch cilantro, stemmed and roughly chopped

Directions

Step 1

Heat the oven to 425°F. Combine 1/2 cup of the flour, the pecorino, and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot over mediumhigh heat. Dry the chicken pieces thoroughly with paper towels and season generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour, then place in the pot in batches. Allow the chicken to brown, about 5 minutes per side. Don’t crowd the pan. Transfer the chicken to a plate and repeat until all of the chicken pieces are golden and crispy-looking.

Step 2

Zest one of the lemons, reserving the zest, then quarter all the lemons. Add the onion, quartered lemons, fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot. Cook until softened and golden, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and wine and bring to a boil for a minute or two. Add the lemon zest.

Step 3

Return the chicken to the pot, skin side up, along with any drippings from the plate. Poke in the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through. Garnish with cilantro. Serve with additional olive oil for drizzling.

Serves 4 to 6 — Recipe adapted from food52.com

Steak Salad with Romesco Dressing

Posted on by The Olive Oil Hunter

Piquillo peppers are unique to Spain and are only sold in jarred form in the US. They can be found in many supermarkets and online. If you can’t find them, substitute one roasted, peeled red bell pepper.

Ingredients

For the marinade and steak:

  • 6 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 tablespoons white wine or sherry vinegar
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 pounds flank steak
  • 2 red onions, peeled and thickly sliced
  • 3 red bell peppers, stemmed, seeded, and sliced into eighths
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Vegetable oil for the grill or grill pan
  • 1 head red leaf lettuce, washed, dried, and torn into pieces
  • 1 head romaine lettuce, washed, dried, and torn into pieces

For the dressing:

  • 2 cloves garlic, peeled and coarsely chopped
  • 2 tablespoons fresh orange juice, or more as needed
  • 2 tablespoons white wine or sherry vinegar
  • 2 teaspoons dry Spanish sherry
  • 1/4 teaspoon Spanish smoked paprika (pimentón)
  • 4 jarred piquillo peppers, drained
  • 1 1/2 tablespoons chopped almonds
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Make the marinade: In a mixing bowl, combine 4 tablespoons of olive oil with the vinegar, sherry, orange juice, paprika, garlic, and oregano. Place the steak in a large resealable plastic bag. Add the marinade. Seal the bag and massage the bag to distribute the marinade. Refrigerate for 4 to 8 hours.

Step 2

Preheat the oven to 450°F. On a rimmed baking sheet, toss the peppers and onions with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Spread out in a single layer. Roast until the vegetables have softened and the edges are slightly charred. Set aside.

Step 3

Meanwhile, make the dressing: Place the garlic into a blender or food processor. Add the orange juice, vinegar, sherry, paprika, piquillo peppers, and almonds. Puree until smooth. With the machine running, add the olive oil in a thin stream. Season with salt and pepper. If too thick to drizzle, thin with more orange juice.

Step 4

Heat a grill or grill pan to medium-high. Oil with vegetable oil to prevent sticking. Remove the steak from the marinade and pat dry. Season with salt and pepper. Grill the meat to medium-rare, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes before slicing the meat thinly across the grain on a diagonal. Drizzle with olive oil.

Step 5

When ready to serve, toss the lettuces and divide between plates or bowls. Top with the roasted peppers, onions, and steak. Drizzle with the romesco dressing.

Serves 6 — Recipe adapted from Good for You (Williams Sonoma) by Dana Jacobi (Weldon Owen, 2013)

Portuguese Green Broth

Posted on by The Olive Oil Hunter

Humble ingredients define one of Portugal’s most beloved soups, caldo verde. It traditionally contains potatoes, olive oil, kale or Portuguese cabbage, and salt. For a vegetarian or vegan version, omit the sausage.

Ingredients

  • 6 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 medium yellow onion or large leek, finely diced
  • 3 cloves garlic, peeled and thinly sliced
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices
  • 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices
  • 6 cups vegetable or other stock
  • 1 bunch lacinato kale or collard greens, tough stems removed, leaves roughly chopped
  • 12 ounces cooked linguiça or other garlicky pork sausage, sliced
  • Minced fresh chives, for garnish (optional)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven or saucepan over medium heat. Add the onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.

Step 1

Add the potatoes and stock and bring to a simmer, stirring occasionally. Add the kale and continue to cook until the russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in the sausage. Season the soup to taste with salt and pepper and serve drizzled with olive oil and sprinkled with chives, if desired.

Serves 6 — Recipe adapted from seriouseats.com

Beet Salad with Goat Cheese

Posted on by The Olive Oil Hunter

Colorful and tangy, this is a salad you’ll be proud to serve to guests. Because of its soft texture, fresh goat cheese can be difficult to slice. We’ve discovered dental floss works well, especially if the cheese is chilled.

Ingredients

For the salad:

  • 1 medium red beet
  • 3 yellow beets
  • One 4-ounce fresh goat cheese log, cut into 1/2-inch cubes
  • 1 teaspoon finely chopped chives
  • Salt and pepper

For the lemon and olive oil dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh orange juice
  • Grated zest of 1/4 orange
  • Pinch of Spanish smoked paprika (pimentón)

Directions

Step 1

Place the beets in cold, salted water. Bring to a boil and cook for about 20 minutes, until tender. Peel the beets and dice into bite-size chunks.

Step 2

Whisk all the dressing ingredients together in a small bowl until combined. Season to taste with salt and pepper. Toss the beets in the dressing while warm, then let cool to room temperature. Transfer to a serving dish and scatter with the goat cheese, then the chives.

Serves 4 — Recipe adapted from Classic Koffmann: 50 Years a Chef by Pierre Koffmann (Jacqui Small LLP, 2016)