Fresh-Pressed Olive Oil Club
Spring 2023 Page 4

Spanish Marinated Carrots (Zanahorias Aliñadas)

Posted on by The Olive Oil Hunter

When coupled with pantry ingredients, the lowly carrot is transformed into a colorful tapa. These tangy carrots are also great on salads, charcuterie boards, or relish trays. They’ll keep for several days in the refrigerator.

Ingredients

  • 18 ounces large carrots (6 to 7), peeled and ends trimmed
  • Coarse salt (kosher or sea)
  • 2 large garlic cloves, peeled
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin seeds
  • 1 teaspoon sweet or smoked Spanish paprika (pimentón)
  • 1/2 cup sherry vinegar
  • 1/2 cup water
  • Extra virgin olive oil
  • Chopped flat-leaf parsley or dill

Directions

Step 1

Fill a large pot with salted water and bring to a boil over high heat. Add the peeled carrots and cook until just tender, 20 to 25 minutes. Do not overcook. Drain, place the carrots back in the pot, and cover with cold water. Once the carrots are cool, slice into coins about 1/4 to 1/3 inch thick. Place in a large lidded jar.

Step 2

Using a mortar and pestle, mash the peeled garlic with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.

Step 3

Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more (equal parts vinegar and water). Cover and refrigerate for at least 4 hours.

Step 4

To serve, remove the carrots with a slotted spoon and arrange on small plates. Sprinkle with salt, drizzle generously with olive oil, and top with chopped parsley.

Serves 4 to 6 — Recipe adapted from tarasmulticulturaltable.com

Broken Eggs (Huevos Rotos)

Posted on by The Olive Oil Hunter

Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes.

Ingredients

  • 1/3 cup extra virgin olive oil, plus more as needed
  • 2 teaspoons Spanish smoked paprika (pimentón)
  • 1/2 teaspoon hot red pepper flakes or 1/4 teaspoon ground cayenne
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 medium onion, peeled and finely chopped
  • 1 1/2 pounds small potatoes, such as Yukon gold, cut into 1-inch pieces or halved
  • 4 garlic cloves, peeled and finely chopped
  • 4 large eggs
  • Lemon wedges, for serving
  • Chopped flat-leaf parsley, for serving
  • Flaky sea salt, such as Maldon, for serving

Directions

Step 1

In a measuring cup, combine the olive oil, paprika,
red pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper, and 3/4 cup of water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Step 2

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic to the potatoes. Cover and cook until the potatoes are golden-brown and the onions are soft, 4 to 6 minutes.

Step 3

Stir the potatoes (again, if they’re sticking, add more oil). With a spoon, make 4 nests in the potatoes and crack an egg into each. Season the eggs with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

Step 4

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto individual plates or into shallow bowls. Serve with a squeeze of lemon, a sprinkle of chopped parsley, and flaky sea salt.

Serves 4 — Recipe adapted from nytimes.com