Fresh-Pressed Olive Oil Club
Summer 2020 Page 4

Garden Vegetable Platter

Posted on by The Olive Oil Hunter

We are apartment dwellers and don’t have a garden, but we’re always beguiled by the jewel-like colors of just picked produce at the Saturday farmer’s market. When vegetables are this fresh, they only need a quick dip in olive oil.

Ingredients

  • 12 small rainbow carrots, preferably with tops, scrubbed
  • 3 small heads fennel, ends and tough outer leaves trimmed
  • 2 bunches baby turnips (about 12) or 6 medium regular turnips
  • 2 or 3 bunches small red radishes with leaves
  • 2 scarlet turnips or 1 watermelon radish (optional), thinly sliced crosswise
  • Fresh extra virgin olive oil

Directions

Step 1

Trim the carrot tops, if using, to about 1/2 inch, and trim the root hairs, then cut the carrots in half lengthwise. Cut the fennel lengthwise into slender wedges. Set the vegetables in a large bowl of ice water for about 1 hour to crisp.

Step 2

Meanwhile, if using baby turnips, trim the tops to about 1/2 inch, then quarter the turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish the radishes in water to clean. Crisp the turnips and radishes in another bowl of ice water for about 45 minutes.

Step 3

Drain and dry the vegetables and arrange on a large platter. (Drape with damp paper towels if they’ll be standing before serving.) Serve with oil for dunking

Serves 8 — Recipe adapted from sunset.com

Cauliflower Steaks with Spiced Corn

Posted on by The Olive Oil Hunter

Put these on the menu for “Meatless Monday.” Use the remainder of the cauliflower for another meal.

Ingredients

  • 2 large heads of cauliflower, stems lightly trimmed
  • 2 ears of sweet corn, husked
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 fresh red chile, seeded and minced
  • 4 scallions, white and green parts sliced
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper

Directions

Step 1

Preheat the oven to 375°F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

Step 2

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.

Step 3

In a medium skillet, heat 2 tablespoons of the olive oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

Step 4

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Step 5

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, or until tender and richly browned. Drizzle with additional olive oil before
serving.

Serves 6 — Recipe from Food and Wine, November 2010

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