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Fresh-Pressed Olive Oil Club
Explore Page 45

Lemon Bars with Olive Oil and Sea Salt

Posted on by The Olive Oil Hunter

Olive oils with sweet notes can be used for baking and are especially good in quick breads and bars like these.

Ingredients

For the shortbread crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter, cut into cubes

For the curd:

  • 4 to 6 lemons (enough for 3/4 cup of juice)
  • 1 1/2 cups granulated sugar
  • 2 large eggs, plus 3 yolks
  • 1 1/2 teaspoons cornstarch
  • Pinch of fine sea salt
  • 4 tablespoons unsalted butter
  • 1/4 cup extra virgin olive oil
  • Confectioners’ sugar and flaky sea salt, such as Maldon, for sprinkling

Directions

Step 1

Heat the oven to 325°F and line a 9 x 9 baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

Step 2

Make the crust: Pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest, and salt in a food processor, or whisk together in a large bowl. Add the butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press the dough into the prepared pan and bake until the crust is pale golden all over, 30 to 35 minutes.

Step 3

While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon of zest from the lemons and set aside. Squeeze lemons to yield 3/4 cup juice.

Step 4

In a small saucepan over medium heat, whisk together the lemon juice, sugar, eggs and yolks, cornstarch, and fine sea salt until boiling and thickened, 2 to 5 minutes. Make sure the mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils, do not cook for longer than 1 minute or you risk the curd thinning out again. Remove the curd from the heat and strain into a bowl. Whisk in the butter, olive oil, and lemon zest.

Step 5

When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until the topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

Makes 24 bars — Recipe from cooking.nytimes.com

Grilled Carrots with Avocado and Mint

Posted on by The Olive Oil Hunter

Chile is one of the world’s largest exporters of avocados (called palta), after the Quechuan word for “hanging weight”, but some 30 percent of the crop stays in the country and is used in many dishes. The pairing of grilled carrots with palta may seem unusual, but extra virgin olive oil presides over a beautiful marriage!

Ingredients

  • 1 1/2 teaspoons cumin seeds
  • 3 tablespoons fresh lemon or lime juice
  • 2 teaspoons honey
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 serrano or jalapeño chile, stemmed and thinly sliced crosswise (seed if you want a milder chile)
  • One 1-inch piece fresh ginger, peeled and finely grated
  • Coarse salt (kosher or sea)
  • 1 1/2 pounds medium carrots with tops (preferably multi-colored), scrubbed, halved lengthwise, tops trimmed to about 1-inch
  • 2 ripe but firm avocados, peeled, pitted, and cut into slices or irregular chunks
  • 1/2 cup fresh mint, flat-leaf parsley, or cilantro leaves

Directions

Step 1

Set up your grill for direct grilling and heat to medium. (Alternatively, cook the carrots on the stovetop using a cast iron griddle, skillet, or grill pan.)

Step 2

Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let them cool.

Step 3

Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add the lemon juice and honey.

Step 4

Whisk in 1/4 cup of olive oil until combined, then stir in the chile and ginger. Season with salt. Let the mixture sit until you’re ready to serve, which will give the chile and ginger time to infuse the sauce. Transfer to a 9 x 13 baking dish.

Step 5

Toss the carrots with the remaining 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Remove carrots from the baking sheet and grill directly on the grill grate, turning occasionally, until lightly charred in spots and tender, 14 to 18 minutes. Immediately transfer the carrots to the sauce. Toss to coat; season with additional salt, if desired.

Step 6

Arrange the avocado and carrots on a platter with a deep well. Spoon any remaining sauce over them, then top with mint. Serve the carrots warm or at room temperature.

Serves 6 — Recipe adapted from bonappetit.com

Chilean Salsa (Pebre)

Posted on by The Olive Oil Hunter

No collection of Chilean recipes would be complete without pebre. Every cook, it seems, has their own version. If you want to tame the onion, soak it in cold water for about 30 minutes, then drain well. Serve the salsa with bread, meat, seafood, or eggs.

Lilly, the talented cook/housekeeper at the Don Rafael farm in Chile’s Lontue Valley, shared her recipe for Chile’s favorite condiment during one of our many visits to the farm. It’s best, she says, when made less than 2 hours ahead.

Ingredients

  • 8 scallions, trimmed, white and green parts thinly sliced
  • 4 fresh aji or serrano peppers, stemmed, seeded, and finely diced
  • 1 medium bunch fresh cilantro, leaves and tender stems chopped
  • 1/2 clove garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1 tablespoon water
  • Coarse salt (kosher or sea) to taste

Directions

In a medium bowl, combine the scallions, peppers, cilantro, garlic, olive oil, water, and lemon juice. Season to taste with salt. Cover and refrigerate if not using immediately.

Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Grilled Flank Steak with Salsa Verde

Posted on by The Olive Oil Hunter

I love sauces that are simple to make yet complex in flavor, and Spanish-style salsa verde fits the bill. The capers and anchovies meld with the lemon and parsley to make the sauce zesty and salty at the same time. The extra virgin olive oil adds another level of flavor and gives this green sauce a rich mouthfeel. Leftover sauce makes a great veggie dip or a wonderful condiment for almost any sandwich. Enjoy!

Ingredients

For the salsa verde:

  • 1 1/2 cups packed, roughly chopped flat-leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 2 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • Kosher salt
  • Freshly ground black pepper

For the steak:

  • One 2-pound flank steak
  • More kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies, vinegar, lemon juice and zest, and garlic in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down sides as necessary. Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 2

Set up your grill for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side or until done to your liking. Let it rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Yields 4 to 6 servings.