Warning: file_put_contents(): Only 0 of 3879 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 207 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 4580 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 66733 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 30763 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 934 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 2206 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77
Fresh-Pressed Olive Oil Club
Explore Page 58

Composed Pear Salad With Port Vinaigrette

Posted on by The Olive Oil Hunter

This dish is made for the fall, when pears are bountiful across the US. It’s also an effortless way to put together a composed salad for a brunch, a lunch or even a meatless supper with a combination of ingredients that is a little surprising…and totally delicious. While you can use poached pears or even grill pear halves just as you would bell peppers, for an elegant meal in minutes, pick a pear variety that tastes best au naturel (see the Healthy Ingredient Spotlight below to get familiar with varieties besides Bartlett). The vinaigrette is great on everything, so if you have extra, enjoy it on steamed veggies or even as a marinade for chicken breasts.

Ingredients

  • 1/4 cup good-quality red wine vinegar
  • 2 tablespoons port wine
  • 1 tablespoon honey, preferably eucalyptus honey
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon coarsely ground black pepper
  • 3/4 cup extra virgin olive oil
  • 6 cups salad greens, such as mesclun or a mix of frisée, arugula and mâche, torn if needed
  • 2 ripe, unpeeled pears, such as Bartlett, Anjou, Comice or Starkrimson, halved and cored
  • 4 tablespoons Gorgonzola Dolce or another creamy and mild blue cheese
  • 1/3 cup hazelnuts, toasted and chopped
  • 1/3 cup pomegranate seeds 

Directions

To make the vinaigrette, add the vinegar, port, honey, salt and pepper to a blender. Turn on the machine and slowly trickle in the olive oil through the cap in the lid, processing until emulsified. Divide the salad greens among four plates. Center a pear half, cut side up, over the greens on each plate, and fill the center of each pear with a spoonful of the cheese. Drizzle a tablespoon of the vinaigrette over the pears and greens, then sprinkle on equal amounts of the nuts and pomegranate seeds.

Yields 4 servings

Roasted Squash and Sage Risotto

Posted on by The Olive Oil Hunter

Risotto is a time-honored classic from Milan, in northern Italy, where the culinary emphasis is on dairy, unlike the tomato-based dishes of the south. It’s labor-intensive because you must slowly add liquid to the rice and stir constantly to coax it to creamy perfection. Risotto is an impressive dish for entertaining, but you want to have the technique down first. While you don’t want to make your first risotto when company’s coming, it can be mastered quickly, and once you know the basics, you can start to experiment with different ingredients—shrimp, wild mushrooms, peas and leaks…risotto is infinitely customizable.

Ingredients

  • 1-1/2 pound squash, such as Hubbard or kabocha 
  • 5 tablespoons extra virgin olive oil 
  • 3 large fresh sage leaves, finely minced 
  • 1 leek, trimmed, cleaned and thinly sliced crosswise 
  • 5 to 6 cups chicken or vegetable stock, homemade or low-sodium canned 
  • 1-1/2 cups rice, such as Carnaroli, Vialone Nano or arborio
  • 1 cup dry white wine, warmed
  • Pinch of nutmeg
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 5 ounces baby spinach, rinsed and patted dry with paper towel
  • Salt and freshly ground black pepper 

Directions

Step 1

Preheat the oven to 400 degrees. Peel, seed and cut the squash into 1″ cubes to make 2 cups (if your yield is higher, roast them all and save the overflow to toss in a salad the next day). Place 2 tablespoons of the olive oil on a rimmed baking sheet, add the squash and sage and toss to coat. Bake for 30 minutes or until tender, flipping them with your metal spatula at the halfway point. 

Step 2

Meanwhile, heat a large, heavy sauté pan over medium-low heat and add the remaining 3 tablespoons of olive oil. Add the leeks and sauté them until soft, but don’t let them color. While they’re cooking, heat the stock in a saucepan. Once the leeks are soft, immediately add the rice to the sauté pan and stir to thoroughly coat with the oil. Cook until the rice is slightly translucent, about 7 to 10 minutes. Increase the heat to medium, add the wine and nutmeg, and stir until the liquid has nearly evaporated. Ladle a cup of the hot stock into the rice mixture and stir attentively. When the liquid has mostly been absorbed, stir in another cup of hot stock. Repeat until the rice is nearly al dente, about 15 to 20 minutes. Stir in the 1/2 cup of Parmigiano-Reggiano, the roasted squash and the spinach. Cook for 3 to 5 minutes, until the squash is warmed through and the spinach is wilted. If the risotto seems a bit dry, add a little more stock. Season to taste—the risotto might taste salty enough from the cheese, but add a few twists from your pepper grinder. Top with more grated cheese and serve immediately.

Yields 4 main course or 6 side dish servings.

Greek Fava

Posted on by The Olive Oil Hunter

Greek fava is a wonderful twist on hummus, the better-known legume-based dip. Fava has a silky creaminess for a great mouthfeel. It’s often topped with caramelized onions and capers and served with toasted pita wedges, but I love using cucumber spears and sliced veggies for dipping.

Ingredients

  • 1 cup dry yellow split peas
  • 3 cups chicken or vegetable stock, homemade or low-sodium canned
  • 2 small onions, diced
  • 2 cloves garlic, coarsely chopped
  • 1 bay leaf 
  • 6 tablespoons extra virgin olive oil, plus more if desired
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano or flat-leaf parsley, finely chopped
  • Coarse salt
  • Freshly ground pepper
  • Paprika (smoked if possible)
  • Optional: capers, caramelized onions and lemon wedges

Directions

Step 1

Rinse the split peas in cold water to remove any grit and drain. Transfer to a large saucepan and pour in enough stock to cover by at least an inch—start with 2.5 cups. Add half the diced onion, the garlic and the bay leaf. Bring to a boil over medium-high heat and skim off any foam that accumulates on top. Reduce the heat and simmer, covered, until the peas reach a thick, porridge-like consistency, 30 to 60 minutes. Stir occasionally and add the final half-cup of broth if all the liquid is absorbed before the peas are tender—don’t let them dry out or scorch on the bottom of the pan. 

Step 2

When the peas are done, allow them to cool. Discard the bay leaf. Transfer the peas to a food processor using a slotted spoon and reserving any remaining cooking liquid in case needed. Add 5 tablespoons of the olive oil and the lemon juice and process until smooth. The consistency should be like mashed potatoes. If the mixture is too dry, add any stock that remained in the pan or a couple of tablespoons of water. Add the oregano or parsley and pulse until well distributed. Season to taste with salt and pepper. 

Step 3

Mound the fava in a serving bowl and top with a sprinkle of paprika and the remaining diced onion and tablespoon of olive oil or more to taste. If making ahead, refrigerate and then let it come to room temperature before digging in. Garnish with capers, caramelized onions and lemon wedges as desired.

Quick Kitchen Hack: Once a week I like to make a batch of caramelized onions. Not only are they great on the fava, but they’re also delicious as a condiment or flavor booster on everything from eggs and burgers to steamed vegetables and even toast. Slice three or four large onions and sauté in 4 tablespoons of extra virgin olive oil. Cook them low and slow—it could take up to an hour—until completely soft and brown, a sign that their natural sugar has been released. Finish with a splash of your favorite balsamic vinegar, pack into a glass jar, and refrigerate.

Yields 6 appetizer servings.

Grilled Skirt Steak with Salsa Verde

Posted on by The Olive Oil Hunter

If you love to grill like I do, you probably don’t limit yourself to summer BBQs. Here’s a perfect dish for a crisp fall evening.

Ingredients

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

For the steak: ​

  • One 2-pound skirt steak
  • Kosher salt
  • Freshly ground black pepper 

Directions

Step 1

To make the salsa verde, roughly chop the parsley and place it, along with the olive oil, capers, anchovies (if using), vinegar, garlic and lemon juice and zest, in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down the sides of the bowl as necessary. Season with salt and pepper to taste. Transfer to a gravy boat or a small bowl and set aside. 

Step 2

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

Quick kitchen hack: Carving the right way is key with certain cuts of meat, like skirt or flank steak. Whether you see it described as “on the diagonal,” “on a bias” or “against the grain,” it means the same thing—slicing in the direction opposite the meat’s muscle fibers. So, if you’re looking at your steak and the fibers are running vertically from top to bottom, you want to slice horizontally or across from side to side. The reason is simple: This creates a more tender chew.