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 Recipes Entrees Page 2

Sicilian-Style Swordfish

Posted on by The Olive Oil Hunter

Known as “the doyenne of Italian cuisine,” Marcella Hazan recommends pricking the fish with the tines of a fork as a genius way of delivering the flavors of the sauce deep into the meat. This recipe was selected by the staff at Food and Wine as one of the magazine’s top 40 published recipes. The preparation is also excellent with tuna or halibut.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons table salt
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper
  • 2 pounds swordfish steaks, cut 1/2-inch thick

Directions

Step 1

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Step 2

Grill the swordfish steaks over high heat, turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Serves 4 to 6 — Recipe from foodandwine.com

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Posted on by The Olive Oil Hunter

Elegant enough for guests yet simple enough for weeknights, this one-pan dish will soon become one of your go-to dishes. (If you don’t want to cut up a whole chicken—not always the least expensive option—buy thighs, breasts, or even legs.) Serve with a nice rosé or an effervescent Lambrusco.

Ingredients

  • One 4-pound roaster chicken, cut into 8 pieces 
  • 4 teaspoons coarse salt (kosher or sea)
  • 1/2 cup extra virgin olive oil, divided use
  • 1/2 cup chicken broth, dry white wine, or water
  • 1 medium bunch of red seedless grapes (about 2 cups), divided into small clusters
  • 1 large garlic head, separated, cloves peeled (15 to 20 cloves) 
  • 1 small bunch fresh rosemary
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Preheat the oven to 400°F. Season the chicken pieces with the salt. Heat a large oven-proof skillet over high heat. Add 1 1/2 tablespoons of olive oil. Arrange the chicken pieces in the skillet, skin sides down and cook until the skin is browned and crisp, about 10 minutes. Remove from the heat
and transfer the chicken to a plate.

Step 2

Deglaze the pan: Add the chicken broth to the hot skillet, stirring and
scraping up any brown bits, called the fond. Add the grapes, garlic cloves, and rosemary to the skillet. Return the chicken pieces to the skillet, skin sides up, nestling them between the grape clusters. Drizzle with the remaining olive oil.

Step 3

Roast in the preheated oven until a meat thermometer inserted in the thickest part of the chicken pieces registers 165°F, 22 to 25 minutes. (If using chicken legs, roast to 170°F.) Let the chicken rest 10 minutes, then sprinkle with black pepper.

Serves 4 — Recipe adapted from foodandwine.com

Baked Shrimp Risotto

Posted on by The Olive Oil Hunter

Traditional risotto demands that you be wed to the stove, stirring, stirring, stirring. This version frees you to be with family or friends. As for the shrimp, bathe them in extra virgin olive oil, season with salt and pepper, and cook in a medium-hot skillet until the shrimp are opaque and form a “C” shape. (Pro tip: An “O” shape means the shrimp are overcooked.)

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 5 garlic cloves, peeled and sliced
  • 1 cup Arborio rice
  • 3 1/2 cups low-sodium chicken broth, or more as needed
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 20 peeled and cooked large shrimp
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Coarse salt (kosher or sea)
  • 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish

Directions

Step 1

Preheat the oven to 400°F. Heat an enameled medium cast-iron casserole or Dutch oven over medium heat. Add the 3 tablespoons of olive oil. Add the garlic and rice and cook over medium heat, stirring, until very fragrant, 2 minutes.

Step 2

Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, or until the rice is tender. Stir in the 1/2 cup of cheese, butter, and lemon juice; season with salt.

Step 3

Top each serving with 5 shrimp and additional cheese. Sprinkle with the herbs, then drizzle with extra virgin olive oil.

Serves 4 — Recipe adapted from foodandwine.com

Mediterranean Omelet

Posted on by The Olive Oil Hunter

I remember well from my days as a culinary student the importance of making a perfect omelet. It’s always on the final test! If you are out of practice, feel free to make scrambled eggs, topping them with the colorful vegetable mixture. Use two eggs for smaller appetites and three for heartier ones.

Ingredients

  • 1/3 cup diced pancetta or bacon
  • 4 to 6 large eggs, preferably room temperature Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, divided use 8 ounces cherry tomatoes, halved
  • 2 cups fresh baby spinach leaves, loosely packed
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  • 3 tablespoons fresh flat-leaf parsley leaves, coarsely chopped
  • 2 teaspoons chopped fresh mint or chives 1/4 cup crumbled feta cheese

Directions

Step 1

Crack the eggs in a bowl (2 or 3 per omelet) and whisk them until frothy with salt and pepper.

Step 2

Heat an 8-inch skillet over medium heat. Add 1 1/2 tablespoons of olive oil. Add the spinach, cherry tomatoes, kalamata olives, and herbs. Sauté until the spinach wilts. Transfer to a plate and keep warm. Add 1/2 tablespoon of olive oil to the oil remaining in the pan.

Step 3

Pour in half the whisked eggs for one omelet. Let the mixture set for a minute or two. You have an option to keep it like a plain crepe or give it a little stir with a fork or rubber spatula to make it more like a classic omelet. Cook until the eggs are barely set (do not allow them to brown). Transfer to a plate. Quickly cook the remaining egg mixture in the remaining tablespoon of olive oil using the same method. Top each omelet with half the veggie mixture and sprinkle with the crumbled feta cheese. Fold in half to serve. 

Serves 2 — Recipe adapted from gypsyplate.com