Tag Archives: olive oil

Creamy Tuscan Cauliflower

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FOR THE CASHEW CREAM

  • 1 cup raw cashews
  • 1 cup water

FOR THE PAN-SEARED CAULIFLOWER

  • 1 head cauliflower, cut into 4 quarters (can also do cauliflower steaks or pieces)
  • Salt and Black Pepper, to taste
  • 2 tablespoons high heat oil (like avocado, grapeseed, or canola)

FOR THE CREAMY TUSCAN SAUCE

  • 2 tablespoons plant-based butter (or more oil)
  • 1 bulb garlic, minced (more or less to taste)
  • 2 tablespoons Italian seasoning
  • 2 teaspoons Garlic powder
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Chili flakes
  •  ½ teaspoon Black pepper
  • ½ teaspoon Salt
  • ⅔ cup sun-dried tomatoes in oil, chopped
  • 3 cups veggie stock
  • ⅔ cup vegan parmesan, grated
  • ½ cup fresh parsley, chopped
  • 1 lemon, juiced
  • 2-4 tablespoons dry white wine (optional)
  • 1-2 tablespoons white miso (optional)

  • PREHEAT OVEN to 425˚F/225˚C.
  • FOR CASHEW CREAM: Add 1 cup each cashews and water to a high-speed blender and blend until smooth*. Set aside.
  • FOR CAULIFLOWER PIECES: Add salt and pepper as desired to the cauliflower pieces. In a cast iron skillet, add 2 tablespoon oil over medium high heat. Once hot, add cauliflower pieces, flat side down. Do not overcrowd the pan, and do in batches if needed. Cook for 1-3 minutes until a nice brown, caramelized color starts to appear. Then, flip to the next cut side and cook an additional 1-3 minutes.
  • FOR BAKING: Place cast iron skillet in the oven and bake for 15-20 minutes**. Cauliflower should be just fork tender.
  • FOR TUSCAN SAUCE: While cauliflower in in the oven, add 2 tablespoon plant-based butter to a skillet and let melt over medium heat. Then add minced garlic and let cook for about 30 seconds. Add 2 tablespoon Italian seasoning, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon each chili flakes, black pepper and salt, and stir, then add ⅔ cup chopped sun-dried tomatoes and stir again, cook for abut 1 minute. 
  • Add 3 cups vegetable stock and scrape the bottom of your pot. Add in all of the cashew cream and ⅔ cup grated parmesan and whisk together. Then ½ cup fresh chopped parsley, juice of 1 lemon, and if adding the optional 2-4 tablespoon dry white wine and 1-2 tablespoon white miso. Stir together until all ingredients are well combined. If needed, thin with more stock as desired. When cauliflower is done, add it to the sauce. Serve warmed. 

Notes

*Cashew cream: if you don’t have a high speed blender, you’ll want to soak your cashews for at least 2 hours in hot water, then blend.

**If you aren’t using a cast iron pan (or an oven safe pan, place cauliflower pieces on a baking sheet for the oven time.

***The sauce portion has been doubled from the video amounts shown.  After testing a few times with our family we decided we liked more sauce.  If you don’t like a lot of sauce, feel free to halve that part (keeping lemon juice and miso the same)

Simple French Tomato Pie from seriouseats.com

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  • 1 (14-ounce; 397 g) sheet puff pastry from 1 (17.3-ounce) package, such as Dufour, thawed if frozen; or 1  Pie Dough (i/2 recipe)
  • 1/4 cup (60 g) Dijon mustard or an equal-parts mixture of Dijon with crème fraîche (see note)
  • 1/4 cup packed grated Gruyere cheese (1 1/2 ounces; 43 g)
  • 1 medium tomato (9 ounces; 255 g), cored and sliced 1/4 inch thick
  • Kosher salt
  • Herbes de Provence, for sprinkling (optional)
  • Extra-virgin olive oil, for drizzling
  1. Preheat oven to 400°F (200°C) and set rack in middle position.
    If Using Puff Pastry:     On a lightly floured surface, gently roll out the puff pastry until it’s large enough to line an 8- or 9-inch tart pan or a standard 9-inch pie plate, roughly the size of an 10-inch round. Carefully transfer the mixture to a tart pan or pie plate, gently pushing it into the edges, and trim any excess overhang. Dock all over with a fork, then proceed to Step 2.
    Pie Dough: for single-crusted pies; Note, you can also use this style of dough for a free-form galette
  2. Spread mustard all over base of tart, then sprinkle Gruyere all over.
  3. Arrange tomatoes on top of mustard and cheese, then season all over with salt. Sprinkle lightly with herbes de Provence (if using) and drizzle with olive oil.
  4. Bake until tomatoes are roasted and excess water has cooked off and pastry is browned and crisp all over, about 30 minutes. Let cool slightly, then slice and serve.
  5. The tart is delicious with plain Dijon. If you want, you can cut it with an equal-parts mixture of crème fraîche, which is also delicious, though by no means necessary.

Spiced Roasted Cauliflower With Feta and Garlic from NYT

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  • 1 small head cauliflower
  • 6 garlic cloves, smashed
  • 3 tablespoons olive oil, plus more for serving
  • 2 teaspoons fennel or cumin seed
  • 1 teaspoon ground turmeric
  • Pinch of red-pepper flakes
  • Kosher salt and ground pepper
  • 1 ounce feta cheese, sliced or crumbled
  • ¼ cup parsley, tender leaves and stems, coarsely chopped
  • ¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Marcella’s Broccoli and Potato Soup

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  • 3 tablespoons unsalted butter, divided
  • 1/4 cup extra virgin olive oil
  • 2 cups yellow onion, julienned
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, peeled and minced (about 1 tablespoon)
  • 2 cups Yukon Gold potatoes, peeled, medium dice
  • 2 1/2 cups broccoli florets, no stems
  • 3 1/2 cups stock, chicken or vegetable
  • 6 smallish fresh basil leaves, torn
  • 1/2 cup Parmesan, grated
  1. In a 3 1/2-quart heavy-bottomed pot, combine the olive oil and half the butter. Place the pot over medium heat. Once the butter begins to melt, add the onions. Season them with a pinch of salt and freshly ground black pepper.
  2. Saute the onions until they become golden. Don’t rush this step and adjust the heat as necessary to keep them from browning too fast. Add the garlic and cook until fragrant.
  3. Add the potatoes. Stir them to coat with oil and let them sizzle away for a minute or two. Add the broccoli and do the same as you did with the potatoes. Add the stock.
  4. Bring the stock to a boil. Taste the broth and adjust the seasoning. Go easy on the salt though because the Parmesan has lots and will act as seasoning as well.
  5. Simmer the soup until the broccoli and potatoes are tender. The broccoli is not going to remain vibrant green, but if it is good broccoli it won’t be olive drab either.
  6. Once the potatoes have cooked through, add the parmesan, the remaining butter, and the basil. Stir to combine and serve with more black pepper.

Creamy Asparagus Pasta With Peas and Mint from NYT

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  • 1 teaspoon fine sea or table salt, more as needed
  • 1 pound short pasta, such as campanelle
  • 1 pound asparagus (about 1 bunch), trimmed
  • 2 tablespoons unsalted butter
  • ¾ cup frozen green peas (no need to thaw)
  • 4 scallions, white and green parts thinly sliced
  • ¼ teaspoon red-pepper flakes
  • 2 garlic cloves, finely chopped
  • ½ teaspoon freshly ground black pepper
  • ¾ cup heavy cream
  • ¾ cup grated Parmesan, more for serving
  • 1 lemon, zested and halved
  • ½ cup chopped fresh mint (or use parsley, basil or dill), for serving
  • Extra-virgin olive oil, for drizzling

  1. Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.
  2. As the pasta boils, slice asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.
  3. Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions and red-pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with the salt and ¼ teaspoon black pepper; pour mixture into a large serving bowl.
  4. To the same skillet, add the heavy cream, ½ cup grated Parmesan and ¼ teaspoon pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.
  5. When the pasta is done, reserve ½ cup pasta water, then drain well.
  6. Immediately put the hot pasta in the same bowl you used for the vegetables and toss with remaining ¼ cup grated Parmesan, lemon zest and mint. Add vegetable-cream mixture and the juice of half a lemon, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively. Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.

SALMON, AVOCADO, WATERCRESS AND PUMPKIN SEED SALAD By Nigella

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Serves: 2, generously

FOR THE SALMON

  • 2 Alaskan, organic or ASC-certified Scottish salmon fillets
  • 2 spring onions (trimmed)
  • 1 teaspoon black peppercorns
  • 2½ teaspoons fresh lime juice
  • 2 teaspoons Maldon sea salt flakes

FOR THE SALAD

  • 3 tablespoons pumpkin seeds
  • 100 grams watercress
  • 1 teaspoon organic cloudy apple cider vinegar
  • 1 small ripe avocado
  • 1 tablespoon cold-pressed rapeseed oil or extra-virgin olive oil
  • 1 teaspoon Maldon sea salt flakes or to taste
  1. Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap. Add the whole spring onions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
  2. While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
  3. When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
  4. Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

Honey Garlic Shrimp-Sally’s Baking Addition

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  • 1/3 cup honey or brown sugar
  • 1/4 cup soy sauce (we usually use reduced sodium)
  • 2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional for garnish: chopped green onion
  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
  2. Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
  3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Roasted Cauliflower Soup-Ali Slagle

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  • 2½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Carrots
    Onion
    Celery
    Veggie stock
  • Cheese
  • Salt and pepper
  • garlic

  1. Step 1 Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets, lleaves and onions with the olive oil and season generously with salt and pepper. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.
  2. Step 2 Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and veggie to a simmer over medium. Add Carrots and celery then Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
  3. Step 3 Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.
  4. Step 4 Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.

Eggplant Parmesan Deconstructed

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  • 1large eggplant sliced into ¼-inch-thick rounds
  • ¾teaspoon kosher salt, more to taste
  • Black pepper to taste
  • About ¾ cup extra virgin olive oil, more for drizzling
  • 5 garlic cloves
  • 4 cups cherry tomatoes, halved
  • 4 sprigs oregano
  • 3 sprigs basil, plus 5 large leaves
  • 5 tablespoons finely grated Parmesan
  • ¼ cup panko bread crumbs
  • ⅓ cup ricotta
  • 2 ounces fresh mozzarella

  1. Step 1 Place the eggplant slices in a colander over a bowl. Season with ½ teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
  2. Step 2 Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about ½ cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
  3. Step 3 Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
  4. Step 4 While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
  5. Step 5 Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.