Asparagus Salad With Ginger-Citrus Vinaigrette

Asparagus Salad With Ginger-Citrus Vinaigrette

For the asparagus

• 1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off
• 1 tablespoon California Olive Ranch extra-virgin olive oil
• sea salt to taste

For the vinaigrette

• 1 teaspoon finely grated fresh ginger (use microplane grater)
• 1 teaspoon finely grated orange zest (use microplane grater)
• 1 tablespoon brown rice vinegar
• 1 tablespoon lime juice
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon sea salt
• 3 tablespoons California Olive Ranch extra-virgin olive oil
• 1 tablespoon toasted sesame oil

For the salad

• 1 teaspoon sea salt for blanching
• 1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole
• 1 large Valencia or navel orange
• 1 large handful (3 oz) (85gr) baby arugula
• 2 tablespoons sesame seeds – toasted (see cook’s note)

Directions

Step 1: Preheat the oven to 500ºF (260ºC). Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds – Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

Recipe and photo courtesy of Viviane Bauquet Farre of Food & Style

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Spring Green Vegetables and Soft-Cooked Eggs

Spring Green Vegetables and Soft-Cooked Eggs

Chef's note: This dish is full of vitamins, taste and color — that’s, if like me, you like the color green and spring vegetables and a vanilla-flavored vinaigrette to go with it. But it’s also all about the egg too, you know, the kind you cook on the runny side. We call them oeufs mollets in French.

For the vegetables:

• 1 vanilla bean, cut open and seeds scraped out
• 2 cups snap peas, or sugar peas
• 16 green asparagus
• 4 leeks, white part only
• 2 tablespoons sherry vinegar
• 6 tablespoons California Olive Ranch extra-virgin olive oil
• 1 tablespoon chopped fresh mint
• Salt
• Crushed red peppercorns

For the whole soft-cooked eggs:

• 4 extra fresh eggs
• 1 tablespoon white wine vinegar
• Salt

Directions

Step 1: Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
Step 2: In a bowl, whisk together the vinegar with the oil. Add the vanilla seeds, mint, salt and red peppercorns. Serve on top of the warm vegetables.
Step 3: Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.

Recipe and photo courtesy of Béatrice Peltre of La Tartine Gourmande.

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Olive Oil Health: the Updated Mediterranean Diet Pyramid

Posted on March 30, 2010

When it comes to food pyramids, being at the bottom of the heap is actually a good thing. We just discovered olive oil has moved up in the world  . . . by moving farther down on the  new version of the 17-year-old Mediterranean diet pyramid.
The new version, pictured here, combines the original pyramid with the latest health and scientific studies.
Here are the key changes, according to Oldways, the Boston food think tank that was among the groups behind the launch of the original pyramid:

1. All plant foods – fruits, vegetables, grains, nuts, legumes, seeds, olives, and olive oil – were combined in a single group and placed at the base. The change was meant to signal these foods “should be the basis of most meals.”
2. The recommended consumption of fish and shellfish was increased to two times a week, “indicating their multiple contributions to brain and reproductive organ health.”
3. Herbs and spices were added to reflect “increased evidence of their health-promoting properties” and their role in making foods taste better.

The pyramid also emphasizes the importance of physical activity and how you should enjoy meals in the company of family and friends.
The Mediterranean diet first came under the spotlight in 1993. That’s when Oldways, the Harvard School of Public Health, and the European Office of the World Health Organization unveiled the “classic” Mediterranean diet and the original pyramid. (The Harvard School of Public Health has issued its own “Healthy Eating Pyramid,” which I featured in a blog last week.)
Kathy McManus, director of the department of nutrition at Boston’s Brigham and Women’s Hospital, noted the “center of the plate” in the Mediterranean diet revolves around plant-based foods. She was speaking at a recent healthy eating and living conference we attended in northern California,  co-sponsored by the Culinary Institute of America and the Osher Research Center at Harvard Medical School.
McManus  gave a rundown of the diet’s overall healthful properties:

• Low consumption of red meat
• Daily use of olive oil
• Regular consumption of fish
• “Abundant intake” of plant foods, including fruits, vegetables, whole grains and nuts
• And wine in moderation

McManus noted “moderation is key” when it comes to eating healthful foods. “Savor it and enjoy it,” she said. “But don’t abuse it by piling up the plate.”
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch


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Puttanesca Sauce

Puttanesca Sauce

Chef's Note: This is the mythical sauce of the Neapolitan ladies of the night. They would cook pasta with this sauce and serve it to sailors as an aphrodisiac. I have tried it and it doesn't work. The sauce is, however, great—not only with spaghetti but also with baked or sautéed shrimp or fish fillets.

• ¼ cup California Olive Ranch extra-virgin olive oil
• 2 tablespoons capers, drained and rinsed
• ½ cup pitted Gaeta olives
• 6 anchovy fillets, packed in oil
• 2 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 tablespoon chopped fresh Italian parsley
• 1 (28-ounce) imported Italian plum tomatoes, drained and hand-crushed
• Salt, if desired

Directions

Step 1: Heat the oil in a large skillet over medium heat. Add the capers, olives, and anchovies and sauté until the anchovies dissolve, about 1 to 2 minutes. 

Step 2: Add the garlic, red pepper flakes, and parsley and sauté 1 minute. Stir in the crushed tomatoes and let simmer for 5 minutes. Taste and add salt if needed before serving.

Recipe credit: Rao's Recipes from the Neighborhood (St. Martin's Press, 2004), by Frank Pellegrino

Reprinted with permission from the publisher

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Pasta Pomodoro

Pasta Pomodoro

Chef's Note: Even after we opened Carmine’s, Michael Ronis and the other partners kept up the habit of eating at Italaian restaurants in the Bronx, Brooklyn, and the other boroughs of the city where the pasta pomodoro was, we had to admit, a little better than ours. Why? We served a glorious simple dish at the restaurant, using the best Italian tomatoes, lots of garlic, parsley, basil, and olive oil, and our pasta was top-notch! But something kept it from going over the top. Finally, we realized it was the oil slick.  To be really, really, really good, pomodoro demands lots of oil. We use a quarter cup olive oil  for four servings, which puts our pomodoro right over the top. Try it!

• ¼ cup California Olive Ranch extra-virgin olive oil
• 8 cloves garlic, sliced
• 1 ounce fresh prosciutto, thinly sliced
• 7 fresh basil leaves, sliced
• 1 Bay Leaf
• 2 Tablespoons finely chopped  flat-leaf parsley
• ¼ cup dry white wine
• One 20-ounce can Italian plum tomatoes, drained
• Salt and freshly ground black pepper
• 12 ounces dried rigatoni, spaghetti or penne

 Directions

Step 1: In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, reduce the heat, add the garlic, and cook it stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the prosciutto, the basil, the bay leaf, and 1 tablespoon of the parsley. Cook the mixture, stirring, for 30 seconds. Raise the heat to high, add the wine, and cook it for about 10 seconds or until the wine is well mixed.
Step 2: Add the tomatoes and, using a wooden spoon or long-handled fork, break them up as they cook. Bring the sauce to a boil. Bring the sauce to a boil, reduce the heat slightly, and simmer it briskly for 2 to 3 minutes or until the liquid reduces by half.
Season the sauce to taste with salt and pepper.
Step 3: Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 7 to 8 minutes or until it is al dente. The cooking time will vary depending on the type of pasta.

Step 4: Drain the pasta well and transfer it to a shallow bowl or platter. Bring the sauce to a boil and immediately ladle it over the pasta and serve the dish garnished with the remaining tablespoon of parsley. 

Recipe credit: Carmine's Family Style Cookbook (St. Martin's Press, 2008), by Michael Ronis with Mary Goodbody

Reprinted with permission from the publisher 

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Pasta with Roasted Cherry Tomatoes

Pasta with Roasted Cherry Tomatoes

Chef’s Note: Rustic in flavor and presentation, this adaption of a recipe from food writer Nancy Harmon Jenkins is definitively delicious. I have increased the tomatoes because, frankly, you can never have enough caramelized tomato flavor on plain pasta. Many varieties of small tomatoes are available almost year-round. I like to use red cherry tomatoes or the smaller grape tomatoes. The toughest part of this recipe is halving the tomatoes.

• 1-1/2 pounds ripe cherry or grape tomatoes, halved
• 4 garlic cloves, minced
• ½ cup fresh French bread crumbs
• ½ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• ¼ cup California Olive Ranch extra-virgin olive oil
• 1 pound penne, fusilli, or farfallini pasta
• ½ cup finely chopped fresh basil

Directions

Step 1: Preheat the oven to 400 degrees F. Put the tomato halves in a large baking dish that can be brought to the table.

Step 2: In a small bowl, combined the garlic, bread crumbs, cheese, salt, and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.

Step 3: Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

Step 4: In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.

Step 5: Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately. 

Advance preparation: This is best made just before serving.

The clever cook could:

• Add cooked shredded chicken to the pasta for a more substantial dish.
• Grill shrimp or scallops and place on top of the pasta.
• Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon, or halibut.

Recipe credit: Seriously Simple: Easy Recipes for Creative Cooks (Chronicle Books, 2002), by Diane Rossen Worthington

Reprinted with permission from the publisher 

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Spaghetti with Olives, Capers, and Anchovies

Spaghetti with Olives, Capers, and Anchovies

Chef's Note: This is a tomato-less version of the classic Puttanesca sauce, hence the name Bianca, meaning “white.” In the absence of tomatoes, bread crumbs are used to hold all the flavors together instead. I like using a thicker breadcrumb here; either homemade crumbs or plain panko-style store-bought breadcrumbs work well. Though you might think that very little, if any, salt is needed here, unless you season with salt at least moderately, the pasta will taste bland.

• 2 medium cloves garlic
• 6–7 sprigs flat-leaf Italian parsley
• 8 Kalamata olives
• Salt
• 1 pound spaghetti
• 6 anchovy fillets
• 6 tablespoons California Olive Ranch extra-virgin olive oil
• 2 tablespoons capers
• 2 tablespoons breadcrumbs (see note above)

Directions 

Step 1: Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Step 2: Peel and finely chop the garlic. Finely chop enough parsley to measure
about 2 tablespoons. Slice the flesh of the olives away from the pits and coarsely chop.

Step 3: When the water for the pasta is boiling, add about 2 tablespoons salt, add
the spaghetti, and stir until all the strands are submerged. Cook until al dente.

Step 4: Chop the anchovies and put them with the olive oil in an 8-inch skillet.
Place over medium heat and cook until the anchovies have dissolved, about 1 minute.

Step 5: Add the chopped garlic and sauté briefly, about 15 seconds. Add the
parsley, olives, and capers and season with salt. Cook for about another minute, then remove from the heat.

Step 6: When the pasta is done, drain well, toss with the sauce and the breadcrumbs,
and serve at once.

Recipe credit: Giuliano Hazan's Thirty Minute Pasta (Stewart, Tabori & Chang, 2009), by Giuliano Hazan

Reprinted with permission from the publisher

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Spaghetti with Olive Oil and Pan-Fried Jalapeños

Spaghetti with Olive Oil and Pan-Fried Jalapeños

Chef's Note: This New World version of Spaghetti Aglio e Olio is as simple as the original, but it’s spiced-up with jalapeño peppers instead of red pepper flakes. As the jalapeños pan-fry, they become mellow, smoky, sweet; infusing the oil and the pasta with all their spunkiness.

A word of warning, make sure to test your jalapeños before you make this recipe (taste the tip of one pepper and it’ll give you an idea of its strength). I find most commercial jalapeños fairly mild, but now and then you come across some that are quite fiery!

• 1/3 cup California Olive Ranch extra virgin olive oil
• 6 to 8 jalapeños to taste – seeded and cut lengthwise in fine julienne strips
• 12 large garlic cloves – skinned and finely sliced
• 1 tablespoon sea salt for the pasta water
• 1 lb (454gr) spaghetti
• 1/3 cup reserved pasta water
• 3/4 teaspoon sea salt or to taste
• extra virgin olive oil for drizzling

Directions

Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and the jalapeños, toss well and sauté for 5 to 6 minutes until the jalapeños are golden-brown at the edges, tossing only from time to time. Add the garlic, toss again and sauté for a few seconds. Be careful not to brown the garlic or it’ll become bitter. Remove from heat and set skillet aside.

Step 2: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and pasta. Cook the pasta until tender but still al dente. Drain well.

Step 3: Return the skillet to the stove over medium-high heat. When the oil begins to sizzle, add the pasta, reserved pasta water and salt. Toss well and remove from the heat. Divide into pasta bowls, drizzle with olive oil and serve immediately.
Recipe and photo courtesy of Viviane Bauquet Farre of Food & Style

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Spaghetti With Tomato Sauce & Ricotta

Spaghetti With Tomato Sauce & Ricotta

Chef’s Note: Since this very simple dish relies heavily on its ingredients, look for good fresh ricotta and canned San Marzano tomatoes from Italy—they are extra-flavorful—at your local Italian market.

• One 28-ounce can chopped tomatoes
• 1 medium onion, halved
• 2 cloves garlic
• 4–6 tablespoons California Olive Ranch extra-virgin olive oil
• Salt and pepper
• 1 pound spaghetti
• 1 cup fresh ricotta
• Chopped fresh parsley

Directions 

Step 1: Put the tomatoes into a heavy medium pot, rinse out the container with 2 cups water, and add it to the pot. Add the onions, garlic, olive oil, and salt and pepper to taste. Gently simmer over medium-low heat for about 1 hour. Adjust the seasonings. Add a little more olive oil to round out the flavor, if you like. Discard the onions and garlic.

Step 2: Cook the pasta in a large pot of salted boiling water until just cooked, 10–12 minutes. Drain, reserving 1 cup of the cooking water. Toss the pasta with the tomato sauce until thoroughly coated. Add the reserved cooking water to loosen the sauce if it is too thick. Divide between 4 plates and top with a big soupspoonful of ricotta and some chopped parsley.

Recipe courtesy of Canal House Cooks Every Day (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer 

Reprinted with permission from the authors

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Green olive tapenade

 Green olive tapenade

 

Delicious on its own with bread or toast, but also a versatile ingredient to add an olivey bite to all sorts of other dishes. To make it vegetarian, leave out the anchovies. Makes 400g.

2 garlic cloves, minced
Juice and grated zest of ½ lemon
2 tbsp salted capers, soaked in water for 10 minutes, drained and rinsed
6 anchovy fillets in oil, drained
2 tsp fresh thyme leaves, chopped
¼ tsp chilli flakes (optional)
400g oil-cured green olives, drained and pitted
Up to 100ml extra-virgin olive oil
Freshly ground black pepper

Put the garlic, juice and zest, capers, anchovies, thyme and chilli in a food processor and pulse until well blended. Add the olives and pulse to a coarse paste. Slowly pour the oil through the feed tube, pulsing as you go, until it's the texture you like – you may not need all the oil. Taste and add black pepper if necessary.

Five things to do with tapenade:
• Push under the skin of a chicken before roasting it.
• Mix a few tablespoons with breadcrumbs and spread over breast of lamb before rolling and roasting.
• Serve on crostini with some crumbled soft goat's cheese.
• Toss with just-cooked potatoes as a salad to go with grilled sardines.
• Brush over a sheet of bought puff pastry, roll up, cut into thin rounds and bake at 200C/400F/gas mark 6 for 12 minutes, until puffed and golden. Serve as a nibble with drinks.

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White Bean Soup with Winter Greens

White Bean Soup with Winter Greens

Chef’s Note: Adding a swirl of winter greens makes this healthful white bean soup from Fresh From the Farmers’ Market (Chronicle Books, 1997) by Janet Fletcher almost a meal in itself. To make ahead, prepare through Step 3. Let cool completely, cover, and refrigerate for up to 3 days. To freeze, prepare through Step 3 and store in an airtight container for up to 2 months. To reheat, bring to a simmer over low heat. Proceed with Step 5. If frozen, thaw in the refrigerator, then bring to a simmer over low heat and proceed from Step 4.

• 1 pound dried cannellini or other white beans
• ¼ cup California Olive Ranch extra virgin olive oil, plus more for garnish
• 1 large onion, chopped
• 2 carrots, cut into 1/3-inch dice
• 4 garlic cloves, minced
• 3 tablespoons minced fresh flat-leaf parsley
• 2 bay leaves
• 4 cups chicken stock or low-sodium chicken broth
• 2 cups water
• Salt and freshly ground black pepper to taste
• ¾ pound winter greens such as kale, chard, dandelion, collard or turnip greens
• Freshly grated Parmesan cheese

Directions

Step 1: Rinse and pick over the beans. Soak them overnight in water to cover by 1 inch. Drain.

Step 2: Heat the ¼ cup olive oil in a large port over medium hit. Add the onion, carrots, garlic, parsley and bay leaves. Sauté until the vegetables are slightly softened, about 10 minutes.

Step 3: Add the drained beans, stock or broth, and water. Season with salt and pepper. Bring to a simmer, cover, and adjust heat to maintain a bare simmer. Cook, stirring occasionally, until the beans are tender, 45 minutes to 1-1/2 hours. Remove the bay leaves. In a blender or food processor, puree 4 cups of the beans and vegetables with some of their liquid. Return to the pot and stir well. If needed, thin the soup with water.

Step 4: Wash the greens well, removing any bruised leaves, thick ribs, or stems that are thick or tough. Stack the leaves a few at a time, roll into a log, and cut crosswise into ¼-inch-wide ribbons. Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender - a couple of minutes for young dandelion and turnip greens, longer for kale or collard greens. Drain, reserving about 2 cups of the cooking liquid. Stir the greens into the soup. Cover and simmer an additional five minutes. Thin the soup, if needed, with the reserved cooking liquid. Taste and adjust the seasoning.

Step 5: Serve in warm bowls, topping each portion with a drizzle of olive oil and a sprinkle of cheese.

Recipe courtesy of From Our House to Yours: Comfort Food to Give and Share(Chronicle Books, 2002), by Joyce Goldstein

Reprinted with permission from the publishers

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Olive Oil Lemon Poppyseed Cake With Lemon-Almond Glaze

Olive Oil Lemon Poppyseed Cake With Lemon-Almond Glaze

For the cake

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• zest of 1 large lemon [about 1 tablespoon]
• juice of 1 large lemon
• 1/2 cup milk
• 3 large eggs
• 2/3 cup California Olive Ranch extra virgin olive oil
• 1 tablespoon poppyseeds

Directions

Step 1: Preheat oven to 350. Grease a 5-by-9 inch loaf pan. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside. 

Step 3:Combine sugar and zest together in a bowl; using your fingers, rub together well. Add juice and milk, and whisk to combine. Add eggs and oil, and whisk to combine. Add flour mixture to the milk mixture, and whisk until smooth. Whisk in the seeds last, stirring until evenly distributed.

Transfer batter to the pan, and bake until golden and a toothpick inserted in the middle comes out clean, 40-50 minutes. Cool on a wire rack for 15 minutes.

Step 3: Turn cake out on rack, and using the tines of a fork, gently poke small holes on the top surface of the cake. Apply half of the glaze while cake is still warm.  When cake has cooled, apply second half of glaze. 

For the Glaze

• 1/2 cup heavy cream
• 1 cup confectioners' sugar
• dash of almond extract 
• squeeze of lemon juice

Mix all this stuff together. If it's too thin, add a little more sugar. If it's too thick, add more lemon juice or milk or cream. 

Recipe courtesy of Jessie at Cakespy.com

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Rif Mountain Omelet with Wild Mushrooms

Rif Mountain Omelet with Wild Mushrooms

Chefs Note: After a soggy winter’s morning hunting mushrooms in the cork- and pine-covered Rif Mountains with a couple of local guides, my family and I returned to a rural lodge called Auberge Dardara with owner Jaber El Habibi. Our wicker baskets brimmed with three of the three dozen varieties of edible wild mushrooms found in the nearby hills: chanterelles, meaty cèpes (porcini) with yellow-tinted undercaps, and a type of coral Ramaria the size of cauliflower and the color of wet hay. We happily passed our spoils to the chef.

After cleaning and slicing the mushrooms, he sautéed them hot and fast to sear in the juices, as flames shot up from the blackened skillet in the smoky kitchen. He whisked some eggs, seasoned them with healthy pinches of local herbs, and prepared a pair of divine omelets. A just reward for the drizzly hunt!

As the omelets need to be individually cooked, instructions below are given for a single wide, thin omelet. If preparing more than one, sauté the mushrooms by variety but cook the omelets individually.

• 1/2 lb/225 g wild mushrooms of at least 2 or 3 varieties
• 3 or 4 Tbsp California Olive Ranch extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 3 large eggs
• 1 tsp dried oregano or zaâtar (see below), plus more for garnishing
• 1 unpeeled garlic clove
• 1 Tbsp finely chopped fresh flat-leaf parsley, plus more for garnishing
• 1 dried bay leaf

Directions

Step 1: Keeping the mushroom varieties separate, brush them clean. Fill a bowl with water. Quickly dunk the mushrooms in a few changes of water just before cooking. Drain and pat dry with paper towels. Quarter or slice the mushrooms depending on their shape.

Step 2: In a 10-in/25-cm skillet, heat 1 Tbsp of the oil until smoking. Add one mushroom variety, season with a pinch of salt and pepper, and quickly sauté until the edges are golden, 1 to 2 minutes. Transfer to a plate. Add 1 Tbsp oil to the pan and sauté another mushroom variety. Repeat if needed for a third variety.

Step 3: In a small bowl, whisk the eggs until spongy. Stir in the 1 tsp oregano and a pinch of salt. Add three-fourths of the mushrooms and turn to coat. Gently crush the garlic under the heel of a palm or the side of a heavy knife.

Step 4: Add 1 Tbsp oil and the garlic to the pan, and cook over medium heat until fragrant, about 1 minute. Remove and reserve.

Step 5: Pour in the egg mixture. Immediately swirl the pan for a few seconds to keep the mixture from sticking as the eggs begin to set. Sprinkle the 1 Tbsp parsley over the top and season with salt and pepper. Place the bay leaf in the center. Cover, reduce the heat to medium-low, and cook until the bottom is golden and the omelet is set but still moist, 2 to 3 minutes. Do not turn or stir the eggs; only swirl the pan from time to time to keep the omelet from sticking.

Step 6: Loosen the omelet with a thin spatula if necessary and slide onto a large, flat plate. Scatter the remaining mushrooms over the top along with a pinch of parsley and some oregano. Top with the reserved garlic clove, drizzle with olive oil, and serve immediately.

zaâtar: In the Middle East, zaâtar is a spice blend, but in Morocco, it’s a shrubby herb from the thyme and oregano family with slender leaves and clusters of purple flowers. Used in dried form, the tiny, flaky green leaves have a flavor more redolent of oregano than thyme. The best Moroccan zaâtar comes from the High Atlas. Substitute oregano or oregano with a pinch of thyme. 

Recipe courtesy of Morocco (Chronicle Books, 2012), by Jeff Koehler

Reprinted with permission from the publisher

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A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper

A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper

Chefs Note: This dish introduces za’atar, a traditional Middle Eastern spice blend, to oven-roasted potatoes. Inspired by a trip to Morocco and Turkey, this brings a little taste of the exotic to weekday potatoes. We’re especially thrilled to have a blueprint for mixing our own za’atar to perk up just about anything, from roast chicken to scrambled eggs to a nice grilled steak.

For The Potatoes:

• 2 to 3 pounds mixed potatoes (I used organic red and purple fingerlings and golden Buttercream potatoes), scrubbed and cut into 1⁄2-inch cubes 
• 3 to 4 tablespoons Za’atar (recipe follows)
• 2 tablespoons Aleppo pepper, or to taste
• Juice of 1 lemon
• 4 tablespoons California Olive Ranch extra-virgin olive oil

Step 1: Heat the oven to 400°F.

Step 2: In a large bowl, mix the potatoes with the za’atar, Aleppo pepper, lemon juice, and olive oil. Spread in a single layer in a large baking dish or roasting pan. Roast the potatoes, stirring once or twice, until tender and golden brown, about 40 minutes.

For the Za’atar:

• 3 tablespoons sesame seeds, toasted
• 2 tablespoons ground sumac*
• 2 tablespoons dried thyme
• 1 tablespoon sea salt

Mix all the ingredients together in a small bowl. You should have about 1 cup.

Recipe courtesy of The Food52 Cookbook, Volume 2 (William Morrow Cookbooks, 2012), by Amanda Hesser and Merrill Stubbs

Reprinted with permission from the authors

Photo credit: Sarah Shatz for Food52

* Sumac can be found at Penzeys, Kalustyans, or other stores that carry Middle Eastern spices.

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Olive Harvest Time

It’s Olive Harvest Time! A Robustly Flavored Oil On Tap, Our Rancher Says

Olives going up conveyor belt at Artois mill.

We began our harvest on Saturday. Our harvest teams fanned out into the olive groves and began picking olives and trucking them to our northern California mill. There, our milling team is crushing the olives into extra virgin olive oil.

We asked one of our ranchers, Brian Mori, to talk about this year’s harvest, our olive crop, 24-hour days, and more. Brian works with our family farmers, or contracted growers, on matters like crop practices, harvest, and quality.

How long will the harvest last?
We’re shooting for a 35-day to 45-day harvest season, weather permitting. This past week we’ve been doing a lot of training and testing of our harvester operators. They’ve been test driving the harvesters through the olive groves so that we can hit the ground running. At the mill, we’ve been testing the equipment to make sure there are no problems. We’ve been running through the different production lines and testing the computer technology.

Is there anything new you’ll be doing during this year’s harvest?
This will be the second year we’re using harvesting machines that are designed specifically for olives – as opposed to the earlier harvesters that were adapted from grape harvesting. These new harvesters are gentler on the trees and on the fruit. They also pick the olives quite a bit more quickly.

How does the crop yield look?
We’re anticipating an above-average crop yield. We’re harvesting around 10,000 acres this year. As of now we’re anticipating a dry fall, which will allow us to have a continuous harvest and let us harvest within our 35-day harvest season.

How would you characterize the quality of the olives, and the oil they’ll produce?

Brian Mori

We’re expecting very good fruit flavor and overall quality. The oil will be similar to the oil we made last year. We think it will be a very robustly flavored oil. We’ve had favorable weather conditions this year. We had a nice warm summer and we haven’t had a dramatic amount of rainfall, which is important to us. We’ve also fine-tuned our crop practices and our irrigation management.

What are the biggest challenges you face during harvest?
Weather is the biggest challenge. We can’t control it. We want to avoid rain or a hard freeze that can damage the olives. In the most northern parts of California, where we are, the first freeze typically comes after Nov. 25th. That’s why we try to get the majority of the harvest done before then.
Also, it’s important to make sure that the contracted growers we work with are as efficient as possible when delivering the olives to our mill. We want to avoid traffic jams or gaps in delivery, so that everything can run smoothly.

What kind of hours will the harvest teams be putting in?

At our own orchards we pick around the clock, 24/7. Our contracted growers either pick anywhere from 12 to 24 hours a day, depending on field conditions.

Bon appétit,

Your friends at California Olive Ranch


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Anya von Bremzen's Potato Soup with Fried Almonds

 

 Recipe

This recipe serves 4 as an appetizer

• 1 1/2 pounds Yukon Gold potatoes
• 1/4 cup extra-virgin olive oil
• 1/2 cup whole blanched almonds
• 6 large garlic cloves, peeled
• 1/3 cup (about 2 ounces) finely diced serrano ham or prosciutto
• 4 cups chicken broth, or more if needed
• 1 pinch saffron, crushed
• Coarse salt and freshly ground pepper
• 2 teaspoons sherry vinegar, preferably aged, or more to taste
• 2 tablespoons minced flat-leaf parsley
• Dense country bread, for serving

1. Cut the potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, then continue with the remaining potatoes; set aside. Alternately, roughly chop in 1 1/2 inch chunks. Peeling is optional.
   
   
2. Heat the olive oil in a heavy 3-quart saucepan over medium heat. Add the almonds and garlic and cook, stirring, until golden, 4 to 5 minutes, adjusting the heat so the oil doesn't burn. Using a slotted spoon, transfer the almonds and garlic to a bowl to cool slightly. Add the ham to the pan and stir for 1 minute. Add the potatoes and cook, stirring, for another minute. Add the chicken stock and bring to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer the soup.
   
   
3. Meanwhile, place the almond and garlic mixture in a food processor and grind it. If you like almond bits in your soup, grind the mixture somewhat coarsely; otherwise, grind it fine. Add all but about 2 tablespoons to the soup. Season with salt and pepper to taste. 
   
   
4. Steep the saffron in a few tablespoons of the soup broth for 2 minutes, then add it to the soup. Simmer the soup, partially covered, until about half the potatoes have disintegrated, about 35 minutes. Skim the soup as it cooks if you like, and add a little more stock if the soup seems too thick.
   
   
5. When ready to serve, check the texture of the soup. If you'd like it creamier, break up some of the potatoes with a sturdy spoon. Add the vinegar to the reserved ground almond mixture and stir it into the soup. Add the parsley and cook for a minute. Taste for seasoning, adding a little more vinegar if necessary. Serve the soup with bread

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