Graham Crackers

Source: Culinaryadventuresinthekitchen.com

Directions

1. In a mixing bowl, combine whole wheat flour, sugar, salt, cinnamon and baking powder.
2. In a separate bowl, beat egg until light, add oil, honey and 2 tablespoons milk.
3. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in plastic wrap and chill until firm, about 1 hour (or longer, if it’s more convenient).
4. Preheat your oven to 375°F.
5. Turn the dough onto a floured surface and knead gently until it holds together.
6. Roll dough until it’s about 1/16-inch thick; make sure rolling surface is well-floured or you’ll have trouble transferring crackers to baking sheet.
7. Cut dough into 3-inch squares (or cut out using cookie cutters), prick each square several times with a fork, and place on lightly greased cookie sheets.
8. Brush the tops with milk, sprinkle with cinnamon-sugar, and bake for 15 to 20 minutes, or until crackers are lightly browned.
9. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.

Ice Cream with Olive Oil

Source: Oliveoiltimes.com

Directions

1. Warm the milk, cream and slit pod of vanilla.
2. Mix the egg yolks and the sugar until the mixture is white, incorporate the warm milk a little at a time while whipping.
3. Cook on medium heat and keep stirring, incorporate the oil and let cool off.
4. Put in the freezer for three hours minimum

Olive Oil Oven Fries

Source: Foodnetwork.com

Directions

1. Heat oven to 475 degrees F and arrange rack in top.
2. Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise.
3. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
4. Meanwhile, combine olive oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
5. When potatoes are done soaking, drain and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of salt, and turn to coat well.
6. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes.
7. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
8. Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.

Orange Olive Oil Cake

Source: Foodnetwork.com

Directions

1. Preheat the oven to 350 degrees F.
2. Grease and flour a 9-inch round cake pan.
3. Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light.
4. Drizzle in the olive oil and vanilla and mix until light and smooth.
5. Add the orange juice and zest and mix well.
6. Sift together the flour, baking powder, baking soda and salt in another medium bowl.
7. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.
8. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners’ sugar and serve.

Dark Chocolate Olive Oil Cake

Source: finecooking.com

Directions

1. Position a rack in the middle of the oven. Heat the oven to 325°F.
2. Generously oil an 8×2-inch round cake pan (or an 8-1/2-inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour.
3. In a small saucepan, boil about 1/2 cup of water.
4. Meanwhile, sift the cocoa powder through a strainer over a small bowl.
5. Stir 6 tablespoons of the boiling water into the cocoa until it’s smooth and glossy (if the mixture is very thick, you can add as much as 2 Tbs. more boiling water).
6. Stir in the vanilla and almond extracts. Set aside to cool slightly.
7. In another small bowl, mix together the flour, salt, and baking soda and set aside.
8. In mixer, combine eggs and yolk, extra virgin olive oil, and sugar. Whisk until thick, lemon colored, and creamy.
9. Mix in the warm (not hot) cocoa mixture until it’s well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
10. Pour the batter into the prepared cake pan and bake in the center of the oven, 55 to 60 minutes.
11. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
12. Let cool for 10 minutes.
13. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.
14. Before serving, dust the top of the cake with confectioners’ sugar.

Olive Oil Poached Tuna with Caper & Olive Vinaigrette

Source: finecooking.com

Directions

Tuna:
1. Peel and smash the garlic clove and a pinch of salt to a paste.
2. Combine the garlic paste, rosemary, 1 teaspoon salt, and the pepper in a small bowl. Add just enough olive oil to turn the spice mixture into a smooth paste, about 1/2 teaspoon.
3. Rub the paste over the tuna—it will be sparse. Let the tuna sit at room temperature for about an hour.
4. Position a rack in the center of the oven and heat the oven to 225°F.
5. Measure the thickness of the tuna steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes.
6. Put the tuna steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the tuna and the center of the fish is rosy, 25 minutes.

Vinaigrette:
1. While the fish poaches, blend parsley, capers, olives, garlic, vinegar, and sugar in a blender and blend to a coarse purée. With the motor running, pour the olive oil through the hole in the blender’s lid and purée until incorporated. Taste for salt (it may not need any) and set aside.
2. Transfer the tuna to a wire rack to drain for a few minutes. Serve with the vinaigrette spooned over each steak.

Mashed Potatoes with Olive Oil & Parsley

Source: finecooking.com

Directions

1. Put a large pot of water on high heat. Add the potatoes and salt and bring to a boil until a skewer or knife can easily penetrate the center of the potatoes, 20 to 30 minutes.
2. Drain the potatoes and return them to the pot.
3. Mash potatoes with a potato masher.
4. With a wooden spoon, stir in the olive oil.
5. Add some of the cooking liquid or milk until you reach the desired consistency.
6. Season generously with salt and black pepper
7. Just before serving, check the consistency of the potatoes and add a little of the cooking liquid if they need loosening.
8. Mix in the parsley

Herbed Grilled Chicken Breasts

Source: finecooking.com

Directions

1. Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap.
2. Pound chicken into broad, flat sheets (called paillards) about 1/4-inch thick and arrange them on a baking sheet.
3. Generously season each paillard on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the paillards for 20 minutes while you prepare the grill.
4. Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
5. Arrange the paillards on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the paillards.)
6. Transfer the paillards to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.

Grilled Caesar Salad

Source: finecooking.com

Directions

1. Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).
2. With a mortar and pestle (or using the side of a chef’s knife), pound or mash the garlic to a smooth paste with a pinch of salt.
3. Add the anchovies and pound or mash again until smooth. Transfer the mixture to a small bowl. (Or, if the mortar is large enough, leave it in the mortar.)
4. Add the egg yolk. Whisk in the lemon juice, then whisk in 1/2 cup of the olive oil in a slow stream until emulsified.
5. Add the Parmigiano, and several grinds of black pepper and whisk to combine.
6. Season to taste with more salt or lemon juice.
7. Brush the bread slices on both sides with olive oil.
8. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.
9. Put the romaine on a baking sheet and drizzle with the remaining 3 Tbs. olive oil. Toss gently to coat evenly and season with salt.
10. Place the romaine on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.
11. Transfer the grilled romaine to a platter or individual plates, and sprinkle the croutons on and around the romaine. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano.
12. Serve immediately, passing any remaining dressing at the table.