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Papas Bravas With Ultra Premium Low FFA, High Phenol Melgarejo Estate Extra Virgin Olive Oil
5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
Super fresh, Ultra Premium, low FFA, high phenol, high oleic extra virgin olive oil (I used Melgarejo Estate Picual) for frying
Sea salt to taste
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander.
Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and salt immediately. Serve with or slathered in aioli.
Roasted Red Pepper Aioli
1 1/2 cups fresh, mild, extra virgin olive oil (Ultra Premium Bari California Arbequina)
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 teaspoon smoked sweet paprika
1 tablespoon fresh lemon juice
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until homogeneous.
VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but use caution here as too much at once will spell disaster!
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes approximately 2 cups
Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves
Almond-Lemon Agrumato Cake
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive oil, grease and flour one 9" cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)
Serves 10
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive oil, grease and flour one 9" cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)
Serves 10