Fun with Olive Oil
Potato Croquettes
[image: Potato Croquettes] Enlarge Howard Yoon
*Olive oil is a surprisingly good choice for deep-frying. The oil has a high smoke point and retains its flavor after several uses. Try frying this classic Mediterranean dish in standard olive oil. Save the extra-virgin for something special. Throw in some cooked ham or pancetta for a little kick. *
*Makes 10-14 croquettes*
- Olive oil, for frying
- 2 pounds Yukon Gold potatoes, peeled, cut into cubes and boiled
until a knife cuts easily through
- 4 eggs
- 2/3 cup freshly grated Parmigiano Reggiano
- 1/2 cup milk
- 1 cup flour
- 1 cup Japanese panko breadcrumbs (found in the ethnic section of the
grocery store)
- Salt and freshly ground black pepper
In a medium-sized cast iron skillet, heat 3 to 4 inches of oil to 375 degrees. Check the temperature using a deep-fry thermometer.
Put the potatoes through a ricer or a food mill and collect in a large bowl. Stir three of the eggs and the cheese into the potatoes and mix well. Season to taste with salt and pepper.
Combine the fourth egg and the milk.
Create an assembly line on your counter: one plate with the flour, one shallow bowl with the egg-and-milk mixture, and one final plate with the breadcrumbs.
Shape the potato mixture into small egg shapes with your hands. You may want to flour your hands to prevent sticking. Roll the croquette lightly in flour, then roll in the egg mixture, and finally, the breadcrumbs. Continue until potato mixture runs out.
Carefully place croquettes, a few at a time, in the hot oil and fry to a deep, golden brown, about 3 to 5 minutes. Remove and drain on paper towels. Serve immediately.
Infused Roasted Garlic Oil
[image: Roasted Garlic Olive Oil] Enlarge Howard Yoon
*The better the olive oil, the more it should stand alone as a flavor. This dish is always a favorite at cocktail parties. Experiment with different herbs -- rosemary, thyme, sage -- and salts to match your taste. I've found that sticking with one herb per batch works best. Use a bold, peppery oil for this appetizer. *
*Makes 6 appetizer servings*
- 5 cloves of roasted garlic (see recipe below)
- 1/4 cup fine extra-virgin olive oil
- Kosher salt
- Cracked black pepper
- Chopped fresh herbs (optional)
- 1 fresh baguette or kalamata olive loaf, warmed and cut into square
chunks
Mash garlic (and chopped herbs, if you're using) in oil. Salt and pepper generously to taste. Serve in a small dipping bowl with pieces of crusty bread for dipping.
*Roasted Garlic*
Cut one head of garlic crossways. Sprinkle exposed garlic flesh with kosher salt and extra-virgin olive oil. Combine the two sides to form the head again and wrap loosely in aluminum foil. Roast at 375 degrees for 45 minutes, or until roasted garlic oozes out of its skin with a slight squeeze of the fingers. The roasted garlic cloves should be soft to the touch but not mushy.
Jerusalem Olive Oil Cake
[image: Olive Oil Cake] Enlarge Howard Yoon
*Olive oil in cake? You'll be surprised how the olive oil keeps the cake super moist. Make sure you use a floral olive oil rather than, say, a peppery one. This recipe is from *Holiday Baking: New And Traditional Recipes for Wintertime Holidays*, by Sarah Perry (Chronicle Books 2005).*
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup fruity extra-virgin olive oil
- 3/4 cup milk
- 1 1/2 tablespoons grated orange zest (from about 3 medium oranges)
- 1 tablespoon of orange liqueur (Grand Marnier or Cointreau)
- 1/4 to 1/3 cup sliced toasted almonds
- 2 tablespoons marmalade, warmed in the microwave
- 1 tablespoon powdered sugar
Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment or waxed paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil, milk, orange zest and orange liqueur.
Whisk the egg mixture into the flour mixture until thoroughly blended.
Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a rack to cool for 20 minutes.
Meanwhile, scatter the almonds in a single layer on a small baking sheet or pan and toast in the oven until slightly brown, 8 to 10 minutes.
To serve, unmold the cake, remove the parchment paper, and place the cake on a flat serving plate. Using a pastry brush, coat the sides of the cake and a 1-inch rim along the top with the warm marmalade, arranging any bits of peel along the rim. (If the marmalade is too thick, add 1/4 teaspoon warm water and stir.) Press the almonds onto the sticky top rim. Using a fine sieve, lightly dust the powdered sugar evenly over the top. Serve warm or at room temperature.
