OIL SEA RECIPES

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LEMON BARS WITH OLIVE OIL AND SEA SALT RECIPE - NYT COOKING



Lemon Bars With Olive Oil and Sea Salt Recipe - NYT Cooking image

Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you’ll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 24 bars

Number Of Ingredients 14

1 1/4 cups/155 grams all-purpose flour
1/4 cup/50 grams granulated sugar
3 tablespoons/25 grams confectioners’ sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons/142 grams cold unsalted butter, cut into cubes
4 to 6 lemons
1 1/2 cups/300 grams sugar
2 large eggs plus 3 yolks
1 1/2 teaspoons/5 grams cornstarch
Pinch of fine sea salt
4 tablespoons/57 grams butter
1/4 cup/60 milliliters fruity extra-virgin olive oil
Confectioners’ sugar and flaky sea salt, for sprinkling

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
  • To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
  • While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
  • In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
  • When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 23 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 44 milligrams, SugarContent 16 grams, TransFatContent 0 grams

PEPPERS PACKED IN OIL RECIPE - FOOD.COM



Peppers Packed in Oil Recipe - Food.com image

Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 8 oz. jars

Number Of Ingredients 10

8 ounces green peppers, destemmed, deseeded, cut in half lengthwise
8 ounces orange bell peppers, destemmed, deseeded, cut in half lengthwise
8 ounces red peppers, destemmed, deseeded, cut in half lengthwise
8 ounces yellow peppers, destemmed, deseeded, cut in half lengthwise
coarse salt (or kosher salt)
12 whole black peppercorns
8 garlic cloves, peeled
4 sprigs fresh basil
4 sprigs fresh oregano (or marjoram)
olive oil

Steps:

  • Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
  • Using a towel, wipe the salt from the peppers, and set aside.
  • Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
  • In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
  • Keep in a cool place or in the refrigerator for several months.
  • Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

Nutrition Facts : Calories 71.1, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 8.4, CarbohydrateContent 15.1, FiberContent 4, SugarContent 6.2, ProteinContent 2.6

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