OLIVE OIL AND SEA SALT RECIPES
OLIVE OIL BROWNIES WITH SEA SALT RECIPE - NYT COOKING
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Provided by Melissa Clark
Total Time 40 minutes
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
Nutrition Facts : @context http//schema.org, Calories 203, UnsaturatedFatContent 6 grams, CarbohydrateContent 27 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 111 milligrams, SugarContent 18 grams, TransFatContent 0 grams
LEMON BARS WITH OLIVE OIL AND SEA SALT RECIPE - NYT COOKING
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
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
More about "olive oil and sea salt recipes"
FIG, OLIVE OIL, AND SEA SALT CHALLAH RECIPE - DELISH.COM
Go gourmet on Rosh Hashanah with this subtly sweet and salty recipe.
From delish.com
Total Time 0S
Category side dish
From delish.com
Total Time 0S
Category side dish
- In a large mixing bowl, combine yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add salt and flour, and mix until dough begins to hold together. Switch to a dough hook, mix on low speed 5 to 8 minutes. Transfer dough to an olive oil–coated bowl, cover with plastic wrap and set aside until almost doubled in size, about 1 hour. Make Fig Paste: In a small saucepan combine figs, orange zest, water, orange juice, salt, and a few grinds of black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until figs are soft and tender, about 10 minutes. Season with salt and pepper to taste. Remove from heat, let cool to lukewarm. Process fig mixture in a food processor until it resembles a fine paste, scraping down the sides of the bowl as necessary. Set aside to cool. Stuff Dough: After dough has risen, transfer to floured surface and divide in half. Roll half of dough into a wide rectangle. Spread half of fig filling evenly over dough, stopping short of the edge. Roll dough into a long, tight log with filling inside. Gently stretch log as long as feels comfortable, and divide log in half. Repeat with remaining dough and fig filling. Weave Challah (see photos below): Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board. Weave them so that one side is over, and the other is under, where they meet. So, now you’ve got an eight-legged, woven-headed octopus. Take the four legs that come from underneath the center and move the leg to their right (jumping it). Take the legs that were on the right and, again, jump each over the leg before, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck corners or odd bumps under dough with sides of your hands to form a round. Transfer dough to a parchment-cover heavy baking sheet, or, if you’ll be using a bread stone, a baker’s peel. Beat egg until smooth, and brush over challah. Let challah rise for another hour; 45 minutes into the rise, preheat oven to 375 degrees F. Bake Loaf: Before baking, brush loaf one more time with egg wash and sprinkle with sea salt. Bake in middle of oven for 35 to 40 minutes. It should be bronzed; if it gets too dark too quickly, cover with foil for the remainder of the baking time. Cool loaf on a rack before serving.
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Total Time 25 minutes
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Here's what you need: popcorn, moringa powder, sea salt, olive oil
From tasty.co
Reviews 89
Total Time 30 minutes
Calories 566 calories per serving
From tasty.co
Reviews 89
Total Time 30 minutes
Calories 566 calories per serving
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SEA SALT & OLIVE OIL SCRUB - SIMPLY STACIE
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SIMPLY ROASTED ASPARAGUS WITH OLIVE OIL AND SEA SALT
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10 BEST BAKED POTATO WITH OLIVE OIL AND SEA SALT RECIPES ...
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