OLIVE OIL AND SEA SALT RECIPES

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OLIVE OIL BROWNIES WITH SEA SALT RECIPE - NYT COOKING



Olive Oil Brownies With Sea Salt Recipe - NYT Cooking image

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

6 tablespoons/90 milliliters mild extra-virgin olive oil, plus more for greasing pan
1 cup/130 grams all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 cup/25 grams Dutch-processed cocoa powder
1/4 cup/60 milliliters boiling water
3 ounces/90 milliliters melted unsweetened chocolate
1 large egg, at room temperature
1 tablespoon vanilla extract
3/4 cup/165 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1/2 cup/90 grams mini or regular chocolate chips
Flaky sea salt, such as Maldon, as needed

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



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

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