An Unforgettable Culinary Encounter: Dave Lieberman, Spanish Olive Oil, and Delicious Tapas

Imagine walking into a room and coming face-to-face with one of People Magazine’s 50 Hottest Bachelors – none other than the charming celebrity chef, Dave Lieberman. What’s your go-to icebreaker? For many, it might be a moment of playful nervousness, a brief pause where words seem to disappear. Such was the setting for a truly memorable evening, a vibrant culinary event where the star ingredient was exquisite olive oil from Spain, meticulously transformed into delightful tapas by Chef Lieberman.

The anticipation surrounding such an encounter is palpable. A few nights ago, I had the immense pleasure of not only meeting but also interviewing Dave Lieberman. He was the maestro of an engaging culinary showcase, presenting an array of delectable tapas dishes, all elevated by the rich, nuanced flavors of authentic Spanish olive oil. This event was a celebration of Mediterranean cuisine, highlighting the versatility and quality of Spain’s liquid gold.

Adding to the magic of the evening were my talented friends, the Culinary Sherpas. Their expertise in food styling was indispensable, ensuring every dish looked as incredible as it tasted. They worked tirelessly behind the scenes, creating visually stunning presentations for both the live event and the attending media. Their artistry truly brought Dave’s culinary creations to life, making the tapas an absolute feast for the eyes before even reaching the palate.

Captured Moment: Dave Lieberman, myself, and the brilliant Michelle and Greg of the Culinary Sherpas, whose food styling was exceptional.

Beyond the Bachelor Title: Insights from Chef Dave Lieberman

Dave Lieberman, widely recognized from his Food Network days and that notable People Magazine mention, is more than just a captivating personality. He’s a chef known for his approachable style and passion for fresh, high-quality ingredients. His focus on creating delicious yet accessible recipes resonated deeply throughout the evening’s showcase. His enthusiasm for Spanish olive oil was particularly infectious, as he eloquently explained how this staple transforms simple ingredients into extraordinary culinary experiences.

The event itself was a sensory delight, a whirlwind of aromas, textures, and vibrant colors. Guests mingled, savoring small bites of various tapas, each dish a testament to the power of authentic ingredients. Dave eloquently shared cooking tips and insights, demystifying the art of creating impressive dishes with ease. It was a perfect blend of education and entertainment, all centered around the rich culinary heritage of Spain.

A Candid Interview: Memorable Moments and Culinary Wisdom

One of the highlights of the evening was my candid, seven-minute interview with Dave. We delved into his passion for cooking, his thoughts on the importance of quality ingredients, and of course, the magic of Spanish olive oil. There was a particularly lively moment around the 4:40 mark, where our conversation took an unexpectedly humorous turn. It was a truly authentic exchange, filled with laughter and genuine engagement, showcasing Dave’s easygoing charm and quick wit.

This interview offered a unique glimpse into the mind of a chef who effortlessly combines culinary expertise with a relatable, down-to-earth approach. It was a pleasure to hear his perspective on how everyday home cooks can elevate their meals by embracing simple yet impactful ingredients like premium olive oil. His insights were not only informative but also genuinely inspiring, encouraging everyone to experiment and find joy in the kitchen.

Dave Lieberman Interview from Jaden Hair on Vimeo.

Reflecting on that lively exchange, I have a feeling Dave might still be planning a good-natured comeback for that memorable question! It’s these spontaneous moments that make such encounters truly special and leave a lasting impression. Our conversation underscored the fun and personal connections that food can create, even with celebrity chefs.

Taste of Spain: Exceptional Tapas Recipes Featuring Olive Oil from Spain

The essence of the evening was, of course, the food. Dave Lieberman, in collaboration with Olive Oil from Spain, generously shared some of the exquisite tapas recipes that graced our tables. These recipes not only highlight the incredible flavor profile of Spanish olive oil but also demonstrate its versatility in both cooking and finishing dishes. For those eager to explore more, a wealth of additional recipes can be found on the Olive Oil from Spain website.

Spanish olive oil is more than just a cooking fat; it’s a cornerstone of Mediterranean cuisine, celebrated for its health benefits and its ability to enhance flavors without overpowering them. Whether it’s drizzled over finished dishes or used as a base for cooking, its distinct fruity, peppery, or buttery notes add depth and character. These tapas recipes perfectly illustrate how this essential ingredient can elevate simple components into sophisticated small plates, ideal for entertaining or a delightful family meal.

Lemon Poached Shrimp with Spicy Gazpacho

This vibrant dish is a refreshing start to any tapas spread. The delicate poaching of the shrimp ensures they are tender and infused with citrus, while the spicy gazpacho offers a lively counterpoint, marrying fresh flavors with a subtle kick. Spanish olive oil is crucial here, adding a silky finish to the gazpacho and enhancing the overall brightness of the dish.

Serves 8-10 as part of a Tapas party

For the shrimp:

3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined

For the gazpacho:

1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
½ medium white onion, peeled and roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
4 cloves garlic, chopped
½ Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive Oil from Spain
1 teaspoon salt
¼ teaspoon freshly ground black pepper

For the garnish:

¼ cup each finely diced red bell pepper and cucumber
Olive Oil from Spain

To make shrimp:

Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, then simmer for 10 minutes.
Remove and discard lemon and seasonings.
Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through.
Using a slotted spoon, transfer shrimp to a large bowl of ice water to stop the cooking process.
Drain and refrigerate shrimp until ready to serve.

To make gazpacho:

Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside.
In a food processor, puree the tomatoes, cucumber, onion, peppers, garlic, and chili until smooth.
Add the soaked bread, sherry vinegar, Olive Oil from Spain, salt, and pepper to the food processor. Process again until the mixture is smooth and well combined.
Chill thoroughly until ready to serve.

To serve:

Place a couple of poached shrimp in a shallow bowl.
Pour gazpacho generously around the shrimp.
Sprinkle with the finely diced red pepper and cucumber for a fresh garnish.
Drizzle with a final touch of Olive Oil from Spain just before serving to enhance the flavors.

Garlic and Idiazabal Mashed Potatoes with Herbed Cream

These delightful potato cakes offer a comforting yet sophisticated twist on classic mashed potatoes. Infused with aromatic garlic-infused Spanish olive oil and the smoky, nutty flavor of Idiazábal cheese, they are pan-fried to a perfect golden crispness. A dollop of fresh herbed cream provides a cooling, herbaceous contrast, making these bites utterly irresistible.

Makes 10 servings (20 potato cakes)

For the potatoes:

1 1/2 pounds russet potatoes (2 large), peeled and cut into large chunks
¼ cup Olive Oil from Spain
2 cloves garlic, smashed
3 tablespoons milk
¾ cup grated Idiazábal cheese
Salt and freshly ground black pepper to taste
1 large egg, beaten
¾ cup fine dry breadcrumbs
Light Olive Oil from Spain for frying

For the herb cream:

3 tablespoons Olive Oil from Spain
2 tablespoons basil leaves
2 tablespoons flat leaf parsley leaves
¼ cup crème fraiche
¼ cup sour cream
1 tablespoon lemon juice
Salt to taste

To make the potatoes:

In a small saucepan, combine ¼ cup Olive Oil from Spain and smashed garlic cloves. Cook over low heat for 5 minutes to infuse the oil with garlic flavor. Remove from heat and cool. Once cool, discard the garlic cloves.
Boil the potatoes until they are fork-tender; drain thoroughly. Return the drained potatoes to the pot over low heat for a minute or two to dry them out further.
Mash the potatoes, leaving some small chunks for texture.
Stir in 3 tablespoons of the garlic-infused Olive Oil from Spain, milk, and grated Idiazábal cheese. Season generously with salt and freshly ground black pepper to taste.
When the potato mixture is cool enough to handle, form it into small round cakes, approximately 2 inches in diameter.
In a small bowl, beat the egg with 1 tablespoon of water.
Dip each potato cake into the egg mixture, then gently coat it thoroughly in the fine dry breadcrumbs.
Refrigerate the breaded potato cakes for at least ½ hour, or ideally, overnight, to help them firm up.
Pour enough light Olive Oil from Spain into a heavy skillet to cover the bottom with about 1/4″ of oil; set over medium heat.
When the oil is hot, pan-fry the potato cakes until they are golden brown and crisp, about 1-2 minutes on each side.
Drain the cooked potato cakes on paper towels to remove excess oil.
Top each warm potato cake with a dollop of the prepared herb cream and serve immediately.

To make the herb cream:

In a blender, puree the 3 tablespoons of Olive Oil from Spain, basil leaves, and flat leaf parsley leaves until smooth.
Add the remaining ingredients (crème fraiche, sour cream, lemon juice, and salt) to the blender and blend until just mixed. Be careful not to overmix.
Refrigerate the herb cream until ready to use.

Fresh Chorizo and Piquillo Bites with Shaved Manchego Cheese

These flavorful chorizo bites are a quintessential Spanish tapas experience. Spicy, savory chorizo is perfectly complemented by the sweet notes of piquillo peppers and the creamy, salty richness of shaved Manchego cheese. A drizzle of quality Spanish olive oil ties all these vibrant flavors together, creating a bite-sized delight that’s perfect for any gathering.

Serves 8 to 10 as part of a Tapas menu

1 pound fresh chorizo sausage
1/4 pound Manchego cheese
6-8 piquillo peppers, drained and cut into 1-inch squares
Olive oil from Spain

Prick fresh chorizo sausages in several places with the point of a knife.
Grill sausages over medium-high heat until medium rare, about 3 minutes on each side.
Set aside to drain on a paper towel.
When sausages are cool enough to handle, slice diagonally into ½-inch thick pieces.
Add a small amount of olive oil from Spain to a sauté pan and sear the chorizo slices on both sides until well browned and cooked through, 1-2 minutes for each side.
Drain the seared chorizo slices on paper towels to remove excess fat.
Using a vegetable peeler, shave the Manchego cheese into very thin pieces.
Top each piece of chorizo with a shaving of cheese and a square piece of piquillo pepper.
Secure each bite with a toothpick.
Drizzle lightly with additional olive oil from Spain just before serving, enhancing the flavors and adding a beautiful sheen.

Win a Dave Lieberman Signed Cookbook: Dave’s Dinners

For fans of Dave Lieberman’s approachable cooking style, his cookbook, “Dave’s Dinners,” is an absolute treasure. Filled with practical recipes and his signature charm, it’s a fantastic addition to any kitchen. We were thrilled that Dave took the time to sign a copy of his cookbook specifically for one lucky reader!

This exclusive giveaway offered a chance to bring Dave’s culinary wisdom directly into your home. Imagine flipping through pages of delicious recipes, each accompanied by his unique insights and tips. It’s more than just a cookbook; it’s an invitation to explore new flavors and techniques with a trusted guide.

Untitled from Jaden Hair on Vimeo.

Congratulations to Our Lucky Winner!

We’re excited to announce that the winner for the Dave Lieberman cookbook has been selected! While the entry period for this particular giveaway has now concluded (it ended on September 20th), we sincerely appreciate everyone who participated and shared their thoughts with us. Your enthusiasm made the contest a great success!

The random drawing was just that – completely random, ensuring everyone had an equal chance. For future giveaways, remember to always keep an eye out for exciting opportunities to win fantastic culinary prizes!

Here’s a big hint for those who participated or are curious about the spirit of the contest:

We hope this culinary journey with Dave Lieberman and the exquisite flavors of Spanish olive oil has inspired you to create your own tapas masterpieces. Until next time, happy cooking!