Preheat oven to 400ยบ. Place flour, cornmeal and baking powder in a stand mixer bowl, fitted with the paddle attachment. Beat on low until combined. Add butter oil and 1/2 c yogurt. Beat until mixed. In a 9 inch tart pan, press the dough on the bottom and up the sides. Top with parchment paper and pie weights (or dry beans). Bake for 15 minutes. Remove the weights and paper and bake an additional 10 minutes.
Mix remaining ingredients in a medium bowl until smooth. spread evenly in the cooled crust. Slice tomatoes 3/8 inch thick and pat dry. Arrange on top of the filling. Bake the tart until the filling is set, approximately 25-30 minutes. Turn the broiler on, and brown the top. Let cool on wire rack. Sprinkle with salt and pepper and garnish with basil and Neapolitan Herb Balsamic vinegar.
We sometimes call these sloppy chicken sandwiches.ย They are a hit with kids and adults alike!ย Great for fall parties, feeding a crowd, or a simple easy dinner or lunch.
In a medium skillet add olive oil. Add onions, celery, peppers and garlic. Sautee until tender. Add soups, chicken and seasonings. Incorporate crackers. Taste and adjust seasonings. Serve hot on a bun, slice of bread, crackers or chips
Soak beans 24-48 hours. Drain.
Cover beans with water in a large pot. Add chunks of carrots, onion and celery. Bring to a simmer, and reduce heat to a medium-low until beans are tender, 1 1 1/2 hours. season with salt and drain. Removing vegetable chunks.
In a Dutch oven, warm oil and add shallots, diced carrots, celery and garlic. Stirring occasionally, cook until tender. Season to taste. Add wine until reduced, 4 minutes.
Add cooked beans, stock, sprigs and bay leaf. Increase heat to medium high, bringing to a boil. Reduce heat to medium low and simmer to meld flavors for 20 minutes.
Add kale, simmer to wilt. Remove sprigs of thyme and bay leaf.
Add vinegar and chopped herbs, and season if necessary.
Prep avocado, tomatoes, cucumbers and peppers. Cut lemon in half and squeeze its juice onto the avocado. Combine salad ingredients, salt and add parsley; toss. Whisk together the dressing ingredients. Pour over salad and toss to coat. Serve Chilled. Salad will keep covered 4-5 days in refrigerator (minus the avocado)
Recipe Notes
Ingredients available at the Olive Twist: ย Hojiblanca or other CHOICE olive oil, Pinot Noir Red Wine Vinegar, Ground cumin, Himalayan Salt and Ground Cumin. ย Mango balsamic vinegar would be an excellent swap for the pinot noir.
Pat steak with paper towels and brush with olive oil. sprinkle seasoning on the steak. Drizzle with Balsamic Vinegar. Let rest, flipping several times for at least an hour.
Heat one half of the grill to high. Half of the grill will be used for indirect heat. Place steak on the hot side of the grill and cook for 3 minutes- each side-- until there are noticeable grill marks.
Move steak to indirect heat for another 8 minutes or until desired temperature is achieved. Remove steak from the grill and let rest for 5 minutes.
Place ringed onions in a small bowl and pour the Apricot Balsamic Vinegar and allow to sit 5- 10 minutes. Whisk mustard, and salt into vinegar. Slowly drizzle olive oil and briskly whisk and constantly to create a semi-emulsion. Adjust seasoning.
Plate salad greens, and other vegetables. drizzle with vinaigrette.
Recipe Notes
TWIST: ย add a citrus oil or balsamic vinegar, or sweeten up the dish with a dark balsamic vinegar. ย For flavor depth try adding an Olive Twist signature blend -- French, English or Honey of a Rub
Plate arugula, and then arrange cheese and tomatoes in alternating pattern, top with basil leaves and oregano. Drizzle with Olive Oil and Balsamic Glaze
Any of our fun flavored balsamic vinegar can be thickened into a glaze. Take 1 c of choice balsamic vinegar and place in a small pot, apply heat low and slow on the stove top, until product reduces by 1/2.
Recipe Notes
Twist: ย Tuscan, Garlic, Milanese Gremolata, or any citrus olive oils. Traditional, raspberry, red apple, juniper berry, cranberry pear, or pomegranate quince balsamic vinegar.
To change up the seasoning, try our The Olive Twist Bread Dipping Blend, French blend, Parisian Blend
Grease a 13" x 9" baking pan or casserole
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Biscuit
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
Preheat the oven to 350 F.
Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
Delicious Homemade Buttermilk tip: use regular milk and add Cranberry Pear Balsamic Vinegar to make 'buttermilk'
Also CHILL all ingredients and do not over process for a light flaky biscuit.
Press into a 1/4 inch circle, instead of rolling out. Then cut straight down, no twisting with the cutter.
Preheat oven to 450 degrees. Stir together maple syrup, balsamic and cuminอพ season with salt and pepper. Using kitchen twine, tie hen legs together, then tuck wing tips underneath. Place hens on a rimmed baking sheet and rub with 1 teaspoon oilอพ season with salt and pepper. Roast 10 minutes. Remove sheet from oven and add carrots, onion, garlic, and thyme. Toss vegetables with 2 teaspoons oil and season with salt and pepper. Roast 20 minutes.
Brush hens with maple mixture. Continue to roast, brushing twice more, until juices run clear when hens are pierced between breast and leg or an inserted thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 15 minutes. Transfer hens to a cutting board and let rest 10 minutes. Meanwhile, toss vegetables with lemon balsamic. Carve hens and serve with vegetables.
Recipe Notes
Available at the Olive Twist: ย maple syrup, maple balsamic vinegar, Himalayan Salt, pepper, cumin, Lemon Balsamic Vinegar, Choice olive oil,
