Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with fork.
Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and Truffle Oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve!
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince (see side dishes) to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores Pure Maple Balsamic Vinegar
Preheat oven to 400ºF. Place the chicken in a single layer in a 13x9-inch baking dish. Brush or spread each piece lightly with Dijon mustard. Sprinkle with Elite Eight blend and salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil.
Please in the oven and bake until chicken is brown and done. Basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or overnight in the refrigerator.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
One muffuletta loaf, similar to focaccia, split horizontally. Cover bread with olive salad, then layers of Capicola, hard salami, Mortadella, Emmentailer, and Provolone. The sandwich may be heated to soften the cheese. Wrap sandwich in plastic wrap and foil. Refrigerate for 4 to 24 hours.
Whisk together in a medium bowl until well blended. I usually add a little Vanilla Balsamic for additional flavor. Preheat a griddle spray with EVOO. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until other side is golden, 1 minute longer.
Serve with Wild Blueberry and Maple Balsamic. Try a variation by using Blood Orange Olive Oil and a Raspberry Balsamic or add chocolate chips to the basic recipe and put espresso balsamic in the syrup in place of the blueberry.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Slice Pork Loin flat. Top with chopped pears, pecans, cranberries, and onions. Roll lengthwise and tie with cooking twine. Place in baking pan with rack and drizzle with Cinnamon Pear Balsamic. Roast until it reaches 170 degrees.
Twist: Cinnamon Pear also goes great on poached pears, baked apples, fresh fruit, and ice cream!
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
