Dissolve yeast in a small bowl of tepid water; whisk gently to fully incorporate the yeast. Let it stand 5-10 minutes, while the yeast softens.
Combine remaining ingredients into a large stand mixer bowl, form a well for the yeast mixture. Add the mixture and knead the dough with a dough hook until incorporated 3-5 minutes. Transfer to a lightly floured surface and knead by hand until dough is soft and elastic (5 minutes). Place dough in a oiled bowl, cover with a cloth. Allow to rise at room temperature for one hour or until dough doubles in size.
Once the dough has doubled, turn it onto a floured surface. Use a knife or dough scraper to cut dough into four equal pieces. Gently form each piece into a ball. Dust the dough with flour and cover with plastic and let rise for 20 minutes. The dough is now ready for shaping. Roll to desired thickness, top with selected toppings and bake until golden brown.
Caramelized onions: saute sliced onions in butter olive, add 1 tsp brown sugar and 1 Tbsp Traditional Balsamic Vinegar. Cook until translucent and reduced.
Preheat oven to 600º. On a floured surface, roll out the dough into a thin, oblong shape and place on dusted pizza peel.
Drizzle the surface of the dough with olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in a single layer over the sauces. Sprinkle evenly with mozzarella, and goat cheeses, and half the basil. Arrange the fig slices and prosciutto throughout the pizza, evenly spacing. Bake for 5 minutes until the dough is golden brown, Remember to turn half way through the baking process. The cheese should be melted and bubbly. Sprinkle remaining basil and top with arugula before serving
We sometimes call these sloppy chicken sandwiches. They are a hit with kids and adults alike! 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
Our Bubble Bath Beans, locally grown in Indiana, do contain Tiger Eye beans. They are similar to kidney bean, but are thinner skinned and creamier in texture. The mixed beans include, but not limited to the following: organic Tiger eye beans, Iroquois beans, Good Mother Stallard beans, Cocagne beans, Amethyst beans, Black Turtle beans, Zolfino beans and other organic beans.
Soak beans 24-48 hours. Drain. In a 2 quart pot, cover beans with water, adding 1 tsp salt. Bring water to boil, then a simmer covered for 30 minutes. Turn off heat, set aside.
To another pot, heat oil. add onions, paprika and cook until translucent. Add lima beans, corn and pumpkin. Season. Add beans and cooking liquid to second pot. Simmer 20 minute, until beans and pumpkin are tender. Adjust seasoning as needed.
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: Hojiblanca or other CHOICE olive oil, Pinot Noir Red Wine Vinegar, Ground cumin, Himalayan Salt and Ground Cumin. 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.
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 cumin; 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 oil; 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: maple syrup, maple balsamic vinegar, Himalayan Salt, pepper, cumin, Lemon Balsamic Vinegar, Choice olive oil,
For this exceedingly simple yet extremely delicious application, try two “lifter” cuts off the chuck for this Chicago style sandwich. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.
Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.. Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
Recipe Notes
Items available at the Olive Twist: dried oregano, red pepper flakes, salt, pepper, Tuscan Herb Olive Oil
