Tomato Cobbler w/ Blue Cheese Biscuits
This recipe was adapted from a beautiful post on July 24, 2012 * by joythebaker * The biscuit recipe is pretty easy, but if you don’t have the time to make them from scratch use a good box mix, like Krusteaze Buttermilk Biscuit Mix, as the base adding in the pepper and blue cheese crumbles. Tip: if you don’t use buttermilk on a regular basis, be sure to keep a container of powdered buttermilk in the refrigerator.
Joy says this recipe is “equal parts light and hearty. It’s sweet and savory. The blue cheese tang is out of this world in the tender biscuits. This dish is ultimately satisfying. This would be the perfect dish to bring to a summer potluck for a more substantial and hearty feel.”
Yield: 6 servings
For the Biscuits:
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
3 tablespoons vegetable shortening, cold and cut into cubes
1/2 cup blue cheese crumbles
3/4 cup cold buttermilk
For the Filling:
2 tablespoons The Ancient Olive extra virgin olive oil or one of our infused oils like garlic, basil or butter
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons The Ancient Olive Neapolitan herb or Traditional balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
salt and coarsely ground black pepper
To make the Biscuits:
In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.
Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
To make the tomato Filling:
Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.
In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper.
Place rack in the upper third of the oven and preheat oven to 375 degrees F.
Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 25 minutes.
Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
Remove from the oven and allow to cool for about 15 minutes before serving. Tomato Cobbler is best served warm.
Spicy Refrigerator Pickled Pepper
Serve these savory/sweet/spicy pickles with BBQ, burgers/veggie burgers, with a cheese platter or chop into cream cheese and chopped pecans for an amazing spread!
Yield: 1 cup
COOK TIME: 15 minutes TOTAL TIME: 12 hours
This recipe was adapted from one of our favorite blogs, love & olive oil. Blog author, Lindsay says this “is a quick refrigerator pickle: meaning it’s not meant to be canned. The most obvious indicator of this is the addition of olive oil in the brine; a recipe made for home preserving will never include oil for safety reasons. But the result is so delicious they’ll be gone before it becomes a concern, that I can promise you. With a flavorful brine infused with generous amounts of crushed garlic, a little brown sugar and some fragrant oregano, these spicy pickled peppers will have you wishing a hot pepper plant would miraculously sprout (and thrive) in your sad little excuse for garden.”
• ¾ cup white or apple cider vinegar
• ¼ cup The Ancient Olive serrano honey vinegar
• 1 teaspoon kosher salt
• 2 tablespoons dark brown sugar
• ½ teaspoon dried oregano
• 3 garlic cloves, peeled and crushed
• ¼ cup The Ancient Olive Ultra Premium olive oil
• ½ lb red jalapenos, Fresno or Italian roasting peppers, thinly sliced into ¼ inch rounds
1. In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves, red chile and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.
2. Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.
Beet Salad with Tehina Sauce and Fresh Herbs
Servings: Makes 4 cups
By Samantha Weiss Hills
This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It's one of the best cold salads I've ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from the fresh herbs. There's a recipe within a recipe here: you'll get extra tehina sauce to use later (trust me, that's a good thing).
• 5 cups plus 1 1/2 teaspoon kosher salt
• 8 medium beets
• 4 garlic cloves, unpeeled
• 1/2 cup (or more) freshly-squeezed lemon juice
• 2/3 cups excellent quality tahini a.k.a. tehina
• 1/4 teaspoon (or more) ground cumin (optional)
• 1/2 Ancient Olive Ultra Premium olive oil
• 1/4 cup chopped fresh dill, plus more for topping
• 2 tablespoons chopped fresh mint, plus more for topping
Preheat the oven to 375°F. Spread 1 cup of the salt in an ovenproof skillet or baking dish. Put the beets on the salt and cover with the remaining 4 cups salt. Bake until the beets are tender, about 90 minutes. Note: For this portion of the salt, I use coarse salt. For the remaining 1 1/2 teaspoons, I use fine kosher salt.
While you're waiting, make the tehina sauce. Process the garlic, 13/ cup of the lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. Strain the garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. Add cumin if you like. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick.
Peel and grate the cooled beets into a mixing bowl using the course holes of a box grater. Add 1/2 cup of the tehina sauce (you’ll have a lot leftover to use at a later time), oil, lemon juice, dill, and mint and season with 1/2 teaspoon salt. Mix well to blend. Top with more chopped dill and mint and serve at room temperature.
Savory Shaved Cantaloupe Salad
Tip: For optimum flavor, pick a melon that is heavy and fragrant with stem ends that yield slightly when pressed.
• 1 medium cantaloupe
• The Ancient Olive balsamic vinegar (optional)*
• The Ancient Olive olive oil*
• Sea salt black Cyprus or any flakey sea salt
• 2 Tbs chopped fresh mint, basil or tarragon
• Mild pepper, such as freshly ground sarawak green peppercorns or Aleppo-style pepper
• ¼ cup black olive slices (optional)
Carefully remove the rind from the cantaloupe in a very thin layer with a knife; remove and discard seeds. Cut in half and very thinly slice each piece crosswise on a mandolin or by hand (a vegetable peeler can be useful here) to make ribbons. Arrange cantaloupe on a platter and drizzle with oil. *Have fun with your olive oil/balsamic flavor combinations! Some of us at The Ancient Olive prefer to use a fruity and peppery single varietal olive oil with no balsamic, while others like basil olive oil with our mango, lemongrass mint or peach balsamic.
Top with tarragon, Aleppo-style pepper, and sea salt. Black Cyprus sea salt makes creates a beautiful presentation, but is any flake will do the job. If you choose to add the black olives be sure to reduce the amount of flake salt you add.
Photograph by Alex Lau
Recipe adapted from http://www.bonappetit.com/recipe/savory¬shaved¬cantaloupe¬salad
Blueberry Lemon Icebox Cake
Tip: The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it’s a little uneven and the layers blend together, so be it!
• 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
• ¾ cup powdered sugar
• 2 tablespoons finely grated lemon zest
• 2½ cups chilled heavy cream
• 1 cup homemade or store-bought lemon curd, divided
• 16 graham crackers, divided
• 1½ cups blueberry jam*, divided ⅓ cup fresh blueberries
• 1/3 cup The Ancient Olive blueberry balsamic vinegar
*We prefer to use any of Wendy Read’s Sunchowder’s Emporia perfect blueberry jam flavors available in our stores, or call store for on-line purchase, or visit Wendy’s Etsy shop Sunchowder's Emporia. Our blueberry balsamic is the perfect complement to fresh blueberries and glorious jam which adorn the top of this summer dessert.
Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers.
Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake. Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
Just before serving, mix blueberries and blueberry balsamic into reserved jam and spoon over cake. Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.
6/25/2016¬ Bon Appétit http://www.bonappetit.com/recipe/blueberry¬lemon¬icebox¬cake 3/3
Grandma-Style Pizza Dough
Servings: Makes enough dough for 1 pie (ABOUT 6 )
TIP: The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles. Olive oil gives this healthy dough beautiful flavor! Cover with ultra fresh and easy Grated Tomato Sauce plus your favorite toppings and cook on a pizza stone in the oven or on the grill.
• 1 envelope active dry yeast (about 2¼ tsp.)
• 2 tablespoons plus ½ cup olive oil*, plus more for bowl
• 2 teaspoons kosher salt
• 4 cups all-purpose flour, divided, plus more for surface
*We love a pure and fresh single varietal extra virgin olive oil in this recipe, but you can have fun here and change the flavor profile by using our basil, garlic, Tuscan herb or Eureka lemon olive oils.
Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10– 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30– 40 minutes.
PUBLISHED: OCTOBER 2014
Grated Tomato Sauce
Servings: Make about 3 cups
Tip: This lucious Bon Appetit recipe bursts with summer tomato flavor. Try heirloom or Ugly tomatoes, and when late-season and bruised tomatoes show up at the market, stock up!
• 3 pounds fresh tomatoes
• Kosher salt
• ½ cup The Ancient Olive olive oil**
• 4 garlic cloves, crushed
• 4 small sprigs rosemary
• 2 tablespoons unsalted butter (or The Ancient Olive butter oil to make this a vegan recipe)
**We love a pure and fresh single varietal extra virgin olive oil in this recipe, but you can have fun here and change the flavor profile by using our basil, garlic, Tuscan herb or Eureka lemon olive oils.
Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes.
Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
*Recipe adapted from: Ashley Christensen, Death & Taxes, Raleigh, NC
*Photograph by Ted Cavanaugh
- 4 pounds short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons EVOO
- 1 cup red bell pepper, 1-inch dice
- 2 cups carrots, 1-inch dice
- 2 cups celery, 1-inch dice
- 12 cipollini onions, peeled, whole
- 2 tablespoons all-purpose flour
- 2 teaspoons dried rosemary
- 1 teaspoon red chili flakes
- 1 tablespoon pickling spice in a muslin bag
- 2 tablespoons salt
- 1 tablespoon freshly cracked black pepper
- 1 cup red wine
- 3 cups beef stock
- Balsamic reduction: reduced by one third over low heat
- 1 package instant Polenta, follow package directions
Preheat oven to 350 degrees.
Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
Prepare polenta according to package instructions.
Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
3 tablespoons champagne balsamic vinegar
- 2 tablespoons honey we like Cloister Arbol Pepper Honey
1/4 cup olive oil
- salt and freshly ground black pepper, to taste
2 Granny Smith apples or other tart, green apple2 lbs. ounces Brussels sprouts
- 3 ounces Pecorino Romano cheese in thin strips (use a vegetable peeler)
To prepare dressing, whisk together champagne balsamic vinegar and honey. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
Core apple and cut into matchsticks or shred with food processor. Place in a small bowl and toss with 1 tablespoon of dressing or lemon juice to prevent the apples from browning.
Trim ends of Brussels sprouts and remove any outer damaged leaves and discard. Using a mandolin slicer or food process, slice sprouts as thinly as possible. Place shaved sprouts in a large bowl. Toss with apples and remaining dressing. Set aside and let sit for at least 15 minutes or more (30 minutes is best).
Divide salad among serving dishes, and top with plenty of the Pecorino strips.
- 1/3 cup of sugar
- 1/3 cup of heavy cream
- 1 cup half & half
- 4 egg yolks, beaten
- 1/3 cup olive oil Favorite flavor combinations:
- 1/3 cup chopped pecans, optional
- fresh chopped mint, basil or lemon thyme for garnish
- In a saucepan over medium heat, mix sugar, heavy cream, half and half and egg yolks.
- Add olive oil in slow steady stream while stirring constantly.
- Heat until the mixture up to the boil, but do not boil. The goal here is to heat the eggs completely without cooking or scrambling them. Set aside to cool.
- Pour the cooled egg and cream mixture in a freezer-safe container with a cover. Freeze for 6 to 8 hours.
- Serve with chopped pecans or walnuts and fresh mint, basil or lemon thyme garnish. Finish with a light drizzle of balsamic.