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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Balsamic Vinegar'

Roasted Chicken Balsamic Style

Thursday, November 09th, 2006

Roast Chicken with Balsamic Vinaigrette

Recipe by Giada De Laurentiis
4 servings
Total cooking time: 55 minutes

– 1/2 cup aged Balsamic vinegar from Modena ( aceto balsamico )
– 1/4 cup fresh lemon juice (from about 1 lemon)
– 1/4 cup Dijon mustard
– 3 garlic cloves, pressed through a garlic press
– 1 teaspoon sea salt
– 1 teaspoon freshly ground black pepper
– 1/2 cup Spanish extra virgin olive oil
– 1 whole cut-up chicken (about 4-pounds; giblets, neck and backbone reserved for another use)
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest (from about 1 lemon)

In a 13x9x2-inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, and 1 teaspoon each of salt and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle the parsley and lemon over the chicken, and serve.

If the chicken gets too dark too quickly, cover it with aluminum foil, and take the foil off and bake uncovered for the last 10 minutes.

balsamic chicken, roasted chicken recipe

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Balsamic Drink Twist

Thursday, November 09th, 2006

A good Italian balsamic vinegar is like a fine wine, especially if it originates from Modena, Italy. There are numerous ways to enjoy balsamico, but most folks aren’t aware of the possibilities and use it in only one way. Italian chef, Giada de Laurentiis shares several recipes using this staple of Italian cooking.

Balsamic Drink
Recipe by Giada De Laurentiis
Yield: 4 servings
Prep time: 5 minutes

– 5 cups sparkling water
– 1/4 cup good quality, aged Balsamic vinegar from Modena ( aceto balsamico )
– 4 lemon twists, for garnish
– Ice

Place the ice in 4 tall, pint-sized glasses. Pour 1-1/4 cups of sparkling water and 1 tablespoon of Balsamic vinegar into each glass and stir. Top with a lemon twist and serve.

balsamic twist, balsamic drink,

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Last Minute Vinaigrette

Saturday, September 16th, 2006

From: The Saucy Cook

This classic French balsamic vinaigrette is so easy it makes going to the store and buying salad dressing seem rediculous. By changing the type of mustard, vinegar or oil, you can create nearly endless variations. Add a little gourmet honey, change the herbs, season with salt and pepper. After you make this, try my other favorite version swapping honey mustard for Dijon and raspberry vinegar for balsamic.

Basic Balsamic Vinaigrette

  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon gourmet Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic , pressed through a garlic press
  • 1 tsp gourmet raw honey (optional)


Put balsamic, Dijon mustard, extra virgin olive oil and pressed garlic in a tightly capped container or jar. Shake together until emulsified. Toss with salad. Will also make a great meat or vegetable marinade. Makes about 4 servings.

balsamic vinaigrette, oil and vinegar, vinaigrette recipe


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Reduce the calories with flavor

Sunday, July 30th, 2006

Try some of these flavorings to give premium taste for minimum calories.
A good Balsamic vinegar, made mainly from trebbiano grape juice, gets its intense flavor and silky texture from years of aging in wooden barrels in Modena. The better the
balsamic vinegar, the longer it has been aged and, typically, the higher the price — but also the higher the calorie content. For practical use a moderate balsamic vinegar will do fine; they generally have 5 to 15 calories per tablespoon.

Instead of creamy ranch dressing and its typically high calorie content, substitute a balsamic vinaigrette, the proportions can be as low as 3-to-1 oil to vinegar. You can add herbs, salt and pepper to taste. Or drizzle a bit of red wine vinegar over a finished pasta dish.

Mustard comes with zero to 5 calories per teaspoon. You can regard it almost as a free flavoring, whether it’s Dijon, yellow, or brown.

Try substituting one teaspoon mustard for one tablespoon mayonnaise in a sandwich and you can save as many as 100 calories. When you’re ready to slather butter on cooked vegetables, use a third as much and replace with mustard to taste. You also can make your own flavored mustard by adding fresh chopped dill or tarragon to honey Dijon mustard.

Don’t overlook Garlic. Garlic is truly a wonderful flavor, but healthy for you too. Garlic-chili sauce, a combination of hot ground chilies, garlic and vinegar, can be found in the ethnic aisles of most grocery stores. Use as much as you like in soups, stir-fries, base sauces, and marinades.

With an olivewood herb mill, you can fresh grind dried herbs from France, this is a welcome exception to fresh herbs that can be pricey. Nevertheless a few fresh leaves of basil or sprinkle of chopped mint or tarragon goes great in a salad. If you use herbs you won’t need nearly as much mayonnaise or salad dressing. Fresh herbs should be added to the end of cooking, but there are exceptions: Sturdy rosemary can be added to a pot of stew or soup.

Fresh squeezed lemons bring a zest of flavor; one tablespoon of lemon juice has about 5 calories. Its potent taste can be obtained from the zest (the colored, outer layer of the fruit) or the juice within. Slice them really thin and toss them into a salad, just like a lettuce leaf.reduced calories, balsamic, oil and vinegar


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Balsamic Vinaigrette or Marinade

Thursday, June 15th, 2006

oil and vinegar from SpainOil and vinegar marinade This balsamic vinaigrette is great for a marinade over chicken breast or even pork tenderloin. You can also drizzle it as a dressing over sliced red ripe tomatoes, fresh mozzarella and basil.

Imported Spanish Olive Oil and aged Modena Balsamic Vinegar offer the best in taste of gourmet condiments.

Be sure to check the label of the olive oil you purchase, it should be organic and cold processed.

Authentic Italian aged balsamic vinegar is from the Modena or Reggio Emilia regions of Italy.

Balsamic Vinaigrette or Marinade

  • 3 tablespoons aged balsamic vinegar, (‘white balsamic’ can be used for appearance)
  • 1 garlic clove pressed through a garlic press
  • 1 tablespoon gourmet Dijon mustard
  • 5 tablespoons Spanish extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh basil

In a medium bowl, combine aged balsamic vinegar, Dijon and pressed garlic. Whisk until blended thoroughly. In a slow, steady stream add the olive oil, whisking constantly until the oil is emulsified and the vinaigrette is smooth. Season to taste with salt (optional), freshly ground pepper and stir in basil. Yield: 2/3 cup balsamic vinaigrette.    

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Masserie di Sant’Eramo Balsamic Vinegar

Thursday, May 11th, 2006

From Modena Italy, Masserie di Sant’Eramo Balsamic Vinegar, is an affordable authentic Italian balsamico for vinaigrettes and general cooking condiment.

Rich, dark colored, Masserie balsamico is made from red grape must grown in the Modena Italy region. It is first concentrated over open vats by wood fires. The process of slow fermentation over years brings about a mellow flavor. This process involves aging in a “batteria,” or a group of progressively smaller wood barrels casks. The Modena balsamico traditionale process creates a balsamico vinegar with a pleasing balance of sweet and sour delicate taste.
Modena Masserie di Sant’Eramo’s intense aroma and rich flavor make it an exceptional choice for salad dressings, vinaigrettes and marinades.
Balsamic vinegar is becoming more popular as a gift selection ranging from birthdays to house warmings. Every cook will enjoy the intense flavor of Masserie balsamico.

Masserie di Sant’Eramo Balsamic Vinegar  (8.5 Ounces)
Balsamic Vinegar of Modena from Italy, made by traditionale aceto balsamico vinegar producers.

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Sliced Strawberries with Balsamic Vinegar

Saturday, April 22nd, 2006

modena balsamic vinegarServes 6


  • 1/3 cup aged balsamic vinegar
  • 2 teaspoons brown sugar
  • 1/2 teaspoon fresh squeezed lemon juice
  • 3 pints washed and sliced strawberries
  • Fresh Ground black pepper, just enough for flavor

Warm the balsamic vinegar, brown sugar, and fresh lemon juice to a simmer in a small saucepan over medium heat. Simmer until the syrup is reduced by half (to 3 tablespoons) this should not take more than 3 minutes. Pour syrup into a small bowl and let cool completely.

Place strawberries in a large bowl and toss gently with brown sugar. Let stand 10- 15 minutes until the sugar dissolves. Drizzle the balsamic vinegar syrup over the strawberries, add just a pinch of fresh ground pepper to taste. Gently combine. Serve the fresh sliced strawberries and syrup with a scoop of vanilla ice cream. Villa Bellentani VSQP Balsamico di Modena makes this dessert recipe extraordinary.


Fresh Sliced Strawberries with Aged Balsamic Vinegar

Saturday, April 22nd, 2006

oil and vinegarMakes 4 servings
You may find this combination peculiar at first, but it is really simple to make and makes an extraordinary after dinner treat. 
Aceto Gran Reserva 25 Balsamico di Modena makes this recipe simply outstanding.


  • 2 tablespoons fine brown sugar
  • 2 teaspoons aged balsamic vinegar
  • 3 cups sliced, small, red-ripe strawberries
  • Fresh mint leaves, for garnish
  • 4 cups lemon sorbet

1. Mix brown sugar and balsamic vinegar in a medium bowl. Add sliced strawberries and mix gently. Cover and marinate in refrigerator for 30 minutes.
2. Serve in small dessert bowls over 1 cup sorbet. You can garnish with fresh mint if desired.


Mixed berries with Tradizionale Balsamico di Modena

Saturday, April 22nd, 2006

This particular vintage of Villa Bellentani Balsamic Aceto Gran Reserva 25 Balsamico di Modena has been aged 20 years.

  • Aceto Gran Reserva 25 Balsamico di Modena
  • Mixed berries of blackberries, blueberries and starwberries
  • Traditional balsamic vinegar
  • Half slice starwberries and mix with blackberries and blueberries

Flavor them with a syrupy drizzle of Aceto Gran Reserva 25 Balsamico di Modena. Serve immediately after drizzling balsamico.

Herb Dipping Sauce with Olive Oil and Balsamic Vinegar

Friday, April 21st, 2006
  • 1/2 cup extra virgin olive oil
  • 1/4 cup aged balsamic vinegar
  • 1/2 teaspoon chili pepper flakes
  • 2 garlic cloves, pressed through a garlic press
  • 1/4 teaspoon sea salt
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon fresh basil, chopped very fine

Whisk all ingredients together in a small mixing bowl and refrigerate for 3-4 hours. Serve in a shallow dipping bowl with sliced Italian bread as appetizer

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