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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Food Writers Recipes'

Ron Smith in San Antonio, Gourmet Food Radio

Tuesday, November 28th, 2006

Foodie Cuisine San Antonio Ron Smith on “The Resident Foodie”
Tune in at 550 AM, KTSA Saturday @ 3:30 pm

For those who are in the Lone Star State, tune in to a weekly culinary radio show, hosted by Ron Smith in San Antonio, Texas. Each week the show spotlights a local Chef and/or Restaurateur, a cookbook, a kitchen gadget or appliance, the hot eating spots, tasty food items, and the overall culinary buzz.  

At our listeners can find out more information on the items we discuss. Every Saturday, join Ron Smith, bringing culinary expertise to the Texas Hill Country. From Junction to Victoria, from Texas BBQ Ribs to Pecan Pie, its all covered here with a gourmet flair.Ron Smith has spent the last 18 years in the Culinary world, about half of that was in Restaurants and the other half was spent selling specialty food, produce, cheeses and other food products to Restaurants, Hotels, Country Clubs and Chefs.  His wife has spent the last 5 years of her career as the Executive Chef at Retama Park, using her skills and talents to create a fusion on Southern meets International Cuisine. Together they have developed an Internet Kitchen where Chefs, Gourmands, Culinarians and Foodies can come to experience a blend of information and recipes, from the Food Basics to the Cutting Edge.

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Vinaigrette With Tomatoes

Thursday, September 07th, 2006

Written By Julie Rothman and Published August 30, 2006

Recipe Finder Response.
Joann Nuetzel of Parkville sent in a recipe for tomatoes vinaigrette that she says she has been using since the early 1970s. Late summer is the perfect time to try this dish while the local tomatoes are plentiful and at their absolute best.

It is important to use a good-quality extra virgin olive oil and select fully ripe but still firm tomatoes. The only change I made to Nuetzel’s excellent recipe was the addition of some freshly grated parmesan cheese along with the green onions and parsley garnish.

Red Ripe Tomatoes Vinaigrette
8 to 9 Servings


  • 1/3 cup wine vinegar
  • 2 teaspoons oregano
  • 1 teaspoon sea salt
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dry mustard
  • 1 cup extra virgin olive oil
  • 8 to 9 tomatoes, sliced
  • 3 green onions, white parts only, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup freshly grated parmesan cheese


In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended.

Spoon the vinaigrette over the sliced tomatoes, cover and chill for 2 to 3 hours, basting occasionally. Serve tomatoes on a bed of lettuce. Garnish with green onions, parsley and cheese and some of the vinaigrette if desired.

Per serving (based on 9 servings): 246 calories, 2 grams protein, 25 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 2 grams fiber, 2 milligrams cholesterol, 300 milligrams sodium

tomato vinaigrette recipe, balsamic vinaigrette, balsamic, oil and vinegar

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Creamy Balsamic Vinaigrette Over Greek Salad Pitas

Thursday, September 07th, 2006

Credit: Created by Jeanne Stevenson, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen. 362 calories (20% from fat), 8 grams fat (2 grams sat. fat, 0 grams trans fat), 46 grams carbohydrates, 28 grams protein, 586 mg sodium, 53 mg cholesterol, 185 mg calcium, 4 grams fiber.

Creamy Balsamic Vinaigrette over Greek Salad Pitas

Four Servings/ Preparation time: 15 minutes / Total time: 20 minutes


  • 1/2 cup garbanzo beans, drained and rinsed
  • 8 ounces cooked boneless, skinless chicken breast, diced
  • 1 medium tomato, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup chopped cucumber
  • 1/2 cup diced cooked beets
  • 3 tablespoons plain fat-free yogurt
  • 2 tablespoons Modena aceto balsamico balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic, finely minced
  • 4 (6-inch diameter) pita bread rounds, halved crosswise
  • 8 lettuce leaves


Combine the garbanzo beans, chicken, tomato, feta cheese, cucumber and beets in a medium bowl.

In a small bowl, whisk together the yogurt, balsamic vinegar, olive oil, salt and garlic.

Pour the dressing mixture over meat-and-vegetable mixture and toss to combine.

Line the pita halves with lettuce leaves. Spoon the salad mixture into the pita halves and serve.

balsamic vinaigrette, Greek pitas recipe

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