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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Garlic Tips and recipes'

Sicilian Broccoli side dish

Wednesday, October 08th, 2008

Broccoli Alla Siciliana

1 bunch broccoli

1 clove garlic

3 filets of anchovy

4 tbs. olive oil

1 lemon

Salt and pepper to taste

Clean and wash broccoli. Cut into medium-sized pieces. Cook in rapidly boiling salted water for 10 minutes. Drain. Put olive oil, garlic, and anchovies (cut into small pieces) in saucepan. Heat thoroughly. Add broccoli and ¼ cup of warm water. Simmer for about 10 minutes or until tender. Flavor with lemon juice and serve very hot. Serves 4.

Sicilian broccoli

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Italian Mushrooms Parmesan

Wednesday, October 08th, 2008

Funghi Alla Parmigiana

Mushrooms Parmesan 

1 ½ lbs. mushrooms

2 tbs. chopped parsley

2 cloves garlic, chopped

4 tbs. grated Parmesan cheese

¼ cup olive oil

½ tsp. oregano

¾ bread crumbs

Salt and pepper to taste

Clean mushrooms. Place in baking dish which has been brushed with 1 tablespoon of olive oil. Sprinkle with parsley, garlic, oregano, half of bread crumbs, and grated cheese. Add salt and pepper to taste. Pour balance of oil over this; sprinkle with balance of bread crumbs. Bake in moderate oven about 25 minutes or until mushrooms are tender. Add ¼ cup of hot water if mushrooms become too dry; bake 5 minutes longer. Serve very hot.  Serves 6.

Italian Parmesan mushrooms

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Italian Steamed Spinach

Wednesday, October 08th, 2008

Steamed Spinach

2 lbs. fresh spinach.
4 tbs. olive oil
1 clove garlic
Salt and pepper to taste

Clean and wash spinach leaves thoroughly. Heat olive oil and garlic in saucepan; add spinach, salt and pepper to taste. Cook about 12 minutes or until tender. If too dry, add ¼ cup of hot water. Usually sufficient water is retained in spinach; additional water is unnecessary.
Serves 6 to 8.

Italain steamed spinach, olive oil, Italian recipes

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French Chicken au Vinaigre

Tuesday, March 20th, 2007

Chicken au Vinaigre recipe

  • One whole roasting chicken about three and half pounds
  • Six tablespoons butter
  • Four cloves unpeeled garlic
  • Sea salt and ground pepper
  • Four tablespoons chopped chives
  • Four tablespoons Italian parsley minced
  • Three quarters cup red wine vinegar
  • 8 ounces duck or veal stock
  • Two tablespoons tomato paste, can be sun-dried tomato paste
  • One third cup heavy cream
  • Sprigs of Italian parsley and chives

Cut the chicken into quarters. Rinse and dry the chicken and rub it with sea salt and fresh ground pepper. Put butter in a large frying pan over medium heat. Add the chicken pieces. Brown until chicken is deep golden color on both sides. Add the garlic cloves and turn frequently. Do not let the chicken burn, but cook until browned. Sprinkle two tablespoons of chives and two tablespoons of parsley over the chicken, cover the pan, lower the heat and let the chicken simmer slowly for about 20 minutes. Remove chicken and place in a warming dish. Keep warm in the oven at very low heat.Using the same frying pan over high heat, add vinegar and scrape and de-glaze the pan quickly. Now add the stock and tomato paste. Stir constantly and reduce sauce by one half. Press the pulp out of the cooked garlic cloves with a fork and discard the peelings. Blend the cooked garlic into the sauce. Strain the sauce and return to the pan. (You may stop with the recipe at this point until all meal accoutrements are complete. In the next step you’ll add the cream, and the dish should be served immediately.)

Stir one quarter cup of the cream into the sauce and paste. Add the remaining cream to make the sauce smoother and milder tasting. Do not allow the sauce to come to a boil. Add remaining chopped herbs and adjust the seasonings to your taste. Remove the chicken from the warming dish and place in the sauce, coating the chicken well. Allow chicken to heat in the sauce for 10 minutes over low to medium heat. Be careful to not allow the sauce to come to a boil. Remove chicken and place on a serving platter, pour the sauce over the chicken and garnish with sprigs of chives and Italian parsley.

chicken recipe, chicken vinegar recipe


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Spicy Shrimp Mexican Broil

Tuesday, February 13th, 2007

 Serves 4


  • 2 dozen jumbo shrimp, with shells
  • Extra virgin olive oil
  • Sea Salt
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 10 garlic cloves, minced
  • 1 tablespoon lime juice
  • Fresh chopped cilantro for garnish


Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside the curve and them pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes.

Make the sauce by melting butter with olive oil in small pan over low
Heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, serve hot.
spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe 



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Traditional Italian Bruschetta

Sunday, January 28th, 2007

Makes 4 servings

True Italian bruschetta is grilled over a wood fire. As this may be impractical for many, a stove top grill works fine, and even a ridged cast iron skillet or toaster oven will work as well.


  • ½ loaf Italian sourdough bread, (you can substitute any crusty bread)
  • 4 large garlic cloves peeled and pressed through a garlic press
  • ½ cup extra virgin olive oil
  • Coarse sea salt
  • Black pepper fresh ground


Cut the bread diagonally into ¾ inch slices.
Grill the bread until it is brown on both sides.
Remove the bread from the grill and spread pressed garlic on each of the bread slices.
Place the bread on a serving platter and drizzle with olive oil.
Sprinkle with a little coarse Sea Salt and fresh ground pepper. Serve immediately, and always offer additional olive oil on the side.
You can also offer olive oil and balsamic vinegar in a dipping bowl on the side.

Bruschetta, Bruschetta recipe, traditional Italian Bruschetta

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Recipe from Scaldoni’s Restaurant, Italian Restaurant in St. George Utah

Saturday, September 30th, 2006

Visit Scaldoni’s Restaurant.

Fine Italian Restaurant Located in St. George Utah

Recipe from Executive Chef, Johnny DeVivo

Gourmet Green olives and roasted Pepper sauce


  • 7- green olives slivered
  • Sprinkle of cracked peppercorns
  • 1- Roasted red peppers diced ¼ inc
  • 4- Garlic Cloves confit sliced ¼ inc
  • 8- Chives finely sliced
  • 3- Sprigs Tarragon Picked
  • 2- Tablespoons Balsamic reduction Sea salt
  • Olive oil


To make Balsamic Reduction- Use two cups Balsamic vinegar & reduce by half or until syrup consistencyGarlic Confit- Slice four cloves of garlic ¼ inch thick & submerge in olive oil (just until covered), place on the stove over low heat until oil begins to slowly come to a boil & place the oil & the pot in the refrigerator until cool

Roasted Red Pepper- Coat the pepper in olive oil & place on a hot grill until all sides are black, place the pepper in a paper bag for five minutes and then remove the skin & discard the seeds

To Finish, place all the ingredients in a medium bowl & whisk together. Add sea salt. Place sauce over cooked product & finish with chives (use the garlic oil for the sauce)

This dish goes well with grilled pork, roasted halibut, or grilled chicken

Scaldoni’s Restaurant, roasted pepper sauce recipe, olive oil recipe


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Tender Asparagus Spears with Garlic and Lemon Zest

Thursday, August 24th, 2006

Tender Garlic Asparagus with Lemon Zest

  • 1 14 ounce can range-fed chicken broth
  • 3 Tablespoons extra virgin olive oil
  • 10 garlic cloves peeled and diced
  • 1 ½ pound fresh asparagus spears, washed and trimmed
  • 2 Tablespoons of lemon zest
  • Sea salt and fresh ground black pepper


In a large skillet, bring to a boil the chicken broth, olive oil, and diced garlic. Add asparagus spears and bring to a boil once more. Reduce heat to medium and cover skillet. Cook until asparagus spears are tender but still crisp. Should not be more than 5 minutes. Remove asparagus with a slotted spoon and place on a serving plate. Increase heat and cook liquid and remaining garlic until thickened. Liquid should reduce to about ½ cup. Season with sea salt and ground pepper to personal taste. Pour over asparagus spears and sprinkle with zest of lemon.

asparagus spears recipe, asparagus recipe

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Penne Pasta with Garlic and Broccoli

Friday, August 18th, 2006

Penne, Garlic, and Broccoli In many Italian kitchens, broccoli is a steadfast partner with fresh garlic. Both go well with each other.

  • 1 lb penne pasta, cooked and drained
  • 1 lb fresh broccoli
  • 1 ½ cups extra virgin olive oil
  • 15 garlic cloves, peeled and pressed through a garlic press
  • ½ teaspoon red pepper flakes
  • 1 teaspoon coarse sea salt

Trim and discard the bottom 2 inches of broccoli stems
Blanch the remaining broccoli in boiling salted water for seven minutes. Drain, then rinse with cold water and drain again. Chop the broccoli stalks and florets into small bite sized pieces.

Heat olive oil in a large skillet using medium heat. Add the chopped broccoli, pressed garlic, pepper flakes and sea salt, cook over medium-low heat ten to fifteen minutes. Toss with hot pasta and serve right away. Will serve 4 people.

penne pasta recipe, penne and broccoli recipe,


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White Bean Garlic Salad

Thursday, August 17th, 2006
  • 1 lb dry white cannellini beans (sometimes called white kidney beans)
  • 22 peeled garlic cloves
  • 2 small sprigs of sage
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 2 red ripe tomatoes, chopped
  • ¾ red onion minced
  • 1/3 cup minced fresh basil, can also use oregano
  • Coarse sea salt and fresh ground pepper

Rinse dry beans then place beans in large bowl, add six cups of water and allow them to soak overnight. Drain, then place drained beans in medium pot and add cold water until well covered. On a cheesecloth, place peeled garlic cloves, sage, and bay leaf. Gather up the corners of the cheesecloth tie securely, and add to the pot. On high heat bring to a rolling boil, then reduce heat to low. Simmer 2 ½ hours. Beans should be tender yet still firm. Drain and remove garlic from the cheesecloth bundle. Remove and discard the herbs. In a small bowl mash garlic and add olive oil and vinegar. Whisk together until blended. Add mixture to hot beans and toss to coat evenly. Allow to cool. Using a large bowl, toss cooled white beans with diced tomatoes, onion, and basil. Finally season to taste with sea salt and fresh ground black pepper. Should serve 6-8.
bean salad recipe, white bean salad, white bean recipe

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