Bread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, filled with breads and flavored oils and sauces in the olive oil dipping dish will be an instant winner.

If you’re bored of serving carrot and celery sticks to guests, why not try something different? Be the first of your friends to use a new bread dipping dish and you’re sure to start a new trend. Add an olive oil dipping dish and some herb dips to the mix, and you’ve got yourself a culinary winner.

Combine Mediterranean-inspired oils with a variety of breads in a classy bread dipping dish, and you’ve created an appetizer that can be used no matter what the occasion.

There’s no need to run around searching for a gourmet grocer either. Simply visit your local supermarket and look for the olive oil section. Be prepared to spend that little bit extra for a bottle of extra virgin olive oil. Being the highest quality oil, it has a wonderful flavor, and is the best option for bread dipping. It’s likely you might already have some pure olive oil at home, but this is best left for cooking, as the flavor pales in comparison to extra virgin olive oil. 

Despite the name, extra light olive oil does not contain any less calories than other olive oils. The lighter color and flavor is what is referred to in this instance. It makes a great substitute to canola or vegetable oil when baking.

With a bread dipping dish, you can serve several oils and sauces at once. Place flavored oils such as fresh basil, lemon juice or roasted garlic in one of the olive oil dipping dishes to accompany the bread.

If you’re keen to create your own unique oil for bread dipping, consider adding some prepared basil pesto, Kalamata olive tapenade or sun dried tomato pesto to the oil. Mix well and to ensure that the flavors develop, leave the blended ingredients to stand for a minimum of 15 minutes.

If you want things spiced up a little, add a teaspoon of Italian seasoning and a dash of crushed red pepper flakes to a quarter cup of olive oil. For another flavor, fill one of the olive oil dipping dishes with freshly grated Parmesan cheese. First, dip a piece of bread into the oil, and then into the dish containing the cheese. Your guests will be stunned at the taste sensation.

And don’t think you need to stick to the standard french bread stick. Breads that a great for bread dipping include ciabatta, focaccia and sourdough, all of which can be found at your local deli or bakery. On a cold winter’s night, serve a loaf of warm French bread dough. 

The bread dipping dish is versatile and functional. Try filling with steamed vegetables instead of bread, and dip the vegetables into the flavored olive oil. For the perfect Italian appetizer, place your favorite oil in the olive oil dipping dish and then dip bread or vegetables into the oil. Olive oil bread dipping dish can be found in white porcelain with color graduations in the dish when filled with olive oil. It makes a wonderful wedding present, especially for a visual presentation on the newlyweds dining table. Once the oil is placed in the olive oil dipping dish, lovely green tones will filter through, providing both a work of art and a feast. bread dipping, dipping oil, dipping appetizer  

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Chef’s Drizzler Set of 3. Unique kitchen gift for the serious cook or chef. Hand Blown glass, Elegant Euro style and design, the perfect drizzlers for gourmet olive oils, flavored vinegars, truffle oils, infused oils, cooking oils, and soy sauce. Three Drizzlers are culinary tools that drizzle oils and other condiments with a consistent flow and without dripping. Hygienic borosilicate Simax glass. Matching oil and vinegar glass drizzlers.

Care: Wash before first use with dish soap. Occasionally, empty the cruets and wash thoroughly with hot water and dish soap, avoid using abrasive pads. Glass cruets are dishwasher safe.

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Aged Balsamic Vinaigrette Recipe

Villa Bellentani, Balsamic Vinegar of Modena Villa Bellentani of Modena Italy, produces balsamic vinegars that are classed in a gourmet category of their own. These balsamic vinegars are unlike other aged vinegars made simply from wine. Villa Bellentani balsamic vinegar make exquisite gourmet gifts.

A new Bread Dipping Dish. As people become more health conscious, many are turning to the Mediterranean Diet in order to eat a healthy diet without feeling like they’re depriving themselves. A great appetizer originating from Italy, and fitting perfectly with the Mediterranean Diet is bread dipping.

Creating a bread dipping appetizer is simple. All that is required is a bread dipping dish, bread and some olive oil and vinegar. Slice or cube your chosen bread (sourdough and foccacia are great for this), and place some extra virgin olive oil or balsamic vinegar in the bread dipping dish. Now all that’s required is to choose a piece a piece of bread and dip it into your desired condiment. Nothing could be more simple.

Our new bread dipping dish provides the perfect dish to use for bread dipping. A simple swirl on the bottom of the dipping dish becomes an artistic focal point when extra virgin olive oil is added. The swirl will appear to get darker as the dipping dish gets deeper.Made from restaurant grade white porcelain, our dipping dish is perfect for any occasion. Elegant and functional, the dipping dish is 4.5 inches wide, and is dishwasher safe, making cleaning a breeze. Should you create your own flavored oils to use in the dipping dish, it is also microwave safe, so oil can be warmed in the microwave to disperse the flavor.

To obtain the best quality flavor, extra virgin olive oil should be used in the dipping dish. While you may already have olive oil in your kitchen cupboard, extra virgin olive oil contains the most flavor, and lends itself perfectly to bread dipping, so it’s worth buying some extra virgin olive oil to use for this purpose. To make your own flavored oils for the dipping dish, simply add some fresh herbs and spices to the oil. Basil, lemon juice, sun dried tomato’s and black pepper all work well. Simply allow the flavors to blend for at least 15 minutes before serving. If you do need to use the oil immediately, place the dipping dish in the microwave and heat for 10 seconds. This will help the flavors to disperse so that you can serve straight away.

If you haven’t already tried it, consider making bread dipping appetizer for your next function. You’re sure to start a trend, and the bread dipping dish makes a wonderful table centerpiece, sure to gain many comments. You can be assured that this is one appetizer that will be devoured by all. Bread dipping is a healthy alternative to many other snacks, and doesn’t have to be saved for special occasions. If the kids are hungry after school, bring out the bread dipping dish along with their favorite bread, and they’ll be satisfied in no time. If unexpected guests drop in, it’s no trouble to quickly throw together a quick platter. Slice up some bread, fill the dipping dish with extra virgin olive oil, and it’s ready to serve.

Next time you need to buy a gift, remember that the beautiful American Porcelain Bread Dipping Dish makes a wonderful present. Classy and useful, it’s suitable to give as an anniversary, birthday, engagement or wedding gift. Team it with a quality extra virgin olive oil and vinegar, or a flavored oil you’ve created yourself, and you’ve got a sure winner. bread dipping dish, oil dipping

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Balsamic Vinaigrette Recipe

1/2 cup Masserie of Modena balsamic vinegar
1/2 cup delicate extra-virgin olive oil
2 tablespoons raw honey
2 cloves garlic, peeled an crushed in a garlic press
pinch of dried red pepper finely grated
1 tablespoon Tamari soy sauce

In a food processor or blender (at a low speed), mix together Masserie balsamic vinegar, soy sauce, honey, garlic, and grated red pepper. Add olive oil in a thin stream, while blender is running. This way you will mix the oil and vinegar which are two liquids that normally would not combine easily.

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Vinaigrette is any dressing made from oil and vinegar. French dressing implies vinaigrette and the many variations that were created. Britain and America made French dressing popular in the 1880’s. Because people realized how healthy salads were, many recipes have been created for the use of French dressing.

Vinaigrette is from the form of French vinaigre, which is commonly known as vinegar. It was first used in 1699 but it wasn’t until the late 19th century that Vinaigrette came onto the scene on its own. In French, vinaigrette was used to describe a carriage which resembled a vinegar seller’s cart. In Europe, Vinaigrette is also known as French dressing and it is the common salad dressing in the western world. Various flavorings to suit anyone’s taste is added to the mixture of oil and vinegar, using salt and pepper to taste. It is used on green salad and can be used to marinate various meat products, acting as a tenderizer.

By 1880, French dressing was becoming increasingly popular, mixing three parts oil to one part vinegar coupled with added seasonings like mustard or bleu cheeses. Presently, there are many new additions which has created Green Goddess, Thousand Island, Russian, Roquefort and ranch dressings. Dressings that were bottled had the greatest impact. In 1915, Hellmann’s deli style mayonnaise had the greatest impact. Kraft created the now popular Miracle Whip and the coral colored French dressing. Homemakers throughout the world enjoyed these convenience dressings. They seemed to taste even better than home cooked creations and of course cut the amount of time used in preparing these dressings. In the 1960’s, Julia Child, a master chef in her own right, instructed her viewers on how to make vinaigrette, using various herbs and spices to create a unique taste.

Using crisp mixed greens, or potato salad with the French flair, or the Mediterranean way of combining greens, vegetables, tuna, olives, eggs and anchovies, there is no doubt that vinaigrette is the dressing that compliments those dishes. The oil and the vinegar cannot be the “run of the mill” ingredients. For the authentic French dressing, you will need to use red or white wine vinegar; it cannot be very strong or pungent. Using this type of vinegar is a definite compliment to extra virgin olive oil, another classic with a very mellow taste.

Prior to 1880’s, French style dressings were simply known as dressings or salad dressing. Often this dressing contained egg, a carry over from the ancient Roman ways. The name French dressing did not show up in the American cookbook until after the 1880’s.

Whether you purchase a name brand bottled vinaigrette or choose to make your own unique signature dressing, always remember to use top quality extra virgin olive oil and either a red or white wine vinegar. With the added herbs and spices, you can create variations that are unique to your creative abilities. You just may have a winning creation that may taste better than Kraft’s and Hellman‘s dressings.

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A vinaigrette and French dressing are one in the same and very easy to prepare. All you need is oil, vinegar, salt and pepper. The secret is to make sure the ingredients are top quality. Extra virgin olive oil with red wine vinegar or nut oils and balsamic or sherry vinegars. You can even use flavored vinegar with canola, corn or safflower oils. Before using this dressing, always whisk together the oil and vinegar as they do tend to separate almost immediately.

Combine these ingredients, using an oil and vinegar that complement one another and the foods that will be used…

• 2 tablespoons wine vinegar
• 6 tablespoons olive oil
• Fine sea salt and pepper freshly ground to taste

The olive oil should be whisked in the vinegar and seasonings combination. The finished dressing should be allowed to stand in place a few hours before using so that the numerous flavors can blend together. Before use, stir the dressing.

A variation to create Dijon vinaigrette is to add…

• 1 teaspoon Dijon mustard
• 2 tablespoons vinegar
• 6 tablespoons olive oil
• Fine sea salt and freshly ground pepper to taste

If you prefer herbed vinaigrette, simply add 1 tablespoon fresh finely cut herbs or 1 teaspoon dried herbs. Herbs that can be used are basil, tarragon, thyme, marjoram, and/or chives to taste.

By using extra virgin olive oil, you will taste the rich flavor of the oil. If the ingredients are robust, than use an oil that doesn’t have much flavor, such as corn, canola and light olive oil. If a tomato salad is being served, serve it with basil or rosemary infused oil. When preparing a vinaigrette with walnut oil, a salad prepared with green beans will taste so much better.

An easily prepared salad includes…

• Washing the salad greens and drying them in a salad spinner. Wet greens will not allow the dressing to cling to them. Storing wet greens will make them spoil faster.
• Red and white wine vinegars can be used on almost any salad. For milder flavors, use rice or champagne vinegar.

Before serving your salad creation, toss the salad with the applied dressing just before serving. The dressing flavors will evenly distribute throughout the salad. It is a good idea not to toss a salad with the dressing applied, since the greens will wilt in a matter of minutes.

It is so simple to grow your own greens to use in your salad and makes sense given how expensive vegetables have become. You also are guaranteed a healthy meal when picked fresh from the garden and prepared almost immediately. Also, you will be able to taste test your personal combinations and prepare your dressing accordingly.

An entire meal can be prepared around the tossed salad you will be serving. Depending on your preference, you can readily create a French dressing or vinaigrette that is either mild or robust in flavor. This dressing will definitely be a compliment to the various greens that has been mixed together in your salad bowl, allowing a colorful display that is lightly bathed in a delightful tasting combination of your chosen oil and vinegar.

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The trick in serving cauliflower is all in the preparation. If you overcook it, it is just plain disgusting or if you serve it plain, it is very drab and boring. However, you will see this vegetable featured in soups, gratins, curries, risotto, pastas and salads from India to deep in the Mediterranean. When you go to the produce section in the winter, it is all but bare save for Cauliflower, which is actually at its peak.

While most of us are used to the plain white cauliflower, there are many varieties currently available today: purples, light green and pale oranges are examples. They all have similar tastes so you can liven up your recipes by substituting them for each other at any time.

Cauliflower is a member of the cruciferous vegetable family which feature phytonutrients and enzymes, in fact, it is loaded with them. These will help neutralize damaging toxins that can hurt your bodies cells. Cauliflower is also loaded with other beneficial properties such as the vitamins, B5, B6, C, and K. It is also rich in folate and dietary fiber along with being a great source of omega-3 fatty acids and manganese. This is more than enough reason to make sure that you include it in your diet plan.

If your children are like most and grimace when you put a big bowl of steaming cauliflower on the table, try serving it raw. For whatever reason, the kids who scream the most about eating veggies will actually gobble up raw cauliflower.

Goat Cheese Topped Cauliflower Gratin

This is a great vegetarian dish and super easy to make.

2 pounds of cauliflower, broken into florets
3 T olive oil, extra-virgin
Salt
Pepper, Fresh ground
6 oz goat cheese, fresh
1 garlic clove, shoot removed and cut in half
5 T milk, low fat
1 t thyme leaves, fresh (you may use a ½ of dried if fresh is not available)
1/4 C breadcrumbs, dried

1. Get a 2 qt gratin dish and oil it up while pre-heating oven to 450 degrees.

2. Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and stead for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.

3. Add an ample amount of salt and pepper and then toss with half of the thyme and 2T of olive oil. Evenly spread in dish.

4. In a mortar, place garlic and 1/4t of salt, use pestle to mash into paste. Move over to food processor and combine with goat cheese and milk and blend until smooth. Combine remainder of thyme and pepper to taste. When complete, spread mixture evenly across the top of the cauliflower.

5. When you are ready to place gratin in the over, sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. Place in over and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.  Yield: Serves 4

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Sublimely Simple Salad Dressing

For the simplest salad dressings, you need only blend an acid like vinegar or the juice of a citrus fruit, with a healthy oil such as olive, nut or one with a neutral flavor, and season it with salt and pepper.

With a brisk whisk, the complementary flavors of the oil and vinegar blend together beautifully. You’ll need to restore the balance by whisking the oil and vinegar again before dressing the salad. Without an emulsifying ingredient the two will always separate.

So if you’d like the oil and vinegar to not separate, you may add mustard to emulsify the mixture in a creamy dressing. As good cooks know, after whisking the vinegar and mustard together, the oil must be gradually added or you’ll risk the dressing separating, resulting in what kitchen parlance calls a “break”. Nor can you add mustard to the oil at the end of the procedure. It will clump up in the dressing and cause the oil and vinegar to separate.

A kitchen towel provides a handy assist to keep the bowl from moving about while you are simultaneously whisking and slowing pouring in the oil. Simply fold it lengthwise, twist it tightly, and form a ring the size of the base of the bowl.
When the bowl is placed on top, it will remain stable and make your whisking and pouring much easier.

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