Pesto Vinaigrette
(5 minutes preparation time, no need to cook).Ingredients:
2 cloves of garlic, peeled
1 ½ tbsp Walnuts or pine nuts
1 cup fresh basil leaves, packed
6 tbsp extra-virgin olive oil
3 tbsp white-wine vinegar

Procedure:
1. Drop the garlic and nuts into a food processor. Process it until finely chopped.
2. While the food processor is running, add basil leaves until these are finely chopped.
3. Add olive oil by slowly pouring it through the processor’s feed tube. Then, add vinegar. Turn the processor off and stir the mixture and scrape the sides of the processor. You may now use the dressing. This is perfect for a tomato or green salad or fish or chicken that is sautéed, broiled or grilled.

The recipe is good for 6 to 8 servings as a dressing and 4 to 6 servings when used as a sauce. Yield is about three-fourths cup.

Raspberry Vinaigrette
(5 minutes preparation time, no need to cook)

Ingredients:
2 tbsp raspberries, fresh
¼ cup raspberry vinegar
¼ cup olive oil
Salt and freshly ground black pepper to taste

Procedure:
1. Mash the raspberries and mix with the vinegar. Add the oil, and continue beating until the oil is blended.
2. Add pepper and salt according to taste. You may serve this over sautéed chicken breasts, some salad greens or grilled quail.

The recipe is good for 2 to 4 servings as a sauce and 4 servings as a salad dressing. Yield is about ½ cup.Lemon-Olive Vinaigrette
(10 minutes preparation time, no need to cook)Ingredients:
Juice from 2 lemons
1 tbsp black olive paste (also called olivada and can be bought in deli shops)
5 tbsp extra virgin oil
Black pepper, freshly grounded
1 tbsp Italian parsley leaves, minced finely

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To make good vinaigrette, you have to be mindful of the proper blend. It should neither be too oily or too acidic. The sharp taste of the vinegar should be a counterpoint to the oil.

The suggested mixture would be one part acid to every three parts of oil. However, if you are using balsamic vinegar, orange juice, or an acid component that is sweet, you can have a good mixture at one part acid to every two parts of oil.

But that’s not all, the versatile vinaigrette can also be used to marinate meat, poultry or fish. In this case, you should decrease the amount of oil, so that you have two parts acid to one part oil, or even, one part acid to one part oil. Remember, you should not recycle the vinaigrette used for marinating and use it as a sauce for cooked food. Always make a fresh batch or bring the used marinade to a boil, at the very least. This is to avoid contamination from bacteria found in raw food.

What’s good about a vinaigrette is that preparation is very flexible. You can tweak the taste by adding a little more vinegar or oil as you go along. Vinaigrette also keeps well. If you end up making more than what you can actually eat, all you need to do is store it in a tightly closed container and put it in the refrigerator, where it can last for weeks or even months.

One thing you have to also make sure is that the vinegar and oil are properly blended together. Sometimes you need to put the mixture in a jar and shake it or beat the mixture vigorously. A small amount of prepared mustard beaten into the vinegar before the oil is added can help in the emulsification.

You can also add spices, grated minced herbs, diced fruits, crumbled cheese and other ingredients to add more flavor to your basic vinaigrette recipe.

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Salad with Vinaigrette

More and more people nowadays are starting to prefer vinaigrette dressings on their salads. There has been a shift in tastes – from dressings that are sweet and thick several decades ago to the vinaigrette, which makes use of a mixture of oil and vinegar.

Now, vinaigrette dressings are not mainly for your salad. It can also be used as sauces for foods such as fish, meat and other main-course dishes. Even deserts are starting to make use of the vinaigrette dressing. Indeed, there are chefs that create their own mixture to pour over desert. For example sweetened vinaigrette with mint and raspberries is poured over a fruit salad.

When you say vinaigrette, the notion is that vinegar always comes into play as one of the ingredients. However, you can also use other ingredients that have a high acid component, such as citrus juice. The vinaigrette as a dressing or sauce may be prepared and kept warm or at room temperature.

Now, if you do decide to add vinegar, you have many options you can make use of to give your vinaigrette a unique taste. You can use a number of herb vinegars, shallot or garlic vinegar, balsamic vinegar, raspberry vinegar, sherry vinegar or honey vinegar. You can also use different oils. Usually, the oil used for vinaigrettes is extra-virgin olive oil. However, you may still opt to use herb oil, sesame oil, hazelnut oil, herb oil, red pepper oil, walnut oil, spice oil or ginger-flavored oil. It really is up to you.

[tag] oil and vinegar, vinaigrette[tag]

Italian Green Salad

Crisp fresh picked spring greens flavored with fresh or dried herbs, drizzled with olive oil, balsamic vinegar, add a pinch of sea salt, freshly ground black peppercorns, and a gentle hint of minced garlic is what an Italian green salad is made of. Sometimes for a saltier taste a small portion of anchovies can be blended into the salad dressing, of course the salt would be omitted.

Fresh herbs such as basil, tarragon, oregano, Italian parsley and many others can be used more generously than dried herbs because of the milder flavor. These are best when they are chopped finely or minced through a food processor. By dicing or mincing the herbs, the distinctive flavors of each spice permeate the entire salad. It is important to use a fine quality extra-virgin olive oil, as your salad will only be as good as the ingredients used. Extra flavor can be added with fresh grated Parmesan cheese. Parmesan cheese is noted for its salty flavor but blends well with the other flavors in the salad.

An Italian green salad is another alternative to the antipasto course. It is up to you to serve before or during the meal.

Italian style chef salad
Serves four to six persons

2 large cloves of garlic, peeled
one half teaspoon onion salt
one tablespoon red wine vinegar
four tablespoons extra-virgin olive oil
half teaspoon freshly ground black peppercorns
half teaspoon dry mustard
one quarter pound salami thinly sliced and julienned
one quarter pound provolone cheese, thinly sliced and julienned
1 cup chickory, torn into bite-size pieces
1 cup escarole, torn in bite-size pieces (this is a variety of endive having leaves with irregular frilled edges)
1 cup fennel, thinly sliced
1 cup Belgian endive, cut into 1 inch pieces
1 cup watercress
one tablespoon salted capers
one quarter cup chopped black olives
two tablespoons grated Parmesan cheese

Use a large wooden bowl and rub the inside of the bowl with the garlic cloves pressing the flavor of the garlic onto the walls of the bowl, discard the pressed cloves. Dissolve onion salt early in vinegar in the salad bowl. Slowly drizzle extra-virgin olive oil, pepper and mustard, and stir well. Add the sliced salami, cheese, greens and remaining ingredients. Toss lightly. Add more vinegar wore extra-virgin olive oil to your taste. Serve on chilled salad plates. Oil and Vinegar Italian salad, Italian green salad

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Antipasto

Antipasto literally means in Italian, “before the pasta.” It is usually served before the main course of a macaroni or spaghetti dish. This appetizer is usually a few bites of flavorful food to make the mouth water
and whet the diner’s appetite for the following meal.

A tasty starter to an Italian dinner is a platter of brimming antipasto. And antipasto can be made from the large variety of foods readily available in today’s fresh markets. Thin sliced deli meats such as salami, pepperoni, and Italian ham with cheeses such as Provolone, Romano, Gorgonzola all combine for a sharp distinct taste. Marinated mushrooms, anchovies, diced peppers, green onions, hard-boiled eggs, pickled green olives, and crisp raw vegetables round out an antipasto salad.

An antipasto salad is an excellent opportunity to use your creativity. This salad should be colorful and savory. Remember to keep the servings small as your purpose is to stimulate the appetite with an appetizer and not satisfy the appetite before the main course arrives.

Antipasto Salad
Serves four to six persons

6 tablespoons of extra-virgin olive oil
2 cloves of peeled garlic, finely diced
3 tablespoons of wine vinegar
1 teaspoon fresh basil, finely chopped
one half pound fresh white mushroom caps, then sliced
one quarter pound sliced boiled ham, julienned
2 ounces white truffles thin sliced
one half cup finely chopped celery hearts
sea salt and freshly ground black pepper

Heat two tablespoons of olive oil in a small skillet over a low heat. Add minced garlic and sauté until brown and discard garlic. Blend rest of oil and vinegar in a salad bowl add basil mushrooms am truffles and celery. Season to taste with sea salt and fresh ground black pepper. Toss thoroughly. Chill in refrigerator several hours before serving.

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Serving fresh baked bread does not always have to be accompanied with just butter. Try adding a new taste sensation to your meals with our Bread Dip and some warm crusty bread. Start the bread dipping trend amongst your friends, and get them raving about your great idea.

Our Bread Dip is so versatile, it can also be used over pasta, salad, or even a pizza!

Full of flavor, our Bread Dip recipe can be used for more than just simple bread dipping. Use bread dipping oils and dipping sauces as a base for salad dressings or pasta condiments. Try it over grilled veggies for a new taste explosion, or drizzle it over homemade bruschetta for an authentic touch. There really is no limit to what you can use bread dipping oils for.

Serving Suggestions for Herbed Olive Oil Bread Dipping Mix:

Drizzle over pasta salad before tossing for a wonderful flavor. Place bread dipping oil in a pan as you roast root vegetables. It also provides a wonderful marinade for beef, chicken, lamb and pork.

Herbed Bread Dip Mix Recipe

Recipe produces 1 cup Ingredients:

2 tablespoons crushed red pepper
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons minced garlic
2 teaspoons salt

Directions:
Grind all ingredients together to create the base. To transform into bread dipping oil, simply add 1 tablespoon to a small bowl before pouring extra virgin olive oil over the mixture. Blend on low speed in you blender unitil well mixed together, and your Bread Dip is ready to go.

Some comments regarding the Herbed Bread dipping Sauce:

This never fails to impress and is a great hostess gift. I have made a double batch of the mixture and given it as a gift, along with a homemade loaf of bread and a bottle of quality extra virgin olive oil.We made a bulk batch and served it with cubed french bread, as it we felt it was the perfect accompaniment to the Italian meal we served. We were asked all night for the recipe. Even better, we made the dipping oil a couple of days before the party, and the flavor was simply amazing.  

Absolutely the BEST dipping oil I have ever come across. I don’t only use it for bread dipping, it forms the base for my homemade chicken artichoke pizza. I also use it in place of Italian seasonings. A wonderful recipe. Simple and quick appetizer, there is never any Bread Dip left at the end of the evening. I wanted to know the ingredients from Carabba’s. I used this recipe as my contribution to a dinner I attended and everyone was impressed. If you need to use the dipping oil immediately after making it, simply place into the microwave for about 10 seconds. Heating allows the flavors to blend immediately into the oil. Also, consider adding some fresh Parmesan cheese to the recipe in place of using salt.

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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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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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Grilled Steak Recipe with Oil and Vinegar Marinade

Oil and vinegar offer no MSG as an ingredient to this grilled steak recipe. Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steakssuch as T-bone and sirloin steak. Time for prep: about 15 min. Time to cook: about 15 min.

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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