Rss Feed Tweeter button Facebook button Technorati button Reddit button Myspace button Linkedin button Webonews button Delicious button Digg button Flickr button Stumbleupon button Newsvine button Youtube button

Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Recipes'

Olive Oil Dipping Dish With Bread

Monday, January 21st, 2008

bread dippingBread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, fresh baked bread dipped in flavored olive oil, with herbs and spices, you will love it.

Bread Dipping In An Olive Oil Dipping Dish

select item


Tired 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.

Dipping Dish For Olive Oil Bread Dipping

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 stoneware 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.

 

Balsamic Vinaigrette Dressing Recipe

Thursday, June 15th, 2006


Aged Balsamic Vinaigrette Recipe

Ingredients:

In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor tp mix all the ingedients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)

Technorati Tags: , , ,


   

Italian Baked Trout With Extra Virgin Olive Oil And Aceto Balsamico

Friday, October 03rd, 2014

• Four trout of your choice, any type, any size
• One bay leaf
• One carrot
• One cup flour
• One half cup Aceto Balsamico Modena Balsamic Vinegar
• One half cup Masserie Extra Virgin Olive Oil
• One half teaspoon freshly ground black pepper
• One quarter cup dry bread crumbs
• One quarter teaspoon marjoram
• One stalk celery
• Three sprigs parsley
• Three tablespoons butter
• Two cloves garlic
• Two teaspoons salt

Slice the carrot into quarters. Wash and dry the trout. Slice off the heads and tails. Wash and dry again. Combine the flour, pepper, and salt together and dip each fish in it. Pour the olive oil in the pan and place in the pan and brown each side. Remove the fish and empty the pan. Add in the carrots, garlic, marjoram, celery, bay leaves, and balsamic vinegar. After adding the rest of the parsley, cook all together for fifteen minutes and then strain. In a baking pan large enough to fit the fish, pour the strained juice into the pan and place all the fish in the dish over it. Spread the bread crumbs over it, sprinkle the remaining olive oil over it and add the butter. Place in a 400 degree oven for ten minutes. Ready to serve at any time to four.

Modena Aceto Balsamico Balsamic Vinegar On Desserts

Thursday, October 02nd, 2014

Modena Aceto Balsamico Balsamic Vinegar

Aceto Balsamico From Modena Has Been The Best Balsamic Vinegar For Centuries

Modena Balsamic Vinegar is great on desserts and pastries as a topping. Ice cream, cakes, and other novelties can also be well flavored with Italian Aceto Balsamico balsamic vinegar. Cake and pastry making, as we know it, began with the Italians. The gastronomic arts developed at the same time that the city state of Venice was at its peak of power. Venetians were rich, the richest group of people in all of Europe, and they turned their minds to fine foods and wines. Banquets held in l8th-century Venice were remarkable affairs that went on for hours, occasionally even for days. The marriage of the children of two prosperous families of Venice was an occasion that brought forth displays of the greatest skills of the cooks and chefs of the city.

Modena Balsamic Aceto Balsamico Brought Kitchen Specialty Chefs Into Existence

It was during this period, for the first time, that specialists in the kitchen arts first appeared. The first meat chefs, the first cake makers came into being at that time, for so involved had the culinary art of Italy become, that only specialists could hope to create the complicated creations which Venetians expected. Cake making is still regarded in Italy as a fine art, calling for the utmost devotion by its practitioners. Any person, man or woman, with a light hand in pastry-making is highly regarded by his neighbors.

Marinated BBQ Chicken With Olive Oil

Saturday, February 08th, 2014

Prepared on a hot grill, BBQ chicken is marinated in olive oil and grilled with vegetables, promoting a healthy appetizer. Meant to be served with lemon slices and peppers, this dish is common in the Middle East And Italy.

 

 

 

 

BBQ Chicken With Olive Oil Recipe:

  • One whole chicken with the skin on
  • One cup extra virgin olive oil
  • Two garlic cloves
  • Drizzle lemon juice
  • Fresh bay leaves
  • Fresh thyme
  • Fresh rosemary
  • Sea salt
  • Cracked pepper

 

Peel and dice the garlic. Slice up the chicken. In a large mixing bowl, pour the lemon juice in a bowl and drizzle the olive oil in from an olive oil cruet. Stir together and then mix in the rosemary, whole chicken pieces, garlic, thyme, salt and pepper. Let sit to marinate for one full hour after well mixing. Prepare the BBQ grill and then place the chicken on the grill. Let sit on there for five minutes or until done and turn over. Drizzle the marinade on to add flavor to the other side and cook until that side is done. Salt and pepper to taste. As you prepare more recipes, you will see how handy, time saving, and space saving an oil and vinegar cruet can be. Not only does this handblown cruet suit your kitchen, but also your dining table. This elegant cruet has made its way to many dining tables throughout restaurants in the United States.

 

Oil and Vinegar Cruet Italian Recipes

Wednesday, February 05th, 2014

Oil and Vinegar Cruet is essential in all Italian Recipes, as well as everyday cooking and even more so on the dining table

Oil and Vinegar Cruet

Extra virgin olive oil, also known as evoo, and balsamic vinegar are very common in the Mediterranean diet. Many restaurants serve olive oil and balsamic vinegar in an oil and vinegar cruet for salads dressings, olive oil dipping dishes used for bread dipping, and as well for drizzling olive oil on many different types of food.

Many recipes are made from olive oil and balsamic vinegar. Fresh fruit goes great with aceto balsamico, all you have to do is sprinkle sliced fresh fruit with a bit of balsamic vinegar and then season with cracked pepper. Aceto balsamico from Modena Italy is great with berries, orange melons, peaches, and nectarines. This also goes with sautéed vegetables. This is why we recommend keeping an oil and vinegar cruet on the table within easy reach at all times! Balsamic vinegar is also good in soups in addition to desserts such as strawberry and iced cream. You can mix the strawberries with sugar and then season with aceto balsamico and pepper.

Oil and Vinegar Italian Recipe

  • Roughly slice 8 heads of peeled garlic cloves then place it in a nonreactive sauce pan.
  • Pour in one cup of the aceto balsamico vinegar
  • One quarter cup white wine
  • One cup sugar and pour the mixture over the garlic
  • Bring to a full boil then reduce the heat, and let simmer for thirty minutes until the garlic is soft
  • Serve at room temperature with other grilled meats, especially lamb.

Modena Aceto Balsamico Raspberry Pound Cakes

Saturday, February 01st, 2014

Vanilla Cakes 

  • Four cups cake flour
  • Two eggs
  • Two teaspoons vanilla extract
  • Three quarter cup granulated sugar
  • Finely grated orange zest
  • Four light butter sticks
  • One half teaspoon salt

 

Cake Topping

  • One quarter cup aceto balsamico balsamic vinegar
  • One cup fresh raspberries
  • One cup fresh strawberries
  • One cup fresh blueberries
  • Two tablespoons water
  • One quarter cup granulated sugar

 

Let the oven preheat at 325 degrees while you slice up the strawberries. Using two medium size cake dishes, butter the insides and put parchment paper on the bottom of each pan. Then butter the paper as well. Sprinkle the cake flour on top of the buttered paper.

 

Making The Cakes 

Take out a mixing bowl and an electric mixer. Blend the butter and then add the sugar. Beat until soft and then add the vanilla. Adding one egg at a time, beat the eggs until well mixed. Put in the orange zest and blend well. Pour in the flour and stir it in without mixing. Pour the batter into the prepared dishes. Put in the oven for one hour and then remove and set on a wire rack to cool after loosening the sides from the pan.

 

Making The Sauce

Simmer after mixing all the sauce ingredients together in a medium saucepan over low heat for four minutes. Remove and serve with the cake.

 

Cold Beef Fillet With Balsamic Dressing

Friday, January 31st, 2014

Serves six

  • One two pound beef tenderloin
  • One half cup beef stock
  • One oz pancetta
  • One quarter cup Modena Aceto Balsamico ( balsamic vinegar )
  • Two shallots
  • Three tablespoons extra virgin olive oil ( evoo )
  • Six cups baby spinach leaves
  • Salt and pepper to taste

Slice the pancetta and dice the shallots after peeling them. Salt and pepper the beef. Over medium high heat In a large skillet, heat the olive oil and brown the tenderloin for all sides. Then move it to a ceramic plate and let cool.

Put the pancetta in the pan and cook for five minutes over medium heat. Then add the shallots and cook for two minutes. Pour in the balsamic vinegar and stir well to prevent sticking. Add the beef stock and cook over high heat. Cut the steak very thin. Evenly divide the spinach leaves among the plates. Neatly arrange the sliced beef on top of the spinach. Drizzle the warm sauce over the spinach and meat. Salt and pepper to taste.

Olive Oil On Peppered Bruschetta With Fresh Mozzarella Cheese

Friday, January 31st, 2014

Serves Eight

  • Ten large opal basil leaves
  • Four ounces fresh thin sliced mozzarella cheese
  • One pound bread loaf
  • One cup extra virgin olive oil
  • Seven cloves garlic
  • Two sprigs opal basil
  • Salt and pepper to taste

Chop the garlic in half and diagonally cut the bread into three quarter inch slices. Grill the bread for two minutes on one side. Remove and rub the toasted side per each slice with the cut garlic, and then place a slice of the cheese on top. Grill the other side with the cheese up. Take off the fire and put on a large serving platter. Drizzle the slices with the olive oil, and sprinkle them with a little coarse salt and black pepper. If you are using the basil, sprinkle it over the bruschetta and garnish the platter with the basil sprigs. Serve immediately, passing more olive oil on the side if you like. Ideal to dip in an olive oil dipping dish. This bread dipping combination is an excellent healthy appetizer. Pour your olive oil from an olive oil cruet into the unique swirl design dipping dish and you have a very gourmet appetizer.

Red Raspberry Chicken Soup

Thursday, January 30th, 2014
  • One quarter teaspoon aceto balsamico balsamic vinegar
  • One and one half cups chicken stock
  • Two cups smoked chicken meat
  • Two tablespoons granulated sugar
  • Two tablespoons red raspberry vinegar
  • One and one half pints red raspberries
  • One cup buttermilk
  • One half cup plain yogurt
  • Six fresh basil leaves
  • Sea salt to taste
  • Cracked pepper to taste

Set aside the one half pint of the raspberries. Put the raspberry vinegar, chicken stock, and the remaining raspberries in a blender and process until the mixture is smooth. Strain through cheesecloth and place in a medium-sized bowl and blend in the buttermilk as well as the basil. Add one tablespoon of sugar and then taste. Continue to taste and add sugar to your taste. Mix in the chicken meat with the rest of the raspberries. Salt and pepper to taste. Before serving, refrigerate for one full hour. Touch with the balsamic vinegar for additional flavor. Serve with yogurt and the basil leaf. The soup is the best the same day it is made.

Copyright © 2014 Cruets.com All rights reserved.
http://oilandvinegar.cruets.com/