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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Bread dipping sauces'

Bread Dip Herbed Mix Recipe

Saturday, January 26th, 2008

dipping dishes

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.

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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 an olive oil dipping dish 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.

bread dip, dipping oil, bread dipping recipe, olive oil dipping dish, bread dipping  

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Flavored Extra Virgin Olive Oil

Monday, March 19th, 2007

If a good tasting olive oil is used in this recipe it can add a nice touch to stews, soups, grilled meats and seafood. It is best to drizzle a tablespoon or so over a fresh made dish just before serving. The most commonly used herb to the flavor olive oil is basil. Sun-dried tomatoes are also popular. Other herbs such as oregano, cilantro, rosemary, and sage make pleasant additions to flavor  olive oil as well.

  • Flavored extra virgin olive oil
  • 1 cup herbs, see herb selection below.
  • 2 cups quality extra virgin olive oil
  • Sea salt and fresh ground pepper

Herb selection:
Flavored olive oil is best made with a single herb, it is not recommended to mix a combination of herbs for flavoring. Dried herbs should be blanched in boiling water for about 45 seconds and then plunged any cold were iced water bath. Let stand until herbs are cooled. Drain herbs and dry them by padding with paper towels. Sun-dried tomatoes which are dried not marinated should be placed in boiling water and simmer for two minutes. Drain before using.

Method:
Place the selected herbs in a blender and at half of the extra virgin olive oil. Run blender on medium speed until herbs are puréed. Pour the herb and oil blend into a glass container add the remaining olive oil and refrigerate for 24 hours. Strain and make sure through a fine strainer lined with cheesecloth. Season the strained oil with sea salt and fresh ground pepper to taste store in refrigerator until use.
 
flavored olive oil, olive oil and herbs

 

 

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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.

Ingredients:

  • 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

Method:

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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Warmed olive oil with garlic bread dip

Friday, May 19th, 2006

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, pressed through a garlic press
  • 1 (2 ounce) can anchovy fillets, mashed
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • Fresh ground black pepper
  • 1 (6 ounce) jar Sicilian Whole Olives, drained
  • 6 slices crispy country bread

 

Directions:

Over medium heat, in a small saucepan, warm oil and butter until bubbly. Add garlic. Reduce heat to low and cook until garlic is fragrant; do not allow garlic to brown. Add anchovies and cook, stirring, for 2 minutes. Remove from heat; stir in chives and parsley. Season with ground pepper. Serve warm with olives and bread, for dipping.


Olive Oil and Balsamic Vinegar Bread Dip
When mixing balsamic oil and vinegar for a bread dip, the two don’t really mix. They will normally stay separate. The vinegar goes to the bottom of the dish. You would normally use about two parts Olive oil to one part Balsamic vinegar. Pour the oil and vinegar into a shallow dish. A simple oil and vinegar combination with added dried herb flakes goes well with fresh focaccia bread.

 

Herb Dipping Sauce with Olive Oil and Balsamic Vinegar

Friday, April 21st, 2006
  • 1/2 cup extra virgin olive oil
  • 1/4 cup aged balsamic vinegar
  • 1/2 teaspoon chili pepper flakes
  • 2 garlic cloves, pressed through a garlic press
  • 1/4 teaspoon sea salt
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon fresh basil, chopped very fine

Whisk all ingredients together in a small mixing bowl and refrigerate for 3-4 hours. Serve in a shallow dipping bowl with sliced Italian bread as appetizer

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Fresh Italian Bread Dipping Sauce

Friday, April 21st, 2006
  • 1 cup flavorful Masserie extra virgin olive oil
  • 1 tablespoon Villa Bellentani VSQP balsamic vinegar
  • 1 tablespoon grated dried oregano
  • 1 tablespoon very fine chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • Two fresh garlic cloves, pressed through garlic press Dash of red pepper flakes
  • 1 tablespoon sun-dried tomatoes, finely chopped

Whisk all the ingredients together in a medium bowl, and let stand for at least an hour before serving. Serve in a dipping bowl with hot sliced Italian or French bread.

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Simple Bread Dipping Sauce

Thursday, April 20th, 2006

French-Italian Bread Dipping Sauce

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons aged balsamic vinegar
  • Hot bread or hot flour tortillas
  • Herbes de Provence

Pour olive oil in small serving dish. Add balsamico. Use a herb mill to fresh grind dried Herbes de Provence. These dried herb flavors add a delicious zest and fragrance to your bread dipping sauce.

Use to break bread or tortillas in serving portions to dip in sauce.

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