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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Healthy Recipes'

How important is quality olive oil in the kitchen?

Monday, February 05th, 2007

oil and vinegarTry to imagine authentic Italian cooking and recipes without olive oil.
What would a pasta sauce be without olive oil?
Olive oil is used in numerous culinary creations. Olive oil is used in drizzling, baking, deep frying, and sautéing. It is also used as a marinade or dressing over salads. Drizzled olive oil goes over cooked vegetables, meats, and seafood. A fine quality olive oil is often used as a finish to soups and bean dishes.For general purpose cooking almost any olive oil will do. Reserve a fine quality extra virgin olive oil for drizzling over salads and finished dishes. This works especially well over fish and vegetables. Remember, the better the olive oil that you use, the better tasting your prepared food will be. Keep your olive oil in a cool dark pantry, and always in a glass decanter for preservation.Each olive oil has its own individual taste, indicative of the variety of olive and place of growing origin. Many of the finest olive oils originate from the Mediterranean countries. Spain is considered one of the finest olive oil producers. You may desire to search out your preferred taste in olive oil. Today there are numerous varieties to choose from, and can be easily found at a gourmet market or online gourmet shop.

In new studies, olive oil has been found to be good for you, especially as a source of Omega 3 fatty acids. It is also a great alternative to products such as margarine which are high in trans fatty acids.

olive oil, extra virgin olive oil, olive oil cooking

 

 

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Pasta and Olive Salad

Monday, January 29th, 2007

Makes 4-6 servings This pasta salad is ideal for picnics because it has no immediate perishable ingredients. It also works well on a salad or buffet table with cold cuts and other salads. As an addition, cold poached salmon, smoked salmon, or tuna can be added 1 lb dried pasta, use fusilli or farfalle pasta.

  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove pressed through a garlic press
  • 1 tablespoon Modena balsamic vinegar
  • 1/3 cup Sicilian-style green olives, pitted and finely chopped
  • ¼ cup finely chopped roasted red bell pepper. (*see note)
  • 2 green onions, cut into thin slices about one inch long
  • ¼ cup finely chopped fresh Italian parsley
  • 1 pinch of fresh oregano, marjoram, or thyme
  • Sea Salt
  • Black pepper, ground fresh

In a large pot bring to a rapid boil, salted water. Carefully pour pasta into boiling water. Stir and cook until al dente. When pasta is done, drain in a colander for a few minutes, then transfer to a large mixing bowl.

While paste is hot, add olive oil to the pasta and toss well. Add pressed garlic, balsamic vinegar, olives, bell pepper, green onions, parsley and selected herb. Toss again to mix well. Season to taste with sea salt and fresh ground pepper. Let cool and serve at room temperature.

* Note: Roasted peppers have a great smoked or smoky flavor. Roasted peppers are available at many gourmet stores and shops. Roasted peppers can be roasted under the broiler by evenly scorching the skins. When cool enough to touch, you can rub the skins off, and remove the seeds. Cut or dice for desired recipe.

pasta salad, picnic pasta salad, healthy salad recipe

 

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Low fat Fillet of Sole

Saturday, January 27th, 2007

Makes 4 Servings

  • 8 fillets of sole 4-6 oz ea.
  • Sea Salt and fresh ground pepper
  • 2 tablespoons white wine vinegar
  • ½ lemon
  • Canola Oil
  • Fresh herbs for garnish
  • Warm Tomato Vinaigrette (use next recipe)

Method:

In cold water, rinse the sole fillets and pat dry with paper towels.
Season with sea salt and fresh ground pepper.
In a medium pot with a steamer insert, fill to about 2 inches, and bring to a boil.
Add white vinegar and lemon cut into small pieces.
Brush the inside surface of the steam insert with the Canola Oil to coat well. Place the fish on surface of steam insert. Place over boiling liquid. Cover the pot and steam for about five minutes, or until fish is just cooked through.

On each of 4 plates, spoon 3 tablespoons of warm tomato vinaigrette.
After sole fillets are cooked, place 2 fillets on each plate. Garnish with another tablespoon of tomato vinaigrette sauce and sprigs of fresh herbs. Serve immediately.

low fat fish recipe, fillet of sole recipe, fillet of sole and tomato vinaigrette

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Roasted Tomato And Onion Salsa Over Chicken Scallopini

Thursday, January 04th, 2007

Roasted tomatoes in this flavorful warm salsa makes a Chicken Scallopini special. You will need deli thin-sliced chicken for the scallopini, or slice boneless, skinless chicken breast halves. This recipe would also work well with turkey cutlets.

  • 2 pints stemmed cherry or grape tomatoes, large ones cut into quarters, smaller ones cut in half
  • 1 medium sweet onion, finely chopped (about 1 cup)
  • ¼ cup extra-virgin olive oil
  • Sea Salt
  • Freshly ground pepper
  • 1 ½ pounds thin-sliced boneless, skinless chicken breasts (eight ¼-inch slices)
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter

Heat the oven to 300 degrees.
In a large bowl, toss together the tomatoes, onion and oil; add salt and pepper to taste. Transfer to a shallow baking dish or roasting pan. Bake until the tomatoes are soft and the mixture bubbles, 50 to 60 minutes. Set aside and keep warm.
About 15 minutes before the tomatoes are finished, start cooking the chicken. Sprinkle the scallopine with salt and pepper to taste. In a large frying pan over medium-high heat, add the vegetable oil and butter. When hot, add enough chicken cutlets to fit in the pan without crowding. Cook until lightly browned on one side, 2 to 3 minutes. Turn and cook another 2 to 3 minutes or until cooked through. Set aside and keep warm. Repeat with remaining chicken.
Divide the scallopine among individual plates. Spoon ¼ of the roasted tomato mixture down the center of each portion. Serve immediately. Makes 4 servings.

oil and vinegar recipe, chicken pasta recipe

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Warm Asparagus with Tarragon Vinaigrette

Tuesday, October 17th, 2006

Food writer, Georgeanne Brennan, says, ‘This simple dish has such a compelling taste.” Serve with grilled or pan-fried salmon, chicken or steak. You’ll find the vinaigrette is so good with these entrees, you’ll be topping each forkful with some.

Warm Asparagus with Tarragon Vinaigrette

Ingredients:

  • 2 tablespoons gourmet Dijon mustard
  • 1/4 cup Champagne vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup extra virgin olive oil poured from an olive oil cruet. Cruets.com has the finest and yet most affordable oil and vinegar handblown cruet in stock.
  • 2 shallots, peeled and finely chopped
  • 2 tablespoons minced fresh tarragon
  • 2 pounds fresh asparagus spears


Method:

In a small bowl place mustard and whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set to one side for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
Serves 4 to 6

 

Cherry Bruschetta Bread

Monday, October 09th, 2006

Cherry Bruschetta Bread

Recipe by: Chef Dan Eaton

Ingredients:
– 1 cup pitted sweet cherries
– 7 ounces goat cheese (such as chevre)
– One 6 ounce bag baby arugula
– 8 slices country whole wheat bread, toasted

– (approximately 1/4 cup oil to 2 Tbs vinegar)
– Sea Salt to taste
for the dressing: 2 parts extra virgin olive oil to 1 part aged balsamic vinegar to taste, poured from an oil and vinegar cruet. Fine gourmet handblown cruets such as these can be found at cruets.com.


Method:

Pit fresh cherries. (Be careful because the cherry juice will stain). Combine the pitted cherries with the arugula leaves, extra virgin olive oil, balsamic vinegar. You can add some European flavor to your cooking by building a meal around a loaf of bread and cheese. Chef Dan Eaton shows us how to make an upscale meal with cherry bruschetta.Salt to taste. Slice the whole wheat bread, and toast those in the toaster, until they’re lightly browned. Once the bread is nicely toasted, put a swipe of goat cheese on each one. Put those on a plate and top them with some of the cherries and arugula.

Helpful hints:
Use a whole wheat pecan or walnut bread if you can find it or toast some slivered almonds to use as a finishing garnish.

Serves 4

bruschetta recipe, oil and vinegar

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Simple Olive Oil Tomato Salad

Tuesday, September 19th, 2006
  • 7 medium red ripe tomatoes, cut into thick slices
  • 12 orange cherry tomatoes sliced
  • 2 ears sweet corn
  • 1 small sweet onion, diced
  • 4 garlic cloves, pressed through a garlic press
  • 1 avocado, halved, pitted and cut into thin wedges
  • 1/2 cup loosely packed fresh basil leaves
  • Sea or kosher salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil to taste
  • Dash of aged balsamic vinegar


On a large serving platter, arrange the thick sliced tomatos. Scatter cherry tomatoes slices over them. Cut the corn kernels from the uncooked cobs. You can do this by standing each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, diced sweet onion, minced or pressed garlic, avocado slices, and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces. Season to taste with salt and pepper, then finish with a drizzle of extra virgin olive oil from an olive oil cruet. A dash of aged balsamic vinegar is optional.

6 to 8 servings.

tomato salad recipe, oil and vinegar salad recipe

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Simmered fillet of Sole

Friday, August 11th, 2006

Try cooking more with olive oil rather than a nominal cooking oil that may be high in trans fats.

Simmered or poached Sole

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1/2 sweet onion, diced
  • 3 shallots, thinly sliced
  • 1 clove garlic, peeled and pressed through a garlic press
  • 1/4 cup dry white wine
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon dried tarragon
  • 1 bay leaf
  • 1/8 teaspoon fresh ground black pepper
  • Two 4 ounce flounder or sole fillets
  • 1 1/2 tomatoes, cubed


Directions:

1. Heat olive oil in a large nonstick skillet. Add shallots, onion, and pressed garlic. cook, stirring frequently until softened, this will take about 5 minutes.
2. Add the fresh squeezed lemon juice, white wine, tarragon, bay leaf and ground pepper. Wash and pat dry the sole fillets. Carefully place the fillets in the pan and gently spoon the sautéed onion mixture over the fish. Reduce the heat and simmer, until partially cooked, about 3 minutes.
3. Stir in the diced tomatoes; then simmer and cover until the fish is opaque and flakes easily with a fork, should not be more than 2-3 minutes. Remove the bay leaf before serving topped with the sauce. A wild rice side will go very well with this entrée.
2 Servings

poached fish recipe, poached sole recipe

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Sauted Sockeye Salmon with Balsamic Vinegar Marinade

Sunday, August 06th, 2006

Sautéd Alaskan Sockeye Salmon in a Balsamic Vinegar Marinade This is quick and easy, healthy and delicious. Especially for those who love Alaskan salmon. The recipe can easily be doubled.

Ingredients:

1 pound Sockeye Salmon fillets
2 garlic cloves peeled and pressed with a garlic press
3 Tbsp. chopped fresh parsley
2 Tbsp. diced fresh dill
2 Tbsp aged balsamic vinegar
1 Tbsp extra virgin olive oil, plus 2 tablespoons
Salt and pepper to taste

Directions:

Mix together the pressed garlic, chopped parsley and dill in a small bowl. Press the mixture on the skinless side of each fillet. Place in a shallow dish and drizzle with the balsamic vinegar and 1 tablespoon oil. Season with ground pepper. Let set for 30 minutes, no longer. Heat a large skillet over medium-high heat. Add the 2 tablespoons oil. Remove the sockeye salmon from the marinade dish and pat dry with a paper towel. Season with salt to taste. Reserve the marinade. Sear the salmon fillets, skinless side first, for 3 minutes. Turn and sear the skin side another 3 minutes or until desired doneness. Remove from pan. Pour the reserved marinade into the pan, adding a little water if needed, and bring to a boil for reduction for about 2 minutes. Scrape up any browned bits in the bottom of the pan as it reduces. Serve the Sockeye salmon with a little balsamic reduction drizzled over each fillet.

Serves 2-3

salmon recipes, salmon marinade

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Fresh garlic at home and Bouillabaisse

Friday, July 21st, 2006

If you enjoy gardening, or just like to plant a few things around the house now and then, consider growing culinary garlic. It is hardy and relatively easy to grow. Simply place unpeeled garlic cloves in turned up soil, with the pointed side up, about 2 inches below the surface. Water regularly. The best time to plant garlic is in the winter or early spring. (Usually after a chance of bitter freezing has passed.) You can harvest garlic in the late summer or early fall after the tops yellow and droop.

Garlic Bouillabaisse

Ingredients:

  • 2 qt water or chicken stock
  • 16 garlic cloves, pressed through a garlic press
  • 6 sage leaves 2 bay leaves
  • ½ tsp crushed saffron
  • 2 tsp sea salt
  • ½ tsp fresh ground pepper
  • 4 egg yolks
  • 1 T virgin olive oil
  • 6 slices toasted country style bread, brushed with olive oil

Method:

Bring the water to a boil in a large pot. Add minced garlic, sage, bay leaves, saffron, sea salt, and ground pepper. Skim off any foam from the top and discard. Cook over medium boil for ten minutes, leave the top off the pot during cooking. Remove bay and sage leaves. Reduce to low heat.

Using a small bowl, add egg yolks and olive oil. Add a ladleful of hot broth to the yolks and beat with a fork. While still over a low heat, slowly add eggs, stirring constantly to break up consistently. Place the bread slices in the bottom of 6 serving bowls. Top with bouillabaisse broth and serve hot.

garlic, planting garlic, Bouillabaisse

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