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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Oil and Vinegar'

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.

Balsamic Vinegar Egg And Vegetable Dish With Olive Oil

Tuesday, January 07th, 2014

Mushroom, Potato, Asparagus, And Red Pepper Frittata


  • Two teaspoons Aceto Balsamico Modena Balsamic Vinegar
  • Three tablespoons Extra Virgin Olive Oil
  • Six eggs
  • One quarter cup fresh Parmigiano Reggiano Italian Cheese
  • Five ounces mushrooms
  • One tablespoon fresh parsley
  • One small onion
  • One red bell pepper
  • One potato
  • Eight ounces asparagus tips
  • Sea salt and pepper to taste


Dice the onion, chop up the mushrooms, cut the bell pepper into quarter inch slices, and peel the potato. Cut the potato in half, and from there into quarter inch thick pieces in the opposite direction of the half cut. Blanch the potato and the asparagus. Cut the parsley into tiny pieces. Grate the Italian cheese and preheat your oven to 425 degrees.

Take out a small bowl and crack the eggs. Wisk together and blend the yokes, then put in the parsley and salt and pepper and mix. In another separate pan, pour in the olive oil and onion and sauté for 5 minutes. Put the mushrooms in and sauté them until soft, then remove them and put them aside.

Mix the eggs into the pan and cook for 4 minutes at moderate heat, then arrange the vegetables on top of the eggs. Spread the Italian cheese on top and then put in the oven for less than 15 minutes. Remove from the oven and drizzle with the fine Italian Modena Balsamic Vinegar. Can let cool down before serving, but serve soon after removing from oven.

Preparing Vinaigrette Dressing

Monday, April 20th, 2009

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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Drizzle Olive Oil, dripless unique gift

Thursday, November 06th, 2008

A Drizzle of Olive Oil without the drip?

As more and more people realize the healthy benefits of the Mediterranean diet, olive oil is becoming more popular not only to cook with, but to add flavoring to favorite dishes. A drizzle of oil and vinegar improve the tastes in any diet. A perfect gift idea, therefore, Is an oil and vinegar drizzler to use for both cooking and serving.

Our oil and vinegar drizzlers are designed to dispense a light stream, just the right amount of oil and vinegar when dressing fresh salad greens or flavoring pasta dishes. Gourmet chefs recognize the importance of the right measure of quality olive oil or cooking oil used in the preparation of an entrée.

An elegant display of oil and vinegar for any table or kitchen, the Euro designed vinegar and oil drizzlers are hand crafted from durable clear borosilicate glass. The oily and sticky residue which can coat the decanter are not a problem with the special non-drip design. Each oil and vinegar drizzler fits nicely in your hand and is easy to use, with a capacity of 6 ounces.

Beautifully hand-crafted, the oil and vinegar drizzlers are made of two piece glass composition. They will not corrode when exposed to vinegar and can safely be put in a dishwasher. Each drizzle cruet, perfectly balanced, features glass pour spouts which fit into a flared neck to prevent drips from running down the outside. Use drizzlers for just the right amount of olive oil over antipasto, salads, baked focaccia bread or hot pasta.

Leave your oil and vinegar drizzler on the table as a lovely centerpiece. You may want to use it during any meal. As a unique gift, drizzlers are ideal for dispensing oils, vinegars, dressings or flavored syrups. Any host or hostess will welcome one as a gift.

olive oil drizzlers, non drip drizzlers, oil and vinegar drizzlers, no drip cruets

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Basil Salad Dressing

Friday, October 24th, 2008

Blender Basil Dressing

If you’ve got a blender at home, then you should know that these things aren’t just for purees or shakes. Blenders can also help you greatly in concocting great salad dressings. Here is a recipe for a wonderful and easy-to-make basil dressing.

The ingredients for this recipe are as follows:

2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 to 5 tablespoons coarsely chopped fresh basil
1 tablespoon granulated sugar
2 cloves garlic, chopped
¼ cup canola oil
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper

Add the vinegars, basil, sugar, garlic, oils, salt, and pepper in a blender. Pulse the mixture, or mix it in short bursts so that the ingredients combine thoroughly and the basil do not get chopped too fine. A combination of butter lettuce, freshly shredded Parmesan cheese, marinated mushrooms, juicy red ripe tomatoes, and even some ripe wedges of Haas avocado make for a delightfully superb salad. This recipe yields about a cup dressing.

 basil salad dressing, basil salad dressing recipe


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Vinaigrette basic

Thursday, October 23rd, 2008

Basic Vinaigrette Recipe

One of the great things about vinaigrette is that it is so versatile and flexible. All you need is a reliable basic vinaigrette recipe and all it’s other variations stem from just this. Below is a basic recipe for vinaigrette, which you can adjust and alter to create several variations.

You will need:
4 to 6 cloves garlic, peeled
About 1 teaspoon salt
About 2 cups red or white wine vinegar
1 tablespoon sugar
About ½ teaspoons freshly ground black pepper
About 2 cups extra virgin olive oil (or 1 cup olive oil and 1 cup canola oil)

On a chopping board, finely mince and smash your garlic cloves. Before doing anything, though, sprinkle the garlic cloves with salt to prevent the pieces from sticking to your knife as you mince. This also comes in very handy, as you will be adding salt to your vinaigrette later on, anyway.

Transfer the garlic to a small or medium sized bowl. Add in your vinegar, sugar, and black pepper and whisk it together. Adjust the taste as you go along. Whisk in your oil and adjust the seasoning again as you see fit, adding more salt and pepper if needed. A vinaigrette can have several variations. For a different approach to your dressing, you can try whisking in some shredded Parmesan cheese to add salt and flavor. Adding sun-dried tomatoes is also a good idea, or even some minced herbs. Make your dressing even more unique by adding ingredients that bring surprising flavors, such as cumin, fresh ginger, a squeeze of fresh lime juice, and even soy sauce for that Asian zing.

Another vinaigrette prep tip: you can easily create a base for your vinaigrette and you don’t have to worry about it being thick because it won’t have any oil yet. Do this by combining all your ingredients except the oil and refrigerate until you are ready to use it. Whisk together the right amount of vinaigrette base and room temperature olive oil. Toss it with your salad and enjoy!

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A perfect Vinaigrette

Tuesday, October 21st, 2008

Getting the Perfect Vinaigrette

It never changes – the two basic elements of vinaigrette will always be oil and vinegar. This is why it is so surprising that for some people, making the perfect vinaigrette is such a trial and error procedure.

The creation of the perfectly balanced vinaigrette is heavily dependent on the other ingredients that come into play: balancing the hints of Dijon mustard with the just the right amount of garlic and touching up with dashes of pepper. Making these ingredients work together requires that the one preparing the vinaigrette understands the importance of each ingredient, and how it contributes to the overall taste of the finished product

A Vinaigrette that tastes excellent doesn’t follow a formula, nor is it a procedure governed by strict rules. The key to making the perfect vinaigrette is one easy rule: taste as you go. Who knows, on certain days, your ingredients may not be at their best tastes, and following a formula could mean life or death for the success of your dressing. Adjust with your taste as you go along, that’s the key.

The preparation of a fine vinaigrette, like we said, follows no rules. Yes, there are a set of guidelines, and suggestions, but generally, everything can be adjusted to suit each one’s preferences. For example, it is not a strict rule that the ratio would be one part vinegar for every three parts oil; it may be recommended, but nowadays, with most people cutting back on fatty intake, this ratio has definitely adjusted. Although from some professional chefs, vinaigrette follows a one to one proportion, most individuals are happy with a one to two mix.

Vinaigrette making is only limited to how far you are willing to go and experiment. There are a wide variety of vinegars and oils out in the market all ready for the taking. Experiment with rice wine vinegar or balsamic vinegar. Rice vinegar gives a more delicate flavor, whilst the balsamic kind, having been aged, is milder than the other. These vinegars carry flavors that are strong on the senses, so although they are exciting alternatives, go easy on them as using too much might overpower the dressing.

Just like vinegar, olive oils come in a plethora of flavors, strengths, and blends. There are so many variations to olive oil nowadays; there are those infused with garlic, chilies, herbs, fruits, and even nuts. Just remember to proceed with caution if using flavored oils as they also carry flavors that hit the senses heavily, and the thing to achieve is just the right balance of things. Also take into account, for  both olive oil and vinegar, you get what you pay for. For excellent results, choose a quality extra virgin olive oil, and an authentic Italian balsamic vinegar.

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Oil and Vinegar Nicoise Salad

Monday, October 20th, 2008

Nicoise Salad

This wonderful vegetable salad yields about 4 servings and is excellent as a main course.

You will need:

  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon green onion or reconstituted onion flakes
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon white sugar
  • ¼ teaspoon fresh ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 pound medium red potatoes, not peeled and cut into thick slices, or an equal amount of canned potatoes
  • 1 head lettuce, if available
  • 8 ounces canned French-style green beans or regular green beans
  • 12 cherry tomatoes (if available), each piece cut in half
  • 1 (12 ounce) can tuna packed in water, drained and flaked
  • 2 large hard cooked eggs, each peeled and cut into quarters
  • ½ cup olives

Prepare your dressing first; for the dressing, mix in a small bowl the vinegar, lemon juice, green onion or onion flakes, mustard, sugar, and pepper until everything is well blended. Boil the potatoes in a pot over high heat, or use drained canned potatoes to save you from the trouble.

After the potatoes have been cooked, your salad is now ready to be assembled. Pour half of the prepared dressing into a medium sized bowl and tossing the lettuce leaves in it, making sure to evenly coat each one. Line the dressed lettuce leaves on a platter. Arrange the other ingredients of the salad – potatoes, green beans, cherry tomatoes, tuna, eggs, and olives – in separate piles on top of the lettuce leaves. Drizzle the remaining dressing over the salad and serve.

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Oil and Vinegar: Healthy Gourmet Essentials

Friday, September 26th, 2008

The ingredients oil and vinegar have long been integral components of Italian cuisine, which adheres to the Mediterranean diet. This diet advocates the consumption of nutritious items, such as olive oil, vegetables, herbs, grains, fish, fruit, wine, and cheese. Given the healthiness of olive oil and vinegar, you should certainly consider making these items a regular part of your diet.

Due to their wonderful flavors and wide number of uses, oil and vinegar are considered essentials in gourmet cooking. Gone are the days when such ingredients were treated simply as components of salad dressing. Olive oil and vinegar are so much more than just additions to salads. Given the various flavors that these ingredients may possess, numerous chefs use olive oil and vinegar to add different tastes to their dishes. Olive oil and vinegar combined is great for all kinds of food, from seafood to pasta to grains. Oil and vinegar can even be combined to create a tasty balsamic vinaigrette.

Surprisingly, the health benefits that may be derived from olive oil and vinegar were only recently discovered. As mentioned, such ingredients are major components of the Mediterranean diet and this is precisely why there are limited cases of coronary disease in the Mediterranean region. This culture is greatly benefiting from the health value of olive oil and vinegar.

Oil and vinegar are excellent cooking ingredients because they can easily be added to a wide variety of dishes. These two items should be kept well stocked in one’s pantry, especially for times of spontaneous cooking. In fact, oil and vinegar are what gives Tuscan cooking its distinctiveness. Additionally, these ingredients can really turn an ordinary Italian recipe into a healthy gourmet feast.

How one uses oil and vinegar solely depends on the discretion of the cook. However, you want to be sure to use top quality variations, as anything less will be evident in the overall outcome of your dish. Ideally, you want to ensure that the product is fresh, went through a careful manufacturing process, and was carefully stored and bottled.

Given that olive oil and vinegar are gourmet essentials, you will find that cruets to hold these ingredients are essential implements in the kitchen. Keeping a stock of dipping dishes and oil drizzlers on hand is likewise strategic. Additionally, such accoutrements are great decorative items to have in one’s kitchen or dining table. These items are perfect for gift-giving occasions, such as housewarmings, birthdays, anniversaries, or Christmas. Cruets are highly durable and come in a variety of beautiful and elegant hand-blow designs.

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Oil and Vinegar

Saturday, June 14th, 2008

A Mediterranean diet includes natural foods, including olive oil, nuts and tomatoes. When it was revealed through scientific studies that people in the Mediterranean were less susceptible to coronary illness than other parts of the world many of us sat up and took notice to the facts. And though many people may not understand why the Mediterranean diet promoted so many health benefits they welcomed the use of olive oil as an almost integral part of their diet and it is now a commonplace food item in most homes.

Olive oil can be used in a variety of ways. To make a superb salad dressing olive oil can be mixed with excellent balsamic vinegar. The resulting dressing is not only an ideal accompaniment for salads but can be used for bread dipping. Delicious rustic Italian breads and an olive oil and balsamic combination make a wonderful appetizer and are frequently offered in most good Italian restaurants.

Oil and vinegar have always been immensely popular as part of a Mediterranean diet but is now enjoyed globally not only for its taste but for the fact that it is actually good for you and has surprising benefits to health. It is not surprising that a delicious extra virgin olive oil and balsamic vinegar dressing would be preferable to other low calorie substitutes that may help reduce cholesterol but lack flavour. Irrespective of health benefits olive oil and vinegar are widely enjoyed by everyone in many different ways.

Only extra virgin olive oil and balsamic vinegar are used to make good quality vinaigrette. It is very important to use only the best extra virgin olive oil and balsamic vinegar as it will certainly reflect in the taste, texture and overall flavour of the dressing. In Italy it would be unheard of to use any oil and vinegar that were not of the best standard. Most chefs will choose only extra virgin olive oil for its unadulterated flavour. The best vinegar for a good vinaigrette recipe is aged balsamic vinegar of Modena. Extra virgin olive oil has a unique and pure flavour that cannot be compromised especially when creating dishes where olive oil is not combined with any other ingredient and the full flavour of the oil must be appreciated.

To preserve the shelf life of olive oil and extra virgin olive oil it is important to store them correctly. If olive oil is bought in a large container it can be decanted into smaller containers for storage purposes. Olive oil should be stored in a cool dark area of your kitchen or pantry. Before use olive oil should be transferred to a decanter, such as the oil and vinegar cruet. It is a handblown cruet and this olive oil cruet is designed to preserve your olive oil and vinegar, a two in one cruet. stocks this particular cruet, known as the Grape Cruet

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