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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for April, 2006

Simple Masserie Balsamic Vinaigrette

Friday, April 21st, 2006

Balsamic Vinaigrette Recipe

1/2 cup Masserie of Modena balsamic vinegar
1/2 cup delicate extra-virgin olive oil
2 tablespoons raw honey
2 cloves garlic, peeled an crushed in a garlic press
pinch of dried red pepper finely grated
1 tablespoon Tamari soy sauce

In a food processor or blender (at a low speed), mix together Masserie balsamic vinegar, soy sauce, honey, garlic, and grated red pepper. Add olive oil in a thin stream, while blender is running. This way you will mix the oil and vinegar which are two liquids that normally would not combine easily.

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Smoked Alaskan Salmon Pate

Wednesday, April 26th, 2006

Ingredients: ½ lb Herbed Cream Cheese
½ lb Smoked Alaskan Sockeye Salmon
2 T lemon juice
1 T. Onion powder
1 T. Minced parsley
½ tsp. garlic powder
Flake smoked sockeye salmon with a fork. In a medium sized bowl, mix all ingredients and thin with a little mayo or lemon juice. Serve with a club cracker such as Waverly brand. Half the recipe for smaller portion

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Smoked Sockeye Salmon Appetizer Dip

Wednesday, April 26th, 2006

Ingredients: - 8 oz smoked Alaskan sockeye salmon, forked and flaked
- 4 oz Philadelphia cream cheese, softened
- 3 tablespoons finely minced or chopped green onion
- ¼ teaspoon Worcestershire sauce
- 1 tsp fresh squeezed lemon juice
Flake smoked salmon to very small pieces. Fold smoked salmon and all ingredients in medium sized bowl. Mix until consistency is thick and smooth. Serve with gourmet club or Waverly crackers. Garnish with pinch of dried parsley flakes. Refrigerate after making, (Smoked Salmon Dip will keep up to three days)

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Sliced Strawberries with Balsamic Vinegar

Saturday, April 22nd, 2006

modena balsamic vinegarServes 6

Ingredients:
1/3 cup aged balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon fresh squeezed lemon juice
3 pints washed and sliced strawberries
Fresh Ground black pepper, just enough for flavor

Method:
Warm the balsamic vinegar, brown sugar, and fresh lemon juice to a simmer in a small saucepan over medium heat. Simmer until the syrup is reduced by half (to 3 tablespoons) this should not take more than 3 minutes.
Pour syrup into a small bowl and let cool completely.

Place strawberries in a large bowl and toss gently with brown sugar. Let stand 10- 15 minutes until the sugar dissolves. Drizzle the balsamic vinegar syrup over the strawberries, add just a pinch of fresh ground pepper to taste. Gently combine. Serve the fresh sliced strawberries and syrup with a scoop of vanilla ice cream.
Villa Bellentani VSQP Balsamico di Modena makes this dessert recipe extraordinary.


 

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Fresh Sliced Strawberries with Aged Balsamic Vinegar

Saturday, April 22nd, 2006

oil and vinegarMakes 4 servings
You may find this combination peculiar at first, but it is really simple to make and makes an extraordinary after dinner treat.

Aceto Gran Reserva 25 Balsamico di Modena makes this recipe simply outstanding.


Ingredients:

2 tablespoons fine brown sugar
2 teaspoons aged balsamic vinegar
3 cups sliced, small, red-ripe strawberries
Fresh mint leaves, for garnish
4 cups lemon sorbet


1. Mix brown sugar and balsamic vinegar in a medium bowl. Add sliced strawberries and mix gently. Cover and marinate in refrigerator for 30 minutes.
2. Serve in small dessert bowls over 1 cup sorbet. You can garnish with fresh mint if desired.

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Mixed berries with Tradizionale Balsamico di Modena

Saturday, April 22nd, 2006

INGREDIENTS:


Mixed berries of blackberries, blueberries and starwberries,

Traditional balsamic vinegar, Aceto Gran Reserva 25 Balsamico di Modena

Half slice starwberries and mix with blackberries and blueberries.

Flavor them with a syrupy drizzle of Aceto Gran Reserva 25 Balsamico di Modena
This particular vintage of Villa Bellentani Balsamic Aceto Gran Reserva 25 Balsamico di Modena has been aged 20 years.

Serve immediately after drizzling balsamico.

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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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Sun-Dried Tomato Pesto Dip or Spread

Friday, April 21st, 2006

Ingredients 2 Tbl sun-dried tomato pesto
(home made pesto below)
8 ounces cream cheese, softened

Sun-Dried Tomato Pesto
Sun-dried tomatoes
Extra Virgin Olive oil
Basil
Parmesan cheese
Pine nuts
Minced Garlic
Spices
In a small bowl, mix both ingredients together.

Sun-Dried Tomato Pesto: Combine ingredients to taste in a food processor. Blend on high until mixture is relatively smooth. Serve over grilled fish or chicken, or toss with hot pasta.

Recipe from Canyon Villa Inn Bed and Breakfast
Sedona, Arizona

 

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Raspberry Vinaigrette Dressing

Thursday, April 20th, 2006

Ingredients:


1/3 cup raspberry sauce*
1/3 cup corn oil
1/3 cup raspberry vinegar
Dash of salt
Whisk all ingedients together in medium sized bowl. This recipe will require refrigeration after mixing. About 1/2 hour before pouring on salad, take out of refrigerator and place in warm kitchen to bring up to room temperature.
*To make raspberry sauce for the above recipe, pour raspberry juice drained from the frozen raspberries into a saucepan. Add 1-1/2 to 2 cups of sugar and heat slowly until melted. Boil and reduce for several minutes until syrup consistency.

 

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In Historic Edenton, North Carolina
This charming bed and breakfast inn is located in the historic district of “The South’s prettiest town,” Edenton, North Carolina. Three blocks from: the Albemarle Sound, the largest fresh-water sound in the United States.

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Oil and Vinegar
Volume One
Bridget Wicka is a self-professed coffee fanatic. Her in-laws have retail ties to olive oil and vinegar. Pair them all together and you have bc Olive & Bean co., a purely original Eau Claire business located off Fairfax Street in Charleston Square. The ...




Georgia taps into well of olive oil enthusiasts - Atlanta News, Weather ...
MyFox Atlanta
It's called Strippaggio and it's a unique, full-service olive oil and vinegar tasting bar recently opened at Emory Point. Strippaggio is the word often used to describe the slurping action used by many olive oil tasters after taking an oil sample into ...

and more »



Tami Best: Vinegar a healthy addition to diet
Rochester Democrat and Chronicle
... help you eat fewer calories, which can also support healthier blood sugar levels and a healthier body weight. For example, try this coleslaw recipe from foodnetwork.com/recipes/rachael-ray/oil-and-vinegar-slaw-recipe/index.html: • ¼ cup red wine ...




BON APETIT: French restaurant introduces olive oil and vinegar boutique
NeighborNewspapers.com
Gropp, who inherited the business from his father Wolfgang Gropp and uncle Helmut Bittl, recently added an olive oil and vinegar boutique to the French cuisine restaurant. “I was looking to reinvent the restaurant,” said Gropp. “We needed something to ...




ThisWeekNews

New Uptown shop owner pushes olive oil's versatility
ThisWeekNews
Rosa Marchi is out to change the notion that olive oil and vinegar is reserved just for salads. The longtime Westerville resident has opened A Twist on Olives at 20 S. State St., in Uptown's "brick lane" shops. "I want people to think, 'There's ...




In praise of Mark Bittman
Kansas City Star
Thinly slice a Vidalia onion and dress with olive oil and vinegar. Sear a hanger or skirt steak. Let it sit 10 minutes, then slice it thin. Toss the steak and onions with salad greens, roasted red peppers, cucumber slices, blue cheese or goat cheese ...




Recipes and more about infused olive oil
Reading Eagle
•Seasons olive oil and vinegar taproom as well as Drizzle offer tasting parties in the Reading area for parties of 12 or more. Parties will be conducted in the home, office or at a social gathering location. For more information. For more information ...

and more »



Grilled Portobello Mushroom Sandwiches
WWLP 22News
Brush the mushrooms with the oil and vinegar mixture and season them with salt and pepper. Set up the grill and preheat to high. Arrange the mushrooms on the grill and cook, turning with a spatula or tongs, until nicely browned and soft, about 3 to 6 ...




Beat the heat in the kitchen with cool summer salads
Seminole Chronicle
An alternative to the olive oil and vinegar is premade Italian dressing or to make it creamy by using mayo instead of oil and vinegar. Fruit: Watermelon is one of my favorite fruits, but any kind of fruit is good in my book. Simply cutting up pieces of ...




The Duo Dishes >> Blackberry and Goat Cheese Salad with Blackberry Vinaigrette
noho arts district
The most common emulsifier in our dressings is usually mustard, which helps to mesh the oil and vinegar as the two like to resist a combination without a bit of assistance. The dressing for the above salad featured freshly blended and strained ...


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