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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for April, 2006

Maple Balsamic Vinaigrette from Vermont

Thursday, April 20th, 2006

Balsamic Vinaigrette with Maple Flavor

Vinaigrette Recipe Ingredients:

3 large shallots, cleaned and peeled
1 teaspoon gourmet style Dijon mustard
1 cup aged balsamic vinegar
1/4 cup maple sugar
2 cups canola oil
salt and ground pepper to taste

Combine shallots and mustard in a food processor and chop shallots until fine. Add aged balsamic vinegar and maple sugar to shallot mixture and turn on food processor. Add oil to processor by drizzling the oil slowly until mixture is emulsified. Add salt and fresh ground pepper to taste.
The North Hero House Inn and Restaurant
North Hero, Vermont
Balsamic Vinaigrette Recipe

The North Hero House Country Inn and Restaurant is a historic bed and breakfast located in the Lake Champlain Islands of northern Vermont with a spectacular view of the Green Mountains and Mount Mansfield.

balsamic vinaigrette, vinaigrette recipe, balsamic vinegar

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Olive Oil basted Roasted Chicken

Thursday, April 20th, 2006


2-3 pounds of fresh chicken quartered
3 Tbs. of Extra Virgin Olive
2 Tbs. Orange Juice
2 Tbs. Raw Honey
1 tsp of Paprika


Preheat oven to 425 degrees. Rinse chicken and pat dry. Combine the extra virgin olive oil, orange juice, honey, & paprika in a small bowl. Baste chicken generously.

Place chicken in a roasting pan. Bake 15 minutes. Reduce oven to 400 degrees and baste chicken again. continue to baste periodically (every 10 minutes) until chicken skin is crisp. Bake 30-40 minutes, serve with wild brown rice.

 olive oil recipes, oil and vinegar, chicken recipes

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Smoked Salmon Fettuccine

Thursday, April 20th, 2006

16 oz Fettuccine4 oz Smoked Alaskan Salmon Fillet
8 oz Slivered Sundried Tomatos
1 Tbs Extra Virgin Olive Oil
2 Cloves Garlic Thinly Sliced
1 Cup Gorgonzola Cheese Crumbled
1 Cup Prepared Pesto
Salt & Pepper to Taste
*reserve 1/4 cup of pasta water

1) Cook fettuccine according to package directions, remove when al dente.

2) Saute the sliced garlic in the olive oil for about 1 minute, toss in the sundried tomatos.

3) Reduce heat to medium low and then add the gorgonzola until melted.
Drain retort packaged Smoked Salmon. Flake Smoked Salmon with a fork to desired bite size pieces. Add to garlic and sun dried tomatos.
*The longer you heat and stir the smoked salmon the smaller the pieces will become.

4) Drain the cooked Fettuccine, remember to reserve 1/4 cup of the pasta water.

5) Combine the drained pasta with the 1/4 reserved pasta water and the pesto.

6) Pour the Gorgonzola sauce over the Pasta now coated with pesto and lightly toss.

Can drizzle Aceto Balsamico Balsamic Vinegar for added flavor.

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Caprese Salad Appetizer

Thursday, April 20th, 2006

3 Firm Red Tomatos of your choice
One 8 oz Ball of Fresh Mozzarella
12 Fresh Whole Basil Leaves
1 Clove Garlic Minced
Drizzle of Extra Virgin Olive Oil
Drizzle of Balsamic Vinegar
Salt & Pepper to Taste

1) Slice Tomatos in 1/4 inch slices.

2) Slice Fresh Mozarrella in 1/4 inch slices.

3) Arrange One Slice of Tomato with One slice of Mozzarella and top with a Basil Leaf.
Arrange the Tomatos and Mozzarella with basil staggering the entire surface of the serving platter.

4) Sprinkle the platter with the minced garlic, salt & pepper.

5) Just before serving drizzle the olive oil and balsamic vinegar across the entire platter.


Smoked Salmon & Goat Cheese Spread Appetizer

Thursday, April 20th, 2006

6.5 oz retort package of Smoked Salmon
8 oz Soft Goat Cheese or Chevre
Zest Finely chopped from One Orange, *reserve orange
1/4 cup finely chopped Fennel tops
1/4 cup minced Shallot
Salt & Pepper to Taste

1) Drain retort package of Smoked Salmon and place the salmon on paper towels to dry off excess moisture.

2) Chop or smash the Goat Cheese in a mixing bowl so it is easier to incorporate the remaining ingredients.

3) Combine the cheese, orange zest, fennel tops and shallot.
* Add a slight squeeze of fresh juice from the reserved orange.
This will aid in the combining of ingredients and add flavor.

4) Add the smoked salmon and combine.

5) Shape into a ball or mold and refrigerate at least 1 hour before serving.
Using any extra Fennel tops or orange zest, you can dust the outside
of the smoked salmon spread for presentation.

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Smoked Sockeye Salmon Cakes

Thursday, April 20th, 2006

6.5 oz  of Smoked Alaskan Sockeye Salmon
1/4 Cup Grated Parmesan Cheese
1/2 Cup Bread Crumbs
2 Tbs Dijon Mustard
1/4 Cup Mayonnaise
Juice from 1/2 Orange
2 Tbs Extra Virgin Olive Oil
2 Shallots Minced
1 Clove Garlic Minced
1 Cup Diced Bell Peppers
1 Jalapeno Seeded and Minced
Salt & Pepper to Taste
Set aside extra Bread Crumbs for dipping
Non Stick Cooking Spray

1) Drain retort package of Smoked Salmon and combine with parmesan cheese, bread crumbs, mustard, mayonnaise and orange juice. Set aside.

2) Heat olive oil in skillet and saute over medium high heat shallot, garlic, bell peppers and jalapeno until tender.

3) Combine sauted vegetables with the smoked salmon mixture.
*This mixture may be either too wet or too dry depending on the moisture in the sauted vegetables.
Add more Bread crumbs if too sticky or add more mayonnaise if too dry.

4) Shape mixture into walnut sized balls, flatten into cakes and then dip in extra bread crumbs.

5) Place Smoked Salmon Cakes on a non-stick baking sheet and spray the top of the cakes with non-stick cooking spray.

6) Bake at 400 for 15 – 20 mins until golden brown.

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Smoked Salmon Stuffed Sole

Thursday, April 20th, 2006

6.5 ounces of Smoked Alaskan Sockeye Salmon
1 Shallot Minced
1 Clove Garlic Minced
1 Tbs Lemon Zest
1 tsp Hot Sauce
1 Tbs Chopped Chive
Salt & Pepper to Taste
4 Fillets of Sole
1 Tbs Lemon Zest
Lemon Juice
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cajun Spice Blend
1) Drain retort package of salmon and combine salmon, shallot, garlic, lemon zest, hot sauce, chive and salt & pepper.

2) Blend mixture in a food processor to make a smooth spreadable mixture. Set Aside.

3) Season the sole fillets with the lemon zest, chili powder, garlic powder and cajun blend. Use the lemon juice to moisten the sole fillets.

4) Use a kitchen knife and slice a shallow sliver lengthwise down the center of each sole fillet.

5) Spread an even amount of stuffing into each fillets sliver. Squirt with more lemon juice.

6) Place in a baking dish and bake at 375 for 15 – 20 mins until cooked through.

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Simple Bread Dipping Sauce

Thursday, April 20th, 2006

French-Italian Bread Dipping Sauce


  • 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.

Oil And Vinegar Cruets: A Unique Birthday Gift For Everyone

Wednesday, April 19th, 2006

Cruets for oil and vinegar, the unique gift.

Thinking of getting your special one a unique birthday present? Tired of the same old ideas of giving birthday card, jewelries, books, hi-tech gadgets and household items?

There are times a unique birthday gift idea simply evades you. Birthdays are special occasions that deserve thoughtful consideration. Everyone wants to give their loved ones a unique and memorable gift, and make them feel special. A unique and memorable gift comes from the heart and usually evokes emotion from the recipient. It’s the thought that counts, that is a priceless expression of love.

There is no right or wrong gift for someone you care about, but he or she will measure the quality of the gift by how much thought you put in choosing the gift. Sometimes it is hard to find a perfect gift. You may not see the recipient for ages because your work is keeping you busy. Or you may only see them during special occasions, like a family reunion, wedding, holiday, or the like. Most of the time, you just have no time to search for the perfect gift for someone you seldom meet and see. However, finding a unique gift without breaking your budget is not that hard, especially if the recipient is a food lover. If you want to go beyond your normal gift ideas, take a look at gourmet oil and vinegar cruets, as a birthday gift selection.

Cruets are small decanters for the oil and vinegar to display on your dining table. The old-fashioned type of tiny jug with a glass stopper is a fine collectible even if you don’t usually dash vinegar on your cooked greens or oil and vinegar on your salad. The unique design of the fashioned pour spout allows a steady slow stream of oils when pouring onto fresh vegetables, bread or soups. Cruets were popular in the Victorian eras which showcase the finest glass and ceramic vesels with elegant and tight-fitting stoppers.

Several types of cruets include Amberina, Anchor Hocking, Baccarat, Bohemian, Burmese, Cambridge, Carnival, Chocolate Glass, Crackle, Cranberry, Custard, cut glass, Depression glass, Dorflinger, Duncan and Miller, Fenton, Fostoria and Greentown glass – just to name a few. Which cruets are suitable for you? That depends on your own personal preferences. sells many kinds of cruets at very affordable prices. The easiest way is to buy cruets online as you can order from the comfort of your home and at your convenience.

So, next time if you are stuck with idea for a birthday gift, do remember that cruets make a unique and creative gift for anyone who loves food and yourself too. This unique innovation of hand blown glass container will surely add distinction and function to the dining table. A glass within glass cruet adds conversation to the table as well.

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Italian Antipasto Pasta Salad With Oil And Vinegar

Sunday, April 09th, 2006

Italian Pasta Salad With Drizzled Oil And Vinegar
Preparation Time: 45 minutes
Source: The Ultimate Cookbook
Serves 6-8


1 pound pasta, cooked according to package directions
2 cups antipasto: Pitted black and green olives, quartered lengthwise
Marinated mushrooms and artichoke hearts
Anything you can find that is marinated, such as asparagus or zucchini
Diced roasted pepper
Prosciutto or pepperoni (optional)
Diced fresh mozzarella
1 pint cherry tomatoes, halved
1/2 cup red onion, cut in slivers
1/4 cup chopped fresh parsley or basil, or a combination of both
1/2 – 1 cup balsamic vinaigrette dressing
1/4 cup grated parmesan or romano cheese


Cook the pasta in a large pot of boiling salted water until it is al dente. Drain, rinse under cold water, and set aside. Cook the artichoke hearts according to package directions and toss with the fresh lemon juice. Set aside. In a large serving bowl, combine the olives, parsley, tomatoes, vinegar, olive oil, and oregano. Toss to combine. Add the reserved pasta and artichoke hearts. Toss gently to combine. Add salt and pepper to taste. Refrigerate salad for at least 1 hour and no more than 3 hours, covered, before serving.

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