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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for June, 2006

Balsamic Vinaigrette Dressing Recipe

Thursday, June 15th, 2006

Aged Balsamic Vinaigrette Recipe


In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor tp mix all the ingedients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)

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Watercress Garlic Spring Salad

Friday, June 23rd, 2006

Watercress is normally tart and can easily support the taste of a sprinkle of blanched garlic slivers and lemony dressing. 

  • 8 garlic cloves peeled and sliced
  • 2 bunches watercress, coarse stems trimmed
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ black ground pepper

Blanch garlic in small pot of water for 3 minutes. Drain, Rinse with cold water and then drain again. Pat dry on paper towels. Wash and dry watercress and break into small pieces. Place in bowl In a medium bowl mix together lemon juice, olive oil, salt, pepper, and garlic slices. Pour over the watercress, toss well and serve.

garlic recipes, oil and vinegar


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Italian Recipes Online

Wednesday, June 21st, 2006

Italian Recipes and Resources 

Mediterranean Cuisine and Italian Cooking will change from region to region and chef to chef. With this in mind there are many different stlyes and nuances that we wish to consider. We will be adding more online Italian Recipes and Italian Cooking resources to this posting thread.

If you have an excellent Italian resource feel free to post them here.


Italian Food Resources

Wednesday, June 21st, 2006

Italian Food, recipes and regional cooking styles.

Foods and recipes from Italy and other Mediterranean Cuisine are often diverse because of their regional origins. With this in mind there are many different stlyes and nuances that we wish to explore. We will be adding more online Italian Food and Italian Cooking resources to this posting thread.

Please, if you have an excellent Italian Recipe, or resource feel free to post them here.

Gift Idea of Gourmet Food

Tuesday, June 20th, 2006

Gift Idea from Italy 

Gourmet food, is there a better gift idea? Holidays, birthdays and anniversaries come every year and often we find ourselves unable to find an appropriate gift idea. The perfect gift idea doesn’t have to be a new electronic gadget for him, or a new blender for her.

Send a gift idea of taste, quite literally. A gourmet food gift is the ideal gift idea for that special person who you search the mall over for something special.Often when receiving a gourmet gift, the taste and flavor will be new and exciting, perhaps extraordinary condiments the recipient would normally never purchase. Such may be the case with imported Italian olive oil and balsamic vinegar.Cold pressed olive oil matched with aged Italian balsamic vinegar makes a great gift idea. These accoutrements will add distinction to any oil and vinegar recipe… and to think they are good for your health as well!

Authentic Italian balsamico has become a unique housewarming gift idea, and has been gaining popularity among friends who love to cook. Unfortunately unbeknownst to the recipient, a good bottle of Aceto Gran Reserva 25 Balsamico di Modena may never make it to the post office to be sent, and instead gets opened at home. Now, that’s the kind of gift idea worth keeping to yourself. Browse our gourmet gift ideas.

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Balsamic Steak Marinade

Sunday, June 18th, 2006

Steak marinade with oil and vinegar



  • 1/2 cup Spanish extra virgin olive oil 
  • 1 tablespoon aged balsamic vinegar
  • 3 cloves garlic, pressed through a garlic press
  • 3 tbsp soy sauce or tamari
  • fresh ground black pepper

In a medium bowl mix all ingredients together except pepper. Fresh grind or crack a generous amount of black pepper and rub the pepper into both sides of the steaks. Place steaks in a gallon size zip-lock bag and pour marinade over steaks. Let marinade for up to 24 hours in the refrigerator before cooking.
For best results, turn the meat over half way through marinade time.
Serves 4

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Gourmet Garlic Seasoning Paste

Friday, June 16th, 2006

Add garlic flavoring that is fresh and much better than a sprinkle of garlic salt. Use to season fish, chicken, ribs, or hamburgers for grilling;
Rub under skin of poultry, works great with turkey before roasting.
Or, add to salad dressings, soups, or even pasta dishes.

Garlic Paste or Rub Recipe 

  • 18 to 24 large garlic cloves, peeled
  • 2 tablespoons Spanish extra-virgin olive oil
  • 2 table spoons soy sauce, or tamari
  • 1 tablespoon Dijon mustard
  • 1 tablespoon clover honey
  • Dash cayenne pepper

In a blender, combine all ingredients and process until smooth consistency. You will need to store paste in an air tight container in refrigerator. Makes about ½ cup paste

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Garlic Oil, your way gourmet

Friday, June 16th, 2006

Before you pay a premium for fancy gourmet garlic oil, try making some of your own. This will be just as good as the market’s, and much easier on your budget.

Garlic Oil Recipe 

Individually separate the garlic into cloves and peel. Place inside a jar or bottle. If you want it to look decorative, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Leave to stand overnight before using, garlic oil will need to be stored in refrigerator. A great use will be for marinades, dressings, and sautés. Make 3 cups

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Oven Roasted Garlic

Friday, June 16th, 2006

Oven Roasted Garlic Recipe 

Roasted Garlic, a real treat for those who are “garlic addicted.”  After roasting the cloves are soft, nutty, and buttery mellow.

Half dozen garlic heads
1/2 cup olive oil

Preheat oven to 350 degrees F. Using a sharp knife , cut about ½ inch off the top of each garlic head. Arrange in a shallow baking dish and drizzle olive oil evenly over tops. Bake 45 to 60 minutes or until soft and tender, brushing
often with olive oil.

Serves 5-6  

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Balsamic Vinaigrette or Marinade

Thursday, June 15th, 2006

oil and vinegar from SpainOil and vinegar marinade This balsamic vinaigrette is great for a marinade over chicken breast or even pork tenderloin. You can also drizzle it as a dressing over sliced red ripe tomatoes, fresh mozzarella and basil.

Imported Spanish Olive Oil and aged Modena Balsamic Vinegar offer the best in taste of gourmet condiments.

Be sure to check the label of the olive oil you purchase, it should be organic and cold processed.

Authentic Italian aged balsamic vinegar is from the Modena or Reggio Emilia regions of Italy.

Balsamic Vinaigrette or Marinade

  • 3 tablespoons aged balsamic vinegar, (‘white balsamic’ can be used for appearance)
  • 1 garlic clove pressed through a garlic press
  • 1 tablespoon gourmet Dijon mustard
  • 5 tablespoons Spanish extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh basil

In a medium bowl, combine aged balsamic vinegar, Dijon and pressed garlic. Whisk until blended thoroughly. In a slow, steady stream add the olive oil, whisking constantly until the oil is emulsified and the vinaigrette is smooth. Season to taste with salt (optional), freshly ground pepper and stir in basil. Yield: 2/3 cup balsamic vinaigrette.    

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