Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for August, 2006

Herbed tomatoes and bruschetta

Wednesday, August 30th, 2006

Ingredients

- 2 large red ripe tomatoes, cut each to 1/4-inch slices
- 4 tablespoons extra-virgin olive oil
- 2 teaspoon Roma spice
- Sea Salt, Isle of Capri Blend
- 12 bread slices of home style artisan loaf, about ¾ inch thick
- 1 teaspoon aged Modena balsamic vinegar

Directions:

Pre-heat a gas grill to medium or heat the broiler to high.
Combine the 4 Tablespoons of extra virgin olive oil with 2 tsp of Roma spice, whisk together and set aside.
Place tomato slices on a prep platter and sprinkle with 1 Tablespoon of mixed oil and 1 teaspoon of Isle of Capri Sea Salt. Let sit at room temperature for at least 10 minutes, if you have time, let sit for an hour.
Brush both sides of the bread with the remaining 3 Tablespoons of olive oil. Salt lightly. Grill (or broil) until crisp with prominent grill marks (or nicely browned), about 2 minutes. Turn and cook the other side of the bread in the same manner. Transfer to a platter and let cool to room temperature .
Pour the tomato juices from the prep platter into a small bowl. Before serving, brush these juices on the bread. Top with the tomatoes and a drop or two of balsamic vinegar and serve.

sea salt recipe, bruschetta recipe

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Italian chicken oven fried

Wednesday, August 30th, 2006

Ingredients:

- 6 boneless chicken breasts
- 2 cups white bread crumbs
- 1 1/2 cups crushed cornflakes
- 3 Tbsp. Sea Salt, Isle of Capri Blend
- 1 Tbsp. garlic powder
- 1 - 1 1/2 Tbsp. Roma
- 2 beaten egg whites mixed with 1 Tbsp. water

Method:

Pre-heat oven to 450 degrees. Coat a large baking sheet with non stick cooking spray. Beat the water and egg white together. Mix all of the dry ingredients together. Dip the chicken breasts in the egg mixture, then roll meat in the crumb mixture to thoroughly coat each piece. Place on the baking sheet and cook for 20-35 minutes, until meat is tender and flakes easily, Turn chicken once or twice to make sure they brown evenly.
Serves: 6

oven chicken recipe, sea salt recipe

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Italian stuffed portabella mushrooms

Wednesday, August 30th, 2006

Stuffed Portabella mushrooms with a dash of Isle of Capri Sea salt flavoring. 

Ingredients:

- 6 medium sized Portabella mushrooms
- 4 tbsp extra virgin olive oil
- 4 cherry or plum tomatoes, seed removed and diced
- 4 cloves of garlic pressed through a garlic press
- 1/4 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- 3/4 cup white bread crumbs
- 1 to 1 1/2 tbsp Sea Salt, Isle of Capri
- 1 tbsp Roma - Method:

Preheat oven to 425 degrees. Lightly brush the outside of the mushrooms with 1 tbsp of the olive oil and place on a baking sheet. Mix all of the remaining ingredients in a bowl. Fill each of the mushroom caps with a handful of the mixture, packing it down and mounding the top. Bake twenty to twenty five minutes until the mushrooms are tender and the tops are golden brown.

sea salt recipe, gourmet sea salt, Isle of Capri Sea Salt

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Roasted Green Beans with balsamic and honey drizzle

Friday, August 25th, 2006

Roasted Green Beans with balsamic vinegar and honey drizzle

Don’t boil your green beans try this alternative: roasted green beans with an aged balsamic vinegar honey coating, topped with toasted walnuts.

Ingredients
1 lb fresh green beans, stems and ends snapped off
1 Tbsp extra virgin olive oil to drizzle
Sea Salt and pepper
1 Tbsp aged balsamic vinegar
1 teaspoon gourmet honey
1 teaspoon minced fresh thyme
2 medium thin-sliced cloves of garlic
1/2 medium sweet onion, cut into 1/2 inch thick wedges
1/3 cup toasted chopped walnuts

Method
Place oven rack to middle position, preheat oven to 450°F. Line rimmed baking sheet with aluminum foil (prevents burning and is an easy cleanup); spread green beans and onion wedges on baking sheet. Drizzle with extra virgin olive oil; using hands, to coat evenly. Sprinkle with 1/2 teaspoon of sea salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.

While roasting, using a small bowl, combine balsamic vinegar, honey, thyme, and garlic slices. After green beans and onions have roasted for 10 minutes, remove from oven. Drizzle balsamic vinegar honey mixture over the beans and onions; you can use use tongs to coat evenly. Put back in the oven and roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer. Season to taste with sea salt and fresh ground pepper. Place roasted green beans and onions on a serving dish, sprinkle with toasted chopped walnuts, and serve.

Serves 4.

honey vinegar recipe, balsamic and honey recipe

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Tender Asparagus Spears with Garlic and Lemon Zest

Thursday, August 24th, 2006

Tender Garlic Asparagus with Lemon Zest

1 14 ounce can range-fed chicken broth
3 Tablespoons extra virgin olive oil
10 garlic cloves peeled and diced
1 ½ pound fresh asparagus spears, washed and trimmed
2 Tablespoons of lemon zest
Sea salt and fresh ground black pepper

Method: In a large skillet, bring to a boil the chicken broth, olive oil, and diced garlic. Add asparagus spears and bring to a boil once more. Reduce heat to medium and cover skillet. Cook until asparagus spears are tender but still crisp. Should not be more than 5 minutes. Remove asparagus with a slotted spoon and place on a serving plate. Increase heat and cook liquid and remaining garlic until thickened. Liquid should reduce to about ½ cup. Season with sea salt and ground pepper to personal taste. Pour over asparagus spears and sprinkle with zest of lemon.

asparagus spears recipe, asparagus recipe

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Garlic Focaccia Bread Recipe

Sunday, August 20th, 2006

Herb and Garlic Focaccia Bread

1 package of dry yeast
2 cups warm water
5 cups all purpose flour
1 tsp sea salt
12 cloves of garlic peeled and minced
2 tsp fresh oregano, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh Italian parsley, chopped
4 T extra virgin olive oil

Method:

Using a large bowl, dissolve yeast in ¼ cup of warm water.
Let stand for 5 minutes. Add the remaining water and whisk in flour and salt.
Turn out on floured surface and knead for about 10 minutes. Place dough in an oiled bowl and cover. In a warm place in the kitchen, let rise for about one hour or until doubled in size.

Punch dough down and knead several times. Return to oiled bowl. Cover again and let rise until doubled once more.

Preheat oven to 400 degrees F.
Divide dough in two equal parts. Using a floured surface, roll each half into a small rectangle of about 9×12 inches.
Place on oiled baking sheets. Scatter garlic, oregano, rosemary, and parsley over the surface of each and press in lightly.
Drizzle each with 2 tablespoons of extra virgin olive oil. Sprinkle with salt to taste.
Bake about 20 minutes or until golden. Cut into strips and serve warm . Ideal with olive oil and balsamico dipping sauce.

Makes two loaves.

focaccia bread recipe, garlic bread recipe

 

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Tender Thanksgiving Turkey Recipe

Saturday, August 19th, 2006

Tired of a Thanksgiving Turkey that tastes like eating cardboard? I honestly don’t know how many Thanksgiving dinners I have struggled through… at a get-together, at an in-laws, or even some restaurants, where the turkey that was served was dry, tough, and nearly next to inedible. There is an alternative. Take the initiative this year, and YOU cook the turkey.

You can cook a Thanksgiving turkey with less than 15 minutes prep time, and the result be an unbelievable juicy tender turkey. File this cooking tip away as your own secret. (It works on roasts as well.)
The following is how to cook a turkey in a ‘Reynolds Oven Bag’. This is a special plastic bag, made specifically for oven cooking.

Oven Turkey Herb and Spice Marinade

1 whole turkey (about 8-10 lbs)
1 tbsp. sea salt
2 tablespoons olive oil, (you can substitute a vegetable oil)
2 tsp. oregano
2 tsp. paprika
2 tsp. basil
1 tsp. fresh ground black pepper
1 tsp. garlic powder
1 tsp. of dried parsley flakes
1 tsp. Mrs. Dash poultry spice
1 lg. sweet onion, chopped (walla walla sweet onion if possible)
1/4 cup of water
1 ‘Reynolds’ Plastic Baking bag, Turkey size. (most supermarkets carry these)

In a medium bowl combine together herb and spice mixture and set aside. Rinse turkey thoroughly and pat dry. Place turkey in an oven baking bag and drizzle oil over turkey then sprinkle all of spice mixture inside and out of meat. Place chopped onion inside of turkey and close bag. Tie with provided nylon plastic oven tie. Marinate overnight in refrigerator.

Place in roasting pan and make 5 or 6 ½ inch slits on top of the bag.

Pre heat oven to 350 degrees. Open plastic tie and add ¼ cup of water to inside of oven bag. Close bag and re-tie nylon tie. Bake at 350 degrees until appropriate doneness according to the size of the turkey. This will be about 1 hour 15 minutes, to 1 hour 35 minutes. You can carefully open the bag, and test with a knife or fork for whether or not the turkey is done, it will flake open… if the turkey is large you may need another 5 or 10 minutes… but don’t over do it.

Remove turkey from oven bag, carve and serve. It will be juicy, and be extremely tender.

One last note, there is no clean up. You discard the oven bag and there is literally no pan, grill, or roasting mess to clean.

oven roasted turkey, turkey marinade spices, turkey oven bag
 

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Venison marinades

Friday, August 18th, 2006

The following marinade recipes will take that gamey taste out of the venison.

Oil and vinegar Herb marinade
- 1 cup white vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons parsley
- 2 tablespoons oregano
- ½ teaspoon onion flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons dried mint flakes
- 1/3 cup brown sugar
- 5 lbs. venison (cubed, strips or steaks)

1. Mix above ingredients together.
2. Pour over venison.
3. Marinate overnight.
4. Grill, Broil or Fry.


Marinade for venison steaks
- 4 Tbsp. Extra Virgin Olive oil
- 3 Tbsp. White wine vinegar
- Juice of a lemon
- 1 chopped clove of garlic
- A handful of fresh herbs: parsley, chives
- Salt, pepper
Excellent for grilled steaks over very hot coals!

Venison marinade
Add equal parts of olive oil and red wine vinegar (depending on amount of meat, you can start out with 1/2 cup of each).
1 T spicy mustard
4 cloves crushed garlic
dash of sea salt and fresh ground pepper

Let the meat marinade over night or for a few hours, you can even baste while grilling.

venison marinade, vinegar venison marinade

 

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Penne Pasta with Garlic and Broccoli

Friday, August 18th, 2006

Penne, Garlic, and Broccoli In many Italian kitchens, broccoli is a steadfast partner with fresh garlic. Both go well with each other.

1 lb penne pasta, cooked and drained
1 lb fresh broccoli
1 ½ cups extra virgin olive oil
15 garlic cloves, peeled and pressed through a garlic press
½ teaspoon red pepper flakes
1 teaspoon coarse sea salt

Trim and discard the bottom 2 inches of broccoli stems
Blanch the remaining broccoli in boiling salted water for seven minutes. Drain, then rinse with cold water and drain again. Chop the broccoli stalks and florets into small bite sized pieces.

Heat olive oil in a large skillet using medium heat. Add the chopped broccoli, pressed garlic, pepper flakes and sea salt, cook over medium-low heat ten to fifteen minutes. Toss with hot pasta and serve right away. Will serve 4 people.

penne pasta recipe, penne and broccoli recipe,

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White bean garlic salad

Thursday, August 17th, 2006

1 lb dry white cannellini beans (sometimes called white kidney beans)
22 peeled garlic cloves
2 small sprigs of sage
1 bay leaf
½ cup extra virgin olive oil
1/3 cup white wine vinegar
2 red ripe tomatoes, chopped
¾ red onion minced
1/3 cup minced fresh basil, can also use oregano
Coarse sea salt and fresh ground pepper

Rinse dry beans then place beans in large bowl, add six cups of water and allow them to soak overnight. Drain, then place drained beans in medium pot and add cold water until well covered. On a cheesecloth, place peeled garlic cloves, sage, and bay leaf. Gather up the corners of the cheesecloth tie securely, and add to the pot. On high heat bring to a rolling boil, then reduce heat to low. Simmer 2 ½ hours. Beans should be tender yet still firm. Drain and remove garlic from the cheesecloth bundle. Remove and discard the herbs. In a small bowl mash garlic and add olive oil and vinegar. Whisk together until blended. Add mixture to hot beans and toss to coat evenly. Allow to cool. Using a large bowl, toss cooled white beans with diced tomatoes, onion, and basil. Finally season to taste with sea salt and fresh ground black pepper. Should serve 6-8.


bean salad recipe, white bean salad, white bean recipe

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