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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for September, 2006

Recipe from Scaldoni’s Restaurant, Italian Restaurant in St. George Utah

Saturday, September 30th, 2006

Visit Scaldoni’s Restaurant.

Fine Italian Restaurant Located in St. George Utah
http://www.scaldonis.com

Recipe from Executive Chef, Johnny DeVivo

Gourmet Green olives and roasted Pepper sauce

Ingredients:

  • 7- green olives slivered
  • Sprinkle of cracked peppercorns
  • 1- Roasted red peppers diced ¼ inc
  • 4- Garlic Cloves confit sliced ¼ inc
  • 8- Chives finely sliced
  • 3- Sprigs Tarragon Picked
  • 2- Tablespoons Balsamic reduction Sea salt
  • Olive oil

Preparation:

To make Balsamic Reduction- Use two cups Balsamic vinegar & reduce by half or until syrup consistencyGarlic Confit- Slice four cloves of garlic ¼ inch thick & submerge in olive oil (just until covered), place on the stove over low heat until oil begins to slowly come to a boil & place the oil & the pot in the refrigerator until cool

Roasted Red Pepper- Coat the pepper in olive oil & place on a hot grill until all sides are black, place the pepper in a paper bag for five minutes and then remove the skin & discard the seeds

To Finish, place all the ingredients in a medium bowl & whisk together. Add sea salt. Place sauce over cooked product & finish with chives (use the garlic oil for the sauce)

This dish goes well with grilled pork, roasted halibut, or grilled chicken

Scaldoni’s Restaurant, roasted pepper sauce recipe, olive oil recipe

 

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Simple Olive Oil Tomato Salad

Tuesday, September 19th, 2006
  • 7 medium red ripe tomatoes, cut into thick slices
  • 12 orange cherry tomatoes sliced
  • 2 ears sweet corn
  • 1 small sweet onion, diced
  • 4 garlic cloves, pressed through a garlic press
  • 1 avocado, halved, pitted and cut into thin wedges
  • 1/2 cup loosely packed fresh basil leaves
  • Sea or kosher salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil to taste
  • Dash of aged balsamic vinegar


On a large serving platter, arrange the thick sliced tomatos. Scatter cherry tomatoes slices over them. Cut the corn kernels from the uncooked cobs. You can do this by standing each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, diced sweet onion, minced or pressed garlic, avocado slices, and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces. Season to taste with salt and pepper, then finish with a drizzle of extra virgin olive oil from an olive oil cruet. A dash of aged balsamic vinegar is optional.

6 to 8 servings.

tomato salad recipe, oil and vinegar salad recipe

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Last Minute Vinaigrette

Saturday, September 16th, 2006

From: The Saucy Cook
BY MARY JO SPIEGEL

This classic French balsamic vinaigrette is so easy it makes going to the store and buying salad dressing seem rediculous. By changing the type of mustard, vinegar or oil, you can create nearly endless variations. Add a little gourmet honey, change the herbs, season with salt and pepper. After you make this, try my other favorite version swapping honey mustard for Dijon and raspberry vinegar for balsamic.


Basic Balsamic Vinaigrette

  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon gourmet Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic , pressed through a garlic press
  • 1 tsp gourmet raw honey (optional)

Method:

Put balsamic, Dijon mustard, extra virgin olive oil and pressed garlic in a tightly capped container or jar. Shake together until emulsified. Toss with salad. Will also make a great meat or vegetable marinade. Makes about 4 servings.

balsamic vinaigrette, oil and vinegar, vinaigrette recipe

 

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Olive Oil And The Healthy Mediterranean Diet

Saturday, September 09th, 2006

oil and vinegarHealth researchers have for years believed that the most important health promoting ingredient in virgin olive oil is oleic acid, a monounsaturated fat. But if that were the case, then all monounsaturated fats — such as safflower oil and canola oil, would be just as healthy for the body. Repeated research suggests that olive oil is superior to other monounsaturated fats, and a group of European researchers now think they know why. Olive oil contains an abundance of polyphenols, plant substances that appear to also protect the heart, according to a study published in the Annals of Internal Medicine. Specifically, virgin olive oil has much higher amounts of polyphenals than refined oil olive. (nominal virgin olive oil comes from the first pressing of the olive fruit. Refined olive oil is derived from later pressings.)  As part of the study, 200 middle-aged men consumed about two tablespoons of virgin oil a day for three weeks. The men were then switched to various mixtures of non-virgin oils for similar periods.

The results revealed polyphenol-rich virgin olive oil did a better job at boosting the men’s level of “good cholesterol,” which clears artery-clogging fats from the bloodstream.

At the same time, it also seems to mitigate the potential harm done by “bad” cholesterol.

“Our study shows that olive oil is more than a monounsaturated fat . . . and the polyphenol content can account for the further [health] benefits,” according to the research team led by Maria-Isabel Covas at the Municipal Institute for Medical Research in Barcelona, Spain.

olive oil, health benefits of olive oil, oleic acid, polyphenols

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Requests For Cooking Recipes And Food Writing Links

Friday, September 08th, 2006

Everyone knows it’s difficult and daunting for new website owners to get themselves noticed. We will be promoting this thread specifically for food related link request and exchanges. Here you can post your own backlink to your foodie site using the comment/reply feature, and receive a permanent backlink. 

If you have a food oriented site you may consider the following:

1. Post a comment here with details about your site and its content. In your comment please note the Title, description, keywords or tags, and the url where you can be found. Your comment will be reviewed and approved usually the same day. You can place as many comments as you like, as long as each one relates to a different site, (i.e. two sites would be two comments.)

2. We will review your site and if your site is a blog with page rank we will consider exchanging blogroll links with you as well. We will place your link in our blogroll as long as you do the same.

3. For those who wish to write 300-500 words of unique content about their site, we will review for food relevance, and put up a post of your own in this category, here is an example.

Take a moment and create a few lines of descriptive text for your site, this will give the SERPs more credence for your backlink.

Our backlink info:

Site Title: Gourmet Oil and Vinegar and cooking resources
Site Description: Healthy oil and vinegar recipes and products with archived chef discussion regarding olive oil, balsamic vinegar, and the healthy Mediterranean Diet
Tags: oil and vinegar, olive oil, balsamic vinegar, vinaigrette recipes
URL: http://oilandvinegar.cruets.com/

In an effort to help other cooking and recipe sites and blogs grow, we are participating with a free service called www.heynounce.com  A service such as heynounce can be invaluable offering assistance for new sites to be instantly noticed by a large online audience. Heynounce.com offers help to small websites, which in turn announce themselves to the online world.

If you have a cooking related site, post your site details with a link here in a comment to this post, and also take our cue and submit to heynounce.com heynounce.com, submit your site, link suggest

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Vinaigrette With Tomatoes

Thursday, September 07th, 2006

Written By Julie Rothman and Published August 30, 2006

Recipe Finder Response.
Joann Nuetzel of Parkville sent in a recipe for tomatoes vinaigrette that she says she has been using since the early 1970s. Late summer is the perfect time to try this dish while the local tomatoes are plentiful and at their absolute best.

It is important to use a good-quality extra virgin olive oil and select fully ripe but still firm tomatoes. The only change I made to Nuetzel’s excellent recipe was the addition of some freshly grated parmesan cheese along with the green onions and parsley garnish.


Red Ripe Tomatoes Vinaigrette
8 to 9 Servings

Ingredients:

  • 1/3 cup wine vinegar
  • 2 teaspoons oregano
  • 1 teaspoon sea salt
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dry mustard
  • 1 cup extra virgin olive oil
  • 8 to 9 tomatoes, sliced
  • 3 green onions, white parts only, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup freshly grated parmesan cheese

Method:

In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended.

Spoon the vinaigrette over the sliced tomatoes, cover and chill for 2 to 3 hours, basting occasionally. Serve tomatoes on a bed of lettuce. Garnish with green onions, parsley and cheese and some of the vinaigrette if desired.

Per serving (based on 9 servings): 246 calories, 2 grams protein, 25 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 2 grams fiber, 2 milligrams cholesterol, 300 milligrams sodium

tomato vinaigrette recipe, balsamic vinaigrette, balsamic, oil and vinegar

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Creamy Balsamic Vinaigrette Over Greek Salad Pitas

Thursday, September 07th, 2006

Credit: Created by Jeanne Stevenson, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen. 362 calories (20% from fat), 8 grams fat (2 grams sat. fat, 0 grams trans fat), 46 grams carbohydrates, 28 grams protein, 586 mg sodium, 53 mg cholesterol, 185 mg calcium, 4 grams fiber.


Creamy Balsamic Vinaigrette over Greek Salad Pitas

Four Servings/ Preparation time: 15 minutes / Total time: 20 minutes

Ingredients:

  • 1/2 cup garbanzo beans, drained and rinsed
  • 8 ounces cooked boneless, skinless chicken breast, diced
  • 1 medium tomato, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup chopped cucumber
  • 1/2 cup diced cooked beets
  • 3 tablespoons plain fat-free yogurt
  • 2 tablespoons Modena aceto balsamico balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic, finely minced
  • 4 (6-inch diameter) pita bread rounds, halved crosswise
  • 8 lettuce leaves

Method:

Combine the garbanzo beans, chicken, tomato, feta cheese, cucumber and beets in a medium bowl.

In a small bowl, whisk together the yogurt, balsamic vinegar, olive oil, salt and garlic.

Pour the dressing mixture over meat-and-vegetable mixture and toss to combine.

Line the pita halves with lettuce leaves. Spoon the salad mixture into the pita halves and serve.

balsamic vinaigrette, Greek pitas recipe

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Christmas Gift Shopping

Wednesday, September 06th, 2006

Christmas gift shopping is just around the corner, and at Cruets.com you may find all that is required for your gift list this holiday season. Gourmet gifts are popular selections for anyone who loves good food. Multiple gifts purchased together will work well for individual presents. With the Pantry Gift Box Selection, you can purchase 5 items and wrap them yourself for several different gift recipients. Discounts will also apply for quantity purchases.

Select the Pantry Gift Box for 5 gourmet Christmas gifts. For entertaining, you can use the Smoked Sockeye Salmon Fillet for party hors d’oeuvres. The Olivewood herb and spice mill is filled with dried Herbes de Provence an exquisite natural seasoning from France.

Pantry Gift Box includes

  • 1 Grape Oil and Vinegar Cruet, with bartop corks
  • 1 Olivewood Herb mill, comes filled with Herbes de Provence
  • 1 Ergo Potato Masher
  • 1 Isle of Capri Blend Sea Salt, 5 oz.
  • 1 Smoked Sockeye Salmon Alaskan Fillet, 8 oz Several other gourmet gift combinations offer special pricing for Christmas gifts as well.

See our other Gourmet Gift Sets:


Oil Lamps & Grape Cruet Set
Olive Wood Herb Mill and Servers Set
Oil and Vinegar Gourmet Gift Set
Christmas gift shopping, Christmas gifts, Christmas shopping, gourmet gift, oil and vinegar Christmas gifts

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Skillet Garlic peppered shrimp

Tuesday, September 05th, 2006

Garlic peppered shrimp

Ingredients:– 1 lb. fresh raw shrimp, peeled and de-veined
– 2 Tbsp extra virgin olive oil
– 1 1/2 Tbsp Caribbean Pepper Sea Salt Blend
– 1 1/2 Tbsp Montego Bite
– 1 Tbsp Garlic Flakes

Method:

Whisk together all ingredients in a medium bowl, (except shrimp). Add shrimp and coat well. Marinate in refrig for 1/2 hour, or as long as overnight. Heat a large skillet to hot. Cook shrimp on medium high until shrimp turn bright pink and are cooked through. Serve as a great addition to a pasta dish. If you can purchase fresh shrimp from Alaska, this dish is a real delight.

peppered shrimp recipe, gourmet sea salt

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Sweet Jamaican Peppered Spread

Tuesday, September 05th, 2006

The Caribbean Peppered sea salt blend has fine Ground Jamaican Pepper included, which adds a touch of sweetness Sea Salt, pink peppercorns, black peppercorns, white peppercorns, green peppercorns, allspice, 1% soybean oil to prevent caking.

Sweet Jamaican Peppered Spread

Ingredients:

  • 2 packages light cream cheese
  • 2 Tbsp milk
  • 1 clove garlic pressed through a garlic press
  • 2 tsp gourmet honey
  • 2 tsp Caribbean Pepper Sea Salt Blend
  • 2 tsp hot sauce
  • 2 tsp Montego Bite
  • 1/2 cup roasted red peppers (fresh or jarred)

Method:
In a medium bowl, use a hand mixer to beat the cream cheese and milk together until smooth. Add and blend the remaining ingredients and chill in the refrig for at least one hour. Serve with veggies, crusty bread, or waverly crackers. Serve as a party dip.

Caribbean Peppered sea salt, gourmet sea salt

 

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