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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for October, 2006

Oil and Vinegar Cruet Gift Sets

Tuesday, October 31st, 2006

 

Oil And Vinegar Cruet Sets

grape oil and vinegar cruet gift setThe designs of oil and vinegar cruets vary from drizzle cruets to cut crystal cruets. They can be made from many different materials. Because of the acidity in vinegar, and the delicate flavor of olive oil, glass vessels make one of the best type of cruet dispensers. One style of cruet is the glass within glass cruet. select itemThe popular oil and vinegar grape cruet is an example of such cruets. Its grape design features a grape cluster on the inside of the main vessel. Each grape cruet is beautifully hand blown by European glass craftsmen.

These oil and vinegar cruets, known as the Grape Cruet, make a very elegant statement on your dining table and will also be an interesting conversation piece over dinner. Our unique oil and vinegar cruets are extremely durable and functional. Each hand blown glass container has two separate glass compartments within it. The outer vessel holds the olive oil and separates it from the inner vessel, which holds the balsamic vinegar.

Oil and Vinegar Cruet Gift Set

The simple, yet elegant design makes it easy for pouring, serving and storing, which translates into the perfect cruet for the Oil and Vinegar Cruet Gift Set. The grape cruet is made of SIMAX glass, this is a technical grade glass similar in characteristics to that of PYREX. A grape cruet is an ideal housewarming gift or wedding shower present. This item is popular for unique gift ideas ranging from birthday gifts to housewarming presents, especially the Oil and Vinegar Cruet Gift Set.

Cruets.com offers the Grape Cruet, as well as gourmet Spanish olive oil and Italian balsamic vinegar as a gift set. The grape cruet, and the Oil and Vinegar Gift Set, is popular for housewarming or hostess presents.

An Ideal Kitchen Gift, Glass Olive Oil Cruets

Monday, October 30th, 2006

For the chef who loves to drizzle olive oil, gift a new European set of matching oil and vinegar cruets.

Crafted Euro style and design of the elegant glass handblown cruet. These olive oil cruets are the perfect dispensers for gourmet olive oil and tradizionale aceto balsamico. They are great to display quality oil and vinegar on any dining table. Each oil and vinegar cruet is made from hygienic hand-blown borosilicate Simax glass. Simax glass is a durable and practical kitchen-ware glass material, similar to Pyrex glass. Each cruet holds 6 fl oz. and is dishwasher safe. When using glass cruets, there is no metallic corrosion after extended exposure to vinegar. Cruets.com grape cruets are all glass composition. 2 piece cruet: one glass pour spout and corresponding vessel body. Each grape cruet has a flared neck receptacle which accepts a ground glass spout and catches any drip. The flared neck also doubles as a built-in funnel for filling. Glass spouts have an integral vent for pressure equalization when pouring liquid.

The glass pour spouts will seat into the bottom vessel by friction fit. Just press firmly into place. The glass pour spouts are especially designed with a vent and pour opening that is optimum to apply a thin drizzle steam of oil and vinegar while cooking or serving.

A set of glass grape cruets displays well on any dining table, yet is very practical for every day use, and best of all, the perfect unique gift idea you were looking for.

 


Cooking With Olive Oil

Wednesday, October 25th, 2006

oil and vinegarExtra-virgin Spanish olive oil is suggested to cook with. First, quality extra virgin olive oil should be added to dishes as a garnish after they have been cooked. You can add olive oil to soups or entrées as a condiment, at the table. Use an olive oil cruet to add olive oil sparingly while cooking or garnishing food. Cruets.com has handblown cruets in stock. When barbecuing meat or fish it’s best to add quality extra virgin olive oil after cooking, unless the olive oil is an ingredient of a the marinade.The flavor of olive oil will change when heated to 140° F. Olive oil will begin to burn at 280° F. Frying foods at high temperatures is not recommended using olive oil. A peanut oil or rice bran oil would make a good substitute for frying foods such as potatoes or fish. Heating olive oil, (while cooking) will change the taste and character of the olive oil substantially. Never heat olive oil to excessive temperatures. Do not keep olive oil to reuse after it has been brought to the smoking point, as overheating olive oil can produce toxins. cooking with olive oil, olive oil condiment 

 

 

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Storing Olive Oil In The Kitchen

Wednesday, October 25th, 2006

oil and vinegarYou can store olive oil in a ceramic or stainless steel container. Glass is usually the best choice and also the most practical. Do not store olive oil in a metallic container like copper, tin, or iron. A Plastic container will add a plastic taste or flavor to the olive oil over time. Storing olive oil in your oil and vinegar cruet is ideal if placed in the pantry when not in use. Cruets.com has the grape handblown cruet available in stockIt is best to place a storage container of olive oil in the pantry; a cool dark place is optimum. Olive oil that has been affected by heat or intensive light will have a copper hue and will have the characteristic of oxidization. Olive oil that is stored properly can keep up to two years. There are some experts who say that olive oil can be kept indefinitely under perfect conditions. Remember olive oil does not improve while it ages. It is not like wine. Olive oil is best used during the first year after it is pressed. Olive oil is most flavorful, during the first two months after pressing. Never refrigerate olive oil. This will impede the flavor and interrupt the active life of olive oil.storing olive oil, drizzle cruet

 

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Warm Asparagus with Tarragon Vinaigrette

Tuesday, October 17th, 2006

Food writer, Georgeanne Brennan, says, ‘This simple dish has such a compelling taste.” Serve with grilled or pan-fried salmon, chicken or steak. You’ll find the vinaigrette is so good with these entrees, you’ll be topping each forkful with some.

Warm Asparagus with Tarragon Vinaigrette

Ingredients:

  • 2 tablespoons gourmet Dijon mustard
  • 1/4 cup Champagne vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup extra virgin olive oil poured from an olive oil cruet. Cruets.com has the finest and yet most affordable oil and vinegar handblown cruet in stock.
  • 2 shallots, peeled and finely chopped
  • 2 tablespoons minced fresh tarragon
  • 2 pounds fresh asparagus spears


Method:

In a small bowl place mustard and whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set to one side for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
Serves 4 to 6

 

Cherry Bruschetta Bread

Monday, October 09th, 2006

Cherry Bruschetta Bread

Recipe by: Chef Dan Eaton

Ingredients:
– 1 cup pitted sweet cherries
– 7 ounces goat cheese (such as chevre)
– One 6 ounce bag baby arugula
– 8 slices country whole wheat bread, toasted

– (approximately 1/4 cup oil to 2 Tbs vinegar)
– Sea Salt to taste
for the dressing: 2 parts extra virgin olive oil to 1 part aged balsamic vinegar to taste, poured from an oil and vinegar cruet. Fine gourmet handblown cruets such as these can be found at cruets.com.


Method:

Pit fresh cherries. (Be careful because the cherry juice will stain). Combine the pitted cherries with the arugula leaves, extra virgin olive oil, balsamic vinegar. You can add some European flavor to your cooking by building a meal around a loaf of bread and cheese. Chef Dan Eaton shows us how to make an upscale meal with cherry bruschetta.Salt to taste. Slice the whole wheat bread, and toast those in the toaster, until they’re lightly browned. Once the bread is nicely toasted, put a swipe of goat cheese on each one. Put those on a plate and top them with some of the cherries and arugula.

Helpful hints:
Use a whole wheat pecan or walnut bread if you can find it or toast some slivered almonds to use as a finishing garnish.

Serves 4

bruschetta recipe, oil and vinegar

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