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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for November, 2006

Ron Smith in San Antonio, Gourmet Food Radio

Tuesday, November 28th, 2006

Foodie Cuisine San Antonio Ron Smith on “The Resident Foodie”
Tune in at 550 AM, KTSA Saturday @ 3:30 pm

For those who are in the Lone Star State, tune in to a weekly culinary radio show, hosted by Ron Smith in San Antonio, Texas. Each week the show spotlights a local Chef and/or Restaurateur, a cookbook, a kitchen gadget or appliance, the hot eating spots, tasty food items, and the overall culinary buzz.  

At our listeners can find out more information on the items we discuss. Every Saturday, join Ron Smith, bringing culinary expertise to the Texas Hill Country. From Junction to Victoria, from Texas BBQ Ribs to Pecan Pie, its all covered here with a gourmet flair.Ron Smith has spent the last 18 years in the Culinary world, about half of that was in Restaurants and the other half was spent selling specialty food, produce, cheeses and other food products to Restaurants, Hotels, Country Clubs and Chefs.  His wife has spent the last 5 years of her career as the Executive Chef at Retama Park, using her skills and talents to create a fusion on Southern meets International Cuisine. Together they have developed an Internet Kitchen where Chefs, Gourmands, Culinarians and Foodies can come to experience a blend of information and recipes, from the Food Basics to the Cutting Edge.

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Unique gifts, not just for the holidays

Monday, November 13th, 2006

Oil and Vinegar unique gifts
grape cruet
The holidays are fast approaching, and with them comes food, dispensing of condiments and then even more food. The  oil and vinegar Grape Cruet decanter provides an elegant gourmet gift idea that always has a place on your table. Unlike certain holiday items, this one can be used again and again, even after the holidays. Each grape cluster is a handblown cruet by artisans in Europe.

Throughout the year we offer fine oil and vinegar cruets that may be selected as a gourmet gift  of choice for a special birthday, anniversary, or wedding gift.

This year we have added several balsamic vinegars direct from Italy, and also a new matched olive oil cruet design that has already started to recieve rave reviews from users.

Once you start using them, and display them on the table, they are very compelling to be picked up and used. As a gourmet gift, they are an excellent gift selection for any kitchen.


Berries with Balsamic Cream and Orange

Thursday, November 09th, 2006

Orange Segments and Berries with Balsamic Cream
Recipe from Giada De Laurentiis
6 servings

An outstanding Balsamic cream dessert. The vinegar becomes thick and syrupy and very sweet when it’s reduced. Use it like you would a chocolate sauce; it’s fabulous over ice cream or frozen yogurt. I tend to make this a lot in the winter months when citrus fruits are the best offerings at the produce stand.

– 4 navel oranges
– 3/4 cup aged Balsamic vinegar from Modena ( aceto balsamico )
Р1/3 cup cr̬me frąche
– 1 teaspoon sugar
– 12 ounces fresh strawberries, quartered

With a very sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

Whisk the vinegar, crème fraîche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles chocolate sauce, about 8 minutes.

Arrange the orange segments and strawberries decoratively on dessert plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the Balsamic sauce can be served at room temperature and spooned over the fruit.

balsamic dessert, balsamic and cream

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Beef and Arugula Penne

Thursday, November 09th, 2006

Penne with Beef and Arugula
Recipe by Giada De Laurentiis
Yield: 6 to 8 servings
Prep time: 30 minutes
Cook time: 20 minutes

– 1 pound New York strip steak
– 1 teaspoon herbs de Provence
– 1 garlic clove, minced
– 3/4 cup extra-virgin Spanish olive oil, plus 3 tablespoons
– 1 pound penne pasta
– 1/4 cup aged Balsamic vinegar from Modena ( aceto balsamico )
– 2 tablespoons Dijon mustard
– 1/2 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped basil
– 1/4 cup chopped parsley
– 2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons Spanish olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the Balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with one half the salad dressing and the reserved pasta water. Set aside.

In a large bowl toss together the pasta, arugula, and steak. Add more dressing, and season with salt and freshly ground black pepper as needed. Toss, pack for the picnic, or serve.
balsamic beef, beef penne recipe

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Roasted Chicken Balsamic Style

Thursday, November 09th, 2006

Roast Chicken with Balsamic Vinaigrette

Recipe by Giada De Laurentiis
4 servings
Total cooking time: 55 minutes

– 1/2 cup aged Balsamic vinegar from Modena ( aceto balsamico )
– 1/4 cup fresh lemon juice (from about 1 lemon)
– 1/4 cup Dijon mustard
– 3 garlic cloves, pressed through a garlic press
– 1 teaspoon sea salt
– 1 teaspoon freshly ground black pepper
– 1/2 cup Spanish extra virgin olive oil
– 1 whole cut-up chicken (about 4-pounds; giblets, neck and backbone reserved for another use)
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest (from about 1 lemon)

In a 13x9x2-inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, and 1 teaspoon each of salt and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle the parsley and lemon over the chicken, and serve.

If the chicken gets too dark too quickly, cover it with aluminum foil, and take the foil off and bake uncovered for the last 10 minutes.

balsamic chicken, roasted chicken recipe

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Balsamic Drink Twist

Thursday, November 09th, 2006

A good Italian balsamic vinegar is like a fine wine, especially if it originates from Modena, Italy. There are numerous ways to enjoy balsamico, but most folks aren’t aware of the possibilities and use it in only one way. Italian chef, Giada de Laurentiis shares several recipes using this staple of Italian cooking.

Balsamic Drink
Recipe by Giada De Laurentiis
Yield: 4 servings
Prep time: 5 minutes

– 5 cups sparkling water
– 1/4 cup good quality, aged Balsamic vinegar from Modena ( aceto balsamico )
– 4 lemon twists, for garnish
– Ice

Place the ice in 4 tall, pint-sized glasses. Pour 1-1/4 cups of sparkling water and 1 tablespoon of Balsamic vinegar into each glass and stir. Top with a lemon twist and serve.

balsamic twist, balsamic drink,

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Spanish Olive Oil Can Enhance Any Entree, With Just A Touch Of EVOO

Thursday, November 09th, 2006

Country of production does make a difference when deciding which olive oil to purchase. Spanish olive oil is a premier choice.

The Holiday Season is a time for welcoming guests to the table. This year, make a place for Spanish olive oil at your gathering be it a casual buffet, multi-course dinner or simple get-together for small bites. Olive oils provide smooth, vibrant and bold tastes that enhance the flavor of any dish from appetizers to desserts.

Olive oil from Spain is a favorite choice of leading chefs around the world, including award-winning chef José Andrés. The chef-owner of seven highly-acclaimed restaurants in the Washington, D.C., area and author of ‘Tapas: A Taste of Spain in America’ (Random House) recommends elevating the flavor of any holiday meal by using olive oil in recipes that call simply for oil.‘The unique flavor of olive oil from Spain adds depth and richness to any holiday dish, whether it’s savory or sweet,’ Andrés said. ‘Of course it’s great for sautéing, roasting or finishing dishes, but also try substituting olive oil for vegetable oil or butter when baking holiday cakes and cookies,’ he said. From North Central Illinois News Tribune Online

spanish olive oil, olive oil


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