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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for February, 2007

Sliced tomatoes with basil, olive oil, and mozzarella cheese hors d’oeuvres

Tuesday, February 27th, 2007

The vine ripe tomato is a staple ingredient in most Italian food recipes. Add basil and a little extra virgin olive oil with fresh grated mozzarella and this appetizer becomes a quick and easy way to provide a starter for any meal. This recipe is simple but is only as good as the freshness of the ingredients you use.

Prep Time 10 minutes


  • Two vine ripened tomatoes sliced in quarter-inch slices, yellow tomatoes or substitute heirloom red tomatoes
  • 12 large whole basil leaves, fresh not dried
  • one half pound fresh mozzarella cheese cut into quarter-inch slices
  • salt and fresh ground black pepper to taste
  • three tablespoons extra-virgin olive oil, unfiltered

Place sliced tomatoes around the edge of a serving dish. You can slightly overlap the slices. On top of each slice place a fresh large basil leaf. Top each leave with a generous slice of mozzarella cheese. Season to taste with salt and fresh ground pepper. Drizzle extra virgin olive oil over the tomatoes, basil, and mozzarella cheese. Serve immediately.Drizzle of Italian balsamic vinegar is optional.

Makes four servings.

tomatoes and mozzarella, hors d’oeuvres recipe,



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Easy Italian Spaghetti Carbonara

Monday, February 26th, 2007

A really good spaghetti carbonara is easy to make and delicious if made properly by a true authentic Italian recipe.


  • 8 slices of thick cut bacon
  • 2 tablespoons of extra virgin olive oil
  • 1 clove garlic finely chopped
  • 8 egg yolks
  • 1 pound spaghetti
  • ¼ cup parsley finely chopped
  • Fresh grated Parmesan cheese
  • Salt and pepper to taste

Chop bacon slices into squares of about 1 inch. In a medium sized skillet over medium heat cook garlic and bacon in olive oil. Cook slowly until bacon is crispy but not over done. Remove from skillet and pat excess oil off with paper towel.

Using a medium bowl, beat egg yolks and add salt and pepper. Set aside.

While bacon is cooking, bring a medium pot of water to boil. Break pasta in half and add to boiling water. You will need to cook pasta for about 8 minutes, or until soft. Remove from stove, drain and place cooked pasta in a large bowl.

Add egg yolks, parsley, bacon, and garlic to the pasta and mix thoroughly with the hot pasta in the large bowl. Remember the egg yolks are actually cooked by the hot pasta, so make sure you mix them thoroughly with the pasta as soon as you drain the pasta and it is still hot. Add salt and pepper to taste. Fresh grate parmesan cheese to top with.

Makes 4 servings

spaghetti recipe, Italian recipe, pasta recipe

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Spicy Shrimp Mexican Broil

Tuesday, February 13th, 2007

 Serves 4


  • 2 dozen jumbo shrimp, with shells
  • Extra virgin olive oil
  • Sea Salt
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 10 garlic cloves, minced
  • 1 tablespoon lime juice
  • Fresh chopped cilantro for garnish


Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside the curve and them pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes.

Make the sauce by melting butter with olive oil in small pan over low
Heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, serve hot.
spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe 



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Steamed Mussels With Garlic and Fennel

Tuesday, February 06th, 2007

Serves 4


  • 4 dozen fresh mussels in the shell
  • ¼ cup extra virgin olive oil
  • 10 garlic cloves, minced
  • 1 fennel bulb, finely chopped
  • 2 tomatoes, seeded and chopped
  • 1 ½ cups dry white wine


Scrub mussels and remove beards. Store in a bowl in the refrigerator. Heat olive oil in large stockpot over high heat. Sauté garlic for 1 minute. Add fennel and chopped tomatoes. Cook over high heat, stir occasionally, for 4 minutes. Pour in wine, with heat at high, boil for 6 minutes. Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels, are open, should take about 7 minutes. Remove and discard any mussels that do not open. Serve hot with crusty bread.

seafood recipes, steamed mussels, mussels recipe



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How important is quality olive oil in the kitchen?

Monday, February 05th, 2007

oil and vinegarTry to imagine authentic Italian cooking and recipes without olive oil.
What would a pasta sauce be without olive oil?
Olive oil is used in numerous culinary creations. Olive oil is used in drizzling, baking, deep frying, and sautéing. It is also used as a marinade or dressing over salads. Drizzled olive oil goes over cooked vegetables, meats, and seafood. A fine quality olive oil is often used as a finish to soups and bean dishes.For general purpose cooking almost any olive oil will do. Reserve a fine quality extra virgin olive oil for drizzling over salads and finished dishes. This works especially well over fish and vegetables. Remember, the better the olive oil that you use, the better tasting your prepared food will be. Keep your olive oil in a cool dark pantry, and always in a glass decanter for preservation.Each olive oil has its own individual taste, indicative of the variety of olive and place of growing origin. Many of the finest olive oils originate from the Mediterranean countries. Spain is considered one of the finest olive oil producers. You may desire to search out your preferred taste in olive oil. Today there are numerous varieties to choose from, and can be easily found at a gourmet market or online gourmet shop.

In new studies, olive oil has been found to be good for you, especially as a source of Omega 3 fatty acids. It is also a great alternative to products such as margarine which are high in trans fatty acids.

olive oil, extra virgin olive oil, olive oil cooking



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Sun Dried Tomato Pesto

Thursday, February 01st, 2007


8 sun dried tomato halves, soaked in water
6 tablespoons extra virgin olive oil
2 cloves garlic peeled
sea salt
6 leaves of basil washed and patted dry
2 small dried or fresh chilies


Soak dry tomatoes in water for and hour to soften them. Put all ingredients in a blender or food processor and blend on medium speed until thoroughly pureed.
Spoon into a serving bowl and serve as a relish.

sundried tomato pesto, pesto sauce recipe

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