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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for January, 2014

Olive Oil Roasted Fish

Wednesday, January 22nd, 2014

Roasting fish with olive oil is another great recipe that needs olive oil and when you use olive oil frequently, you will find that you need an olive oil cruet.

One cup extra virgin olive oil

  • One lemon
  • One three pound red snapper, or grouper, or sea bass
  • Salt and pepper to taste
  • Three garlic cloves
  • Two tablespoons parsley

Preheat the oven to 375 degrees. Find a large baking dish that the fish will fit in. Lightly drizzle the olive oil around the pan. Crush the garlic cloves, slice the parsley, and cut the lemon into wedge slices. Put the fish inside the dish and then baste with the olive oil and garlic. Then add the parsley, salt and pepper. Place in the oven for 45 minutes. You will need to pull occasionally and baste again. The thickest part of the fish should be opaque when poked with a knife to know if it is done. Place the fish to a plate and cut off the head, tail, and the two top fillets as well the central bone. Drizzle with the olive oil and serve with the lemon slices.

Lobster Linguine With Olive Oil

Tuesday, January 21st, 2014

A tasty Italian treat, lobster linguine is a special occasion luxury that comes from the Italian coast. This version is made with live lobsters. Olive oil goes very good with pasta as well as many other foods. Since olive oil is used so frequently in cooking, an olive oil cruet would be essential. Oil and vinegar cruets are an elegant decanter that can hold both olive oil as well as balsamic vinegar separately. This is done because the grape cruet has a separate glass compartment inside of the glass housing. It is in the shape of a grape to add decor and elegance to any kitchen or dining table.

  • One pound linguine pasta
  • Two large live lobsters
  • Three tablespoons extra virgin olive oil
  • One half cup parsley
  • One pound ripe plum tomatoes
  • Two garlic cloves
  • Pepper and salt to taste

Fill a very large pot full with water and sprinkle in the salt. Bring to an aggressive full boil. Leave all the lobsters banded and turn upside down, holding each lobster by the body behind the head. Carefully drop each lobster in the boiling pot head first, one right after the other. Set the kitchen timer for no more than ten minutes. Remove the lobsters after ten minutes and place both on a plate and let cool.

Dice the garlic cloves, shred the parsley, and prepare the tomatoes by peeling and seeding them. Slice up the tomatoes and then drizzle olive oil in a saucepan.  Turn to medium heat, and put in the garlic and cook for one minute. Then put in the tomatoes and parsley. Reduce to low heat and let simmer for ten minutes. 

Cut the lobster claw bands and crack open the shell and remove the meat. Slice the meat up into small chunks and then combine into the saucepan. Cook for three minutes.

In a large pot of lightly salted boiling water, pour the linguine in and cook for five minutes. Drain and pour into a bowl. Pour the lobster and the sauce over the pasta. Mix well and salt and pepper to taste.

Olive Oil On Broccoli Fritters Recipe

Monday, January 20th, 2014

When making vegetable fritters, olive oil is the key ingredient. To make access, use, and storing of olive oil much easier, a custom designed handblown cruet was custom made specifically for this purpose.

Here’s How To Make A Tasty Quick And Easy Vegetable Fritter With Broccoli

  • Five large eggs
  • Four cups extra virgin olive oil
  • One cup all purpose flour
  • One quarter teaspoon sea salt
  • Two pounds of broccoli

Beat the eggs and slice the broccoli into florets. Then cut off and throw away the stalks. Blend the flour and the eggs together in a mixing bowl and add the salt, then let sit for at least one and one half hours. Preheat the oven to 200 degrees and take out a large saucepan. Pour the four cups of olive oil in the pan and turn to medium high heat. Divide the florets into groups and put one group at a time in the egg and flour batter, then place in the pan and cook each side for one and a half minutes before turning. Then remove with a large fork and move the florets to a baking sheet lined with paper towels. While the rest are frying in the pan, keep the other fritters warm in the oven.

Drizzle Olive Oil From A Cruet On Your Olive Oil Panzerotti Mixed With Olives And Onions

Saturday, January 18th, 2014

For all your cooking needs, an oil and vinegar cruet would most certainly come in handy. You can store olive oil and vinegar at the same time separately in the same cruet decanter.

  • One and one half teaspoons active dry yeast
  • One cup Mediterranean black olives
  • One eight ounce baking potato
  • One quarter cup lukewarm water
  • Two eight ounce onions
  • Two garlic cloves
  • Two tablespoons extra virgin olive oil
  • Three cups all purpose flour
  • Three cups olive oil for deep frying
  • Three quarter cups cold water
  • Three ripe plum tomatoes
  • Crushed sea salt to taste

Peel the potato and finely slice the garlic cloves, onions, and olives after removing the pits. Peel and remove the seeds from the tomatoes and then dice them as well.

In a large pot, fill with water and add salt. Bring to a boil and cook the potato for 25 minutes, then empty the water. Mash the potato and then let sit. Fill a small bowl with the lukewarm water and fill with the yeast. Let stand for five minutes and stir until dissolved. In another large bowl, put in the flour and the mashed potato and sprinkle on salt. Then pour in the yeast mixture and add more water. Stir until soft dough. Knead the dough for ten minutes and add more flour as needed. Take another new bowl and pour olive oil in it and pour the dough into it. Cover with plastic wrap and let it sit in a warm place for one and one half hours.

Over medium heat, sauté the garlic and onions in olive oil for five minutes. Then put the olives and tomatoes in and cook for ten minutes. Turn off the stove and let cool. Remove the dough from the bowl and knead on a flat work surface. Add more flour as needed, and then pull off a golf sized piece of dough and roll out into a three inch pancake. Moisten the edges of dough with water and put one tablespoon of the olive mixture in the center of the pancake. Seal up in half, pocketing the olive mix and place on a baking sheet pan. Preheat the oven to 200 degrees and then repeat this process with all the dough.

Over medium high heat in a deep saucepan, fill two and half inches with olive oil. From the baking pan, place a small batch at a time of the panzerotti in the pan. Cook six minutes per side, then move back to the baking pan and keep warm in the oven. When all fried, remove from the oven the finished ones keeping warm, and serve right away.

Glass Cruet Sets Olive Oil Italian Recipes

Friday, January 17th, 2014

oil and vinegar cruet sets

Capers and Oregano On Roasted Sweet Bell Peppers Italian Recipe

Yellow and red bell peppers are ideal for roasting, especially with the added flavor of capers and oregano. To make cooking with olive oil easier, glass cruet sets, also known as oil and vinegar cruet sets, will make storing and pouring olive oil so much easier. It is very convenient to pull off the cork and pour, instead of having to pour and recap the olive oil bottle.

Here is what you will need:

  • Four bell peppers of choice, red and yellow
  • One cup extra virgin olive oil
  • Two garlic cloves
  • One tablespoon packaged in salt capers
  • Two tablespoons chopped oregano
  • One half teaspoon ground sea salt

Using some of the olive oil, baste the peppers, then for ten minutes grill the peppers and remove. Let cool for another ten minutes and slice off the stem and skin. Remove the seeds and cut into one inch wide strips. Let the pepper strips dry out on paper towels for four hours. Rinse off the salt from the capers and dry off. Dice the garlic cloves, and chop the oregano. Get out two wide necked pint size canning glass jars. Use boiling hot water to fill and sterilize the pint jars. Wait another ten minutes before draining and drying with clean paper towels. Place the pepper strips in both of the jars and mix the capers, garlic, and oregano in with a sprinkle of sea salt. Let it sit for 10 minutes so that all the air bubbles rise to the surface and evaporate. Refrigerate for up to three days.

Preserving Artichokes In Olive Oil

Thursday, January 16th, 2014

For the most convenient frequent access and storage of olive oil, a highly durable handblown cruet was designed specifically for this use. Oil and vinegar cruets make using and storing olive oil so much easier than before without the mess. Olive oil cruets also give a unique elegant presentation in the kitchen or on a dining table.

  • Three cups extra virgin olive oil
  • One and one half cups white wine vinegar
  • One and one half cups water
  • One teaspoon salt
  • Two pounds mini artichokes
  • Four lemon halves
  • Ten fresh basil leaves

For all the artichokes, cut off the stem and the sharp leaf tips. Slice the bottom peel of the artichoke off.  To prevent discoloration, brush the cut edges with the lemon halves. In a steel saucepan, add the water, sprinkle in the salt, and mix in the vinegar and place the modified artichoke in the pan. Cook for 12 minutes over medium heat. Remove from pan, drain, and dry with paper towels. In three large glass canning jars, pour boiling water and let sit for 10 minutes to sterilize. Then drain and dry and put the basil leaves in the jars. Pour one cup of olive oil in each jar. Then fill the jars with artichokes until full. Keep refrigerated and the artichokes can be preserved for a month.

Olive Oil With Italian Pasta

Wednesday, January 15th, 2014

Chitarra Italian Pasta Recipe

For quick and easy use during preparation, your gourmet extra virgin olive oil can be conveniently stored and poured from an olive oil cruet such as the one above.

  • One half cup Masserie extra virgin olive oil
  • One pound package of Italian Rustichella d’Abruzzo Chitarra noodles
  • One clove of garlic
  • Basil leaves
  • Two tomatoes
  • One small onion
  • One rib of celery
  • Italian parsley
  • Salt to taste

Dice the garlic clove, the onion, celery, and tomatoes. Slice the basil and parsley. Fill a large pot with water and bring to a rolling boil before adding the pasta noodles and the salt. Let the pasta cook for 15 minutes. Meanwhile, the sauce can be made. Pour the olive oil in a saucepan over low heat and blend in the onions with the tomatoes, parsley, basil, celery, and garlic. Let simmer for 6 minutes then remove and cover until the pasta is finished. Then, drain the water from the pasta and mix the pasta sauce with the noodles. Can make five servings.

Balsamic Vinegar Certification

Tuesday, January 14th, 2014

Certified traditional balsamic vinegar can only be produced in the Reggio Emilia or Modena regions of Italy. By using a screening taste testing panel of judges, both regions of Italy protect and preserve the reputation of authentic aceto balsamico, called Balsamic Vinegar in English. There are two grades of balsamic vinegar, one is aged for 12 years and is called tradizionale, and the other is called extravecchio which is aged for at least 25 years. These special vinegars are bottled in premier trademark glass bottles and stated with an official label of where they were made. These vinegars are aged in wood barrels and are not adulterated or mass produced. Certified balsamic vinegar always has the seal that reads “Aceto Balsamico Di Modena.”

Olive Oil And Italian Pasta

Monday, January 13th, 2014

Making Rustichella d’Abruzzo Pasta With Olive Oil

 

In a large pot, pour four and one half quarts of water and bring to a boil. Sprinkle one tablespoon of sea salt, and put one package of Rustichella d’Abruzzo pasta in the pot.

Cook for 15 minutes while continuing to stir intermittently. This will help prevent uneven cooking and the pasta sticking to the pot.

Beings that pasta can easily be overcooked, you may want to treat yourself early and sample the pasta as you cook it. It is hard to believe but true that pasta also continues to cook for a minute after it is drained.

When it is al dente, and you drain it, always remember never to rinse it, just drain the water.

Using an olive oil cruet, drizzle olive oil over the pasta and blend with your favorite sauce.

Oil And Vinegar Mixed Vegetable Ravioli

Friday, January 10th, 2014

Olive Oil And Aceto Balsamico Ravioli Recipe

 

Pasta Dough:

Sauce Filling:

  • One half cup ricotta cheese
  • One teaspoon lemon zest
  • One tablespoon lemon juice
  • One quarter cup extra virgin olive oil
  • Three teaspoons extra virgin olive oil
  • One tablespoon Aceto Balsamico balsamic vinegar
  • One red onion half
  • One red bell pepper
  • One cup corn kernels
  • One zucchini
  • One tablespoon basil

 

For Making The Filling Sauce:

Add one teaspoon of water in a separate dish with the egg yoke and mix well. Mince the red onion and the zucchini. Dice the basil and grate the lemon zest. On medium heat, put the one quarter cup of olive oil in a medium saucepan. Add the red pepper and the onion and then sauté for 4 minutes. Then, for another 4 minutes, sauté the zucchini and the corn. Pepper and salt to taste and remove from heat. Split up all the vegetables among two bowls and stir the lemon juice, basil, lemon zest, and the ricotta in the first bowl. Add the balsamic vinegar and three tablespoons olive oil in the other bowl.

 

For Making The Pasta:

Roll out the pasta dough and sprinkle the parsley leaves on it and fold in half. Cut into twelve five inch squares. Then pour on six of the squares two tablespoons of the mixture you created with the ricotta and vegetables. Brush the edges with the egg mixture to help stick down the next square that goes on the top. Bring a pot of water to a boil and add salt and then pour in the ravioli. Let sit for 3 minutes then remove and serve on dishes. Make a cut in the top of each pocket of pasta to let the heat escape. Drizzle the balsamic vinegar and olive oil on the ravioli and then blend the remainder of the vegetable mix with the ravioli. Serves up to six.

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