Dishes that usually include oil and vinegar have similar ingredients. Oil and vinegar bring both flavour and a sweet acidity respectively. The acidity of sherry vinegar can be substituted for rice wine and produces the appropriate flavour in the recipe for Chinese hot and sour chicken. To create the heat in this dish a little oil flavoured with chilli is added at the end.

Both oil and vinegar can assimilate the flavour of the ingredients they come into contact with. Vinegar can enhance the natural flavour of whatever food it is combined because of its acidity, and vegetable oil carries and takes on the individual flavours of food. A very good example of how vinegar enforces another ingredients natural flavour is the recipe for beets with fennel and fromage blanc. In this case beets are marinated in champagne vinegar and then tossed in walnut oil. The bitterness of the oil complements the sweet flavours of the fruit and by adding some toasted walnuts the nut flavour of the oil is accentuated. The action of the vinegar neutralizes some of the natural sweetness of the beets whilst bringing out the other flavours which were previously overwhelmed.

By using oil and vinegar in your cooking you are getting all the flavour but none of the harmful saturated fat. This is excellent news for those who have health issues relating to high blood pressure and cholesterol. Most fats are rich in saturated fats which have a detrimental effect on people that suffer from high cholesterol. Vegetable oils, on the other hand, make an ideal alternative as they contain less saturated and more polyunsaturated fats than oil derived from animals. If high cholesterol is a health issue for you it may be time to substitute animal oils and dairy products such as butter for the wonderful flavour of extra virgin olive oil. If creating a sauce that usually requires butter, for example a beurre blanc for salmon, try instead a fat free alternative by creating a chicken and balsamic vinegar reduction. This sauce works perfectly with the richness of the fish and the fruit flavour of the balsamic based sauce.

When cooking pork chops you may like to consider brine made from apple cider vinegar. This dish is very simple to make and the brine from the vinegar ensures that the pork remains very moist. To prepare this dish you only have to broil the pork chops. To finish, serve with a little olive oil and delicious juicy apples. You may have a wealth of condiments, herbs and spices in your pantry cupboards but a superior quality oil or vinegar can make their use redundant in some recipes and very little else is called for to add flavour.

[tag] oil and vinegar, classic oil and vinegar flavor[/tag[

In the Far East and some European countries the use of oil and vinegar is commonplace, but in Mediterranean countries the uses of oil are endless and are ever present in every aspect of the cuisine. Not only is it used for cooking but it is poured over bread, drizzled over vegetables and added to tapenades and pesto for a richer flavour. In countries where Chinese cooking is popular it is unusual for sesame oil to be used in many different ways. It adds a wonderful mild flavour to stir frys and is often added to the finishing touches of a soup almost as a garnish. An ingredient that has historical origins and has been used for cooking for many generations is vinegar. The word vinegar is from the French vin aigre, meaning literally
sharp wine. Vinegar is the product of wine being exposed to oxygen and bacteria. Gourmet vinegars are produced from excellent quality wine and then aged in casks to complete the process. Other superior vinegars are those that are made from the juice of fruits and aged in the same way.

oil and vinegar facts

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Procedure:
1. Drop the garlic and nuts into a food processor. Process it until finely chopped.
2. While the food processor is running, add basil leaves until these are finely chopped.
3. Add olive oil by slowly pouring it through the processor’s feed tube. Then, add vinegar. Turn the processor off and stir the mixture and scrape the sides of the processor. You may now use the dressing. This is perfect for a tomato or green salad or fish or chicken that is sautéed, broiled or grilled.

The recipe is good for 6 to 8 servings as a dressing and 4 to 6 servings when used as a sauce. Yield is about three-fourths cup.

Raspberry Vinaigrette
(5 minutes preparation time, no need to cook)

Ingredients:
2 tbsp raspberries, fresh
¼ cup raspberry vinegar
¼ cup olive oil
Salt and freshly ground black pepper to taste

Procedure:
1. Mash the raspberries and mix with the vinegar. Add the oil, and continue beating until the oil is blended.
2. Add pepper and salt according to taste. You may serve this over sautéed chicken breasts, some salad greens or grilled quail.

The recipe is good for 2 to 4 servings as a sauce and 4 servings as a salad dressing. Yield is about ½ cup.Lemon-Olive Vinaigrette
(10 minutes preparation time, no need to cook)Ingredients:
Juice from 2 lemons
1 tbsp black olive paste (also called olivada and can be bought in deli shops)
5 tbsp extra virgin oil
Black pepper, freshly grounded
1 tbsp Italian parsley leaves, minced finely

vinaigrette recipes 

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The suggested mixture would be one part acid to every three parts of oil. However, if you are using balsamic vinegar, orange juice, or an acid component that is sweet, you can have a good mixture at one part acid to every two parts of oil.

But that’s not all, the versatile vinaigrette can also be used to marinate meat, poultry or fish. In this case, you should decrease the amount of oil, so that you have two parts acid to one part oil, or even, one part acid to one part oil. Remember, you should not recycle the vinaigrette used for marinating and use it as a sauce for cooked food. Always make a fresh batch or bring the used marinade to a boil, at the very least. This is to avoid contamination from bacteria found in raw food.

What’s good about a vinaigrette is that preparation is very flexible. You can tweak the taste by adding a little more vinegar or oil as you go along. Vinaigrette also keeps well. If you end up making more than what you can actually eat, all you need to do is store it in a tightly closed container and put it in the refrigerator, where it can last for weeks or even months.

One thing you have to also make sure is that the vinegar and oil are properly blended together. Sometimes you need to put the mixture in a jar and shake it or beat the mixture vigorously. A small amount of prepared mustard beaten into the vinegar before the oil is added can help in the emulsification.

You can also add spices, grated minced herbs, diced fruits, crumbled cheese and other ingredients to add more flavor to your basic vinaigrette recipe.

make a vinaigrette, oil and vinegar vinaigrette

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More and more people nowadays are starting to prefer vinaigrette dressings on their salads. There has been a shift in tastes – from dressings that are sweet and thick several decades ago to the vinaigrette, which makes use of a mixture of oil and vinegar.

Now, vinaigrette dressings are not mainly for your salad. It can also be used as sauces for foods such as fish, meat and other main-course dishes. Even deserts are starting to make use of the vinaigrette dressing. Indeed, there are chefs that create their own mixture to pour over desert. For example sweetened vinaigrette with mint and raspberries is poured over a fruit salad.

When you say vinaigrette, the notion is that vinegar always comes into play as one of the ingredients. However, you can also use other ingredients that have a high acid component, such as citrus juice. The vinaigrette as a dressing or sauce may be prepared and kept warm or at room temperature.

Now, if you do decide to add vinegar, you have many options you can make use of to give your vinaigrette a unique taste. You can use a number of herb vinegars, shallot or garlic vinegar, balsamic vinegar, raspberry vinegar, sherry vinegar or honey vinegar. You can also use different oils. Usually, the oil used for vinaigrettes is extra-virgin olive oil. However, you may still opt to use herb oil, sesame oil, hazelnut oil, herb oil, red pepper oil, walnut oil, spice oil or ginger-flavored oil. It really is up to you.

[tag] oil and vinegar, vinaigrette[tag]

Crisp fresh picked spring greens flavored with fresh or dried herbs, drizzled with olive oil, balsamic vinegar, add a pinch of sea salt, freshly ground black peppercorns, and a gentle hint of minced garlic is what an Italian green salad is made of. Sometimes for a saltier taste a small portion of anchovies can be blended into the salad dressing, of course the salt would be omitted.

Fresh herbs such as basil, tarragon, oregano, Italian parsley and many others can be used more generously than dried herbs because of the milder flavor. These are best when they are chopped finely or minced through a food processor. By dicing or mincing the herbs, the distinctive flavors of each spice permeate the entire salad. It is important to use a fine quality extra-virgin olive oil, as your salad will only be as good as the ingredients used. Extra flavor can be added with fresh grated Parmesan cheese. Parmesan cheese is noted for its salty flavor but blends well with the other flavors in the salad.

An Italian green salad is another alternative to the antipasto course. It is up to you to serve before or during the meal.

Italian style chef salad
Serves four to six persons

2 large cloves of garlic, peeled
one half teaspoon onion salt
one tablespoon red wine vinegar
four tablespoons extra-virgin olive oil
half teaspoon freshly ground black peppercorns
half teaspoon dry mustard
one quarter pound salami thinly sliced and julienned
one quarter pound provolone cheese, thinly sliced and julienned
1 cup chickory, torn into bite-size pieces
1 cup escarole, torn in bite-size pieces (this is a variety of endive having leaves with irregular frilled edges)
1 cup fennel, thinly sliced
1 cup Belgian endive, cut into 1 inch pieces
1 cup watercress
one tablespoon salted capers
one quarter cup chopped black olives
two tablespoons grated Parmesan cheese

Use a large wooden bowl and rub the inside of the bowl with the garlic cloves pressing the flavor of the garlic onto the walls of the bowl, discard the pressed cloves. Dissolve onion salt early in vinegar in the salad bowl. Slowly drizzle extra-virgin olive oil, pepper and mustard, and stir well. Add the sliced salami, cheese, greens and remaining ingredients. Toss lightly. Add more vinegar wore extra-virgin olive oil to your taste. Serve on chilled salad plates. Oil and Vinegar Italian salad, Italian green salad

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Antipasto literally means in Italian, “before the pasta.” It is usually served before the main course of a macaroni or spaghetti dish. This appetizer is usually a few bites of flavorful food to make the mouth water
and whet the diner’s appetite for the following meal.

A tasty starter to an Italian dinner is a platter of brimming antipasto. And antipasto can be made from the large variety of foods readily available in today’s fresh markets. Thin sliced deli meats such as salami, pepperoni, and Italian ham with cheeses such as Provolone, Romano, Gorgonzola all combine for a sharp distinct taste. Marinated mushrooms, anchovies, diced peppers, green onions, hard-boiled eggs, pickled green olives, and crisp raw vegetables round out an antipasto salad.

An antipasto salad is an excellent opportunity to use your creativity. This salad should be colorful and savory. Remember to keep the servings small as your purpose is to stimulate the appetite with an appetizer and not satisfy the appetite before the main course arrives.

Antipasto Salad
Serves four to six persons

6 tablespoons of extra-virgin olive oil
2 cloves of peeled garlic, finely diced
3 tablespoons of wine vinegar
1 teaspoon fresh basil, finely chopped
one half pound fresh white mushroom caps, then sliced
one quarter pound sliced boiled ham, julienned
2 ounces white truffles thin sliced
one half cup finely chopped celery hearts
sea salt and freshly ground black pepper

Heat two tablespoons of olive oil in a small skillet over a low heat. Add minced garlic and sauté until brown and discard garlic. Blend rest of oil and vinegar in a salad bowl add basil mushrooms am truffles and celery. Season to taste with sea salt and fresh ground black pepper. Toss thoroughly. Chill in refrigerator several hours before serving.

antipasto salad, antipasto salad recipe

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Most recipes are written in a simple form. From time to time there are words and phrases that you should become familiar with.

Al dente: You will see this term in practically every pasta dish or recipe. The literal meaning is, “to the tooth”. Al dente means that the pasta is done to a chewy perfection. There are many cooks that tend to overcook pasta, so that when the pasta sauce is added, the whole mixture turns to a mush. In the old country one way to see if the pasta is ready is by taking a strand of the pasta such as spaghetti, and throwing it against the wall. It sticks to the wall the pasta is ready. If you really don’t care for this method, just bite a single piece of pasta to see if it is cooked to the consistency that you like.

Julienne: Some folks think that this is a fancy Italian name for Julian, its not. It’s just the gourmet word for saying “cut into very thin strips”. Even though this word is from French origin is often used in Italian cooking.

Reduce: Creams, sauces, or soups are often reduced by allowing to boil until the stock is condensed in thickness. Boiling off or reducing is an inexact measurement. Don’t burn your pan and use discretion when a recipe calls for, “reduce by half” as this simply means, boil until the liquid is about half of what you started with.

Deglaze: A recipe may call for a pan to be deglazed. When meat is cooked in a pan or skillet in the oven there is residue from the cooking that coats the inside of the pan. Deglazing means to add some liquid, either water or wine, to the pan to help scrape up the brown morsels and drippings that remain in the pan. Normally you will remove the pan from the burner so that it does not burn or catch fire.

Marinara: In the old country, wives of fishermen would make a tomato sauce in a quick manner that would be served with the catch of the day. Today, marinara refers to various forms of tomato sauces that are made without meat. Tomatoes, herbs, and spices are the only additions that are normally used to make a tomato sauce called marinara.

Ragu: A meat sauce sometimes referred to as Bolognese, usually includes some vegetables like celery, minced onions, and diced carrots. One or all three veggie ingredients can be used. Sometimes a small amount of cream is added as well.

Dolce: This is a term that is generally referred to for a desert. The word actually means sweet.

Italian cooking basic terms

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Bread dipping and Olive Oil Dipping Dish Set: Set of Four.
Comes with Italian Bread dipping Herbs and Spices. 
Italian produced Masserie Extra Virgin Olive Oil included. 

Bring family and friends together to enjoy fresh baked bread dipped in Italian Olive Oil and Herbs and Spices. Enjoy a special gourmet starter before the main course, with a set of white porcelain dipping dishes and bread dipping accoutrements. Four custom designed porcelain dipping dishes provide a table setting of dip dishes that feature a spiral accent as they display gradual color variation of the olive oil. When filled with premium olive oil, the spiral designed dishes render an exquisite floral rosette which appears inside the dish. The gourmet dipping dishes also work well with steamed veggies and other oil or sauce dipping uses. An ideal accompaniment to be used with the glass Drizzle Cruets, available separately at Cruets.com.

Dipping Dish set is American made with 5-year warranty. 
Sizes: 4.5 inch, round spiral design dipping dishes

Cruets Gourmet Bread Dipping Herbs and Spices is delightful as a bread dipping snack, appetizer or starter to any meal. The beautifully made Bread Dipping Set is perfect for housewarming, hostess, and holiday gifts. At your next get-together, you and your friends will enjoy a quality gourmet gift of exceptional taste. Gourmet Gift set comes with Italian Bread Dipping Herbs and Spices, which is a blend of flavors reminiscent of old Tuscany. Spice blend consist of quality Ingredients. All natural, basil, oregano, sun dried tomatoes, garlic, and parsley. No MSG, No Trans Fats. 

Enjoy with your favorite fresh baked bread or use it in your recipes to enhance the flavors of your favorite recipes. For extra flavor, soak 1 tablespoon of spices in 2 tablespoons of water for about 10 minutes, drain and add extra virgin olive oil.

Prepare an Italian table with quality porcelain bread dipping dishes and fine imported Extra Virgin Olive Oil. Dishes are made of bisque white porcelain for decorative serving and old world Tuscan charm. Each durable porcelain piece features artistic spiral lines for a versatile tabletop aesthetic that can be dressed up for entertaining or everyday use. The high quality bread dipping dishes make terrific gifts for those just starting out or for others who need everyday pieces that will coordinate with existing tableware. Made of fine American porcelain which has been highly fired with a shiny gloss for pleasing table appearance. Microwave and dishwasher safe.

• Durable Kitchen Porcelain 
• Chip resistant Dishwasher and Microwave safe 
• Made in USA 
• A Cruets.com Exclusive gift

bread dipping gift, gourmet gift, dipping dish gourmet gift, porcelain bread dipping 

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A study of the properties of the olive leaf and skin has been carried out by a team of researchers from the University of Granada. Their findings revealed that the properties found that maslinic acid, a substance found in the crushed olive pulp actually reduced the risk of carcinogens and associated processes.

The results of the research from the University of Granada have demonstrated what action maslinic takes when applied to the development of the cells of cancerous tumours. As an enzyme that hydrolyzes proteins, Maslinic acid is important in the regulation of the growth of cells. As a treatment for cancer it is beneficial because maslinic acid controls hypertrophy, the excessive development of an organ or cells, and hyperplasia a condition common to cancer sufferers.

Professor L Cara, from the department of Biochemistry and Molecular Biology, directed the work of PhD student Fernando Zurita. They summarised their findings by describing the three distinct advantages of the use of maslinic acid in the field of oncology. Firstly, highly cytotoxic is created naturally and therefore less toxic than other anti cancer products that contain chemicals. Its second advantage is that it only affects cells that are carcinogenic and have higher levels of acid in their pH. And thirdly, it protects and inhibits the appearance of cancer in cells that are more predisposed to becoming cancerous.

Treating cancer of all types

The research directed by Professor L Cara focussed entirely on the treatment of colon cancer by studying the effects of maslinic acid when used on affected cells. The study was carried out using transgenic mice but the research group under Professor Cara are still considering the likelihood that it may be possible in the future to apply this treatment to human cancer patients.

High concentrations of maslinic acid can be found in olive skin wax, as a pentacylic terpene it acts as not only an anti inflammatory and antioxidant but is anti-carcinogenic.

The Faculty of Sciences in the University of Granada is the only place in the world where maslinic acid is produced at semi-industrial levels.

olive leaf health benefits

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In winter skin and hair suffer from the cold and dry atmosphere. Many of us spend inordinate amounts of money to remedy this with jars of miracle creams that promise to banish all those problems. However, thanks to the healing properties of olive oil chapped lips, dry skin and hair can be reversed at much less expensive.

As a beauty treatment olive oil can be used in many different ways and can make the most of your natural beauty. It can be applied directly on to chapped lips or use as part of your bathing routine to moisturize your
skin. Add a little olive oil combined with any type of essential oil to your bath and allow the combination to do its work. If taking a bath before going to bed you may find lavender oil is more relaxing. This simple beauty treatment will result in pampered supple skin, and works perfectly every time.

For very dry hair that is crying out for moisture you can use olive oil as a deep treatment by applying warmed olive oil all over your hair, working from the root to the tip, ensuring that the driest areas are well covered, then cover your hair with a plastic shower cap and relax. The longer you leave the warm oil treatment the better but an hour should be the minimum.

You have taken care of your exterior by applying olive oil as a beauty treatment but by using olive oil in your diet you can bring out your inner beauty. Olive oil contains anti-oxidants that fight against free radicals which are known to damage skin so it makes sense to use olive oil wherever and whenever possible. Enjoy olive oil with salads or vegetables and the results will be seen in an improvement in your skin, hair and nails, not to mention a healthy heart.

 olive oil beauty aid  

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Mother’s Day gifts come in a variety of selections and styles. Most often these gifts are simple flower arrangements, chocolates and cards. Moms will never respond unkindly, but perhaps it is time to consider a gift that is a thoughtful indicator of the love and appreciation you have for your mother. A gift of considerate choosing that takes your gratitude to a level that will surprise and delight the very one who gave you life.

Our mothers spend a great deal of time in the kitchen and a unique kitchen gift or a gourmet gift of elegance and style will be remembered long after flowers fade, wither, and are finally discarded.

Imagine some time in the future; mom sits down for a cup of tea and traces her finger across the top of a Euro Glass Teapot, or a hand-blown set of oil and vinegar cruets, she received as a gift from you. She remembers special long ago moments she was certain she had forgotten. A thoughtful, daily used gift can provide a personal ongoing connection between you and your mother. Best of all - her thoughts will be toward you, not the gift.

This in no way diminishes the effectiveness of the gift; it actually enhances the overall gift giving experience. You see, a well thought out Mother’s Day gift is as much for you as it is for her; useful and appreciated – with memories attached.

When the second Sunday in May rolls around, consider a kitchen gift or a gourmet gift that conveys to your mom that you believe Mother’s Day is more than a special occasion – the day is a moment of insistence that she be held in the highest esteem. It may even be a moment when strained relationships can be mended and old offenses forgotten.

Long after the second Monday in May, our mom will settle back in her daily routine. Why not give her another reason to think of you each day. And you know, she will indeed.

Mothers Day gift, gourmet Mothers Day gift

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The baguette is a crispy long loaf of bread. It is typically about five centimeters wide and about 3 centimeters thick with a length of about two feet long. The baguette has a crispy crust on the outside with a white pitted crumb on the inside. The irregular holes can be fairly large and are characteristic of the baguette. In the mid 19th century, the steam oven brought about the French bread we know today.

It has been said that Napoleon is responsible for the invention of the baguette. However, the order to make long thin loaves that could easily be carried down the pant legs of soldiers, was not likely ever given. Napoleon’s armies carried portable ovens with them in their travels. The need for bread that would fit down the pant legs of his soldiers would not have been necessary. Napoleon did influence the production of bread by establishing standards for baking bread but had nothing to do with the invention of the baguette.

In 1920, French laws prohibited bakers from beginning work before four o’clock in the morning. This created a dilemma. How were they to have fresh bread ready in time for breakfast. Here is where the baguette was born. The long thin loaves of bread could be fully fermented, baked, and ready to eat by the time the early morning customers were ready to enjoy breakfast from their local bakery. Some English and French bakers still call the baguette “Vienna” bread. Most English people associate the words “French bread” with a long, golden baguette. The crust being crispy and sweet with surface cuts in the shape of a leaf. Never actually setting foot in France, they are unaware that traditional French bread was round and much fuller than the baguette.

We often serve sliced baguettes with some form of spread or cheese. Baguettes are also ideal for making sandwiches. The popularity of the baguette in France is obvious everywhere you go. It is not uncommon to see a baguette or two being carried by in the arms or backpack of the French pedestrian. Baguettes are enjoyed throughout France with jam, butter, cheese, or just plain.

French bakers loved the baguette due to the ease and speed of processing. Not to mention the fact that the baguette begins to stale within an hour of being baked making frequent trips to the bakery necessary. However, traditional French bread has regained popularity because of its longer shelf life. Traditional French
bread will stay fresh up to two or three days.

To look in an American cookbook from the nineteenth or twentieth century, you would likely find recipes for French bread but a recipe for the baguette would not be found. It would seem as though the production of the baguette was limited to professional bakers.

French Baguette

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The dough for Vienna bread were molded and then placed on boards that were covered in cloth with the smooth side of the dough down. The dough was then fermented until the size had doubled. It was baked with a good supply of low pressure steam if possible. Otherwise the dough would have to be washed with water before cutting the dough into loaves. Some bakers bump loaves on boards after dusting them with fine bread crumbs or corn flour placing them far enough apart so they would not stick together while fermenting. When this method was used, the dough had to be placed smooth side up. Traditional French bread can be made in much the same way only a softer dough is needed. Both Vienna and French bread dough can be used to make quality hard crust rolls.

Americans tend to have a fascination with foreign cuisine. This seems to be the case with the baguette and other types of French bread. We romanticize the French and their cuisine. French bakeries have captivated Americans and motivated bakers in America to create breads of the like. It is no surprise that the baguette has gained popularity in America and can now be purchased at any bakery or supermarket. Boulangeries have become recognizable in cities all over the world.

Bakeries today capitalize on the ancient recipes of the Old World which have gained undying popularity around the world. Long, slender baguettes, buttery croissants, loaves of crusty Italian bread, ciabatta, and French boules are all favorites that adorn the shelves of modern American bakeries taking advantage of America’s love for foreign cuisine.

The delicious flavors brought to the United States by immigrants have survived the ever changing tastes of the American people and regained popularity, as has the American fascination with foreign cultures. Even breads that are thought to be American, such as sourdough, have their roots in other civilizations.

Gains in technology have changed the ancient methods of bread making to produce bread that is more consistent and quicker to make. The marketing of yeast has ensured bakers everywhere that every batch of dough will rise and provided with recipes that will consistently make the same bread each time you make it. The invention of the steam oven made production of baguettes possible even when French laws prohibited bakers from working before four o’clock in the morning. Techniques that mechanically knead dough have reduced the production time of bread and now bread machines are available for use in homes everywhere.

White bread used to be consumed by the higher classes, as it was more expensive to produce, and bleached flour was not available to the poorer people. This has taken a recent turn as we realize the health benefits of whole grain products. White bread has become the cheaper, less nutritious product available for everyday consumption by those who can not afford or choose not to spend the extra dollars for more expensive whole grain bread. There are now even enriched varieties of white bread available for the consumption of children or others who prefer the flavor to darker breads.

french bread, vienna bread 

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Sourdough was made famous in the United States in California during the California Gold Rush. However, the process of making sourdough bread dates back to the Ancient Egyptians and was most likely the first form of leavening used. Sourdough was likely first created by accident when yeast from the air made it to a batch of dough and was allowed to ferment long enough for it to rise. The methods of making sourdough were developed over time by trial and error. The Egyptians also developed a starter batch for beer. Adding foam from a batch of beer to bread dough would also prove to be a successful leavening agent for bread. The use of this method of making leavened bread spread across the Old Country and was utilized as the most reliable way of sustaining yeast cultures until about a hundred years ago.

 According to legend, Columbus brought a starter batch of sourdough with him to North America. Sourdough was produced daily by inhabitants of the Old West every day. Used for pancakes, biscuits, bread, and cakes, sourdough was the biggest part of the diet to early pioneers. 

Even with the availability of commercial yeast and baking powder in the 19th century, sourdough was utilized by pioneers choosing to move away from the settlements and carried this tradition with them to the Old West. The year the Gold Rush began, the French Bakery opened up in San Francisco making this sourdough extremely popular in California and linking itself to the California Gold Rush. Even today, sourdough is still a specialty in San Francisco. The taste of sourdough can not be easily duplicated due to the long process involved. The distinct flavor of sourdough is a favorite among many, who even with the patent of a method of manufacturing powdered yeast in 1854, prefer to keep sourdough in their daily diet. 

A batch of sourdough can be used for and indefinite amount of time, so long as fresh water and flour are added daily. This method of passing the There are bakers in San Francisco who can trace their dough back to over a century ago. Every batch of sourdough has its own unique flavor and aroma that has been developed over time. Bakers will pass their dough down from generation to generation making it their best kept and guarded baker’s secret. 

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Bruschetta with drizzled olive oil

Bruschetta is basically a slice of toasted bread that is drizzled with olive oil and is a great way to resurrect a loaf of stale bread. Varieties of bruschetta can be rubbed with garlic or topped with tomatoes. The word “bruschetta” is derived from the Italian verb bruscare, which means to roast over coals.

Bruschetta was originally toasted bread rubbed with garlic, and soaked with oil by the poorer class. Garlic bread on the other hand was the evolved version that was enjoyed by those with a bit more stature. With time the tables have turned and the two have switched roles. Garlic bread has become the common food enjoyed by everyday people. Bruschetta has become the fancy alternative to garlic bread and is now served in upscale restaurants as the started to an Italian meal.

Bruschetta was probably originally the method dipping bread into freshly pressed olive oil to taste enjoy the flavors of the labor after producing olive oil. Country bread is now sometimes deep fried until saturated in olive oil or baked and then drizzled with olive oil. Both versions create a tasty treat.

bruschetta and garlic bread

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Pita has been the basis for many of the foods we enjoy today, to include pizza, but is typically Pita is also popular as a flat sandwich bread which is often filled with salads such as tuna or chicken salad. The portability of pita has made it a popular addition to many fast food chains in the United States in the recent past. “Wraps” filled with chicken and vegetables and topped with some sort of dressing or condiment are on the menu of almost any fast food place you walk in to. Flatbreads are often offered as a healthy alternative to the usual deep fried foods.

Pita or Pizza

The basic translation of pita is “cooked in ashes.” Pita is a slightly leavened flatbread of wheat flour, that was originally cooked in brick ovens. Flatbreads date back to prehistoric times and are probably the earliest breads created. The production of flatbreads did not require utensils or even an oven. In early times, flatbreads served the purpose of a serving platter for the daily meal.

The size of pita varies depending on who is making it and what it will be used for.  Pita replaced the word “plakous” of Greek origin that’s meaning had changed to be known as a thicker cake. The word pitta was used because pine pitch forms layers associated with breads and cakes.

Flatbreads were originally used as a serving dish for meats. This practice of topping flat bread with other foods for consumption could be where pizza got its start. The different dialects of Italy transformed the word “pita” to pizza. The act of topping a baked dough of grains and water and then topping it with a variety of ingredients has been around long before the pizza we now consume today.

pita bread

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Flatbreads date back to prehistoric times and still hold a place in today’s cultural cuisines. These breads can be quickly produced and are small enough to be taken anywhere. Flatbreads can be sliced open and stuffed with fillings of your choice or wrapped around meats and cheese to create a portable sandwich.

There are several varieties of flatbread. Italian flat bread is the most popular and well known. Arepa is a Venezuelan flatbread made of cormneal. Chapati is an Indian flatbread made of wheat flour. Lavash is a large Middle Eastern flatbread that can be hard or soft.

With the versatility of these nifty little bread pockets and wraps, it is no wonder how readily available they have become. You can walk into any supermarket and purchase these magnificent little pita pockets for a reasonable price. They are perfect for creating a quick snack or packing in a brown bag for lunch.

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The quality of any extra-virgin olive oil is dependant on several factors; namely the climate, variety of olive, method of harvesting and production process. Extra-virgin olive oils come in many different varieties and the aroma,  taste and color of each varies from region to region.

Generally speaking, the Liguria and Lake Garda regions in Veneto produce some of the lightest Italian olive oils while Tuscan and Umbrian olive oils are richer and fruitier and Sicilian, Sardinian and Calabrian oils are
lighter but fuller. Oils from the same region can differ widely in terms of taste and flavor. Conditions such as the type of processing method used and the time at which the olives are harvested all contribute to the eventual flavor of the final product. Tasting the various olive oils available in the market and deciding which one would suit your cooking best is always a fun activity. There are, however, some general guidelines that you should follow in order to ensure good results when you use olive oil to cook or as a dressing.

You should treat olive oil in the same manner as you treat wine. Using low grade wine in cooking would give food an unpleasant taste. The same applies to olive oil. Also, you must make sure that the taste and flavor of the olive oil you choose is suitable for the type of food that you are preparing. The three flavor classifications – mild, fruity and fruity-spicy – are each suitable for certain  types of food. Mild olive oil goes well with delicate preparations that do not contain garlic. Pasta sauces with garlic, herbs, spices and salads all taste excellent when paired with fruity olive oils. Fruity-spicy olive oils work best with grilled meats and roasts, dishes containing generous amounts of garlic and spices and aged cheeses. Before you decide to cook with it, you should always taste the olive oil in order to determine what sort of food will be best served with it. Always remember that the taste of olive oil is most intense when it is used raw.

Remember, cooking and serving quality ingredients offer the best results of your food preparation, especially so with olive oil. 

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• Texture – smooth, thick, sticky, pungent

 • Aroma and flavor – grassy, fruity, rancid, peppery, bitter, earthy,
  nutty.

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Surprise your guests a gourmet hors d’ourves of savory freshly baked Italian bread sliced and toasted lightly ready for a bread dip into extra virgin oil that has been blended with sweet and sassy spices. Your guests will toast your bread dipping appetizer extraordinaire.

Make your own special gourmet bread dipping recipe by making a bread dip from scratch. You can add your own selection of spices and herbs, specialty olive oil and vintage balsamic vinegar to your bread dip. Fresh spices will give the most pungent tastes. Other additions to the extra virgin bread dipping oil could be grated parmesan, cracked pepper or lemon juice.

If guests descend unexpectedly and no fresh spices are on hand, you can make a great bread dipping recipe by re-hydrating spices out of your cupboard. Sprinkle the spices into a shallow dish and cover the spices just barely with water. Have a glass of wine while you wait the 15 minutes to allow the spices to be brought to peak as they are re-constituted with the water. They will taste as though you just chopped them finely. Then drain the water from the spices and complete your bread dip by adding your specialty olive oil. Voila – a fabulous taste treat of olive bread dip.

Keep special extra virgin oil on hand at all times for just such occasions. That is a necessity for the great flavor that will have your guest raving about your bread dip. Fine oil and equally fine vinegar are essential ingredient to the gourmet bread dip. Freshly baked sour dough, Foccacio or baguette bread are good selections for bread dipping appetizers.

Your hors d’oevre can become a masterpiece by using dishes specially designed for bread dipping. Pool the balsamic vinegar into the extra virgin oil to give flair to your presentation. Slice the bread at an angle. Cut these slices in half. Offer the bread on a platter along with side dishes prepared your special way for bread dipping.

Your own special combinations of bread dip can be prepared in advance, stored in bottles and available for a party or a drop by guest. Bread dipping is delicious and fast and easy to prepare. You have created your own version of Old World cuisine.

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For years, hosts and hostesses have been serving chips & dip, cheese & crackers, vegetable & deli trays, and other common party foods to their guests. These hors d’oeuvres get eaten of course, but why not try something new? Imagine how satisfied party guests would be if they were served a slice of warm bread along with their choice of a variety of delicious olive oil bread dipping sauces.

The average host or hostess may think that this sounds too good to be true. Surprisingly, though, this appetizer is quite simple to prepare and, when you consider the price of quality potato chips, pre-cut vegetables, and other party foods, it is not very costly, either. Depending on the size of your party, all that you will need is two or three of the baguette loaves that you can purchase fresh at most grocery stores, a bottle of extra virgin olive oil, and some Italian herbs and spices. When you are shopping for your ingredients, remember that the quality of the olive oil you choose will make or break your bread dip. The higher the quality of your olive oil and other ingredients, the better your hors d’oeuvres will be.

To prepare your bread dip the first thing that you will need to do is re-hydrate any dried herbs and spices that you will use in the recipe. To do this, just soak them in a shallow plate of water for about 15 minutes. This will bring back their flavor and they will taste as if they were still fresh. Once the herbs and spices are done rehydrating, drain the water and add them to some extra virgin olive oil. For a unique flair, you can also add other ingredients such as sun-dried tomatoes, grated parmesan cheese, flavored vinegars, or lemon juice. If you use the time that your spices are re-hydrating to slice or cube the bread, then in less than half an hour you will have a mouth-watering appetizer that most guests will love.

Food presentation also plays a significant role in a fun and successful party. The use of a bread dipping dish instead of a plate or serving platter will provide a good foundation for the arrangement of your bread dips. Also, if you are using balsamic vinegar in any of the dips, you can create designs in the dip instead of just mixing them together. The breads can be either cubed or sliced and served on a platter that complements the bread dipping dish. If you wish to slice the bread, be sure to slice it at an angle for an attractive detail.

For some variety, you can serve a veggie tray along with your bread slices. Fresh, steamed, and grilled vegetables all go great with olive oil bread dips. Guests will also appreciate a variety of breads to choose form. Focaccia, sourdough, Italian, French, and other fresh-baked breads all work well for bread dipping. Another variation is to use the bread dips at dinner parties. They can be used as salad dressings, they can be drizzled over vegetable and pasta dishes, or they can also be used to marinade meats.

Make your guests happy by bringing a taste of the Old World to your next party. Bread dipping is healthy, fast, and appetizing so it is sure to please a wide array of guests.

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Chef cooking lessons: Learn authentic Italian food dishes in an informal and friendly environment. You will learn the passion of Italian cuisine and have a lot of fun doing it. Comprehensive instruction which covers all the basic Italian cooking techniques. 

More than just another cooking school: Enjoy a fun filled cooking vacation or holiday. You can choose between 4 days or a full week in the heart of Umbria, Italy. Just north of Perugia, Italy, enjoy a panorama of rolling hills, vineyards, olive groves and Etruscan and Medieval history. 

Italian cooking tours : Day trips are offered to taste extra virgin olive oils, pecorino cheese, Umbrian wines and to visit the some artistic cities in Umbria and Tuscany. All the tours have amenities of car and car driver with additional professional tourist services. visit us at http://www.cookinumbria.it 

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Serving fresh baked bread does not always have to be accompanied with just butter. Try adding a new taste sensation to your meals with our Bread Dip and some warm crusty bread. Start the bread dipping trend amongst your friends, and get them raving about your great idea.

Our Bread Dip is so versatile, it can also be used over pasta, salad, or even a pizza!

Full of flavor, our Bread Dip recipe can be used for more than just simple bread dipping. Use bread dipping oils and dipping sauces as a base for salad dressings or pasta condiments. Try it over grilled veggies for a new taste explosion, or drizzle it over homemade bruschetta for an authentic touch. There really is no limit to what you can use bread dipping oils for.

Serving Suggestions for Herbed Olive Oil Bread Dipping Mix:

Drizzle over pasta salad before tossing for a wonderful flavor. Place bread dipping oil in a pan as you roast root vegetables. It also provides a wonderful marinade for beef, chicken, lamb and pork.

Herbed Bread Dip Mix Recipe

Recipe produces 1 cup Ingredients:

2 tablespoons crushed red pepper
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons minced garlic
2 teaspoons salt

Directions:
Grind all ingredients together to create the base. To transform into bread dipping oil, simply add 1 tablespoon to a small bowl before pouring extra virgin olive oil over the mixture. Blend on low speed in you blender unitil well mixed together, and your Bread Dip is ready to go.

Some comments regarding the Herbed Bread dipping Sauce:

This never fails to impress and is a great hostess gift. I have made a double batch of the mixture and given it as a gift, along with a homemade loaf of bread and a bottle of quality extra virgin olive oil.We made a bulk batch and served it with cubed french bread, as it we felt it was the perfect accompaniment to the Italian meal we served. We were asked all night for the recipe. Even better, we made the dipping oil a couple of days before the party, and the flavor was simply amazing.  

Absolutely the BEST dipping oil I have ever come across. I don’t only use it for bread dipping, it forms the base for my homemade chicken artichoke pizza. I also use it in place of Italian seasonings. A wonderful recipe. Simple and quick appetizer, there is never any Bread Dip left at the end of the evening. I wanted to know the ingredients from Carabba’s. I used this recipe as my contribution to a dinner I attended and everyone was impressed. If you need to use the dipping oil immediately after making it, simply place into the microwave for about 10 seconds. Heating allows the flavors to blend immediately into the oil. Also, consider adding some fresh Parmesan cheese to the recipe in place of using salt.

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For a career in a professional kitchen, a formal culinary education is required if you want to make cooking your career, and a respected cooking school is the place to begin, and eventually earn your degree. 

A chef culinary school will offer the art and science behind the flavors of numerous cuisines. There you will learn the skills you need to work in the culinary field.  Knowledgeable teachers offer continued support throughout your training. After class graduation you will be prepared to go to work in a professional kitchen.

Info for respected culinary schools that offer world class instruction and traing in all aspects of the culinary industry. Wide range of programs that combine classical French techniques with American culinary methods. Skills include numerous cuisines.

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If you’re bored of serving carrot and celery sticks to guests, why not try something different? Be the first of your friends to use a new bread dipping dish and you’re sure to start a new trend. Add an olive oil dipping dish and some herb dips to the mix, and you’ve got yourself a culinary winner.

Combine Mediterranean-inspired oils with a variety of breads in a classy bread dipping dish, and you’ve created an appetizer that can be used no matter what the occasion.

There’s no need to run around searching for a gourmet grocer either. Simply visit your local supermarket and look for the olive oil section. Be prepared to spend that little bit extra for a bottle of extra virgin olive oil. Being the highest quality oil, it has a wonderful flavor, and is the best option for bread dipping. It’s likely you might already have some pure olive oil at home, but this is best left for cooking, as the flavor pales in comparison to extra virgin olive oil. 

Despite the name, extra light olive oil does not contain any less calories than other olive oils. The lighter color and flavor is what is referred to in this instance. It makes a great substitute to canola or vegetable oil when baking.

With a bread dipping dish, you can serve several oils and sauces at once. Place flavored oils such as fresh basil, lemon juice or roasted garlic in one of the olive oil dipping dishes to accompany the bread.

If you’re keen to create your own unique oil for bread dipping, consider adding some prepared basil pesto, Kalamata olive tapenade or sun dried tomato pesto to the oil. Mix well and to ensure that the flavors develop, leave the blended ingredients to stand for a minimum of 15 minutes.

If you want things spiced up a little, add a teaspoon of Italian seasoning and a dash of crushed red pepper flakes to a quarter cup of olive oil. For another flavor, fill one of the olive oil dipping dishes with freshly grated Parmesan cheese. First, dip a piece of bread into the oil, and then into the dish containing the cheese. Your guests will be stunned at the taste sensation.

And don’t think you need to stick to the standard french bread stick. Breads that a great for bread dipping include ciabatta, focaccia and sourdough, all of which can be found at your local deli or bakery. On a cold winter’s night, serve a loaf of warm French bread dough. 

The bread dipping dish is versatile and functional. Try filling with steamed vegetables instead of bread, and dip the vegetables into the flavored olive oil. For the perfect Italian appetizer, place your favorite oil in the olive oil dipping dish and then dip bread or vegetables into the oil. Olive oil bread dipping dish can be found in white porcelain with color graduations in the dish when filled with olive oil. It makes a wonderful wedding present, especially for a visual presentation on the newlyweds dining table. Once the oil is placed in the olive oil dipping dish, lovely green tones will filter through, providing both a work of art and a feast. bread dipping, dipping oil, dipping appetizer  

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Mediterranean Diet 

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So, what exactly is olive oil dipping? It’s quite simple really. Take some flat Italian bread, or some fresh, steamed or grilled vegetables, and dip them into extra virgin olive oil. Olive oil dipping is a great, healthy alternative to other types of snacks, and can be used for many different occasions.

Try creating different olive oil dipping sauces for unique flavor sensations. Cracked black pepper, basil, sun dried tomato pesto and lemon juice all combine well with olive oil. But don’t stop there. Use your imagination to come up with olive oil dipping sauces based on your personal taste preferences. Simply add your herbs and spices to the olive oil and let it stand for at least 15 minutes so that the flavors can combine.

Olive oil dipping sauces are extremely versatile, and don’t have to be used exclusively for olive oil dipping. T