Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Drip Free Vinaigrette Bottle

Monday, March 03rd, 2008 11:30am

Vinaigrette Shaker BottleThe perfect vinaigrette bottle for any table. Finally an oil and vinegar cruet. Two essential cooking and serving ingredients are oil and vinegar. A healthy combination of both will create numerous savory vinaigrette dressings for a garden salad.select item

A recent import from Europe is a vinaigrette shaker that is designed not to drip! When creating oil and vinegar based dressings for salad this shaker is indispensable. Just combine your ingredients in the receptacle by shaking. You are now ready to pour. The lid design of this vinaigrette ensures perfect storage and the contents will not escape when being shaken, which is a great advantage. The bottle is made of glass so that the contents can be viewed easily and is practical for dishwasher and microwave use. The ingenious design of the stainless steel spout prevents drips, so you can be confident your expensive table linens will remain pristine.

vinaigrette bottle, vinaigrette shaker, drip free vinaigrette  

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Aged Balsamic Vinaigrette Recipe

Monday, March 03rd, 2008 11:12am

Vinaigrette dressing as a commonplace food item found in most pantries. It is so simple to make and can be varied by adding different ingredients to the oil, vinegar and mustard base elements. The ingredients can be altered depending on individual taste.

Balsamic Vinaigrette Recipe

1 tbs soy sauce or tamari
2 tbs honey (clover variety)
2 cloves of garlic put through a garlic press
½ cup of extra virgin olive oil
Dried red pepper to taste (should be crushed)

Blend all ingredients together either in an average sized bowl or food processor. Pay attention to the mixing of oil and vinegar to ensure they are perfectly blended and the end result is smooth an even.

A crisp seasonal salad is the ideal accompaniment to your vinaigrette. When you have dressed your salad you should refrigerate your leftover dressing by storing in an appropriate sealed container. By creating your vinaigrette dressing at home to your specifications you can be confident that no fats that have been hydrogenated, which occurs  in mass produced, shop bought products. During the manufacturing of off the shelf dressings, fats are hydrogenated to help stabilize the contents and prolong longer life of the product. The disadvantage, however, is that these hydrogenated fats turn into harmful trans fats. These are difficult to detect as there is  no legal requirement for the manufacturers to display this information on the contents label. 

vinaigrette dressing, vinaigrette recipe, balsamic vinaigrette

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The Tradition Of Modena Aceto Balsamico Balsamic Vinegar

Thursday, October 02nd, 2014 11:42am

At one point in history, this special luxury was reserved only for the wealthy, especially for monarchs, kings, and potentates. Perfume and taste mix in a harmonious manner as they meet, the special Aceto Balsamico Traditional Balsamic Vinegar from Modena. It’s discrete but never overbearing, olfactory presence makes every sweet or savory recipe more precious, raises the senses and stimulates the mind. Aceto Balsamico is something every Italian kitchen has and is never without. For this reason, following no other than the Duke of Modena, many professional people at the turn of the millennium who boast of the Modena model, always hide a piece of history: a set of balsamic vinegar in the attic. This special Italian balsamic vinegar, the fruit of a long and learned ageing process of sugared grape must in precious wooden barrels, invites you to enter the fascinating world of olfaction. Of the five senses, this is the least known and yet it is the ultimate gastronomic enrichment, the strongest sensorial experiences, of memory and emotions linked to great tasting Italian food. Nowadays, Modena Aceto Balsamico Balsamic Vinegar is very commonly used for toppings in many recipes, as well as deserts. Balsamic Vinegar is a must have for every salad dressing, just like the vinaigrette dressings.

A Common Mediterranean Diet With Olive Oil Similar To USDA And AHA Guidelines

Monday, March 10th, 2014 3:40pm

A common Mediterranean diet usually uses olive oil instead of butter, has its own unique herbal flavoring blends, and has methods of combining foods in ways Americans have never thought of doing. However, when you consider the core concepts of a Mediterranean diet, you will find that it is not much different than most nutritional counseling people hear through health agencies like the United States Department of Agriculture (USDA), the American Heart Association, and the American Cancer Society. Organizations like the ones mentioned have developed their own food guides and pyramids in order to recommend improved dieting to the general public. If you want to know how the Mediterranean diet correlates with the guides proposed by these types of organizations, then you need to take a look at the major food guidelines commonly available to our society. Here is some of the nutritional information recommended by some of the more well known nutritional agencies.

The American Heart Association (AHA) has been dedicated to advocating a heart conscious diet for many years, starting with their 1970s cookbook and now having their own very informative website. In 1957, the AHA proposed that reducing one’s fat out of the daily diet would significantly reduce heart disease, which was becoming a common cause of disability and death in the United States and all developed countries. The AHA is regularly providing evidence on the correlation between a poor diet and the onset of coronary heart disease, and they are constantly revising and updating their stand on this claim whenever there is a public need to extend their research.

So far, the AHA has been unanimous in saying the excessive consumption of fats (like saturated fat) causes the risk for coronary heart disease to rise. To help promote this stance against increasing coronary heart disease rates, the AHA has proposed a dietary plan promoting a heart conscious diet with healthy foods. In 1989, the AHA met with nine other health and government organizations to discuss the latest trends in heart health, and they all concluded that changes in the American diet could help to either keep or improve the health of most people in the United States.

The American Cancer Society (ACS) states that almost 500,000 people die each year from cancer in the United States, and a third of those deaths are related to poor diets. Because of this, the ACS has created their own dietary guide as a solution to preventing a third of the cancer-related deaths. The ACS healthy diet—when combined with exercise and other healthy activities—was definitely a good solution for decreasing cancer rates. This diet, created in 1996 and seconded in 1998 by the ACS Advisory Group on Diet, Physical Activity, and Cancer Nutrition, and Cancer Prevention, is closely aligned with the Mediterranean diet, which promotes large portions of plant foods, limited high-fat content foods, and a balance between exercise and consumed calories.

Oil and Vinegar Dressing

Monday, February 03rd, 2014 7:39pm

Tasty Oil and Vinegar Dressing

Ingredients
2 tsp wine vinegar, white or red
6 tbsp light olive oil
½ tsp Dijon mustard
1 whole garlic clove, peeled
Just a pinch of sugar
Salt and freshly ground black pepper, to taste

To prepare:

1. In a screw-top jar with a secure lid, combine all ingredients and mix by shaking well.
Leave to infuse
2. Don’t leave the garlic in for more than a few hours, or you’ll get a bitter taste instead of the desired light garlic scent.

You may also like to try these variations:

Instead of Dijon, use wholegrain mustard
Instead of garlic, try shallot, peeled and halved. Remember to remove after several hours.

Try a pinch of dried herbs. If you’d like to use fresh herbs, be sure and add them just before serving; they’ll discolor and become limp if left sitting too long in the dressing.

Chopped capers and/or anchovies heighten the Mediterranean flavor when added to the vinaigrette.

For a delicious blend-in, try a ripe avocado, calorie-rich but full of healthy oils.

Create a creamy version with the addition of 1 tbsp of light mayonnaise, low fat crème fraiche or low-fat Greek yogurt. You can also pour these dressings over blanched vegetables like broccoli and fine greens, or shrimp salad.

Prep time: 5 minutes

Balsamic Porcini Crepes With Cheese

Monday, January 06th, 2014 8:02am

Balsamic Vinegar Mushroom Crepes Recipe
Crepes:

Six tablespoons unsalted butter
Three large eggs
One cup white all purpose flour
One cup milk
Two teaspoons minced fresh thyme
Melt the butter and pour two tablespoons in a blender along with the eggs, flour, and milk and blend until smooth. Then blend in by hand the thyme. Cover the mixture and keep in the refrigerator for at least one hour.

Over medium heat in a saucepan, pour in the remaining butter. Then put one quarter of the refrigerated batter into the saucepan and mix the batter well, spreading it throughout the entire pan on all sides. Cook for one minute, then turn and cook for 30 seconds. Repeat until all the batter is cooked and place in the oven at low heat to keep them warm until ready to serve.
Porcini Filling:

One tablespoon Aceto Balsamico Modena Balsamic Vinegar
Three tablespoons extra virgin olive oil
Four ounces fresh white goat cheese
One leek using only the white part
One pound fresh porcini mushrooms

Sauté the leek in a saucepan for three minutes over medium heat with the olive oil. Put the mushrooms in and cook for 10 minutes. Mix in two ounces of the goat cheese with salt and pepper and remove from the burner. In a separate bowl, mix the balsamic vinegar with the other two ounces of goat cheese and set aside separate.

Spread two tablespoons of the mushroom sauce from the first pan on half of each crepe. Roll up and spread the balsamic and goat cheese on it and serve on a platter right away.

Oil And Vinegar Panzanella Salad

Saturday, January 04th, 2014 4:10pm

Tuscan Bread Salad Recipe

One cup fresh basil leaves
Two ripe tomatoes
Three cloves garlic
One load of one day old Italian bread
One cucumber
One third cup extra virgin olive oil
One half cup red onion
One quarter cup Modena Aceto Balsamico Balsamic Vinegar
One half cup green bell pepper
Cracked pepper to taste
Sea salt to taste

On a cutting board, dice the garlic. Then seed and chop both the tomatoes and the cucumber into one half inch pieces. Slice the onion as well as the bell pepper and then slice the bread into half inch cubes. Take out a mixing bowl and put the red onion, cucumber, bell pepper, the tomatoes, and the bread cubes in the bowl. Pulp the balsamico, basil, and the garlic in a blender. Then slowly pour in the olive oil while it continues to mix. Blend altogether with the bread in the mixing bowl and add salt and pepper. Serve at room temperature right away.

Greek Salad with Feta cheese

Friday, July 04th, 2008 5:08pm

Village salad with feta cheese (Greek salad) You will need:

1 red onion (small)
1 tomato (large)
2 green bell peppers (large)
1 red bell pepper (large)
2 cucumbers (large)
6 black olives (large)
½ cup of feta cheese that is crumbled
½ cup of vegetable oil
1 ½ tsp white wine vinegar
Season with salt and pepper

Method:
All the vegetables should be peeled, chopped and deseeded. Combine together in a large dish. Mix together the oil and vinegar and by using a whisk and pour over the salad. Finally, add the feta cheese to the salad and season with a little salt and pepper. Prior to serving ensure that the salad is well tossed.

greek salad

 

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Rosemary Chicken recipe

Saturday, June 14th, 2008 1:01pm

Rosemary chicken

Ingredients:

¼ cup lemon juice, freshly sweet
¼ cup olive oil
2 cloves minced garlic
1 ½ teaspoons fresh thyme, chopped
1 whole bay leaf
1 ½ teaspoons fresh rosemary, chopped
½ tsp salt
4 large chicken breasts, skin and bones removed

Procedure:
In a small bowl, whisk together all the ingredients except for the last one. Use a large zip-close bag to marinade the chicken breasts. Place the chicken breasts in the plastic bag and pour the mixture from the bowl. Close the bag tightly and place in the refrigerator for 24 hours. Gently shake the bag from time to time. After giving it sufficient time to marinate, preheat the boiler and set it to high.

Discard marinade. Take the chicken breasts and place them on a baking sheet or broiler pan after you have lined them with foil. Broil for eight minutes then flip the chicken breasts and broil for another seven minutes.

This recipe serves 4.

rosemary chicken 

 

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A vinaigrette for salad or fish

Monday, May 26th, 2008 3:58pm

A simple vinaigrette: a bottle of olive oil, a pinch of sea salt, a cruet of vinegar, and a pepper grinder. With these simple instruments and ingredients, you can make your own vinaigrette, a humble sauce that many do not even consider to be a proper sauce.

The French have named it “la sauce vinaigrette”, however, and when done properly, it can turn an ordinary salad into an extraordinary dish. Vinaigrettes are not reserved only for salads, and can be used to good effect in a multitude of dishes such as grilled fish, roasted chicken, pan-seared steak, or wilted greens.

Vinaigrettes are extraordinarily simple to make, and all you really need to know is the 3:1 ratio. This denotes the ratio of amounts of oil to vinegar. Because vinaigrettes are made from so few ingredients, however, the quality of each ingredient is very important, as it contributes much of the flavor of the sauce. You should only use the best olive oil and vinegar that you can buy. Good sea salt and freshly cracked black pepper are important too.

The only things that you will need besides your ingredients are a whisk and a bowl. First place the salt and pepper in the bowl together with the vinegar, then whisk them thoroughly. This allows the salt to dissolve in the vinegar, as it does not do so in oil. Once this is done, you can whisk in the oil, and your basic sauce vinaigrette is complete.

A typical vinaigrette is made using red wine vinegar and olive oil. By combining that with a few key ingredients, the number of variations of vinaigrette that you can make is almost endless. Here are some standard variations that you may consider:

Honey-Mustard Vinaigrette: Substitute white wine vinegar for red wine vinegar, then whisk a tablespoon of honey and stone-ground or Dijon mustard into it. Finally, add your olive oil. This vinaigrette complements grilled steak or salmon beautifully.

Cilantro-Basil Vinaigrette: Use balsamic vinegar in the place of red wine vinegar, then add a few tablespoons of minced fresh basil and cilantro. Finally, add the olive oil to the mix to complete the vinaigrette.

Citrus Vinaigrette: In the place of vinegar use citrus juice, such as lemon juice or lime juice. Taste as you add the citrus juice, and you may wish to add more oil to balance out the tart taste. This vinaigrette tastes excellent with avocado salad or grilled fish.

Warm Cider Vinaigrette: Fill ½ a cup with cider vinegar, chopped shallots, salt and pepper and leave to simmer until it is reduced to 1/3 cup. Stop heating it and stir 2/3 cup of olive oil in. Tastes best served over slightly bitter greens, bacon strips and warm goat cheese.

Sherry-Walnut Vinaigrette: Substitute sherry vinegar for red wine vinegar, and mix with walnut oil instead of olive oil.

Champagne-Hazelnut Vinaigrette: Combine champagne vinegar with hazelnut oil and whisk together. Use over a salad of baby spinach, sliced strawberries, and some crushed, toasted hazelnuts.

Jalapeño-Lime-Cilantro Vinaigrette: In the place of red wine vinegar, use equal parts white wine vinegar and lime juice. Place this in a food processor along with salt, pepper, half a seeded jalapeño, and two tablespoons of fresh cilantro. Blend until even, then drizzle in olive oil while motor is still running.

Anchovy Vinaigrette: Blend two or three anchovy fillets in a blender with red wine vinegar and two teaspoons of Dijon mustard. While the motor is still running, slowly pour in the olive oil, then serve the resulting sauce over steamed asparagus, romaine salad, or poached leeks.

Parsley Vinaigrette for Roasted Meat or Poultry: Roast or pan-sear meat or poultry, then blend 3 tablespoonfuls of the hot juiced left in the pan together with red wine vinegar, pepper, salt, and 2 tablespoonfuls of fresh parsley. Keeping the motor running, slowly pour in 2 tablespoonfuls of olive oil.

Garlic Vinaigrette: Using a mortar and pestle or the flat side of a kitchen knife, mash a large clove of garlic with salt. Then, add vinegar and pepper to the mixture before whisking it with the olive oil. Alternatively, you could use one tablespoon of roasted garlic in the place of the mashed garlic. Tastes fantastic with grilled steak or lamb chops.

Ginger-Sesame Vinaigrette: Stir 1 tablespoonful of fresh minced ginger into rice wine vinegar, then whisk in toasted sesame oil and canola oil mixed in the proportions of one part sesame oil to three parts canola oil.

vinaigrette simple

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