Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Archive for the Category 'Oil and Vinegar'

Drip Free Vinaigrette Bottle

Monday, March 03rd, 2008

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 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.

[tag] vinaigrette bottle, vinaigrette shaker, drip free vinaigrette [/tag] 

Oil And Vinegar Panzanella Salad

Saturday, January 04th, 2014

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

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

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.

[tag] greek salad[/tag]


A vinaigrette for salad or fish

Monday, May 26th, 2008

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.

[tag] vinaigrette simple[/tag]

Vinaigrette Recipe

Tuesday, April 08th, 2008

Basic Vinaigrette

Vinaigrette is easy to prepare and store. You can make a batch a day before you need it and keep it in the refrigerator. You should add only a few garlic and shallots since the flavors usually become stronger as time passes by.

3 to 6 tbsp vinegar of your choice/ Lemon juice may be added or used as replacement
¾ cup of mixed pure olive oil and extra virgin oil

Dash of pepper and Kosher salt

Other options:
1 and 1 /2 to 2 teaspoons of any vinegar you want (Lemon juice could also be a good second choice
Salt and pepper, Kosher version
1 ½ to 2 Dijon mustard, usually served with Champagne vinegar or white wine.
1 tablespoon of minced shallots
½ to 1 teaspoon garlic (pressed or pureed)
Herbs, freshly chopped


Whisk the ingredients together, except the olive oil. As soon as the mixture is blended. Add a dash of pepper and salt to taste. Then check the taste. You may add other ingredients or add to the main ingredients. This batch will yield one cup.

[tag] basic vinaigrette, vinaigrette recipe[/tag]


Bread Dipping and Olive Oil

Friday, March 14th, 2008

Dipping with olive oilOlive Oil Dipping Dishes With Bread

1 Cup Extra Virgin Olive Oil
2/3 Cup Balsamic Vinegar
15 Cloves Pressed Garlic
15 Cloves Finely Minced Garlic
1/4 Pound Chopped Fresh Basil
1/8 Pound Chopped Fresh Thyme
1 1/2 Teaspoon Salt
4 Ounces Seeded and Minced Jalapeno (Add more if you like spicy foods)

Add all the ingredients to a mixing bowl and whisk them together  until an even distribution is obtained. Let the mixture settle for 15 to 20 minutes before serving over fresh French or Italian Bread.

Garlic Olive Oil Bread Dip

Carabba’s is a renowned restaurant that serves fresh sourdough bread, accompanied by a bread dip that mesmerizes the taste buds, leaving you wanting more. Spaghetti or Stromboli, prepared with the same dip, also make wonderfully tasty bread dipping dishes.

Garlic-Olive Oil Bread Dip Recipe

1/2 c. extra-virgin olive oil
1 tsp. sea salt
1/4 tsp. course grind black pepper (or freshly ground)
3 cloves garlic, smashed and coarsely chopped
1 tsp. Italian seasoning
1/8 – 1/4 tsp. red pepper flakes

Add all the ingredients to a small bowl and mix until they are evenly distributed, then allow plenty of time for the mixture to settle. The longer you do so, the stronger the flavor of the dip. The dip can be used immediately or kept refrigerated for some time, but should always be served at room temperature. Bread, pizza, spaghetti – all taste excellent when accompanied by this dip.

[tag] olive oil dipping, olive oil bread dip[/tag] 


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