Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Archive for the Category 'Oil and vinegar recipes'

Oil and Vinegar Dressing

Monday, February 03rd, 2014

Tasty Oil and Vinegar Dressing

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

Balsamic Vinegar Mushroom Crepes Recipe

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.

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]


Rosemary Chicken recipe

Saturday, June 14th, 2008

Rosemary chicken


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

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.

[tag] rosemary chicken[/tag] 


Vinaigrette Recipes

Friday, May 23rd, 2008

Quick Pesto Vinaigrette

Time to prepare: Five minutes


6 Tablespoons of Olive Oil, extra-virgin
2 Cloves of peeled Garlic
1 ½ Tablespoons of Walnuts or Pine Nuts
1 Cup of Basil Leaves, fresh

3 Tablespoons of White Wine Vinegar


1. Place the garlic cloves and nuts in a good processor and blend them until they are finely chopped.

2. With the processor still running, add the basil leaves then turn off the processor and scrape the ingredients from the walls of the container.

3. Turn the processor on again and add the vinegar and oil slowly through the feed tube. Mix the resulting dressing well and pour over green salads, tomato salads, or use over broiled, grilled, poached, or sautéed fish or poultry. Three-fourths cup serves: 4 to 6 servings as sauce; 6 to 8 servings over salad.

Raspberry Vinaigrette

Time to Prepare: 5 Minutes


¼ Cup of Olive Oil
2 Tablespoons of Raspberries, fresh
¼ Cup of Raspberry Vinegar
Black Pepper, freshly ground


1. Mash the raspberries. Add the vinegar to the raspberries and mix well before beating in the olive oil.

2. Add salt and pepper to taste, then serve drizzled over salad or as sauce for sautéed chicken breasts or grilled quail.

Half cup serves: 4 servings over salad; 2 to 4 servings as a sauce

Lemon-Olive Vinaigrette

Time to Prepare: 10 Minutes


¼ Cup of Olive Oil
Juice from 2 Lemons
1 Tablespoon of Olivada (black olive paste; found in fancy food stores)
Black Pepper, freshly ground
1 Tablespoon of Italian Parsley leaves, finely minced

1. Place the lemon juice and olivada in a bowl and mix well. Then beat in the olive oil.

2. Add salt and pepper to taste, then garnish with parsley. Works well as a sauce for fish or cooked dried beans.

Asian Vinaigrette

Time to Prepare: 5 Minutes


¼ Cup of Rice Vinegar
1 Tablespoon of Soy Sauce
½ Teaspoon of Sugar
½ Cup of Sesame Oil, Chinese
A pinch of Red Pepper Flakes

1. Mix the vinegar, soy sauce and sugar in a bowl. Then beat in the olive oil.

2. Season it with red pepper flakes until it is to your liking. The resulting dressing is best used over steamed vegetables.

¾ cup serves: 6 to 8 servings over salad.

[tag] vinaigrette recipes[/tag] 

Salmon with Balsamic Reduction

Thursday, April 10th, 2008

A Balsamic Vinegar Reduction to Accompany Salmon Ingredients:

Half a cup of aged balsamic vinegar
Half a cup of chicken broth
1 tsp of fresh thyme, finely chopped
¾ tsp sea salt
¼ tsp black pepper, freshly ground
2 lb Salmon fillets, cut to give six pieces of equal size
2 tsps of canola or grape seed oil


In a pan that will not react to the vinegar mix vinegar and chicken broth and bring to a simmer for up to twenty five minutes or until the quantity has reduced by fifty percent.

Meanwhile mix the other dry ingredients which include the thyme, salt and pepper and cover the top of the salmon by rubbing in these ingredients. Heat the oil in a skillet and add the salmon with the skin side on top. The salmon fillets should be cooked for up to six minutes and turning regularly so that the salmon begins to flake but is still pink in the center. This process should be repeated for each piece of salmon.

To serve, drizzle your balsamic over each piece of salmon and accompany with fluffy mashed potatoes. To compensate for the richness of the salmon there is a higher quantity of vinegar and a lighter vegetable oil in this recipe.

[tag] balsamic salmon recipe[/tag]


Vinaigrette Dressing Balsamic

Thursday, April 10th, 2008

Home Made Vinaigrette Dressing Made From Balsamic Vinegar


3 tbs Balsamic vinegar, aged variety
1 tsp French mustard (Dijon)
1 clove of crushed garlic
Extra virgin olive oil – ¾ cup
To taste – salt and pepper


Mix all the ingredients in a blender to create an emulsion. The vinaigrette will be denser than made by hand. For up to 8 servings, one cup will be adequate. For one serving up to 3 tablespoons of dressing is required. When you have processed your dressing you can either serve immediately or store in an airtight container in a refrigerator. If using after the dressing has been refrigerated you will need to quickly blitz prior to serving.

Vinegar Brine, Apples and Pork Chops


4 tbs sugar
5 tsps Kosher salt
3 cps Cold water
5 Freshly ground whole peppercorns
1 bay leaf
Four 8 oz pork loin chops including the bone
4 tsps Extra virgin olive oil
2 Peeled, cored and sliced apples, Pink Lad or Braeburn. Ensure slices ¼” thick.
2 cups of apple cider vinegar


Simmer the apple cider vinegar in a non reactive pan for 8 minutes or until reduced by 50%. Add the salt and sugar when the pan containing the vinegar has been removed from the heat and stir until the salt and sugar is dissolved. Transfer to a mixing bowl and add ground peppercorns, water and the bay leaf. When this mixture has cooled, pour over the pork chops which should be placed in a baking tray. The chops and mixture should now be covered and allowed to marinate in the refrigerator overnight.

Before cooking your chops preheat your broiler, take the chops out of the brine mixture and ensure they are drying by patting with a paper towel.

Place the chops on a baking sheet lined with kitchen foil and cook for about 6 minutes on each side. When cooking is complete, remove them from the oven and allow to stand for a few minutes. Loosely cover with kitchen foil to create a tent.

While your pork chops are resting, heat 2 tablespoons in a saucepan and add the apples. Sauté for about seven minutes or until they are softened and tender. Season with salt and pepper. The pork chops are served with apples and a little of the remaining olive oil. Your Pork chops can be accompanied by potatoes or pasta.

[tag] vinagrette dressing[/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]


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