Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Archive for March, 2008

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] 

Aged Balsamic Vinaigrette Recipe

Monday, March 03rd, 2008

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. 

[tag] vinaigrette dressing, vinaigrette recipe, balsamic vinaigrette[/tag]

Modena Balsamic Masserie di Sant’Eramo

Friday, March 21st, 2008

Balsamic Vinegar of Modena
Aceto Balsamico di Modena Acidity 6%
Product of Italy

This balsamic vinegar is produced in Modena in Italy. The process used to create this balsamic vinegar an age old method that has not altered for hundreds of years. Red grapes are picked from the vine and transformed into a concentrate by the cooking process. This concentrate is accompanied by a wine vinegar and kept in wooden casks to age.

Because of its exceptional quality due to the process by which is it made and aged this particular balsamic vinegar is widely used as a gourmet product for many aspects of Italian cuisine. There is no doubt that Masserie di Sant’Eramo would be the first choice of any discerning cook when preparing a recipe that requires balsamic vinegar.

Masserie di Sant’Eramo is superior to most other wine vinegars because of the traditional methods used to produce it. The whole process of creating this balsamico is slow and deliberate. The grapes used for the creation of this balsamic vinegar lend body to the final product as they are only picked once they are perfectly ripened. Like fine wine, the finished grape concentrate is slow aged in wooden caskets. The resulting rich flavour is second to none. Because of its intense flavour this balsamic vinegar can be used sparingly in salad dressings or on its own.

Balsamic vinegar has a rich intense flavour and only a little is required to bring extra flavour to your dishes. The uses for this balsamico are many and varied. Balsamic vinegar is also an excellent tenderizer for all meats and poultry and can be used as part of the ingredients for a marinade. Balsamic vinegar will add a zest to many dishes hot or cold, particularly pasta, fresh salads, vegetables, and even soup. A really popular use for Balsamic vinegar is Bread dipping. All you need is your cruet set of gourmet oil and aged Modena vinegar and you have the basis of the perfect Mediterranean snack.

To prepare this delicious traditional Italian appetizer, you need some exciting fresh Mediterranean or French bread. You may also like to add some sliced tomatoes for extra taste. Also dress a fresh steamed medley of vegetables and season with sea salt and a little of the Balsamico di Modena.

As an idea for gift Masserie di Sant’Eramo is a perfect offering for any occasion. Instead of offering your party hostess wine or flowers why not consider a bottle of this exclusive aged gourmet balsamic vinegar. Friends, family and discerning lovers of good food will really appreciate its quality and originality.

[tag] Modena balsamic, balsamic vinegar, Masserie di Sant’Eramo[/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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