Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Glass Oil Drizzlers

Wednesday, March 05th, 2008 7:48pm

Drizzle CruetsThere are many different types of oil drizzlers, made from different materials. For storage and dispensing of vinegar and olive oil, one must know which materials make the best oil drizzlers in order to avoid potential problems.

Vinegar is a form of acid and is corrosive. Different vinegars have different acid concentrations and their corrosiveness varies accordingly. Metal containers are therefore a bad choice for storing vinegar as it will slowly dissolve the metal. The only exception is stainless steel. Stainless steel, ceramic and glass make the best storage and dispensing containers for vinegar. Containers should also be capped with corks or stoppers that are corrosion resistant. Many inexpensive spouts and stoppers from China are mostly made of metal and are not recommended.

Glass is an excellent material for containers to hold oil and vinegar because it is not easily corroded and is also easy to clean. Our oil drizzlers are made with the highest quality Borosilicate Simax glass, which is a very hard type of glass not too different from the commonly used Pyrex? The glass is hand blown, so each container is different, but retains a high level of quality and aesthetic appeal. Vinegar does not cause our glass oil drizzlers to corrode, and they are easily cleaned using hot water and some dishwashing liquid.

The drizzle cruets pictured here are made of glass and consists of two parts – a body and a pour spout. A good oil drizzler is made of glass, and our cruets are constructed using only glass. They are non-drip, with friction-fitted glass pour spouts that prevent those little accidents that are all too common with other containers. The neck of the main body is flared, forming a funnel that makes pouring vinegar or oil into the cruet easy and convenient. A vent forms part of the spout, allowing pressure inside and outside the container to equalize during pouring, creating a smooth flow of liquid when dispensing from the cruet.

Cruets.com oil drizzlers are perfect for use in cooking or serving. Holding up to six ounces of fluid, our oil drizzlers allow oil or vinegar to be lightly drizzled over any desired dish and are also dishwasher safe.

Recipe for basic Vinaigrette

Tuesday, March 04th, 2008 8:01pm

Basic vinaigrette

For this recipe the ingredients can be adjusted according to taste i.e. oil and vinegar ration can be changed to suit.This recipe makes about ¾ cup.

2-4 Garlic cloves put through a garlic mincer (cloves should be large)
¼ cup of extra virgin olive oil
¼ cup of balsamic vinegar
2 tsps French mustard (Dijon)
1 tsp sugar
1 tsp salt
To taste ground black pepper, and, or, cayenne pepper (you choice)
Selection of chopped herbs.

All the ingredients can be blended together in one bowl. If stored for several days in a refrigerator you will need to let the dressing stand in a normal temperature for a while before serving.

[tag] basic vinaigrette recipe[/tag]

 

Tomatoes Vinaigrette Dressing over greens

Tuesday, March 04th, 2008 9:07pm

Red Ripe Tomatoes Vinaigrette Dressing

This is a recipe that makes excellent use of firm ripe tomatoes when they are in season which is ideally towards the end of the summer months.

Choose the best quality tomatoes and extra virgin olive oil. By adding ingredients such as onions, parmesan and parsley can result in an astonishingly delicious combination of flavours.Makes up to 8 generous portions.

1/3 cup wine vinegar
2 tsps oregano
1 tsp sea salt
2 cloves crushed garlic
½ tsp black pepper, freshly ground
½ tsp mustard powder
1 cup extra virgin olive oil
8 to 9 sliced, firm, ripe tomatoes
White parts of 3 green onions finely minced
1 tbs chopped parsley (fresh)
¼ cup of parmesan cheese, freshly grated

Method:

Blend dry ingredients with vinegar. Add olive oil and whisk to create a smooth blend. Cover sliced tomatoes with the vinaigrette dressing and refrigerate for about 3 hours. Every now and again, spoon mixture over tomatoes, recover and return to the refrigerator. The ripe tomatoes in vinaigrette are served on crisp salad leaves. Top with a little more vinaigrette and dress with your cheese, onions and parsley.

Recipe for a healthy green summer salad.

Fresh salads are enjoyed all year round but are perfect when the weather is warm and thoughts turn to healthy eating. To make a delicious, nutritious summer salad follow the recipe below:

For 8 portions you will need:

6 cups of spinach leaves, torn apart
10 cups lettuce leaves torn into smaller pieces
2 green onions – chopped
¼ cup of cider vinegar
2 tbs water
2 tbs olive oil
2 tbs brown sugar (or sugar substitute, if preferred)
4 grilled strips of turkey bacon – crumbled

Prepare your lettuce, onions and spinach. Place them all together in a large bowl and lightly combine. Place sugar, vinegar, olive oil and water into a small sized pan. Allow mixture to come to the boil.

Finally, dress your salad leaves and onions with this mixture and garnish with the bacon pieces. The salad is now ready to serve.

[tag] spring green salad, tomato vinaigrette, vinaigrette dressing[/tag]

Quick and easy vinaigrette

Tuesday, March 04th, 2008 9:20pm

Last Minute Vinaigrette recipe

Don’t waste time searching for vinaigrette outside the home when you can create one yourself in a fraction of the time it takes to go shopping.

You can always substitute ingredients to create your own exciting versions of this classic recipe. For example, use fruit flavoured vinegar instead of balsamic or French mustard and homey.

Basic Balsamic Vinaigrette

1 tbs balsamic (aged variety)
1 tbs French mustard (Dijon)
4 tbs extra virgin olive oil
1 pressed garlic clove
1 tsp best quality honey (if you desire)

Put all the ingredients into a container with a secure lid and shake vigorously. You now have four portions of vinaigrette to use either as a marinade or dressing for salads.

[tag] easy vinaigrette recipe[/tag]

 

Valentine’s Day Gourmet Gifts

Tuesday, January 17th, 2017 11:05am

Don’t think you have to stick with the dinner and a movie rut this Valentine’s Day

there are options and different date ideas that will make this Valentine’s Day date memorable!

Gourmet Gifts

 

Cute and romantic Valentine’s Day ideas can include;

Cook a romantic meal at home, a spa day, Find a wine tasting winery nearby, or just visit the park for a walk or picnic . Get a card and a gift and that is where this story begins.

We all want to present a gift that doesn’t look like a last minute choice from Target or Wal-Mart,


We want special…

Read the rest of this original post 1-15-17 here.

Find gourmet gifts for all occasions here.

Oil And Vinegar Cruets Are The Solution To Preserving Olive Oil And Balsamic Vinegar

Monday, March 31st, 2014 5:38pm

Eating nutritious is usually the one thing, however finding extra virgin olive oil and keeping it fresh is another. Crusty Italian bread, balsamic vinaigrettes, and many foods need the highest quality olive oil as well as balsamic vinegar for good flavour. Consequently, soon after we all come across these excellent condiments, how can we all retain them so they will last?

Dispensing olive oil as well as Balsamic Vinegar continues to be troublesome over the years. Special bottles called cruets were invented to store these unique dressings. A variety of cruets are created for merely that one need. Appropriate safe-keeping involving extra virgin olive oil is necessary for your excellent and flavour to be excellent and the dietary gains to be whole.

Cruets are made from ceramic, steel, and other materials, but the best cruet so far is made from glass, specifically SIMAX handblown glass. The grape handblown cruet is made from this laboratory grade SIMAX glass which offers break resistance and the most durability. Glass also resists collecting odours and doesn’t retain the scent of olive oil or vinegar once cleaned. By the way, elegant designed glass oil and vinegar cruets, known as the grape cruet, make exceptional gift items.

The grape cruet features a single interior vessel which is shaped like a cluster of grapes which is a container for your balsamic vinegar while the outer vessel holds your olive oil. Your oil and vinegar will last long when you store them in the grape cruet.

The grape cruet is one of the most innovative and practical decanters you will discover with regard to dinner. Its remarkable pattern is sure to capture the attention of your guests while generating a delightful tasting and elegant record in your dining table.

A gourmet present set featuring a grape cruet with imported extra virgin olive oil and Modena balsamic vinegar can make a perfect present for almost any event such as housewarmings and getaways.

How can olive oil help us improve our health?

Thursday, March 13th, 2014 1:00pm

Is there anything that we can do to obtain good health? Following the principles involved in the Mediterranean diet is certainly a big step that we can take for this matter. In order to decrease the margarine and butter consumption, you will need to use olive oil as the main source of fat. Prepackaged, processed foods and most of the ‘low fat’ varieties are other important sources of trans fatty acids. This harmful compound can also be found in cookies, chips, granola bars, candy bars, and cereals and so on.

Producers are trying to hide this ingredient through the ingredient lists of prepackaged foods, so it is really hard for us to spot it. If you discover the words: hydrogenated or partially hydrogenated oil on the label of a particular product, you need to know that these are trans fatty acids. Each producer will soon be obligated to list the amount of trans fatty acids on the Nutrition Facts label, according to the Drug Administration. Minimizing these products as much as possible and following a Mediterranean diet are the best steps that you can take at this moment to improve your health. You will have to read the label of the product in order to discover if it contains trans fatty acids or not.

The Mediterranean diet is based mostly on olive oil since the whole Mediterranean region includes countries that specialize in producing olive. The Mediterranean Sea is loaded with Olive trees. The olive oil is obtained by squeezing the mashed olives paste between mats. The purest, most nutrient-rich and most flavorful oil is obtained in the first pressing of the olives, called extra-virgin olive oil. This type of olive oil is practically the least processed olive oil. Due to the fact that its strong flavor diminishes or disappears when heated, we can say that the olive oil is more versatile than some other strongly flavored oils.

You can use the olive oil in your baking with great results. The more processed and refined grades of olive oil would be the lesser ones. Due to the fact that they contain less flavor and other important ingredients, the lesser grades of olive oil are much cheaper. Since it includes high amounts of monounsaturated fatty acids, Canola oil is considered a great substitute for olive oil, even though it is not included in the traditional Mediterranean cuisine.

Besides the monounsaturated fatty acids, the Canola oil also contains important amounts of vitamin E and omega-3 fatty acids. Moreover, olive oil contains other great nonnutritive substances that are not found in Canola oil, namely phytochemicals. However, canola oil is one position below olive oil when it comes to heart-healthy food choice.

Olive Oil Is Essential For A Healthy Mediterranean Diet

Friday, February 28th, 2014 5:15am

The way food is viewed in the Mediterranean is that one eats to live; not that one lives to eat. Food is not to be obsessed about, made faster, or cheaper. It is to be enjoyed as part of life.  Yes, the Mediterranean diet is noted for and made up by the ingredients, but the Mediterranean diet is about the philosophy beyond the plate. Food is a part of culture and indicates a quality of life, as it sustains one and their loved ones. Various cultures that span the globe and time all have a phrase that boils down to being interpreted as “hand-flavor”. The phrase deems itself unappetizing, but it speaks to the thoughts, emotions, and that part of self that goes into the making of a dish.

Savory, that word should describe the food eaten and the life lived. It is an expression of self, and a symbol of loved ones. Food sustains life, and life should be a celebration of itself.  Every celebration has great food, an event that nourishes body and soul. A meal is meant to be so much more than sustenance on a plate, it is to be a time to enjoy a blissful part of the day with the ones you love in the journey of life.

With meat considered either a savory side dish or a decadent main course reserved for special occasions, the Mediterranean diet is all about the fresh produce and is a regional affair. Seasonal and local, outdoor markets offer a brilliant array of bright, fresh, and succulent vegetables that outshine much of America’s produce. In spring you have cherries, spinach, green beans, spring peas, wild greens, wild mushrooms, and zucchinis.  Summer brings with it cantaloupes, eggplants, figs, onions, peaches, peppers, tomatoes, and watermelons. Best of all is the grape harvest, with some grapes being reserved whole. The rest are pressed into wine, with even pigeage, or grape stomping, occurring occasionally. It is at this time of year, near the end of summer in the early autumn, that olives are harvested and pressed, yielding the Mediterranean’s prized olive oil. Also harvested are persimmons and pomegranates, consumed often as desert with other assorted fresh fruits.

While the individual ingredients may vary from country to country in the Mediterranean, there are key similarities and flavors that are shared.  The heavy use of olive oil for healthy fats and fresh produce year round. Herbs prominently favored in seasoning are basil, garlic, onions, oregano, parsley, and tomatoes. Lemon and pancetta (non-smoked bacon), often garnish the meals presented in the Mediterranean diet. These similarities have been shared and endure despite time and cultural differences.

Though frequently overshadowed by pasta, bread, often dipped in olive oil, is another staple. Traditionally, bread is dark, full of grains, and substantial enough to weigh several pounds. Even notorious pastas, various incarnations of rice, and a polenta cornmeal mix are all brimming with the vitamins and health benefits found in whole grains. Very unlike the soft, white, refined, and less healthy packaged breads commonly consumed by American consumers.  Yet, there is more to the Mediterranean diet than meets the taste buds.

Olive Oil Benefits Your Diet

Sunday, January 05th, 2014 4:54pm

The benefits of olive oil have been outlined by researchers and chefs alike. Anyone who is prone to cardiovascular disease, should always have olive oil in their kitchen.  Olive oil gets it’s healthy reputation because of the high amount of monounsaturated fat. Along with the nutritional health benefits, don’t overlook the benefit of the gourmet taste of olive oil in your cooking as well.

There are two main types to consider keeping on hand. The first is extra virgin olive oil, which is a great salad topping, because it doesn’t have to be cooked. When extra virgin olive oil is cooked, it tends to alter the flavor a bit. It may cost a bit more but the taste is worth the price. Another kind of olive oil is light or pure olive oil. It doesn’t have fewer calories, it has a lighter flavor and color. It is best for cooking with or sautéing.

For olive oil taste, try dipping a crusty loaf of bread, you can easily create a dipping sauce by adding different cheeses and herbs, or just by using olive oil by itself. If you would like to dress up the oil a bit, try making a homemade vinaigrette.

Tips for making a homemade vinaigrette.

It can be useful to know how to make a homemade vinaigrette, that will taste a lot more fresh than the store bought vinaigrette. It can also be more practical. To make vinaigrette you will want to use three parts olive oil to one part vinegar. If a substitution is used in the vinaigrette such as a less acidic lemon juice, then less oil will need to be used to accommodate the substitution. If you use top quality ingredients when making your homemade vinaigrette you will achieve the best results.

When making the vinaigrette you will want to add the oil, while using a whisk to stir it. It may also be helpful to use a bowl with a rubber bottom in order to prevent tipping. A towel wrapped around the bottom of the bowl will get the same results. Next you will want to use bit of salt and add to the vinegar, because the salt will dissolve easier in the vinegar. You can always add more seasoning at the end if the vinaigrette needs it.

The oil and vinegar will blend together better when a small amount of Dijon mustard is added. Using the whisk combine the mustard with the other ingredients and then steadily pour the oil until all the mixture is completely combined. More salt and pepper seasonings can be added to the vinaigrette when it is finished.

You can try altering this simple vinaigrette by using different types of vinegar and olive oil. To add to the dressing you may want to try garlic, herbs, and spices. You can spice up a meal by drizzling over cooked vegetables, meat, fish, pasta salad, or simply tossed with a salad.

 

Balsamic Vinegars

Saturday, October 04th, 2008 8:52pm

Balsamic Vinegars – So Many to Choose From

Take a trip down the cluttered aisles of your local gourmet foods market and be confounded by all the choices. You might consider organic spreads and sauces, wine vinegars, infused oils and vinaigrettes flavored with herbs. Some have been imported from distant lands and exotic-sounding locales. Some sport celebrity faces on their labels or are heartily endorsed by your favorite movie star. How do you make sense of the difference between labels like Aceto, Traditionale, aged and special blends? Maybe your salad could benefit from the enticing bottles holding California Napa Balsamic, Modena consortium or imported Spanish vinegars. What should a dressing-lover do?

Sweep all others selections aside and choose the classic simplicity of a great-tasting, healthy vinaigrette with the basic ingredients of oil and vinegar. You will want to choose an olive oil of excellence as well as a traditionale aged balsamic vinegar. But you need not spend a small fortune on the balsamic vinegars. Reasonably-priced Villa Vellentani balsamic and Masserie di Sant’Eramo balsamic are two to try, but don’t waste your money on others under $8.

Try your balsamic vinaigrette on other dishes, too. Pour the dressing on fresh-sliced tomatoes, steamed artichokes, asparagus, and other steamed vegetables and even dare to try a vinaigrette with fresh seafood like lobster and scallops. Experiment with a basic balsamic dressing recipe to suit your own tastes. Sprinkle in herbs and spices such as chives and sage, maybe even finely-grated ginger root.

Traditionally, balsamic vinaigrette dressings are one part balsamic vinegar to three parts olive oil, with salt, pepper and a measurement of about one teaspoon Dijon mustard for every half cup of dressing. Rich and intense as it is in flavor, a proportion of one part balsamic vinegar to four or five parts of olive oil might please your palate. Have fun trying new variations of this traditional Italian salad topping.

Traditional Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 clove of peeled and pressed garlic
¾ cup extra-virgin Spanish olive oil
Salt and freshly-ground pepper
Mix ingredients in a blender. One serving of this thicker dressing will be equal to 2 to 3 tablespoons. One cup will be enough for 6 to 8 salad servings. Refrigerate in a covered container and whisk before serving.
[tag] balsamic vinegar[/tag]

Copyright © 2008 Drizzlecruet.com All rights reserved.
http://drizzlecruet.com/