Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for the Category 'Oil and vinegar Recipes'

Recipe for basic Vinaigrette

Tuesday, March 04th, 2008

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]

 

Quick and easy vinaigrette

Tuesday, March 04th, 2008

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]

 

Balsamic Vinegars

Saturday, October 04th, 2008

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]

Salad pasta and Nicoise sauce

Friday, July 04th, 2008

Salad accompanied by pasta and a Nicoise sauce Ingredients:1/3 cup of sliced red onion
6 oz trimmed and cut fresh green beans – each piece should be about 1 or ½ inches in size
20 black olives that are pitted, preferably Kalamata
1 pint of tomatoes – cherry
5 cloves of garlic – should be peeled and amount should be divided into two portions.
7 tbs extra virgin olive oil – amount should be divided into two portions
2 tbs aged balsamic vinegar
1 drained can of sardines ( 3 ¾ oz)
6 oz orzo pasta
Fresh basil- one bunch should be sufficient
To taste – freshly ground pepper and salt

Method:

1. Preheat oven to 400 degrees
2. On a baking sheet combine or toss together all the vegetables together including the olives and garlic with one tablespoon of vegetable and the vinegar, and season with salt and pepper.
3. On top of the vegetables lay the drained sardines.
4. Place the vegetables and sardines in the preheated oven and cook for about half an hour.
5. After 15 minutes ensure the vegetables and sardines are turned.
6. The vegetables and sardines will be perfectly cooked when the fish wilts into the vegetables and the tomatoes have turned brown.
7. Cook pasta in a large saucepan of boiling water until al dente.
8. When cooked drain and keep the pasta to one side.
9. Process the basil with six tablespoons of oil and one clove of garlic until it has a sauce like consistency.
10. Serve the pasta onto four serving plates and top with the roasted sardine and vegetable combination.
11. Gently drizzle a little of the basil, garlic and oil sauce over each dish.
This recipe makes four servings

[tag]Pasta salad with nicoise[/tag] 

 

Chicken Cacciatore

Friday, June 27th, 2008

Chicken Cacciatore

1 – 2.5-lb broiler, cut up into portion size pieces
one half cup all-purpose flour
one half cup peanut oil (or olive oil substitute)
three quarter cup coarsely chopped onions
two garlic cloves, peeled, chopped fine
one half teaspoon salt
one quarter teaspoon black pepper
1 8-ounce can tomato sauce
1 2-lb can Italian style tomatoes
one large bay leaf
one quarter teaspoon sweet basil

Dry chicken pieces on paper toweling. Place the flour in a paper sack and shake each piece of chicken in the flour until thoroughly coated. Heat the peanut oil in a large skillet. Place the chicken pieces, skin side down, in the hot oil and brown evenly on both sides. Add the onion, garlic, salt and pepper. Continue to cook over medium heat until the onion is transparent and glazed. Add the tomato sauce and tomatoes. Bring to a rolling boil, reduce heat to low and simmer. Add the bay leaf and basil. Cover and continue to simmer for 50 minutes. When the thickest pieces of chicken can be pierced with a fork it is done. If the sauce gets too thick, add a little water. Serve hot with boiled spaghetti, elbow macaroni, hot fluffy rice or boiled broad egg noodles. Garnish with a sprinkle with parsley and Parmesan cheese if desired. Serves four.

[tag] Chicken Cacciatore recipe[/tag]

 

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