Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Salad pasta and Nicoise sauce

Friday, July 04th, 2008 5:13pm

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


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 2:42pm

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]


Vinaigrette over a salad, the healthy selection

Friday, May 23rd, 2008 10:41pm

Vinaigrette over a salad. Over the past few decades, there has been a change in salad dressing tastes in the country. More and more people have shifted from primarily using sweet and thick dressings to preferring vinaigrette dressings.

While vinaigrette dressings are commonly used in salads, this is not the only type of food that they are used with, and they are often used with main-course dishes such as fish or chicken. There are even new varieties of vinaigrette dressing such as sweetened mint-raspberry vinaigrette that chefs have begun serving over desserts and fruit salads.

Vinaigrette dressings can be used at either room temperature or after being slightly warmed. While the word ‘vinaigrette’ seems to imply that these dressings are made of vinegar, they are often made using other types of acid-based compounds such as citrus juice instead of vinegar.

There are also variations in the flavours of the vinegar used to make vinaigrette dressings. Some of the different types of vinegar that can be used are sherry vinegar, raspberry vinegar, balsamic vinegar, honey vinegar, garlic or shallot vinegar, or various herb vinegars. While most vinaigrette dressings are made using extra virgin olive oil, some are made using herb oil, red pepper oil, walnut oil, hazelnut oil, ginger oil, spice oil or sesame oil.

You can also make great vinaigrette dressings by sautéing fish, poultry, vegetables or meat dishes using animal fat and pouring in some vinegar with whatever is left in the pan after you finish cooking. You can then pour the resulting sauce over food, giving it a great taste. You can also dice and sauté slab bacon before adding it to vinegar and pouring the resulting sauce over salad greens to make a classic French bistro salad.

A good vinaigrette dressing, made properly, should balance the sharp acidity of the vinegar and the unctuous oil, and neither taste should dominate the resulting blend of ingredients. The typical proportion of ingredients to use is one part of acid component to three parts of oil, If the acid you are using is sweet, however, such as orange juice or balsamic vinegar, then you could use two parts of oil to one part of acid or even an equal amount of each.

Vinaigrettes are also excellent when used as marinades for fish, poultry, and meat. If you plan to use vinaigrette in this manner, however, then you should ensure that the proportion of acid to oil is higher than usual. If you intend to use your marinade as a sauce for your meat, poultry, or vegetable dish, you should never use the original marinade. Instead, you should either heat the marinade until it boils or make a new batch to use as a sauce.

Preparing a vinaigrette for use as a sauce or dressing on a dish is a simple task, because you simply taste it and adjust the proportion of ingredients as you make it, adding more vinegar or acid until it tastes just right.

If you find that you have prepared more vinaigrette than you need at the moment, then you can simply place the rest in an airtight container which you can then leave in the fridge for a week or so without it going bad.

The one problem that people often encounter when attempting to make a vinaigrette is that they are unable to emulsify the oil and vinegar properly. To do this, you must beat or shake the mixture in a jar. To make the process easier, you could also add some mustard to the vinegar before adding the oil to it.

Some other ingredients that can be used in a vinaigrette dressing are grated minced herbs, diced fruit, crumbled cheese, or various spices.

[tag] vinaigrette for salad, vinaigrette dressing[/tag]

Olive Oil in your cooking

Thursday, April 10th, 2008 11:04am

The benefits of Olive Oil

Olive oil is a must in any household with members who are suspected of being susceptible to cardio-vascular diseases or other heart related problems. Olive oil can be used to add fantastic flavor to food, and is widely used in Mediterranean cooking.

There are two different types of olive oil that you should use in different situations. The first, extra-virgin olive oil, is the most expensive and it should be used with foods that do not require cooking such as in fresh salads. This is because heat causes the olive oil to become burnt and gives foods an unappetizing taste.

For use in cooking or sautéing, you should use either pure or light olive oil. Light olive oil obtains its name from its light color and flavor, and not from any lack of calories or beneficial mono-unsaturated fats.

If you wish to make your meal resemble something from a restaurant, you could prepare a loaf of crusty bread with some olive oil-balsamic dipping sauce, or some other form of olive oil dip. Dipping sauces can be made by simply using plain olive oil or by flavoring olive oil with various herbs or cheeses. The following recipe is excellent if you wish to make a dip with some zest.

Olive Oil-Balsamic Dipping Sauce

3 Tablespoons of Parmesan Cheese, freshly grated
1 Clove of minced Garlic
½ Teaspoon of Italian seasoning, dried
½ Teaspoon of Salt
½ Teaspoon of Pepper, freshly ground
¼ Cup of Extra-Virgin Olive Oil
2 Tablespoons of Balsamic Vinegar
1 Loaf of Multi-grain bread, unsliced (16 Ounces)

Place the cheese, garlic, Italian seasoning, salt and pepper in a bowl and mix them together. Then drizzle the mixture with oil and vinegar and continue to mix.

Bake bread for 15 minutes at 350 degrees or until hot on the lower rack of your oven. Slice the bread into 1 inch pieces and dip in dipping sauce.

[tag] healthy olive oil, olive oil cooking[/tag[ 


Olive Oil Flavor

Thursday, April 10th, 2008 11:00am

The rich flavor of Olive Oil

For well over 6,000 years people worldwide have enjoyed the rich fragrance and flavor of olive oil. With dozens of brands of olive oil now found on the shelves of supermarkets, consumers are starting to take notice of the quality of the olive oil that they buy, almost as much as people buying fine wines do.

The flavor of olive oil is preserved when kept in a glass handblown cruet, also known as an olive oil cruet. They can be found online at Cruets.com.

Olive oil tasting has become an activity to rival wine tasting, and tasters use the same terminology with olive oil as they do with wine. Aromas may be mild, mellow or fruity; flavor can be nutty, zesty, peppery, sweet, rich, buttery or assertive; and appearance may be clear, cloudy, green or amber. Olive oil differs from wine in that it does not age well, and a bottle kept in a cool, dark area will remain good for only a year or two.

Listed below is a guide to the various grades of olive oil in descending order of quality:

Extra virgin: This grade of olive oil is the result of cold-pressing olives and not refining the resulting oil. Extra virgin olive oil has an acidity level below one percent, although acidity and taste will vary with the type of olive plant, soil, growing and harvesting methods, and pressing process. A more robust flavor can be achieved by using unfiltered extra virgin olive oil. When using extra virgin olive oil, you should use the less expensive varieties to sauté foods while saving the more expensive types for drizzling.

Virgin: Virgin olive oil has a slightly sharper taste than extra virgin olive oil. This is due to it having an acidity value of between one and three percent. It is rare to find this grade of oil being sold in the United States.

Pure: Pure olive oil typically has an acidity level greater than three percent. It is further processed with various chemicals and bleaching clay before being mixed with virgin olive oil to arrive at the final product.

Light: Light olive oil actually contains as many fats and calories as the other grades of olive oil. Its only difference is a lack of taste. 


[tag] olive oil flavor, olive oil cruet, handblown cruet, wholesale cruets, cruets.com, [/tag]


Italian Bruschetta made the traditional way

Thursday, March 20th, 2008 8:33pm

Traditional Italian Bruschetta

This recipe provides for four portions

Italian bruschetta can be made in your kitchen on a ridged grill pan, toaster or the grill of your stove. This method works just as well as the traditional Italian way of grilling the bread over a wood fire.

Half a loaf of Ciabatta bread, or any similar type if not available
Four crushed garlic cloves (large)
Half a cup of extra virgin olive oil
To taste, coarse sea salt
Ground fresh black pepper

The bread should be cut into diagonal slices of no more than 3/4 inch thick. The bread should be grilled on both sides until it is toasted. The crushed garlic should be spread over each slice of grilled bread. Arrange the slices of grilled bread on the plate you wish to serve from. Drizzle olive oil over the grilled bread. Season with some freshly ground black pepper and a touch of coarse sea salt.

Serve your Bruschetta straight away. As well as offering extra olive oil, have some balsamic vinegar and olive oil in another bowl and offer with your Bruschetta.

[tag] simple bruschetta, Italian bruschetta[/tag]


Rosemary Infused Olive Oil

Wednesday, March 19th, 2008 8:38pm

Rosemary-Infused Olive Oil

Rosemary-Infused Olive Oil is ideal for pouring onto pasta, adding to soup, or as a dipping sauce for crusty Italian bread. Slow cookers are perfect for infusing olive oil with rosemary. It can be done on the stove top. However, it can be difficult to keep the oil from getting too hot.

Cooking Time: 1-1/2 to 2 hours on HIGH
Slow Cooker Size: 4 quart

Makes one cup 

1 cup mild olive oil
1/4 cup chopped fresh rosemary leaves

Pour olive oil into slow cooker and add rosemary leaves. Cook on uncovered on the HIGH setting for up to 2 hours. Turn the slow cooker off. Cool for about 20 minutes, and then remove the rosemary leaves from the oil by pouring it through a sieve or collider lined with a paper towel and placed over a metal bowl. After the oil has cooled completely pour it into a glass jar. Cover and refrigerate. Refrigerated the oil will last up to a month without losing its quality. Do not worry if the oil becomes a bit cloud within the month, it will become clear once it reaches room temperature.

Olive oil can also be infused with other herbs such as basil or garlic. Simply substitute the rosemary for the herb of your choice and prepare in the same fashion.

[tag] rosemary infused olive oil[/tag]


Olive Oil on your shelf or in the fridge

Sunday, March 16th, 2008 12:48pm

Preserving and Storing Olive Oil Like all other oils, extra-virgin olive oil should be stored in a cool, dark place. Its flavor is strongest immediately after it is extracted from the harvested olives, and its taste, fragrance and color are all at their peak. Olive oil undergoes oxidation while in storage and its flavor and taste will deteriorate at a steady pace. Mild olive oils are oxidized particularly  fast, and have a shorter shelf life. Although all olive oils will inevitably become too oxidized to consume, this process can take up to three years. Olive oils that are fruity or spicy tend to resist being oxidized longer than other olive oils.

In order to preserve the quality of the extra-virgin olive oil that you have at home, make sure you store it in a cool and dark area. A dry kitchen cabinet far from heat sources or even the refrigerator will suffice to keep your olive oil fresh for some time, although olive oil solidifies when stored in the refrigerator and will require several minutes of thawing before you will be able to use it again. Containers should be made of glass, porcelain or stainless steel and should never be made of plastic or reactive metals. Olive Oil Cruets from Cruets.com are perfect for storing and preserving oil and vinegar. The oil and vinegar grape cruet is specifically designed for this. 

[tag] store olive oil, olive oil storage[/tag]


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