Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Archive for the Category 'Oil and Vinegar recipes'

Light and Tasty Oil and Vinegar Recipes

Friday, October 03rd, 2008

It’s well-known that light and wholesome salad dressings are so much better for us than dressings oozing in fat and calories, losing nothing in taste but gaining in health benefits. A basic oil and vinegar mixture yields tasty and healthy dressings for all salads.

The benefits of Spanish, Greek and Italian, collectively considered the Mediterranean diet, are widely-touted. Although even experts don’t know why, olive oil seems to help reduce both cholesterol and blood pressure. Extra virgin olive oil is much better for you than oils such as animal fats, although it is still quite high in calories. Because it doesn’t require chemical processing, it retains more of its natural minerals, vitamins, and antioxidants.

When choosing an oil, choose light ones such as light olive oil or sunflower oil. You run the risk of overpowering lettuce leaves and other salad flavors with extra virgin olive oil. Other oils to try are corn, safflower, grape seed, groundnut and rapeseed oil. Or search your local gourmet food store or larger grocery store for such exotica as almond, pumpkin seed, walnut, hazelnut or even macadamia nut oil. Because these are strong and highly scented, they are best used in moderation for specific purposes.

Have you ever tried flavored oils or made them yourself? Gently heat olive oil and add chopped chives or basil for a delightful herb oil. After removing from the heat, let cool in the covered pan. Next use a regular or hand blender and strain through a fine mesh sieve. You may store the oil for three to four days in a corked bottle as the flavors deepen. Or try fresh chillies, finely chopped, a bay leaf and a garlic clove, unpeeled, add to olive oil and heat gently to produce a spicy chilli oil. Again, let cool, strain and store in a bottle.

A KEY INGREDIENT
Lemon juice or vinegar provides the acid necessary in a basic salad dressing. French dressing or vinaigrette is simply one part vinegar to three parts oil, salt and pepper. Just before serving, drizzle vinaigrette over sliced tomatoes and cucumbers, or toss it with lettuce leaves. For even more distinctive flavors, you may choose to experiment with different oils and vinegars including red or white wine, sherry, balsamic, tarragon or raspberry vinegars. It’s also quite easy to make your own specialty vinegars using tarragon, by simply adding sprigs to white wine and leaving them to infuse. Fruit vinegar is as simple: crushed fruit and wine vinegar are left to infuse for a few days, then strained and boiled. Just remember not to toss your salad too early, or the leaves may go limp.
[tag] oil and vinegar recipes[/tag]

Balsamic Garlic Chicken

Saturday, July 05th, 2008

Chicken With Garlic Accompanied By A Sauce Made Of Balsamic Vinegar

1 – ½ lbs Chicken breasts – boneless
6 to 8 crushed cloves of garlic
1 cup Chicken stock
1/3 cup balsamic vinegar
1 tbs corn starch
2 tbs cold water
Flour (if required)
Garnish with parsley, basil, or thyme
Season with ground black pepper and salt.

This recipe makes four servings

1. Before sautéing the chicken pieces in a large skillet, lightly coat them with flour if required.
2. Sauté the chicken for a several minutes until it has a golden brown colour.
3. Whilst the chicken is cooking add the crushed garlic and turn the chicken pieces over. 4. Add salt and pepper.
5. Add chicken stock or broth and balsamic vinegar to the chicken and garlic.
6. Cover the pan and cook for a further five to ten minutes on a reduced heat.
7. When the chicken is cooked and is tender remove from the pan and keep to one side ensuring that it is kept warm and covered.
8. Blend together the water and the corn starch until you have a smooth mixture.
9. Transfer your corn starch and water mixture to the pan containing the balsamic, garlic and broth mixture gradually. Ensure that the mixture is constantly stirred.
10. When the mixture has reached the boil for a couple of minutes it should thicken and the final result should be a smooth sauce.
11. To serve, pour the sauce over the chicken and garnish each place with some of the fresh herbs.
[tag] balsamic garlic chicken[/tag]

Italian chicken With Golden Sauce

Friday, June 27th, 2008

Italian Chicken With Golden Sauce Recipe

1 – 4 lb fryer cut into portion size pieces
one quarter cup butter
two tablespoons extra virgin olive oil
one half cup Chablis wine
one half cup lemon juice
four eggs, beaten
one half teaspoon salt
one quarter teaspoon pepper
one half teaspoon Accent seasoning

Dry chicken pieces with paper toweling. Place the butter and the olive oil in a skillet with a tightfitting cover. Sauté the chicken over low heat until it is golden brown. Turn heat down to simmer, cover and continue to cook for an additional 35 minutes.
Add the wine, cover and simmer an additional 10 minutes, or until the thickest pieces of the chicken can be pierced with a fork. Stir in lemon juice. Add the salt, pepper and Accent to the beaten eggs. Stir 4 tablespoons of the wine gravy from the skillet into the eggs, then add the eggs to the chicken in the skillet. Stir constantly; continue to cook over very low heat until the gravy has thickened. Remove from heat immediately. Makes six servings.

Variations:
serve with hot fluffy boiled rice
serve with thin cooked spaghetti
serve with plain boiled broccoli
serve with boiled green asparagus spears
[tag] Italian chicken recipe[/tag]

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