Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Archive for January, 2014

Oil And Vinegar Grilled Trout

Friday, January 31st, 2014

Serves four

  • Four whole 11 oz rainbow trout
  • One tablespoon olive oil
  • Salt and pepper to taste
  • One teaspoon rosemary, thyme, parsley
  • Three tablespoons extra virgin olive oil
  • Four shallots
  • One half cup Modena Aceto Balsamico balsamic vinegar
  • Two cups vegetable stock
  • Two cups red grapes

Mince the fresh herbs. Cut the grapes and remove the seeds. Dice the shallots and clean the fish. Preheat your grill to medium high heat. Spread olive oil, salt and pepper, and sprinkle one tablespoon of the herbs all over the inside and outside of each fish. Grill for four minutes on each side. Place the fish in a dish with a lid to help keep warm.

To make the sauce:

Over medium heat in a medium saucepan, sauté the shallots in the olive oil for five minutes. Then mix in the balsamic vinegar. Add the grapes and pour in the vegetable stock. Boil for one minute and then let simmer for two minutes. Pull out the grapes and turn up the heat, for five minutes, then add the grapes back in. Salt and pepper to taste and spill the sauce over the fish.

Bread Dipping With Italian Bruschetta In An Olive Oil Dipping Dish

Thursday, January 30th, 2014

Serves four

  • 4 large cloves garlic
  • One crusty Italian sourdough loaf
  • One quarter cup extra virgin olive oil
  • Salt and pepper to taste

Peel and cut the garlic cloves in half. Slice the bread into thick slices. On a grill, grill the bread until it is well browned on both sides. Remove the bread from the grill and rub each slice with the garlic half for flavor. Place the bread on a plate and drizzle each slice with the olive oil. Add salt and pepper to your choice. Serve right away. Can dip with more olive oil on the side, it would be ideal to use an olive oil dipping dish. An olive oil cruet would greatly help make things easier every time to have to use olive oil.

Olive Oil Cruet Used In Making Italian Seafood Recipes

Wednesday, January 29th, 2014

The Olive Oil Cruet Is Essential In All Italian Seafood Recipes

How Often Do You Make Italian Seafood Recipes, Only To Realize How Much You Need An Olive Oil Cruet?

EVOO, or extra virgin olive oil is commonly used in cooking and dining. The Olive Oil Cruet was made specifically for this purpose. They can store both olive oil and vinegar separately because they are a two in one decanter. Found on many restaurant tables, the highest grade olive oil cruet gives an elegant look and adds fine décor for any dining experience. Olive oil cruets are also frequently needed in the kitchen to make storing, pouring, and reusing olive oil much easier without spills, especially when preparing Italian seafood, or even just as importantly needed, on your dining table.

Here Is An Easy Italian Seafood Recipe That An Olive Oil Cruet Can Help With

  • One three pound striped bass, grouper, or red snapper
  • One quarter cup bread crumbs made from hard crusty bread
  • Two tablespoons lemon juice
  • Three tablespoons chopped fresh parsley
  • Three tablespoons extra virgin olive oil
  • Six anchovy fillets packed in oil
  • Salt and pepper to taste

Preheat your oven to 400 degrees. Wash the fish well and dry. Drain the anchovies from the oil and dice up. Drizzle one tablespoon of the oil into a shallow baking dish large enough to hold the fish, and tilt to coat the pan with the oil. Sprinkle three tablespoons of the bread crumbs over the bottom of the dish, then add one tablespoon of the parsley before seasoning with salt and pepper. Slit open the fish and lay open the fish on the seasoned crumbs. Over medium heat in a saucepan, heat the remaining two tablespoons of olive oil. Add the anchovies in the olive oil and stir for one minute. Drizzle the mixture over the fish. Sprinkle the remaining bread crumbs and parsley over the fish and season with salt and pepper. Bake for thirty five minutes so that the fish is thoroughly cooked and the bread crumbs are well done. Drizzle the lemon juice over it to taste and serve right away. Serves six.

Baked Flounder Fillets In An Envelope

Thursday, January 23rd, 2014
  • Two tablespoons and one quarter cup extra virgin olive oil
  • One tablespoon fennel seeds
  • Seven oz flounder fillets
  • Six sixteen inch square sheets of parchment paper
  • Three tablespoons lemon juice
  • Two tablespoons flat parsley
  • Pepper and salt to taste

Preheat the oven to 400 degrees. Slice the parsley. Fold each sheet of the parchment paper in half and then brush with olive oil. Combine the fennel seeds, all the olive oil, parsley, salt, pepper, and lemon juice in a small bowl. Unfold each parchment paper and place on fillet on each one and gently sprinkle the blend from the bowl over the fish. Fold the paper over and seal by pressing the edges after brushing with water. Place on a baking sheet and bake for 15 minutes. Serve right away on a dinner plate.

Mediterranean Diet Style Summer Pasta With EVOO

Monday, January 20th, 2014

Made with the most fragrant tomatoes and the finest Italian cheeses, this gourmet Italian pasta is one of the summer’s most gastronomic pleasures.

  • One quarter cup extra virgin olive oil
  • One pound ripe plum tomatoes
  • Eight ounces fresh mozzarella cheese
  • One half cup fresh basil leaves
  • One quarter cup fresh Parmigiano Reggiano cheese
  • One pound rigatoni
  • Fresh ground sea salt to taste
  • Cracked pepper to taste

In a large bowl, pour in the olive oil and mix the mozzarella, basil, and tomatoes. Salt and pepper to taste. Get out a large pot and fill with water and lightly salt. Pour in the pasta and boil for ten minutes. Remove and pour the tomato mixture on the pasta. Put on the Italian cheese and mix well before serving.

Italian Salad Dressing Poured From Oil And Vinegar Cruet

Friday, January 17th, 2014

Oil and Vinegar Cruets For Pouring Dressing On Italian Salads

An Oil and Vinegar Cruet Is Essential For Italian Salads

Oil and vinegar cruets are ideal for salad preparation. Made out of the most durable break resistant glass, this durable handblown cruet is sure not to fail you. It can really help by making it easier to store and use readily available olive oil, without the hassle of the factory packaged bottle. It will also make it easier to avoid drips. Unique elegant cruets like these are hard to find. An oil and vinegar cruet will help make things more convenient and faster when it comes to cooking with olive oil.

Italian Vinaigrette Dressing Poured From An Oil and Vinegar Cruet

Stocked by Italian grocers, Bresaola is an Italian specialty of air dried beef. It goes very well together with salads and olive oil.

Arugula Salad Olive Oil And Balsamic Vinegar Salad Dressing Recipe
Here’s How To Make Arugula Salad With Bresaola And Parmesan Cheese

  • One third cup of extra virgin olive oil ( EVOO )
  • Four ounces of Bresaola
  • One ounce Parmesan Cheese
  • Two tablespoons of lemon juice
  • One pound Arugula leaves
  • Cracked pepper to taste
  • Ground sea salt to taste

Thinly cut up the Bresaola into small slices and cut off the Arugula stems. Wash thoroughly and then dry off the Arugula leaves. Arrange the Bresaola on four dinner plates. Mix the pepper, salt, olive oil, and lemon juice together in a mixing bowl. Drizzle the olive oil salad dressing over the Bresaola. Place the arugula over the beef and then pour the remaining dressing over it. Sprinkle Parmesan Cheese over the top and serve.

Spicy Cheese Marinade With Herbed Olive Oil

Wednesday, January 15th, 2014

Italians marinate cheeses with herbed olive oil to add flavor and preserve the cheese. Cheeses can be custom marinated for individual special flavors. To help make olive oil pouring and storing easier, an oil and vinegar cruet, made of the most durable handblown cruet glass would be perfect for olive oil. It has two decanters in one, so you can put olive oil in one part, and balsamic vinegar in the other part. This will come in handy for other times when vinegar is needed.

  • 4 small round fresh cheeses
  • 6 large basil leaves
  • 6 large sage leaves
  • Two red hot chili peppers
  • 12 black peppercorns
  • One and one half cups of extra virgin olive oil

Boil one quart of water and pour in a wide neck canning jar. Let it sterilize the jar for 15 minutes then drain and wipe dry. Cut to fit and place the cheeses in the jar and completely cover the cheeses with olive oil. Then place the peppercorns, sage, basil, and chili peppers in the olive oil. Then seal the lid tightly and keep refrigerated for at least 24 hours. When you serve the cheese, let the olive oil drip off the cheese back into the jar. Always keep refrigerated.

Aceto Balsamico Balsamic Vinegar Tradition

Tuesday, January 14th, 2014

aceto balsamico balsamic vinegar for oil and vinegar cruet

Authentic Aged Aceto Balsamico Balsamic Vinegar

Through a process that is centuries old, with such a gourmet flavor, gourmet aged Balsamic Vinegar has been ranked as the eight wonder of the world. Panels of taste testing judges grade samples of aceto balsamico and the vinegar that passes strict quality standards is Modena Balsamic Vinegar.

How Is Aceto Balsamico Balsamic Vinegar Made?

Authentic aged balsamic vinegar first begins with the cooking of overripe trebbiano grape white juice, which is referred to as the grape “must”. The must is cooked over an open fire until the sugar level rises from the water evaporation. This makes the flavor stronger and the end result is a dense liquid called saba. The saba must be mixed with existing aged balsamic vinegar and then stored in dark, wood barrels for a period of time. Alcoholic fermentation occurs and the vinegar needs to be transported into smaller new wood barrels. There is a sequence of downsizing of barrels called a battery. This means that the barrel size slowly gets smaller, like a staircase. The balsamic vinegar matures in the middle of the battery, as years pass, then it starts aging and adding flavor as more years progress during the last stages of the battery.

The balsamic vinegar rooms allow air to freely circulate and are open to all the seasons. This helps fermentation during the warm seasons and aging in the cold seasons. This is all essential to creating quality balsamic vinegar with exceptional flavor. Sometimes the aging process goes on for centuries, making balsamic vinegar a true wonder of the world.

What You Need To Know About Olive Oils

Monday, January 13th, 2014

EVOO Tips

Extra virgin olive oil is harvested in the fall and is a seasonal product and the good flavor will eventually soften over a long period of time. This means that the flavor of olive oil does not get better as it ages, unlike balsamic vinegar.

Olive oil can be used for a huge variety of uses. You can cook with EVOO, which is very beneficial to your health. Olive oil can be used medicinally, or even as a beauty treatment. Olive oil makes great bread dipping oil. Olive oil dipping dishes were custom designed for this purpose to provide a very unique and elegant bread appetizer. Dressings are also made with olive oil.

Olive oil must be stored in a glass decanter, such as an olive oil cruet. Olive oil should not be stored in a refrigerator, or in direct sunlight, but it needs to be stored in a cool, dark place.

EVOO, Extra Virgin Olive Oil, takes on flavors of the food it is being applied to. A whole new world of gourmet flavor will open up to you when you begin to experiment with olive oil and your favorite dishes. There are many great tasting varieties that you can discover with olive oil.

Healthy Olive Oil Mediterranean Diet

Wednesday, January 01st, 2014

For thousands of years, Olive oil has been a staple food in the Mediterranean. It has passed health examination without question. Olive oil is now commonly used in cooking throughout many countries. Many chefs replace cooking fats with olive oil to promote good health because it is also low in saturated and polyunsaturated fats. Olive oil is beneficial to improving your health.

It is a proven fact that the risk of heart disease increases when blood cholesterol levels are high. This comes from eating foods that contain saturated fats and high cholesterol. Overtime, the cholesterol builds up inside the arteries and veins restricting the blood flow. This causes high blood pressure which eventually can lead to a heart attack or a stroke by restricted blood vessels that oxygen or blood ends up being cut off.

A study compares countries that consume high cholesterol foods with countries that make and consume Olive oil as well as not eating high cholesterol foods. The United States and Britain had the highest occurrence of heart disease. Greece and Southern Italy had the least rate of heart failure as did also the other regions that had fish oil in their diet.

It has been said that the consumption of Olive oil can really lower cholesterol in the blood as well as thin the blood to prevent clots and blockage of the blood vessels. Olive oil can provide a soothing effect for ulcers in addition to reducing the risk of heart failure. Doctors have prescribed a diet rich in olive oil and low in saturated fats to reduce inflammation for rheumatoid arthritis. Olive oil has antioxidant qualities that could help prevent cancer.

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