Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Spicy Cheese Marinade With Herbed Olive Oil

Wednesday, January 15th, 2014 5:01pm

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 2:59pm

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 3:04pm

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 11:40am

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.

Raspberry Vinaigrette And Oil And Vinegar Dressings

Monday, February 23rd, 2009 8:09pm

Raspberry Vinaigrette Dressing

Preparation time: 5 minutes

  •  2 T raspberries, fresh NOT frozen
  •  1/4 c vinegar, raspberry
  •  1/4 cup olive oil, extra virgin preferred
  •  Salt and freshly ground black pepper to taste

Method:

1. Mix and combine the raspberries with the vinegar, slowly add olive
oil while whisking mixture
2. Add salt and pepper to taste

Can be used as either marinade or sauce for fowl or is quite delicious on its own as a dressing.

Yield: 1/2c for up to four servings over salad; if used as a sauce you will
get 2-4 servings.


Lemon-Black Olive Infused Vinaigrette

Preparation time: 10 minutes

Ingredients:

  • 2 lemons, juiced
  • 1 T black olive tapenade
  • 5 T olive oil, extra-virgin is preferred
  • Ground pepper, to taste
  • Salt, to taste
  • 1 T Italian parsley, minced, fresh

Method:

1. Combine tapenade and lemon juice. Slowly whisk in olive oil until everything is well blended.
2. Season with salt and pepper and then add your parsley. Can be used as a dressing
or as a sauce to enhance fish or dried beans.

Pesto Vinaigrette

Monday, February 23rd, 2009 8:05pm

Pesto Vinaigrette the Fast and Easy Way

Preparation time: 5 minutes

2 peeled cloves of garlic
1 ½ T walnuts or pine nuts
Fresh basil leaves, about a ¼ cup, packed tight
6 T olive oil, preferably extra-virgin
3 T vinegar, white-wine

Method:

 

1. Use a food processor
to combine nuts and garlic until they are finely chopped.
2. Add basil leaves to the processor and continue chopping. Turn processor off
and scrape sides to ensure that you have removed all parts of the mixture to
the center of the container.
3. Continue blending as you slowly add the olive oil in a steady stream. Once
all of the olive oil has been added, continue the process with the vinegar.
Whisk dressing and it is ready for use as a salad dressing, sauce or marinade.

Yield: 3/4c. This will give you enough for 4 portions of a sauce and between
6 and 8 portions as a dressing.

[tag] pesto vinaigrette, vinaigrette dressing[/tag]

 

Vinaigrette Dressing easy to make

Sunday, October 05th, 2008 1:01pm

The Basics of Vinaigrette Making

Vinaigrette is a classic, versatile, and simple dressing that can easily be made at home. It is generally an emulsion, meaning a mixture of two liquids that ordinarily do not mix well. In this case, the mixture of oil and vinegar. One cannot expect that the oil and vinaigrette in an emulsion will mix together; these two liquids will eventually separate. This will be obvious, as the oil goes to the top and the vinegar settles to the bottom.

Making your own vinaigrette at home is an incredibly simple procedure. It is all a matter of blending or whisking together a few ingredients together with your major ingredients – the oil and vinegar. The ratio of oil to vinegar is usually three parts oil to one part vinegar, but it is all a matter of preference. Some prefer to have more vinegar, while others prefer more olive oil. This also depends upon the type of vinegar you use; others are more acidic and some are sweet tasting, so your proportions are really adjusted. Some of the usual items that are incorporated into vinaigrette mixture would be salt and pepper, lemon juice, herbs, and some spices. The possibilities for innovation in your dressing are endless, as you can experiment with countless numbers of ingredients that you would like to incorporate in the mixture.

In order to achieve the fullest flavor, allow your vinaigrette to stand for several hours before finally serving it. This will allow the flavors of your dressing to be fully realized and each bite will be bursting with varying sensations. Others even heat their dressing for a few seconds in a microwave to give it a bit of warmth and to allow the flavors to be extracted a bit more.

Vinaigrette is a dressing that keeps very well, so storing it is something you don’t have to fret about. Leftover vinaigrette can be easily stored in an airtight jar and placed in the fridge until you are ready to use it again. This can keep for several days and even weeks. Don’t be surprised to see how your oil and vinegar have separated the next time you take a look at your dressing. Simple give your jar a good shake to allow the two liquids to mesh together again.

Who would have thought the mustard would go so well with oil and vinegar? One ingredient that is popularly added to vinaigrette is Dijon mustard. This helps to emulsify the mixture and make it easier for the oil and vinegar to mix together. Furthermore, Dijon mustard has a very delicious and potent taste, adding to the kick of your dressing.

Finally, don’t be afraid to add fresh or dried herbs to your home made vinaigrette. Try adding minced shallots, diced onions, crushed garlic, fresh basil and parsley, or grated ginger to the mix. It’s all a matter of experimentation and you can come up with great flavors if you are willing to go the extra mile with your dressing.
[tag] vinaigrette dressing, easy vinaigrette[/tag]

Light and Tasty Oil and Vinegar Recipes

Friday, October 03rd, 2008 8:37pm

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 10:18am

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 3:36pm

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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