Here is a wonderful balsamic vinegar tip: The legendary artisan balsamic vinegars that we hear about from the Modena region of Italy ARE NOT exported. What we get are really dumbed-down versions. Yet, there is a solution: buy a mid-range product for about $8 to $10 per litre, then when you get ready to use it -- especially in salad vinaigrettes-- whisk in some dark brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar. Figure that in teaspoons or tablespoons, depending on how much vinaigrette you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then, whisk in a dash of salt, some black pepper, maybe a bit of crumbled dried oregano, and a clove of garlic, pressed. Whisk in olive oil last. The tradional ratio on that is 3 parts oil to 1 part vinegar, or you may use more of a 50-50 ratio (more vinegar flavor; less total fat). It is not recommended to amend your entire bottle of vinegar with sugar all at the same time -- just what you are going to use in a given recipe.
1 Tbsp balsamic vinegar
Pinch of salt
1/8 tsp freshly ground pepper
3 Tbsp extra virgin olive oil
Combine vinegar, salt and pepper. Whisk in olive oil. Serve over salad.
1 1/2 Tbsp dijon-style mustard
3 Tbsp herb or white wine vinegar
1/3 cup olive oil
1/3 cup chopped dill
1/4 cup chopped chives
Chopped leaves from 3 or 4 tarragon sprigs
Salt and Freshly ground pepper.
Mix mustard with the vinegar in a bowl, whisk in the olive oil, then stir in the dill, chives and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.
3/4 cup tomato juice (or a jalapeño bloody mary mix)
1/2 cup fresh cilantro sprigs
1/4 cup fresh lime juice
1/2 tsp dried oregano (or a few fresh leaves)
1/4 tsp salt
1/4 tsp ground cumin
OPTIONAL: 1 small jalapeno pepper, halved and seeded (you can opt out of this if you use the jalapeño mix.)
3/4 tsp finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white wine vinegar
1 1/2 Tbsp canned chipotle chiles in adobo sauce
2 1/2 tsp salt
1 tsp firmly packed brown sugar
1 cup olive oil
In a blender, blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Chill covered. Bring vinaigrette to room temperature before serving.
1 shallot
1 clove garlic
1 Tbsp Dijon mustard
Salt and freshly ground pepper
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
4 Tbsp Sauvignon blanc wine or other dry white wine
3 Tbsp chicken broth
Combine all ingredients in a blender. Purée until smooth. Pour into a lidded jar. Chill for at least two hours for flavors to develop.
1 clove garlic split
1 T dijon mustard
3 T balsamic vinegar
salt and pepper to taste
1 C extra virgin olive oil
Rub the split garlic clove on the inside of a small bowl, then discard. Add the mustard, vinegar and salt and pepper to the same bowl and whisk well. Add the oil in a slow steady stream, whisking continuously until the ingredients are emulsified. Serve at room temperature.
1 clove garlic, minced
1 tsp coarse salt
3 Tbsp wine or fruit vinegar
2/3 cup extra virgin olive oil
Mash garlic and salt together in a small bowl. Add vinegar. Whisk in oil.
1/4 cup dried cherries
2 shallots, chopped
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 cup dry red wine
1/2 cup balsamic vinegar
3/4 cup olive oil
1/2 teaspoon coarsely ground black pepper
In a saucepan over high heat, cook the cherries, shallots, ginger, garlic, wine, and vinegar until one third of the liquid remains, 3 or 4 minutes. Transfer the mixture to a food processor. With the motor running, slowly add the olive oil until thoroughly blended. Add the pepper and set the dressing aside. Cool completely then serve over salad.
4 tsp Dijon mustard
4 tsp honey
1 large clove garlic, minced
1/4 cup red wine vinegar
2/3 cup walnut oil
Salt and freshly ground pepper
In a small bowl combine mustard, honey and garlic; stir in vinegar. Gradually whisk in oil. Season to taste with salt and pepper.
1 Tbsp water
1/3 cup wine vinegar
1 1/2 Tbsp sunflower oil
1 Tbsp chopped shallots
1 tsp chopped parsley
1 tsp chopped mint
1/4 tsp seasoned pepper
Pinch salt
Combine all ingredients in microvable bowl. Cover. Heat 1 minute 30 seconds. Cool completely then toss into salad or pour over hot green beans just prior to serving.
3/4 cup olive oil
1/2 cup white wine vinegar
1 Tbsp water
1 Tbsp Pure Vanilla Extract
1 tsp Tarragon Leaves
1 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
Place all ingredients in 2-cup glass measure and beat with fork until well combined. Refrigerate until well chilled. Beat again just before serving. Serve on salad greens.
1/4 cup balsamic vinegar and/or wine vinegar
1/4 cup olive oil
1/4 cup chopped parsley
1/2 tsp salt
1/2 to 1 tsp black pepper
3 Tbsp grated pecorino romano cheese
1 heaping tsp dried oregano
1/2 tsp brown sugar
1 tsp soy sauce
Combine all ingredients. Mix thoroughly and chill for at least one hour.
In the Roman days, borage was once thought to have great powers. The soldiers would eat it for courage just before going to battle. Borage has a mild cucumber flavor. Both the leaves and the petals may be used. You can use the flowers to flavor wine also.
1 cup plain yogurt
2 Tbsp wine vinegar
1/2 tsp celery seed
1/4 cup chopped green onions
1 tsp sugar
1/4 cup very young borage leaves, finely chopped
salt & pepper to taste
Mix all ingredients in small bowl. Refrigerate for 1 hour before serving. Garnish with petals on salad.
1 Tbsp minced garlic
1/3 cup hazelnut oil
1/3 cup walnut oil or light olive oil
1 Tbsp minced chives
2 Tbsp balsamic vinegar
1 tsp light soy sauce
1/4 tsp sugar
1/3 cup toasted, coarsely chopped hazelnuts
Combine all ingredients. Whisk in oil. Chill then serve on your choice of salad.
1/2 red onion chopped
2 cloved garlic crushed
pinch of basil
1/3 cup balsamic vinegar
2/3 cup good extra virgin olive oil
lots of fresh cracked pepper
Assemble ingredients and wisk to emulsify the oil and vinegar. Let the dressing sit in the fridge for a while so all the flavors will meld together. Toss the salad and dressing together and enjoy!!!
1/4 cup grated parmesan cheese
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp low fat mayonnaise
2 medium cloves garlic
1/2 medium red or white onion (diced)
3/4 tsp salt
1/4 cup fresh basil (finely chopped)
1/4 cup fresh parsley (finely chopped)
Mix all ingredients together. Stir into 3 cups cold cooked pasta. Chill then serve.
2 cloves of garlic, finely minced
1 Tbsp finely minced fresh ginger
1/4 cup extra virgin olive oil
1 tsp sesame oil
Place the garlic, ginger, olive oil and sesame oil in a small skillet over medium heat and cook until the oil bubbles and the garlic turns white, about 1 minute. Transfer to a bowl and let cool.
To serve, drizzle the dressing over your salad of choice. Serve with wedges of lime to squeeze over the salad.
2 Tbsp wine vinegar or 1 Tbsp wine vinegar and 1 Tbsp lemon juice
6 Tbsp light olive oil, or good salad oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp powdered mustard soaked in 1/2 tsp water (optional)
1 Tbsp chopped fresh herbs or 1 tsp dried herbs (optional)
Place vinegar, or vinegar and lemon juice, oil, salt, pepper and, if desired, mustard in a small mixing bowl. Beat vigorously with a wire whip. If fresh herbs are used, add them just before tossing the dressing with the salad. Add dried herbs along with salt and pepper.
2 cloves garlic, chopped
1 small red (Spanish) onion, minced
1 Tbsp chopped fresh thyme, or 1/2 tablespoon dried
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp cracked black pepper
salt, to taste
Saute the garlic and onion until they begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with pepper and salt, and blend thoroughly. Cool completely then serve over salad.
1/4 cup water
1/2 cup lemon juice
3/4 cup oil
1/4 tsp salt (optional)
2 cloves garlic
1/4 tsp sage
1 tsp oregano
2 Tbsp basil
1/2 medium onion
Put in a blender or food processor. Blend until ingredients are pretty well pureed. Then throw in 2-3 bay leaves and let sit in the fridge at least overnight.
Juice of one lemon
Olive oil, approx same amount or slightly more than juice
Dash of champagne or wine vinegar (optional)
Pinch of sugar to taste
Small dollop of sour cream to help bind (can be low-fat)
Small piece of garlic clove, minced
Salt and pepper to taste
This makes enough dressing for a salad of 3-4 large portions. The amounts seem vague but just put it together in a glass jar, shake to combine and emulsify, then chill very briefly.
1 tsp salt, preferably Kosher (coarse salt)
1 clove garlic, minced
3 Tbsp raspberry vinegar
2/3 cup olive oil, preferably extra virgin
Mash salt and garlic together; stir in vinegar. Whisk in olive oil.
2 Tbsp rice wine vinegar
1 1/2 tsp curry powder
1/2 tsp ground cumin
1/4 cup salad oil
1 Tbsp dark sesame oil
Tobasco sauce to taste
In a mixing bowl, combine the vinegar, curry, cumin, both oils, and the tabasco and mix well.
1 1/2 Tbsp red wine vinegar
1 tsp Dijon mustard
2 Tbsp olive oil
1/4 cup vegetable oil
Freshly ground pepper
1/4 tsp salt
Combine vinegar, mustard, salt and pepper. Whisk in olive oil.
1 small clove garlic, minced
1/2 tsp salt
1 Tbsp fresh lemon juice
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
1/2 cup olive oil
Freshly ground pepper to taste
Mash garlic and salt together in a small bowl. Whisk in remaining ingredients. Store in the refrigerator; serve at room temperature.
1 clove garlic, finely minced
1/2 tsp Kosher salt
9 Tbsp olive oil
1 tsp Dijon mustard
3 Tbsp red wine vinegar
Freshly ground pepper (optional)
Mash garlic and salt together in a small bowl. Add mustard and vinegar; whisk to blend. Add olive oil slowly, whisking to emulsify. If desired, add pepper to taste.
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp dry mustard
1/2 cup best quality olive oil or salad oil or combination of both
Several grinds of fresh pepper
Optional: 1 tsp finely minced shallots or scallions and/or fresh or dried herbs, such as chives, tarragon, basil
Combine lemon juice, salt, mustard and pepper. Whisk in oil and optional shallots, scallions or herbs.
1/4 cup olive or vegetable oil
1/2 cup low sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tsp Dijon mustard
1 tsp salt
1/2 tsp freshly ground black pepper
In a medium bowl, whisk together all ingredients. Pour vinaigrette over salad or a cold pasta mixture and toss well.
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