Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Archive for April, 2008

Rosemary Chicken

Thursday, April 10th, 2008

Rosemary Chicken recipe


¼ Cup of Lemon Juice, fresh
¼ Cup of Olive Oil
2 Cloves of minced Garlic
1½ Teaspoons of fresh Thyme, chopped
1 Bay Leaf, whole
1½ Teaspoons of Fresh Rosemary, chopped
½ Teaspoon of Sea Salt
4 large Chicken Breasts, boneless and skinless


Place the lemon juice, olive oil, thyme, garlic, bay leaf, rosemary and salt together in a mixing bowl and mix well. Then pour the marinade into a large zip-close bag and place the chicken breasts inside. Seal the bag and place it in the refrigerator for 24 hours. Remove the bag occasionally and shake it lightly.

When you are ready to start cooking, set the broiler to preheat to high. Place the chicken breasts on a baking sheet lined with foil or on a broiler pan, saving the marinade for later use. Allow the chicken breasts to broil for 8 minutes before flipping them and allowing them to baste and grill for a further 7 minutes. Serve with olive oil dipping dishes olive oil, and crusty bread, for a bread dipping dish on the side.

Serves 4.

[tag] rosemary chicken[/tag] 


Mediterranean style salad

Thursday, April 10th, 2008

Mediterranean-style salad


1 Can of Artichoke Hearts, 15 ounces
1 Can of White Beans, 15 ounces
¼ to 1/3 Cup of Red Onion, thinly chopped
1 Cup of Red Peppers, Roasted
½ to ¾ Cup of fresh Mint Leaves, chopped
Olive oil, to your taste
Lemon Juice
1 Cup of Feta Cheese, crumbled
Flakes of Red Pepper


First, on a cutting board, cut the artichoke hearts into quarter pieces. Then, under cold running water, drain the white beans and rinse them well.  Chop up the red peppers and fresh mint then dice the red onion finely.

Finally, place all of your ingredients in a mixing bowl and drizzle extra virgin olive oil over it. Then add the juice from half a lemon and sprinkle some red pepper flakes if you like spicy foods. Mix all of this well.

Before serving, sprinkle crumbled feta cheese onto the mix for a delicious addition to your meal.


This goes well with shrimp, salmon, chicken or pork. You could also add sliced and pitted kalamata olives or try tossing it with pasta.

[tag] antipasto salad, mediterranean salad[/tag]


Vinaigrette: the details

Monday, April 07th, 2008

Vinaigrette the how to:

Its not always important to emulsify the vinaigrette before using it, especially if you are drizzling it over a salad. You will find that the oil and vinegar will combine when you toss the ingredients. Also, if you are thinking of using it to sauce a plate, it might be good to also have some clumps of olive oil eddying in the vinegar, particularly if it will be used with a fillet of sole.

How you make a vinaigrette really depends on your preference. You can also shift away from the 3 is to 1 ratio. After all, the vinegar that you use may also vary in acidity (the range is usually 4 to 8 percent or even more):

For vinegar that is highly acidic, you can add up to 4 parts oil to 1 part vinegar. The same is the case if you want to use a bit of lemon juice with the vinegar or if you want to substitute lemon juice for vinegar altogether. If you are using an excellent kind of olive oil, you can also use more of it to emphasize its taste. 

For delicate salads composed of fresh herbs and butter lettuce, you can use a higher amount of extra-virgin oil that is especially floral in taste. This makes for softer vinaigrette.

For sharper tasting vinaigrette, use a bigger percentage of aged balsamic vinegar. This will complement dishes that need a more prominent flavor, such as a wilted bitter green salad or a grilled steak.

For use with wild salmon or seared flank, vinaigrette with a pronounced mustardy taste will also be great.

You can also play around with the flavors. For example, you can combine mellow sherry vinegar with walnut oil, or add some toasted sesame oil to olive oil and mild rice wine vinegar.

Experiment with the texture of your vinaigrette. You may add ingredients that enrich the texture. Examples are grated ginger, stone-ground mustard, finely diced shallots, honey or some mashed roasted garlic and chopped basil. This not only adds texture but body as well.

Another aspect to experiment on is the temperature. You can make a hot vinaigrette buy using pan juices as substitute for some of the oil. You can also heat the vinegar. This will perfectly set off a plate of pan-seared hanger steak or some roast chicken.

At the end of it all, however, you may choose to keep it simple. After all, a vinaigrette at its most basic form is often the one that tastes best. 

[tag] vinaigrette and how to make[/tag] 


Oil and Vinegar Vinaigrette

Monday, April 07th, 2008

Vinaigrette and the Salad Bar

Yearning for some vinaigrette? All you need is vinegar, olive oil, some salt and your trusty pepper grinder. This is the quick and easy list of ingredients to make vinaigrette, which is a sauce that does not look or feel like sauce but tastes oh, so great. “La sauce vinaigrette” as it is called in French has the magic to change a bowl of salad greens into a great-tasting treat.

Yes, you can pour vinaigrette over a pan-seared steak, some greens, roasted chicken or grilled fish. So you see, vinaigrettes are not just for salads but for other food as well.

Vinaigrette surely comes in handy, when you have a lot of visitors. You can use it as a sauce to transform simple fare, especially sea food fresh from the market.

When making vinaigrette, keep in mind that the best proportion is 3 parts oil to 1 part vinegar.  As simple as this is, the few ingredients must be of high quality in order for you to make great-tasting dressings or sauces. As much as possible, try to use the best ingredients you can find, which includes vinegar, oil, some salt and black pepper.

In a medium bowl and a whisk and combine salt and pepper into the vinegar. After this, add in the oil. Voila! You have your basic vinaigrette that you can use as a sauce. Remember, the order is important as salt does not dissolve in oil, only in vinegar.

Other variations include adding with olive oil and red wine vinegar. You can also include spices, herbs, mustard or some shallots. You can also change the oils. There is white wine vinegar, walnut or hazelnut oil, and balsamic vinegar.

To make sure that the oil is properly blended, slowly pour oil into the mixture while whisking continuously. A bit of Dijon mustard added to the vinegar before adding the olive oil will also help in emulsifying the mixture. (However, if you are using an excellent kind of olive oil, avoid the mustard, as this will mask the fine distinction offered by the oil).

[tag] oil and vinegar vinaigrette[/tag]


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