Tagged "Traditional"


Toasted Bread Salad

Posted by Rachel Dougherty on

Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!

Ingredients:

1/2 Cup Extra Virgin Olive Oil
6 cloves garlic, crushed
4 Cups crusty bread, cut into bite sized chunks
1 Cup red onion, diced
3 Cups tomatoes, cut into bite sized chunks
1/4 Cup Feta or Mozzarella cheese, whichever you prefer
3 Tablespoons White or Dark Balsamic Vinegar
1 bunch fresh basil leaves, torn into bite sized pieces
1 Tablespoon capers
Salt and Pepper to taste

Method:

Heat olive oil and sauté garlic 1-2 minutes, add bread and sauté until golden brown. Lower heat, add onions and sauté for another minute or so. Add tomatoes and vinegar, remove from heat. Add basil, cheese, capers, toss to combine. If salad seems dry, drizzle a small amount of olive oil over it and toss. Serve immediately and garnish with basil.

Serves 4


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Balsamic Syrup

Posted by Rachel Dougherty on

This is a simple syrup that can be made ahead of time. It can be added to roasted veggies, salads, grilled meats, or desserts. Try using your favorite flavor of Dark Balsamic!

Ingredients:

2/3 Cup Traditional Balsamic Vinegar
1 Tablespoon dark brown sugar, packed

Method:

In a non reactive sauce pan, combine sugar and balsamic. Boil over medium low heat for about 3 minutes stirring it constantly using a wooden spoon. You will know its ready when its thick and syrupy. Syrup will stay fresh for about a month in a sealed container, keep refrigerated.

Makes about 1/4 Cup

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Balsamic Reduction

Posted by Rachel Dougherty on

Balsamic reductions or glazes add so much flavor to whatever dish they are added to. The sweet and tangy combination is great on salads, as a finishing sauce for grilled meat, as a dip for veggies, or over ice cream! When making a reduction use a non-reactive pan such as stainless steel.

Ingredients:

1 Cup Traditional Balsamic Vinegar

Method:

Place Vinegar in a small non-reactive saucepan over medium low heat, slowly bring to a simmer. Let simmer on stove for about 10 minutes until Vinegar has reduced down. Watch this carefully as it can burn easily. When the vinegar coats the back of a spoon, you'll know it's done. Remove from heat and let cool. If refrigerated, reduction may harden but can be placed in a bowl of warm water to soften.

Makes about 3/4 Cup

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Basic Balsamic Vinaigrette

Posted by Rachel Dougherty on

Using good quality, fresh Extra Virgin Olive Oil and aged dark or white Balsamic makes exceptional vinaigrette. The typical proportion is 3 parts Oil to 1 part vinegar, or according to taste. Once you start making your own homemade vinaigrettes, you'll never go back to store bought again. This dressing will keep in the refrigerator for at least one week in a sealed container. 


Ingredients:

3/4 Cup Extra Virgin Olive Oil
1/4 Cup Traditional Balsamic Vinegar
2 Tablespoons water
1/2 teaspoon honey
1 large clove garlic, diced
3/4 teaspoon salt
A pinch of pepper

Method:

Place all ingredients in a sealable container. When ready to serve, shake to combine.

Makes about 1 Cup

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Dipping Oil

Posted by Rachel Dougherty on

Dipping oils are fun to serve, are very versatile, and are easy to put together. Any pure olive oil will work and most any flavored oil can be used, along with flavored Balsamic vinegars depending on what flavor you're after. The recipe below is a basic starting dip, experiment with your favorite flavors!

Ingredients:

1/2 Cup Extra Virgin Olive Oil
1 Clove Garlic, finely chopped
Traditional Dark Balsamic, a drizzle
2-3 Tablespoons Parmesan cheese, grated
Red Pepper Flakes,a pinch
Salt & Pepper to taste

Method:

Place Olive Oil in a shallow decorative bowl. Swirl a drizzle of Balsamic in the center of the bowl. Add remaining ingredients and swirl to combine. Serve with crusty bread such as Italian or French.

Variations:
-Try adding a flavored Oil or Balsamic such as Tuscan Herb Olive Oil or Oregano Balsamic.
-Add your favorite dried or fresh herbs to enhance flavor combinations.
-Instead of serving with bread, serve with sliced veggies such as bell peppers, fennel, radicchio, endive, or cucumbers.

 

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