Dipping Dish Gourmet

Dipping Dish Gourmet

Archive for the Category 'Bread Toppings'

Olive Oil Bread Dipping With Bread And Custom Dipping Dishes

Saturday, January 19th, 2013

This blend makes a flavorsome bread dipping appetizer perfect for every occasion. It is very quick and easy to prepare. Simply mix the dried ingredients together with extra virgin olive oil and enjoy the delectable taste with your favorite soft bread. This Bread Dipping Herb Blend can also be used as spices to enhance your pasta sauces and Italian recipes.



Hand Blend 1 Teaspoon of each of the following ingredients:

Parsley, Oregano, Basil, Rosemary, Thyme, Garlic powder, Onion powder, Sea Salt, Black Pepper
Crushed Red Pepper Flakes
1/4 – 1/2 cup Extra Virgin Olive Oil

Serve by pouring the mixture into individual Olive Oil Bread Dipping Dishes and enjoy with fresh warm thickly cut bread.

You can find these elegantly swirl design stoneware Dipping Dishes online at Cruets.com. They are very affordable and make a perfect gift for any occasion as well.

You can experiment with the different seasonings to create a unique flavor. You can alter the oil’s flavor by rotating the herbs. You can also substitute fresh, minced garlic instead of garlic powder or grind fresh black pepper into your sauce. You can also add fresh ground Parmesan cheese to the dip for a new flavor. Varying the type of breads for dipping will also enrich the flavor of the sauce. For best results, be sure to serve the olive oil immediately.

Mediterranean Diet is a cusine

Friday, October 03rd, 2008

Mediterranean Diet is No Deprivation

Many diets are bland and uninteresting, with limited tastes and textures which make them hard to stick to. When you are dieting, you are usually doing so because you overindulged in delicious dishes which you found hard to resist. Dieting, therefore, is perceived as deprivation, punishment even, because you liked the taste of certain dishes too much. The allure of the Mediterranean Diet, therefore, is the variety it offers of fresh, tasty choices.

Whether hoping to shape up and pursue a healthier lifestyle or because of medical guidance, the diet is easy to follow with very basic guidelines:

Cereals, Bread, Pasta and Potatoes
Half of your caloric intake should come from these foods and it is recommended they form the largest section of your main course. Add vegetables, salad or small amounts of meat, poultry or fish. Eat wholegrain varieties and all the types in this category combined to add fiber.
Fruits & Vegetables
Think colorfully – red, yellow, orange and leafy green – with five portions daily. to ensure vitamins like beta carotene, A, C, and E and antioxidants which help protect against cardiovascular disease. If you also eat the seeds, nuts and pulps, you’ll provide your body with needed acids and fiber.
The Main Course
Fish, abundant in the Mediterranean, should also be included in this diet a minimum of three times weekly. The fatty acid in fish oil will help fight different types of disease and ailments. Poultry and lean red meat are also allowed, but avoid fatty meat with higher levels of saturated fat.
As excellent sources of vitamins, minerals, calcium and protein, dairy products – even low-fat – are vital to the Mediterranean diet and are needed to ensure stronger, healthier bones. The higher levels of saturated fat or total fat in items like whole milk, butter, cream, and cheese should be avoided when possible.
Olive Oil
The specific source of fat in the Mediterranean Diet is olive oil. Use it for baking, frying, stir fries, marinades and salad dressing.
What You Should Strictly Limit or Avoid
Foods that are too fatty or too sugary should be avoided, as most diets dictate. However, if you simply are overwhelmed by a craving, small amounts of cakes, pastries, fried foods and chocolate may be allowed very sparingly.
[tag] mediterranean diet[/tag]

Italian bread appetizer, Panzanella

Friday, April 04th, 2008

Panzanella appetizer

In the poorest villages in southern Italy, a bread dish called Panzanella was made and served during the long hot summers when nothing was available to eat except stale bread, tomatoes, and basil. This simple recipe stretched the food during lean times. This bread dish gave families something nourishing and completely satisfying, yet still retained the distinctive intense flavor of Italian food.

Panzanella bread appetizer recipes are now being taught by chefs at culinary institutes and served in upscale restaurants, it has evolved beyond the lost heritage of the poor peasants who created it.

makes four servings

one loaf Italian crusty bread, preferably two days old
one half cup extra virgin olive oil
two tablespoons extra virgin olive oil
one tablespoon unsalted butter
four peeled and diced garlic cloves
five red ripe fresh tomatoes, chopped
one quarter cup high-quality Modena balsamico vinegar
2 cups basil, leaves sliced into 1/4″ slices
Sea salt and fresh ground black pepper

The oven will need to be preheated to 350°. Cut the Italian bread loaf into small cubes of about a half an inch. Bake the cubed bread in the oven for six to seven minutes until golden brown. In a large skillet heat two tablespoons of olive oil and butter over medium to low heat. After butter melts add minced garlic and sauté for about a minute. Do not allow the garlic to burn. And the brown with bread cubes to the skillet and mix with the garlic.

Using a large bowl place bread cubes tomato cubes and sliced basil. Salt and pepper to individual taste and allow to stand for a few minutes for the flavors to permeate throughout. Serve Panzanella in individual pasta dishes.

[tag] Italian panzanella[/tag] 

Italian Bread with Eggplant spread

Wednesday, March 19th, 2008

Italian Bread with Eggplant Paste

1 bay leaf
4 peppercorns
2 cups red wine vinegar
1 clove garlic, peeled
1/2 tsp. salt
1 cup eggplant, cubed
3/4 cup pitted black olives
extra-virgin olive oil
16 slices Italian bread

In a saucepan, mix the garlic, salt, peppercorns, and bay leaves with two cups of red wine vinegar and bring to a boil. Cover and allow to simmer for 15 minutes. Add the eggplant and boil for about 2 minutes or until the eggplants are tender when pierced with a fork. Drain the mixture and allow to cool. Combine together the olives and eggplant and chop them together with a knife until you have a very fine paste. Now mix in the olive oil until you have a soft paste. Spread the paste onto the Italian bread and sprinkle with salt.

Serve immediately.

[tag] Italian Bread with Eggplant Paste[/tag]


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