Dipping Dish Gourmet

Dipping Dish Gourmet

Archive for the Category 'Oil and Vinegar recipes'

Bread Dipping In Dipping Dish Appetizer With Italian EVOO Recipe

Wednesday, October 08th, 2014

EVOO, extra virgin olive oil is very commonly used in Italian restaurants for bread dipping. Served in a dipping dish, this amazing delightful bread dipping dish goes as a side with almost any dinner. Here is an Italian recipe that can be augmented with the bread dipping dish on the side.

Italian Bread Dipping In Olive Oil Dipping Dishes With The Finest Italian Recipes

Italian Bread Dipping Dish Recipe

• Two tablespoons Spanish extra virgin olive oil
• Set of Four Cruets.com Swirl Design Olive Oil Dipping Dishes

• Four slices eye round beef of your choice
• Four anchovy fillets
• One garlic clove
• One half teaspoon salt
• One quarter cup chopped parsley
• One quarter teaspoon freshly ground black pepper
• Three quarter cup dry white wine

Slice the steak two inches thick. Chop the garlic clove up in small pieces, then dice the anchovies into small chunks. Using a cooking mallet, pound the beef until tender. Heat the Spanish EVOO in a saucepan, then add the beef and cook until browned on both sides. Add the parsley, anchovies, and garlic that you chopped, and cook together for five minutes over low flame. Put in the white wine, then the pepper and salt. Place the lid over the pan and let cook over low flame for thirty minutes or less, until the meat is cooked tender. Serves four.

How To Use Your Olive Oil Dipping Dishes

In a set of four unique swirl design olive oil dipping dishes, pour in the extra virgin olive oil. Using your favorite bread loaf, slice up into slices, and serve the bread with each dipping dish. Simply dip the bread in the EVOO, and enjoy. This is perfect to go with any dinner.

Walnut Pesto With Olive Oil

Wednesday, February 05th, 2014
  • One cup extra virgin olive oil
  • One garlic clove
  • Twelve walnuts
  • One quarter cup fresh mozzarella cheese
  • Small handful of basil
  • Small handful of parsley
  • Three sprigs fresh mint
  • Sea salt
  • Ground pepper

Wash all the greens well. Peel the garlic and grind the pepper. Crack the walnut shells and pull out the meat from inside. Put them in a food processor or a pestle and mortar. Mash up the garlic and add to the meat, then sprinkle with sea salt. Start the machine or begin pounding. Continue to add more herbs and continue with the machine or pound again. Using a restaurant grade olive oil cruet, drizzle about one cup of olive oil in the mixture. Keep processing until the mixture is very smooth and looks like a green sauce. Then, season with pepper, salt and sprinkle with mozzarella cheese.

Olive Oil Bread Dipping With Herbs And Spices

Saturday, December 29th, 2012

Bread Dipping Oil with herbs and spices

Olive oil is made by pressing crushed olives. The first pressing is called extra virgin olive oil. This pressing produces the most delicate flavor oil and the most antioxidants. Therefore extra virgin olive oil is considered the healthiest and best quality olive oil for you to use.

Bread Dipping Herbs and Spices:
Add one teaspoon of the following to ¼ – ½ cup extra virgin olive oil:
basil, parsley flakes, rosemary, minced garlic or powder, dry red pepper, black pepper, salt.

You can also make your own flavored olive oil by adding a pinch of crushed red pepper flakes and 1 teaspoon of basil pesto or sun dried tomato pesto to 4 cups of extra virgin olive oil.

You can also use separate dipping dishes with one filled with oil and bread dipping herbs and spices and another filled with grated cheese, like Parmesan or Romano. You would first dip the bread into the oil with herbs and then dip the oiled bread into the dish with grated cheese.

You can purchase individual or multiple of these dipping dishes online at cruets.com. They offer custom made stoneware artisan dishes of an interesting swirl design that blend beautifully on any table décor.

HOW TO SERVE

For family table use, slice a thick loaf of Italian into bite-size pieces without the bread crust.
Mix the olive oil with the Bread Dipping Herbs mentioned in the above recipe.
Pour the olive oil and herb mixture into a bread dipping dish.
Dab the bread into the oil using your fingers.
For an additional topping add fresh sliced tomato.

Tuscan Bread Dipping

Friday, December 28th, 2012

In Tuscany, you’ll discover people there commonly keep the most delicious snack ingredients on hand. Fresh baked breads, home made cheeses, extra virgin olive oils, and a variety of dried herbs and spices add up to Tuscan Bread dipping. Using these simple ingredients, you can make the most delicious healthy snacks by combining your favorite herbs, spices, and cheeses with extra virgin olive oil to make the perfect bread dip for that fresh bread.

Bread Dipping Ingredients:

  • 1 teaspoon of each:
  • Parsley, Rosemary, Garlic powder, Basil, and Sun Dried Tomatoes
  • ¼ – ½ cup extra virgin olive oil
  • Sea salt and fresh Ground Pepper to taste

Dip Instructions:

In a small mixing bowl, combine all the ingredients together. Blend well and let stand for 10-15 minutes. Pour mixture into small individual oil dipping bowls. Grate your favorite cheese over the dip.

We recommend individual custom made stoneware Bread Dipping Dishes by cruets.com. These dishes are sold in sets of 4 dishes or with a bottle of Bread Dipping Herbs. They also offer a beautifully packed Bread Dipping Dish Gift Set which includes 4 dishes and a bottle of herbs and a bottle of Italian extra virgin olive.

Olive Oil Bread Dipping In A Dipping Dish Can Go With Any Italian Recipe

Friday, June 27th, 2008

Just before you serve this magnificent Italian recipe of chicken cacciatore, why not take a bread loaf of your preference, slice it up into easy to eat size slices, and using a unique swirl designed olive oil dipping dish found exclusively at cruets.com, pour some of the finest extra virgin olive oil in the dipping dish, and then dip the bread in the dipping dish to eat as a side to your chicken?

  • One 5lb fryer cut into portion size pieces
  • One half cup Extra Virgin Olive Oil
  • One half cup onions chopped fine
  • One tablespoon parsley, chopped fine
  • One quarter cup celery, chopped fine
  • Two cloves garlic, peeled, chopped fine
  • One bay leaf
  • One half teaspoon rosemary, chopped fine
  • One cup dry sauterne, or:
  • Substitute Chablis wine for the sauterne for a different flavor.
  • Substitute Reisling wine for the sauterne for a different flavor.
  • One quarter teaspoon black pepper
  • One teaspoon salt
  • One half cup instant rice
  • One half cup water

Rinse, then dry all pieces of chicken with paper towels. Heat the olive oil in a skillet with a tightfitting cover. Add the pieces of chicken and brown them well on all sides. Add the onion, parsley, celery, garlic, bay leaf, rosemary and wine. Reduce heat to simmer. Stir well. Sprinkle in the pepper, salt, and instant rice. Make sure that all of the rice is submerged in the liquid. Add the water, cover tightly, and cook at simmer for one hour. The chicken will be done when the thickest portions of the chicken can be pierced with a fork. Serve hot. Makes six servings

Variation:
Add one 2-pound can of Italian style tomatoes and eliminate the last half cup of water.

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