Jaime's Favorites
Tuesday, June 1st, 2010 by Jaime
Ingredients:
- 1/2 cup Extra Virgin olive oil
- 1/2 cup Orduña vinegar
- 2-3 tbsp Majhoub Piquant Orange Slices
- 1 tbsp Marash Pepper
- Salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and orange slices first & shake. Next add the olive oil and spices & shake again.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Friday, March 12th, 2010 by Jaime
Ingredients:
- 1/2 cup Jaeger Family olive oil
- 1/2 cup 6yr Balsamic vinegar
- 2 tbsp American Spoon Raspberry Preserves
- Salt & pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and preserves first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking.
- Makes 1 cup
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Posted in Vinaigrettes | 1 Comment »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 2/3 cup Extra Virgin Olive Oil
- 1/3 cup Banyuls Vinegar
- 1 1/2 tsp Banyuls Mustard
- 1 1/2 tsp Piement d’esplette (french red pepper)
- pinch Dried Lavender
- Salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Marinate pork, turkey, tofu or salmon. try it on your favorite sandwich or drizzle on a salad. Store unused portion sealed in the refrigerator. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | 1 Comment »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Joseph La Casetta Wine Vinegar
- 1/2 cup Yellingbo Olive Oil
- 2-3 tbsp Austrian Wine Spread
- Salt & black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and wine spread first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2-3 tbsp Walnut Mustard (noix)
- black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake.
- Pour it over fruit, drizzle it on a salad, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Moscatel Wine Vinegar
- 1/3 jar Trapanese Pesto
- Salt and Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Forum Chardonnay Vinegar
- 1-2 tbsp Villa Reale Trapanese Pesto
- salt & pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt & pepper.
- Drizzle it on a pasta salad, use it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Fruity Extra Virgin Olive Oil
- a little less than 1/2 cup Moscatel White Wine vinegar
- 2-3 tbsp Piment d’Espelette mustard (hot pepper)
- pinch of salt
- pinch of ground Piment d’espelette pepper
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Pour it over a salad, drizzle it on a sandwich or marinade your favorite meats & vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Latini Pasta (cooked al dente)
- 1 cup Trapanese Pesto Vinaigrette
- 1/2 cup Fresh Parsley, coarse chop
- 8 Boquerones (white anchovies) filets, finely chopped
- 1 cup Grated Parmigiano Reggiano
- sea salt to taste
- black pepper to taste
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Directions:
- Cook pasta until al dente, toss with extra virgin olive oil.
- Toss in vinaigrette, boquerones, and parsley.
- Finish with cheese, salt and pepper.
- Cool in refrigerator.
- Take out one hour prior to serving, to bring to room temperature.
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Posted in Pasta/Rice | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 3-4 tbsp Harissa
- 1-2 tbsp Les Costas Olive OIl
- 8 oz. Sahli Olives, pitted & chopped
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Directions:
- Mix together and enjoy on some toasted Zingerman’s Bakehouse Sicilian Sesame Semolina bread!
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Posted in Dips/Spreads | No Comments »
