Search results for 'vinegar'
If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.
This is a meatless dish, but not a vegetarian one—the meat is on the side. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.
- 1/2 cup Mission Olive Oil, plus 2 tablespoons
- 2 tablespoons minced shallot
- 2 teaspoons finely chopped fresh thyme
- 1 cup dry red wine
- 1 1/2 cups double-strength Chicken Stock, or 3 cups canned
- low-salt chicken broth boiled until reduced by half
- Gray salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon unsalted butter
- 1/4 cup balsamic vinegar
- 1 1/2 teaspoons minced garlic
- 4 large fresh Portobello mushrooms, gills removed
- 4 good handfuls baby spinach
- 1 recipe Garlic Mashed Potatoes or Soft Polenta
Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir. Then add the red wine, bring to a boil, and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.
Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.
a medium bowl, whisk together the remaining 1/2 cup olive oil, the balsamic vinegar, the garlic, and the remaining 1 teaspoon thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. (This method prevents the mushrooms from absorbing too much marinade.) Lay the mushrooms on a plate and season both sides with salt and pepper.
Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through, about 4 minutes total. Remove and keep warm.
Add the spinach to the vinaigrette and toss well. Divide the potatoes among 4 warm plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the potatoes. Top with the spinach salad and serve immediately.Learn More
Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.
- 1 shallot, finely diced
- 2 TBSP Vanilla & Fig Balsamic Vinegar (can substitute with sherry vinegar)
- 1 cup fresh sliced strawberries
- 4 ripe Black Mission Figs
- 1/2 Cup TOOC Fresh Basil Olive Oil
- 2 handfuls fresh arugula
- 3/4 C fresh flat leaf parsley
- 1/2 Cup fresh mint leaves
- 1 handful young, tender frisee
- Fresh cracked pepper to taste
- 2 ounces goat cheese, chilled
- Sea Salt to taste
Combine shallot and vinegar in a small bowl with a pinch of salt. Let stand for 10-15 minutes.
Trim fig stems, removing anything fibrous but preserving the teardrop shape. Cut into quarters lengthwise and set aside.
Whisk olive oil into the vinegar and shallot mixture. Combine the greens and herbs and gently toss with just enough vinaigrette to lightly coat. .
Place the greens on a serving platter and nestle the fig quarters and strawberries around the greens. Crumble the goat cheese on top. .
Drizzle any remaining vinaigrette over the fruit and cheese and serve immediately.
Yield: Serves 4 Learn More
Aged for more than two years and imbued with the sweet essence of California ripe figs and a touch of vanilla, this vinegar is one of our favorites. Exceptional in salad dressings, drizzled over grilled vegetables, added to sauces and mixed with olive oil as a dip.Learn More$17.99
This flavored vinegar is more than a dip, it's ideal on salads and pasta as well as a delicious marinade for steaks, chicken and fish. Be prepared to meet your new best friend!Learn More$17.99
Courtesy of Dan from Denver, CO, featuring Temecula Fresh Basil Olive Oil
- 6 T. TOOC Fresh Basil Olive Oil
- 1 medium Yellow Onion cut into 1/4-inch slices
- 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices
- Sea salt and fresh cracked pepper to taste
- Hot Pepper flakes to taste (optional)
- 5 cloves garlic, chopped
- 4 pounds ripe, fragrant heirloom tomatoes, cored and cut into 1/2-inch wedges
- 1/4 C chopped parsley
Heat large Dutch oven or heavy bottomed saucepan over medium heat.
Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.
Add the parsley and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it's too acidic, add a pinch of sugar. If it's too sweet a drop of red wine vinegar.
If you would like a thicker sauce cook down until it reaches the desired consistency. Learn More
The perfect balance of rich flavor and gentle smooth flavor. Use this Balsamic vinegar when the dark color of our traditional balsamic vinegar doesn't fit. Ideal for white fish and lighter meat dishes. Also try this blended with herbs and your favorite Temecula Olive Oil Company olive oil to create a light and zesty vinaigrette.250ml Learn More$12.99
A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
- 1 green bell pepper
- 1 orange bell pepper
- 1 medium-sized Maui onion, chopped
- 1 pkg. curly pasta of your choice
- 2 T Vanilla and Fig Balsamic Vinegar
- 1 cup Citrus Extra Virgin Olive Oil
- 2 t Salish Smoked Sea Salt, finely ground
- 1 pkg. Feta cheese
- 1 pkg, pine nuts, raw, unsalted
- 1 cup chopped olives, more torn then cut (I like to use half Mission Olives and half Tuscan Spiced Balsamic Olives)
- Fresh edible flowers (optional)
Cook pasta as directed on package. Wash and quarter bell peppers, remove seeds and place them on a preheated grill until slightly soft and beginning to char. Remove from the grill, remove charred area and carefully chop the bell peppers. Toss drained pasta, peppers, onion, feta cheese, pine nuts and chopped olives together in a generous bowl. Whisk vinegar, olive oil and salt together and drizzle over the salad. Serve well-chilled, garnished with fresh edible flowers.
A light and tangy-sweet summer salad that is refreshing and unique.
- 1 English (hothouse) cucumber
- 1/2 t. salt
- 1 pint fresh strawberries
- 2 scallions
- 1 T. California Balsamico
- 2 T. mint or parsley, chopped
Peel half of the cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place in a colander over the sink or a rimmed plate or bowl, toss with salt and set aside for 10 to 15 minutes to draw out the juices. Hull strawberries, rinsing them only if they are sandy.
Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions. Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions. Stir in balsamic vinegar and chopped mint or parsley. Season to taste with sugar, salt and pepper.
Serve at room temperature.
Yield: Makes 2 cups Learn More
From our family to yours, a carefully balanced blend of our extra virgin olive oil, balsamic vinegar, red chili pepper flakes, garlic, and an array of spices ready to enjoy. More than a dip, it's ideal on salads and pasta. It also makes a delicious marinade for steaks, chicken, and fish. Learn More$17.99