Bread Dipping Appetizer

Bread Dipping Appetizer

Olive Oil Bread Dipping With Italian Fish Recipe

Friday, October 03rd, 2014 5:00pm

Olive Oil Dipping Dishes For Bread Dipping

  • Three pounds assorted types of fish
  • One third cup extra virgin olive oil
  • One and one half teaspoons salt
  • One half teaspoon black pepper
  • One half teaspoon crushed bay leaves
  • One cup chopped onions
  • One clove garlic
  • Two tablespoons tomato paste
  • One cup dry white wine
  • Two cups boiling water

 

Mince the garlic. Slice the fish into eight inch strips and then wash well and dry. Heat the oil in a frying pan and then place the fish in until they begin to brown. Add the bay leaves, and season with salt and pepper to taste. Keep over on low heat for fifteen minutes turning all the pieces once at the seven minute mark. Carefully take the fish out of the pan and cover in foil to keep warm. Add the rest of the olive oil and add the onions and sauté for ten minutes. Place in the white wine, then the garlic, and tomato paste. Add the two cups boiling water last and cook together for twenty three minutes. Put the fish back in on top of the stew ingredients and cook together for another ten minutes. Add additional seasoning as needed and then serve in deep plates with bread and olive oil for bread dipping.

How To Make A Bread Dipping Dish With Your Favorite Bread, Olive Oil, and Dipping Dishes

First, you want the same exact bread dipping dishes as shown in the picture. Then, fill each dish with the best extra virgin olive oil for the best taste. You may also want a add a drip of Modena Aceto Balsamico for extra flavoring, then take your favorite bread and cut into serving slices. Simply dip the bread in the olive oil dipping dish and serve on the side with the Italian Recipe of Fish Stew.

Extra Virgin Olive Oil Appetizers With Peppers And Italian Olives

Thursday, September 25th, 2014 8:20pm

STUFFED PEPPERS

• Six green peppers
• One half cup milk
• One half cup peeled chopped tomatoes
• One half teaspoon freshly ground black pepper
• One half teaspoon salt
• One quarter cup extra virgin olive oil
• Seven oz can tuna fish chunks in water
• Three quarter cup sliced black olives
• Two slices white bread

Cut the crust edges off of the bread slices. Soak the bread in the milk for ten minutes, and then empty out the milk and mash the bread until smooth. Remove the seeds from the peppers and then drain and flake the tuna fish. Add the tuna with the bread and mix while adding the olives, salt, pepper, and tomatoes. Stuff the peppers with the tuna and then place the peppers on an oiled baking dish. Sprinkle the peppers with the extra virgin olive oil. Cover the dish and bake in a 350 degree oven for 45 minutes. You can serve either warm or cold.

 

PEPPERS AND OLIVES

• One and one half cups Italian olives
• One half cup extra virgin olive oil
• One half teaspoon sea salt
• Six anchovy fillets
• Six green peppers
• Two cloves peeled garlic

Dice the garlic cloves and then chop the anchovies. Broil the peppers as close to the heat as possible, until the skins turn black. Rub off the skins and then cut the peppers into narrow strips, and throw away the seeds and fibers. Sprinkle with the salt. Heat the oil in a skillet and then add and sauté the peppers two minutes. Mix in the olives, garlic and anchovies; cook for another two minutes. Serve warm.

Spinach Parmesan Frittata With Olive Oil

Monday, June 02nd, 2014 12:47pm

A frittata is similar to an omelet, but more like a Spanish tortilla, because it is served flat and not rolled. It is also made with ingredients at room temperature and cooked very slowly over low heat, and then it is placed under the broiler until it is hard. The more fresher the spinach is, the better. When sliced into thin wedges, or used as a sandwich filling, this frittata always cooled to room temperature before eating makes perfect snack, luncheon, or picnic fare.

 

  • Fine sea salt and freshly ground black pepper to taste
  •  Three oz fresh spinach leaves, washed and finely sliced
  • Six eggs
  • Freshly grated nutmeg to taste
  • Four oz freshly grated, Italian cheese
  • One tbs extra virgin olive oil

 

 

1. Preheat the oven broiler.

2. Crack the eggs into a large bowl and beat lightly with a fork. Add the spinach, pepper and salt, and nutmeg, as well as only half of the cheese, and lightly stir to combine the ingredients.

3. In a nine inch ovenproof omelet pan or skillet, heat the oil over moderate heat, swirling the pan to coat the bottom and sides evenly. When the oil is hot but not smoking, add the frittata mixture. Reduce the heat to low and cook slowly, stirring the top two-thirds of the mixture (leaving the bottom part to set, so it doesn’t stick) until the eggs have formed small curds and the frittata is brown on the bottom and almost firm in the center, about four minutes. The top should still be very soft. With a spatula, lightly loosen the frittata from the edges of the pan, to prevent sticking later on. Sprinkle with the remaining cheese.

4. Transfer the pan to the broiler, placing it about five inches from the heat, so that the frittata cooks without burning. Broil until the frittata browns lightly on top and becomes puffy and firm, about two minutes. (Watch carefully: A minute can make the difference between a golden-brown frittata and one that’s overcooked.) Remove the frittata from the broiler and let cool in the pan for two minutes. Place a large flat plate over the top of the pan and invert the frittata onto it. Let the frittata cool to room temperature.

5. To serve, cut into wedges and serve with a salad or as a sandwich filling.

Bread Dipping On The Side With Olive Oil Italian Recipes

Tuesday, April 01st, 2014 2:43pm

Gourmet Extra Virgin Olive Oil For Making The Best Italian Recipes

The estimated preparation time is a half hour and accommodates four servings

Serve this gourmet Italian Recipe with an olive oil dipping dish filled with olive oil and Italian bread, to make the perfect bread dipping side!

• Half of cup of olive oil
• One clove of garlic
• One pound penne rigate
• One pound shredded high quality mozzarella
• One tiny pinch dried oregano
• Pepper
• Salt
• Three tablespoons of chopped fresh basil
• Two oversized tomatoes

Begin by crushing the tomatoes. Use a pot to boil six quarts of water combined with one tablespoon of olive oil and salt. To obtain a dense mixture, you will have to add the penne and cook the resulted mixture up to nine minutes. To save time, try to prepare the sauce while the pasta is cooking. Use a medium-sized skillet to heat up the remaining olive oil. Then add the chosen amount of garlic and sauté it until you obtain a color similar to gold. Continue sautéing while adding the preferred amount of pepper and salt. During the process, add the crushed tomatoes and the two tablespoons of fresh basil. You will have to use half of the total quantity of mozzarella to skillet and keep it warm. The next step will be to mix the pasta with the sauce, and then the other half of mozzarella. Sprinkle the pasta with oregano and serve warm.

Olive Oil Dipping Dishes, The Healthy Essential Fat

Tuesday, March 11th, 2014 1:18am

Olive Oil Dipping Dishes For Italian Bread Dipping Appetizers

Did You Know That Bread Dipping With Olive Oil Dipping Dishes Contains A Healthy Fat?

We all live with the perception that if we eat fat, we will totally ruin our health and increase the risk of developing various diseases. Practically every individual considers that a healthy meal should contain few or zero amounts of fat. However, there are some aspects that can contradict this perception. During the 1950’s, the Mediterranean diet used in the Greek Island of Crete produced the same fat consumption as in America, but the heart disease and other chronic disease rates were incredibly low. During this period of time, the Cretans were considered one of the civilizations with the longest lifespan on Earth. How can this be possible considering that their Mediterranean diet was full of fat?

The secret may be hidden in the incredible attributes of olive oil, since Cretans consumed from 3 to 5 ounces of olive oil each and every day, according to Ancel Keys. This can be made even more simpler, just by taking your favorite bread and dipping it in an olive oil dipping dish. Serve as an appetizer on a frequent basis. The famous researcher also pointed that Cretans used olive oil in practically every recipe; they even soaked the bread in olive oil. Instead of having breakfast, some Cretans simply drank a wineglass full of olive oil. Since most of the health problems that have affected the Americans during the 1950’s and 1960’s were associated with too much fat consumption, why weren`t the Cretans displaying the same symptoms?

We can`t say that Cretans were an exception to this rule since other countries have displayed the same results. People from the Mediterranean parts of Italy, Spain, and France consumed the same amounts of fat calories as the Cretans, and the heath disease rates were still surprisingly low. However, the Mediterranean diet could not be matched by any other diet from other countries. For example, in Finland, coronary heart disease was really popular amongst those who used to consume high quantities of fat. Moreover, Finland included the shortest life spans compared to any other European country.

How Can Olive Oil Dipping Dishes and Bread Help Reduce The Risk Of Heart Attacks?

Ancel Keys started a research to discover why coronary heart disease is so frequent in this country, so he compared the overweight American men with middle-aged men from Finland. The results confirmed the fact that Finnish men contained higher levels of cholesterol in their blood.

The dietary surveys that followed Keys’s research have proved the fact that Finnish people consume meals that contain high levels of saturated fat. Butter, rich milk, cheese and other similar foods that are rich in saturated fat were preferred by Finnish men.

By simply incorporating olive oil on a well enjoyed snack known as bread dipping with olive oil dipping dishes, you can receive the necessary good fat while you lower the possibility of the bad fats, as well as other health problems.

Following diets that were very low in fat helped the patients to decrease the high blood cholesterol levels within one week. The same studies have also revealed the act that, from all the different types of fatty acids (saturated, monounsaturated, and polyunsaturated), the saturated fatty acids increased the blood cholesterol levels the most. Therefore, we can conclude the fact that coronary heart disease and other chronic diseases can be triggered only by a particular type of dietary fat, not all fat in general.

Italian Bread Dipping In The Mediterranean Diet

Friday, February 28th, 2014 5:56am

Olive Oil Dipping Dishes For A Gourmet Italian Bread Dipping Dining Experience

How Can Italian Bread Dipping With Olive Oil In The Mediterranean Diet Help Lose Weight?

Without a doubt, olive oil bread dipping of the Mediterranean diet and lifestyle can aid in weight-loss. EVOO, also known as extra virgin olive oil, is a major part of the healthy Mediterranean diet. Bread dipping in olive oil originated in Italy, and became known as Italian bread dipping. It has a low-fat and high-fiber content with a large array of vitamins, minerals, photo-chemicals, and other key nutrients vital to a healthy body. The most successful weight-loss plans that are also the most sustainable in the long run promote the consumption of minimally processed foods and a decrease in processed foods. Minimally processed foods include vegetables, fruit, and whole grains. Produce should be bought locally for increased consumption of vital nutrients that often deplete with age. Processed foods are often loaded with sugar, salt, and saturated fat.

Design your meals to include all of the main food groups, but almost every dish should have bread dipping on the side served with an olive oil dipping dish. Have the main course focus on plant sources of protein, such as beans, legumes, and whole grains.  Nut, meat, and dairy consumption should be limited and when consumed, of the low-fat variety.  Look for reputable producers, such as local farmers, for better quality and less chemicals.

The Mediterranean diet is compatible with any good health and maintenance goal. Single portions are must be observed. While it is certainly a major factor in weight loss, it cannot help you achieve that healthy figure alone. Moderate activity should be added as well, such as an after dinner walk. Follow these tips, and you may be able to lose weight at a sensible rate of one to two pounds per week. Just the common practice of Italian bread dipping in olive oil dipping dishes as a snack can help better your health.

 

How Can You Make Italian Bread Dipping and Other Parts Of The Mediterranean Diet A More Common Dining Routine

Switching to a Mediterranean style of eating is simple and delicious. Of course, begin with your favorite bread as often as you like. The swirl design olive oil dipping dishes provide ambiance with your tasty Italian appetizer. You can also slowly incorporate ingredients such as olive oil with butter into the dishes you are already preparing. Cook meals such as sautéed vegetables, soups, and pastas and add a small drizzle of olive oil before serving. This method can even be employed when baking. The olive oil has a distinct flavor which evaporates during the cooking process. However, if you can still detect a slight taste, an alternative is the milder tasting canola oil.

Stock up on whole grain pastas and breads, legumes, canned produce, and in-season produce.  Visit your local farmer’s markets, produce stands, or locally sourced grocery stores as a great way to support your community and self.  These outlets also often have fresher and less chemically exposed produce that is also in-season. Remember as you shop the Mediterranean diet rules-of-thumb: quality over quantity, fresh over preserved, and whole over processed.

For dessert, skip high-fat and high-sugar fare. Though famous Mediterranean deserts are often extravagant, they are reserved for special occasions and are not meant to be consumed nightly. Rather, choose fruit as a healthful and naturally sweet alternative. If fresh fruit is not quite sweet enough to save your sweet tooth, dried fruit is still healthful and often sweeter than its former self. Dried figs, dates, or raisins are all excellent and recommended choices.

Whenever you cook, extra virgin olive oil is the way to go. For every time you need to grease a pan or keep food from sticking to a pan, it is very healthy to drizzle olive oil for your cooking needs. There are so many other uses of Gourmet olive oil for both in the kitchen and on the dining table.

Olive Oil Cruet Helps When Cooking With Olive Oil

Friday, February 21st, 2014 2:45pm

Gourmet Extra Virgin Olive Oil In An Olive Oil Cruet

Cooking with olive oil allows for the even transfer of heat when cooking a dish, making it a great way to cook that will give more even results than if you grilled or dry fried your meat or other food. But once you begin cooking with olive oil for frequently, you will see how easier it will be with the use of an olive oil cruet.

Cooking With An Olive Oil Cruet

Also, cooking with olive oil has the advantage that it can be heated to hot temperatures, hotter than a fan assisted oven or griddle pan, allowing for the food to be cooked evenly and quickly, the food being submerged in the oil in order to cook it quickly and evenly on all sides.
Your olive oil cruet will help keep your olive oil fresh at all times. It will also make it so much easier and quicker for you to store and pour as well as ready access to using olive oil. All you have to do is just pull a cork and pour!

The Different Types Of Olive Oil To Store In Your Olive Oil Cruet

However, when you cook with oil, you do need to be aware of the different types of oil that there are on the market and which ones are best for cooking. Different oils will begin to smoke at different temperatures, so this is the first point you need to be aware of. The smoke point of oil is the temperature at which the fat breaks down, and gives off gaseous products that are detectable to the human eye. The different smoking point of oils will depend on what type of oil it is and the concentration of fatty acids within. Animal fats are high in fatty acids, smoking at 375 degrees F; vegetable oil however has a lower concentration of fatty acids and will start to smoke at the very much higher temperature of 45 degrees F. As oil gets old and reused, it will smoke more easily due to the contamination of food particles within.

Deep Frying With Olive Oil

If you wish to deep fry food, you need to make sure that you do so with refined oils. If you use an unrefined oil, it will cost you more, but you will not benefit in any way as the flavors from the oil will be destroyed when it is heated up to such high temperatures. Also, unrefined oils are often totally unsuited to deep frying as they have a low smoke point. When oil begins to smoke, it begins to break down and the result of this being oil that is very greasy, will line the stomach, and give rise to stomach upset. You can often taste when oil that has smoked is used in cooking straight away, and your stomach will tell you too.

When deep frying food, what you need to remember is that the cheaper oils are actually better than using expensive oils. As the flavor of oil will disappear as it is heated up, there is no sense whatsoever in using an expensive oil for cooking. Perfect oils for deep frying are corn oil, sunflower oil, or peanut oil for an added nutty flavor. Alternatively, you may like to deep fry with olive oil, but if this is the case, stick to mild olive oil that is also much cheaper in price. Contrary to popular believe, olive oil does not have a low smoking point, so it is perfect for deep frying.

Caper Tapenade Bread Dipping In Olive Oil

Wednesday, February 12th, 2014 2:08pm

Capers served on bread are called Tapenade, which is also great when adding tuna and mustard. When served on bread, it can also be used for bread dipping in olive oil.

 

  • Five tablespoons capers
  • Six tablespoons drizzled extra virgin olive oil
  • Six ounces black olives, preferably the shriveled
  • Two teaspoons brandy
  • Two anchovy fillets from a can
  • Pinch of thyme or oregano
  • One tablespoons lemon juice
  • One clove of garlic
  • Cracked pepper

 

Wash the capers and peel the garlic. Except for the olive oil, put all the ingredients including the olives in a blender at high speed for one full minute. With the machine running, lower the speed and slowly pour in the olive oil. Serve on bread slices and can use for bread dipping. It can also be added to pasta instead of bread if you wish.

EVOO Pan Roasted Chicken Cacciatore

Wednesday, February 05th, 2014 1:19pm

  • Three pounds boneless, skinless chicken breasts
  • One quarter teaspoon fresh marjoram
  • One pound fresh tomatoes chopped in small pieces
  • One quarter cup extra virgin olive oil
  • One teaspoon salt
  • One quarter teaspoon pepper
  • One half cup dry white wine
  • One half cup chopped onion
  • One half bay leaf
  • One eighth teaspoon fresh thyme leaves
  • Eight ounces sliced mushrooms

Finely slice up the red tomatoes and dice the onions. Mince the mushrooms into small pieces. Cut the chicken breasts into three thinner fillets. Drizzle the olive oil from an olive oil cruet into a saucepan and turn to medium heat. Place the chicken breasts in there with the other ingredients. Put on the lid and let simmer for forty five minutes. Lift the lid and stir occasionally. On the side, put any excess pieces of chicken to serve with extra mushrooms. Goes great with green beans or broccoli and serves four.

Olive Oil Bread Dipping With Olive Bread Rings And Olive Oil

Monday, January 20th, 2014 4:29pm

Olive oil bread dipping is becoming more and more popular. Bread dipping dishes were designed to dip bread in olive oil for a unique healthy appetizer.

  • Four cups all purpose flour
  • One half cup lukewarm water
  • One half teaspoon sea salt
  • One tablespoon fresh or one and one half teaspoon active dry yeast
  • Three quarter Gaeta Mediterranean olives
  • Three tablespoons extra virgin olive oil
  • Two thirds cup water

Fill a small bowl with the warm water. Then gently pour the yeast in and let it soak for five minutes and then stir well until dissolved. Take out another mixing bowl and combine the flour. Add the salt and then pour the yeast mixture in the flour bowl. Add water and stir until soft dough. Pour out on a flat work surface that is powdered with flour and knead the dough for ten minutes. Roll the dough into a ball and pour olive oil in a bowl and place the dough in it, saturating it. Cover with plastic and let it sit for one and a half hours.

Preheat the oven to 450 degrees and punch down the dough. Spread the dough out into a thick square shape on a flat surface and then cover with plastic. Keep covered for ten minutes and then remove the plastic and roll out in to a 20 inch by 8 inch rectangle. Sprinkle olives in the dough and then roll the dough up. Place the dough on an oiled baking sheet and meet the two ends of the dough together and seal, forming a ring. Cover again with plastic and let sit for 30 minutes so that it becomes soft and moist. Bake for 35 minutes and then let cool for 20 minutes. Serve with olive oil dipping dishes and dip in olive oil.

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