Dip Bread Appetizers

Dip Bread Appetizers

Archive for the Category 'Italian Food'

Dip Bread, a traditional appetizer

Friday, February 08th, 2008

dip breadDip bread in extra virgin Olive Oil, fresh ground herbs and spices, or Modena balsamico, is an old country tradition and culinary art. Bread dipping has its origin from Europe, primarily the Mediterranean region. Italy and Greece have made it very popular because it is a simple, yet flavorful gourmet taste experience.

When hosting a family get-together, what is more boring than crackers and cheese for party appetizers? Sliced celery sticks and cubed cheese is not the most popular appetizer either. Consider fresh sliced, toasted, Italian bread with amazing, robust, bread dipping herbs and spices as an appetizer.

Turn the purchase of a fresh baked baguette loaf of bread into gourmet hors dourves. Begin with a special blend of Italian spices, then dress with gourmet extra virgin olive oil, and you have a savory appetizer that will be raved about by your guests.

A good bread dipping seasoning is extremely versatile. It can be used to garnish salads and pasta dressings, or sprinkle over steamed vegetables, roasts and chicken while cooking. The rich Italian flavors also make an outstanding addition to any marinade for beef and poultry.

Bread dipping can be made from scratch using flavored oils, added herbs and spices and quality olive oil and balsamic vinegar. One key to a good bread dipping recipe is re-hydrating the spice mixture. This is done by adding enough water to barely cover the spices in a shallow dish and allowing to stand for at least 15 minutes. Drain excess water off and add olive oil. The re-hydration will bring out the flavors of the spices as if they were freshly diced on your cutting board. Depending on your taste other condiments such as lemon juice, cracked pepper, grated parmesan can be added for additional flavor.

A bread dip appetizer will be as good as the olive oil that you select to add to it. It is recommended to purchase a quality extra virgin olive oil with balsamic vinegar as a variation. Gourmet olive oil adds an exquisite flavor to your bread dip mixture, especially when combined with fresh baked foccacia, baguette, or sourdough bread.

Fine oil and vinegar contribute an exquisite taste to fresh sliced bread. Both can be offered on the table in the same bread dipping dish. Balsamic vinegar will pool in the olive oil adding an artistic flair to the oil and vinegar presentation especially if you use a stylish American Porcelain Bread Dipping Dish. Prepare the bread by slicing the loaf at an angle along the loaf. These slices can be halved and offered on an hors dourves platter, along side bread dipping dishes.

A bread dipping recipe is quick and easy to prepare, and for a party it saves time and energy. Bread dipping is healthy and flavorsome, a unique taste experience, and one of the finer aspects of the Old World cuisine. 

[tag]dip bread, bread dip appetizer, bread dipping recipe[/tag]

Scrambled Italian Omelet With EVOO

Tuesday, October 07th, 2014

• Two tablespoons olive oil
• One half cup chopped onions
• One cup chopped green peppers
• One quarter cup water
• Six eggs
• One and one quarter teaspoons salt
• One quarter teaspoon white pepper
• Three tablespoons extra virgin olive oil

Heat the extra virgin olive oil in a skillet once you have the green peppers and the onions together in it. Sauté for five minutes before adding water. Turn to the lowest heat setting and once done, let cool for another five minutes after removing from burner. Mix together the vegetables after beating the eggs until ready to pour, then salt and pepper to taste. Heat the rest of the EVOO (extra virgin olive oil) in the pan and scramble the eggs. Season with salt and pepper to taste. Serves three.

Healthy Italian Cooking Made With Olive Oil And Care

Friday, October 03rd, 2008

It’s true Italian cooking traditions, the building blocks of the Mediterranean Diet, favor simple ingredients like fresh fruits, vegetables, poultry, fish pasta and just the right spices, all prepared with care. But don’t forget two of the cuisine’s cornerstones: olive oil and bread.

You’ll always find olive oil on the Italian cook’s table, sprinkled over vegetable and salads, added to soups, pastas, and sauces or paired with balsamic vinegar as a dip for bread.
And the freshly-baked bread…dipped in fresh herbs and spices, toasted for garlic and foccacia bread, used for flavorful stuffing and bread crumbs, or just drizzled with extra virgin olive oil. Bread is fundamental to Italian cuisine, and there are many varieties from which to choose. Try a slice of Sicilian panelle bread, a rounded loaf perfect for oil dipping or as an accompaniment for soup. It has a real brick oven taste to it and may be hard and crusty on the outside, but is soft and firm on the inside. You may also enjoy a long baguette topped with sesame seeds, known as a French loaf in Italy.

Steer clear of the grocery store’s spongy white “Italian bread” when selecting a quality, freshly-baked variety. Look instead in bakeries where authentic, Old Country recipes may be used. A luscious appetizer or snack can be made with extra virgin olive oil and spices, but the bread must be of an appetizing quality. There is a bread for every taste, including such varieties as Tuscan, Ciabata, Panelle, French, and Baguette.

[tag] bread dipping, Italian food[/tag]

Italian Bread Made Homestyle

Sunday, March 23rd, 2008

Italian Bread Homestyle

You will need:

  • 1 cup of water
  • 2 tbs water (These two amounts of water will need to be divided)
  • 3½ cups all purpose flour  (This amount will need to be divided)
  • ¼ oz active dry yeast (or 1 equivalent pack)
  • 1 tsp sugar
  • ¾ tsp cornmeal
  • 1 egg

In a small saucepan, over a low heat, heat 1 cup of water until temperature reaches a maximum of 130 degrees Fahrenheit.
In a large bowl, mix together 2 cups of flour, sugar and yeast. Combine with heated water to create soft dough. Remember to only use a rubber spatula. Slowly add and extra cup of flour whilst stirring until your dough becomes a little drier.

Prepare a surface on which to knead the dough by lightly dusting with flour. Place the ball of dough onto the surface and knead for up to a maximum of eight minutes. The dough needs to be smooth and elastic so gradually add the extra flour to achieve this result.

Thoroughly grease a bowl and add your dough ball ensuring that all sides are greased. After covering with a plastic wrap loosely; leave in a warm temperature so that the dough will rise. You will know when it is ready to use when it has doubled in size. This process should take approximately one hour.

Your dough is now ready to be shaped. To achieve a 10” circle, flatten the dough by punching down and gently flattening. The dough should now be rolled up tightly. Ensure the ends and seams are sealed. The final result should be a 12” long loaf. Making sure the seam of your loaf is on the underside, place on a baking sheet that has been dusted with cornmeal. It should now be left to prove again using the same method as before.

Your loaf will be ready to bake after leaving it to rise for a further 30 to 40 minutes. Preheat your oven to reach a temperature of 350 degrees Fahrenheit. Make diagonal indentations with a sharp knife in the top of your loaf every three or four inches, each indentation being about 3” in length. You are now ready to glaze the entire loaf. Beat together one egg and the remaining water in a bowl. Using a brush entirely coat the bread evenly. The bread is now ready to be baked in the oven for up to 35 minutes. A good tip is tapping the loaf and if it sounds hollow it is thoroughly baked. Transfer your loaf onto a wire rack to cool.

Makes 12 servings


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