Re: serving suggestion

If you can get some fresh herbs, you could mince them & add to dipping sauce too. I've seen the flavored oil & vinegar served separately, so folks can pour a little of each on their plates. I've only tried an extra virgin olive oil with basil, garlic & pepper. It was sensationl with good bread. ----- Original Message ----- From: "Kitty" <kmrsy@comcast.net> 
To: <gardenchat@hort.net>
Sent: Wednesday, November 28, 2007 5:12 PM
Subject: Re: [CHAT] serving suggestion
Personally, I don't like the oil dipping myself, but I know others do. I have some imported white Balsamic Vinegar on my shelf. Got it on markdown but didn't know what to do with it. How much vinegar would I add to the oil? It wouldn't stay mixed would it? would i serve the oil from the bottle?, I don't have - oh geez, what do you call them? - those oil & vinegar holders. Adding pepper and other italian spices to the cheese or oil sounds like a good idea too, but I'll try not to over-do it.
The 2 breads I got are organic "Artisan" breads. One is Onion-Dill and the other is Rosemary Olive Oil. It's all I can do to keep from cutting into them now. Bread's a weakness.
I'll also have shrimp and cheese and nuts and candies. I know I spelled mosticcioli wrong but spell-check thinks it should be "mystically". Actually it is organic whole wheat penne rigate. Jar sauce - Bertolli organic olive oil, basil, & garlic. Do you detect a theme here? I'll include sweet italian sausage and throw in some pepperoni. Also getting a pan of Casaburo salad from a local restaurant. It's their house specialty salad, that everyone loves. 

Kitty
neIN, Zone 5
----- Original Message ----- From: "Theresa W" <tchessie1@sbcglobal.net> 
To: <gardenchat@hort.net>
Sent: Wednesday, November 28, 2007 7:30 PM
Subject: Re: [CHAT] serving suggestion
I like either some cracked black pepper or balsamic vinager added to the oil for dipping. Sounds yummy! I was back at the dentist again today- got the permanent filling in my root canal tooth, and they prepped if for a crown which they took the impression for today. So, for now I have a weird tooth with the enamel removed in my mouth. Ick- I'll be so glad when this is all done. 

Theresa

Kitty wrote:
I'm a little bit helpless. I just do not cook much. And now that my oven died, I have had to reinvent my 'club' dinner. It's just 6 or 7 women I went to school with and it's my turn to host it.
What I'd like to know, is how people serve the breads they dip in oil; thought someone might know. I had purchased extra virgin olive oil for a baked potato horsdoerves, and now have no oven. I got some specialty breads and wondered if I should serve the oil on the side. But I think it's supposed to have something else, too. Is it parmesan cheese?
I can't bake my pie so I ordered a white choc raspberry cake roll from a specialty shop. Lasagna is out so I'm going with mosticioli made with some organic ingredients. I got a blend of 5 cheeses to sprinkle on top - maybe I should have picked up some parmesan. 



Kitty
neIN, Zone 5
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