18 year aged balsamic adds a flair of culinary artistry. A
kitchen without balsamic vinegar is incomplete. Less than twenty years ago,
balsamic vinegar was nearly an obscure Tuscan condiment. Now, chefs use it extensively. A few drops
of the very best balsamic vinegar on ripe strawberries,
pears, or other fruit is a customary combination to end
a main course. |
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Grilled Salmon With Rosemary (South Beach Phase I) A delicious, Phase-1-Friendly dinner for fellow South Beachers! From page 204 of "The South Beach Diet" guidebook. | Rating: 0 Created: May 15, 2012 10:30:33 AM |
Broiled Whitefish With Mushroom Mayonnaise Adapted from Classic Canadian Cooking. Pickerel, lake trout, or black bass may be substituted for the whitefish. | Rating: 0 Created: May 13, 2012 2:31:27 PM |
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