aged balsamic vinegar adds a flair to gourmet cooking. A
gourmet kitchen without balsamico vinegar is hard to imagine. Less than 20 years ago,
balsamic vinegar was nearly an vague Tuscany condiment. Now, cooks utilize it more and more. A couple drops
of the very best balsamic on ripe strawberries,
pears, or other fruit is a customary combination to end
a meal. |
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Adios balsamic. Hello, red wine vinegar. - Washington Post |
Adios balsamic. Hello, red wine vinegar.Washington PostI am thoroughly sick of balsamic vinegar. I'm tired of its raisiny taste, which is too often saccharine and cloying. And of its syrupy density, not to mention its distinct aroma. I am fed up with chefs who have insisted on using it to dress salads, ...and more » |
Strawberry Spinach Salad - Washington Post |
Strawberry Spinach SaladWashington PostWhen Jeanine doesn't have the vinaigrette ingredients on hand, she uses Newman's Own Balsamic Vinaigrette. MAKE AHEAD: You'll have vinaigrette left over, which can be refrigerated in an airtight container for up to 1 week. |
A world of salads beckons at Salad World - Evansville Courier & Press |
A world of salads beckons at Salad WorldEvansville Courier & PressI prefer it drenched in a vinaigrette, but actually any style will do — from a gelatin mixed with fruit or chopped vegetables, cucumbers and onions or tomato and fresh mozzarella cheese topped with a chiffonade of basil and olive oil. The list goes on ... |
Grill 'Em All - New York Times 
New York Times |
Grill 'Em AllNew York TimesThe first is a luxurious, nearly mayonnaiselike concoction of raw egg yolks and olive oil, fragrant with garlic, funky with anchovy. Ashkinaze's is richer than Caesar. “I always add an extra yolk,” Ashkinaze says. “You really need this dressing to hold ... |
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