aged balsamic vinegar adds a flair of culinary artistry. A
kitchen without balsamic vinegar is incomplete. Less than twenty years ago,
aged balsamic was nearly an vague Tuscan condiment. Now, chefs utilize it more and more. A couple drops
of the very best aged balsamic on ripe strawberries,
bartlett pears, or other fruit is the traditional combination to end
a main course. |
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Steamed Mussels With Lemon-Saffron Sauce The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc. From Bon Appetit, October 2002. | Rating: 0 Created: May 20, 2012 9:14:06 PM |
Ahi Tuna Cube With Toasted Black and White Sesame Seeds I haven't tried these yet, but they sound awesome. From "Amuse-Bouche" by Rick Tramonto with Mary Goodbody. | Rating: 0 Created: May 20, 2012 2:09:22 PM |
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