balsamic vinager adds a flair to healthy cooking. A
kitchen without balsamic vinegar is hard to imagine. Less than twenty years ago,
balsamic vinegar was nearly an unknown Tuscan accoutrement. Now, gourmet chefs use it more and more. A few drops
of the very best aged balsamic on ripe strawberries,
pears, or other fruit is a customary combination to end
a main course. |
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Craig Claiborne cooked up a new recipe - Chicago Tribune |
Craig Claiborne cooked up a new recipeChicago TribuneThe list, according to the jacket flap of a just-published biography, includes: "creme fraiche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner." He helped make household names of professional chefs like Pierre Franey, ...and more » |
Recipe: Bruschetta with Strawberry and Tomato Salad - San Jose Mercury News |
Recipe: Bruschetta with Strawberry and Tomato SaladSan Jose Mercury NewsIn a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let rest for 30 minutes, stirring now and then. 2. Heat an outdoor or indoor grill or grill pan to medium-high. |
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 » |
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