balsamic vinegar adds a flair to gourmet cooking. A
gourmet kitchen without balsamico vinegar is minus a wonderful flavor. Less than 20 years ago,
balsamico was nearly an obscure Tuscany accouterment. Now, chefs use it extensively. A couple of drops
of the very best aged balsamic on ripe berries,
bartlett pears, or other fruit is a customary combination to end
a meal. |
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Grilling Season Got You Down, Vegetarian? - Patch.com |
Grilling Season Got You Down, Vegetarian?Patch.comVeggie skewers: Brush mushrooms or eggplant with olive oil, garlic, and rosemary, and alternate with peppers, onions, and even some pineapple. Portobello mushroom: Try brushing it with garlic and olive oil, or marinating it in balsamic vinegar or any ... |
Polenta with wild mushrooms, hazelnuts and figs recipe - The Guardian
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 » |
THE HEALTHY PLATE: Recipe for creamy potato salad with artichokes and herbs - Washington Post
Mini-Meals, Minnier Me? How often to eat can be almost as vexing to those trying to achieve a healthier weight as what to swallow. Are three regularly spaced meals daily the best recipe for fat-burning? Or five to six mini-meals? The Cost of Compliance It's easy to find bargains at fast-food restaurants, where dollar menus and other deals entice cost-conscious consumers. But what about healthful eating? More specifically, what about eating according to the new U.S. Dietary Guidelines? Can you do it without taking a big bite out of your wallet?
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 balsamic vinegar
balsamico Vinegar
is a authentic viscous flavored vinegar normally used
in Tuscan food preparation. It is typically used as a salad
dressing when combined with virgin olive oil or as a marinade. It
is a traditional import developed in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and viscous with a complex,
sweet flavor and is much more expensive. True Aged balsamic
vinegar has been aged in casks fifteen years or more.
The best balsamico vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to model the sweetness of the authentic balsamic vinegars. If a company
makes a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Produced
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging procedure
done in wood barrels that concentrates
the flavours. The flavour is heightened over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to produce a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then starts the long evaporation and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key ingredient
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
artichokes and asparagus. A balsamic vinaigrette does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as fresh mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
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