traditional balsamic vinegar adds a flair of culinary artistry. A
gourmet kitchen without balsamico vinegar is minus a wonderful flavor. Less than 20 years ago,
aged balsamic was nearly an unknown Tuscan accoutrement. Now, chefs use it extensively. A few drops
of the very best balsamic vinegar on ripe berries,
pears, or other fruit is the traditional combination to end
a meal. |
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Spring Rolls With Soy-Ginger Dipping Sauce This was in the RSVP section of Bon Appetit magazine. From Flying Fish Restaurant; Seattle, Washington. | Rating: 0 Created: May 20, 2012 8:43:57 PM |
Grilled Surf-And-Turf With Spicy Garlic-Shallot Butter From Bon Appetit, June 2001. Times do not include 1 hour 'sitting' time. | Rating: 0 Created: May 20, 2012 7:13:23 PM |
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