traditional balsamic vinegar adds a flair to healthy cooking. A
gourmet kitchen without aged balsamic vinegar is incomplete. Less than 20 years ago,
aged balsamic was nearly an obscure Italian accoutrement. Now, cooks use it more and more. A few 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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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 » |
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Lamprey Etoufee Lampreys (sometimes called lamprey eels due to their similar appearance) are a deeply underappreciated fish in the Americas and a delicacy in southwestern Europe (Portugal, Spain, and France) and Asia, costing consumers there upwards of $25/pound. It is quite inexpensive here if your angler has been successful. Lamprey is not exceptionally strong in flavor, with a cooked texture something like lobster -- chewy and meatier than most fish. From Victorian chef, Charles Elm� Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. | Rating: 0 Created: May 21, 2012 8:00:36 PM |
Jerk Shrimp Fajitas This is a recipe I made up for a quick weeknight meal. Over time, it evolved into something I'm proud enough to share with you all. Please do not use a non-stick pan. You could try substituting the shrimp for chicken or fish and the pineapple or mango salsa for your favorite variety. Like most Caribbean recipes I like the combination of hot, sweet, savory, and sour in one dish. Enjoy! | Rating: 0 Created: May 21, 2012 12:00:05 PM |
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 traditional balsamic vinegar
aged balsamic Vinegar
is a traditional viscous flavored vinegar typically 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 Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is dark and thick with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged in casks 15 years or more.
The finest aged balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also make a less expensive, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Created
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavors. The flavor is intensified over years,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavour. Some
aged balsamico vinegar is added to the "must"
to make 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 begins the long dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not degenerate 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 destroy the flavour.
As a key component
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
spinach and asparagus. A balsamic dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as new 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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