Balsamic

A very nice and tasty side dish: Pan-fried slices of eggplant served with a reduction of balsamic vinegar and white wine, garlic and black pepper. Read more »

Ingredients: 2 bell peppers of your choice (red,yellow,orange) cut into stips 100g Turkey sausage 1 tbsp olive oil Salt to taste 1 tsp balsamic vinegar 1/2 tsp dried rosemary 1 large clove of garlic Directions: Heat the olive oil over medium high in the pan and sauté the (fork-pierced) sausages until they turn brownish. Remove them from the pan, and sauté the bell pepper [...]

How To Make A Balsamic Vinegar Martini Cocktail Balsamic Vinegar Martini Cocktail. A succulent strawberry sits at the heart of this chic cocktail. Expert bar tender Tony Miccilota showcases one of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

I have never made a whole stuffed chicken before and I was daunted by the task at hand. Folks at home usually prefer to buy boneless chicken or pre-cut pieces. And there is never any skin; so I’ve never seen a whole chicken being made. To begin with I read through Jamie Oliver’s The Naked Chef where I found a wonderful roast chicken recipe and step by step instructions as to how I must handle

This is one of my first dishes. I remember being so proud of myself the first time I made dinner for my family and my mom raved about these mushrooms. Through the years, I've really expanded my repertoire but this one is still my mom's favorite. Even more impressively, these are the first mushrooms Lon has ever admitted to liking. (He just started to eat mushrooms.) He even took the left-overs for

Slice a large brown onion and two cloves of garlic and sweat with olive oil in a pan. Add two pounds of chuck steak cut into strips and brown with the onion and garlic. Cover with 1/2 cup balsamic vinegar, quarter cup olive oil and one cup of red wine. Make certain the beef is totally covered. Bring it to the boil then reduce to simmer. As it starts to simmer add two teaspoons paprika and half t

Tired of the same roast chicken on a Sunday? Try these drumsticks instead - you could even freeze the leftovers - not that there will be any!Ingredients * 12 chicken drumsticks * 200g green olives, drained * 2 large lemons * 2/3 cup balsamic vinegar * 2 tablespoons olive oil * 2 garlic cloves, crushed * roasted chat potatoes, to serveMethod 1. Preheat oven to 200°C. Grease

Vanilla Panna Cotta with Strawberries is a refreshingly light yet extremely popular Italian dessert. Literally translated as "cooked cream", this is a rich and creamy custard, topped with berries, caramel or chocolate sauce. When I heard about it for the first time, I was skeptical; pepper and vinegar in a dessert?! doesn't sound very inviting. But I courageously tasted it at a cafe once, and I h

For our wedding anniversary: Lamb chops, topped with watercress wilted in a balsamic-and-garlic syrup and rosemary potatoes. Read more »

Mmmm....duck, another meal I should not have made right before the wedding. It's just so delicious though. I also find that whole duck is often over-cooked, or I just prefer under-cooked, whichever way you want to look at it but I don't like dry meat. This preparation yields a very moist little duck, and it's relatively easy for such an impressive looking dinner. It's perfect for a romantic dinner

Ever ordered a dish off a menu at a restaurant or café and found yourself thinking, “I could make that”? Well, InterWined did last weekend, while sitting outside Carluccio’s, the popular Italian café chain, and trying to make the most of the sporadic sunshine that fell along Market Square near London’s Oxford Street. The dish was [...]

I love balsamic with cherries, and balsamic with strawberries, so why not apples? This is a sort of deconstructed apple pie that gives the tartness of apples a little punch with some acidic, earthy yet sweet balsamic vinegar. This all came about because I am participating in Taste and Create a wonderful food blogger exchange hosted by For the Love of Food. It is something like the food blogger

I made the balsamic chicken that I read about over at Cooking and Eating in the Windy City and while I didn’t follow the recipe, I did come up with an excellent meal that satisfied and soothed. Stove top braises are satisfying because you can hover about the kitchen, occasionally peeking under the lid, spooning [...]

I recently began using balsamic vinegar again in recipes, and so far, no complaints. In case you are not familiar,...

I've posted today's weekly recipe over at AlmostFit.com. The idea behind the weekly feature is in general, most people have more time on the weekends to try new things like recipes. My goal is to provide a recipe once a week so that some of the adventurers out there can jump into cooking over the weekend. The focus of AlmostFit is eating Real Food in Moderation, so the recipes are not going to focus on low fat/low carb techiques or measurements; they are healthy recipes that when eaten in moderation will hopefully increase your appreciation for real food, rather than the chemically processed alternatives. I know that this is not the approach for many of us, so please understand that I mean no disrespect in any way when it comes to low fat/low carb techniques. I just know that for me, thos

2 cup water 1 Tbsp balsamic vinegar 1/4 tsp salt 1 cup long-grain rice 1 Tbsp olive oil 1 1/2 lb sea scallops 1/4 cup balsamic vinegar 1 Tbsp honey 1 tsp dried marjoram chives with blossoms, optional Combine first 3 ingredients in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is [...]

This pork tenderloin recipe is so easy,uses very few ingredients and is so good it can be served to company with many oohs and ahhs.I first made this dish for my husband for Valentine's day way back when we were dating.He loved it.And I make it every so often when I want something restaurant quality for dinner.I strayed from my menu tonight because I had it in my head since this morning that I wanted this .You can use the cranberry sauce with the whole berries but I prefer the jellied cranberry sauce.And the crushed rosemary I use because I hate biting into those long pieces of rosemary.They get stuck in my teeth! Use good quality balsamic and serve a great red wine and you're set.I served baked rice and roasted broccoli with the tenderloin tonight and I am a happy girl.Cranberry Balsami

Marnie emailed me to ask if I was familiar with a "swirly garnish" she had on her creamed carrot soup at a restaurant. I think so! I think you must be referring to Balsamic reduction swirls. Give it a try and let me know if it comes close to what you had in mind, Marnie. I thought I'd post it because it's something I use on creamed soups fairly often and it's always well received. Serve it sans the first day, and with the leftovers following day!You can add so much flavour to your creamed soups by incorporating a balsamic reduction for a garnish. It adds colour and interest, and the reduction of balsamic vinegar with dark molasses gives it the robust flavour of the more aged, imported balsamics.Balsamic Swirls1/2 cup balsamic vinegar1 tbsp dark molassesTo make balsamic reduction combine the vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Cook, and stir occasionally, until the amount is reduced by about half and the mixture is of a maple syrup consistenc

My mother-in-law is an incredible cook. She is responsible for my husband's culinary ability, and for that I am eternally grateful to her. That means that visiting my husband's parents in Wilmington, NC always means a ton of delicious food. One night she decided to do a meal based on the recipes of Giada De Laurentiis from Everyday Italian. She selected a delightful, sophisticated take on BBQ

Last night I was going to go out for coffee with a friend but she remembered she hadn't ate dinner yet so we went to a diner instead (a 50's diner!) and she ordered a garden salad with chicken and a balsamic dressing. It looked so good it's all I could think about having today for lunch. Luckily I keep all the ingredients on hand so I whipped some up. Yum! So good that as soon as I was

I found this recipe on the Food Network website.Amazing chicken.Thank you, Giada ,for another great meal. If you like vinegar based bbq sauce this one is a great choice.I baked the chicken in the oven (that option of oven baking is at the bottom of the recipe)and used breasts instead of thighs.Next time I am going to use a whole cut up chicken.Easy to put together and good enough for company.I served celery and garlic mashed potatoes and sliced cucumbers and tomatoes with this.Balsamic BBQ Chickenwww.foodnetwork.com Giada DeLaurentiisFor the Balsamic BBQ sauce: 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper For the chicken or steak: 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper For the BBQ sauce: Combine all the ingredients in a s

1/3 cup balsamic vinegar 1/3 cup olive oil 1/4 cup parsley, minced 2 garlic cloves, crushed 1/2 tsp. salt 1/4 tsp. black pepper, freshly ground 4 tuna steaks, 3/4 inch thick 1 red bell pepper, cut in strips 1 yellow bell pepper, cut in strips 1/2 red onion, cubed Whisk together vinegar, oil, parsley, garlic, salt and pepper to form marinade. Place tuna steaks in a suitable container for marinating and pour marinade over tuna. Cover and refrigerate for 2 to 4 hours. Turn steaks occasionally. Prepare grill or broiler. Saute pepper strips and onion in 1 tablespoon olive oil and 1 tablespoon marinade until tender. Set aside. Grill steaks for 2 minutes on each side while basting with the marinade. Tuna should flake apart and be gray-ish in color all the way through. Place tuna steaks on serving plates and garnish with onion and pepper strips. Serve.

This is better made the day before to allow flavors to infuse.Grilled Vegetable Salad2 medium green peppers2 medium red peppers2 medium yellow peppers1 large red onion2 medium green zucchini2 medium yellow zucchini6 baby eggplantsBalsamic Dressing2 tbsp lemon juice1 clove garlic, crushed1/4 cup olive oil2 tbsp balsamic vinegar1 tbsp chopped fresh oregano leavesQuarter peppers, removing and discarding seeds and membranes. Cut into thick strips. Cut onion into 8 wedges.Slice zucchini and eggplants lengthwise into thin slices. Cook vegetables in batches, over heated grill (you make wish to oil the grill if you don't have coated ones) until browned overall, and tender. Combine all vegetables in one large bowl, drizzle with balsamic dressing and mix well to incorporate.To make balsamic dressing combine all ingredients in a screw to jar and mix well.Yields 6 servings

Thanks to Anon's comment, we were informed that O & Co. O & Co. (in GCT) carries a new White Balsamic with Oregano. For some reason, the producer felt the need to add caramel coloring, but it works. It is the best white balsamic I have ever tasted!If you don't know how to make salad dressing, I suggest buying one of O & Co.'s vinegars and just sprinkling the vinegar and a good olive oil over your salad. You won't need anything else.

Relax. Breath deep. Its not...that hard. This will make 1 to 2 pounds of Asparagus. 2 pounds of the 'pencil' like Asparagus is what we suggest. If its much thicker than it will be longer to blanch them.First get two pots and a bowl. In the one pot fill it half with water and then add salt to it till it tastes salty (salty like ocean water). Fill the other pot with one cup sugar (just plain white sugar) and the same amount of Balsamic Vinegar. Fill the bowl (or container) with ice then add cold water to it.Heat the water to a boil. Heat the sugar balsamic mixture till the sugar can no longer be seen or felt as a texture, basically make sure its all melted in. Please trim all your Asparagus accordingly, nobody likes chewing on a raw, tree like substance. Throw all the trimmed Asparagus into the boiling water. If you are using the 'pencil' size (or a little bit bigger) leave it in no longer than 30 to 45 seconds. Asparagus should look nice and green, not dull. Immediately throw it in

During the winter time at least once we week we have a ‘family’ dinner with all our friends. Last week we were lucky enough to have one of my very good friends from Australia cook for us. He was visiting Whistler and for over a month now has been making our taste buds water with talk of his infamous Balsamic Chicken. Now there is some history to this dish, which I believe has quite a name for itself amongst a certain group of Aussies in Brisbane. Colin, the creator of this delicious delight, considers this his #1 winning dish to cook any time he needs to impress. He in turn passed the recipe onto his good friend Mikey, who in turn dazzled us with a stunning meal and some delicious wine. And now to me… I pass on the recipe for all to enjoy. It is naturally Gluten Free and well worth saving for an evening with that special someone… I hope you enjoy Balsamic Chicken as much as we have. Happy Gluten Free Cooking allergy cooking, balsamic, balsamic chicken, cooking, food, g

Have you ever been to one of those really nice, modern restaurants where they offer a selection of breads for a starter? If you have, you may have been lucky enough to run into Balsamic Glaze. It is used with olive oil (extra virgin of course) as a dipping sauce for breads. What you do, or rather what the chef does, is put a small amount of Balsamic Glaze into one of those tiny ceramic bowls and then add olive oil to it. They seperate, so you have a bowl full of olive oil with this black stuff in the bottom. Just dip your bread in, making sure you get to the balsamic glaze and yummo - it is a real treat - a sweet/tart flavour that really compliments the richness of the olive oil and fresh baked bread. After looking high and low for this stuff for simply ages, I finally came across it in Coles of all places (in the condiments aisle). Don't get it mixed up with the normal balsamic vinegar whatever you do, as they are two different things altogether. The glaze is thicker and m