| | balsamicPage 1 of 2 (1, 2) | my brother got me a small bottle of balsamic vinegar for my birthday this year...its the real deal balsamic too...not the $2.49 stuff from the grocery store...i'd hate to venture a guess at how much it cost...but i imagine a lot...
its aged 25 yrs i think...
there is a booklet with it with a few recipes/hints/serving suggestions etc...
i bought a tub of strawberries tonight and made one of the suggestions from the booklet...cleaned, rinsed, and cut up the berries...added a bit of sugar and a tsp of the balsamic to them and let them sit for a bit...it complemented the flavor of the berries quite nicely...added another flavor dimension...(can't wait to try it on fresh garden berries)...
was wondering how many posters have used balsamic...if so post your tried and true uses here...
the good balsamic is defo a flavoring i could get used to | |
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Posted: 12/29/2011 6:06:04 AM | Drizzle a little over vanilla ice cream. Don't over do it.
That and extra virgin olive oil are all that's needed for salad dressing. | |
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Posted: 12/29/2011 3:58:30 PM | | Rachael Ray made an appetizer one day with apples, onions, toasted french bread slices cut on a bias...and a light drizzle of reduced store bought balsamic on it one day...It's pretty good, and with the type balsamic you've got, you probably wouldn't dare reduce it. Just toast the small bread slices...and cut up some apples in small chunks...about a half and half ratio to the amount of onion that you have. Start the onions in a small skillet, and after they start to wilt...dump in the apples. Get the onions carmelized, putting a light color to the apples...and then place them (and the onions) by spoonfuls on your bread slices...then drizzle the top of them with the balsamic. It's quite an interesting combination..with the sweet apple, carmelized onion...and the sweet and tart balsamic. ( I might warm your balsamic..but it might not be necessary) | |
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Posted: 12/30/2011 12:49:45 PM | My mom used to make an Asparagus and Mushroom dish, and I'm going to guess at the amounts here as I've never made it but it was damn tasty.
She would use fresh picked Morels, but I'm sure any would work.
Place 1 cup of mushrooms in 1 cup of Chicken Broth and reduce till appx 1/4 liquid.
Strain and use reduced broth, a few T Balsamic Vinegar and Olive Oil to make a dressing.
Cook your Asparagus anyway you choose, she sometimes roasted it and sometimes
steamed it.
Fry Mushrooms in 1 T Butter till tender
Place Asparagus on serving dish....top with mushrooms and pour dressing over the top.
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Warm Basil Beet Salad
Wash Whole Beets and then rub with Olive Oil.
Bake at 450 for appx 45 minutes or until tender
Peel skin from Beets and then dice into small bite size pieces
Toss with 2 T Balsamic Vinegar, 3 T Fresh chopped Basil and 1 T Brown Sugar, S & P to taste. | |
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Posted: 12/30/2011 1:16:53 PM | anti- pasta. artichoke heart, some marinated mozzarralla ball, chucks of asiago cheese, some cured meats, with some bruccetta toast point, and roasted peppers. Drissle some black gold and enjoy. Please excuse my spelling.  :   | |
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Posted: 12/30/2011 2:38:32 PM | | i was at a resto somewhere once...and waiting for our meal...they served italian bread with some kinda dipping sauce...i'm pretty sure it was balsamic based...sure was tasty tho...wish i had asked the chef for the recipe | |
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Posted: 12/30/2011 4:03:52 PM | | balsamic and oil olive, garlic, chili flake. dip with rustic bread. something of the sort. Pretty common at your italian joint. | |
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Posted: 12/30/2011 4:11:01 PM | balsamic, olive oil and pesto.
again, very common in italian joints.
first place i ever saw it in was the macaroni grill in scottsdale.
k.w.
use garlic infused olive oil | |
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Posted: 12/30/2011 4:16:54 PM | | there was no chilis in it and if there was garlic it was very little...maybe i should buy a bottle of slightly cheaper balsamic and monkey around with it first | |
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Posted: 12/30/2011 5:26:35 PM | I've never had it with the chili's or garlic.......
just oil and balsamic vinergar....
Just had it about a month ago at Buca di Beppo's | |
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Posted: 12/30/2011 5:33:00 PM | | I maybe wrong but it sounds good. | |
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Posted: 12/31/2011 1:51:07 PM | | ...Yeah, ya kinda hate to screw up with the expensive stuff first..LOL, Enjoy! | |
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Posted: 12/31/2011 2:29:35 PM | | i googled a recipe for a balsamic vinaigrette that turned out not too bad...even using the cheap balsamic...the basic foundation was a 3:1 mix of olive oil:balsamic...i added garlic...soya sauce, crushed chilis, honey, and grated parmesan...overall it was good...had that on a simple salad...with shell pasta and a meaty sauce...had a litre or so of spaghetti sauce left over from a batch i sterilized and some gr pork and beef left over from burgers the other day | |
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Posted: 1/2/2012 7:01:08 PM | heres a way to use that balsamic. my sister made me some island style grilled swordfish years ago and i liked it so much i make it just about every year since.
-grill some swordfish steaks with some mango (dont season the steaks if you do only a pinch of salt tops)
- make a salad with baby spinach, halved cherry tomatoes and halved kumquats.
-toss salad in balsamic vinegrette (i like 2-1 balsamic to oil)
- top with grilled swordfish and mango.
thats it! very easy and very flavorful. | |
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Posted: 1/2/2012 7:11:53 PM | | Savant, I have made this before with some Balsamic my parents got me from Italy. Instead of sugar try a few grinds of black pepper it is amazing. You can do the same with Blood Oranges and grilled red onion. | |
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Posted: 1/29/2012 2:22:34 PM | | i didn't know you could use balsamic on sweet, i only use it as a salad dressing. | |
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Posted: 1/29/2012 2:28:10 PM | | you can reduce it to a syrup to. drizzel it over some BBQ pears and vanilla ice cream. | |
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Posted: 1/30/2012 5:30:06 PM | I only buy expensive, but not super expensive balsamic.
I use mine on a tomato salad with fresh mozzarella (and sometimes I just soak the fresh mozzarella in it and eat it with salt...) I also make a "ketchup" with balsamic, apricot, and chipotle. | |
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Posted: 1/31/2012 5:00:26 AM | I make a lovely salad dressing with Balsamic vinegar
I teaspoon mustard 2 parts oil to 1 part balsamic and a tiny bit of sugar
tastes absilutely unreal! | |
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Posted: 1/31/2012 10:55:34 AM | balsamic....mmm if u ever make brushetta and put cheese on top to melt it...then drizzle tiny bit of balsamic..delicious.
also u can mix bit of balsamic and olive old and have a healthy dip for bread or pita ;)
u can add oregano as well | |
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Posted: 1/31/2012 11:09:17 AM | love balsamic!
just drizzled it over roasted brussel sprouts, sweet potatoes and fennel for lunch. It was delicious.
I really like it drizzled over roasted figs with vanilla bean ice cream too. | |
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Posted: 1/31/2012 2:36:29 PM | | When I came across the word,,,,,,,BALSAMIC, it reminded me that I needed a new bottle. THANKS for reminding me. I bought the good quality stuff this morning. | |
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Posted: 2/3/2012 2:43:44 PM | | i made brussel sprouts to go with supper tonight...after they were cooked i melted about 2 tbsp butter in the pot i cooked them in...added about a tbsp of honey...and a splash of balsamic...whisked everything together and added the cooked sprouts to the pot...tossing them to coat them...quite acceptable... | |
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Posted: 2/3/2012 4:35:11 PM | | try them with some pinenuts. Walnuts would be good ,too. | |
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Posted: 2/3/2012 5:59:37 PM | Heat up little oil in a large skillet with boneless chicken breasts season as usual ñ add some garlic granular too brown both sides ñ remove to a plate –covering. Add to skillet whole chopped garlic little balsamic vinegar ñ little water cook ñ stir that awhile- add a white sauce with milk or half ñ half ~ make it so it will thicken ñ have a sauce-throw in thin sliced tomatoes with kalamata olives ñ oregano leaves or fresh basil to UR taste ñ cook that a while –stir as not to burn bottom of skillet. Re-add chicken ñ throw over some cooked pasta or cooked rice. Broil up some crusty bread- dive in with a nice glass of wine.
Make quite a bit of white sauce n thicken to UR liking
As we all know -balsamic has been around for long time to be used in many good in many good dishes. Find one U really like - some not good. Some sweeter than others. Good in BBQ sauces too. | |
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