n one tablespoon of the balsamic vinegar, and salt and pepper the
gg whites
* Mix Balsamic vinegar and sugar in a frying
o drain.
Combine the vinegar, sugar and wine in a
ork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary
Prepare the flavored vinegar by mashing three strawberries against
e very cold so the balsamic vinegar pearls will cool before they
Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
Put into a nice, clean, sterilized bottle and offer to someone you love.
Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
Set aside to cool.
Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.
s roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small
Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
Serve immediately with ground black pepper.
To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.
Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.
ith the olive oil and balsamic vinegar just before serving to prevent
br>Take a bottle of balsamic vinegar and make several swirls around
Hull strawberries, rinse and cut in half.
Place in a glass bowl and sprinkle with balsamic vinegar.
Add mint strips and toss lightly.
Add grenadine or creme de cassis and stir gently.
Serve as an appetizer with vanilla wafer cookies.
Grenadine is a sweet, pomegranate-flavored syrup used to color and flavor drinks and desserts.
It sometimes contains alchohol.
Creme de Cassis is a black-currant-flavored liqueur.
Place hot pasta in a large bowl; stir in the green onions.
Mix the mustard, parsley, basil, and black pepper into the vinegar.
Whisk the olive oil into the balsamic vinegar mixture.
Pour over pasta and mix well.
Serve, or cover and chill up to next day.
In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
Halve and core the pears, leaving the skins on.
Slice each halve into long thin slivers.
Drizzle with a little lemon juice to keep from turning brown.
Fan out about 4 or 5 pieces of pears on each of six salad plates.
At the base of the fan place a knob of cheese.
Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!
Rinse and snap beans.
Mince garlic.
Mix garlic, vinegar and olive oil and set aside.
Steam beans until tender but firm, approximately 10-15 minutues.
Toss with balsamic vinegar dressing.
Can be refrigerated and served cold.
Season flour with salt& pepper.
Dredge veal in flour to lightly coat.
Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
Add scallopini& cook for 30 to 45 seconds.
Flip& cook for another 30 seconds or just until golden.
Remove to a plate& season to taste.
Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
Sprinkle the remaining balsamic over the veal& dust with parsley.
n Wine, Olive oil and Balsamic Vinegar 20-30min.
Peel and
he brown sugar with the balsamic vinegar.
As you serve the