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.
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.
Preheat oven to 400\u00b0. Line a cookie sheet with foil.
Cut the squash lengthwise in half.
Seed and cut it into 4\" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
Rub all over with olive oil.
Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
Bake 45 minutes or until easily pierced with a knife and lightly browned.
Serve hot or at room temperature, sprinkled with balsamic vinegar.
In a small bowl, combine oil and garlic.
Spread broccoli florets onto baking sheet.
Pour garlic oil, salt and pepper over broccoli and toss to coat.
Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
Drizzle with balsamic vinegar before serving!
hem in a bowl, cover with the cold water, and sprinkle
Sprinkle eggplant slices with 2 t salt, place in
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.
gg whites
* Mix Balsamic vinegar and sugar in a frying
eason duck cavity and skin with salt and pepper. Tie legs
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.
ntil well combined, then season with salt and freshly ground black
Dust salmon with freshly ground pepper, flesh side up.
Heat oil in the pan on high heat until oil gets a little smoky.
Starting with pepper-side down, sear 3 minutes each side.
Remove salmon from pan and reduce heat to medium.
Immediately place balsamic vinegar in pan, where it will reduce quickly.
Add Dijon and mix until well blended.
Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.
br>Take a bottle of balsamic vinegar and make several swirls around
live oil.
Rinse thighs with cold water and pat dry
minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and
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.
hicken in the skillet, season with salt and pepper, and brown
arlic.
Drizzle with olive oil;s prinkle with salt and pepper
Season chicken with salt and pepper. Dredge chicken
ead in a small saucepan with water to cover. Bring water