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Got balsamic??? Post your favorite recipes here. :o)
- Thread starter pat-nocal
- Start date
Rec: Balsamic Roast Pork Tenderloins
Balsamic Roast Pork Tenderloins
4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Source: Adapted from Rachel Ray, Food Network
Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
Balsamic Roast Pork Tenderloins
4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Source: Adapted from Rachel Ray, Food Network
Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
Rec: French Chicken in Vinegar Sauce
French Chicken in Vinegar Sauce ***7/8
Olive oil-flavored cooking spray (I used about 1 tbsp olive oil)
2-1/2 cups onion coarsely chopped
8 3 oz. skinned, boned chicken thighs (I used w/bone)
1/2 cup dry white wine
1/2 cup chicken broth
3 tbsp tomato paste (I used tomato puree)
2 tbsp balsamic vinegar
1 large clove garlic, minced
1 tsp fresh tarragon or 1/2 tsp dried
1/2 tsp brown sugar
1/2 tsp salt
1/8 tsp red pepper (orig. recipe called for 1/4 tsp)
dash black pepper
1 cup sliced fresh mushrooms
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned Combine wine and next remaining ingredients except mushrooms in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 15 minutes. Add sliced mushrooms, combine with chicken and sauce, simmer another 5 minutes or until chicken is done.
Pat’s notes: This is great served over fresh fettucine. Would also be good with steamed rice. Adapted from Cooking Light
French Chicken in Vinegar Sauce ***7/8
Olive oil-flavored cooking spray (I used about 1 tbsp olive oil)
2-1/2 cups onion coarsely chopped
8 3 oz. skinned, boned chicken thighs (I used w/bone)
1/2 cup dry white wine
1/2 cup chicken broth
3 tbsp tomato paste (I used tomato puree)
2 tbsp balsamic vinegar
1 large clove garlic, minced
1 tsp fresh tarragon or 1/2 tsp dried
1/2 tsp brown sugar
1/2 tsp salt
1/8 tsp red pepper (orig. recipe called for 1/4 tsp)
dash black pepper
1 cup sliced fresh mushrooms
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned Combine wine and next remaining ingredients except mushrooms in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 15 minutes. Add sliced mushrooms, combine with chicken and sauce, simmer another 5 minutes or until chicken is done.
Pat’s notes: This is great served over fresh fettucine. Would also be good with steamed rice. Adapted from Cooking Light
Rec: Grilled Steak Salad with Green Beans and Blue Cheese
Grilled Steak Salad with Green Beans and Blue Cheese
When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.
Servings: Makes 6 servings.
1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese
Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
Source: 6/01 Bon Appétit
Grilled Steak Salad with Green Beans and Blue Cheese
When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.
Servings: Makes 6 servings.
1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese
Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
Source: 6/01 Bon Appétit
Maple Glazed Balsamic Carrots
Maple Glazed Balsamic Carrots
1 pound baby carrots
1/2 cup homemade beef broth
1/4 cup maple syrup
2 tbs. unsalted butter
1/8 tsp salt
1/8 tsp freshly ground pepper
2 tbs balsamic vinegar
In medium skillet, combine carrots, broth, maple syrup, butter, salt and pepper.
Bring to a boil over medium-high heat. Cover and cook for 3 minutes (or 5 minutes for softer ,candied-style carrots).
Increase the heat to high and uncover. cook, stirring often, until the carrots are just tender and the liquid is reduced to 2 tbs, 5-6 minutes.
Stir in the vinegar and cook until liquid is reduced to a glaze, 1-2 minutes.
Serve hot.
Can be prepared up to 1 day ahead, covered and refrigerated. Reheat in covered skillet over low.
Serves 4-6
Balsamic Vinegar Cookbook
Maple Glazed Balsamic Carrots
1 pound baby carrots
1/2 cup homemade beef broth
1/4 cup maple syrup
2 tbs. unsalted butter
1/8 tsp salt
1/8 tsp freshly ground pepper
2 tbs balsamic vinegar
In medium skillet, combine carrots, broth, maple syrup, butter, salt and pepper.
Bring to a boil over medium-high heat. Cover and cook for 3 minutes (or 5 minutes for softer ,candied-style carrots).
Increase the heat to high and uncover. cook, stirring often, until the carrots are just tender and the liquid is reduced to 2 tbs, 5-6 minutes.
Stir in the vinegar and cook until liquid is reduced to a glaze, 1-2 minutes.
Serve hot.
Can be prepared up to 1 day ahead, covered and refrigerated. Reheat in covered skillet over low.
Serves 4-6
Balsamic Vinegar Cookbook
Rec: Balsamic Roasted Pearl Onions & Cheese
Balsamic Roasted Pearl Onions & Cheese
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes
Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.
To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
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NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.
Balsamic Roasted Pearl Onions & Cheese
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes
Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.
To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
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NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.
heather_in_sf
Well-known member
This is an amazing sauce for a pork roast or steaks: REC: Port Cherry Reduction Sauce
Port Cherry Reduction Sauce
Makesabout 1 cup
1 1/2 cups port
1/2 cup balsamic vinegar
1/2 cup dried tart cherries
1 large shallot , minced (about 3 tablespoons) (or red onion)
2 sprigs fresh thyme
1 tablespoon unsalted butter
Table salt
1. Combine first five ingredients in medium saucepan; simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes. Set aside, covered.
2. While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.
Port Cherry Reduction Sauce
Makesabout 1 cup
1 1/2 cups port
1/2 cup balsamic vinegar
1/2 cup dried tart cherries
1 large shallot , minced (about 3 tablespoons) (or red onion)
2 sprigs fresh thyme
1 tablespoon unsalted butter
Table salt
1. Combine first five ingredients in medium saucepan; simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes. Set aside, covered.
2. While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.
heather_in_sf
Well-known member
REC: Braised Chicken with Shallots, Garlic and Balsamic Vinegar
This is such a succulent dish, and I thank Susan/Kentfield for sharing it with me, I've made it at least 3 times and it's worth the time it takes to peel the shallots.
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Active time: 40 min Start to finish: 1 1/4 hr
Mashed potatoes are the ideal accompaniment to this dish.
6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water (or white wine) to skillet and boil, stirring, 1 minute.
Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
Makes 4 servings
Gourmet
October 01
This is such a succulent dish, and I thank Susan/Kentfield for sharing it with me, I've made it at least 3 times and it's worth the time it takes to peel the shallots.
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Active time: 40 min Start to finish: 1 1/4 hr
Mashed potatoes are the ideal accompaniment to this dish.
6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water (or white wine) to skillet and boil, stirring, 1 minute.
Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
Makes 4 servings
Gourmet
October 01
Grilled Peaches
* Exported from MasterCook *
Grilled Peaches
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 each fresh peach -- for each person
1/2 cup balsamic vinegar -- *see Note
1/4 cup brown sugar
1 each lemon -- juiced
1/4 teaspoon fresh ground black pepper
Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.
In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper.
Boil until reduced by about 1/2.
Spray cut sides of peaches with Pam and place cut-side down on a hot grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture (fill the pit hole.) Cover and cook for about 3 more minutes, or until softened. This may take up to 10 minutes if the peaches are not fully ripe.
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NOTES : Sherry, fig or any rich sweet vinegar can be used.
This can also be served for dessert with a good vanilla ice cream.
* Exported from MasterCook *
Grilled Peaches
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 each fresh peach -- for each person
1/2 cup balsamic vinegar -- *see Note
1/4 cup brown sugar
1 each lemon -- juiced
1/4 teaspoon fresh ground black pepper
Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.
In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper.
Boil until reduced by about 1/2.
Spray cut sides of peaches with Pam and place cut-side down on a hot grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture (fill the pit hole.) Cover and cook for about 3 more minutes, or until softened. This may take up to 10 minutes if the peaches are not fully ripe.
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NOTES : Sherry, fig or any rich sweet vinegar can be used.
This can also be served for dessert with a good vanilla ice cream.
My favorite beyond all others is the famous cranberry and walnut salad you posted, Pat
The dressing is just fabulous. Even though it only has a small amount of balsamic in it, it qualifies!
http://eat.at/swap/forum17/7_Cranberry_Walnut_Salad
The dressing is just fabulous. Even though it only has a small amount of balsamic in it, it qualifies!
http://eat.at/swap/forum17/7_Cranberry_Walnut_Salad
shaun-in-to
Well-known member
REC: Fennel with Balsamic Vinegar and Chestnut Honey
Use "regular" balsamic -- not your expensive syrupy stuff.
http://www.saveur.com/article.jsp?ID=15343&typeID=120
Use "regular" balsamic -- not your expensive syrupy stuff.
http://www.saveur.com/article.jsp?ID=15343&typeID=120