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Archive for August 20th, 2010

Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

1/3 cup (75 ml) balsamic vinegar, such as the Fig Balsamic

3 Tbsp. (45 ml) each lemon juice and olive oil, such as the Athenolia Olive Oil

1 Tbsp. (15 ml) chopped fresh thyme

1/2 tsp. (2 ml) each salt and pepper

8 fast-fry boneless centre-cut pork loin chops

4 peaches, ripe but firm (peeled, halved and pitted)

6 cups (1.5 L) spinach or arugula

Set aside 2 Tbsp. (30ml) of balsamic vinegar.

Directions:

Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing.

Use 1/4 cup (50 ml) of dressing to marinate pork for one hour in refrigerator, turning occasionally.

Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for three minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for four minutes; turn and cook for two minutes or until softened and lightly browned. Cut each peach half into four slices. Slice pork into 1-inch (2.5 cm) strips.

Arrange pork and peaches over spinach; drizzle with remaining dressing.

Serves 4.

From Foodland Ontario via http://www.wetaskiwintimes.com/ArticleDisplay.aspx?e=2697830

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“Wonderful with goat’s cheese, on a pizza or in a quiche.It’s also at home in a cheese toastie.”

8 red onions

1 red chili

2 bay leaves

2 tablespoons olive oil, like the mild Leccino Olive Oil

1 cup brown sugar

1/2 cup balsamic vinegar, like the Traditional Balsamic

1/2 cup red wine vinegar

Directions:

Cut your onions and chili into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.

Makes about 4-6 jars.

Recipe from The SuperJam Cookbook by Fraser Doherty. Found on The Guardian
http://www.guardian.co.uk/lifeandstyle/2010/aug/03/caramelised-red-onion-chutney-recipe

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