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Posts Tagged ‘balsamic’

 

Ingredients:

2014-03-14-mushrooms2-thumb

1 pound fresh whole or halved mushrooms
1 small onion, thinly sliced and separated into rings

For Marinade:

1 cup SOOC Garlic EVOO
1/4 cup SOOC Sicilian Lemon balsamic vinegar
1 teaspoon salt
1 teaspoon fennel seed
1 teaspoon dried basil leaves
1/2 teaspoon minced garlic
1/4 teaspoon black pepper

Directions:

Combine mushrooms and onion in medium mixing bowl. Set aside.

For marinade, blend all marinade ingredients in small mixing bowl. Combine mushrooms and onions into the mixture. Toss and cover. Refrigerate 1-2 days, stirring occasionally. Remove mushrooms and onions from marinade. Serve over a fresh grilled steak or chicken breast! Substitute Sicilian Lemon balsamic with Fig balsamic for a more savory option.

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Ingredients:

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper25746_l
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
Dried oregano
Sea salt
SOOC Koroneiki EVOO
SOOC Traditional 18-year Balsamic
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
Pickled pepperoncini hot peppers (garnish)

Directions:

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.  Slice the cucumber into 1/4-inch slices, cutting slices in half, and peeling if desired.  Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings. Salt lightly, to taste.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano. Pour olive oil over the salad, and toss. Just before serving, top the salad with Feta cheese and olives.  Drizzle balsamic vinegar over the top, and garnish with hot peppers. For a more traditional option, serve over a bed of fresh greens.

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Ingredients:

2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground corianderCarrot
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons SOOC Harissa extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
3 tablespoons SOOC Honey Ginger balsamic vinegar
5 ounces mixed salad greens
1 teaspoon Dijon mustard (optional)
1/2 cup dried cranberries 2 tablespoons chopped flat-leaf parsley

Directions:

1. Preheat the oven to 400°. In a small bowl, mix the spices together. In a medium bowl, toss the carrots, onion and 2 tablespoons of the Harissa olive oil. Add 1 tablespoon of the spice mix (saving remaining spice mix for Quinoa) and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, until tender.

2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.

3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

4. In a large bowl, whisk the remaining Harissa olive oil with 3 tablespoons of the Honey Ginger balsamic vinegar, adding remaining spice mix (if any). Salt and pepper to taste, or add one teaspoon of Dijon Mustard, if desired. Add the salad greens, Quinoa, roasted vegetables, cranberries, walnuts, and toss to coat. Finish with Parsley. If presentation is a must, toss the greens with half of the dressing first, and spoon Quinoa mix on top of greens with remaining dressing.

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Balsamic Bloody Mary

24 ounce(s) vegetable cocktail, like V8
1 teaspoon(s) celery seed
1 tablespoon(s) freshly ground black pepper
Juice of 1 lime
Juice of 1 lemon
3 tablespoon(s) freshly grated horseradish
1 teaspoon(s) Worcestershire sauce
Tabasco sauce, to taste
8 ounce(s) vodka
4 stalk(s) celery, with leaves
1  lime, cut into wedges
4 teaspoon(s) or more of Traditional 18 year balsamic vinegar

Directions

In a large pitcher, combine the vegetable cocktail, celery seed, pepper, citrus juices, 2 tablespoons of the horseradish, Worcestershire sauce, and Tabasco and stir well to combine. Cover and refrigerate for 1 hour.

Fill 4 glasses with ice. Add 2 ounces vodka to each and fill 3/4 full with the vegetable cocktail. Sprinkle with remaining horseradish, place 1 celery stalk in each glass, and squeeze a lime wedge over each glass before dropping the wedge into the glass. Float a teaspoon of balsamic vinegar on the top of each and serve.

From Mario Batali Holiday Food: Family Recipes for the Most Festive Time of the Year ©2000 Random House Inc – Buy the book

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Clementine-Cranberry Pan Sauce
Makes about 6 servings

Four fresh clementines or small, plump tangerines, divided into segments
Defatted pan drippings in the pan in which pork tenderloin or chicken has been roasted (see note)
About ⅓ cup to ½ cup chicken broth
14- to 15-ounce can whole-berry cranberry sauce
1/8 cup Tangerine balsamic vinegar
2 to 3 teaspoons honey (preferably orange blossom)
1 to 2 tablespoons chopped crystallized ginger (optional)

Notes: If you prefer to omit the pan drippings, substitute with a 1/4 cup Blood Orange Extra Virgin Olive Oil.

Directions

Using the tip of a sharp knife, remove any seeds or pits from the clementines or tangerines; segment the fruit and set aside.

Place the pan containing defatted drippings over one or two burners on the stovetop. Add the broth and, working over medium heat, gently stir and scrape drippings to loosen any crispy bits stuck on the pan. (Or add the EVOO to a pan and bring to a simmer.) Stir in the cranberry sauce, heating just until the sauce begins to bubble. Stir in the citrus segments, balsamic vinegar and honey to taste, and cook until the fruit is heated through and takes on a translucent appearance. Remove from heat. Stir in the crystallized ginger, if desired.

Transfer mixture to a warm sauce boat. Serve over slices of roasted pork, chicken or other fowl. If prepared using butter or vegetable oil (without pan drippings), you can spoon the sauce over plain cake, ice cream or custard.

Recipe from Joe Crea, Food and Restaurants Editor, The Plain Dealer.

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Ingredients

1 to 2 small – to medium sized fennel bulbs, sliced

1 good-sized yellow onion, sliced

4 tablespoons  SOOC Blood Orange Olive Oil

1/2 cup orange juice

3/4 cup SOOC Tangerine balsamic vinegar

1 1/4 – 1 1/2 pounds arctic char fillets, cut into 4 to 6 pieces, depending on your appetite.

Citrus-pepper seasoning, or seasoning of your choice for fish or salt and pepper.

Directions

Preheat your oven to 400 degrees.

Trim and cut fish. Sprinkle flesh side with seasoning or a little salt and pepper, set aside. Add the olive oil to a saute pan. Once hot add onions and fennel to pan and sauté over medium-high heat until light brown. Remove vegetables from pan and set aside. In the same pan, add the juice and vinegar, bring to light simmer and cook liquids down, reducing by at least one-half. Set aside and save some for garnish.

Heat another saute pan with two tablespoons of oil on medium-high heat. Once hot add the fish skin side down, and cook for 4 minutes. Flip fish in pan to flesh side down, and place pan in your preheated oven to cook for another 4 to 6 minutes to finish cooking.

While fish is finishing in the oven, add the vegetables back to the first saute pan with the orange juice-vinegar reduction, toss with remaining syrup to coat till vegetables are hot. When fish is done, plate some of the vegetables and slide a piece of fish on top, drizzle plate and, or fillet with the reserved syrup and serve.

Recipe courtesy of Jane Ward, http://www.localinseason.com, 2010.

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Serves Two:
2 large vine ripe tomatoes
4 oz. baby lettuce or field greens
6 each red onion rings
2 oz. capers
8 oz. fresh lump crab meat
6 oz. mayonnaise
1 lemon for juice
1 tsp minced garlic
salt and black pepper to taste
chopped fresh herbs to taste
8 oz balsamic vinegar, such as the Traditional 18-year
toasted French bread
Directions:
In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)
In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.
Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool. Slice the French bread and toast in oven or toaster, set aside when done. Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked. Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.
Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.
Serve, impress and enjoy!

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1 cup Stillwater Olive Oil Co. 18 year balsamic vinegar
2 Tbls Honey or Jelly (any flavor)

Directions:

Put ingredients into sauce pan over medium high heat until close to a boil. Turn heat down to low and simmer for approx. 20 min. Make sure you continue stirring the whole time so it does not burn. As it cooks it will continue to get thicker in consistency and when it reaches a preferred consistency, take off heat and let cool for 5 minutes. This balsamic reduction is great as a marinade on any vegetable, meat, or even as a wonderful finish to desserts!

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