Balsamico
Discover the Quality and Tradition of Balsamic Vinegar
-Jaclyn Mastin
Dark and glittering; so rare it is practically priceless. Coming from one resource in the world, it can only be called a treasure. Normally one might think that I’m referring to an internationally renowned set of prized jewels, when in reality, Emilia-Romagna’s balsamic is the treasure of which I speak.
Gastronomically, true balsamic vinegar of Modena is a culinary gem. Like fine wines, the best balsamics are those that are aged. In the case of aceto balsamico tradizionale di Modena, or traditional balsamic vinegar of Modena, it must be aged a minimum of 12 years before it can proudly claim the label that has come to stand for quality throughout the food world.
Balsamic vinegar is typically made from Trebbiano grape must, which goes through a graduated aging process, as it is transferred from one wooden barrel to another after a certain number of years. Each producer has its own “recipe” for the amount of time spent in each barrel, with each barrel being made from a different type of wood. The wood helps give the vinegar its different flavor undertones and its own unique taste. By the fermenting must reach the final barrel, it has taken on a deep color and a syrup-like consistency. It’s rich color, distinct aroma and viscosity are all characteristics to look for when purchasing balsamic.
True balsamic is regulated by an organization in Italy that insures the quality of the product being produced and only the best quality products can be labeled as such, according to the associations strict guidelines. Balsamic vinegar can range greatly in price, but with little information you can understand the difference between true balsamic and cheap imitations.
Balsamic vinegar can be utilized in a variety of ways, de[ending on how long it has aged. It can be used to deglaze a pan or reduced, and used to decorate a plate, as many chefs are currently doing. They are even producers who make their own balsamic reductions or glazes.
Arugula Salad with Apples Walnuts and Gorgonzola
7 Ounces of Gorgonzola, divided
1-tablespoon extra-virgin olive oil
3 tablespoons Blaze Red Apple Balsamic glaze
Freshly ground pepper
6 apples, diced
4 stalks celery, thinly sliced, plus whole celery leaves for garish
2 tablespoons dried currants or substitute raisins
2 bunches arugula
1-tablespoon lemon juice
1-cup walnuts, coarsely chopped and toasted, divided
Arrange 1/3 of Gorgonzola in the bottom of a large bowl. Add the olive oil and, using a fork mash together. Add the Red Apple Balsamic glaze and season with pepper. Mix well until thick and chunky.
Add the apples, celery, currants, arugula and lemon juice to the dressing and mix well. Crumble the remaining Gorgonzola and sprinkle it over the salad along with ½ the walnuts. Mix until well combined.
Transfer the salad to a serving bowl and garnish with the remaining walnuts and the celery leaves. Serves 6
Filet Mignon with Balsamic Vinegar
6 tablespoons of butter, divided
4 filet mignons, about 4 ounces each
1/8 tablespoon celery seeds
1 sprig laurel
1 sprig thyme
1 sprig parsley
3 bay leaves
2 cups beef broth
2 carrots, diced
1 leek, white and light green parts only, diced
5 ounces pearl onions, diced
3 teaspoons mustard seeds
1 sprig tarragon
2 tomatoes, diced
1 ½ tablespoons fruit chutney
balsamic vinegar
In a skillet over medium heat, melt 3 tablespoons of butter. Add the filet mignons and cook on each side until browned, about 1 minute per side. Remove from the skillet and set aside. Prepare a bouquet garni: Fold a piece of cheesecloth in ½. Arrange the celery seeds, laurel, thyme, parsley and bay leaves in the center of the cloth. Tie into a bundle and secure with butcher’s string. In a large pot, combine the beef broths, carrots, leeks, onions, mustard seeds, tarragon and bouquet garni. Arrange the browned meat in the bottom of the pot and cook, covered, over medium heat for 8 minutes for medium rare. Remove the filet mignons and the vegetables from the pot, set aside and keep warm. Add the tomatoes and the fruit chutney to the pot and cook for 2 to 4 minutes, until the sauce has thickened. Remove the pot from the heat and stir in the remaining butter. Divide the vegetables and the filet mignons evenly among 4 individual plates. To serve, drizzle each plate with 2 tablespoons of sauce from the pot and with balsamic vinegar. Serves 4.
Chicken, Avocado and Mango Salad
2 ½ pounds chicken breast
salt and freshly ground pepper
5 tablespoons Blaze Orange Balsamic glaze, divided
1 tablespoon ginger, grated
2 teaspoons extra-virgin olive oil
2 sprigs cilantro, minced, plus ¾ cup whole leaves
7 ounces lettuce leaves, torn
3 mangoes, peeled and sliced
2 avocados, peeled and sliced
2 tablespoons red onion, minced
Preheat the oven to 350 degrees. Season chicken breasts with salt and pepper and arrange skin side up, on a baking sheet. Transfer to the oven to roast until the skin is crisp, about 40 to 50 minutes. Remove the chicken from the oven and set aside. Remove the skin and discard it. Cut the chicken into bite-sized pieces and set aside.
In a large bowl, whisk together 2 tablespoons of the Orange Balsamic glaze, the ginger salt, olive oil and 1 teaspoon of the minced cilantro leaves. Add the whole cilantro leaves and the lettuce to the bowl. Toss well to coat.
Arrange the dressed greens on a serving platter and arrange the mangoes on top. Drizzle with 1 tablespoon of the Orange Balsamic glaze. Arrange the chicken on top of the mangoes, then top with the avocado slices. Drizzle the avocado with the remaining Orange Balsamic glaze. Sprinkle with the remaining minced cilantro and minced red onion. Serves 4 to 6.
Marinated Ribs With Balsamic Vinegar
2 head of garlic
2 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
2 cups of red wine
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
2 teaspoons rosemary, minced
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
¼ teaspoon hot red pepper flakes
3 pounds beef short ribs, with bones
2 cups beef stock
Preheat the oven to 350 degrees. Separate the garlic cloves and coat with one tablespoon of the olive oil. Bake until tender, about 20 minutes, then peel. In a large non-stick skillet over medium heat, warm the olive oil. Add the onions and cook until soft, about 10 minutes. Add the wine, vinegar and brown sugar. Bring to a boil, reduce the heat and simmer until half of the liquid is absorbed, about 20 minutes. Transfer the onion mixture to a food processor and add the garlic, rosemary, salt, pepper and hot red pepper flakes. Puree until smooth. Pour over the short ribs and toss well to coat. Let marinate at least 8 hours, or overnight.
Preheat the oven to 300 degrees. Remove the short ribs from the marinade. And wipe the marinade off with a paper towel. Set the marinade aside. Heat in oven safe skillet, large enough to fit the short ribs in a single layer over the high heat. Add the short ribs and brown on all sides. Add the marinade and stock. Bring to a boil and transfer to the oven. Bake until the meat becomes tender and is easily removed from the bone, about 3 hours. Serves 4.
Balsamic Vinegar-Glazed Rigatoni With Basil and Pecorino
8 tablespoons unsalted butter, divided
½ cup extra-virgin olive oil
3 cloves garlic, finely chopped
1 pound plum tomatoes, cubed
1 cup balsamic vinegar
salt and freshly ground pepper
1 bunch basil, leaves only, torn
1 ½ lbs. rigatoni
1 cup Pecorino Romano, freshly grated, divided
In a large skillet over medium heat, melt 4 tablespoons of butter with the olive oil. Add the garlic and cook until it is lightly golden, about 30 seconds. Stir in the tomatoes and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season with salt and pepper and fold in the basil.
Meanwhile, bring a large pot of water to a boil. Add the salt and the rigatoni, cook until al dente, then drain.
Add the rigatoni to the skillet and toss well to cook. Fold in the remaining butter and half cup of the pecorino. Transfer to a serving bowl, sprinkle with the remaining pecorino and serve immediately. Serves 6.
Penne with Radicchio, Pancetta, and Balsamic Vinegar
Salt
1 pound of penne
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
¼ yellow onion chopped
4 ounces pancetta, diced
2 heads radicchio, chopped
¼ cup balsamic vinegar
Bring a large pot of water to a boil. Add salt and the pasta and cook until the pasta is almost al dente, then drain.
Meanwhile, in a large saucepan, warm the olive oil. Add the garlic, onions and pancetta and cook for 5 minutes until the pancetta is golden.
Transfer the penne to the sauce pan and cook for 1 minute. Fold in the radicchio and cook for 3 minutes, until the radicchio has wilted. Add the balsamic vinegar and sauté for 1 minute to allow the flavors to combine and the penne to absorb some of the sauce. Serve immediately. Serves 4.
Sea Bream With Balsamic Vinegar and Onion Sauce
2 whole seam bream, about 2 pounds each
4 tablespoons extra virgin olive oil
4 red onions, sliced
2 cloves garlic
6 tablespoons red wine
6 tablespoons balsamic vinegar
4 tablespoons butter
salt and freshly ground pepper
Fillet the seam bream, removing the bones but leave the skin in tact and set aside.
In a skillet over medium heat, warm the olive oil. Add the onions and garlic and cook for about 10 minutes, being careful not to burn the garlic. Add the red wine and the balsamic vinegar and cook down until the liquid has almost reduced. Set aside.
Preheat a grill or grill pan and cook the fish, skin side first, on both sides until crisped and cooked through. To each fish add 1 tablespoon of butter and season with salt and pepper. Spoon some the sauce into a serving platter. Arrange the fish on top of the sauce. Serve accompanied by the extra sauce. Serves 4.
Balsamic Beans
¼ cup extra virgin olive oil, plus extra
2 medium onion, minced
salt
1 clove garlic, lightly crushed
1 bay leaf, torn
½ dry white wine
¼ cup balsamic vinegar
¼ cup vegetable stock
2 ¼ cups borlotti beans, or substitute red kidney beans
3 tablespoons Worcestershire sauce
8 ounces bresaola, cup into strips
freshly ground pepper
In a skillet over medium heat, warm the olive oil. Add the onions and sauté until translucent. Season with salt and add the garlic, bay leaf, wine, balsamic and the stock. Bring to a boil and cook until the liquid evaporates. Remove from the heat and transfer the onions to a bowl. Add the beans and drizzle Worcestershire sauce. Top with the bresaola, drizzle with olive oil and garnish with pepper. Serve immediately. Serves 8.
Strawberry Pies
1 pound frozen puff pastry, thawed
4 tablespoons strawberry jam, divided
½ pint strawberries, hulled, divided
Blazed Strawberry Balsamic glazed vanilla ice cream
Cut the puff pastry into 10 discs, about 3 inches wide. Spoon some of the strawberry jam on to each puff pastry disc. Arrange a few strawberries on top of the jam and close the strawberries inside the puff pastry. Transfer to the refrigerator for 15 minutes.
Meanwhile, preheat the oven to 400 degrees. Remove the pies from the refrigerator and arrange them o a baking sheet lined with parchment paper. Transfer them to the oven to bake for 12 minutes, or until golden. To serve, drizzle with the Strawberry Balsamic Glaze and serve warm with vanilla ice cream. Serves 4.
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