Forced age = sweetness. Reduction = intensity.
Aged balsamic can be a little pricey and you needn’t shell out hard-earned cash when you can create a reasonable facsimile at home.
Cooking balsamic over low heat will turn it into a rich syrup. It arts up just about anything: add it to a vinaigrette, or serve over polenta, [...]
Posted on May 17th, 2009 by pollee
Filed under: recipes: variety | No Comments »
Vinaigrette is your all-purpose, add-to-anything-and-make-it-good dressing, and is especially useful in the summer when our diets shift to lighter fare.
Like a utility infielder* in baseball, it can assume multiple roles. The obvious is salads but don’t overlook it for roasted vegetables, a cold pasta toss or a bowl of braised beans or lentils.
Most folks use [...]
Posted on April 25th, 2009 by pollee
Filed under: recipes: salad, recipes: variety | No Comments »
I found this recipe on the Seasonal Chef after searching for arugula recipes, and as the SC points out it would be good on spinach too. It’s a great way to use all those apples we get from relatives and friends in the fall.
The add-in/serve-over possibilities abound. I used sweet shredded carrots and blue cheese [...]
Posted on September 14th, 2008 by pollee
Filed under: recipes: salad, recipes: variety | No Comments »
How much do I love my herb garden? Let me count the ways…
Now I know what all those dirt therapists have been gabbing about. I have become an urban deck farmer this summer and am growing basil, thyme, rosemary, lavender, spearmint and a couple tomato plants. Tending and watching them grow is [...]
Posted on June 29th, 2008 by pollee
Filed under: recipes: salad, recipes: variety | No Comments »
