I got this web page from my friend who shared with me on the topic of this web page and at the moment this time I am browsing this web page and reading very informative content at this time.

I brought some good balsamic vinegar back from Italy. I got a 10 yr old, a 16 yr old and a 35 yr old.
What I like to do is get some good quality Parmigiano Reggiano slice it thin, bring it to room temp. Chew some of the cheese and then have a small taste of the balsamic vinegar….. Beautiful and decadent with a glass of good (not cheap) Italian wine!

I vaguely recall an episode of ‘The Inn Chef’ where Chef Michael taught us to take 2 cups of regular grocery store Balsamic Vinegar and mix it with 1/2 cup of white sugar, and simmer slowly until reduced to a thick syrup. I still use it to drizzle on various items. The recipe he used it for was the Roasted Strawberries in cookie cups. It seems like a very long time ago now but I still drag that recipe out when I really want to wow my dinner guests. The warm strawerries and the rich taste of the vinegar combined with ice cream is always truly enjoyed.

If you can’t afford the $1,500.00 Balsamic vinegar, and lets face it unless you are an upscale commercial kitchen who can; you should try Balsamic glase or glaze. This is sweet and can be purchased for under $20.00 for a decent quality.
Try using this in a cranberry glaze on cornish hens. Yum

That’s like, a $50 ice cream! No thanks, I’m perfectly happy with my Ben & Jerry’s or Veniero’s hazelnut gelato. Both are less than $2 a serving. ;P

Wow! I did not know about a $1,500.00 bottle of vinegar. I thought I was hearing wrongly. Neat-o! I think that good, home cooks can cook with any vinegar. The trick is to balance the sour and the sweet, which balsamic vinegar (Modena?) already comes-pre-balanced, I mean. Kinda wished I was the camera man!!

Keep cooking!
Sharon

Here is another tip on balsamic..
Take the cheaper stuff we all eat, put it in a sauce pan and reduce slowly to a syrup.
Does the trick for me!!

You know Michael, I understand what you’re saying about “balsamic” vinegar. The cheap stuff is merely red vinegar. The good stuff is, well you’ll have to tell me.
Most Canadians will never taste $1500.00 per bottle balsamic, but please don’t make us feel like idiots because we enjoy the taste of the $10.00 per bottle “President’s Choice” brand.

Michael,

I love balsamic vinegar, and I buy the best that I can afford. I put it in all kinds of food – fruits, vegetables, steak, chicken, seafood, etc. Yes, I knew that there is such a thing as a 100-year old vinegar that cost $1,500; I’ve been longing to have a bottle since I saw it on one of the shows many years ago.

I live in California and I used to watch “Chef-at-Home” when they aired it here. I don’t see it anymore. I think they stopped airing it. I’m looking forward to watching your new show.

Thanks for the tip on the ice cream topped with a drizzle of vinegar. I will definitely try it.

Eveline

Your Brown Butter potatoes sound wonderful and I will try them tonight.