Sunday, July 5, 2015

Balsamic Vinegar Reduction...Brava!

Watching a Cooking Show can be both relaxing and informative. I can't think of anything better to do on a Saturday morning, than watching KQED's lineup of cooking shows. From old to new each Culinary Artist proves insightful, intelligent and thought provoking recipes and methods of preparing meals.
Case in point was Lydia's Kitchen. I love Italian Cuisine because it versatile, flavorful and easy to prepare. Most of us have discovered in recent years balsamic vinegar. I made sauces and dressing from very little. But, ouch the prices on some of the bottles cause pause or fear in some cases. Well, Lydia had a great alternative to those high priced bottles and one that is so simple you'll make it over and over again.
Take an inexpensive bottle, pour into a saucepan with cut carrots, onions, garlic, celery and dash of salt and pepper an allow to simmer on the stovetop until thick. The aromatics give the otherwise bitter taste of the vinegar flavor and richness. Allow to cool and use as you would with any other balsamic vinegar recipe. Note, if you're new to the blog and haven't read the Mustard article, please do and use that simple idea along with Lydia's creation. Many multiple uses in the kitchen make great recipes and great home chefs.
Remember cooking with love makes any recipe taste better...