Simple Balsamic Vinaigrette
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Simple Balsamic Vinaigrette

For my birthday my wife gave us a cooking class at Stonewall Kitchen which was great had a really good time which started with Pina Coladas on the beach but those are both another story for another time.

This post is about my love of Balsamic Vinegar.

Hanging with the chef

Hanging with the chef

A few years back we discovered eighteen year old balsamic vinegar at LeRoux Kitchen in Portland Maine. You can drink this stuff it’s just so good. They are online but also have stores at Martha’s Vineyard, MA and Portsmouth, NH so where Stonewall Kitchen is in York Maine we decided to stay just a few minutes away in Portsmouth NH on the river. Portsmouth has a nice walking downtown with small shops and a lot of restaurants it has the feel of a college town with a touch of tourism to me.

View from the room PortsmouthNorthChurch_lg Portsmouth Downtown

Anyway, armed with our 5 empty bottles we clinked our way to the store and had them refilled. All set for a few months now. Which brings me to the point of this post Vinaigrette dressings they can be simple or complicated but once you get in the habit of making your own fresh you will not go back to the off the shelf bottle. Ok maybe in a pinch.

I mostly wing it but here are a few that I have made or tried. Oh before I forget they are not just for salads so experiment and see. Let me know some of your favorites.

How: They all prepare similarly so

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Nice little gadget!

Nice little gadget! I snuffed at first.

Simple Balsamic Vinaigrette

Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 teaspoons dark brown sugar, optional
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

Note: With a good quality balsamic you may not need to add a sweetener that depends on your tooth as the saying goes.

My version of someone’s house dressing

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon Dijon mustard – Trader Joe’s add a kick
  • 1 clove garlic, crushed or minced finely if you like a stronger garlic flavor
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Another twist

  • 2 tablespoons honey
  • 1 tablespoon whole grain dijon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil
  • 1 garlic clove, crushed or minced if you like a stronger garlic flavor

Yet another twist

  • 1/4 cup red wine (any variety)
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fruit jam or 2 teaspoons jelly
  • 1/2 cup vegetable oil

Options:

  • Try a teaspoon of lemon juice
  • Honey
  • Add some grated cheese
  • Chopped cilantro or mint or oregano or…..

 Maple vinaigrette dressing (Cooks.com)

  • 2 oz balsamic vinegar
  • 2 oz malt vinegar
  • 2 oz rice vinegar
  • 1 clove fresh chopped garlic
  • 3 teaspoons stone ground mustard
  • 9 oz olive oil
  • 4 oz maple syrup
  • ½ teaspoon black pepper
  • 2 teaspoons oregano
  • ¼ teaspoon cilantro

How:

Add garlic and vinegars together and let sit overnight to infuse flavors. Strain. (Garlic pieces may be left in for stronger garlic taste.)

Blend oil, vinegars and mustard until mixture is well emulsified. Stir in maple syrup. Add cilantro, pepper and oregano (to taste). Stir and shake well prior to serving.

May substitute vinegar favorites, berry syrups for maple and substitute or add favorite spices to taste. Oil/vinegar ratio may also be adjusted to taste.

 Basil Vinaigrette (simplyrecipes.com)

Ingredients:

1 teaspoon Dijon mustard

1 shallot, chopped

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup roughly chopped basil leaves

1/4 cup white wine vinegar

3/4 cup olive oil

How:

1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.

Oils|Vinegars Subcategory images

White and Dark balsamic Vinegar

I was told at the class that the difference is the dark is cooked but here is another opinion that backs that up …to say it’s just the color is a little too simple…balsamic vinegar is made from white grapes and are fermented over decades…they take some out after a year and cook it under pressure to maintain its clearness, and that is the white balsamic….the other as I said is left to ferment for years and that’s the dark. Me again..I should add that now a days the grocery stores have a way to speed up the process

I believe with the good stuff that each year stated the vinegar is processed in another barrel.

balsamic_battery

About Balsamic Vinegar here is an interesting article

Because balsamic vinegar is one of olive oil’s natural companions, we thought it might be useful to discuss in some detail this complex product, especially since prices can fluctuate even more wildly than olive oil (between a $3.00 pint and a $50.00 ounce).

The highest art of vinegar (aceto in Italian) making in Italy is known as Aceto Balsamico Tradizionale (ABT).  Sadly, the reputation of this exceptional product has been bastardized by low-grade products bearing the same name and which only ever so faintly resemble the real thing.  There are, however, two bits of good news.  First, it is quite simple to recognize a ‘real’ ABT.  It will be always be sold in one of two distinct bottle types (the difference being that of the two competing DOC’s, Modena and Reggio Emilia, both strictly controlled by respective ‘Consorzios’1). Second, you do not always need the best balsamico for every dish and, in fact, that might be ill-advised even if you could afford it. Read more

Jordan Marsh Blueberry Muffins and Pepper Biscuits
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Jordan Marsh Blueberry Muffins and Pepper Biscuits

Richard and I were talking about the good old days and Jordan Marsh Blueberry Muffins came up, that naturally got me onto the kitchen gadgets. I was a sucker for those things when a kid he used to do demonstrations at Jordan Marsh. My Mom literally had her top shelfs full of all these that I got her for mother’s day every year.

slice and dice

Now that I think about it She was never over 5 feet tall and the top shelf was a wasteland to her she was a good Mom she never used them but she did keep them on display so I thought. Anyway Richard found his Mom’s recipe for the muffins and these pepper biscuits I bet they are both up there smiling down at us right now. Notice his mom like more sugar and blueberries or was that for Richard’s sweet tooth.

Jordan marsh

Click to enlarge

Cinnamon Chicken Salad Roll
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Cinnamon Chicken Salad Roll

The other day I was surfing the net found myself on Pinterest and came across a recipe for “Pistachio Cinnamon Chicken Salad” from Skinneytaste.com. It was the pistachios that caught my stomach’s eye I have had a never ending love for those nuts and I had a bag in the pantry. I don’t know why I never made this but part of it stuck in my head and I guess you could say my gut took over. I will make her version one of these days. I have to say I never thought about cinnamon and chicken salad but this was great.

Ingredients

  • Boneless chicken breast
  • Salt and pepper to taste
  • Mrs. Dash seasoning a few sprinkles
  • 1-2  Tablespoons mayonnaise
  • 1 teaspoon cinnamon
  • 1 to 1 ½ Tablespoons Myer Lemon juice
  • 2 Organic whole wheat hotdog rolls

How:

Rinse and dry very well chicken breast

Pound the chicken breast to about  ¼”or less. Season with salt, pepper and Mrs. Dash, you could just use the Mrs. Dash alone I just happen to notice it sitting there on the shelf after I already did the salt and pepper. Pan fry with a little oil about 3-4 minutes per side until done. Cover loosely and set aside for about 10 minutes. Rough chop the chicken and combine with mayo, cinnamon, myer lemon juice. Place in hotdog rolls and serve.

pan fry chicken

Pan fry the chicken, dice and combine with other ingredients

Cinnamon Chicken Salad Roll

Cinnamon

cinnamon_health_benefits_sticks

Cinnamon is best known as a spice, sprinkled on toast and lattes. But extracts from the bark of the cinnamon tree have also been used traditionally as medicine throughout the world.

Why do people take cinnamon?

Some research has found that a particular type of cinnamon, cassia cinnamon, may lower blood sugar in people with diabetes. However, other studies have not found a benefit. Studies of cinnamon for lowering cholesterol and treating yeast infections in people with HIV have been inconclusive.

Lab studies have found that cinnamon may reduce inflammation, have antioxidant effects, and fight bacteria. But it’s unclear what the implications are for people.

For now, studies have been mixed, and it’s unclear what role cinnamon may play in improving health.

How much cinnamon should you take?

Because cinnamon is an unproven treatment, there is no established dose. Some recommend 1/2 to 1 teaspoon (2-4 grams) of powder a day. Some studies have used between 1 gram and 6 grams of cinnamon. Very high doses may be toxic.

 

Pork Chops with Cider, Horseradish Glaze
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Pork Chops with Cider, Horseradish Glaze

I was shocked that Lyn choose bone in pan fried pork chops for her free meal this week. I always loved the taste of pan fried pork chops and the added treat of a bone to munch on it was like a dessert for me. Maybe she had too many of these growing up but being a nice Jewish kid pork did not make it to our table that often, we were reformed reformed Jews. There is something about pork and winter that go together.

Ingredients

forgot to leave out the horsradish for picture it is shy

forgot to leave out the horseradish for picture it is shy

Serves 2-4

Glaze:

  • 1/2 cup cider vinegar
  • 1/2 cup hard or pressed apple cider
  • 2 Tbsp. freshly grated or prepared horseradish
  • 1/2 tsp. table salt
  • Pinch of cayenne pepper

100_1316

Chops:

  • 4 bone-in loin pork chops, 1/2-inch thick, about 1 1/2 pounds total, at room temperature
  • Table salt
  • Black pepper
  • 1 Tbsp. olive oil

Pork chops with Cider, horse radish glaze

Garnish

  • 1 Tbsp. chopped fresh dill

1. Whisk the glaze ingredients together in a small bowl; set aside.

2. Trim any excess fat from around chops until you only have about 1/8 inch of fat. Pat chops dry with a paper towel and generously season them with salt and pepper.

3. Heat oil in a heavy, 12-inch skillet over medium-high heat until oil starts to smoke. Add pork chops to the skillet and cook them until they are well-browned, about 3 minutes. Turn chops and cook 1 minute longer, then transfer them to a plate and pour off any fat in skillet.

4. Pour glaze into the skillet and bring it to a simmer. Cook until mixture thickens enough that your spatula leaves a trail when scraped across the pan, 2 to 4 minutes.

5. Return chops and any juices to the skillet; turn to coat both sides with glaze. Continue to cook over medium-high heat until the center of the chops registers 140 on an instant-read thermometer, about 5 minutes. Adjust seasonings to taste.

6. Serve chops with glaze drizzled over them and sprinkled with dill.

Recipe adapted from “The Smitten Kitchen Cookbook” by Deb Perelman.

Best-Ever Hot Cocoa Mix
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Best-Ever Hot Cocoa Mix

 I remember coming in from a long day of building snow forts to my mother’s smile and warm cup of hot chocolate with that cover of marshmallow “Fluff” that stuck to your nose. We are on our third or fourth straight day of waking up to zero or subzero temps although they say we may get above the teens this afternoon, not counting the wind chill that is. Yesterday Deb and Nicole decided that a cup would be just the right thing. So Nicole and I grabbed our coats and braved the elements. I just like the walking and the company part.  This morning waiting for me in email a message from Cook’s Country this recipe sounds perfect for home or office.

February/March 2007

Why this recipe works: We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and cornstarch helped thicken the hot cocoa. And for complex chocolate flavor and a soft, creamy texture, we used a combination of white chocolate and cocoa powder.
 Drinking chocolate (not hot cocoa) at a cafe i...

Makes about 20 servings

Total time:

Ingredients

  • 3 cups nonfat dry milk
  • 2 cups confectioners’ sugar
  • 1 1/2 cups Dutch-processed cocoa powder
  • 1 1/2 cups white chocolate chips
  • 1/4 teaspoon Salt

Instructions

  • Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
Balsamic BBQ Sauce
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Balsamic BBQ Sauce

Ingredients

  • 1 cup good quality balsamic vinegar – I used my 18 year old
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 2 cloves garlic, minced
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Trader Joe’s Dijon – for that extra kick
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

bbq-chicken-full

How:

Combine the first 8 ingredients together in a small saucepan, and stir until all ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15-20 minutes.

Recipe based on Giada DeLaurentiis

Crawfish Boil- suck-dat-head pinch-dat-tail
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Crawfish Boil- suck-dat-head pinch-dat-tail

 

While with 20th Century Fox I was transfer to New Orleans and remember the first time everyone said Steve we are going suck-dat-head pinch-dat-tail for lunch this afternoon you in? Sure why not, well they came in with a huge bag and a pile of newspapers. Spread out the news papers and dumped the bag. I watched in amazement not quite sure what to do, being a Yankee and all. They laughed and gave me a quick lesson and I was soon diving in wolfing them down. I got to tell you the suckin dat head part not my favorite but I tried.

I just grab some crab boil pack and boil them up following the instructions but here is a great recipe courtesy Alton Brown, 2009.

CrawfishSeasoning

Prep Time:1 hr 30 min — Cook Time:23 min — Serves:10 to 12 servings.

 

 Ingredients

  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole coriander seeds
  • 2 tablespoons whole cloves
  • 1 1/2 tablespoons whole allspice
  • 5 gallons water
  • 1 pound kosher salt
  • 4 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dry mustard
  • 1 tablespoon dried dill weed
  • 6 bay leaves, crumbled
  • 10 pounds live crawfish
  • 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter
  • 8 ears corn, halved
  • 2 heads garlic, unpeeled, but separated
  • 1 pound andouille sausage, cut into 1-inch pieces

 suck dat head

How:

Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.

Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.

suck-dat-head pinch-dat-tail 2

Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.

Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.

Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

suck-dat-head pinch-dat-tail

Are Crawfish considered seafood?

Answer:

Related articles
Sliders and Crispy Brussel Sprouts and oven Baked Fries
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Sliders and Crispy Brussel Sprouts and oven Baked Fries

I had these dinner rolls in the freezer left over from a recent holiday. We don’t eat much bread these days and did not want it to get freezer burned so I decided they were perfect for sliders.

Ingredients

  • Ground beef
  • Lettuce
  • cherry tomatoes halved
  • Cheddar Cheese
  • Small Dinner rolls
  • Brussel Sprouts
  • Baking potato

How:

Potatoes and Brussel sprouts – Prepare separately but you can cook together

Slice potatoes to about ¼ in width. Microwave for about 1-2 minutes

Slice Brussel sprouts in half

Drizzle with olive oil and sprinkle desired spices and herbs toss to coat well

Roast at 400-450 for 20-35 minutes or until done.

Sliders

Form patties and cook to desired doneness (grill, broiler, pan fried you pick)

Add cheese if you want to melt

Place on roll top with lettuce, tomatoes and condiment

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 Who invented Sliders? From Google answer

In the 1940s, Walter Anderson formed White Castle and made sure it’s image was as pure and clean as possible.

He also wanted his burgers to be as low cost as possible so he made them small and came up with his own streamlined and efficient cooking process that is still unique in the business today.

The small 5 cent burger that he came up with is what is now affectionately known as a Slider and has become its very own sub-category of burger. White Castle sells its own original burgers under the trademark Slyders, these will always be known as the first and the best.

Pan Seared Sea Scallops with roasted veggies
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Pan Seared Sea Scallops with roasted veggies

I think that I mentioned before that Lyn gets to pick a meal a week that is off her strict diet. She picked Pan Seared Seas Scallops. I had never made sea scallops had used bay in stir fry, I could tell you about someone making Szechuan scallops for their as it turned out to be in-laws and forgetting if they had put in the pepper and added again, boy was that spicy, but I won’t. Anyway….

Ingredients

  • ½ pound sea scallops (about 4)
  • 1 tablespoons Oil
  • 2 tablespoons melted butter
  • Salt and pepper
  • Balsamic vinegar – we have 18 year old, so sweet so good

How:

Turn on exhaust fan

Heat pan on high until hot

Tipping away from you add oil

Add scallops cook for about 2 minutes

Add butter and flip the scallops cook for about 2 minutes

Remove from pan and serve on bed of roasted veggies we had eggplant, zucchini, red pepper and tomatoes drizzle with some balsamic vinegar.

Ingredients

Ingredients

Sear for 2 minutes

Flip and add butter for another 2 minutes

Flip and add butter for another 2 minutes

Roasted eggplant, zucchini, carrots and baby roma tomatoes

Plate up

Plate up

Scallops

sea-scallop

sea-scallop

Bay scallops and sea scallops are closely related members of the same family of shellfish. Both make extremely good eating. Gourmets particularly prize bay scallops, which are much smaller than sea scallops, for their tenderness and the sweetness of their flavor. Because they are smaller, bay scallops require considerably shorter cooking times and benefit from gentler methods, while sea scallops stand up to fiercer heat. In both cases, overcooking renders them tough. Bay scallops are in short supply because of the degradation of their habitat by pollution. Vendors offer both types packed either “wet” or “dry.” Choose dry ones if possible—they are in their natural state. Wet scallops have been soaked in phosphates, which affects their flavor and causes them to absorb water which they give up in cooking.

bay-scallops

 
bay-scallops

Scallops are two-shelled marine mollusks that actively swim through the water, propelling themselves by opening and shutting their shells. The large round white muscle that they use to do this—sweet-flavored and naturally very low in fat—is the part that we eat (in Europe the delicately flavored orange roe is also highly prized). Unlike clams or mussels, scallops are unable to shut their shells completely, and cannot survive out of water. Harvesters therefore normally shuck them as soon as they are caught and place the meat on ice.

Spicy Oven-Baked Fish and Sweet Potato Chips
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Spicy Oven-Baked Fish and Sweet Potato Chips

Lyn got to choose 2 of her meals that are not from her strict diet this week, she reached her half way goal and that is what they do for you at that point. Let you taste real food as she calls it. Heck, it is working, every week she losses a pound or more and that is the good way it stays off. Now I like her just the way she is but get a Yes Dear look if I say something. Anyway she chose Pan Seared Sea Scallops but whole foods also had Haddock on sale and while surfing the net she found this recipe. As I am not that adventurous when it comes to fish, Haddock should be fish and chips, swordfish and tuna steaks should be grilled, salmon well there are a lot of ways that my palate  has been introduced to  so when she showed me this recipe I said why not give it a try on Sunday. It was our pregame meal which turned out to be disappointing, the game not the meal this was light, flaky and just right.

Spicy Oven-Baked Fish and Sweet Potato Chips

From BHG.com

Makes: 4 servings

Prep 20 minutes Bake 425° 20 minutes to 25 minutes

Ingredients:

  • 1 pound fresh or frozen white fish fillets, about 1/2-inch thick
  • nonstick cooking spray
  • 1 pound sweet potatoes, cut into ¼ to ½ inch sticks
  • 1 tablespoon olive oil
  • 1 teaspoon Old Bay seasoning or seafood seasoning
  • ¾ teaspoon salt
  • ½ teaspoon chili powder
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • Lemon wedges and fresh parsley (optional)
  • We added homemade Tatar sauce

How:

  1. Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
  2. Preheat oven to 425 degrees F. Line a large baking sheet with foil; lightly coat with nonstick cooking spray; set aside.
  3. For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, Old Bay seasoning, 1/2 tsp. chili powder and 1/2 tsp. salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
  4. Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, 2 tsp. chili powder, paprika, 1/4 tsp. each salt and pepper. Add melted butter; stir until combined.
  5. Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.
Cut fish, prepare milk flour and bread crumbs

Cut fish, prepare milk flour and bread crumbs. Place the sweet potato fries in oven on 1/2 cookie sheet.

ready to cook 2

Dip in Milk, Flour back to Flour and then coat with bread crumbs

add the fish

Add the fish to the other half of cookie sheet and return to oven.

done

20-25 minutes until fries are golden brown and fish flakes with fork

Spicy Oven-Baked Fish and Sweet Potato Chips

Serve it up

Other recipes from stevesacooking.com you might find interesting

Almond-Crusted Salmon

Dijon Myer Lemon Glazed Wild Salmon

Almond-Crusted Salmon

Grilled Salmon with Herb Crust

Big Fat Cod potato pancakes