rib-eye roastMakes 8 servings

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. Pairs nicely with Merlot or Australian Shiraz.

 

Ingredients

  • 2 2/3 cups balsamic vinegar
  • 1 cup dry red wine (such as Chianti)
  • 1 tablespoon (packed) dark brown sugar
  • 2 pounds red-skinned baby potatoes
  • 1 1/2 pounds carrots, peeled, cut into 2-inch-long pieces
  • 2 medium onions, unpeeled, quartered lengthwise
  • 6 tablespoons olive oil

 

Preparation

1.   Combine vinegar, wine, and sugar in heavy large saucepan. 
2.   Bring to boil over medium heat, stirring to dissolve sugar.
3.   Boil until syrupy and reduced to 3/4 cup, about 25 minutes.
4.   Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)

5.   Position 1 rack in center and 1 rack in bottom third of oven. Preheat to 325°F.

6.   Set meat on rack set in a roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until         thermometer inserted into center registers 125°F; about 1 hour 40 minutes.

7.   Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast for the last 30 minutes, until tender.

8.   Transfer meat to a cutting board; tent with foil. Let stand 10 minutes.

9.   Mix parsley into vegetables.

10.  Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.

 

Nutrition Information per serving (8 servings)

Calories  1039 Sodium  231mg (10%)
Carbohydrates  48g (16%) Polyunsaturated Fat  4g
Fat  67g (103%) Fiber  5g (22%)
Protein  56g (112%) Monounsaturated Fat  34g
Saturated Fat  26g (131%) Cholesterol  193mg (64%)

 

0 Comments | Posted in Recipes By PC
Villa Manodori Artigianale Aged Barolo Wine Vinegar D.O.C.G.

Sometimes, without even knowing it, you have all the ingredients to make fresh foods from your own home. Because I am a big fan of spices, different types of vinegars and oils, one of my favorite things to make from scratch is salad dressing. This Villa Manodori Artigianale Aged Barolo Wine Vinegar D.O.C.G. is a great ingredient for those fresh salad dressings that you have to make today.

What’s great about this vinegar is that it adds a fresh twist on something old. Created by Chef Patron Massimo Bottura, this aged wine vinegar is made with quality and flavor in mind, it is fragrant and light, and speaks to fresh Italian cooking that reminds you of the outdoors and the sea. It brings a different taste to the table. Even though you may be a pro at making salad dressing from scratch, just adding this aged wine vinegar instead of your usual, store bought vinegar, will invigorate and freshen even the most common of recipes.

This aged wine vinegar is special for so many reasons. It’s neither white nor red, but a lovely red-orange color that will make your salad dressing look and taste really special. But it’s not just for salad dressing. Aged wine vinegar is great for stews and sauces. Any time you’d like to add a little acid and complexity to a dish, Just add a dash of this vinegar and it will compliment the taste nicely.

Shrimp goes great with this aged wine vinegar. Just add a little thyme and pepper and you’ve got a tasty twist on something new. Add some orange or lemon slices to play up the color. Because it is on the higher end on price points, I wouldn’t keep it just to myself. It’s really great for entertaining and making dishes that are made to be seen and explored.

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos

Taste the Balsamic Vinegar of Acetaia Leonardi

July 25, 2013 3:34:58 PM EDT

>Acetaia Leonardi La Corte Balsamic Vinegar

Acetaia Leonardi Balsamic Vinegar is made from the must of grapes from the Modena region, cooked and aged in wooden barrels of different woods for a minimum of 25 years before making it to shelves and kitchens worldwide.

The best and traditional balsamic vinegar is thus the result of this long process: vinegar which is dark-brown colored, has the correct density and a complex and penetrating, obvious, but harmonious and pleasant flavor; vinegar which is characterized by its bitter-sweet taste, with velvety shades. This is what you will find in every bottle of Acetaia Leonardi Balsamic Vinegar.

Most people will just use balsamic vinegar as a sweet-and-sour dressing to use on salad and veggies but it can actually be used throughout the meal, from the appetizer up to dessert, according to the different levels of density related to the ageing time in wood barrels. In fact, the more it is aged, the more it gets thick and aromatic thanks to the wood scents and flavors of the barrels.

It is therefore important to choose according to the specific needs: a young balsamic is very liquid and suitable to dress salads, marinade meats and seafood, prepare the vinaigrette and dips; a medium aged balsamic is perfect not only on salads and veggies but also on risottos, soups, meat, fish and fruit salad.

A balsamic aged for at least 10 years, such as the Acetaia Leonardi Balsamico "Il Pregiato" Balsamic Vinegar, shows a very velvety consistency and is good on cheese, caviar and seafood, strawberries and other fresh fruit, ice-cream, custard, cheesecake and even as an ingredient for refreshing cocktails.

Finally, a balsamic aged more than 30 years, such as the Acetaia Leonardi "Extra Vecchio" Traditional Balsamic Vinegar of Modena DOP, besides all the uses already mentioned, can be sipped as it is, pure at the end of the meal for its digestive properties.

So the next time you are cooking and need that little extra to make your dish awesome, consider using Acetaia Leonardi Balsamic Vinegar to impress your taste buds.

1 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos
>Cavalli Traditional Balsamic Vinegar di Reggio Emilia
Balsamic Vinegar has become all the rage in America, thanks to creative chefs at upscale restaurants. It is difficult to believe that this robust product of the vine has only come to be appreciated within the last two decades in America, when Italians have been enjoying it for centuries. If you are going to try your hand at cooking with balsamic vinegar, you should go to the source and purchase Cavalli Traditional Balsamic Vinegar di Reggio Emilia.

Cavalli Traditional Balsamic Vinegar di Reggio Emilia is the product of an artisans labor and skill. With a long history of winemaking, the natural evolution was to start the vinegar crafting from the essence of the wine. The musts are taken from only local grapes. In the rustic attic and in special dedicated rooms of our facility rows and rows of newly-started or well-established batterie (vinegar barrels of different sizes tended as a unit) host the precious vinegar.

Cavalli follows a method handed down for years and specific to balsamic vinegar. The fermented product is gradually added in the wooden barrels where a constant and slow acidification takes place over roughly 5-6 months. The product is then moved and left for a long time to refine and age in barrel of different sizes and woods. By law, this vinegar must be aged in wood casks of oak, cherry, mulberry, chestnut and juniper allowing optimal ageing and refinement for the most prestigious Cavalli Traditional Balsamic Vinegar di Reggio Emilia.

The rich, slightly sweet flavor of balsamic vinegar readily lends itself to vinaigrette dressings, gourmet sauces, and brings out the sweetness of fresh fruits. It can also be used to arouse and exalt hot or cold dishes, from meat to raw fish or vegetables, from cheeses to pasta dishes, from omelet's to ice creams. It reinvigorates sauces and gravies, or with a few drops left to evaporate at the end of cooking, it transforms the aroma and quality of meats, from chicken to duck, from lamb to balsamic beef fillet.

It's no coincidence that the most important chefs in the best restaurants make creative use of Cavalli Traditional Balsamic Vinegar di Reggio Emilia.
0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos

Classifications of Balsamic Vinegar

August 20, 2012 2:36:52 PM EDT

oil and vinegarBalsamic vinegar is not all alike. Most homes in America that have balsamic vinegar in the pantry are not even aware of the variations in the product. Commercial grade balsamic vinegar is what most people buy.

 

Commercial balsamic vinegar (or balsamic vinegar of Modena) is basically an imitation of the original traditional balsamic vinegar. Made with wine vinegar, added coloring, and thickeners, these products are made to copy the thick texture and the sweet taste of aged traditional balsamic vinegar. The commercial products are not aged and are thus able to be produced on the large scale.

 

Aceto Balsamico Tradizionale, or traditional balsamic vinegar, is a product requiring many years of fermentation. In the European Union, 12 years is the minimum fermentation period for any balsamic vinegar to be labeled as traditional balsamic vinegar. In Modena, Italy, they identify bottles of vinegar aged for at least 12 years with a cream-colored bottle cap. A magenta-colored cap indicates fermentation for 25 years or more.

 

In Reggio Emilia, Italy, a red label indicates vinegar that has aged for 12 years or more, a silver label for 18 years or more, and a gold label for 25 years or more. These top quality products are derived specifically from the Lambrusco or Trebbiano grapes. Traditional balsamic vinegar is first cooked into a reduction and then transferred every year or two into successively smaller barrels as it evaporates, ferments, and oxidizes. The wood barrels made of cherry, acacia, chestnut, ash, oak, or mulberry give a woody element to the sweet and sour flavor of the grapes.

 

Condiment balsamic vinegar is sometimes made in the traditional way, but for less than the 12 years required for label as traditional. It could also be made in the traditional way but diluted with reduced grape juice. Sometimes it is a blend of traditional balsamic vinegar and commercial balsamic vinegar. Thus the product is generally of a higher quality than the commercial product alone, but is a good deal more affordable than pure traditional balsamic vinegar.

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Pasta Cheese