Orange Segments with Berries and Balsamic Cream Sunday, Jul 6 2008 

Desert and Fruit and Italian and Mediterranean , , , , olga 1:06 pm

INGREDIENTS:

4 navel oranges
3/4 cup inexpensive balsamic vinegar
1/3 cup creme fraiche
1 teaspoon sugar
12 ounces fresh strawberries, quartered

DIRECTIONS:

Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.

Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit.

This is great served with frozen yogurt or ice cream.

 

Filet Mignon with Balsamic Syrup and Goat Cheese Thursday, Jun 12 2008 

Beef and Italian , , olga 8:22 pm

INGREDIENTS:

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

DIRECTIONS:

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

 

Red Wine and Balsamic Sauce with Rosemary Thursday, Apr 17 2008 

Culinary Basics and Sauce , olga 6:51 pm

INGREDIENTS:

1 shallot
1 tbsp balsamic vinegar
1/2 cup red wine
3/4 cup chicken broth
1 tspn minced fresh rosemary leaves
3 tbsp cold unsalted butter
salt and ground black pepper

DIRECTIONS:

Add shallots quickly to absorb the flavor of previously cooked meat

Deglaze the pan with liquids first, clean the pan and reduce the amount.

Add herbs and butter at the end.

 

Braised Baby Onions with Orange Juice and Balsamic Vinegar Thursday, Apr 17 2008 

Italian and Vegetables , , , olga 6:07 pm

ABOUT:

The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that’s perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats. From Bon Appetite Magazine

INGREDIENTS:

2 pounds fresh small cipolline onions or pearl onions
1/4 cup extra-virgin olive oil
3/4 cup fresh orange juice
3/4 cup balsamic vinegar

DIRECTIONS:

Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.

Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)