BalsamicVinegar - Articles and Posts from Slashfood

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Grilled Mango with Balsamic Vinegar

Posted Aug 31st 2009 1:00PM by Jennifer Iserloh
Filed under: Recipes, Fruit, The Skinny Chef

Grilled mango with balsamic drizzle. Photo: Jennifer Iserloh

If you've ever tasted real aged balsamic vinegar, you know that nothing compares with its aroma, texture and dark, deep flavor.

The real McCoy is from Modena, Italy, made from the white Trebbiano grape and aged for 12 to 25 years. A 4-ounce bottle of the good stuff (that's just 1/2 cup) can range from $100 to $150!

Sadly, my budget doesn't keep me from craving foods, so I've reduced some inexpensive balsamic vinegar to get a rich-tasting drizzle that I can use on my grilling favorites.

Continue reading Grilled Mango with Balsamic Vinegar

The Wonderful Reds of Strawberries, Wines and Rhubarb - The Oregonian in 60 Seconds

Posted Jun 8th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Strawberries are ripe for more than just whipped cream: They work well with lots of dairy like mascarpone, fresh ricotta and sour cream.
Baco Noir "Southern Oregon" is one of the state's best reds, and Nebbiolo d'Alba "Briccola" is an steal for an Italian red at $22.95.
Lucini Gran Riserva Balsamico wins a taste test to determine a good and proper balsamic vinegar.
Cutting through the confusion, the Oregonian explains the terminology behind the different varieties of cream that clutter grocery shelves.
A recipe for Smoked Salmon Hash, which was once a breakfast favorite at Portland's Heathman Restaurant.
Instead of throwing your rhubarb in a pie, stir it into a chutney.
Fresh market fungi are perfect for crepes.
Small Bites nibbles on everything from Danny Meyer's new cocktail book "Mix Shake Stir" to the phenomenon of "pine mouth."

Mother's Day brunch menu ideas: Strawberry mint salad

Posted May 9th 2008 11:00AM by Shayna Glick
Filed under: Mother's Day

I like to make up salads. It's one of things I happen to be good at, especially fruit salads. One that I haven't gotten around to trying yet is the strawberry mint salad that's been bouncing around my head lately. But my slowness is your gain. This would be a great fruit dish to serve with all of the egg and bread and breakfast meat options that are sure to be on the table.

Simply cut the stems off the strawberries and cut them in half or quarters, after washing them thoroughly of course. Chop up a bunch of fresh mint leaves and toss together with the strawberries. Drizzle the mixture with some balsamic vinegar, and voila. Quantities are hard to say. I'd do a tablespoon or so of chopped mint per pint of berries. Balsamic vinegar is completely to taste.

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Grilled Mango with Balsamic Vinegar

The Wonderful Reds of Strawberries, Wines and Rhubarb - The Oregonian in 60 Seconds

Mother's Day brunch menu ideas: Strawberry mint salad

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