quality posts: 22
Some of my fav uses:
1. drizzled on fresh raspberries, cantelopes, or pears.
2. drizzled on ice cream, or marsapone based dessert
3. poached pears with blue cheese, (ina garten recipe) and as it comes out of oven drizzle with honey and balsamic vinegar and lots of black pepper
4. balsamic vinegar w/ garden fresh tomatoes, thinly sliced red onions, buffalo mozzarella, sliced garlic, fresh basil & angreat quality olive oil
5. make a white pizza with ricotta base, layer on proscioutto, green onions, olives, parm, mozzarella, feta or blue cheese, dabs of onion/balsamic jelly, and a great quality of olive oil. When it comes out of oven or grill, drizzle with balsamic and chopped basil.
On the keyboard of life always keep one finger on the escape key.
quality posts: 11
Four pages of comments at 7:45 a.m. CST - you know it's a happy day on Wine Woot! We do grilled pork tenderloin with Balsamic reduction. Salt, pepper and garlic on the tenderloin. A little sugar and rosemary in the Balsamic, boiled down until syrupy. Spoon over tenderloin when serving. Nirvana - one of our favorite recipes.
And of course, never forget Salad Caprese - summer can't come fast enough for those farmer's market tomatoes!
Too much wine, too many beer-drinking friends
quality posts: 6
cLUrun wrote:Would this turn my instant noodles into gourmet food? I mean, this is a really big investment for this college student...
yes.... do your cup noodle, drain the soup separate, and add some of this basalmic into the soupless noodles, mix it a bit and you have instant yakisoba...
wine woot gatherings: manchego dinner, '11 cyber pub bottling, '12 cyber pub bottling, DMV #25, #26, #28, #29 NY #19, NY #20; socal #22