BLUEBERRY BALSAMIC VINEGAR
Steps:
- In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
- Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
- Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.
CRISP SWIMMING FISH
This is a classic Hunan banquet preparation. It is important that this festive fish, once cooked, look as if it is swimming, even though it has been soh jah, fried crisp. So it is carefully arranged upright, as if about to dart away. This is meant to impress, and it does. Presenting any fish, in any context, is good luck to the Chinese. If it is swimming, it is considered good fortune of high order.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the fish on a chopping board. Cut 5 slits diagonally into each side of the fish, but do not cut to the bone. Sprinkle vinegar all over, inside and out. Repeat with the wine, salt, and white pepper. Place the cornstarch on a sheet of wax paper and coat the fish thoroughly on both sides, including the cleaning opening.
- Heat a wok over high heat for 40 seconds. Pour the oil into the wok and heat to 375 degrees F to 400 degrees F. Place the fish in a Chinese strainer and lower into the oil. (If it cannot be lowered completely, ladle oil over it and tip the strainer so the fish is completely cooked, brown and crisp, including the head.) Fry for 10 to 12 minutes, until cooked.
- Remove to a heated serving dish. Use a cloth to protect your hands and place the fish upright, stomach and cleaning opening down. Press it down gently so that it is firmly set. Reserve. Empty all but 1 1/2 tablespoons of the oil from the wok.
- In a bowl, combine the sauce ingredients and set aside. Heat the wok for 20 seconds. Add the onion, stir, and cook for 5 minutes. Add the ginger and stir briefly. Add the chilies, carrot, and bamboo shoot. Stir the sauce, add to the wok and cook, stirring, until the sauce thickens. Pour it over the fish, sprinkle with the scallion, garnish with the coriander, and serve.
DESSERT CROSTINO OF FRESH RICOTTA, STRAWBERRIES AND AGED BALSAMIC VINEGAR
Steps:
- Chop the strawberries into 1/4-inch dice and add them to a glass or ceramic bowl. Add sugar, balsamic vinegar and torn basil leaves. Gently toss to combine and set aside to macerate for 15 to 20 minutes.
- Lightly brush the toasted crostini slices with the macerating liquid to sweeten. Spread 1 tablespoon of ricotta on each toast and then top with 1 tablespoon of macerated strawberries. Drizzle each crostini with remaining liquid and sprinkle with just a pinch of fresh ground black pepper.
- Serve immediately.
WATERMELON CUBE WITH AGED BALSAMIC VINEGAR
This charming little amuse is comprised of two ingredients, and when there are only two, they had better be the best there are! My good friend Jose Andres inspired me to make this amuse one summer when he visited from his Washington, D.C., restaurant, Jaleo, where he is the chef-partner. Look for ripe, seedless watermelons in the height of summer, when they are bursting with luscious sweetness. Tap their shell; they should sound hollow and feel firm, never soft or mushy. Next, buy the oldest balsamic vinegar you can afford. You'll maybe have to purchase it at a gourmet shop, but once you discover the glories of 25-, 50- or even 100-year old balsamic vinegar, you will be hooked. This is not vinegar to sprinkle with abandon over lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or two provides flavor that is rich, mellow, sweet and full - unlike any vinegar you have tasted before. When paired with watermelon, as I have here, it's heavenly.
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Cut the watermelon flesh into 6 (1 1/2-inch) cubes.
- Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice.
- To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.
SAUTéED ENDIVE WITH BALSAMIC BUTTER
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Provided by Florence Fabricant
Categories for two, quick, vegetables, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
- Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
- Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
- Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams
BRAISED ENDIVE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
- Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.
BRAISED SEA BASS WITH VEAL GLAZE
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
- Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 4 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams
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