Re: OT - Recipes which use olive oil or balsamic vinegar?

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Here's an odd one.  I'm not sure I quite believe it.

http://tvnz.co.nz/masterchef-new-zealand/masterclass-ep-4-chocolate-ginger-truffle-tart-4719669

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Jack Campin,  11 Third Street,  Newtongrange,  Midlothian EH22 4PU,  Scotland
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Re: OT - Recipes which use olive oil or balsamic vinegar?
Here's two of my favorite recipes using balsamic vinegar:

Pork Roast

Put a pork roast in crock pot.  Size of pork roast, size of crock pot -  
whatever you have!

Mix together:
2 parts balsamic vinegar to 1 part honey & 1 part brown sugar.
Pour over pork roast and cook until done.

My family loves pork roast fixed this way.
____________________________________________________

Penne with Roasted Asparagus
and Balsamic Butter

Simmering the balsamic vinegar both mellows and thickens it.  When  
tossed with the hot pasta and the butter, it forms a smooth, uniquely  
flavored sauce.

1 lb. asparagus
1 Tbsp olive oil
2 tsp salt - I usually never use as much salt as the recipe calls for
1/2 tsp black pepper
1/2 C plus 2 Tbsp balsamic vinegar
1/2 tsp brown sugar
1 lb. penne
2 Tbsp butter, cut into pieces
1/3 C grated Parmesan cheese, plus more for serving

1.  Heat the oven to 400.  Snap the tough ends off the asparagus and  
discard them.  Cut the spears into 1? pieces.  Put the asparagus on a  
baking sheet and toss with the olive oil and 1/4 tsp each of sale and  
pepper.  Roast until tender, about 10 minutes

2.  Meanwhile, put the vinegar in a small saucepan and simmer until 3  
Tbsp remain.  Stir in the brown sugar and the remaining 1/4 tsp pepper.  
  Remove from heat.

3.  Cook the penne in a large pot of boiling, salted water until just  
done, about 13 minutes.  Drain the pasta and toss with the butter,  
vinegar, asparagus, Parmesan, and the remaining 1 3/4 tsp salt.  Serve  
with additional Parmesan.

Optional:  Add diced, cooked chicken breast when tossing the rest of the  
ingredients with the penne.

Variations:

Cut 1 lb. of broccoli into small spears for roasting.  Toss with 2 Tbsp  
olive oil and 1/4 tsp each of salt and pepper.  Roast for about 15  
minutes.  Continue with step 2.

Toss 1/3 C of toasted pine nuts, hazelnuts, or walnuts at the end with  
either asparagus or broccoli.

Donna in Idaho



On 5/25/2013 5:31 PM, Jack Campin wrote:
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http://tvnz.co.nz/masterchef-new-zealand/masterclass-ep-4-chocolate-ginger-truffle-tart-4719669
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