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Browsing Tag: balsamic
Once I decided to make the Stuffed Pork Loin roast, I knew exactly what to pair with it – this sauce. And I knew exactly how I wanted to prepare this sauce – using sous vide. Like the Balsamic Fig Jam I made last year, cranberries would benefit from the steady temperature of sous vide cooking. This robust savory sauce pairs perfectly with any succulent pork dish, especially this stuffed pork loin roast. Make it and I bet you will find many other dishes to use it on! The possibilities are exciting! Save Print Balsamic Rosemary Cranberry Sauce Prep time: 10 mins Cook time: 2 hours 15 mins Total time: 2 hours 25 mins Serves: 6 Ingredients 12 oz fresh or frozen cranberries…
Here’s a delicious dessert that perfect for Summer. This simple combination of ingredients and a little time in the freezer is well worth the effort and wait – and you don’t have leave home to enjoy freshly made frozen yogurt. Of course, you can play with other fruit and flavor combinations; this balsamic and cherry was just something I concocted on a whim. And am I glad I did! Lightly sweet and slightly sour, this dessert is great for satisfying that need for a sweet treat on a Summer afternoon or after dinner. Let creativity be your guide – the only requirements are the yogurt and sugar. The rest is up to your imagination! Save Print Balsamic Cherry Frozen Yogurt Prep time: 10…
Tonight I made one of my standard side dishes – roasted brussel sprouts. It is a recipe so easily upgraded with the addition of a few additional ingredients. One of my favorite ways to make this dish is with bacon or pancetta. The smoky, sweet flavors really combine well with the caramelized sugars in the roasted brussel sprouts. But alas, that is not the recipe I made tonight. I opted to toast some roughly chopped hazelnuts and slivered garlic and tossed it together with some balsamic glaze to bring vibrant flavors to the dish. This side dish is easy and pairs with many main dishes – steak, chicken, fish, etc – which is why I keep variants of this dish in regular rotation. So without further ado, let…
This gem of a sous vide jam recipe comes from the Anova community. Of course I twisted it slightly… but everyone should come to expect that by now! This jam is wonderful with a cheese tray, crackers, or sliced baguette. I bet this jam would make awesome homemade Fig Newtons too! (hint, hint) Save Print Balsamic Fig Jam Prep time: 10 mins Cook time: 2 hours 15 mins Total time: 2 hours 25 mins Ingredients 12 oz black mission figs, stems removed 1 cup white sugar 1 cup water ¼ cup balsamic vinegar 1 tbsp candied ginger, finely chopped 1 tbsp orange zest Instructions Preheat the sous vide pot to 190 degrees. Place all ingredients into a large zip top bag or a…
Like sauerkraut, rotkohl has many variations. This side dish is another that pairs excellently with traditional German fare – schnitzel, sauerbraten, rouladen, wurst, etc. I suggest playing with the recipe to suit your own tastes – substitute cider vinegar for the balsamic, brown sugar for honey, omit the onions and/or bacon, add apples, pears, or caraway, etc. Sweet and Sour Red Cabbage (Rotkohl) Ingredients: 1/2 head small red cabbage, sliced thinly (approximately 3 – 4 cups) 1/2 small yellow onion, diced (approximately 3/4 cup) 2 -3 slices bacon, cubed (approximately 3/4 cup) 1 tbsp butter 2 tbsp honey 1/3 cup balsamic vinegar salt pepper Preparation: Heat a large skillet over medium medium-high heat. Add the bacon and render until almost crisp…