Cooking creatively can be challenging at times. I find I get most inspired in people's homes because I will often find ingredients I don't normally have at home or even in a professional kitchen. I even get much of my inspiration walking through markets and grocery stores.
Fennel is a vegetable that I don't normally have at home because I simply never purchase it. When was the last time you purchased fennel? Or parsnips? Turnip? Rutabaga? It simply rarely goes on most people's grocery lists because we never think of it. Yet these vegetables are easy to cook, easy on the wallet and probably healthier than most things on your grocery list.
I've learned recently that many root vegetables were considered good for feeding pigs. I wonder if this is because blandness of the vegetable or cost?
In a previous post, I have explained the risotto process in more detail. The risotto cooking method should be the same every time, but what you add is what makes it unique and yours.
Sausage and Shrimp with Fennel Risotto
3 Sweet Italian Sausages
16 Shrimp, deveined
250 g Arborio Rice
3 Red Bell Peppers
3 garlic cloves, crushed
A Few Chili Flakes
1 Fennel Bulb, finely diced
1 Red Onoin, finely diced
1 Green Onion, chopped
1 l Chicken Broth
100 ml Sambuca or Ouzo
50 g Marmalade Preserve
Drizzle of Olive Oil
Juice of 2 Lemons
200 g Parmigiana Reggiano Cheese, grated
100 g Butter
Season and Pepper to Taste
Combine marmalade, 1 clove of garlic, chili flakes, lemon juice and olive oil. Marinate shrimp in mixture in fridge for 1 hour.
In a sauce pan, heat chicken broth to a boil then bring to a simmer. Poach sausages for 2 minutes and let cool.
In a sauté pan, heat up drizzle of olive oil. Sauté onion and fennel until lightly brown. 1 minute. Add garlic and cook for 30 seconds. Add rice and sauté until translucent, about 1 minute. Deglaze with Sambuca and let reduce by half. Add ladle of broth and stir. As broth evaporates, add more broth by the ladle and stir constantly.
Meanwhile, coat red peppers in oil and char the skin on open flame (BBQ, burner or with a kitchen torch) and place in a bowl and cover. Let steam through for ten minutes. Open and let cool. Once cooled, shed skin, remove seeds and innards and chop up the flesh. In a frying pan, sauté peppers, green onion, and clove of garlic. Add a ladle of broth. Bring to boil and purée.
For the sauage, cut lengthwise, then in half moons and a bias. In a frying pan, heat drizzle of oil. Add sausage and shrimp with the marinate. Cook for two minutes.
As risotto finishes cooking (all your broth should be used up) add butter and cheese and stir. Add seasonings.
In a bowl, pour risotto, ladle pepper purée overtop and garnish with sausage and shrimp.
Serves 4 - 6.
A Humble Chef's tip: check the doneness of the rice before adding the cheese and butter.
Variation: Omit the fennel and through some other onion related veg, like leek or something. Not everybody likes the black licorice flavour fennel has. If you don't like Ouzo, go with Vodka.
Sunday, 14 September 2008
Saturday, 6 September 2008
The True Test
In any art form, it is a rare thing to make something completely original. After all, originality is the art of concealing your original source. To be innovative in baking can be difficult for me (and many chefs) because it requires several testings and I simply don't have the time to test one idea several times over to perfection. Or, I can do some research through some cookbooks or the internet and use some recipe that a test kitchen made several times over to perfection.
Besides, I am the type of cook to take classic stuff and interpret it. A sort of a Shakespearean Chef.
This recipe was from a cooking class I taught recently. It collected an excellent reception and I know that I would have never even thought of this recipe completely on my own.
Double Chocolate Zucchini Cake
500 g A.P. Flour
125 g Cocoa Powder
10 g Baking Powder
7 g Baking Soda
Pinch of Salt
Pinch of Cinnamon
400g Chocolate Chunks
125 ml Oil
125 ml Buttermilk
500 g Sugar
3 Eggs
3 Zucchinis, grated
10 ml Vanilla
1 Zest of an Orange
Orange Glaze
350 g Icing Sugar
Juice of Two Oranges
Preaheat oven to 350 degrees. Prepare baking dish 0f your desire: muffin tins, bundt pan, 8" springform, whatever.
In a mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together the oil, buttermilk and eggs, Add sugar and whisk well. Add zucchini, vanilla and zest. Pour wet ingredients into the dry and stir to combine. Add chocolate and pour batter into pan and bake. 35 minutes for muffins or 50 - 60 for a cake. If you're not sure, stick a toothpick in the centre and it should come clean.
In a sauce pan, bring juice to a boil. Add sugar and whisk. Let cool and brush glaze on top of cake.
Makes 12 muffins or 1 cake.
Variation: I used yellow zucchini instead of green. It tasted the same but the yellow added some nice colour. A small handful of pecans add a very nice crunch.
A Humble Chef's tip: grate the zucchini as freshly as possible. Also, be sure to use fresh vegetables.
Besides, I am the type of cook to take classic stuff and interpret it. A sort of a Shakespearean Chef.
This recipe was from a cooking class I taught recently. It collected an excellent reception and I know that I would have never even thought of this recipe completely on my own.
Double Chocolate Zucchini Cake
500 g A.P. Flour
125 g Cocoa Powder
10 g Baking Powder
7 g Baking Soda
Pinch of Salt
Pinch of Cinnamon
400g Chocolate Chunks
125 ml Oil
125 ml Buttermilk
500 g Sugar
3 Eggs
3 Zucchinis, grated
10 ml Vanilla
1 Zest of an Orange
Orange Glaze
350 g Icing Sugar
Juice of Two Oranges
Preaheat oven to 350 degrees. Prepare baking dish 0f your desire: muffin tins, bundt pan, 8" springform, whatever.
In a mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together the oil, buttermilk and eggs, Add sugar and whisk well. Add zucchini, vanilla and zest. Pour wet ingredients into the dry and stir to combine. Add chocolate and pour batter into pan and bake. 35 minutes for muffins or 50 - 60 for a cake. If you're not sure, stick a toothpick in the centre and it should come clean.
In a sauce pan, bring juice to a boil. Add sugar and whisk. Let cool and brush glaze on top of cake.
Makes 12 muffins or 1 cake.
Variation: I used yellow zucchini instead of green. It tasted the same but the yellow added some nice colour. A small handful of pecans add a very nice crunch.
A Humble Chef's tip: grate the zucchini as freshly as possible. Also, be sure to use fresh vegetables.
Saturday, 23 August 2008
Where The Wild Rice Are
I do enjoy dinner parties. Even though they can be expensive, stressful and physically taxing, the pay-off is very rewarding. As humble as I am, I do enjoy the attention from hosting dinner parties and the boost to my fragile ego.
Last night I cooked (with the help of friends and family) for seven adults a modest meal and so I was slightly pushed to include some of the recipes from last night. The salad was a last minute thought but the dressing turned out really well. The soup however was a hit and so I think I will include here even though I have so many soup recipes on the blog as it is.
As for wild rice, if you've never cooked it or used it before, rest assured it is very simple. I have only used Canadian Wild Rice (in fact, I didn't even know a Texan Wild Rice existed until I read the Wikipedia page on wild rice a few weeks ago, which I hear is in danger of becoming extinct) which is very straightforward. The trick is to soak the rice overnight is slightly salted water and this will not only reduce the cooking time, but it also helps in even cooking.
Wild Rice and Mushroom Soup
1 Portobello Mushroom, stem removed, top thinly jullienne
12 Small Cremini or Button Mushrooms, sliced
5 Shitake Mushrooms, stems removed, top thinly sliced
1 Spanish Onion, half finely diced and other half roughly cut
2 Cloves of Garlic, crushed
1 Bay Leaf
1 Sprig Fresh Thyme, leaves and stem separated
1 Sprig of Rosemary, leaves and stem separated, leaves chopped
250 g Wild Rice, soaked overnight
1 Green Onion, sliced
10 ml Almond Butter or Chestnut Paste (optional)
Dab of Butter
Drizzle of Hazelnut Oil (optional)
Salt and Pepper to Taste
In a stock pot, bring 4L of water to boil with mushroom stems, herb stems, bay leaf and roughly cut onion. Let boil for 8 - 10 minutes and set aside to cool slightly. Strain and reserve mushroom stock.
In a soup pot, heat a dab of butter and hazelnut oil until frothy. Sauté onion until slightly brown. Add garlic. After 1 minute, add medley of mushrooms and cook for 2 minutes. If your pan is too dry from the mushrooms soaking up the fat, compensate by adding more olive oil. Add reserved stock and wild rice. Bring to a slight boil and reduce heat. Add herbs, almond butter and seasonings.
Serves 8 - 10
Last night I cooked (with the help of friends and family) for seven adults a modest meal and so I was slightly pushed to include some of the recipes from last night. The salad was a last minute thought but the dressing turned out really well. The soup however was a hit and so I think I will include here even though I have so many soup recipes on the blog as it is.
As for wild rice, if you've never cooked it or used it before, rest assured it is very simple. I have only used Canadian Wild Rice (in fact, I didn't even know a Texan Wild Rice existed until I read the Wikipedia page on wild rice a few weeks ago, which I hear is in danger of becoming extinct) which is very straightforward. The trick is to soak the rice overnight is slightly salted water and this will not only reduce the cooking time, but it also helps in even cooking.
Wild Rice and Mushroom Soup
1 Portobello Mushroom, stem removed, top thinly jullienne
12 Small Cremini or Button Mushrooms, sliced
5 Shitake Mushrooms, stems removed, top thinly sliced
1 Spanish Onion, half finely diced and other half roughly cut
2 Cloves of Garlic, crushed
1 Bay Leaf
1 Sprig Fresh Thyme, leaves and stem separated
1 Sprig of Rosemary, leaves and stem separated, leaves chopped
250 g Wild Rice, soaked overnight
1 Green Onion, sliced
10 ml Almond Butter or Chestnut Paste (optional)
Dab of Butter
Drizzle of Hazelnut Oil (optional)
Salt and Pepper to Taste
In a stock pot, bring 4L of water to boil with mushroom stems, herb stems, bay leaf and roughly cut onion. Let boil for 8 - 10 minutes and set aside to cool slightly. Strain and reserve mushroom stock.
In a soup pot, heat a dab of butter and hazelnut oil until frothy. Sauté onion until slightly brown. Add garlic. After 1 minute, add medley of mushrooms and cook for 2 minutes. If your pan is too dry from the mushrooms soaking up the fat, compensate by adding more olive oil. Add reserved stock and wild rice. Bring to a slight boil and reduce heat. Add herbs, almond butter and seasonings.
Serves 8 - 10
A Humble Chef`s tip: don`t make this soup too far ahead of serving or eating. The wild rice can become too mushy if you try to keep it for too long.
Variation: if you are the type of person who likes to add pasta to soups, orzo pasta is a good choice for this. Just be sure to cook the pasta separately, discard the cooking water and to add last minute.
Variation: if you are the type of person who likes to add pasta to soups, orzo pasta is a good choice for this. Just be sure to cook the pasta separately, discard the cooking water and to add last minute.
Thursday, 14 August 2008
Just For Pilafs
I just completed my third What's For Dinner moments ago. I gave my blog to the attendees and so here I am writing a recipe for those who didn't have time to write it down.
Rice is so easy to cook and yet so many people find ways to get it wrong. There are some tricks to the trade but keeping it simple works well for rice. Rice Pilaf refers to the cooking method where vegetables are cut up, sautéed with the rice and cooked in the oven with the broth. Obviously, there are several ways to cook rice but the pilaf method is straightforward and usually turns out well.
The class today was a demo of a Chicken Curry dish with sweet potatoes and carrots which was provided for me. Pretty easy dish actually. But I`m not sure if it`s kosher for me to provide the chicken recipe (truth is, all chefs take dishes, change it up then claim as their own) so I`ll stick to the starch only.
When cooking rice, check the packaging for the quantities. I used Basmati which is typically 2 parts liquid to 1 part rice.
Basic Rice Pilaf
200 g Basmati Rice, rinse if necessary
400 ml Chicken Stock
1 Carrot, small dice
1 Celery, small dice
1 Red Onion, small dice
2 Cloves of Garlic, crushed
1 Small Chunk Of Ginger, peeled and grated
Drizzle of Sesame Oil
Dab of Butter
Sal and Pepper to taste
Preheat oven at 350 degrees.
In a small sauce pan, heat up chicken stock. If you have any trimmings, add to stock. Bring to boil and strain.
In a medium sauce pan, heat oil for 1 minute. Add veg, ginger, garlic and cook for 2 minutes. Add rice and sauté until translucent. Add stock and bring to boil. Add butter and seasonings. Cover with oven proof lid and cook in the oven for 25 to 30 minutes.
Remove from oven and fluff with a fork.
Serves 6 sides.
A Humble Chef`s Tip: Once the rice has come to a boil, stop stirring the pot and cover quickly. If stirred too often, the starch can bleed out making it gummy.
Variation: Use half tomato juice, half stock, add some chili powder and cayenne and you have Mexican Rice.
Rice is so easy to cook and yet so many people find ways to get it wrong. There are some tricks to the trade but keeping it simple works well for rice. Rice Pilaf refers to the cooking method where vegetables are cut up, sautéed with the rice and cooked in the oven with the broth. Obviously, there are several ways to cook rice but the pilaf method is straightforward and usually turns out well.
The class today was a demo of a Chicken Curry dish with sweet potatoes and carrots which was provided for me. Pretty easy dish actually. But I`m not sure if it`s kosher for me to provide the chicken recipe (truth is, all chefs take dishes, change it up then claim as their own) so I`ll stick to the starch only.
When cooking rice, check the packaging for the quantities. I used Basmati which is typically 2 parts liquid to 1 part rice.
Basic Rice Pilaf
200 g Basmati Rice, rinse if necessary
400 ml Chicken Stock
1 Carrot, small dice
1 Celery, small dice
1 Red Onion, small dice
2 Cloves of Garlic, crushed
1 Small Chunk Of Ginger, peeled and grated
Drizzle of Sesame Oil
Dab of Butter
Sal and Pepper to taste
Preheat oven at 350 degrees.
In a small sauce pan, heat up chicken stock. If you have any trimmings, add to stock. Bring to boil and strain.
In a medium sauce pan, heat oil for 1 minute. Add veg, ginger, garlic and cook for 2 minutes. Add rice and sauté until translucent. Add stock and bring to boil. Add butter and seasonings. Cover with oven proof lid and cook in the oven for 25 to 30 minutes.
Remove from oven and fluff with a fork.
Serves 6 sides.
A Humble Chef`s Tip: Once the rice has come to a boil, stop stirring the pot and cover quickly. If stirred too often, the starch can bleed out making it gummy.
Variation: Use half tomato juice, half stock, add some chili powder and cayenne and you have Mexican Rice.
Thursday, 31 July 2008
I Rest My Quesadillas
So, I recently went to the Real Canadian Superstore in Wasaga Beach and gave my first cooking class. It's what they call a What's For Dinner class where people can walk in watch me give a demonstration for an hour and try whatever it is I make. It is free and open to anyone interested in ideas for dinner. It was fun once I got past my nervousness. I will be giving more all summer both in Wasaga as well as Midland.
I decided on a fairly easy menu since it was my first time and something I felt that anybody can do in the same amount of time. It is an easy recipe and hopefully a little different than what people make themselves on a Friday night in August.
I've noticed in the past that a good portion of people dislike cilantro. Fair enough. If you want something different in your salsa, use fresh oregano or savory.
A Humble Chef's tip: try this with the Cilantro Lemonade and Vodka. Party time.
Variation: use some chopped shrimp or maybe if you have some leftover lobster or king crab, throw them in with a splash of lime juice. Mmm.
I decided on a fairly easy menu since it was my first time and something I felt that anybody can do in the same amount of time. It is an easy recipe and hopefully a little different than what people make themselves on a Friday night in August.
I've noticed in the past that a good portion of people dislike cilantro. Fair enough. If you want something different in your salsa, use fresh oregano or savory.
Quick Quesadillas
1red pepper, diced
1 green pepper, diced
1 small red onion, diced
2 boneless, skinless chicken breasts
6 medium tortillas
500 g Monterey Jack cheese, grated
Drizzle olive oil
Pinch of cumin
Pinch of Cajun spice
Salt & pepper, to taste
Serves 3.
Homemade Salsa
3 mid-sized tomatoes, chunked
1 small red onion, finely diced
1 small jalapeno pepper (seeds removed), finely diced
1 small bunch cilantro (coriander), roughly chopped
1 garlic clove, crushed
Splash red wine vinegar
Drizzle olive oil
Salt & pepper, to taste
Tabasco sauce, to taste
A Humble Chef's tip: try this with the Cilantro Lemonade and Vodka. Party time.
Variation: use some chopped shrimp or maybe if you have some leftover lobster or king crab, throw them in with a splash of lime juice. Mmm.
Wednesday, 2 July 2008
Me Poppy`s Favorite Salad
This post is a direct result of a request made by the teachers at my children's school. I had prepared for them a small luncheon as their end-of-year gift. Fairly simple really, two salads, a tureen of Vichyssoise and some Nutella Brownies (click on chocolate in my tabs and give it a shot).
My salads pretty much change every time I make them because I use whatever I got in arm's reach.
I even sometimes like to throw stuff in that even I least expect. Like poppy seeds.
Before I write out the recipe I would like to tell a story about a man I used to work with at a restaurant that shall remain nameless. A very nice man with a very strange diet. He had some, how shall I put it . . . digestive issues. First he would cook some noodles (and when I say some, I mean a few pounds worth) and boil the pasta for about 20 to 25 minutes. Not exactly al dente. Then he would wash the pasta in running cold water for another 5 minutes. Then he put his drained pasta in a large garbage bag with some olive oil and tons of poppy seeds. Shake it like a polaroid pictcha and vacuum seal each portion. He would live off the noodles for probably a week or so. I felt bad for him because he loved food so much and whenever he would succumb to temptation and have himself a pastry or something, he would get sick. Then go back to his poppy all'olio. Necessity is the mother sauce of all inventions, I suppose.
Boiled Starch Salad with Honey-Glazed Salmon and Poppy Seed Dressing
1 package of Penne (my wife likes the regate, I like the lische, to each their own)
1 side of Salmon
20 g of Honey
Splash of Olive Oil
1 Red Pepper, finely diced
1 Green Pepper, finely diced
1 Red Onion, finely diced
1 Roma Tomato, finely diced
Small Bunch of Dill, finely chopped
250 ml of Lemon Poppy Dressing (see below)
Salt and Pepper to Taste
Preheat oven to 325.
In a tall stockpot, boil pasta in salted water and follow directions on package. Drain pasta and toss in oil. Reserve for later. Save 100 ml of pasta water. Add honey and stir to dissolve.
In a hot skillet, heat oil and sear salmon. Turn over and pour honey water over. Cook in oven for 15 to 20 minutes. Remove and let cool. Once cooled, roughly chop the fish and add to pasta.
Add peppers, onion, tomato and dill. Add dressing and lightly toss to coat evenly. Taste and then adjust to seasoning.
Serves 6 - 8 people or 4 - 6 teachers
Lemon Poppy Dressing
25 ml Dijon Mustard
50 ml Lemon Juice
200 ml Olive Oil
35 g Poppy Seeds
25 g Sugar
Salt and White Pepper to taste
In a blender or with a mixer, blend mustard and lemon juice until completely mixed. Slowly drizzle oil while whisking vigorously. Add seeds and sugar. Add salt and pepper sparingly.
A Humble Chef`s Tip: if you find the dressing is too acidic for your tastes, feel free to add more oil. If the dressing gets too thick, slowly whisk in small amounts of hot water. This trick will work with any emulsified dressing or sauce. i.e Hollandaise, Caesar, Mayonnaise.
Variation: with pasta salad, there are no limitations. I draw the line with adding anything deep fried.
My salads pretty much change every time I make them because I use whatever I got in arm's reach.
I even sometimes like to throw stuff in that even I least expect. Like poppy seeds.
Before I write out the recipe I would like to tell a story about a man I used to work with at a restaurant that shall remain nameless. A very nice man with a very strange diet. He had some, how shall I put it . . . digestive issues. First he would cook some noodles (and when I say some, I mean a few pounds worth) and boil the pasta for about 20 to 25 minutes. Not exactly al dente. Then he would wash the pasta in running cold water for another 5 minutes. Then he put his drained pasta in a large garbage bag with some olive oil and tons of poppy seeds. Shake it like a polaroid pictcha and vacuum seal each portion. He would live off the noodles for probably a week or so. I felt bad for him because he loved food so much and whenever he would succumb to temptation and have himself a pastry or something, he would get sick. Then go back to his poppy all'olio. Necessity is the mother sauce of all inventions, I suppose.
Boiled Starch Salad with Honey-Glazed Salmon and Poppy Seed Dressing
1 package of Penne (my wife likes the regate, I like the lische, to each their own)
1 side of Salmon
20 g of Honey
Splash of Olive Oil
1 Red Pepper, finely diced
1 Green Pepper, finely diced
1 Red Onion, finely diced
1 Roma Tomato, finely diced
Small Bunch of Dill, finely chopped
250 ml of Lemon Poppy Dressing (see below)
Salt and Pepper to Taste
Preheat oven to 325.
In a tall stockpot, boil pasta in salted water and follow directions on package. Drain pasta and toss in oil. Reserve for later. Save 100 ml of pasta water. Add honey and stir to dissolve.
In a hot skillet, heat oil and sear salmon. Turn over and pour honey water over. Cook in oven for 15 to 20 minutes. Remove and let cool. Once cooled, roughly chop the fish and add to pasta.
Add peppers, onion, tomato and dill. Add dressing and lightly toss to coat evenly. Taste and then adjust to seasoning.
Serves 6 - 8 people or 4 - 6 teachers
Lemon Poppy Dressing
25 ml Dijon Mustard
50 ml Lemon Juice
200 ml Olive Oil
35 g Poppy Seeds
25 g Sugar
Salt and White Pepper to taste
In a blender or with a mixer, blend mustard and lemon juice until completely mixed. Slowly drizzle oil while whisking vigorously. Add seeds and sugar. Add salt and pepper sparingly.
A Humble Chef`s Tip: if you find the dressing is too acidic for your tastes, feel free to add more oil. If the dressing gets too thick, slowly whisk in small amounts of hot water. This trick will work with any emulsified dressing or sauce. i.e Hollandaise, Caesar, Mayonnaise.
Variation: with pasta salad, there are no limitations. I draw the line with adding anything deep fried.
Tuesday, 17 June 2008
You See What I`m Reduced To
Now that my website is up and running I am forced to update my blog as frequently as possible. Some posts may be very simple just so I can amass a good amount of them. Nonetheless, each of my recipes are still worth making (with the possible exception of the fresh pasta) and have my wife`s seal of approval. I hope the new website will increase my readership and I hope there will more comments in the comment box.
So, without further ado, here we go with our next little dish. This is one is really, really easy. It's a simple classic. It's fool proof. It's alive, afraid, a lie, a sin. It's magic, it's tragic, it`s a loss, it's a win.
Balsamic reduction is a great back-up garnish in a professional kitchen. It's cheap to make. Keeps forever. Great contrast on your plate. And it's pretty darn tasty. If it's available to you, try purchasing Vin Cotto at your fine grocer. For your reduction, just buy the cheapest balsamic vinegar you can get. Do not be fooled by fancy packaging that says it`s from Modena or something. You are about to change the taste of the vinegar so don`t bother spending your money. It`s like using expensive wine for your Red Wine Jus on your Prime Rib.
I may have explained this before but I am going to repeat: a chiffonade is a technique of cutting a large flat herb. Take several leaves of the herb (basil in this case) and layer them. Then roll it up and slice thinly. Basil can bruise easily and if chopped up, they go brown and lose their appeal.
When cutting your tomatoes, keep them evenly sliced, and not too thick and not too thin. Seems like common sense, but I`ve learned to take very little for granted when giving out recipes. Besides, in a salad, presentation is even more important because, in a restaurant, many patrons ask themselves, "Why would I order this when I can make it at home?" There is truth to that question, so, I take a little extra care in making my salads look great.
Tomato Salad with Bocconcini Cheese and Balsamic Reduction
4 Ripe Tomatoes, sliced as in photo
4 Balls of Bocconcini Cheese, cut in slices
1 Red Onion, sliced thinly
1 Bunch of Basil, chiffonade
Drizzle of Balsamic Reduction (see below for recipe)
Sea Salt to taste
On one large plate or evenly distributed over six, arrange tomatoes attractively. In other words, make nice. In between each tomato, place a slice of cheese for contrast. Randomly sprinkle onion. Randomly sprinkle the basil. Randomly drizzle the reduction. Randomly sprinkle some sea salt. Randomly give to your guests.
Serves 6.
Balsamic Reduction
500 ml of Balsamic Vinegar
Small Handful of Brown Sugar
Put in pot and reduce on low heat to one fifth its original volume. Let cool at room temp, store in an airtight container and serve whenever needed.
A Humble Chef`s Tip: the reduction will bleed quickly after you drizzle it. Do this at the last minute so the salad doesn`t become a pool of balsamic and tomato water.
Variation: Go fusion with this and add a drop of soy sauce to your reduction. Trust me, it`s not bad.
So, without further ado, here we go with our next little dish. This is one is really, really easy. It's a simple classic. It's fool proof. It's alive, afraid, a lie, a sin. It's magic, it's tragic, it`s a loss, it's a win.
Balsamic reduction is a great back-up garnish in a professional kitchen. It's cheap to make. Keeps forever. Great contrast on your plate. And it's pretty darn tasty. If it's available to you, try purchasing Vin Cotto at your fine grocer. For your reduction, just buy the cheapest balsamic vinegar you can get. Do not be fooled by fancy packaging that says it`s from Modena or something. You are about to change the taste of the vinegar so don`t bother spending your money. It`s like using expensive wine for your Red Wine Jus on your Prime Rib.
I may have explained this before but I am going to repeat: a chiffonade is a technique of cutting a large flat herb. Take several leaves of the herb (basil in this case) and layer them. Then roll it up and slice thinly. Basil can bruise easily and if chopped up, they go brown and lose their appeal.
When cutting your tomatoes, keep them evenly sliced, and not too thick and not too thin. Seems like common sense, but I`ve learned to take very little for granted when giving out recipes. Besides, in a salad, presentation is even more important because, in a restaurant, many patrons ask themselves, "Why would I order this when I can make it at home?" There is truth to that question, so, I take a little extra care in making my salads look great.Tomato Salad with Bocconcini Cheese and Balsamic Reduction
4 Ripe Tomatoes, sliced as in photo
4 Balls of Bocconcini Cheese, cut in slices
1 Red Onion, sliced thinly
1 Bunch of Basil, chiffonade
Drizzle of Balsamic Reduction (see below for recipe)
Sea Salt to taste
On one large plate or evenly distributed over six, arrange tomatoes attractively. In other words, make nice. In between each tomato, place a slice of cheese for contrast. Randomly sprinkle onion. Randomly sprinkle the basil. Randomly drizzle the reduction. Randomly sprinkle some sea salt. Randomly give to your guests.
Serves 6.
Balsamic Reduction
500 ml of Balsamic Vinegar
Small Handful of Brown Sugar
Put in pot and reduce on low heat to one fifth its original volume. Let cool at room temp, store in an airtight container and serve whenever needed.
A Humble Chef`s Tip: the reduction will bleed quickly after you drizzle it. Do this at the last minute so the salad doesn`t become a pool of balsamic and tomato water.
Variation: Go fusion with this and add a drop of soy sauce to your reduction. Trust me, it`s not bad.
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