Tag Archives: balsamic

Cherry Balsamic Chicken

Ingredients:

Preparation:

Heat the olive oil over medium heat.  Add the onion and cook for 2 minutes.  Raise the heat to medium-high, add the chicken and cook for 4 minutes per side, until it is cooked through and the juices run clear.  Remove the chicken and set aside.  Return the heat back to medium and add the stock to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the cherry balsamic vinegar and tomatoes, bring to a simmer and cook 3 to 5 minutes.  Spoon the sauce over the chicken, top with the garlic olive oil and serve.

Ravioli with Fig Balsamic Reduction, Pumpkin Seeds and Brown Butter

Ingredients:

  • 16-24 oz  Ravioli (homemade or purchased, best with cheese or vegetarian ravioli)
  • 6 TB          Butter (unsalted, high quality)
  • 3 TB          Lucini Fig Infused Balsamic Vinegar
  • 1/2 tsp    Salt
  • 1/4 tsp    Black Pepper (fresh, ground)
  • 1/3 C        Pumpkin Seeds (roasted – pine nuts, walnuts and even pecans work well)
  • 1/4 C        Lucini Parmigiano Reggiano (fresh, grated)

Preparation:

Bring a large pot of salted water to a boil over high heat.  Add the ravioli and cook 4 to 5 minutes, until tender but still firm, stirring occasionally.  Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat and allow to cool for about 1 minute.  Stir in the salt and pepper.

Reduce the fig balsamic in a skillet over medium heat.  Do not let the balsamic bubble wildly, as it will reduce too quickly and lose its liquidity.  Remove when it thickens by half.

Transfer the ravioli to the pan saucepan with the brown butter, sprinkle with the pumpkin seeds and Parmesan and toss.  Add to serving bowls, then finish with the reduced fig balsamic.

Braised Red Cabbage

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Ingredients:

  • 1             Red Cabbage (outer leaves and core removed, chopped coarsely)
  • 2 TB       Lucini Extra Virgin Olive Oil
  • Salt
  • Black Pepper (fresh, ground)
  • 1              Onion (sweet, sliced thin)
  • 2              Apples (sweet, chopped coarsely)
  • 1/4 tsp  Allspice (ground)
  • 2 tsp       Fennel Seeds
  • 1/2 C     Lucini Cherry Infused Balsamic Vinegar
  • 1/4 LB   Bacon (smoked, high quality, cut into thin strips, optional – can substitute 2 tsp Smoked Paprika)

Preparation:

Pour the olive oil into a saucepan, heat on medium high, then add the bacon (or smoked paprika) and fennel seeds.  Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.  Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar.  Stir everything together well.  Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.

  • 1 red cabbage, sliced 1/4 inches thick
  • Salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 2 sweet apples, quartered and sliced thin
  • 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
  • 1/3 cup red wine
  • 1/3 cup red wine vinegar
  • 1/4 cup molasses or cane syrup (the cane syrup is lighter in color)

Slow Braised Short Ribs

This easy to prepare, but time consuming, dish was inspired by a wonderful meal at Daniel, where the short ribs are braised for 8 hours!  I keep it down to around 5, and the ribs ain’t Daniel’s, but the final product is melt-in-your-mouth good.  The fig vinegar adds a wonderful dimension to the dish, as the sweetness highlights a similar flavor in the meat.

5 hour Braised Ribs

5 hour Braised Ribs

Ingredients:

  • 4             Short Ribs (about 1/2 LB each)
  • 4 TB       Lucini Extra Virgin Olive Oil
  • 3/4 tsp Salt (high quality)
  • 1/2 tsp Black Pepper (fresh ground)
  • 1 tsp      Smoked Paprika
  • 2             Carrots (about 1 C, coarsely chopped)
  • 1             Onion (about 1 C, coarsely chopped)
  • 4             Garlic cloves (2-3 TB, finely chopped)
  • 1 C          Lucini Organic Plum Tomatoes (about 1/2 jar, finely chopped)
  • 3 C          Red Wine (preferably full bodied, definitely not sweet)
  • 4 C          Stock (beef or poultry)
  • 2              Bay Leaves
  • 3 TB       Lucini Fig Infused Balsamic Vinegar

Preparation:

Preheat oven to 250°F.

Pat wash the ribs and dry well.  Season the ribs all over with the salt, ground pepper and paprika and then dust with flour.  Add 12 TB oil to a heavy, oven-safe pot and sear the ribs on all sides until well-browned (about 7-10 minutes).   Transfer to a plate and sprinkle with salt and pepper.

Heat 2 TB olive oil and add the carrots, onion and garlic. Cook over moderate heat until softened, about 5 minutes. Add the tomatoes and bring to a boil over medium-high heat.  Add wine and boil again, stirring occasionally, until sauce is reduced by half, about 8 minutes.

Add wine, stock, bay leaves, 2 TB vinegar, and remaining salt and pepper to sauce and bring to a simmer.   Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.  Every 30 minutes, skim and discard fat from the surface.

Pour sauce through a medium-mesh sieve into a large bowl and then skim fat from sauce.  Boil sauce, if necessary, until thickened and reduced to 2-3 cups.  Drizzle with remaining TB of fig vinegar and season to taste with salt and pepper.  Serve the sauce with the ribs.

  • 4 (8-ounce) pieces bone-in beef short ribs
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 4 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
  • 1 1/2 cups dry red wine
  • 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
  • 2 sprigs fresh thyme
  • 1 Turkish or 1/2 California bay leaf
  • 1 tablespoon Banyuls vinegar or red-wine vinegar
  • 1 tablespoon balsamic vinegar

Pasta Salad

This simple pasta recipe is great as a side dish for meals at home or a certain hit when you bring it to BBQs and picnics, a nice variation to traditional macaroni salad.  The Lucini olive oil and artisinal vinaigrette are a healthier alternative to the usual mayonnaise-based dressings and add a lot more flavor to the dish.  Just about any fresh vegetable works well here, so add or substitute your favorites.  I find using about 1.5 – 2 cups of fresh veggies per pound of pasta works best.    I have added pesto, sun-dried tomatoes, broccoli, onions, pineapple, roasted peppers, finely diced carrots and celery, eggs, cooked mushrooms, corn, leftover greens and even cubed turkey, ham and Spam in the past.

Ingredients:

Use any vegetables you like

Use any vegetables you like

Preparation:

Cook pasta according to directions until al dente.

Drain pasta well and coat with salt, pepper, olive oil and cucumber vinaigrette until well distributed.  Add vegetables and stir well.  Refrgerate for at least 1 hour (I find overnight is best).  Bring salad up to room temperature, top with grated parmesan and serve.

Maple Chicken recipe – Vermont

Maple Chicken is a traditional chicken preparation in Vermont.  Of course, maple syrup is the culinary pride of the state and I find it pairs well with chicken and pork.  The combination of maple syrup and balsamic vinegar may seem like it will be too sweet, but here the balsamic actually cuts the bright, sugary syrup, adding a sour note to the sauce.  Sometimes I use the balsamic in more traditional savory sauces and gravy and there it contributes more sweetness.

I love paring this dish with broccoli rabe, because its slight bitterness makes a nice counterpoint to the sweet maple sauce, and mushrooms for their earthy, umami quality.

Ready to eat

Ready to eat

Ingredients:

Preparation:

Preheat the oven to 400 degrees.  Wash and dry the chicken parts well, then season with the salt, pepper and, if using,  paprika/cayenne pepper.  Allow the chicken to sit for 10 minutes.  While the chicken sits, make the sauce by heating the maple syrup over medium flame for 1 minute and then add the balsamic.  Simmer until the syrup ‘melts’ and the sauce has an even color.

Place the chicken in a well-oiled baking dish and then top with half of the sauce.  Bake uncovered for 40-50 minutes, until the internal temperature of the breast is 160 degrees.  Drizzle the chicken with the lemon oil, turn down the temperature to 300 degrees and bake for 10 more minutes – the chicken should have a deep brown color, but not black.  Remove from the oven, top with the remaining sauce and serve.

Olive Oil Poached Trout

This is one of the simplest recipes I know and it really shows off the flavor of a great Extra Virgin Olive Oil and fresh Trout.  Because the olive oil is only heated to 115º for a short period of time, the tocopherols and other healthful agents in the oil are not damaged, so I strain the remain oil, mix it with Lucini Savory Fig Balsamico, and have a great dipping sauce for bread.

Be careful in choosing your pan for this dish – it should be large enough so the fillets to fit and you will be able to get your spatula in and remove the fillets comfortably.  However, you do not want too much room, as the fillets must be fully submerged in the oil.  This accounts for the range (1 to 2 cups) in the amount of oil used.  For poaching to work correctly, the oil must completely cover the other ingredients in the pan.  Arctic Char works as a replacement for the trout.

Ingredients:

  • 1 LB    fresh Trout (filleted, cut into 4 pieces)
  • 1-2 C  LUC Premium Select Extra Virgin Olive Oil
  • 1/2     small Carrot (use 6  1/8 inch thick slices)
  • 1          small Shallot, diced
  • 4         Thyme sprigs (single ‘branches’ of Thyme, not multiple branched ‘trees’)
  • 4         small Bay Leaves
  • Salt, ground or crushed fine
  • Pepper, ground fine
  • 1/4    Lemon

troutPreparation:

Place the remaining olive oil in to a small pot and add the carrot, shallot, thyme and bay leaves.   Place a thermometer in the oil and heat to 115º.  Trim the trout fillets and submerge them in the oil carefully, so the trout does not rest on the other ingredients.  Poach for 7-8 minutes until the fish is just firm to touch.  Remove the fish and pat dry.  Season your fillets with salt and pepper, drizzle each with 1/2 tsp of the poaching oil and fresh lemon juice.  That’s it; you’re ready to serve!

I like to serve this dish with something green – a nice salad, braised celery and escarole are all great options.  Supremes of blood orange with a drizzle of Basil-Infused or Lemon-Infused Extra Virgin also look wonderful on the plate.