Comments on: Accidental Gourmet Situation

By: Beth

Beth — Tue, 27 May 2008 13:48:46 +0000

That pasta creation sounds SO FREAKIN’ YUMMY! But the watermelon? I’m a little concerned about that… lol

By: Mrs.Spit

Mrs.Spit — Sat, 24 May 2008 15:57:13 +0000

Mmm. Balsamic vinegar and strawberries. . .

I made my own flavoured vinegar with herbs last year. MMMMMM

By: Shannon

Shannon — Sat, 24 May 2008 03:52:09 +0000

I am addicted to all things vinegar. Homemade potato salad must have additional vinegar added with every serving! I’ve never had balsamic vinegar on watermelon..but that does sound yummy. I like watermelon cucumber salad with vinegar. mmm…now I’m hungry!

By: Timaree

Timaree — Sat, 24 May 2008 01:44:54 +0000

I looooove balsamic vinegar. I’ve declared it one of the foods of the goddess. On of my favorite meals that highlights this lovely ingredient is a simple spinach salad. It involves lots of fresh spinach, avacado, and red onion in nice thin slices. Simply toss all of these ingredients with a little olive oil and as much balsamic as your heart desires. Then top it with a few grinds of pepper and let it sit for a few minutes. The balsamic vinegar and the red onions react to create this amazing sweetness. Top that off with a few toasted pine nuts, and I’m in heaven. It’s so good.

One of my accidental gourmet recipes is a stuffed chicken. Pound out some chicken breast. Then spread on a healthy dose of cream cheese (I use neufchatel to cut the fat–or perhaps the guilt–down a bit). Then layer on some basil leaves, artichoke hearts, and some slices of parmesiana reggiano or asiago cheese. Sprinkle with a teensy splash of balsamic and some freshly ground pepper. Then, roll the thing up, and use toothpicks to close it. After this, dip the breast in egg, then breadcrumbs (sometimes I grind up pinenuts with the breadcrumbs). LIghtly brown this on both sides in a saute pan with a touch of olive oil. Then place it in the oven at 375 for a little over half an hour. It’s awesome and especially good served with some roasted garlic mashed potatoes and the above spinach salad.

I’m so hungry now. Time to make dinner!

By: Pepper

Pepper — Sat, 24 May 2008 00:50:06 +0000

I was going to say something profound about balsamic and strawberries, but I see that I’m late to the game there. I agree, though. Balsamic is one of the most versatile ingredients in my pantry and turns even the simplest dish into a gourmet concoction.

I don’t have a current specialty (I’ve been boringly not cooking lately), but I do make a mean chicken breast stuffed with mozzarella and roasted red peppers. It’s worthy-of-a-dinner-party kind of good. Mmm!

P.S. I’m looking forward to those PIO hints you have for me! I will email you when I get to that part of my cycle.

By: Beanie G

Beanie G — Fri, 23 May 2008 23:21:41 +0000

I love balsmaic too. Add some to some pre-made or freshly-made pesto and pour it over steamed or roasted vegies. Good honey – real good.

By: Sarah

Sarah — Fri, 23 May 2008 21:49:57 +0000

Oh, the balsamic vinegar reductions! [Glazes/sauces whatever it is called when you boil it until it thickens.] Stinks the whole house up, and makes your eyes water but it is deevine when you get it right. And when you get it wrong, it solidifies and sticks to everything.

Personally I love fresh tomatoes with balsamic vinegar and salt. Mmmm. But then again, I can never resist throwing some olive oil on there too. And preferably some mozzarella cheese. And basil. And olives.

By: HeidiM

HeidiM — Fri, 23 May 2008 17:20:15 +0000

Maybe your body is too alkaline, since vinegar is super acidic? Be careful, if your PH gets off too much it could compromise your body’s ability to take care of the frozen embies.

By: luna

luna — Fri, 23 May 2008 16:16:43 +0000

yum. a few people said my balsamic ideas above — add honey and dijon for a great marinade, plus oil for a yummy dressing. also let it marinate on some sliced strawberries and add to spinach salad with feta. the vinegar brings out the fruit of the berry.