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VINEGAR |
I'm not a vinegar specialist, but a know a couple of great recipes that use vinegar. For information about vinegar, its uses around the house and more, visit the website of The Vinegar Institute .
We'll start with our balsamic vinegar salad dressing. We don't come up with new salad dressings very often, but after a balsamic vinaigrette was requested by several customers, we obliged. Today, it is one of our more popular dressing and we complement it by sprinkling blue cheese crumbles on the salad.
Then we'll move on to a satisfying French chicken with tarragon vinegar. You may make your own herbed vinegar by keeping tarragon sprigs in a bottle of white vinegar. It is also available at the store. That reminds me that during the food safety course, we learned that homemade flavored OILS can harbor botulism! Homemade flavored vinegars are fine, due to the high acidity.
Then, we'll have my favorite, my calling, my middle name: vindaloo pork. From the old trading port of Goa on the west coast of India (where St Francis of Assisi is buried), it is a delectable recipe of Portuguese origin.
Finally, a fun chocolate layer cake, very American, will show that vinegar can accompany you through a whole dinner. When I call for a double boiler, I mean a metal bowl that sits comfortably on a pan of barely boiling water.
the St Francis of Assisi Church in Goa, India |
RECIPES |
BALSAMIC VINAIGRETTE
1 teaspoon MINCED GARLIC
2 teaspoons MINCED SHALLOT
1/2 teaspoon SALT
1/4 teaspoon BLACK PEPPER
2/3 cup BALSAMIC VINEGAR
1 1/3 cup OLIVE OIL
Combine all ingredients. Shake well before serving.
TARRAGON VINEGAR CHICKEN (serves 6)
6 CHICKEN THIGHS, with skin and bones
1/2 cup SHALLOTS, chopped
1 can (14 1/2oz) diced TOMATOES
1/2 cup WHITE WINE
1/2 cup TARRAGON VINEGAR
2 tablespoons FRESH SNIPPED TARRAGON
OLIVE OIL - SALT - PEPPER - BUTTER
Preheat a non-stick frying pan.
Sauté the chicken thighs in a little bit of olive oil, skin down first. Season with salt and pepper. Sauté until done, not so fast that you scorch the outside. Flip pieces once in a while. It will take about 25 minutes. When done, reserve chicken. Get rid of some fat if you wish, but keep the brown "stickies" in the pan. Add white wine and deglaze the pan. Add the tomatoes and shallots and cook for about 5 to 7 minutes. Add vinegar slowly (it will smell strongly). After about 2 minutes, test the sauce for salt and pepper. Adjust if necessary. Add fresh tarragon, as well as chicken and any accumulated juices. Reheat well. Stir in 1 tablespoon or 2 of fresh cold butter, and serve over oven baked white rice .
VINDALOO PORK (serves 4)
You will need a non stick frying pan with a lid.
2 lbs THICK CUT PORK CHOPS
1 1/2 teaspoon GROUND CUMIN
1/4 to 1/2 teaspoon CAYENNE
1/2 teaspoon GROUND BLACK PEPPER
1/2 teaspoon GROUND CARDAMOM
1/4 teaspoon GROUND CINNAMON
1/4 cup WHITE VINEGAR
1 teaspoons BROWN SUGAR
1 1/2 teaspoon SALT
2 large ONIONS
1 tablespoon MINCED GARLIC
1 tablespoon MINCED FRESH GINGER
1 tablespoon GROUND CORIANDER
1/2 teaspoon TURMERIC
1 bunch CILANTRO, chopped
OIL Cube the chops into 3/4" pieces.
Mix all ingredients from CUMIN to SALT in a cereal bowl.
Slice the onions in thin half rings. Heat about 3 tablespoons oil in a non stick frying pan and fry the onions very patiently, stirring often, until evenly browned (that is dark red brown, not just blond).
Transfer the onions to a plate lined with paper towels. When cool, crumble the onions into the spice and vinegar bowl.
Add oil to pan if dry, maybe 2 more tablespoons, and preheat.
Sear the meat. Remove the meat.
Add one last tablespoon oil to pan. On a medium flame, fry the garlic, ginger, coriander and turmeric for one or two minutes (this will smell heavenly).
Return meat to pan, with accumulated juices, and add contents of spice bowl.
Add one cup water, bring to a simmer, reduce the fire and cover.
Cook slowly until tender, adding a little water if necessary. It will take about one hour or longer. Correct seasoning, add chopped cilantro and serve over oven baked white rice . Vindaloo pork reheats very well.
CHOCOLATE FUDGE CAKE (12 slices)
Popular with children. Suitable for birthdays
3 ounces UN SWEETENED CHOCOLATE
1 1/2 cup ALL PURPOSE FLOUR
1 teaspoon BAKING POWDER
1 teaspoon BAKING SODA
1/4 lb (=1 stick) BUTTER, at room temperature
1 1/2 cup SUGAR
2 EGGS
2 1/2 tablespoons WHITE VINEGAR (careful!)
1 cup MILK Preheat oven to 350°. Foil and butter two 9" round pans.
Melt the chocolate in a double boiler or in the microwave.
Combine the flour, baking powder and baking soda.
With a hand or stand mixer, cream the butter.
Add the sugar slowly while beating.
Beat in the eggs, one at a time.
Beat in the vinegar, and the chocolate (not too too hot).
Add the dry ingredients in three additions alternating with the milk in two additions. Scrape the bowl and beat a bit longer, until smooth.
Pour into the prepared pans. Place on the middle rack and bake for 35 minutes.
Test with a toothpick and bake 5 to 10 minutes longer if necessary.
Cool in pans 10 minutes, then invert layers on racks, peel foil gently and cool completely.
6 ounces UN SWEETENED CHOCOLATE
1/4 lb (=1 stick) BUTTER, at room temperature
2 cups CONFECTIONERS' SUGAR
2 EGGS
2 tablespoons WATER
1 teaspoon VANILLA Melt the chocolate and the butter very gently in a double boiler.
Remove the metal bowl from the hot pan and cool a bit.
Add all remaining ingredients.
Beat a little with the beaters, then place the bowl in an ice bath and keep beating and scraping until pleasantly ready to spread. Remove from ice bath.
Spread 1/3 of frosting on one layer. Place the other layer on top.
Spread remaining icing on sides and on top, using a turntable if you have one.
Do not refrigerate. Keeps two days.
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