Just for the fond of it. . .

Have you ever cooked something and when you were finished you noticed a lot of little leftover remnant in the bottom of the pan. How many times have you simply wiped the pan out or put in the dishwasher? Well, in the eyes of some chefs this is an offense punishable by life from the kitchen. It is not that serious, however that stuff in the bottom of the pan is very valuable and is the base for amazing things to come. The technical term for the leftover pan bits is fond. When you add a liquid to the fond in the hot pan you are de-glazing the pan and releasing all the flavor. This process is is the base for many pan sauces and allows you to create a delicious sauce in a few minutes.

Balsamic: a vinegar star

Balsamic vinegar is a star among vinegars, it is sweet, tangy and has a depth a flavor that seems to be endless. It is great in vinaigrette, marinades, sauces, and salads. Balsamic vinegar is available in the traditional dark colored variety and the lighter version sold as white balsamic vinegar. Balsamic vinegar has become very popular in the US recently, however it has been enjoyed by Italians for years. The flavor is unmistakable and works beautifully with almost anything from salads to desserts. As an introduction to this vinegar here are recipes for a balsamic vinaigrette and a balsamic syrup.

Enjoy!

Balsamic Vinaigrette

1/8 cup balsamic vinegar
2 tsp dijon mustard
2 tsp honey
1/3 cup olive oil

In a bowl combine the vinegar, mustard and honey. Mix together until smooth. Slowly whisk in the olive oil.

Balsamic Syrup ( as pictured above in the Roasted Apple and Pear Salad)

1 cup Balsamic vinegar
1/4 cup brown sugar
1 tsp salt

In a sauce pan combine all ingredients and bring to a boil. Reduce to a simmer and allow to slowly reduce by half. The mixture should be thick like syrup. Allow to cool to room temperature before using.

Arlington Cooking Examiner

I have been so busy, I recently began sharing more of my recipes and cooking tips as the Arlington Cooking Examiner. In addition to the articles , I have created some cooking videos. I love the exchange of recipes and ideas from one foodie to another.

Happy cooking!