Dixie's Pantry
Dixie, mother of Good Food Source mastermind Lenny, inspired us to create a resource for great mail order foods. Though she is the chicken fried steak maven, this busy nurse practitioner from rural Oklahoma has driven long distances to find more exotic ingredients for her culinary exploits. Now, thanks to the Internet, Dixie has discovered a world of fine food products just a few clicks away; Good Food Source finds the best sites from achiote to za'atar. Balsamic Vinegar
While most artisanal foods were originally made by peasants from whatever was cheap and abundant (think olive oil), true balsamic vinegar, Aceto Balsamico Tradizionale is blueblood all the way. In Italy’s Emilia-Romagna region, also known for its spectacular cheeses (Parmigiano-Reggiano), cured meats (Prosciutto di Parma), and fresh pasta dishes with luxuriant cream sauces and savory meat ragús, the balsamic vinegar tradition goes back over a thousand years. These people know a thing or two about food, and their Aceto Balsamico is among the finest condiments in the world.Though just about every supermarket carries something called “balsamic vinegar”, the production of true aceto balsamico is regulated by the Italian government, can only be made in the towns of Modena and Reggio Emilia, and must be aged at least 12 years. Balsamico is made from the fresh juice of wine grapes, cooked to a thin syrup before it is blended with some aged vinegar, and then stored in old wooden barrels to begin the acidification process. From barrel choice to temperature control, every step is regulated by a balsamico producers’ consortium. When the vinegar has reached the required age and has been blended to perfection, it is then submitted to the consortium for tasting approval and certification. This elaborate process results in a rich, complex and concentrated flavor and a considerably higher price than most supermarket vinegars. The good news is that many balsamico producers also make condimento or salsa balsamico, a blend of aged balsamico and wine vinegar that is a thriftier alternative with plenty of balsamic character.
If you want to splurge on a balsamico tradizionale, give it star billing in the dish: serve a small chunk of 3-year-old Parmigiano with a few drops for a spectacularly satisfying final course; drizzle it on vanilla ice cream and the season’s best strawberries for the sexiest dessert ever. Less aristocratic balsamic vinegar is fantastic in salad dressings, but is also a great secret ingredient in tomato dishes and rich sauces. Whatever your price range, balsamic vinegar is a flavor you will always want to have in your pantry.
Order balsamico tradizionale from:
http://www.ilmercatoitaliano.net/
http://www.avantisavoia.com/
http://www.zingermans.com/
|
|
 Serves 6 Vinaigrette 2 tablespoons minced shallots 1 tablespoon honey 3 tablespoons balsamic vinegar 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup extra virgin olive oil Salad 6 cups spinach 1 head frisee, torn into bite-sized pieces ½ cup thinly sliced red onion 1 pint strawberries, quartered 1 ripe avocado, diced into ½” pieces To make the vinaigrette, in a bowl whisk together the shallots, honey, vinegar, salt and pepper. Add the olive oil and whisk until combined. In a large bowl combine the spinach, frisee and onions and toss until well mixed. Add the strawberries and avocado and drizzle the desired amount of vinaigrette over the salad. Toss the salad with your hands to coat the ingredients with vinaigrette and to distribute them evenly. Serve immediately. |