tag: balsamic vinegar
October 1, 2012
I know we’ve talked about the process for balsamic reduction before, but I thought it was worth its own post. Now that I’ve had a big bottle of it at home for a while, I find myself reaching for it nearly every day — to drizzle on fruit, rub on roasts, or glaze vegetables.
The fact is, you aren’t going to use your best balsamic for everything. The really good balsamic vinegars have that spoon-coating thickness and deep richness from years of aging and slow evaporation in successively smaller barrels, and come with a price tag that matches the love and care put into each tiny bottle. It’s absolutely worth having a bottle of the good stuff around for special occasions, but it’s nice to have a thickened everyday balsamic for, well, everyday uses.
July 17, 2012
How was your Bastille Day? We had planned to take a stroll along the Canal Saint-Martin and go see the fireworks at La Tour Eiffel, but our plans were thwarted by the intermittent thunderstorms, so we opted to stay home.
I know, not very patriotic of me, was it? But I was highly amused to learn (via YouTube) that last year’s Bastille Day fireworks were Broadway musical themed — very strange to hear “America” and “Don’t Cry for Me, Argentina” (the Madonna version, no less) blasting from the symbol of France. Apparently this year, it was disco themed. In lieu of fireworks and crowds, we celebrated French independence with a cozy dinner.
When I think of La Fête Nationale, I think… ribs. When I was growing up, my family always celebrated the birthday of our adopted nation with galbi, Korean short ribs — the flavor of the old country mixed with the Fourth of July barbecue tradition of the new country. I guess that’s what I was trying to do here. A tasty, sticky reminder of the good ol’ U. S. of A. while celebrating the liberté, égalité, fraternité of the French.