Veal in Balsamic Vinegar Sauce

Giordano's version of a fine traditional Modenese dish. Ingredients:  6 thinly sliced veal steaks ½ cup good, reduced chicken stock ½ cup dry white wine ¼ cup whipping cream enough flour, salt and pepper to coat the meat 2 oz. unsalted butter 2 or 3 tbsp Venturi-Schulze balsamic vinegar minced parsley for garnish Pound the steaks lightly and set aside. Over moderate heat, melt half of the butter in a heavy skillet large enough to accommodate all the steaks without overlapping. When the butter is foaming, quickly coat the steaks with the flour mixture, shaking off the excess, and place them in the pan. Cook 1 minute or so each side or until the steaks are nicely browned. Remove them from the pan and keep them warm. Raise the heat and add the wine and stock to deglaze the pan. Boil until the liquids have reduced to about half. Now, add the cream, stir and boil to reduce a bit.

Balsamic Vinegar Strawberries

Classic simplicity with fresh, local strawberries. Ingredients:  1 lb or more fresh, ripe strawberries sugar according to the individual palate 1-2 tbsp Venturi-Schulze balsamic vinegar Place the cleaned and sliced strawberries into a glass bowl and stir in the sugar. Let stand for about half an hour. Add the balsamic vinegar and stir thoroughly. Serve in individual cups accompanied, if desired, by biscotti to dip in the juice.

Simple Balsamic Vinegar Salad

Simply delicious salad! Ingredients:  1 head of romaine lettuce or, better, escarole or, better yet, a couple of heads of very young radicchi ¼ cup very good extra virgin olive oil 2 tbsp freshly grated or, better, thinly slivered parmesan cheese 2 tbsp Venturi-Schulze balsamic vinegar salt to taste Remove the large outside leaves of the romaine and set aside for another use. Rip in bite sized chunks the rest of the lettuce, discarding the thick, white bottom parts. Wash and dry carefully. Place the lettuce in a glass bowl, add the balsamic vinegar and mix thoroughly; take your time to do this. Then add the salt and the cheese and stir again. Finally, pour the oil over it and mix thoroughly. Serve it as a separate course, between courses or as a starter with crusty bread.

Prawns with Balsamic Vinegar Sauce

Giordano's creation and one of Marilyn's favourites .... Ingredients:  1 lb. fresh prawns, peeled and deveined ¼ cup stock reduction from the prawn heads and shells, or good reduced chicken stock ¼ cup dry white wine ¼ cup of our Brandenburg No.3 sweet wine (optional) ½ small onion, finely minced 2 cloves of garlic, finely minced ¼ cup (2 oz) unsalted butter 2 tbsp Venturi-Schulze balsamic vinegar salt and pepper to taste minced parsley to garnish In a heavy skillet, melt half the butter and when it starts foaming, add the onion. Cook over low heat for about 10 minutes or until soft. Add the garlic and cook for a few seconds while stirring. Raise the heat and throw in the prawns. Quickly stir them for about 2 minutes to lightly and evenly brown them. Remove the prawns to prevent overcooking and keep warm, then add the stock and the wines and, over high heat and shaking the pan constantly, cook until the liquids have evaporated to about half. This should take about 2 minutes.

Pork Tenderloin Medallions with Creamy Balsamic Sauce

A recipe suitable for a yacht galley! Ingredients:  ½ lb pork tenderloin cut into 1" thick medallions 1 tbsp Venturi-Schulze Balsamic Vinegar ¼ cup fine bread crumbs 2-3 chives, finely chopped ½ tsp finely chopped fresh rosemary ½ tsp vegetable or chicken broth powder ½ tsp celery salt ¼ tsp garlic powder 1 tsp each olive oil and butter for frying This recipe was published in the January 2003 issue of Pacific Yachting magazine by David Hoar and Noreen Rudd. David gave me permission to include it here. Flatten the tenderloin medallions to about ½" thick, hitting each medallion with the flat edge of a heavy knife. Brush both surfaces with balsamic vinegar and set aside to marinate for about 30 minutes at room temperature.

Parmesan-Crusted Asparagus

Submitted by Diane Kalin, Parksville, BC Ingredients:  40 thin spears of asparagus (approx. 1 lb), tough stems snapped off 1 tbsp extra virgin Olive Oil 1 ounce Parmesan Cheese curls (shaved from a large chunk with a peeler) freshly ground pepper Venturi-Schulze Balsamic Vinegar for serving Preheat oven to 450° F. Place asparagus in a single layer on a baking sheet with sides. Drizzle with oil and toss, covering asparagus completely. Spread Parmesan curls over asparagus. Bake in top 1/3 of oven till cheese is melted and asparagus is barely tender, 12 to 15 minutes. Season with pepper to taste.

Onions made REALLY special

You will not believe how fabulous this is .... and nothing could be simpler! Ingredients:  onions - your favourite type, but any will do, half an onion per person (at least!) Venturi-Schulze Balsamic Vinegar good quality extra-virgin olive oil salt Peel the onions, cut off the tough root end and cut them in half across the middle. Place the halves cut-side-up in a baking pan (we use Pyrex). Bake at 350°F in the oven or at medium-high in the microwave until very tender. Drizzle with the balsamic vinegar and allow it to penetrate the layers of the onion. Drizzle a little olive oil and sprinkle with salt to taste. This is a wonderful side dish to accompany meats, such as roast beef and, of course, that Thanksgiving or Christmas turkey.

Mushrooms and Cream

One of Giordano's delicious creations. Ingredients:  1 lb small whole fresh mushrooms, well cleaned ½ cup whipping cream ½ cup aromatic white wine 2 oz (¼ cup) unsalted butter 1 tbsp all purpose flour salt and pepper to taste 1 -2 tbsp Venturi-Schulze Balsamic Vinegar Melt half the butter in a heavy skillet and when it starts foaming, throw in the whole mushrooms. Keep simmering, shaking the pan, until the mushrooms are nicely browned. Add the salt, pepper and wine and, over low heat, simmer until the liquid has reduced to less than half. Now, sprinkle the flour on the mushrooms and stir quickly to prevent sticking. After a minute or so, add the cream and cook, stirring frequently for another couple of minutes. Turn the heat off and stir in the rest of the butter cut into small chunks. Stir in the balsamic vinegar and serve immediately.

Kiwi and Balsamic Vinegar Ice Cream

This heavenly recipe of Marilyn's yields a quart (about a litre). Ingredients:  2 eggs 1-2 tbsp balsamic vinegar ⅔ cup sugar (or less, depending on ripeness of fruit) 2 cups mashed or puréed northern kiwis (without skin) 2 cups whipping cream (substitute light cream or milk if avoiding fat) We use a simple Donvier brand ice cream maker. The inner cylinder must first be stored in the freezer for at least 8 hours before beginning. We grow northern kiwis (also known as Arguta, or "kiwi grapes") on our property. The vines are hardy to 30°C below zero and the miniature kiwis are cherry-sized, have no fuzz and are bright green and slightly soft when ripe. You can substitute regular kiwis.

Cornish Game Hen in Black Currant Sauce

This delicious recipe was contributed by Dave Heard of Vancouver, BC Ingredients:  Cornish game hen, halved (one half hen per person) olive oil kosher salt black pepper paprika - For the Black Currant Sauce: ½ cup orange juice ¼ cup red wine vinegar ⅓ cup black currant jam 1 tbsp Venturi-Schulze Balsamic VInegar Serves two. Can be doubled or tripled. Preheat oven to 400° F. Cut Cornish game hens in half. Rub with lemon juice, olive oil, kosher salt, black pepper & paprika. Bake approximately 45 minutes or until well browned. Serve on / with black current sauce.   Black Current Sauce
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