View Full Version : Balsamic Vinegar Uses?
09-10-2001, 12:13 PM
I'm curious to know how other people use balsamic vinegar.
I use mine as a marinade for chicken and veggies, or occasionally roast veggies in a bit of it w/ olive oil. I also use it on salads.
I tried the Balsamic Chicken w/ Red Grapes (CL Sept 01) and my dog got most of it. I just didn't like it.
Any creative/fun/easy suggestions?
09-10-2001, 02:18 PM
I use it for salad dressing: A spoon of dijon, a splash of olive oil, a splash of balsamic, a grind of pepper and salt, and a squeeze of lemon whipped together in the bottom of the salad bowl. It's a carry over from my time in France that I can't live without.
09-10-2001, 02:45 PM
Best way ever to use balsamic vinegar is in a fresh tomato salad. Use fresh mozzarella (the kind packed in water), fresh tomatoes, fresh chopped basil, fresh ground pepper and salt, a dash of virgin olive oil and balsamic vinegar to taste. I use a ton of vinegar, but I really really like it. Now is the perfest time for this salad since I can pick everything, but the mozzarella, out of my garden.
09-10-2001, 02:49 PM
Sarah, I may have to try your twist...I've been mixing 2/3 Balsamic Vinegar to 1/3 Lemon Juice as a salad dressing, and love it! Without any oil it does sort of sink to the bottom of the bowl though... :rolleyes: I may have to try the Dijon Mustard and black pepper additions as well! I got started on that dressing during my Turbo Diet that didn't allow me any fats at all, and I found that dressing so refreshing over a green salad sprinkled with chicken chunks! YUM! :D
09-10-2001, 03:44 PM
It's marvellous on chicken thighs that have been rubbed with lemon and olive oil, sprinkled with thyme then griddled (on a top-of-the-stove ridged grill pan) or barbecued. Just pour a drizzle of balsamic over before serving - but it has to be the good stuff!
09-10-2001, 04:08 PM
A splash of it on cooked black beans is delicious. I urge you to try this.
09-10-2001, 04:14 PM
I have been adding it to my fresh tomato sauce also to my raw tomato sauce. Tonight I am using it with chicken (orange balsamic chicken)
09-10-2001, 04:55 PM
Sprinkled over strawberries...especially when they are in season and so sweet. Add a grating of black ground pepper if you like.
In my mortar and pestle mash a few garlic cloves with salt; add fresh ground pepper and seasoning of your liking, such as, thyme or Pasta Sprinkle (Penzey), about 1 to 1/2 tablespoons of olive oil; a few sprinkles of balsamic. Take this mixture and spread under the skin of your roasting chicken and on top.
This recipe below looks yummy!
Marinated Portobello Mushroom and Red Pepper Sandwich
Depending on the size of the vegetables, this recipe makes about four good-sized sandwiches. These make a delicious lunch or light dinner served with a green salad and/or baked fries. The roasted mushrooms and peppers are also excellent on a salad or on their own. I often make this and eat it for 3-4 days straight, as it gets better as the flavors mingle.
1/2 cup extra-virgin olive oil
3 Tablespoons balsalmic vinegar
2 Tablespoons grainy mustard
1 Tablespoon fresh lemon juice
1 teaspoon sea salt
2 cloves garlic, crushed
2 large portobello mushrooms
1 large red bell pepper
whole grain bread or baguettes
lettuce, tomato slices, sprouts, etc. for serving
1. Combine marinade ingredients in a bowl or large measuring cup.
2. Wash the mushrooms and peppers, slice, and place in a bowl.
3. Pour the marinade over the vegetables and cover bowl with lid or plastic wrap. Set aside for 8-48 hours (allowing the vegetables to marinate for a day or two gives them a chance to really soak up the flavor).
4. Preheat the oven to 400 degrees.
5. Spoon the vegetables onto a baking tray with sides to catch the extra juices, leaving any extra marinade in the bowl.
6. Bake for about 15 minutes, or until the mushrooms are tender.
7. Assemble sandwiches.
If the vegetables are to be used in one meal, use the excess marinade for salad dressing or as a drizzle for other grilled or roasted vegetables. If you have extra vegetables, just place them back in the bowl with the marinade and enjoy them later
09-10-2001, 07:33 PM
This is one of my favorite soup recipes. It doesn't make a huge amount, so it's great for lunch. It's also a good recipe if you want to try kale.
Lentil, Kale and Sausage Soup
a 2 1/2 piece lo-fat smoked sausage, sliced thin
1 tsp vegetable oil
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems & center ribs discarded and leaves sliced thin (about 2 cups)
1 Tablespoon balsamic vinegar
In a 3-quart heavy sauce pan brown sausage over moderate heat and transfer to paper towels to drain. Add oil to pan. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened. (Personal note: really stand there and stir so the garlic & onions don't burn.)
Add lentils, water, broth and sausage and simmer, covered 30 minutes or until lentils are tender. Add kale and simmer, uncovered, until tender 5 to 7 minutes. Stir in vinegar and salt & pepper to taste. Makes about 3 cups.
09-10-2001, 07:46 PM
A great fat free salad is blanched green beans, red onions (just a little chopped), and balsamic vinegar. Yum!
09-10-2001, 09:18 PM
Over strawberries!! As Mamsue said, its best when they are sweet and ripe, but you can also add a little brown sugar if they're not quite there. Let it sit for about an hour for best results. Great over lemon poundcake.
09-11-2001, 06:49 AM
Balsamic vinegar is one of my favorite things. Since I discovered white balsamic, I've found it to be even more versatile, since the white doesn't "dye" everything purpley-red.
White balsamic is lovely as a dressing for pasta salads -- especially my esteemed crab/pepper/basil salad!
Regular balsamic is also lovely mixed with a bit of olive oil and tossed with roasted new potatoes... and it's heavenly mixed with a batch of freshly carmelized beets!!
09-11-2001, 12:09 PM
Slash a chicken breast all over, pour some balsamic vinegar on it, add a little salt and pepper and cook it on the george grill!
Add vinegar to cooked spinach.
CL had an awesome recipe about 2 years ago. Gemelli pasta tossed with raw spinach, feta cheese, kalamata olives, capers, garlic, and balsamic vinegar. It has become one of our favorites! Maybe someone with a MC program can post it!
09-11-2001, 05:51 PM
Balsamic vinegar mixed with an equal part of fruit preserve (apricot is my favorite, though raspberry works well too) is my favorite way to cook quick and delicious chicken breasts. Stir the vinegar and preserves in sauted onion or shallot, and let the sauce cook another few minutes to thicken. Thyme is a nice herb to add too. It's delicious and easy (if you like a fruity or sweet taste with meat, which some people don't care for).
Also, caramelized onions with a little balsamic vinegar (and a tad of half-and-half if you want to indulge) is delicious over grilled or broiled swordfish.
09-11-2001, 06:10 PM
09-12-2001, 09:21 PM
Thanks for all the tips. I can't wait to try them out!
Sorry in the delay in getting back here...
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