ISO Recipe/idea for a balsamic glaze

[RD chef]

Can anyone help me? I had the most wonderful salmon dish last night with a balsamic glaze over it and the bok choy that was on the side. It tasted a little sweet, but I couldn't tell what else would have been in it. Would it be just balsamic vinegar and sugar? The description on the menu was "carmelized balsamic" if that helps. Let me know if you have any thoughts or ideas, I'd love to mimic this at home. :confused:

[gertdog]

Sherri posted this on the "Cookbook Challenge" thread:

"Also, we used the BASALMIC DRIZZLE on our salmon.
THis is from Mollie Katzen's Vegetale Heaven.
All you do is boil 1 cup of basalmic vinegar and then turn down the heat to simmer about 1/2 hour until it is reduced by half. As it cools it will become syrupy and it is very yummy!"

I have also made the balsamic drizzle recipe and if you start with good vinegar, the reduced vinegar syrup is really delicious! You might try this first and see if it is similar to what you're looking for.

[SClementson]

There's also this recipe for grilled salmon with balsamic glaze from Bon Appetit that I've made quite a few times. It's excellent. Here's the link:

http://www.epicurious.com/run/recipe/view?id=105288

Sarah

[RD chef]

Ooohh, I'll just have to try both!:D No problem there, I could eat fish every night. Thank you Gertdog and SClementson for the ideas!

[RD chef]

Hi Sarah,
After I replied, I went back and looked again at your avatar. I love it! I haven't figured out how to do those yet, but I'm a huge Golden Retriever fan! How many do you have (Goldens, that is :p )

[sherri]

I also have a great recipe for Bok Choy if you are interested just let me know and I will post it!

[RD chef]

Sherri,
I would love the recipe for bok choy that you have. Thanks for offering! I have been finding "baby bok choy" at the Asian market lately. (It probably has a more technical name, that I do not know.)

[sherri]

I will post it when I get home!
FYI The american institue for cancer research has a great free booklet called Veggies. It is avaliable at www.aicr.org
I have made so many great veggie side dishes from that booklet, they have become our good old standby's. That is where I got the bok choy recipe.

[Shirley Panek]

Thank you for this post, RD chef!

I was looking for this exact recipe several weeks ago, and couldn't remember where I saw it. Thanks for posting the link, Sarah.

I, too, would love the bok choy recipe. Sounds delicious!

[sherri]

Here's the recipes...it is yummy!!

BOK CHOY WITH SAUTEED MUSHROOMS AND SHALLOTS
(from the AICR "Veggie" Booklet)

2 tsp canola or olive oil
1 (8oz) package of mushrooms
2 shallots, minced
1 garlic clove, minced (I probably used more)
1 1/2 # of bok choy, rinsed and chopped into 1 inch pieces
2 tsp lite soy sauce
1 tsp lemon zest (I used lemon juice)
salt and pepper, to taste

In large skillet or wok, heat oil over medium high heat. Add mushrooms, shallots, garlic and stir fry until mushrooms darken, about 5 minutes.

Add bok choy, and stir fry for about 8-10 minutes until tender. Sprinkle with soy sauce, lemon zest and salt and pepper, to taste. Serve

Makes 4 servings
Per serving: 60 calories, 3 gm fat, (<1 gm saturated), 7 gm CHO, 4 gm protein, 2 gm fiber, 197 mg sodium

[RD chef]

This sounds terrific. Now, I have an excuse to go to the Asian market again for fresh produce.
I think I have seen that pamphlette you are talking about. I have the AICR's "New American Plate" on my desk right now!

[SClementson]

RD Chef, sorry, I missed your question yesterday. I actually got this avatar from CL. I did it so long ago, I've forgotten exactly how I did it. I think you can just go into your profile and at the bottom there's an area where you can choose an avatar.

I have 2 Goldens, both females, ages 2 and 4. They are so funny, everyday they make me laugh. In fact, the youngest is curled up under my desk, licking my toes, as I type ! :rolleyes: Do you have Goldens, too?

Sarah