Wednesday, 28 May 2008
A real one. Strawberries in Balsamic Vinegar.
"Oh", I can hear you yawn...."that old chestnut!" And you'd be right, if you meant the way I've been doing it for years (and, let's be honest, so have you) - i.e. Strawberries, doused in a slug of said vinegar, all whisked around for thirty seconds and presented with a flourish that encompasses how modern and clever and 'nouvelle' and sophisticated we all are, when the reality is that after the first time of having done it - all those years ago - when it was surprising, and really quite good, and had an edge to it, we've actually been doing it for years and years essentially from sheer laziness. God! Is it that time already? And nothing organised for dinner......I know! Strawberries with Balsamic ....Perfect!
This. Is. Different.
This takes the concept to a different level. And although it takes a few more minutes, it really is only a few more minutes...and the end-result is stratospherically better. I made it a few days ago, to serve along with home-made French Vanilla Ice Cream, and it was SO good!
I'm not writing this out as a recipe, because the pitifully few steps don't merit it.
For 12 oz of strawberries, take 2 fl oz of red wine, and combine in a small pan with 1 tablespoon of runny honey and 2 tablespoons of Balsamic Vinegar (decent quality, preferably, rather then the scrubbing alcohol variety). Halve the strawberries; bring the liquid to a fast simmer, and cook the fruit briefly in it - for about one minute (you just want to break the membranes down slightly); with a slotted spoon, remove the fruit to a small bowl, then boil the liquid down to a syrup (takes maybe two or three minutes); pour syrup over fruit, stir, leave to cool, and then chill prior to use. Wonderful! Delicious! Try it!
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Individual Paris-Brests, with Wild Strawberries