Wednesday, 28 May 2008

A discovery....


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!

Tonight's Dinner:

Poached Eggs on a bed of Ratatouille

Bistecchie di Maiale; Leeks, braised in Pork Fat

Individual Paris-Brests, with Wild Strawberries

4 comments:

Toffeeapple said...

Do you know, I have never put balsamic vinegar on a strawberry? The only thing I ever did, many years ago was to slightly crush them and add champagne. Since then I just eat them as they are, am I missing out, do you think?

Pomiane said...

Well, notwithstanding the concepts of 'Chacun a Son Gout', 'Horses for Courses', and 'Each to their own', the simple answer to your question is Yes.

Anonymous said...

Organic foods have an authentic smell of true nature's foods. I love my organic foods like strawberries with purple. Wanted to share this, whenever I have strawberry, with it I have this drink called purple. You must have heard about it since it's doing a lot of rounds in the celebrity circuit and is all over the news. Its tastes amazing with strawberries, try it and let me know if you liked it or not. It is a health drink which is made up of 7 fruits juice and is high on antioxidants and you know about antioxidants right? it prevents premature ageing, what else do growing women want huh, LOL!! If you want more information to check whether what I am saying is right you can get it at www.drinkpurple.com . You can get it at GNC and drug stores.

Pomiane said...

In response to Monica's Comment:
1. In general, I'm not sold on the idea of organic anything - it seems to me it's largely a valueless marketing ploy aimed at parting simpletons from their money. Organic Strawberries as much as organic anything else.
2. I must have heard of 'Purple'? No. Nor probably of any of the celebrities who are raving about it, and it hasn't featured in the pages of The Economist any time recently.
3. For antioxidants, I refer you back to point (1). Ditto.
4. I presume you are either an employee of 'Purple's marketing department, or even, possibly an avatar. Which, on reflection, would be the only thing which would make yoour comment in any way interesting. Depressing, all the same, but certainly worthy of note...