Post # 1
So I found out how easy it was to make balsamic vinaigrette and I made some today for the first time and I was all happy and it went great with my cold black bean salad. The bad thing is that I forgot to scale down the recipe and now I have a cup of the stuff.
Any ideas on how I can use my balsamic vinaigrette on other dishes? I’m sort of at a loss right now to figure it out…
Post # 3
If willing to share, could you post your recipe?
I like to use it with mozerella, basil, and tomato on a toasted cibatta bread. It is absolutely amazing. You should also make a mozerella, tomato, and basil pizza and put some of it on there.
Post # 4
It depends a little bit on what’s in it.
Some people like to dip bread in olive oil and balsamic vinegar, I like to do it with just the vinegar! lol
It would work as a dressing for most salads. You could also use it as a marinade or bake chicken in it.
Post # 5
I have roasted potatoes with it.. turns out tasty!
Post # 6
@Mrs Christopher: Depending what’s in it, you could heat it up, add some sugar and cornstarch, and use it as a glaze on roast pork tenderloin or chicken.
Post # 7
@Mrs Christopher: Giada did a recipe with a balsamic vinegar reduction and drizzle over berries and ice cream. Can’t remember if she added sugar in it though 🙂
Post # 8
Get a packet of Good Seasons salad dressing mix and blend your BV, the seasoning packet, a spoonful or two of honey, and some olive oil.
Get a couple of sweet potatoes and a couple of regular potatoes and cut into thin slices. (You can leave the peels on or cut them off according to your preference). Begin frying them in a little bit of oil in a skillet. Once they begin to cook, stir the seasoned vinaigrette mixture in, cover, and let them cook through. (Roughly 1/2 hour). If you want, you can add some greens (kale works well) toward the end of cooking. Delicious!
Post # 9
I make salads with spinach, gorgonzola, sliced strawberries, and grilled chicken. To top it, I make a viniagrette with blackberry ginger inused balsamic vinegar.
Post # 10
@Mrs Christopher: I second the roasted potatoes suggestion. And if you aren’t tired of cold salads with vinaigrette yet, try this one:
Post # 11
Use it as a bread dipping sauce if you add some minced garlic and chiffonaded basil, reduce it down to use as a glaze, dilute it with more olive oil and add in lemon zest to use as a chicken or pork marinade, keep it in a bottle in the fridge to just use as a salad dressing!
Post # 12
@megz06: I used this recipe with the brown sugar addition: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html
I actually don’t eat meat but maybe my guy could use it a glaze or seasoning for his meat. I like the potatoes idea! I also like the bread idea if all goes well I will have my first home made loaf this weekend. That’s if the altitude cooperates with me.
Post # 13
@Mrs Christopher: Ah, just read your recipe and realized that I misunderstood the first time around: I thought you’d made your own balsamic *vinegar*. For the sweet-and-regular-potatoes recipe above, if you already have a fully-prepared balsamic vinaigrette with some brown sugar, skip the Good Seasons, honey, and olive oil and just use your dressing as-is to cook the potatoes, after you get them started in the skillet.
Post # 14
i LOVE boneless, skinless chicken breasts marinated in Balsamic vinegar(ette), it gives it the perfect tangy flavor!