We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.







Friday, May 18, 2012

Reducing Balsamic Vinegar


Well we took the lettuce from my below post and  added sliced tomatoes on top. We then drizzled  balsamic vinegar that had been reduced.

Here is the recipe for balsamic vinegar reduction

Put about four times as much balsamic vinegar as you'll need in a small skillet over medium-high heat. Then bring to a boil and then reduce to a simmer. Watch it closely because you may need to adjust the heat. This should take 2-3 minutes or so, and well worth it.
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2 comments:

  1. Jenny RottingerMay 18, 2012 at 9:47 PM

    I like using reduced BV over seared scallops on a bed of freshly picked greens :)

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  2. Tomato ThymesMay 19, 2012 at 6:29 AM

    Jenny that would be great. We use balsamic vinegar all the time over cooked spinach and other vegetables, but for some reason I had never had it as a reduction and it was so good that we may just make up extra to have in the fridge.

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