Wednesday, April 29, 2009

Up My Sleeve

Danielle's post on the awesomeness of butter reminded me that I wanted to tell you about my two new favorite things in the kitchen:


Letitia introduced me to this. I use it anywhere Tony's doesn't really go. Last week I made a roast with just Krazy Salt and pepper, and I thought it turned out pretty well. This is even better proof of its magical powers: I ate a salad last week with no dressing, just Krazy Salt. Don't worry, by "salad" I really mean tomatoes and avocados. Krazy Salt is a soulmate for avocados.



Picture it: Sicily, 1901... or maybe it was Lombardy, 2007 ... anyway: at a hotel restaurant I was served gnocchi alla Romana with balsamic syrup lightly drizzled around the edges of the dish, and it was all I could do not to lick the plate. But gnocchi alla Romana is really a variation on mac and cheese, and I hardly need another reason to eat that. However, the other day I used the balsamic syrup on some pork chops that came out a little too bland and too dry, and it made them almost edible. I think the syrup could be really great drizzled over chèvre, or with roasted potatoes, or over scallops. You know, anything white.

9 comments:

  1. I love this glaze and use it with everything, xv.

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  2. I add this glaze to softer vegetable based sauces, springs them right up.

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  3. Good news! I've been addicted to Tony's since the early 90s and was getting a little tire of it. Thank you Mamacita!

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  4. i work at a Morton's Steakhouse and we use that glaze on marinated (in balsamic) grilled asparagus - delicious!

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  5. It's soooo easy to make! Simmer (very gently) a bottle of Balsamic until it gets all syrupy and delish.....Love it!

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  6. Try the balsamic on strawberries with a bit of cut up mint. You can also throw it in with chevre or add pecans/walnuts. So summer, so delish!

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  7. Good lord. I swear I eat Janes Crazy Salt straight. I just pour it in the palm of my hand and go.

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  8. Not to sound pathetic, but the Jane's CMUS totally reminds me of my mom! I had no idea it was still available--I never knew if my mom ever ran out of it. It just seemed to live in the pantry.

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