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.
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.
I love this glaze and use it with everything, xv.
ReplyDeleteI add this glaze to softer vegetable based sauces, springs them right up.
ReplyDeleteGood news! I've been addicted to Tony's since the early 90s and was getting a little tire of it. Thank you Mamacita!
ReplyDeleteSounds so good
ReplyDeletei work at a Morton's Steakhouse and we use that glaze on marinated (in balsamic) grilled asparagus - delicious!
ReplyDeleteIt's soooo easy to make! Simmer (very gently) a bottle of Balsamic until it gets all syrupy and delish.....Love it!
ReplyDeleteTry 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!
ReplyDeleteGood lord. I swear I eat Janes Crazy Salt straight. I just pour it in the palm of my hand and go.
ReplyDeleteNot 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.
ReplyDelete