MARINATED PAZZO BERRIES WITH BALSAMIC VINEGAR
Provided by Michael Chiarello : Food Network
Categories dessert
Time 27m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the strawberries in a bowl.
- In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
- Pour the marinade over the berries and gently toss to coat.
- Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately.
BALSAMIC GLAZED FRUIT (MICHAEL CHIARELLO)
Saw this on FoodTV's Easy Entertaining with Michael Chiarello. Holy cow is this stuff good. I didn't see it posted here yet - hope I didn't overlook it. I tweaked this very slightly (adjusted amounts of fruit) to my own taste.
Provided by RSL5709
Categories Lunch/Snacks
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice.
- Melt butter over medium heat in skillet until it stops foaming and is slightly brown.
- Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar.
- Heat to boiling and reduce slightly.
- Pour over fruit and toss to coat.
- Pour into roasting pan or onto a cookie sheet WITH SIDES.
- Bake for 3-8 hours, turning each hour.
- Fruit should be slightly dried, but not dried to the extent of fruit leather.
- Store tightly covered in refrigerator for up to one week.
Nutrition Facts : Calories 234.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.8, Carbohydrate 47.7, Fiber 6, Sugar 37.2, Protein 0.9
SALSA ROSA - MICHAEL CHIARELLO
Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.
Provided by Brookelynne26
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
- Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
- Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
- Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
GRILLED HONEY BALSAMIC-GLAZED FRUIT
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. -Kristin Van Dyken, West Richland, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings (1/2 cup glaze).
Number Of Ingredients 5
Steps:
- In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 2g fiber), Protein 1g protein.
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