CarolCooks2…Friday Food Review…Aged Balsamic Vinegar…Black Gold!

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…Aged Balsamic Vinegar…

A luxury ingredient …there is nothing like sitting watching the sun go down with some lovely fresh bread like Foccacia plus some oil and balsamic…a simple but lovely tapas…but some beautiful Black Gold drizzled over your pasta or just off a spoon is heavenly.

The very best balsamic can be aged for up to 100 years…yes, 100 yrs…called Black Gold…

You have your very special bottle of aged Moderna how to use it and enjoy…Use this black gold to finish dishes, like drizzling over a simple salad of baby greens and high-quality mozzarella burrata or with a chunk of Parmigiano; but this vinegar really shines with sweet desserts, so use it to coat fresh berries, finish ice cream with fresh figs and panna cotta, you’ll be surprised how unexpectedly delicious this combination can be…that thick delicious black gold.

I have my special black gold and my everyday balsamic...but what can you do if you don’t have that special bottle of black gold or you have run out…easy solved just put some of your balsamic in a small pan and reduce it on the stove until it thickens and the flavour intensifies and concentrates…your very own black gold…

Green beans with walnuts are a family favourite here and balsamic vinegar just lifts it to a new level.

I just cook some walnuts with a little oil in the oven for about 5 mins while my green beans are cooking.

I then lightly brown a few cloves of chopped garlic and once the beans are drained I just add the garlic and walnuts, season with a little sea salt and drizzle with some balsamic vinegar.

Lovely and quick to do and you can make one portion or 6 portions it just lifts those beans to a new level.

That’s all for today I look forward to your comments and hearing if you are lucky enough to be the owner of a beautiful bottle of black gold …treasure it and use it wisely…See you tomorrow for Saturday Snippets have a lovely evening xxx

 

19 thoughts on “CarolCooks2…Friday Food Review…Aged Balsamic Vinegar…Black Gold!

  1. Pingback: CarolCooks2 weekly roundup… 27th February-5th March 2022-Monday Musings, Health,A-Z World Cuisine, Brazil, Black Gold and Saturday Snippets where a slice apple becomes a human ear. | Retired? No one told me!

  2. Pingback: CarolCooks2…Friday Food Review…Aged Balsamic Vinegar…Black Gold! – MobsterTiger

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