Bring back some memories with this video of a “Little Boy Walking Dog Stops to Enjoy Puddle.” http://shar.es/h3Ybh
The Rancho Cucamonga Grape Harvest Festival is for music, wine, food, balsmic vinegar and olive oil appreciation. http://ow.ly/cKG6T
The New Gourmet Blends website – coming soon – will bring you more recipes and everything delicious about Balsamics and Olive Oils.
Iris' Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary
4 2-inch thick Pork Loin center chops, bone in
1/3 cup Vanilla Fig Balsamic Vinegar
1 sprig fresh rosemary, stripped and chopped fine
2 large cloves garlic, chopped fine
Kosher salt/fresh ground pepper
2 Tbsp olive oil
1/2 cup low-sodium chicken broth
Preheat oven to 350 degrees. Blend vinegar, rosemary, garlic, salt and pepper. Marinate pork chops in mixture. Refrigerate covered for 2 hours or more. Remove from refrigerator 1/2 hour before cooking to bring to room temperature.
Pour olive oil in hot saute pan. Add pork chops and sear for 2 minutes per side. Place pan in oven and roast for approximately 10-12 minutes or till internal temperature is 145 degrees (and meat is done at bone joint). Set chops aside under foil tent to rest. Put same pan on medium high burner and add 1/2 cup of chicken broth to deglaze and reduce by half. Plate chops and pour liquid over them. Serve with light green salad and vegetable in season. Serves 4.
Originally Posted by Ree @ thepioneerwoman.com
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Gourmet Blends Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine Gourmet Blends balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
Serves: 16 | Cook Time: 30 minutes | Prep Time: 10 Minutes | Difficulty: Easy
2 Tbsp dried currants
7 tbsp White Balsamic Vinegar, divided
1 tbsp unseasoned rice vinegar
1 tbsp honey
1 tbsp extra virgin olive oil
1 tsp salt
2 bunches Tuscan kale (about 1 lb) center ribs and stems removed, leaves thinly sliced crosswise (use regular kale if Tuscan isn’t available)
2 tbsp pine nuts, lightly roasted
Parmesan cheese shavings
Place currants in small bowl, add 5 tbsp white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tbsp white balsamic vinegar, rice vinegar, honey, oil and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
- Sauteed Greens (gourmetblends.wordpress.com)
- Line a baking sheet with foil.
- Combine oil, Gourmet Blends Balsamic Vinegar, and brown sugar in a small measuring cup.
- Toss potatoes with mixture.
- Arrange wedges in a single layer on baking sheet.
- Season with salt and pepper.
- Roast wedges about 30 mins – turning half way through, until fork tender.
- Garnish with walnuts.
Iris’ and Ann’s Gourmet Blends Sweet Potatoe Fries