I am pleased to be able to share my experiences, thoughts and ideas on different ways to add a new depth flavor to dishes that have become boring. Experimenting in the kitchen is something I learned from my mother; she taught me to make an old dish new every time. If you make a recipe, be sure to let me know.
Enjoy Endless Possibilities
Introducing Vidalia Onion Vinegar
Vidalia onions are know for their mild and sweet flavor. Did you know some people will eat them like an apple? They are that mild. These special onions are only grown in a specific area of Georgia due to the low sulfur in the soil and have a relatively short growing season, April through June. This one-of-a-kind flavor is now available year around with our Vidalia Onion Vinegar. White Balsamic Vinegar and Vidalia onion juice have been blended with just the right balance to create a new pantry staple. Use it in any vinaigrette recipe, for dressing roasted vegetables, or deglazing a pan of chicken.
VIDALIA ONION GLAZED BRUSSEL SPOUTS
1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil***
1/2 c. Vidalia Onion vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Freshly ground black pepper
Did You Know?
Any flavored vinegar can be used to create something special. Create a glaze by cooking, called reducing, the vinegar till it is creamy and thick.
Drizzle over bruschetta.
Add a small dish to a cheese platter or charcuterie board.
Spoon some over an avocado for a tasty snack.
Stuff endive with goat cheese and sliced cherry tomatoes, then drizzle with your balsamic glaze.
I have immersed myself in discovering and experimenting with this amazing world of flavors. My biggest take away is that the possibilities are endless, from improving the flavor of salads to cooking and marinating with not only oils, but vinegars. My goal is to share my passion and who knows where it will lead.