It’s difficult to make a vinaigrette and photograph it to make it look like something appetizing, so please forgive my indiscretion. – Jonathan
In a mason jar with a tight fitting lid (or in my case, a repurposed pasta sauce jar), combine:
3/4 cup extra virgin olive oil 1/4 cup Balsamic Vinegar di Modena (or your favourite type of Balsamic) 1 T granulated garlic (I use granulated roasted garlic) 2 T Italian seasoning 1/4 to 1/2 tsp Dijon mustard (optional) 1/2 tsp fresh finely ground black pepper salt, if needed.
Close lid tightly and shake vigorously. Allow to sit for one to two hours to allow the flavours to meld. Store leftovers in the refrigerator for 3-4 weeks.
N.B.: The Dijon mustard acts as an emulsifier, giving the vinaigrette a more creamy consistency, but to use or not is up to you. Purists would not include it.
Continuing with the “French Connection,” Potage Aux Carottes is merely “Carrot Soup.” Thickened with rice instead of cream or flour, this is great served hot on a cold winter day, or served chilled on a hot summer day. An excellent way to get your veggies, and the balsamic reduction adds a sweet, yet savory tang that has to be tasted to be believed!
Soup:
1 tbsp olive oil
6 scallions, white part with a most of the green, cleaned and thinly sliced
4 cups peeled carrots, thinly sliced
2 tsp dried thyme leaves, crumbled
1 tsp cracked black peppercorns
2 bay leaves
6 cups vegetable stock
1/2 cup brown rice
Sea salt
In a large skillet, heat oil over medium heat for 30 seconds. Add scallions and carrots and cook, stirring until carrots are softened, about 7 minutes. Add thyme, peppercorns and bay leaves and cook, stirring, for an additional minute. Transfer to pot. Add hot stock and stir well. Bring to simmer.
Stir in rice. Cover and cook for 35-40 minutes or until rice is to your liking and carrots are tender. Discard bay leaves.
In food processor or blender, puree soup in batches.* Season to taste with sea salt. Ladle into serving bowls drizzled with Balsamic Reduction swirls.
Balsamic Reduction:
1/2 cup balsamic vinegar
1 tbsp dark molasses
To make balsamic reduction, combine the vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Cook, and stir occasionally, until the amount is reduced by about half and the mixture is of a maple syrup consistency. This should take about 8 minutes. Transfer to a bowl, cover and refrigerate to further thicken as it cools. When ready to serve your soup, drizzle each serving with a swirl of the balsamic reduction
* N.B. – if you’ve never processed soup in a blender before, please for safety’s sake, cover the lid and spout with a kitchen towel before pulsing the blender on. Hot soup can be painful, and it will find a way out of the container!
Fresh tomatoes, fresh basil, fresh mozzarella. Slice tomatoes and mozzarella 1/4″ thick, layer in alternate layers on a serving dish. Chiffonade basil (cut into thin strips) and scatter over. True caprese only has olive oil as a dressing. I recommend a nice balsamic to be drizzled over as well, and some cracked black pepper. Serve as an appetizer for lunch or dinner.
