SRC Orphan Rescue: On the Move-In the Galley's Balsamic Reduction

I'm on Orphan-detail again today for the Secret Recipe Club - for a Group B orphan today! - and I am thrilled to be cooking from On the Move-In the Galley. One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. But, in this case, I've been reading this blog for awhile now. So, I was doubly happy to help out.

There are so many recipes I love on this blog. On my short-list: Bacon-Date Tart, Prosciutto-Wrapped Pork Tenderloin, Vieux Carre, and Avgolemono with Lamb Meatballs.

Today, pressed for time and not feeling too good, I opted to do her Basic Balsamic Reduction. I've seen so many recipes that call for a balsamic reduction, but it was nice to have a "recipe." This concentrates the flavor and makes a delicious syrup.

1 C balsamic vinegar

Place this in a saucepan and bring it to a simmer. Simmer until reduced by at least one half. The longer you simmer, the thicker it becomes. That's it!

I served it with some Hickory Salt-Ribbed Lamb Lollipops. Thanks, my love, for grilling tonight out in the cold.

I had a jar of hickory-salt from my visit to one of the Monterey Bay Salt Company salt houses, but you can use any sea salt. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling. Grill till desired doneness. Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve with the balsamic reduction.

One of these days, soon, I'll have to try this balsamic reduction with her Bacon-Date Tart. That sounds too good to resist!

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

SeattleDeeDecember 16, 2013 at 7:19 PM
Thanks for the orphan rescue today, and for your kind comments. Wow, you work fast! The sauce sounds a good match for grilled lamb, but I'm really eager to try your Morello Cherry Glaze. It's such fun to play with food.
UnknownDecember 17, 2013 at 8:34 AM
Mmm, sounds like a pretty easy way to add a ton of flavor!
AprilDecember 17, 2013 at 1:59 PM
Thank you so much for adopting our group b orphan Camilla! You are a sweetheart, and your recipe has been featured on the Secret Recipe Club's site, as well as our Facebook pages.

Culinary Adventures with Camilla

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