Skip to main content

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!

Comments

  1. 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.

    ReplyDelete
    Replies
    1. You are welcome! Yes, that cherry glaze is good, too. Yours was faster though.

      Delete
  2. Mmm, sounds like a pretty easy way to add a ton of flavor!

    ReplyDelete
  3. 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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur