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!