Hry Bobby!

Try a dressing again, but use 1 part balsamic (about 1/4 cup) to 3 parts oil (about 3/4 cup). Add a tsp of dijon mustard and a tsp of sugar and a small minced shallot (about 2 tsp). Fresh herbs would be wonderful chopped into it too!

You can also drizzle a littel balsamic over asparagus wtih a sprinkle of coarse salt and coarse black pepper, roast it at 450 for about 15 minutes (set the timer LOL!).

There will be lots more suggestions coming.... and keep the faith, I seem to once in a while get into a rut where things don't work out for me in the kitchen, usually because I get distracted by other things going on.

Alexa

Try a tablespoon or two (no more) in your braising liquid for a pork roast or beef pot roast. Balance it with the same amount or a little more of brown sugar. After your braising is complete, cook down the braising liquid to about half the amount to make a sauce to serve over the meat. Yummmmm! Dark beer makes a good braising liquid when mixed with the balsamic, brown sugar, and some herbs (dried thyme, bay leaf) and spices (sprinkle of ground allspice or cloves, or whole allspice or juniper berries).

Lucky you! Was it the small square type bottle with a red label? We use that for loads of things around here! As Alexa pointed out, your error was mixing equal parts. Try it again, the dressing she suggested is one of the favorites over here too. Besides, you might try sprinkling it on roasted veggies, use it with beets, add it to a braised dish before cooking-- it's not a large amount, just to taste for a bit of a fuller bodied finish. I even add it to a simple spaghetti sauce. Start with a very light hand and go from there.

I can see why you gagged with that mixture Bobby. You really need something sweet with the balsamic. I've tried many balsamic dressings and found I didn't like many of them. This one from Pat T is excellent and the one I like the best.

Creamy Balsamic Vinaigrette

2 cloves garlic, minced
*2/3 cup olive oil
1/3 cup balsamic vinegar
1 tsp Dijon mustard
2 tsp honey

Process all ingredients together in food processor or blender until thick and creamy, refrigerate. If esired, whirl again briefly before use.

*My own note: Be sure to drizzle oil in slowly, however not too slowly or it will be come too thick.

Good luck!

Beverly

A drizzle of balsamic vinegar on sliced strawberries is wonderful!

This probably sounds bad to some of you, but I like to mix BV with mayo, a little seasoning and sometimes some Parmesan for salad dressing.I also like BV drizzled on fried rice instead of soy sauce.

" -----I've only tried to use balsamic vinegar once in my life and it was pretty bad. --- and almost gagged. It was awful! ---"
Obviously you had bad balsamic.

Try these:
http://www.olio2go.com/Products/Extravecchio-Aceto-Balsamic-Tradizionale-di-Modena-DOP__AFF-002.aspx

http://www.gourmetgulch.com/product/101-005

http://www.amazon.com/dp/B000WMRS2O/ref=asc_df_B000WMRS2O981658?tag=the004-20&creative=380333&creativeASIN=B000WMRS2O&linkCode=asn

dcarch :-)

We enjoy pouring about 2 tablespoons of EVOO onto one side of a bread plate then pouring a little bit of BV into the center of the EVOO. Place a few slices of warm, crispy-crust artisan bread on the plate & dunk the bread into the EVOO/BV dipping sauce. Yum!

/tricia

Well here in NY and maybe other places its very popular on a breaded chicken cutlet sandwich with roasted red peppers and fresh mozzarella w/basil...just had it at a friends last night with a glass of Cab Sauv delicious!

B.V..........is like a good bottle of wine !!! I use it almost every day. Diana55 P.S...The B.V. that is.......not the wine everyday. LOL

Beverly, thanks for posting my recipe - you beat me to the punch!

Bobby - you gotta try this one:

BALSAMIC CHICKEN

3 lb. chicken breasts
Flour for dredging
1/3 cup olive oil
2 large onions chopped
5 cloves garlic, minced
1 cup chicken broth
1/2 lb. mushrooms, cleaned and sliced
1/2 cup balsamic vinegar
1/2 cup black olives, pitted and halved
1/2 tsp. thyme
1/2 tsp. rosemary
10 parsley sprigs, leaves only, chopped
salt and pepper to taste

Clean and DRY chicken. Dredge in flour and brown. As you brown each piece put it aside until all chicken is done. Put the onions and garlic in the skillet with a little more olive oil and lightly sauté the onions over a low heat and COVERED until onions are translucent. Do not brown onions and garlic. Add chicken broth, balsamic vinegar, olives, mushrooms, thyme, rosemary, parsley and salt and pepper. Cover and allow to cook over low heat for about 15 to 20 minutes until chicken is cooked and tender. Taste for seasonings. If pan is drying out as you cook add more balsamic vinegar and broth (equal amounts).

Posted by Sue Freeman at MimiÂs Cyber-kitchen.

Here's another, Bobby - much simpler than the one I posted above:

BALSAMIC CHICKEN

1/4 cup all-purpose flour
1/4 tsp. each salt and pepper
4 boneless skinless chicken breasts (about 1-1/2 lb.)
2 Tblsp. extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp. crumbled dried sage or rosemary
1 cup chicken stock
2 Tblsp. balsamic vinegar
2 tsp. liquid honey
1 Tblsp. chopped fresh parsley

In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.

In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.

Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.

Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.

Here is a link that might be useful: Recipe from Zestycook.com.

Way too much vinegar for a salad dressing. One part vinegar, three parts olive oil, like Caliloo says. Add some honey if you still think it is too bitter. If you don't like vinegar, do you like sweet and sour? I add a touch of balsamic when I make sweet and sour cabbage. I also use it to marinate vegetables. But as I recall you don't like vegetables, so it could be a problem to use it up. Best to find someone who loves it and regift it to spread the love. I love it in marinated salads and pasta salads and in sweet and sour italian vegetables like squash agrodolce. I'll bet it would be good as a marinade for beef, but I don't do beef so can't help you on that one. Also good for marinated beef salads, but again, I'm out of my element on that.
You're going to have your best results if you only use a tiny bit of it as just a flavor booster. Balsamic is to kick something up a notch, like you would use a dash of tabasco sauce, lemon pepper, or worsteshire sauce. Just a dash. I put it in minestrone sometimes, and lentil soup, and tomato sauce. I drizzle it over roasted vegetables, but mixed with olive oil, maple syrup and rosemary. That's how I serve it with baked acorn squash. When I roast vegetables I usually use red potatoes or yukon golds, sweet potatoes, red onions, butternut squash, and carrots. Occasionally celery or turnips or parsnips. I'm sure that many vegetables sounds crazy to you.

Lots of balsamic vinegars out there. The ones I've tried have had a wide variation in taste. I like vinegar and will drink a shot as my QI requires so I get a good sense of what they taste like. I can't imagine using the amounts of EVOO others prefer in their salad dressing... I use almost straight vinegar with just a drizzle of EVOO (with some fresh rosemary).

Perhaps soak some fish and french fries with it... lots of salt and black pepper.

: )
lyra

I use balsamic mostly in salad dressings. I use very little salad dressing on a salad so the equal parts proportion isn't a problem but I also add some sugar. Or you can dilute the balsamic with some rice vinegar or even water if you don't want that much oil. I like to use walnut oil for an additional flavor punch.

There are lots of good ideas here!

When trying something new (especially a vinegar), taste a small sample of it first before using it in a recipe. When I'm making a new salad dressing, I do many tastings and adjustments along the way. Here's a recipe I developed using several types of Balsamic vinegars - they each add a different flavor/layer to the dressing.

Herb Vinaigrette Salad Dressing

Ingredients

3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years, the best you can find
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or puréed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time. (Don't substitute dried herbs for fresh. If you don't have fresh, it is better to omit them.)

Yield: approx. 1-2/3 cups

Lars

I like to marinate steak or lamb chops in a mixture of balsamic vinegar, olive oil and crushed garlic. Mmmm!

I use it to in short cut ketchup:

Balsamic Ketchup
1/2 cup ketchup
1 teaspoon ground cumin
1 teaspoon balsamic vinegar

It's great on french fries.

I put balsamic in baked beans:

CathyÂs Baked Beans
 1 lb bacon, cooked until crisp, crumbled
 2 tablespoon Balsamic vinegar
 ½ C catsup
 1/2c bourbon
 1/2c molasses
 1/2c brown sugar
 1 medium onion, chopped and sauteed in bacon grease
 1 3lb 7oz can B&M or BushÂs beans
Place all ingredients in casserole and bake one hour at 325F

Yes, Compumom, it's the small square bottle with the red label, you know your stuff :o)

Lyra, you're right I don't like vegetables save carrots, peas, corn, lettuce, cucumbers, and taters... that's not much considering all the vegetables there are. I can't do the hardcore stuff! Unless maybe I juice it and it's added to a lot of sweet fruit juice as well.

The chicken recipe looks good as do the dressings.... I knew I could count on you :o)

With butter as a reduction, with pork, scallops, etc... Here are two T&T (except I used pork, not lamb)

Lamb Chops with Balsamic Reduction
By: PGRAYMENDOZA
"This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."
Ingredients
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

Directions
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

++++++++++++++++++++++++++++++++++++++++++
Balsamic-glazed scallops
Total time: 10 minutes
Servings: 4
16 sea scallops (about 1 1/2 pounds)
Sea salt and freshly ground white pepper to taste
1/4 cup top-quality aged balsamic vinegar
1 teaspoon very sharp Dijon mustard
1/2 teaspoon tamari or soy sauce
Dash cayenne
4 tablespoons unsalted butter
1 tablespoon chopped chervil
1. Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside.
2. In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside.
3. Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over.
4. Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately.
Each serving: 262 calories; 29 grams protein; 7 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 86 mg. cholesterol; 353 mg. sodium.

It's a very nice addition to tomato-based pasta sauce. Adds great flavor and dimension and works well with the acidity in tomatoes. Just a splash or two.

Here's one of our favorite side dishes. I make it every Thanksgiving and it's always requested and simple to make.

CIPOLLINE AGRODOLCE (Sweet and Sour Onions)

1 pound small, flat cipolline onions
2 tablespoons extra-virgin olive oil
1/4 cup white sugar
1/2 cup balsamic vinegar
1/2 cup water
1/4 teaspoon salt

1. To peel the onions, cut off the root end and remove the papery skin, and if blemished remove the outer layer. (Holding them under cold running water as you work helps prevent tears.)
   Bring a pot three-fourths full of water to a rapid boil over high heat. Add the onions, boil for 1 minute, drain, and immerse in cold water to cool. Cut away any tenacious skin at the top. Rinse to remove any residual skin or dirt.
   2. Place the onions in a heavy saucepan or deep frying pan large enough to accommodate them in a single layer. Pour the oil over them, add the sugar, 1/4 teaspoon salt, vinegar, wine, and 1/2 cup water, and stir just to mix.
   3. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until much of the liquid has evaporated and a thick sauce remains in the pan, abut 1 hour. The onions should be quite tender and golden brown.
   4. Transfer to a serving bowl and serve warm or at room temperature. They will keep nicely, tightly covered, in the refrigerator for a few days.
   Serves 4.

This is a fantastic (to me) dressing! I use it almost exclusively now.

Balsamic Salad Dressing

1 cup olive oil (or parmesan infused olive oil)
1/2 cup balsamic vinegar
6 tablespoons good quality grated parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon paprika
1/2 teaspoon dry mustard
6 whole cloves garlic, minced (or 1 tsp. garlic powder)
2 tablespoons ketchup (can use a little more to make it thicker)
1 + 1/2 teaspoons salt
Mix everything in a jar and shake. Enjoy !!!
Posted by Diana55 (cooking forum)
Recipe from: blog - lex Culinaria

I second the chicken recipes. Yum!
Warm some cooked carrots over medium heat in a saute pan and drizzle just a little (maybe 1/2 teaspoon per cup of carrots) vinegar over them. Let it cook down for a few more minutes and start to carmelize on the carrots!

To keep things in perspective and be honest here.........
I could drink Balsamic straight from the bottle, I love it!

Deanna

Since you like carrots you could roast them in the oven with olive oil, salt, pepper and garlic. Sprinkle with BV when they are done. Lots of veggies are good that way.

What to do with balsamic?
It rather depends on the quality....some is just "brown vinegar" regular vinegar doctored up with caramel coloring and I don't know what else....that sells for about $4 for a pint...
Then there is the real stuff, $15 for 6 oz and up...that's the good stuff.
And there is lots in between.
If you have the good stuff....try just a tiny drizzle over some baby greens...a little on a bowl of strawberries...or apple slices dipped in it. Sprinkle a little over a pan of cut up veggies ( onions, red and yellow peppers, mushrooms, zucchini chunks and quartered roma tomatoes), add some good olive oil and a generous pinch of good olive oil and some fresh ground pepper and pop them into a 400 oven...toss them around after 20 minutes and serve after another 15.
Mix with a good EVOO and dip your bread...
Just a few ideas.
Linda C

How do you know what are the good brands, though? I was in a specialty food store looking for adult-taste stocking stuffers, and saw maybe 15 kinds, prices starting at about $10 and going up, up, and up. I like the one I have been using, but I donÂt use enough to go through many bottles and keep testing!

bumping, since I'm still wondering....

I don't think I could go without balsamic, but I also don't like ranch dressing. Could it be that you are not that fond of vinegar in general? I would try cutting it with water, to lessen the shock! I use it in every single tomato dish I make. Pasta sauce, salad, ketchup and I'll even add it to a jarred sauce if I use one.

I'd still give it a shot diluted first, just to see if the flavour is to your liking. And, with all those great recipes posted above, you should have fun trying it cooked! I think the cooking process takes away some of that acidic punch.

Linnea,
I love the regular safeway brand. I prefer it to the one I tried that was organic...what brand??...I think it was bionature. That was so strong and it tasted salty to me. The store brand one I use is very good and has a sweetness to it. And, they always put it on sale so I buy two at a time.