Top | Newsletter 2012

Culinate Newsletter September 19

(mailing, James Berry)

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 h1. Dear readers,
 
 Years ago I splurged on a tiny bottle of costly, rich balsamic vinegar, aceto balsamico tradizionale, from Jim Dixon, one of Portland's many purveyors of really good foodstuffs. It was incredible with tomatoes, basil, and fresh mozzarella; it was a revelation on kale. Now we are hooked, and I buy the jumbo, well, 250 mL, bottles. 

 For a long time I tried to be judicious with my use of the syrupy stuff — savoring every taste and all that — but now I look for ways to eat it. My daughter loves the balsamic possibly even more than I do and experiments all the time; she's the one who taught me to sprinkle it on eggs and toast, and boy, am I happy she did. She also likes it on ice cream.

 A few months ago a friend introduced me to a similar ingredient: saba. She drizzled it — to delicious effect — on greens that she served for dinner. Much like balsamic, saba is a condensed liquid made from grapes. It's used as a sweetener, almost like honey or sugar, but the flavor is all its own.

 If you have experience cooking with saba — or with really good balsamic for that matter — head over to our Facebook page and share. And in the meantime, try a sprinkle of either condiment at breakfast — or for dessert.
 
 Kim Carlson
 Editorial Director

 
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story1text: "Kerry Newberry recommends pairing salmon and pinot; here she suggests five Oregon wines to serve at your next salmon bake."
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story2text: "Fresh, ripe fruit is often hard to beat, but Megan Scott manages to gild the lily with inspiration from three classic 'Joy of Cooking' recipes."

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recipe1text: "This recipe is flexible: You can use any of the long, beautiful sweet peppers ripening by the bushel right now."
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recipe2text: "From the book 'French Kids Eat Everything' comes this fantastically simple and delicious way to prepare fish."




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