Recipes — balsamic

Ingredients: 2 pound boneless skinless turkey breast cut into “turkey tenders” 1 medium yellow onion, peeled and quartered 6 cloves garlic, peeled and smashed 1 sprig fresh oregano ¼ cup packed chopped cilantro Mexican rice, accompaniment Chopped cilantro leaves, for garnish corn tortillas on the side Mole Sauce: 8 dried ancho chilies, stemmed and seeded 4 pasilla chilies 1 quart chicken stock 5 Tablespoons Chipotle Extra Virgin olive oil 4 tablespoons pumpkin seeds 1 medium yellow onion, diced 3 cloves garlic, crushed 1/2 cinnamon stick, broken into pieces 3 black peppercorns 1/2 teaspoon coriander seeds 1/2 corn tortilla, torn into...

  Serves 4. Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake it as directed in step 3.   Ingredients 1 teaspoon light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon cornstarch 4 center-cut skin-on salmon fillets...

This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes. 2 cups Liquid Gold white peach balsamic condimento 8 oz. fresh cherve In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should...

(serves 6) 6 cups lightly salted boiling water 1 pound fresh green beans (approximately 5 cups), ends trimmed 2 tablespoons medium Liquid Gold olive oil (eg., Mission or Navadio Blanco) 1/4 cup Liquid Gold Fig Balsamic Vinegar 1/4 cup Gorgonzola cheese 1 tablespoon firmly-packed brown sugar 4 cloves garlic, minced 1/4 cup coarsely chopped pecans 1 green onion, chopped 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh basil Coarse kosher or sea salt and freshly ground black pepper to taste In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for...