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November, 2006

  1. Balsamic Grilled Onions

    November 20, 2006 by Lisa

    Lovely, lovely, sweet red onions. No one in my household liked onions when I made this, so this made just enough for me, me, me (plus a little extra). Would have been nice with some sliced fennel grilled with the onions, I expect.


    • 1 medium sized red opinion, sliced into thin slices
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • 1 1/2 teaspoon chopped fresh rosemary
    • 1 clove minced or crushed garlic
    • salt and pepper

    Heat the vinegar, garlic and rosemary in a sauce pan until hot, but don’t let it boil. Let the mixture stand for 20 minutes. If it seems that a lot of balsamic has evaporated off, add another tablespoon or so. Heat the oil in a small frying pan. Place the onions in a single layer in the pan and coat with the olive oil, salt and pepper. Fry over a medium heat for 4-6 minutes until the onions are soft and slightly browned. Toss with the vinegar mixture.

    Especially nice with any sort of pork dish.

  2. Ragu alla Bolognese

    November 11, 2006 by Lisa

    This is my take on the classic ragu of Bologna. Pretty close to the original, with the exception of veal and giblets and other meaty things that make it even more incredibly rich than this recipe using cream.


    • 500grams minced beef
    • 2 carrots, chopped
    • 1 shallot, chopped
    • 45 grams pancetta, cubed
    • wineglass of red or white wine
    • 1/2 to 3/4 cup milk or cream
    • salt and ground pepper
    • 1 cup chicken broth
    • half a tube of double concentrate tomato paste
    • olive oil

    Brown the pancetta in the olive oil for a couple of minutes, then add the carrots and shallots and cook until limp. Add minced beef and brown. mix together tomato paste, broth and wine and add to the browned beef. Add salt and pepper to taste (a couple of turns of the pepper grinder and a few shakes of salt). Cover and simmer for half an hour or so. Add the milk or cream a little at a time, stir and simmer uncovered a bit longer, maybe 15 minutes or so.

    Serve with penne, or preferably, fresh tagliatelle.

  3. Balsamic Chicken

    November 6, 2006 by Lisa

    Sadly not terribly photogenic, so there’s no piccie, but was it quick, easy and delicious.


    • 4 skinless chicken breast fillets
    • 1 tablespoon extra virgin olive oil
    • 1/3 cup balsamic vinegar
    • 1/2 cup chicken broth
    • 2 garlic cloves, crushed
    • 1 tablespoon butter
    • 1/4 cup flour
    • salt and pepper

    Pound chicken breasts to about 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Heat the oil in a large frying pan. Cook the chicken until nicely browned and cooked through. Remove chicken to a platter and keep warm. Add vinegar, broth and garlic to the frying pan and cook over a medium-high heat for about 5 to 10 minutes until the sauce is reduced. Stir in the butter to finish. Spoon the sauce over the chicken.