web analytics

Archive | balsamic vinegar RSS feed for this section

Goat Cheese Stuffed Baby Peppers

Goat Cheese Stuffed Baby Peppers by The Culinary ChaseYou’re walking past the produce section of your local grocery store and a bag of sweet baby peppers catch your eye. You look at their pretty rainbow colors, think about what you could them, and then decide they’ll spoil before you can use them. It’s a usual scenario for me especially when I’m preparing meals for two and we don’t have a freezer, only the one in the refrigerator which is tiny to begin with (the price one pays for an ice maker). I grabbed the bag anyway…I’m a sucker for pretty-looking produce! I roasted some of the peppers and added them to a sausage and quinoa polenta dish. The remainder were used in this dish. We enjoy cheese of all sorts – well not the ones with fruit added (yuck!). Goat cheese is so versatile and perfect to use with baby peppers. For this recipe, try using a goat cheese log (chèvre) which is soft and spreadable.  A super easy appetizer to make over and over again!

Serves 2 to 4

1/2 package baby bell peppers
goat cheese log
handful fresh mint, chopped
handful fresh parsley, chopped
pinch of chili pepper flakes
1 tablespoon minced garlic
good quality balsamic vinegar (optional)
olive oil

baby bell peppersPreheat oven to 375f.
In a small bowl, mix goat cheese, herbs, chili pepper flakes and add a splash of olive oil. The oil helps to make the cheese more spreadable.

goat cheese stuffed bell peppers by The Culinary ChaseSlice peppers lengthwise, clear seeds and any white membrane. In the cavity of each pepper add a drop or two of balsamic vinegar. Use a small spoon to fill the peppers with the herbed goat cheese. Bake 20 minutes or until cheese has melted and lightly browned. If you like, use the broiler in your oven to finish off the browning process but keep an eye on it as it will brown quickly.

The Culinary Chase’s Note:
Skip the herbs and add a tablespoon or more of homemade pesto to the goat cheese. Enjoy!

Pork Roast with Balsamic Vinegar

pork shoulder roast by The Culinary ChaseDo you recall your Sunday suppers growing up?  These are our fondest food memories we all carry with us.  It’s a dialogue we rehash every so often where we chat about what it was that made those meals special even if at the time we didn’t know that later on they would hold amazing memories for us.  John’s Sunday meal with his parents was always at lunchtime and would be a joint (aka roast, he’s English) of some kind, be it pork, beef, or lamb.  There were a minimum of 8 around the table (6 siblings) and John said his parents always made anyone outside the family welcome even if that meant taking a bit off each other’s plate.  Pork roast can be an economical cut of meat and goes a long way on a budget.  Add balsamic vinegar and fresh herbs and you’ve got a winning roast that will perfume your kitchen making all who enter hungry.

inspired by Jamie Oliver
pork shoulder roast
handful fresh thyme and rosemary, chopped
1 cup balsamic vinegar
olive oil

pork roast by The Culinary Chase

  1. Preheat oven to 350f (180c).
  2. Smear herbs onto surface of pork and season with sea salt and freshly ground pepper. Add a splash of olive oil and rub all over pork. Heat a frying pan with olive oil over medium-high heat and add pork.  Sear both sides until light brown – about 5 minutes per side. Pour balsamic vinegar over roast and let it sizzle for a minute or so before turning meat over.
  3. Remove pork from pan and place in an oven-proof dish along with balsamic vinegar. Bake 70 minutes. Remove and let rest 10 minutes before carving.

roast pork collage by The Culinary ChaseThe Culinary Chase’s Note: As it’s cooking, the balsamic vinegar reduces and becomes this amazing, slightly sweet, sauce. The pork is just as tasty the next day so enjoy in a sandwich. Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Inserting a thermometer into the thickest part of the cut should reach a temperature of 145f.  Enjoy!