One of the most important aspects of cooking with real food is making it taste amazing. Often our palettes are use to heavily seasoned food (to hide all the preservatives), so foods in their natural state can taste bland to some.
As you become more accustomed to the natural flavors not much else will be needed to make them shine. That’s the beauty of this simple sauce: maple balsamic reduction. It’s not only great in helping people bridge the gap to natural foods because it adds big flavor, but great for whole foodies because it allows the flavors that naturally occur in wholesome food to shine. I can’t emphasis enough the importance of having a repertoire of easy to make sauces, or sauces that are on hand and deliver a ton of flavor with very little time.
On last week’s TV Tuesday we shared a video on how to make our wedding cocktail, a Blackberry Balsamic Mojito. One of the key ingredients (right after the Blackberry Syrup) was the balsamic reduction. So here is a video on how to make this ridiculously simple “sauce” that will make your food sing. It is great on chicken, bocconcini, goat cheese, pizza, bread, salads, eggplant, zucchini and especially tomatoes.
P.S. At the end of the video, I made a small Birthday request (it’s my birthday today!). Hope you’ll check it out.
Here is another recipe using this super versatile sauce: Roasted Eggplant and Basil Salad. Also, if you want to make the crostinis I made in the video, you’ll want to make these yummy oven roasted tomatoes.
I’m sharing this with Slightly Indulgent Tuesday, Tasty Tuesday, A Little Bird Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.