Archive for March 2019

Balsamic Vinegar of Modena is the beloved vinegar produced from Lambrusco, Trebbiano and Sangiovese grapes in Italy’s Modena region. Aceto balsamico di Modena is the liquid signature of its place, a condiment steeped in tradition and inimitable in taste. Produced by many of the same families who have been making wine in the region for generations, this world-renowned vinegar is rich, fragrant and concentrated, delicious when bottled but improving with age. Join us on this multi-media series, A Chef’s Guide to Understanding Balsamic Vinegar of Modena.

Watch the full documentary and balsamic vinegar recipe demonstrations at http://www.ciaprochef.com/modena/

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The fruity tartness of Balsamic Vinegar of Modena and sweet creaminess of vanilla ice cream are a match made in heaven. In this Maple Balsamic and Candied Walnut Ice Cream recipe, I’m taking this classic combination to a new level. This ice cream is especially delicious served on top of an apple galette.

Recipe at: http://www.ciaprochef.com/modena/maplebalsamicicecream/

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Fire up your next barbecue party with this tangy, sweet and delicious Balsamic Bourbon BBQ Sauce! The Balsamic Vinegar of Modena is the secret weapon in this BBQ sauce, and once you’ve tried it, you’ll want to make this recipe again and again.

Recipe at: http://www.ciaprochef.com/modena/balsamicbourbonbbqsauce/

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This Farro and Lentil Salad with Feta and Pistachios features dried apricots plumped in a warm honey balsamic garlic and herb dressing. Enjoy this healthy, hearty and delicious grain salad as a side or entrée.

Recipe at: http://www.ciaprochef.com/modena/farrosalad/

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Balsamic Vinegar of Modena is a Protected Geographical Indication of the European Union. That means it can only be produced exclusively in the Italian provinces of Modena and Reggio Emilia. A classic balsamic vinaigrette is a recipe everyone should have at the ready. I use a three-to-one ratio of olive oil to vinegar. This versatile vinaigrette is perfect for dressing heartier greens such as arugula or romaine, or for roasted vegetables.

Recipe at: http://www.ciaprochef.com/modena/balsamicvinaigrette/

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Ditch the corn syrup and artificial flavors in canned soda and make this naturally delicious and refreshing Cherry Balsamic Vinegar Soda! Mix this cherry balsamic vinegar syrup with soda water for a tart and tasty twist on cherry soda, or with cola for an updated take on cherry Coke. The syrup is also a delicious ingredient in a cocktail.

Recipe at: http://www.ciaprochef.com/modena/cherrybalsamicsoda/

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One of Canada's most celebrated culinary contributions, poutine is a dish of French fries, beef gravy, and cheese curds. In this video, Chef Barbara Alexander shows you how to make Poutine with a Balsamic-Short Rib Gravy.

Recipe at: http://www.ciaprochef.com/modena/poutine/

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Balsamic Vinegar of Modena’s tart, fruity, sweet, and complex flavor makes it a great ingredient for perfectly caramelized roasted vegetables. Here I’ll show you how to make Balsamic Vinegar-Roasted Brussels Sprouts with Pearl Onions and Pink Peppercorns.

Recipe at: http://www.ciaprochef.com/modena/balsamicroastedbrusselssprouts/

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This Balsamic, Soy and Plum Marinade makes steak, chicken, salmon, or mushrooms to die for. In this video, Chef Barbara Alexander uses the marinade on some hanger steak and portabella mushrooms.

Recipe at: http://www.ciaprochef.com/modena/balsamicsoyplummarinade/

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Shrubs have become popular because of their refreshing zingy flavor. I’m going to show you how to make this beautifully colored Beet, Maple and Balsamic Shrub. You can enjoy this brightly flavored shrub simply mixed with sparkling water, or as an ingredient in a whiskey cocktail. Float a few extra pink peppercorns and a bay leaf to garnish.

Recipe at: http://www.ciaprochef.com/modena/beetbalsamicshrub/

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This versatile, tangy, spicy, Asian Balsamic marinade is great on chicken, pork or salmon. In this video, Chef Barbara Alexander uses the marinade on Chicken Wings.

Recipe at: http://www.ciaprochef.com/modena/asianbalsamicmarinade/

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Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized unripe mango in place of traditional rice noodles.

Recipe at: http://www.ciaprochef.com/mango/vietnamesebeefmangobowl/

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