The Law and Order of Balsamic Vinegar

My purchasing habits of balsamic vinegar before visiting Florence were a quick glance of the prices and going for any that were at the cheaper end or on offer. I hadn’t yet discovered that the name is protected and the fancy looking seal on expensive small bottles actually mean something.

My experience of this fantastic vinegar began on the first leg of my cooking course in Florence when we visited the amazing indoor market. Our chef, Giovanni, had planned a visit to a stall for some balsamic vinegar tasting.

I never knew there were so many variations of balsamic vinegar to try, some of them had a thick, deep flavour, others were lighter with varying sweetness and oak tastes.

It was here when we were given some history into the vinegar and how it is produced. The fascinating fact is that there is only one true type of Balsamic Vinegar which is made in Modena, Emilia Romagna in Italy.  To protect the authenticity of the product the production is governed by Italian Law, the “Produzione Certificata Aceto Balsamico di Modena” to be exact. It is certified at all stages of the production, fermented for a minimum of 12 years and must pass an examination by a panel of just 5 tasting judges.  Well that explains the expensive price tag then!

tradizionale balsamic vinegar

There are also other ‘non- tradizionale’ balsamic vinegars called ‘Condimento’ which uses the exact production methods but are produced outside the Modena and Emilia Romagna region or made by producers who decide to release the vinegar before the minimum 12 year fermentation. These are still quality vinegars and you get more balsamic for your money compared to the tradizionale price tag. On the end of the spectrum are the cheaper mass produced vinegars which are made using concentrated grape juice with caramel colouring. These types can be good if you don’t need an intense flavour, but they are far from authentic.

Good selection in Carluccio's

Following my Florentine experience I now really study the labels when purchasing balsamic vinegar. I’m yet to own a bottle of the real-Modena-deal due to the price and unless I get bought some as a present (yes, I am that sad that this would be a great gift in my eyes!) so I’m not likely to justify the purchase anytime soon, but I’ve found that our supermarkets and delis do offer some great ‘Condimento’ alternatives.

Here are my balsamic vinegar ‘don’t be fooled by the label that I got’ purchasing tips…….

Check the label, the cheaper alternatives usually state that it is made up of concentrated grape juice and caramel colouring… whilst this might be ok for your needs make sure you don’t get ripped off by any fancy looking labels.

If you want the real deal you need to check for the word ‘tradizionale’ and the seal of approval which is an inverted tulip shape for the Reggio Emilia or a ball with a neck for Modena.

Don’t be fooled by those using ‘Modena’ on the label, such as Balsamic Vinegar of Modena. This is a good value bottle for everyday cooking but it isn’t the real thing.

Buy a ‘decent’ balsamic based on your budget, I really recommend not just going for the cheaper versions, see what the label says on how long it has been fermented (longer the better for a deep oak taste) and go for one slightly more than you usually pay.  Try it on salads, strawberries, ice-cream and popcorn (tip from the stall holder in Florence!) or just as a dip with bread, you really will tell the difference.

If you do see the real balsamic vinegar for sale in a market or deli then ask if you can taste it, then you’ll understand why I’ve just dedicated a whole blog post to it!

Y…McGregor Altrincham review

 

On a recent trip to Altrincham on a potential future house hunt with the boy we stumbled upon Y…McGregor. This cute little cafe is situated near the tram stop and is a small haven from the busy Stamford New Road traffic.

Offering local, organic, fresh, and all those other things that make you feel good inside, food and drink we decided to try it out.

Now I always think you can tell a lot about a place by their coffee and Y…McGregor have a very good fair trade, organic offering. I had a very delicious latte that was so huge I almost lost the rest of my appetite, almost.

The boy had one of the daily specials which was cheesy chicken rarebit. He was served first and I was served with major food envy. The filling was full of delicious chicken, cheese and parsley and the fresh bread was lightly toasted to perfection. On the side was a lovely homemade coleslaw and salad.

I ordered the mediterranean roasted veg and feta jacket potato. The veg was well flavoured by the feta but not over cooked so it had a crunch left to it. The plate was very well served with a salad.

The cafe had a laid back feel and the staff we very pleasant. It wasn’t very busy when we were in there so it lacked a bit of a vibe. I’d like to see what the cafe is like for brunch on a Saturday.

Food rating 8/10

Price rating 7/10 at a reasonable £15.20 for 2 with coffee

Service rating 8/10

Ambiance rating 7/10

Overall  30/40 Good food, good coffee and nice to see a place doing the whole local/organic thing well at a decent price.

 

Taste the rainbow

It looks like we’re all in need of some comfort food at the moment. Currently  ‘cake’ is  the most searched for term on bbcgoodfood.com, replacing ‘chicken’ which has been knocked off the top spot. Has it been the new year blues that have made us turn to our sponge friend? Or is it thanks to the likes of the Great British Bake Off and Lorraine Pascale’s French Fancies ? Either way I think we should be embracing the cake!

Another food trend I’ve seen in 2012 is the introduction of rainbows. Take the Rainbow Cake I found in the window at Drink Tea Eat Cake  (Teacup’s pop up shop)  on Mosley street. Who could pass this by?

Rainbow cookies anyone?

via The Baker Chick

And how about injecting a bit of rainbow behaviour to a fruit salad?

And one for the road.

 

via neatorama.com

This is the year of the rainbow everyone, and the cake, of course.

Spice Of The Month

Ras el Hanout is a Moroccan spice mix which has a lovely fragrant aroma with a strong peppery taste. I first used this spice in the Jamie Oliver Beef Tagine Recipe from his Jamie Does… book.

What struck me about this spice blend was the amount of spices that goes into its creation. I can only describe it as a Moroccan Christmas! The blend includes black pepper, coriander, ginger, paprika, allspice, cardamom, mace, nutmeg, turmeric, cayenne and cloves. This is widely used in Moroccan dishes and especially in tagines but it can also be used as a meat/fish/chicken rub (especially with some lemon) or to flavor couscous.  I’ve seen quite a few recipes online on how to make this yourself but I’ve found  Seasoned Pioneers  which I don’t think I could make any better myself. This version also features in Delia’s  ‘Moroccan Chicken with Preserved Lemon’s and Chickpeas’ ( in the How To Cheat At Cooking book).  This blend also includes rose petals which makes the mix look lovely.

Here are some top Ras el Hanout facts:

The spice mix originates from the villages of North Africa

The name means ‘top of the shop’ in Arabic; so the trader would select their finest spices for this mix

Some Ras el Hanout mixes include over 20 ingredients which each shop having their own secret combination

Some mixes have been known to include Spanish Fly suggesting Ras el Hanout is an aphrodisiac!

The mix can also be used for kefta mahchiya (Moroccon spiced meatballs).

 

 

Carluccio’s at Spinningfields

One of the most recent and welcome additions to Manchester is Spinningfields. Set behind Deansgate this new development took a while to establish itself and draw in the crowds but this summer it has really flourished and is now one of my favourite weekend places to visit for a spot of lunch.

My favourite place to eat is Carluccio’s  offering “…quality authentic Italian food at sensible prices.” I’d add that it also offers a good ambiance; the interior is well dressed but chilled and the waiting staff exude this. I often go in with a plan of ordering one of their cioccolata’s but it soon turns into a perusal of the primi menu.

On my last visit I ordered the calamari  fritti “crispy calamari, lightly floured and fried, served with a wedge of lemon” along with focaccia which is served with olive oil and balsamic vinegar.  The batter on the calamari was light and the calamari was fresh and well seasoned. The focaccia was good if a little dry (I’ve had better there) but was washed down very well with the olive oil and balsamic dip. I finished it off with a cioccolata (of course!) which is undoubtedly the best hot chocolate in town.

Eton Mess – How to make your friends like you even more

We had company around on Friday night so I made Eton Mess which is such a simple dessert to make but it is a real crowd pleaser.  Eton Mess dates back to the  19th Century when it was made at Eton College for the annual cricket game with Winchester College. There is more about this delicious dessert on Wikipedia.

Ingredients, serves 4 

300ml double cream

200g fresh British strawberries cut into quarters with a few spare for decoration

teaspoon of rose water (optional)

2 teaspoons of caster sugar

4 meringues 

1. Whip the cream until it starts to thicken

2. Use a fork to mash the strawberries and add in the rose water and caster sugar and mix

3.  Mix the strawberry mixture into the cream

4.  Just before you are about to serve break the meringues into the mixture and give it a careful stir to mix

5.  Add the remaining strawberries to the top for decoration

6. Serve and see how quickly it gets eaten up!

Ode to Basil

Basil has to be one of my favourite herbs. I think the number one reason is because of how easy it is to grow; it lives on my windowsill very happily and is the least needy of all my plants.

Described by many as ‘Italy’s Garden’ it has the most beautiful aroma and green foliage.  I use it in so much of my cooking now, mainly with Italian dishes and it is especially good with pasta dishes. Use it along side garlic, olive oil and pine nuts to make the best pesto sauce around.

Here are 10 fascinating facts you probably never knew about basil:

Basil is from the mint family and is native to India and tropical regions of Asia

In Italy it is a sign of love

It was said to be found in Christ’s tomb after the resurrection

Alexander the Great is said to have brought the herb to the Greeks in 350 BC

It is a sacred plant in the Hindu religion

The name ‘basil’ is derived from an old Greek word ‘basilikohn’ which means ‘royal’ or ‘king’ reflecting the ancient beliefs in its noble and sacred qualities.

Basil has been recognised as having many health benefits including aiding the digestion system, calming the nervous system, treating respiratory problems and even relieving cold and flu symptoms

There are over 60 varieties of basil

Basil is a good source of iron, vitamin C, calcium and potassium

The ancient Egyptians and Greeks believed it would open the gates of heaven for a person passing on.

This is my first ‘ode to’ blog so if anyone has any particular passions they’d like me to consider for an ‘ode to’ special please let me know!

Hola Granola

I have been perfecting my homemade granola for the last few months; adding more honey here, trying new dried fruits there and I have unveiled my new and improved recipe below. I no longer add any dried fruit in my recipe but I’ve made a note in the steps on where you can add some.

Makes around 800g

185g honey (about 9tbsp)

500g rolled oats

40g sunflower seeds

40g pumpkin seeds

75g skin-on almonds, chopped

40g desiccated coconut

 

1. Preheat your oven to 130-150c/gas 2-3. Spread the oats, desiccated coconut, seeds and chopped almonds on a tray.
2. Heat the honey in a pan until it starts to bubble then pour the honey over the mixture and mix it with a spoon.
3. Place the tray in the oven. The mixture needs to go in for 20 mins but check on it a few times and stir around the mixture. After 20 mins take it out and give it a final mix, at this stage add any chopped dried fruit if you want to. Place it place it back in the oven for another 5 minutes.
4. Allow the mixture to cool on the tray and then store it in an airtight container. The granola will keep for 1 month.
5. Enjoy it with greek yoghurt and fresh fruit for a delicious breakfast.

Cake testing in York

On a recent visit to York with the boy we stumbled upon the loveliest courtyard in the heart of the historic city in Swinegate. Like a moth I couldn’t resist the fairy lights on show, leading us to the delightful Lucia. Described as a “relaxing wine bar and grill” they serve a selection of Italian dishes, risotto’s and some lovely sounding meat dishes from the grill (who could resist “chef’s Italian style char-grilled meat balls”? Yum).
But it was 2pm I was on a mission for a coffee and a cake, and oh boy did they deliver. We were seated at a big table next to a very charming little bar. The place felt so welcoming and we had the pleasure of watching the waiters making some very tempting looking cocktails. One waiter even came and sat at our table on her break giving the place a very relaxed atmosphere which Lucia rightly boast about on their website.

The picture above of my amaretti cake probably needs little explanation on how delicious it was. It was so beautifully presented and the cake was layered to ensure it was moist and very well-flavoured with the amaretti. Oh yes, the latte was very nice too, but have you seen the picture of the cake?!
My only complaint about the whole experience was that the cake got the better of me and I couldn’t finish it. But this is something I will have to live with.
I have Lucia down on my ‘must visit’ list for an evening meal when I have the honour of going back to York for a weekend*; the place really charmed me and I imagine on a summer evening when music and cocktails are a ‘flowing it is a very lovely place to be.

*Yes that is a blatant hint to the boy, can’t blame me for trying!

The Florentine Way

On a recent visit to Florence I attended Chef Giovanni’s Cooking Course and I couldn’t recommend it more to anyone, even if you aren’t a Gourmet Gail, it is just a great way of experiencing some excellent Italian food and coming home, rather proudly, with a certificate to prove your perfected pasta making! On the course we made tomato bruschetta, an aubergine and mozzarella starter, pasta with meat sauce and the pierce de résistance – tiramisu.

The linguine pasta was very easy to make and the only equipment used was a rolling pin and a knife (I always thought you needed one of those expensive looking rolling machines). We used Tipo 00 flour, eggs and extra virgin olive oil. The trick was to roll out the pasta until it was almost transparent, it took time but the result was more than worth it. The meat sauce was a mix of good quality beef and Italian pork, red wine, basil, plum tomatoes, red onion and garlic.

When making the tiramisu we didn’t add any alcohol (mainly because Chef Giovanni said he never adds any when offering in the restaurant so kids can enjoy it too). For the rest of our Florentine visit we tried and tested the tiramisu on offer (all in the name of tiramisu science!) and I really do rate Chef Giovanni’s non alcohol version, I think you taste the coffee vs. the mascarpone much more without any overpowering liqueur.

All was washed down very well with Chianti Classico (generously supplied by Chef Giovanni), in fact it’s surprising I still remember the 4 courses!