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Recipes with Vinegar

July 01, 2010
By Eileen Goltz

I’ve come to believe that the oldest cooking ingredient known to man (besides manna) may just be vinegar. According to The Vinegar Institute (yes, there is a vinegar institute: Check it out at versitilevinegar.org), the use of vinegar can be traced back more than 10,000 years. In fact, flavored vinegars have around almost as long so the wide variety of vinegars available in the market place today just new and improved packaging on a pantry staple.

It is supposed that, once upon a time, an enterprising vintner who had a cask of slightly sour wine decided to try and use it for cooking instead of drinking. The French said it best when they named it vin (wine) aigre (sour). Lest you think that all vinegars are derived just from grapes, listen up. For lo these many centuries people have also been making vinegar from a variety of foods that ferment. Simply put, vinegar is the byproduct that is created when there is an oxidation of the ethanol in an alcoholic liquid like wine, mead, fermented fruit juice and even beer.

Of course vinegar is so much more than whipping up a bad batch of wine. It has become a process not unlike that of creating fine wines and some even support a hefty price tag. Some of the true balsamic vinegars made from the white Trebbiano grape in Italy can be aged for more than 20 year and can run more than $100 a bottle. In addition to balsamic, there is apple cider vinegar, red wine vinegar, rice wine and even coconut vinegar to choose from. One of the best things about vinegar is that it enhances almost any food you pair it with or add to it. Enterprising chefs use fruits, honey, garlic or even herbs to vinegar to help enhance the flavors specialty dishes.

The breakdowns of the types of vinegars that are most available to the average consumer are:

Wine vinegar, it can be made from white, red and or a rose wine. These vinegars are great in salad dressings and marinades.

Rice vinegar is made from fermented rice and rice wine vinegar is made from sake. Rice vinegar made from sake is often called seasoned rice vinegar and has a stronger taste than rice vinegar.

Cider vinegar is made from apples and is found primarily in the United States.

Distilled vinegar is made from grains and is best when you use it for pickling and cleaning.

Malt vinegar is very popular in England. It's made from fermented barley and grain mash, and fermented in casket of beech or birch. It’s often served as a condiment to fish and chips much like we use ketchup.

But wait (as they say on TV, there’s more): Vinegar is also a terrific household cleaner. Using distilled white vinegar with water, with baking soda or soap as a cleaner, is a really inexpensive way to go green and still have a sparkling clean home. Vinegar can be used to clean the bathroom, kitchen and even help make your laundry whiter. It has both antiseptic and antibiotic properties, so it is also considered an effective disinfectant.

Before you rush out and purchase every kind of vinegar you can find, try thinking about the type of cooking you like to do then buy one or two, a little goes a LONG way, to try out. The recipes below will give you just a taste of what a so-so dish can transform into with the right kind of oomph that only vinegar can add.

NOTE: Make sure that the vinegar (especially the wine vinegars) you purchase has a reliable kosher certification.




SPINACH SALAD WITH SWEETLY SOUR VINAIGRETTE (pareve or meat)

1 lb. fresh spinach
2 cans sliced water chestnuts, drained
1 lb. fresh bean sprouts
1 lb. sliced mushrooms
3 stalks sliced celery
1 red bell pepper diced
1/2 lb. crisp crumbled kosher breakfast beef (optional)
4 to 5 hard-boiled eggs cut into quarters
1/2 to 1 cup chow mein or rice noodles

Vinaigrette:
3/4 cup oil
1/4 cup sesame oil
3/4 cup sugar
1/4 cup rice wine vinegar
1/3 cup ketchup
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon soy sauce
1 small onion, minced

In a jar with a tight-fitting lid, combine the oil, sesame oil, sugar, vinegar, ketchup, salt, pepper, soy sauce and onion. Cover the jar with the lid and shake to combine. Refrigerate for at least an hour before using. To make the salad, combine the spinach, water chestnuts, celery, red pepper, bean sprouts, mushrooms, breakfast beef (if using) and chow mein noodles in a large salad bowl. Toss to combine. Drizzle at least 1/2 the dressing over the top of the salad and toss to coat. Garnish with egg quarters and serve with the remaining dressing. Serves 8 to 10.


SWEET AND TANGY TURKEY MEATBALLS (meat)

1 1/2 lb. ground turkey or chicken
1 tablespoon olive oil
2/3 cup panko breadcrumbs
2 tablespoon cornstarch
1/3 cup minced onion
1/2 cup brown sugar
1 egg
1 can (13.5 oz.) pineapple chunks, drained (save juice)
1 1/2 teaspoon salt
1/3 cup apple cider vinegar
1/4 teaspoon ginger
1 tablespoon soy sauce
1/3 cup chopped red pepper

Preheat oven to 250. In a bowl, combine the meat, breadcrumbs, onion, egg, salt, ginger. Shape mixture by rounded tablespoonfuls into balls. In large skillet, heat the oil and sear the meatballs until they are golden brown. Remove the meatballs and drain them on paper towels and place them on a cookie sheet and keep them warm in the oven. Pour fat from skillet but don’t clean it out. In the skillet, combine the cornstarch, sugar and pineapple juice, and whisk to combine. Add the vinegar and soy sauce, and whisk to combine. Cook, stirring constantly, until mixture thickens and bubbles. Add the meatballs, pineapple, and peppers and cook an additional 3 to 4 minutes until everything is hot. Serves 4 to 6.

Submitted by Richard Kline Indianapolis IN


CREAMY PEACHES AND THYME CHICKEN (meat)

4 skinless, boneless chicken breasts
Salt and pepper
flour
2 tablespoons margarine or oil
8 thinly sliced green onions
1/4 cup balsamic or wine vinegar
1/4 cup chicken broth
1/4 cup nondairy sour cream
3 large ripe firm peaches cut into thin wedges
2 tablespoons chopped fresh thyme leaves

Season the chicken breasts and fillets with salt and pepper, and then dredge through the flour, shaking off any excess. Melt 1 tablespoon of the margarine in a large skillet over medium-high heat. Add the chicken and saute until just cooked through, about 2 minutes per side. To test for doneness, cut into the thickest part of the chicken breasts and take a peek. The flesh should be opaque, without a trace of pink. Transfer the chicken to a plate and cover while you make the sauce.

Add the remaining 1 tablespoon margarine or oil to the skillet. When hot, add the shallots and saute until tender, about 30 seconds. Add the balsamic vinegar and cook until reduced by half, forming a thick glaze, about 2 minutes. Add the chicken broth and nondairy sour cream, along with any juices collected on the chicken plate. Cook until the sauce is reduced by half and lightly coats the back of a spoon, about 2 minutes. Add the peaches and toss until just warmed through. Do not overcook. Remove from the heat and stir in the basil. Adjust the seasoning with salt and pepper, if necessary. Place the chicken on warmed dinner plates or on a platter. Spoon the sauce and peaches over the chicken and serve immediately. Serves 4.



Modified from Nicole Routhier's Fruit Cookbook by Nicole Routhier


SWEET AND HOT CABBAGE AND ONIONS (pareve)

3 tablespoons oil
1 teaspoon poppy seeds
1 large cabbage, shredded
1/2 head red cabbage, shredded
1 large finely sliced sweet onion
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon grated lemon zest
Kosher salt to taste
Ground pepper

Heat a wok or large skillet until hot. Add oil and add the poppy seeds. Cook for 1 minutes, then add the cabbage, onion, vinegar and honey. Stir to combine. Reduce heat, cover and cook until vegetables are tender, about 7 to 10 minutes. Uncover and add cayenne pepper. Boost the heat slightly, remove the lid and stir constantly until all the liquid evaporates. Remove the cabbage from heat and season with salt and pepper. Stir in lemon juice and zest and serve immediately. Serves 4.

Submitted Tracey Winterly South Bend, IN


PARMESAN BROCCOLI AND CAULIFLOWER SALAD (dairy)

1 teaspoon mustard
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1 cup toasted slivered almonds
2 pounds broccoli, cut into small pieces and blanched
1 head cauliflower, cut into small pieces and blanched
1 to 1 1/2 lb Roma tomatoes cut into 1/8’s
1/3 cup minced red onion
1 head romaine lettuce, shredded
Salt and pepper

In a small bowl, combine the mustard, vinegar and lemon juice and whisk it together. Add the oil and whisk to combine. Whisk in 1/4 cup of the Parmesan cheese. Cover and refrigerate for at least an hour. In a large salad bowl, combine the broccoli, cauliflower, romaine and tomatoes, and pour the dressing over the vegetables. Toss to coat and add the onions, almonds and remaining cheese. Toss to coat, season with salt and pepper and serve. Serves 4 to 6.


SESAME EGGPLANT (pareve)

6 Asian eggplants
3 tablespoons rice vinegar
3 tablespoons soy sauce
2/3 cup oil
1/3 teaspoon sesame oil
2 teaspoons sugar
2 tablespoons toasted sesame seeds

Preheat oven to broil. Remove the stalk from the eggplants and cut it into quarters lengthwise. Place the eggplants on a cookie sheet and place them under the broiler. Let cook until the eggplant is soft and slightly browned on the top. Remove from the heat and let cool. While the eggplant is cooking, combine the vinegar, soy sauce, oil, sesame oil and sugar together. Whisk it to combine. Add the sesame seeds and whisk to combine. Place the cooled eggplant pieces in a bowl and pour the dressing over. Toss to coat and serve. Serves 4 to 6.

Modified from squidoo.com


HERBED ONIONS RIB STEAK AND PEPPERS (meat)

2/3 cup olive oil
1/3 cup wine vinegar
1/2 cup onions, chopped fine
2 teaspoons minced garlic
2 teaspoons oregano
1 teaspoon basil
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 to 3 lb London Broil steak
3 to 4 red bell peppers, quartered and seeded

In a bowl combine the oil, vinegar, onions, garlic, oregano, basil, sugar, salt and pepper. Whisk to combine. Place the steak and peppers in a glass dish and pour the marinade over them. Cover the dish with plastic wrap and place it in the refrigerator, for 3 to 4 hours, turning the meat once. Grill or broil the steak and pepper so that the meat is rare to medium and the peppers are just starting to get sort and slightly charred. Let the meat rest for a minute or two before serving with the peppers. Serves 4 depending on the size of the steaks.


VEGGIE AND ORZO (pareve)

1 cup orzo (rice-shaped pasta)
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1 teaspoon Dijon-style mustard
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup frozen green peas, thawed
4 green onions, sliced
1/2 cup chopped red bell pepper
Lettuce cups
Tomato wedges

Cook orzo according to package directions; cool. Combine orzo, peas, onions and bell pepper in large bowl, pour dressing over and toss. Cover; chill several hours or overnight. Serve in lettuce cups; garnish with tomato. Makes 4 servings (about 5 cups).

From Heinz.com


SESAME RASPBERRY DRESSING (pareve)

2 tablespoons raspberry preserves
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon white or black sesame seeds
Salt and pepper to taste
1/2 cup oil
1 to 2 teaspoon sesame oil

In a jar with a tight lid, combine all the ingredients together. Cover and shake until well blended. Serve immediately or you can make it an hour or two ahead of time and shake it again just before dressing the salad. Makes a scant cup or enough to dress 6 to 8 individual salads.


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