And since you've been a VERY good reader this year, you get another recipe for good measure. This was sort of a plot within a plot, and it easily could have been missed.
Free-lance writer Virginia Phillips wrote "Cooking in the Kitchen." Buried in the recipe for Thyme-Roasted New Potatoes" was its secret weapon, Balsamic Syrup, a mahogany-colored syrup to drizzle over not just those delicious potatoes, but also mustard greens, spinach, chicken or lamb -- any dish that needs a tangy counterpoint.
You can buy balsamic vinegar at relatively low prices at Marshalls, where there are tons of good, interesting jarred and bottled foods.
1 cup balsamic vinegar
2 scant tablespoons sugar
Stir vinegar and sugar in heavy small saucepan and boil slowly until liquid is reduced to 1/2 cup, about 10 minutes. Mix in 1 tablespoon chopped fresh thyme. Store in a small pitcher in the fridge.
Thursday, January 06, 2000
