Balsamic Vinaigrette

"Why try to explain miracles to your kids when you can just have them plant a garden." Robert Brault

Yesterday was fun! My Dad was at our 10 acres in Norfolk county for the day (he planted some pole beans, a pumpkin patch and some more flowers), while my Mum and I were at home gearing up for our visit with Mary and her two kids, Lauren and Zach. Mum bought Lauren a gardening set of her own. Tiny gardening gloves, a bucket, trowel and a small watering can. As soon as the crew came over, Lauren wanted to get started. Auntie Gail showed Lauren her gardening implements and they were off to the back deck to get started on the herb garden. They were out there all day planting and were very successful! Lauren even planted a flower for her Mum to take home! So sweet! Meanwhile, I had made Mary and I lunch, two of her favourites: egg salad sandwiches (for you who haven't tried it, add a little fresh chopped dill to your egg salad, yum!) and salad with balsamic vinaigrette. I have tried many a balsamic vinegar over the years and must say, the older the better! When I was working out in Niagara-on-the-Lake, our Chef Tony Deluca brought in a 100 year old bottle of balsamic vinegar from Italy for us to taste. He pried open the mini wooden crate to reveal a tiny glass flask, sitting in a nest of straw. He opened the wax sealed cork and we all patiently lined up with spoon to sample it. So sweet and complex in flavour, it is still the best balsamic I have ever tasted. Next time a you stumble into a good food shop (like 'All the Best Fine Foods' in Toronto), ask for a vinegar tasting. You'll be amazed at the difference between the grape varieties and difference age makes. Now, balsamic vinegar is unique in the process of how it is made. A thick reduction of grape juices is poured into barrels and left to ferment. The cheaper the balsamic, the chances are that the vinegar was put into steel barrels and only aged a few months. The more expensive types follow the customs of almost a thousand years and are aged in different wooden barrels to create a complexity of flavours and are aged 8, 12, 25 or more years. Wow!

Simple and Tasty Recipe:

Balsamic Vinaigrette (Mary's fave)

2 Tbsp extra virgin olive oil
1/4 cup light olive oil
2 Tbsp balsamic vinegar
2 tsp red wine vinegar
2 tsp grainy Dijon mustard
1 garlic clove, mashed
1/2 tsp dried oregano
1/4 tsp sea salt
fresh ground pepper

.put all ingredients into a jar with a tight fitting lid, shake until thickened, buon appetito!

Now, feel free to switch up this recipe! Use all extra virgin olive oil if you like, skip the red wine vinegar or mustard, etc. This is Mary's special recipe that I have developed for her, but you might like it a bit different. Also, next time you have a few extra bucks to spend, buy an aged balsamic vinegar and have a taste test with the one you already have in your cupboard. If you do, please tell me all about it! Expanding your taste buds and being able to appreciate the subtle differences in flavours, is what will make you a better cook! Till tomorrow, followers!