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I Love to Cook and Bake

Yesterday was my birthday and my husband gave me a bottle of vinegar. There are probably a lot of people that would not think that is a very good gift, but for me, I feel humbled. I am totally not worthy. It's something I've always dreamed about, but just couldn't justify, so tomorrow I am finally going to get to use it.

My "everyday" vinegar is a bottle of Pedro Ximenez 16 year sherry vinegar. It runs about $20 a bottle, but it takes me 6-8 months to go through a bottle. If you taste the Pedro Ximenez and then taste balsamic vinegar that you get at a grocery store, the difference is night and day. After tasting them side by side you will never go back to grocery store vinegar ever again. The extravecchio balsamic vinegar that my husband got me for my birthday is 10 times that much for a bottle less than half the size. Ouch. But there are some dishes that just cannot be made without it.

It sounds so pedestrian for such an expensive ingredient, but the first dish I am going to use it for is avocado toast. I'm going to bake a multigrain bread tomorrow, spread it with mashed avocados, top with roasted tomatoes and drizzle it with the balsamic vinegar. I'm going to serve it as a side to gazpacho along with grilled peaches and halloumi. I really hope it all turns out so I can stop feeling so badly about him spending so much on me.
MuguetDeMai · 56-60, F
Usually, I am a very confident cook, but I managed to totally destroy the avocado toast! The avocados refused to ripen so I tried the wrap them in foil and put them in the oven trick, but that left them tasteless. I added too much lime juice and the whole thing just tasted weird. But the rest turned out, especially the gazpacho... maybe next time.

Does anyone have any experience with high-end balsamic vinegar? I was expecting a much sweeter and more complex flavor, but it actually tastes pretty acetic, is that normal? It was a very highly rated brand, but it just wasn't what I was expecting. Maybe I built it up too much in my mind.
MuguetDeMai · 56-60, F
I went to the market this morning and they did not have any ripe avocados!! I bought some, so I have them in a paper bag ripening. I made some fettuccine and I am waiting for the water to boil right now. I'm topping it with some spinach wilted in browned butter, preserved lemon, garlic and freshly grated Parmesan. Sorry to disappoint, I will let you know tomorrow night how it went.
Sueisright · 31-35, F
So how did it all turn out?i bet wonderful,I know about the vinegar you talk of as mum makes some great food and has some very expensive balsamic which we all love.
I learnt how expensive a good number of years ago when I was much younger and I spilt a lot one day playing around and received a bad spanking for it.
Sueisright · 31-35, F
Sometimes when want to do something so well it fails and when it comes naturally it works so well then,probably because it started out bad by trying to force the avocados,I'll ask her in the morning for you as after midnight here
MuguetDeMai · 56-60, F
Thank you!! I would really appreciate any guidance you can give me. I really hope to make the most of it, and I definitely did not do that with tonight's dinner!
Thisisme · 51-55, F
It sounds absolutely wonderful! Enjoy every last mouthful! And happy birthday :)
Sueisright · 31-35, F
Sometimes receipes say to warm it and it seems to make lots sweeter
Sueisright · 31-35, F
Sounds wonderful have you a spare plate for me hehe
MuguetDeMai · 56-60, F
I did not warm it, are you supposed to?
Sueisright · 31-35, F
I'll ask mum more in the morning for you
MuguetDeMai · 56-60, F
Absolutely, pull up a chair! 😉
Sueisright · 31-35, F
Mmm looking forward to it
Sueisright · 31-35, F
Did you warm it at all
How cool ! Sounds awesome.

 
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