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Tag: sherry vinegar

Chicken Cacciatore

My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!

  • 2 cups cherry tomatoes
  • 1 large red pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces
  • 16 ounces, Cremini mushrooms, cut in half
  • 4 large garlic cloves wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.

  •  2 pounds chicken cutlets
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
  • 2 cups chicken broth
  • 1 tablespoon capers, drained
  • 1/3 cup fresh basil, sliced thin

Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.

Romesco Sauce Stripped Bass

I was watching one of the other day and saw a chef making this romesco sauce. It looked really yummy and quite simple to make. It started with onions and garlic.. but before I added them to the pan, I first sauteed the fish quickly. I then added the aromatics, including roasted red peppers, tomatoes, blanched almonds, sherry vinegar and smoked paprika. I sauteed all the yummy ingredients and blended them till I achieved a smooth sauce. I then added the sauce back into the pan and cooked the fish gently. I served the yummy dish with couscous- which is the easiest and quickest starch to make. My daughter loves eating it. I make the whole wheat variety. It was a delicious meal and we enjoyed it with a glass of rose…

  • 1 to 1½ pounds striped sea bass, skinned and cut into 3 inch filets
  • Salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1/3 cup blanched almonds
  • ½ cup roasted red peppers
  • 1 cup crushed tomatoes
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • Salt

Heat a heavy saucepan with the olive oil. Brown the fish pieces briefly on both sides and sprinkle with salt. Take out and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the almonds, red peppers and tomatoes. Mix well and cook on medium heat for 4 to 5 minutes. Add the vinegar and paprika. Mix well and cook on low heat with the lid on for 5 minutes. Blend smooth in a blender. Transfer back to the pan and reheat. Add the fish into the sauce and cook gently on a low heat till the pieces are cooked. Taste for seasonings and serve with couscous.

Top Ten Vinegars To Have In Your Pantry

Top Ten Vinegars I love collecting vinegars. They are relatively inexpensive and last a long time. Well, I guess depends how often you use them. I do end up making salad dressing at home but also have a bunch of store bought salad dressings in my fridge. So, the point of this list is not to make you feel guilty if you don’t make your own dressing. Although it is the most easy thing you could do. It takes all of 5 minutes to whip up a yummy dressing. Especially if you have the necessary ingredients- hence the vinegar list.

I recently bought the muscat orange champagne vinegar from Trader Joes. It is delicious. I made a blood orange salad and used this vinegar and it was unbelievable. I paired it with extra virgin olive oil and a bit of honey. The vinegar is very soft and subtle, yet very flavorful.

I would love to know which vinegars you have in your pantry…

  1. All purpose white vinegar- it really is an all-purpose vinegar. It can be used for cooking and cleaning. If you ever run out of a particular vinegar- use this one.
  2. White wine vinegar- delicious in any salad dressing and/or a sauce.
  3. Balsamic vinegar- I use this for everything, mostly an everyday salad dressing. A bit of balsamic vinegar, honey, salt and pepper – just drizzle some extra virgin olive oil and you are done…
  4. Rice vinegar- Great for stir fry sauces, etc.
  5. Red wine vinegar- I consider this an all-purpose vinegar as well. Good have.
  6. Sherry vinegar- Special vinegar- for spanish dishes and to give a kick to your usual salad dressings.
  7. Malt vinegar- I used it for some Indian recipes.
  8. Raspberry vinegar- Same as sherry vinegar. Great to have. This goes fabulously well with walnut oil and makes a great salad dressing.
  9. Champagne vinegar-Special occasion vinegar- love it.
  10. Apple Cider vinegar- Any time I add apples to a salad, I use this vinegar to make the salad dressing.