Author Archives: Leigh

Pan-Fried Eggplant with Balsamic and Basil

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This Easter along with the main course, try this simple and delicious side dish of sweet mild eggplant paired with capers, fresh basil and finished with a drizzle of our Classic Balsamic Reduction or Fig & Fire if you like a sweet heat.

This dish was inspired by a meal for Easter served at a very fancy restaurant in France called Marseille’s Le Bistrot d’Edouard. HAPPY EASTER!

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SERVES 4

INGREDIENTS

  • ½ cup edible gardens Classic Balsamic Reduction
  •  ½ cup edible gardens Basil Oil
  • 2 small eggplant (about 8 oz. each), trimmed and sliced ⅓ thick crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. capers
  • 4 basil leaves, thinly sliced

INSTRUCTIONS

1.Prepare the eggplant by slicing into medium thick slices.

2. Heat half the Basil Oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with edible gardens Classic or Fig & Fire Balsamic Reduction if you like some heat; garnish with capers and basil.

Slow-Roasted Tomatoes with Garlic Rosemary Reduction

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These are fabulous right out of the oven and mixed with Ricotta or cream cheese to spread on crackers or dark rye herb bread.  I take a basket of cherry tomatoes cut in half, 6 or 7 peeled and slivered garlic cloves, edible gardens Basil Oil, and edible gardens Garlic & Rosemary Reduction and I’m set. Heat oven 350F. Spread parchment on baking tray, or not. Spread tomatoes and garlic on tray and drizzle with our Basil Oil (which is great for high temperatures as it is Grape seed Oil)  and 2 Tbsp edible gardens Garlic & Rosemary Balsamic Reduction. Toss at least once during the hour in the oven until the tomatoes soften and garlic is roasted. Remove from tray and mix with Ricotta and some fresh herbs (optional) and spread on crackers or dark rye or other varieties of artisan bread, with a little drizzle of reduction for presentation.

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Delicious as a warm winter appetizer!

Bundle Up out there today!

Valentines Day

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food-valentines-day-10These happy little hearts filled with edible gardens POMEGRANATE Reduction are bright and pretty as punch.. You can use a variety of cheeses, that can with-stand a heart imprint.

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Valentines and strawberries go hand in hand, even if they are not in season for much of the western world. I like to add some FIG & FIRE Balsamic Reduction to my Chocolate fondue to give it a very definite kick and sweet heat.  A drizzle of any in our reduction family, will dress up your regular old chocolate fondue.

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Pomegranates, once the sacred symbol of prosperity and fertility, are now popular for their incredible flavour, gorgeous red ruby color and vitamin packed benefits.  Our POMEGRANATE Balsamic Reduction is the perfect color and flavour for this Valentines Day.

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Drizzle on baby greens with orange slices, blue cheese and walnuts for a spectacular side dish this Valentines.

Finish off your Valentines Day dinner with a light but adult twist on Vanilla ice Cream.ice cream and balsamic

edible gardens ESPRESSO Balsamic Reduction on Vanilla ice Cream with shaved chocolate! Light but Delicious!

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Happy Valentines Day!