Balsamic Strawberries

balsamic strawberries with zabaglione (sabayon)

The first time I tried these amazing strawberries, I was about 13 years old.  It was at my friend Elena’s house, where Ena, her mother, would prepare them for us as a dessert.  At that moment, they were going through a difficult time of mourning and loss of their father after a long debilitating disease.  I remember vividly how this family dealt with hardship with such grace, unity and acceptance.  At this time in my life, I still had my 4 grandparents and this experience changed my life as I felt how fragile and delicate life can be. Elena is still my friend and I have seen her blossom into a wonderful mother, sister, friend and wife. She always wanted to help other people, and recently started a foundation to help the parents of children with special needs in Puerto Rico called Horizontina.  Through this foundation, she helps parents pay for their children’s therapies to become independent human beings. I want to share this recipe with you, which I often keep in the fridge and serve alone or with zabaglione. It is simply refreshing, decadent and delicious with a distinct but pleasurable taste.

Elena and I in 6th grade 1985

FYI, the traditional balsamic vinegar of Modena is produced  from cooked grapes (usually Trebbiano, sugary white grapes harvested as late as possible) that are matured by a long and slow vinegarization process through natural fermentation.   This is followed by progressive concentration through aging in a series of casks made of different types of woods without the addition of any other flavorings or spices.  The four characteristics of this vinegar are:

Color-  dark brown

Density-  Fluid and syrup like consistency

Fragrance-  complex, sharp and pleasantly acid

Flavor-  traditional sweet and sour in perfect proportions

Enjoy!

Balsamic Strawberries

Ingredients

3 pints of fresh strawberries

3 tbsp good quality balsamic vinegar of modena

1 tbsp water

3 tbsp granulated sugar

fresh ground black pepper to taste

Procedure

1.  Trim leaves from the strawberries and quarter them.  Place in a mixing bowl.  Add the balsamic vinegar, water and sugar and stir to coat strawberries evenly with the mixture.

2.  Add fresh ground pepper to taste (optional).  Then proceed to let the mixture stand for about an hour at room temperature in order for the sugar to dissolve and the flavors to blend.

3.  Refrigerate until ready to serve alone, whipped cream, cake, vanilla ice cream or Zabaglione.

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Brown Sugar Pork Tenderloin

This is a delicious easy alternative for a week day family dinner.  You can leave the pork tenderloins seasoned the night before. The brown sugar gives the tenderloin a sweet golden finish and helps make an amazing onion cream sauce.  It is different and tastes so good!  I use fresh rosemary from my herb garden but you can use dried if you want.  Just remember nothing beats the flavor of fresh herbs, with the exception of dried oregano in italian cooking. I make this dish for my family and always get outstanding reviews.  Great with homemade mashed potatoes or salad.

Enjoy!

Brown Sugar Pork Tenderloin

Ingredients

2 pork tenderloins

2 tbsp extra virgin olive oil

1 tsp kosher salt

1 tsp fresh ground pepper

1 tbsp fresh rosemary

2 garlic cloves (mashed)

1/4 cup of brown sugar

1/4 cup of white wine

1 medium onion  sliced

1/2 cup of heavy cream

Procedure:

1.  Clean pork tenderloins from excess fat.

2.  Mash garlic cloves with a pinch of the salt in a mortar and pestle.  Mix with brown sugar, pepper, remaining salt and rosemary to create a paste and rub on tenderloins.

3.  In a heavy bottomed medium size casserole (caldero) or dutch oven,  heat extra virgin olive oil (med-hi heat).  Add pork tenderloins and brown on one side for about 5 -7minutes.

4.  Add white wine and flip to brown on the other side for about 5 minutes. Lower heat to med-low, cover and cook for about 15 minutes. Check for doneness.

5.  Remove tenderloins form pan and add onions to the meat-wine juices left in the pan.  Saute until onions caramelized and add heavy cream. Do not let juices to evaporate completely. If too high lower heat (stoves vary so use common sense).

6.  Meanwhile, cut tenderloin into medallions and add juices from your cutting plate to the onions in the pan.  Allow sauce to reduce until creamy in texture.

7.  Pour sauce over medallions.   Serve immediately with salad or vegetables.

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