We love roasted potatoes, especially for breakfast. They’re flavorful, really easy to prepare, and you can pretty much put anything on them. In this version we used our favorite Balsamic Vinegar and some dried herbs from the cupboard (it was early in the morning and we were feeling lazy). Continue reading
This is the dish for all those ‘I-don’t-think-I-like-beets” people out there. Trust us, you like beets but you just don’t know it. We stole the basic idea for this dish from Morton’s Bistro and it’s the perfect accompaniment to the Roasted Tenderloin.
Napa Valley Naturals Balsamic Grand Reserve Vinegar
Balsamic vinegar is one of those classic ‘it’ ingredients that can make or break a dish, and folks get passionate about all the many (many, many…) details of it’s production, origin, age, etc. So, what the heck makes a great balsamic vinegar anyway? And is it possible to find a good one that doesn’t cost a gazillion dollars and isn’t a million years old…and aged in the gilded skull of a dragon…and gently fanned by palm-leaf-bearing virgins, etc? Well, yes… Continue reading