VINEGAR is once of the oldess foods known to
man, and today it is one of the trendiest toods
around.

With spring just around the corner and the “90s socus on
heaithy yet tasty foods, Canadians are discovering thar vinegar
adds great flavor with just 2 few shakes of a bottle.

Vinegar is a versatile ingredient that is used a number of
ways around the world. Centuries ago vinegar became used
extensively as a flavor enhancer when the spice route from the
Orient was changed and those areas along the orginal route
had to find alternative ways to add flavor to food. In France
today, vinegar is often served with bread tor dipping. In areas
where temperatures are wemerahy hot, vinegar is used to pre
serve foods. In North America, vinegar is Most commaniy used
in salad dressings and mazinades.

Here are some tips to help Canadian cooks enjoy the versa
tiliry of all the varieties of Vinegars.

Dressings/ :
¢ The flavor of peas, braised endives. aSpAragi, NEW PoTatocs
spinach, or any vegetable cai be tivened up with a sprite oF
Maille vinegar.
¢ Add a generous splash to sliced hot beets.
© Grill a mix of garden vewerables, slice inte bite size pieces and
cuss with vinegar and a light coating of olive oil.
¢ Add pizzazz. to any coleslaw with a healthy dash of vinegar.
¢ Use in a vinaigrette for a coasted red pepper, broccoh and
black olive salad.
® Sauté winter greens with garlic and hot chilies, then spritz
with vinegar.
« Toss gi gingered carrots and garden peas with vinegar and a lit
tle brown sugar.
® Glaze Brussels sprouts with honey and vinegar.
¢ Sprinkle over bruschetta for added taste.

Marinades

* Marinate Spanish onions in a bow! of Mailh: vinegar.
* Enhance the flavor of skillet steak by marinating with sweet
red peppers and red onions in Maille vinegar.
® Add a fresh taste to hor and fiery marinated olives and
antipasto.

© Marinate meai for fajitas, grilled lamb kabobs or even coun:
try pot roast.
® Marinated herbed mushrooms with onions in Maille vinegar
make a lovely salad.

Soups/stews
® Add liberally to cool chunky garden gazpacho or borscht for
a little extra zest.
® Enhance the taste of hot or cold ratatouille by stirring, vine-
gar in just before serving.
© Add flavor to any soup or tomatu sauce by adding Maille
vinegar in the last five minutes of cooking.
Fish
¢ Prepare a dressing for grilled salmon using Maille Dijon mus-
tard, Maille vinegar and dill.
© Update fish and chips by using a Maille vinegar on crunchy
cornmeal! coated fish fillets and sweet potato fries.
Dips
© Stir into mayonnaise to use as a dip for asparagus, artichokes
and shrimp.
General tips
© Salvage over-salted food by adding a dash of vinegar and
sugar, then reheating.

ragus with Light
ring Vimaigretie

Elegant asparagus is appropriately updared with a bath of
refreshing vinegar. Use white wine, tarragon or shallot-flavored
vinegar if serving with roast chicken or “salmon, or walnut or
sherry if pairing with roast beef or pork.
1% Ibs. asparagus
2 Thsp. vinegar such as white wine, tarragon, shallot, wal-
eut or sherry wine
% tsp. Dijon mustard
% tsp. granulated sugar
% tsp. salt ond pinch of white pepper
3 ‘Tbsp. olive oil
2 Tbsp. chopped fresh dill or snipped chives or green
onions (optional)

Break or slice tough ends of asparagus. Fill a deep narrow
saucepan with cnougi) water 1o cover asparagus up to the ops,
Bring to a boil over bigh hear. Then place asparagus, stalk cnas
down, in boiling water. Cover and boil gently anti! tender csp.
This will rake about 4 minutes. (Remember, they will continue
to cook a little after being removed from the water.) Drain and
immediately run under cold water to quickly cool. Then arrange
ona platter. Whisk vinegar with mustard, sugar, saltind pepper,
Gradually whisk in oil, Pour over asparagus on platter and turn
asparagus to evenly coat. Then sprinkle with dill Serve cight
away of leave at reom temperaiure tor np toa * hour To make
ahead — cook asparagus, cool, cover and refrigerate up to 6
hours, Prepare vinaigrette and leave at roam temperature.
Abvuut { hour before serving, whisk vinaigrette and pour over
asparagus. Leave at room temperature unl ready to serve,

Makes 6 to 8 servings.

Sunday. February 23,

1997 - North Shore News -- 39

Pheco submitted
_

THIS asparagus with light spring vinaigrette adds modern elegance to most any meal.

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