While I am certainly no Julie Powell, I am most definitely a lover of all things (well, most) culinary and love to write about it. My foodie tendencies began while watching last season’s Top Chef with my husband. Every week we ate the same things: taco salad, frozen dinners, who cares and Chinese take-out. We both would eat our average (read: burned) pork dumplings from Canton Chinese down the road and stare at some gnocchi dish saying, “Why can’t we eat like that?”
It was that attitude, along with an impressive swish of any given television chef’s hand with the phrase “with a little bit of a balsamic reduction”, that led to me searching all over the place for an easy way to make a reduction sauce.
So, I set out to find the easiest set of instructions I could find. Bullet points, layman’s terms, maybe a picture…and our eyes (mouths) were opened to the deliciously refined sounding and tasting “balsamic reduction.”
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