Fragole al Balsamico

• 3 pints ripe strawberries
• 1 1/2 cups Monari Balsamic Vinegar
• 2 tbs powdered sugar

Instructions

September 25, 2000 Good evening everyone, OK, so I was never a HUGE fan of Lost in Space. An alert reader informed me that it was Will Robinson, (she did this with the arm thing.....Lost in Space Fans will know what I'm talking about), not Will Rodgers who was in danger. I always thought of myself as a Star Trek fan, so................. (RED ALERT!! RED ALERT!! Set Phaser on stun. Two weeks in a row I'm publishing early!!! Remember, sales start on Monday, September 25, 2000. Please refrain from damaging the Matter/Anti-Matter DiLithium Crystal power pods by coming in early!!!) Now that the Fall season has arrived and the pumpkins and the mums are springing up everywhere, why not buy yours at Tom's. Arriving daily are the freshest and largest Fall Mums around. Just in on Saturday, great looking painted pumpkins. No, no, none of our staff posed for them, but they really look great. Throw in some Indian Corn and some Cornstalks, and your ready to go!!! Since it is in the height of the native apple picking season, how about submitting your favorite recipe for Apple crisp? There is nothing like this dish, right out of the oven, with a big scoop of vanilla ice cream next to it!!! I'll publish some of the recipes next week!!! As for a definition of Indian Summer, another reader says that it is when the temperature reaches 70 degrees after the first frost. Not to be caught with the lights out again, I bought a copy of The Old Farmers Almanac. I'm sure, as I read this ancient tome, there will be some great tid bits I can share with you. Why not have an Italian flair in this weeks recipes? That is if your not hung over from the Maille Dijon Bloody Mary's from last week. Pesca Spada in Agrodolce (Swordfish in a Balsamic Sweet and Sour Sauce) This is a great recipe brought to you by the people from Monari Balsamic Vinegar. It just so happens that we have Monari on sale this week, two 17oz bottles for $5.00. Visit their web site at www.Monarifederzoni.com Six 6 oz skinless swordfish steaks salt and fresh ground pepper seasoned flour for dredging 1/4 cup vegetable oil 2 tsp extra virgin olive oil 2 tsp unsalted butter 1 cup dry white wine 1/2 cup Monari Balsamic Vinegar 3 tbs small capers 1 tbsp golden raisins Season both sides of the swordfish steaks lightly with salt and pepper. Dredge each piece in seasoned flour and shake off any excess. In a large non-reactive skillet, heat the vegetable oil over medium high heat. Add the steaks and cook, until brown, approx. 1 1/2 minutes per side. Transfer steaks to a platter and cover to keep warm. Discard the vegetable oil and carefully wipe out the pan. Add the olive oil, butter, and a pinch of flour to the skillet. Place over medium heat and shake the pan until the butter is just browning. Add the wine and vinegar and bring to a boil. Reduce the liquid to the consistency of a light syrup, approx. 4 minutes. Stir in the drained capers and the raisins. Return the swordfish steaks to the pan to coat with the sauce. Arrange on a platter and coat with the remaining sauce. ENJOY!!!! This recipe also works great with chicken and pork. Remember, read the recipe through at least twice. Make sure you have everything you need. (Mise en Place.....remember that word.......literally means "everything in it's place"!) How about a dessert that uses Balsamic Vinegar...... Fragole al Balsamico (Strawberries with Balsamic Vinegar) 3 pints ripe strawberries 1 1/2 cups Monari Balsamic Vinegar 2 tbs powdered sugar Bring Balsamic Vinegar to a slow simmer in a non reactive saucepan, and cook until it is syrupy, the consistency of honey, and approx. 1/4 the original volume. Allow the Balsamic to cool at room temperature. Wash, hull, and slice the berries (I prefer to cut mine into quarters.) Place the berries in a bowl, and add the Balsamic and the powdered sugar. Mix well and let marinate for approx. 15-20 minutes. Serve as is or over vanilla ice cream. Trick: Make this dessert for your next part and ask your guests to identify the flavor in the strawberries.

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