Can Cook, Must Cook

The food adventures of Franka P, a Trinidadian journalist living in London, UK. I'll write about my forays into all types of food and cooking, particularly Caribbean food. I'll also review books and recipes by the leading food writers and talk about the issues making headlines in the gastronomic world.

Monday, July 24, 2006

Stumped by exotic vinegar

Strawberry VinegarThe wonderful Stacy gave me this bottle of strawberry vinegar and I'd love to cook something with it for her, but I keep finding recipes for salad dressing.
But even though fish cakes with salad and strawberry vinegar dressing sounds great, I don't think it'll cut it for her sophisticated palate.
So if anyone out there could help with an interesting vegetarian recipe that uses strawberry vinegar, please send it on.

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  • At 02:46, Anonymous aardvarknav said…

    Here are some recipes:

    Asparagus With Strawberry Vinaigrette
    6 servings

    2 1/2 lb Asparagus
    2 c Hulled strawberries

    1/4 c Strawberry vinegar
    1 tb Walnut oil
    1/2 c Peanut oil
    1 1/2 ts Honey

    Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.

    Taste of Summer Strawberry Chutney

    1/2 cup golden raisins
    1/2 cup firmly packed dark brown sugar
    1/2 cup strawberry preserves
    1/2 cup strawberry wine vinegar
    1/2 cup fresh orange juice
    2 teaspoons minced peeled gingerroot
    1/2 teaspoon curry powder
    1 medium navel orange
    4 cups whole strawberries, hulled and diced
    1/2 cup sliced almonds
    Strawberry fans (optional)

    Combine the first 8 ingredients in a large non-aluminum saucepan; bring to boil. Cook, uncovered, over medium heat 15 minutes or until slightly thickened and syrupy, stirring frequently. Add strawberries; reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in almonds. Spoon into a bowl; cover and chill. Serve with nonfat or light cream cheese and gingersnaps. Garnish with strawberry fans, if desired. Makes 3 1/4 cups (serving size 1 tablespoon).

    And if you eat fish, here's a spicy one that might interest someone from Trinidad:

    Cajun Catfish with Spicy Strawberry Sauce

    2 lb Catfish Fillets
    Salt Black Pepper
    2 oz Hot Pepper Sauce
    1 1/2 c Strawberry Preserves
    1/2 c Red Wine Vinegar
    1 T Soy Sauce
    1/4 c Seafood Cocktail Sauce
    1 Clove Garlic, minced
    2 t Horseradish
    3/4 c Cornmeal
    3/4 c Flour
    1/2 c Safflour Oil
    Fresh Strawberries, Parsley Sprigs, optional

    * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking

  • At 10:37, Blogger Trinifood said…

    Thanks Aard! You got it down cold!

  • At 03:20, Anonymous victoria said…

    You can also use it to make a drink. A little strawberry vin, some crushed ice, some sparkling water and a strawberry garnish. Sounds odd, tastes fab.


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