A Cook's Secret
July 3, 2003

A good cook knows that to elevate a dish from ordinary to extraordinary it takes a little “extra”. I call my “extras” the seven wonders of the kitchen world and a combination of these ingredients makes the food I cook extraordinary in some way, everyday. My seven kitchen wonders happen to be garlic, olive oil, citrus, herbs, kosher salt, crème fraiche and balsamic syrup. Take a moment to think about what combination of core ingredients inspires your artistry in the kitchen, and stock up. You may be wondering about the balsamic syrup: it is a simple reduction of cheap balsamic vinegar that delivers all the wonderful tang of vinegar without the awful bang. A simple process transforms it into a beautiful mahogany colored elixir that adds zip and sophistication to just about any dish. Wine lovers adore it because they can enjoy a vinaigrette dressed salad that won’t spoil wine’s flavor on their palate. Health conscious cooks use it as a secret weapon for adding flavor instead of fat (my Mom adds 2T to her famous chicken soup stock). Cooks love it for the vast array of foods that are instantly enhanced by the nutty, slightly sweet and tangy essence of the syrup. Drizzle it on everything from grilled veggies to strawberries and ice cream, you’ll feel like Picasso with new paint: extraordinary!

Balsamic Syrup
- 1 32 ounce, or larger, bottle of cheap balsamic vinegar (I use the Costco bottle)
- 2 T brown sugar
- a pinch of cinnamon (or customize with your favorite spice)

The fumes may initially be strong, so turn your exhaust fan on. Add the vinegar, brown sugar, and spice to a large non-stick saute pan. Simmer for 20-25 minutes, stirring occasionally, and monitoring it more carefully as time elapses. The vinegar will have increasing bubble formations on the surface as the reduction is completed. When the vinegar thickly coats the back of a metal spoon and remains there, you are at syrup stage. Turn off heat and let the balsamic syrup cool and thicken. Pour into an attractive vessel that is readily available in your cooking area.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008