Classic Balsamic Vinaigrette and Filet Mignon Alla Modena Recipes, Spotlight on Balsamic Vinegars and How to Maximize Taste When Making Salads

Vinegar Essentials, Part II: Balsamic Vinegar

Balsamic reigns supreme in the world of vinegar, but there are many imposters. Seeing the word balsamic on the label isn’t a guarantee about what’s inside. Here’s what you need to know. I’m also sharing two of my favorite recipes. In addition to being delicious, they show the wide range of dishes that balsamic vinegars can enhance. 

Classic Balsamic Vinaigrette

• Balsamic Vinaigrette

  This vinaigrette must be in your repertoire. It can also be made in a blender or food processor: Pulse all ingredients except the olive oil for a few seconds (the machine can mince the garlic for you), and then, with the machine still running, slowly add the olive oil through the opening in the lid/top until the mixture is blended. (You’ll find that a vinaigrette with honey will quickly emulsify and create a thick dressing.) For deeper flavor, add more vinegar, one teaspoon at a time.

  Ingredients

  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar, such as Barili Exclusivi Condimento
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon finely ground black pepper 
  • 1 small garlic clove, peeled and minced
  • 1/4 cup extra virgin olive oil

  Directions

  Step 1

  In a medium mixing bowl, whisk together the honey, balsamic vinegar, mustard, salt, pepper, and garlic.

  Step 2

  Add the oil and whisk continuously until the dressing is emulsified.

  Yields a scant 1/2 cup

Filet Mignon Alla Modena

• Filet Mignon Alla Modena

  This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.

  Ingredients

  • 3 tablespoons all-purpose or white whole-wheat flour
  • 1/2 teaspoon each fine sea salt and freshly ground black pepper
  • 4 6-ounce filet mignon steaks, about 1-1/2 inches thick 
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
  • 1/2 cup beef stock 

  Directions

  Step 1

  Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.

  Step 2

  When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.

  Step 3

  Spoon equal amounts over each steak and serve.

  Yields 4 servings.

Spotlight on Balsamic Vinegar

How to read between the lines on labels

The condimento aceto balsamico in my inaugural vinegar collection was a tremendous hit, but I knew I wanted to push the envelope even further in terms of flavor, so I worked hand in hand with the experts at Acetomodena in Modena, Italy. One of the most important points I want to share with you is the difference between select types of balsamic.

The pinnacle of balsamic vinegar is Aceto Balsamico Tradizionale DOP (denominazione di origine protetta or protected origin denomination), which can take generations to make and is wildly expensive. That’s because it’s crafted exclusively from cooked grape must—all parts of the grapes are used—and aged for a minimum of 12 years and sometimes 25 years or even longer. A few ounces cost well over a hundred dollars, so it’s not used for cooking or making vinaigrettes but for drizzling sparingly on foods as a finishing touch. 

The next category is Aceto Balsamico di Modena IGP (indicazione geografica protetta or protected geographical indication). It must be made from grape must and wine vinegar and aged in wooden barrels for at least two months. That sounds straightforward, but there are huge variations in its production. Acetomodena’s IGP is made artisanally, aged in barrels with a maximum volume of 300 liters (about 80 gallons) for as long as three years, which allows it to get sweeter and more harmonious as it achieves the perfect ratio of density to acidity. Mass producers tend to use only the minimum amount of grape must and giant 40,000- to 50,000-liter barrels (10,000-plus gallons) for aging, resulting in a product that lacks the quality and taste of a finely crafted vinegar. 

I’m so excited about my new selection, a special reserve condiment reminiscent of a fine DOP that’s both affordable and approachable called Barili Exclusivi Condimento all“Aceto Balsamico di Modena IGP.” The “condiment” designation allows producers more freedom to craft a vinegar that goes beyond strict IGP requirements (there are two important consortiums in Modena to make sure certain rules are adhered to for every type of vinegar). Tasting the different balsamic vinegars in Acetomodena’s two cellars, one reserved for DOP and the other for IGP, I was able to compare and contrast, to see how condimento is akin to the Aceto Balsamico Tradizionale, assimilating its characteristics in a shorter amount of time. 

My Barili Exclusivi Condimento is the perfect balance of acidity, sweetness from grape must, and woodiness from the barrel aging. I liken it to when vintners create a cuvée, blending wines from various barrels to create a finished product that is greater than the sum of the parts. The ultimate quality of the balsamic depends on the skill of the producer, including knowing what wood to pick for what period of aging. Mine was aged in small cherry wood barrels that impart a sweetness and allow for more contact surface with the vinegar during the last two years of aging than would larger barrels. 

Food Pairings

Enjoying Balsamic Vinegar

Because the finest balsamic is rich and sweet, just a few drops will enhance just about every food, from a risotto to a charcuterie plate to berries and ice cream. Pair it with your extra virgin olive oils to dress mature or fresh cheeses, from Parmigiano-Reggiano to fresh mozzarella. Drizzle it over cured meats like prosciutto, speck, and salami as well as cooked salumi, such as mortadella; tomatoes with a sprinkling of Maldon salt; composed salads with cheeses and fruits; cooked vegetables, fish, beef, lamb, and egg dishes; strawberries or pineapple “carpaccio” over vanilla ice cream; flourless chocolate cake and banana or zucchini quick breads; and on French toast along with butter and berries. It can withstand some heat, but use it judiciously in cooking—add it at the very end of a recipe such as a risotto, then top each serving with a few more drops. 

Healthy Kitchen Nugget

The best-dressed salad

To maximize taste when making salads, prep your greens by rinsing and drying them in a salad spinner—dressing coats them better when they’re dry, and it won’t be diluted by water clinging to the leaves. Rather than simply pouring vinaigrette over your salad, mix it in with two forks or tongs. Also, keep in mind that vinaigrettes aren’t just for salads; drizzle them over roasted vegetables and cold meats and use them in place of mayonnaise as a sandwich spread. Vinaigrette will keep for up to a week in the fridge—just shake well or whisk as needed before using it.

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Roasted Beet Salad Recipe, Spotlight on Beets, Paper versus Tin Foil, The Benefits of Phoning a Friend and Tracking your Fitness

Fall weather and roasted root vegetables go hand in hand, but you can still keep meals light as you’ll see from this salad recipe. Not sure you like beets? This easy technique will convince you. If you’re taking long walks to see the leaves change or exploring a new park trail, don’t leave home without a fitness tracker—research says it can improve your health. Something else with the same effect? Reaching out to family, friends, and former colleagues—and you’ll be surprised by how delighted they will be to hear from you.

Roasted Beet Salad

• Roasted Beet Salad

  This colorful fall-inspired salad is a perfect lunch dish or first course for dinner.

  Ingredients

  • 8 small or 4 large yellow or red beets
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic vinegar, plus more for drizzling 
  • 4 cups arugula, mâche, or other greens
  • 4 ounces goat cheese, cut into cubes
  • 1 ounce shelled pistachios

  Directions

  Step 1

  Preheat your oven to 400°F. Trim the beets (no need to peel them) and toss with the olive oil and then transfer to a baking sheet lined with parchment paper. Roast them until tender, up to one hour. 

  Step 2

  Out of the oven, roll up the beets in the parchment and allow them to sit for 10 minutes; this makes it easy to now take off the peel. Halve them and toss with another tablespoon of olive oil and the vinegar.

  Step 3

  Divide the greens among four plates and then top with equal amounts of beets, goat cheese, and pistachios. Drizzle with more oil and vinegar.

  Yields 4 servings

Healthy Ingredient Spotlight

Rediscover beets

If there’s such a thing as a grownup vegetable, it’s got to be beets. If you didn’t like them as a kid, it probably has to do with how they were prepared (i.e., reheated out of a can!). But when slow roasted in the oven, their wonderful sweetness emerges, making them a great pairing with the tang of goat cheese or the saltiness of feta. 

Beets are also fantastically packed with nutrients. They owe their rich colors to betalains, a source of antioxidants. Red and purple beets are high in betalains called betacyanins; in yellow beets, you get betalains called betaxanthins (when using these varieties, clean up quickly because they can leave stains). 

Beets are also high in nitrates, compounds that help open blood vessels, giving better flow to the heart and brain. You’ll also get nearly 4 grams of fiber in every cup and lots of potassium. If you’re able to find beets with the tops still attached, use the greens in salads or make a quick sauté—they’ve got beta-carotene, lutein, and zeaxanthin, all good for eye health. All beets do have oxalates, which are linked to kidney stones, so if you’re prone to them, eat beets in moderation, according to the Cleveland Clinic.

Healthy Kitchen Nugget

Paper, please

Rather than using foil, I prefer to line baking sheets with parchment paper, especially for long roasting times, to avoid exposing food to metal. The box should tell you the temperature that the paper is rated for. It’s possible to find brands listed as safe up to 450°F, but expect to see exposed edges turn brown and brittle after a long time in the oven. According to the experts at Cook’s Illustrated, you can exceed the listed temperature if the cooking time is short, say the 15-20 minutes it takes to bake a pizza.  

For Your Best Health

Phone a friend

Friends enjoy being reached out to more than we think, and the more it’s a surprise, the more it’s appreciated, according to research published by the American Psychological Association in the Journal of Personality and Social Psychology.

“People are fundamentally social beings and enjoy connecting with others,” says lead author Peggy Liu, PhD, of the University of Pittsburgh. “There is much research showing that maintaining social connections is good for our mental and physical health. However, despite the importance and enjoyment of social connection, our research suggests that people significantly underestimate how much others will appreciate being reached out to.”

Dr. Liu and her colleagues conducted a series of experiments involving more than 5,900 participants to explore how accurate people are at estimating how much others might appreciate an attempt to connect and what factors might play into that level of appreciation. The experiments involved actions like sending a thank-you note or gift of appreciation to someone with whom they had not interacted in a while or simply recalling the last time they reached out to someone “just because” or “just to catch up” via email, text, or phone after a prolonged period of not interacting with them. Participants were asked to say how much either they or the person they reached out to felt about the contact. Overwhelmingly, people making the gesture greatly underappreciated how meaningful it was to the recipient, especially when it came as a surprise.

“We found that people receiving the communication placed greater focus than those initiating the communication on the surprise element, and this heightened focus on surprise was associated with higher appreciation,” says Dr. Liu. “We also found that people underestimated others’ appreciation to a greater extent when the communication was more surprising, as opposed to part of a regular communication pattern, or the social ties between the two participants were weak.”

Many people have lost touch with others in their lives, whether they’re friends from high school or college or co-workers they used to see at the water cooler before work went remote, according to Dr. Liu. Initiating social contact after a prolonged period of disconnect can feel daunting because people worry about how such a gesture might be received. But these findings suggest that there’s no reason to hesitate.

“I sometimes pause before reaching out to people from my pre-pandemic social circle for a variety of reasons. When that happens, I think about these research findings and remind myself that other people may also want to reach out to me and hesitate for the same reasons,” Dr. Liu says. “I then tell myself that I would appreciate it so much if they reached out to me and that there is no reason to think they would not similarly appreciate my reaching out to them.”

Fitness Flash

Get tracking

A review of 400 studies involving 164,000 people across the world by University of South Australia researchers revealed what millions of people already know: Fitness trackers, pedometers, and smart watches motivate us to exercise more, such as walking up to 40 minutes more each day (approximately 1,800 more steps), which translates to losing about 1 kilo, or about two pounds, of weight on average over five months. That may not seem like a lot, but the researchers say that from a public health perspective, it is meaningful. “These were not weight loss studies, but lifestyle physical activity studies, so we wouldn’t expect dramatic weight loss,” says Professor Carol Maher, co-author of the review. “The average person gains about 0.5 kg a year in weight creep, so losing 1 kg over five months is significant.”

The findings, published in Lancet Digital Health, support the value of low-cost interventions for tackling the growing epidemic of health conditions partially caused by a lack of exercise, including heart disease, stroke, type 2 diabetes, cancers, and mental illness. Lead researcher and PhD candidate Ty Ferguson says that despite the popularity of these devices, there is widespread skepticism about their effectiveness and accuracy and whether they fuel obsessive behaviors and eating disorders, but the evidence is overwhelmingly positive.

“The overall results from the studies we reviewed show that wearable activity trackers (WATs) are effective across all age groups and for long periods of time,” Ferguson says. “They encourage people to exercise on a regular basis, to make it part of their routine, and to set goals to lose weight.”

There is some evidence that fitness trackers also help lower blood pressure and cholesterol in people with type 2 diabetes and other health conditions. “The other reported benefit is that WATs improved depression and anxiety through an increase in physical activity,” Ferguson adds.

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