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Deborah says: “I fell in love with this vinegar years ago and have been completely spoiled by it. In my opinion, nothing else comes close in depth of flavor and body. Its luscious viscosity makes it a sauce unto itself. Use it as a glaze for steak, pork, or poultry, or drizzle it over arugula or radicchio. I even add it to roasted vegetables such as haricots verts and Brussels sprouts when they come out of the oven. It is expensive, but—believe it or not—it costs less than other balsamicos of comparable quality. It’s so rich that a little goes a long way.”

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Comments&Trackbacks

  • November 7 2009, 3:23 PM
    judy sanchez

    I am trying to get Jean Pierre to take amoment to give us his recipe for clams with spicey marinara sauce and his zuppa de peche
    Of course he does pick up his own clams in front of our house. He uses basically all the same ingredients but his method of opening the clams is different.
    To be continued.
    This is fun Great idea…You look wonderful!
    .

  • November 7 2009, 5:03 PM
    Deborah

    Hi, Judy. It’s not a fair fight with those fresh-dug clams!! By all means send the recipe if he’ll reveal it.!!
    I’ll definitely test it and perhaps my visitors will as well.
    Deborah

  • January 22 2010, 11:18 AM
    ron

    hi deb
    i scrub the clams, cook them in the sauce, i usually make my own fish stock with the shells of clams, shell of shrimp, etc. i also freeze what stock i dont use. try a can of whole tomatoes in sauce break up with wooden spoon, more garlic, small onion. if this interests you ill tell you every thing i put in my sauce

    ron

  • January 22 2010, 11:56 AM
    Deborah

    Ron,
    Thanks very much for responding. Here’s my reason for steaming the clams separately: Over the years, I’ve encountered a number of very muddy clams. I mean there’s mud inside them, despite my having soaked them in cornmeal-sprinkled water. Sometimes, I’ve been fortunate enough to discover this before they’ve gone into a sauce, but not always. This can be a real bummer. That’s why I steam before I sauce and always strain the steaming liquid to remove the grit. Maybe Cape Cod clams are just muddier…
    Deborah

  • March 18 2012, 10:07 PM
    Deborah

    You are very kind. I really appreciate your comment.
    Deborah

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