Recipes from the Elegant Pantry!

Balsamic Potato Salad - 6 servings
Served warm, as soon as it's tossed, or let the flavors meld together all afternoon or overnight in the frig. (take it out an hour before serving)

• 4 strips bacon - optional
• 1/2 medium red onion - chopped
• 1 clove garlic, minced
• 1/4 cup Gil's Balsamic Vinegar
• 1-1/2 tsp. salt - divided
• 2 lbs. small red potatoes
• 1/4 cup extra-virgin olive oil
• 1/2 cup coarsely chopped pitted Kalamata olives
• 1/2 cup coarsely chopped fresh basil leaves
• 1/4 cup coarsely chopped fresh flat leaf parsley
• 2 Tbls. coarsely chopped fresh Greek oregano

Ground black pepper to taste

Cut bacon into thin strips saute until crisp. Drain on paper towel and set aside.

Combine onion, garlic, vinegar, and 1/2 tsp. of salt in a lare bowl and let sit uncovered at room temperature for at least 1 hour to soften and mellow the onion.

Meanwhile quarter the red potatoes and put them in a 4-quart saucepan. Fill the pan with cold water, add the remaining 1 tsp. salt, and bring to a boil over high heat.

Reduce the heat and cook at a slow boil until the potatoes are tender but still hold their shape, 15 to 20 minutes. Drain in a colander and let cool until the steam stops rising.

Stir the olive oil, olives, and chopped herbs into the onion mixture. Add the bacon (if using) and the warm potatoes and toss gently. Taste and season with black pepper and additional salt if needed. Serve warm or at room temperature.

Balsamic-Roasted Pears
with Pepper & Honey - Serves 6

A sweet and savory dessert.

• 3 Tbls. unsalted butter
• 3 firm but ripe Bosc pears,
  halved lengthwise and cored
• 4½ Tbls. Gil's Balsamic Vinegar (the fig or pear balsamic is very good)
• 6 oz. blue cheese or mild fresh goat cheese cut into 6 pieces (I prefer blue cheese so I put it first)
• 1¼ C. + 2 Tbls. honey

Preheat oven to 400 degrees F.

Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes. Pour vinegar over pears and roast 5 minutes more.

Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from the baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper (pepper is optional for me, it's better with the goat cheese).

Reduce the heat and cook at a slow boil until the potatoes are tender but still hold their shape, 15 to 20 minutes. Drain in a colander and let cool until the steam stops rising.

Stir the olive oil, olives, and chopped herbs into the onion mixture. Add the bacon (if using) and the warm potatoes and toss gently. Taste and season with black pepper and additional salt if needed. Serve warm or at room temperature.