Cook to Cook: A trick to enrich inexpensive balsamic vinegar is to add a tablespoon of brown sugar for each cup and boil down the combination in a skillet until it is almost syrupy. This keeps in the refrigerator for a couple of months.
2. Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature. Finish with balsamic vinegar at the table.
Copyright © Lynne Rossetto Kasper, 2010
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.