52 Too Simple From:   Messingm@aol.com Subject: Too Simple Date: September 15, 2003 11:39:25 AM EDT To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info This is too simple to count as a recipe, so let me offer it as a trick.  Daughter Galen, now in her second week of Pastry College, and having already spent hours tasting different butters and creams (for flavor and texture), was given the task of cutting lots of fresh strawberries (to practice the art of cutting strawberries).  Once the strawberries were cut, they added a little sugar, some fresh mint leaves, and a teaspoon of dark, moody, 12 year old balsamic vinegar (per quart).  The vinegar adds a depth and subtlety which simply must be tasted!  I thought I had been clever when I used to spash the strawberries with white port, but this is better.  I’ll save the white port for the poached apricots.  Marc From:   leslie.borden@comcast.net Subject: Re: Too Simple Date: September 15, 2003 7:10:32 PM EDT To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info OK, I can play that game (the strawberries sound divine, Mark; the good aged balsamico is also terrific on white peaches when the strawberries go out of season):  this is an amazing simple mystery sauce:  2 parts (Hellman’s, ‘nuff said) mayonnaise to one part grainy Dijon mustard and just mix it together.   Adjust the proportions to taste. This is great on a sandwich but was made for smoked trout. See you around the kitchen, lb