tag:blogger.com,1999:blog-7173052990851751381.post200120764544889971..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Balsamic Strawberry Goat Cheese Bruschetta – Currently TrendingChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-7173052990851751381.post-2613990035378878442017-07-24T22:22:02.054-04:002017-07-24T22:22:02.054-04:00It may just be my new love of candied jahalopeno t...It may just be my new love of candied jahalopeno talking but I suspect this would be great with some heat. Sweet, spicy and savory is powerful when it can be made to work. Still not sure how to go about it. Anonymoushttps://www.blogger.com/profile/00411035797613110103noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78383184044349012372017-06-20T03:59:23.956-04:002017-06-20T03:59:23.956-04:00Wow. This is the most fun I've had reading co...Wow. This is the most fun I've had reading comments in a long time! You expect drama on Facebook, but on a food blog? Haha! Fun read though. <br /><br />This looks fantastic and I can't wait to try it. Anything with balsamic vinegar is good. <br /><br />And cottage cheese & peaches is certainly traditional where I'm from. Have eaten it almost my entire life. And it's good!Amethyst Samiahttps://www.blogger.com/profile/08702683144830348691noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82633224370022941822017-06-12T20:59:06.268-04:002017-06-12T20:59:06.268-04:00@Matt, @Bob Walters & anyone else that is a fo...@Matt, @Bob Walters & anyone else that is a foolish critic. My name is Jim Puccio & I'm as Italian as they get. The concept of the Balsamic Strawberry Goat Cheese Bruschetta is wonderful. There are two things I learned from my Nana. 1st cooking and baking is a creative art for the stomach and eyes. 2nd eating should be as passionate as making love. If you two are unable to see that, then please turn in your stomachs & tongues.<br /><br />Loved the concept Chef John!!!!!! Going to try it this week.Anonymoushttps://www.blogger.com/profile/15014600188171311694noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91904643100919957762013-06-25T10:18:45.551-04:002013-06-25T10:18:45.551-04:00Taste is subjective, but sounds good to me. :)Taste is subjective, but sounds good to me. :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35760918568890695232013-06-25T10:08:50.654-04:002013-06-25T10:08:50.654-04:00Hi Chef John, Do you think the goat cheese + straw...Hi Chef John, Do you think the goat cheese + strawberry balsamic combo could also work in Belgian Endive leaves? I'm trying to brainstorm ways to make these a few hours in advance of a party. Not sure the bread would make it that long.... Thanks! Andreahttps://www.blogger.com/profile/05775711251578377521noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28457466431755575452013-06-25T10:06:50.920-04:002013-06-25T10:06:50.920-04:00Hi Chef John, Do you think the goat cheese and str...Hi Chef John, Do you think the goat cheese and strawberry topping could also work in Belgian Endive? I'm just trying to experiment ways to make these up in advance of a party. Not sure how long the toasted bread will last before it should be served.... Thanks! Andreahttps://www.blogger.com/profile/05775711251578377521noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1978478800399032962013-05-22T20:20:44.208-04:002013-05-22T20:20:44.208-04:00It was Kirkland brand from Costoco. Thanks!It was Kirkland brand from Costoco. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34417627357601694822013-05-22T19:02:19.262-04:002013-05-22T19:02:19.262-04:00Hello Chef John
What a great recipe. I've done...Hello Chef John<br />What a great recipe. I've done the Balsamic over strawberries & ice cream before but never this with good bread and cheese.<br /><br />I'd like to know what kind/brand of Balsamic Vinegar you use.<br /><br />(Love your background music too!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79269571398731236962013-03-05T21:35:48.105-05:002013-03-05T21:35:48.105-05:00forgive me for asking but what are your thoughts o...forgive me for asking but what are your thoughts on a balsamic glaze instead of reducing the balsamic vinegar ?tmummyhttps://www.blogger.com/profile/02380293997435764772noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78192301783702220682013-02-19T15:04:08.963-05:002013-02-19T15:04:08.963-05:00This was phenomenal! Great idea. Just as good as w...This was phenomenal! Great idea. Just as good as watermelon and prosciutto!!! Thanks Chef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17531697901693763432013-02-03T22:15:28.149-05:002013-02-03T22:15:28.149-05:00I live in Italy too, and I thought that I'd ch...I live in Italy too, and I thought that I'd chime in on this one...<br /><br />If I were to present this to my Italian in-laws (North Italians), they would probably be like "really?" with weirded-out smiles on their faces. But then they would eat it and they would probably say "that was really good". I'm guessing that the in-laws would never try to make this themselves, though. <br /><br />So...I'd have to say that<br />most Italians ARE food traditionalists, but they know, recognize and appreciate good food whether it be "traditional" or not.<br /><br /> <br /><br />Natashahttps://www.blogger.com/profile/00383431507453599363noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11058651247112433212012-12-20T23:55:01.181-05:002012-12-20T23:55:01.181-05:00Thank u! :)Thank u! :)Anonymoushttps://www.blogger.com/profile/07702794332007555480noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65093736908688108662012-12-19T23:55:35.985-05:002012-12-19T23:55:35.985-05:00You just reduced too much. No problem! You know yo...You just reduced too much. No problem! You know you can always add water to thin. Thanks!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55847024409595075072012-12-19T23:34:32.842-05:002012-12-19T23:34:32.842-05:00Hi chef John,
Thank you for posting wonderful vi...Hi chef John, <br /><br />Thank you for posting wonderful video recipes! Love them and they are so easy to follow-- have tried a few of your dishes and they turned out great :) <br /><br />Just wanted a quick check abt the balsamic vinegar in this recipe. I boiled it in the way u demonstrated, over low heat. However it became very thick after boiling and almost paste/ solid likewhen it cooled down ( it was at room temp, I did not put in the fridge) - i had to reheat it to ' loosen it up ' a bit over a bowl of boiling water... Taste wise, it was fine! But I would ve preferred a more looser consistency ( like in your video.. )Not sure what went wrong there..<br /><br />Do u think I might have over boiled the vinegar? But it did not taste burnt to me.. I also used good quality Modena that I had just bought for this dish. Any tips for the next time I make this to prevent this from happening again? Really want to give this a try again- it tasted good but I think it would be even better if I got the consistency n boiling of the vinegar right .<br /><br />Thank u! Anonymoushttps://www.blogger.com/profile/07702794332007555480noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82809625729700212362012-09-04T14:56:47.768-04:002012-09-04T14:56:47.768-04:00The most ridiculous thing I've ever heard is s...The most ridiculous thing I've ever heard is someone saying that this ISN'T traditionalist. Where the most common bruschetta is indeed the diced tomato variety, that does NOT mean it is the ONLY bruschetta out there. What about the caprese bruschetta? That smoked bread is but a (deliciously amazing) vessel for the culinary artist's creative adornments. When the two become one, well executed, exciting, dare I say erotically satisfying dish, you can only call it a success.<br /><br /><br />6 out of 5 on this one, Chef John!Salvatore A. Tummolillonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88682495909256123892012-08-28T19:40:01.778-04:002012-08-28T19:40:01.778-04:00The trollers here annoyed me so much that I showed...The trollers here annoyed me so much that I showed both the dish and the redicolous comments to a friend of mine who is an italian chef in a michenlin restaurant. The first thing he did was smiling aprovingly to the dish, and when he read the comments he laughed long and loud, shook his head and called them somthing I can only translate as "Culinary deprived hillbillies". Made me laugh loads. The whole idea of being a "food traditionalist" makes me laugh. I can only imagine where we would be today if that was the way of thinking half a century ago. Hahahahahah! Got to love idiots though... They give people good laughs ^^Iselinnnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31704013018847602362012-08-27T07:36:23.887-04:002012-08-27T07:36:23.887-04:00Oh....My.....Yum!!
As planned, I made these for o...Oh....My.....Yum!!<br /><br />As planned, I made these for our Game Night get-together and you should've heard all the "wows" and "who would've thoughts". Needless to say they were a big hit!!!Sherrienoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30882733216757202732012-08-27T05:17:26.211-04:002012-08-27T05:17:26.211-04:00Wow that is a lot of controversial, and somewhat a...Wow that is a lot of controversial, and somewhat aggressive, posts for a recipe.... I'll keep it short and simple (similar to the actual recipe), this was delicious, I ate what I planned to be leftovers immediately. CheersMichellenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89574184547183716812012-08-18T11:37:41.651-04:002012-08-18T11:37:41.651-04:00thank you so much!!!thank you so much!!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75075799121082504962012-08-18T10:23:36.079-04:002012-08-18T10:23:36.079-04:00Can I just say.... I LOVE CHEF JOHN!!!
I am somew...Can I just say.... I LOVE CHEF JOHN!!!<br /><br />I am somewhat of a newbie at trying to cook more interesting meals and I am usually intimidated by recipes and media chefs. Chef John, you have changed all that for me!! I love the way you make your recipes seem simple, easy, and that anyone can make them. And I especially love your humor. (My favorite was a comment on a shrimp and grits recipe about the two ways to do things---the way your wife likes it and the wrong way.) I laugh every time I watch one of your videos and have made a few dishes...all fabulous!! <br /><br />This bruchetta recipe is going with us to Game Night with our friends next weekend...I can't wait to be hailed a genius, but I will give you credit. Or maybe not, I may want to keep you all to myself.<br /><br />Thanks again....Sherrie in FloridaSherrienoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90830174762263434842012-07-24T14:52:00.306-04:002012-07-24T14:52:00.306-04:00I tried this dish, with a fig infused balsamic. Y...I tried this dish, with a fig infused balsamic. YUM! _BIG_ hit!Wingbornhttps://www.blogger.com/profile/09065894498075190631noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52815185860174469442012-07-17T08:24:58.992-04:002012-07-17T08:24:58.992-04:00THANK YOU CHEF JOHN!!! This is going to be a part...THANK YOU CHEF JOHN!!! This is going to be a party HIT! I can not belieeeeeve how many people doubted this recipe. I made this for dinner and meant to share it with my boyfriend but ate my ENTIRE first batch. woops. Good thing I had more bread and berries :)Jessicahttps://www.blogger.com/profile/05510812889952589206noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63284690517580592932012-07-13T21:00:23.778-04:002012-07-13T21:00:23.778-04:00Oh good grief! Please can the ignorant comments. ...Oh good grief! Please can the ignorant comments. If you see something like this and don't like it just exercise your right to click the "back" button and move on. Insulting a chef who is trying his level best to come up with something innovative and tasty will not win you any friends. Especially among foodies!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63715516476738466832012-07-06T06:01:04.846-04:002012-07-06T06:01:04.846-04:00@ Anonymous July 1, 2012 4:27 PM -
"...melon...@ Anonymous July 1, 2012 4:27 PM -<br /><br />"...melon and prosciutto<br /><br />peaches and cottage cheese..."<br /><br /><br />- you got that right! just because it's out of the norm doesn't mean it's wrong or it's not the proper way of preparing food.<br /><br />haven't one heard of the word, "reinvention?" if we keep eating the same style of food with the same ingredients all the time - i don't know about anyone - but i'll be sure to get tired of it.<br /><br />by the way, we just drove back home from italy (we travel there several times a year) - we always, always see some food items in the menu that is <b>not traditionally prepared</b>. even the italians reinvent their own style of preparation. get out of your shell, is what i say. if you don't like it, don't eat it or don't make it.Ritahttps://www.blogger.com/profile/14183468214542658619noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23497004238539227762012-07-05T23:30:29.393-04:002012-07-05T23:30:29.393-04:00Thanks for this. Easy and good. Hard to pass up ...Thanks for this. Easy and good. Hard to pass up that combo. I still have a couple of strawberries left - and am looking forward to using them up like this.Anonymousnoreply@blogger.com