Evans Street Station: Tecumseh, MI
Chef Kelly Johnson
For the Balsamic
1 Cup Balsamic Vinegar
This is very simple. Simmer over med-high heat till it starts to get a little foamy (tiny bubbles).
It should thicken slightly and coat the back of a spoon. This is called "nappe" in French.
If you simmer it too long it will burn at which time you should stir three times with a wooden spoon
counter-clockwise, throw it away and start over. It will thicken as it cools.
For the Tomato Salad
3/4 Large Garden Tomatoes, washed and diced
1 Red onion, sliced
1/2 Cup Feta Cheese, crumbled
2 tsp. Vinegar (personal preference)
1 Tbsp. Extra Virgin Olive Oil
1 tsp. minced Chive or Thyme
1 lg. Cucumber, sliced very thin lengthwise
Salt and Pepper