Answer To Your Question
Barbara Holmquist of Roseville accidentally bought a bottle of raspberry balsamic vinegar for a recipe calling for raspberry vinegar. She liked the balsamic for her salad dressing and has now run out. She’s looked everywhere for raspberry balsamic vinegar to no avail.
Gretchen Vogel of Fair Oaks recommends Pairings, a shop specializing in gourmet olive oils and balsamic vinegars and is co-owned by Deb Manley and Jennifer Holden. Lucky for Holmquist, it is located in her hometown of Roseville (701 Pleasant Grove Blvd. #180, Roseville, CA 95678; 916-772-PAIR;pairingsevoo.com). Pairings carries unusual balsamics such as Aged Dark Chocolate, Aged Blackberry Ginger and Aged Cinnamon Pear. Their unique olive oils include All Natural White Truffle, Wild Mushroom & Sage and Cilantro & Roasted Onion. They also sell exotic salts such a Kentucky Bourbon Barrel Oak Smoked Salt and Xocolati Aztec Chocolate Salt. Check out their website for all of their products and recipes. You can order online; orders over $100 ship free.
Musing about soup
I was wondering if The Bee has ever published the recipe for the spicy Thai chicken soup served at La Bou. I have been looking for this recipe for a while now and think perhaps it was in The Bee, 20 years ago. Thank you.
Stacy Myers, Sacramento
How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Pairings festive salad with raspberry walnut oil vinaigrette
Prep time: 15 minutes
Soak time for onion: 30 minutes
½ cup walnuts
½ cup dried cranberries
1 red onion
1 part Pairings Raspberry Balsamic Vinegar
2 parts Pairings Roasted Walnut Oil
½ teaspoon Dijon mustard
Salt and pepper
Toast walnuts over high heat in a saute pan; toss frequently. Remove when fragrant. Cut onion into 1/8-inch slices. Soak in ice water for ½ hour. Drain well. Whisk together dressing ingredients. Wash and dry greens. Add nuts, berries and onion to greens then toss with dressing. Serve immediately.