Volume 11, Issue 115 - December 8, 2006 |
Hello %name%,
.jpg) This
week has been dedicated to vanilla. We have shared recipes, provided information about vanilla's
history and varieties and discussed the challenges faced by its producers in tropical
countries around the world. We will finish the week by sharing some of vanilla's
most
unique, lesser-known qualities.
We hope
that you have enjoyed this brief overview about a flavor and fragrance we all
enjoy. The Queen and staff at The
Vanilla.COMpany
would like to thank Chef Dave Nelson and his wonderful team for giving us the
opportunity to share a week of recipes with you. I would also like to thank you for supporting
Chef2Chef.net through their sponsors and advertisers; without them, we wouldn't
have such a wonderful newsletter service!
Patricia Rain
From Dave:
Thank you Patricia, this has been a great week. Your passion for your industry
is overwhelming. Pam and I are constantly amazed at the work you do. Best wishes
for your continued success and for the upcoming holidays.
Have a great weekend...You deserve it!
Vanilla Magic:
Much more than just a staple for baked goods, vanilla is
a magical flavoring that can work wonders for most foods and drinks. It also
calms our minds and bodies, helping us feel good.
Here are some thoughts and suggestions for making the most of vanilla's magic. For
instance, did you know that vanilla is…
An antacid? Add a few drops to pineapple, fruit salads or sauces
containing citrus to soften the sharpness and give it extra sweetening. Put a
little vanilla in tomato sauces to neutralize the acidity.
A lifter and enhancer? Add vanilla to give new "life" to flavorless
seasonal fruits or other foods that need a boost. Did you know that
chocolate by itself tastes "flat," which is why it usually contains vanilla?
An emulsifier? Add vanilla extract to egg batters (sweet or savory),
waffle or pancake mix, baked goods or cream sauces to smooth and blend
overpowering flavors.
 A
natural sweetener? Add a few drops of vanilla to vegetables, sweet
potatoes and salad dressings. It increases the natural sweetness of
vegetables and provides a delicate, subtle flavor to salads.
An adjunct flavor for seafood, fowl, and meat?
Use with roasted, sautéed or barbequed meats, poultry, wild game or seafood.
Split a vanilla bean and place it in a bottle of olive or other quality oils
for sautéing meats, or add a few drops of vanilla extract
to cooked fish, fowl, or game as well as to sauces and marinades. Use ground
vanilla bean powder as a rub.
A stomach sedative? Add pure vanilla extract to mineral water or apple
juice to settle a nervous stomach. To soothe and please cranky, teething or
sick children, add a few drops of vanilla to their milk or juice. Away from
home and need something quickly? Coca cola is filled with vanilla, and
therefore used in many countries for calming agitated stomachs.
A natural calmative? Place several vanilla beans in a bottle or jar.
Use as aromatherapy to soothe jangled nerves. Sloane-Kettering and other
medical facilities use the vanilla aroma to calm patients undergoing MRI and
CAT scans.
Picture at right is a Tongan woman measuring beans
Source: Patricia Rain,
Vanilla.com
 |
Vanilla.com Wholesale and retail boutique selling premium vanilla
products. Your Source For All Things Vanilla! |
Herb-Stuffed Chicken Breasts with Black and White Bean Compote
Ingredients:
2 boneless chicken breasts, cut in half, skin on
fresh tarragon leaves (six leaves per breast half)
1/2 cup black beans
1/2 cup white beans
2 quarts chicken broth (preferably homemade or low-salt broth)
1 vanilla bean split in half
4 tablespoons butter
salt and pepper to taste
lime juice
Preparation:
Carefully separate the skin from the chicken breasts. Slip tarragon leaves under
the skin. Place in refrigerator until ready to cook.
Put white beans and black beans into separate saucepans with 1 quart broth and
1/2 vanilla bean each. Cook until done. Drain off any extra liquid. Mix beans
together, add 2 tablespoons of butter, a squeeze of lime juice and salt and
pepper. Keep warm.
Heat a heavy skillet, then add chicken breasts, skin side down. Weigh breasts
with another skillet or brick wrapped in foil. Cook about 5 minutes. Remove from
heat, remove weights and allow to cool down slightly.
Flip chicken breasts over and finish cooking in two tablespoons butter, just
until meat is no longer pink.
To Serve:
Mound black and white bean compote on four plates. Place chicken breasts on top
of compote. Garnish with tarragon sprigs.
Recipe Courtesy of Chef Kjartan Skjelde
.jpg) More
Vanilla Magic:
Burn your tongue on pizza or other hot food? Put a
few drops of vanilla on your tongue to ease the pain and soothe the burn.
Love the flavor of chilies, but can't take the heat? Sweet neutralizes
heat: add some vanilla to soften the bite but bring out the sweetness and
flavor of the peppers.
Have problems with spiders living on the underside of your furniture?
Add a vanilla bean or two to your furniture polish. Apply to both sides of
your furniture. Bugs don't like the smell and will leave, whereas you will
have the sweet smell of vanilla lingering in the air.
House paint smell too strong? Add 3 tablespoons of vanilla extract to a
gallon of paint to help cut the smell.
Problems with cat spray or skunk odors? Vanilla will neutralize these
powerful odors. Natural vanilla air spray will clear the air; dilute extract
and apply to pets.
Want to disguise your scent when fishing? Rub vanilla on your hands
before handling your fishing line. Lots of seasoned fishermen and women use
this trick.
Want to attract attention with the opposite sex? Maybe even draw that
special someone into your life? Wear some vanilla cologne, perfume, or oil.
Want to lose weight? Wear vanilla perfume or carry vanilla beans with
you. Smell the aroma before reaching for that candy bar - you may well be able
to resist temptation as vanilla helps to cut cravings for sweets and
chocolate.
Vanilla has been found to repair DNA strand and is an anti-mutagenic. Research
has shown that vanilla helps with the symptoms related to sickle cell anemia.
By supporting the use of pure vanilla, we support those growing a product
with real medicinal value. It should be developed and available to us all.
Source: Patricia Rain,
Vanilla.com
 |
Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'.
Authentic recipes, unique cooking styles and indigenous cuisine-Cajun,
Creole and all in between! |
Vanilla-Scented Potatoes Gratin
Ingredients:
1-1/2 tablespoons olive oil
2 large yellow onions halved and thinly sliced
1-1/2 cups chicken or vegetable broth
1 teaspoon pure vanilla extract (or to taste)
4 tablespoons butter
6 medium russet potatoes, peeled and sliced into thin rounds
2 teaspoons finely chopped parsley
1 cup Gruyere or Fontina cheese, grated
3 tablespoons grated Parmesan cheese
salt and pepper to taste
Preparation:
Preheat oven to 400 degrees F. Heat a large skillet over medium heat; add the
oil. When it's hot, add the onions. Season with salt and cook, stirring
often, until the onions are translucent and soft, about 10 minutes. Turn the
heat to high and brown the onions, stirring constantly. Add broth slowly,
scraping the bits of onion that have cooked onto pan. Remove from heat and add
vanilla extract.
Grease a 2-1/2 quart casserole dish with 1 tablespoon of the butter, then cut
the rest of the butter into small pieces. Create an overlapping layer of
potatoes at the bottom of the casserole dish. Cover with 1/3 of the onions,
parsley, salt and pepper, and 1/4 of the remaining butter. Arrange two more
layers in the same manner. For the fourth layer, use the balance of the potatoes
and butter, then sprinkle with cheese.
Bake until the top layer is golden brown, the potatoes are tender, and most of
the broth has been absorbed. Let the gratin cool for 20 minutes before cutting
and serving.
Note: For a richer version of this recipe, use 1 cup of broth. After
removing from the heat, add 1/2 cup cream to mixture.
Source: Patricia Rain,
Vanilla.com
 |
Nothing adds more versatility and elegance to your menu
than
Apollo® Fillo Dough pastry sheets and ready-to-serve fillo products. |
White Chocolate and Vanilla-Scented Bread Pudding
"Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs,
light cream, vanilla and cinnamon, studded with chunks of imported white
chocolate. Raspberries or currants are optional, but lovely. This recipe can be
made one to two days before and refrigerated until needed. Good hot (via oven or
microwave) or cold, as a cheesecake-like dessert. If you prefer, you can use
half milk and half cream. Serve with a dusting of confectioners sugar or
puréed raspberries. Offer this diner style in retro dessert cups, or trifle
style in wine glasses."
Makes 12 to 14 servings
Ingredients:
1/2 cup unsalted butter, melted
10 cups leftover challah, brioche or egg bread, in chunks or cubes
1-1/2 cups light cream
1 cup milk
1 cup half and half (light cream)
8 eggs, lightly beaten
1 cup sugar
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder
pinch salt
1 cup chopped white chocolate, coarsely chopped
1/2 cup currants or frozen raspberries
Preparation:
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan or baking dish.
Melt butter and cool. Prepare the bread by tearing or cutting into cubes.
Place the bread cubes in a large mixing bowl. In a separate bowl, mix together
the cream, milk, half and half, eggs, sugar, melted butter, vanilla, cinnamon, baking
powder and salt. Pour mixture over bread cubes and let stand 10 minutes to
absorb. Fold in white chocolate and currants or raspberries. Spoon into prepared
pan and dust top with a little confectioners sugar and cinnamon.
Bake 30 to 45 minutes, or just until pudding is set. Serve warm or at room
temperature.
Offer whipped cream or crème anglaise on the side, if desired, or garnish each
serving with cinnamon and confectioners sugar.
Recipe Courtesy of Chef Marcy Goldman
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Athens Foods is having a Recipe Contest that ends on December 29th. The
grand prize is $5,000. If you use fillo dough and have a great recipe, it might
be worth some real money
Click Here
for all the details. |
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