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Chef2Chef Recipe Club - Volume 2 Issue 98 - May 15, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Greetings Recipe Club. Today "The Vanilla Queen" Patricia Rain will share three more recipes with us. I've been browsing her site http://www.vanilla.com and found some very interesting facts about vanilla. I'll list a few of them for you. -------------------------------------------------- Interesting Facts about Vanilla Vanilla is the only edible fruit of the orchid family, the largest family of flowering plants in the world. It's a tropical orchid, and there are about 150 varieties of vanilla, though only two types - Bourbon and Tahitian -- are used commercially. Until the late 19th century, Mexico had the monopoly on growing vanilla, but now Madagascar and Indonesia grow the majority of the world's crop. Additional countries that grow vanilla include Guatemala, Costa Rica, Uganda, China, India, Papua New Guinea, Tonga, Fiji, Tahiti, and the Philippines. Vanilla is not only used as a flavor in foods and beverages, but also in perfumes. It's also used in many industrial applications such as a flavoring for medicines and as a fragrance to conceal the strong smell of rubber tires, paint, and cleaning products. More facts: http://www.vanilla.com/html/facts-fastfacts.html -------------------------------------------------- Wednesday Beef Tenderloin Steaks with Vanilla Béarnaise Sauce Ingredients: 4 beef tenderloin steaks 1/4 cup wine vinegar or dry white vermouth 1 tablespoon shallots or scallions, minced 1-tablespoon fresh tarragon minced or 1 teaspoon dried tarragon 1/3 cup butter (6 tablespoons) 2 whole eggs 1/4 - 1/2 teaspoon pure vanilla extract or to taste Salt and white pepper to taste Parsley for garnish Instructions: In a heavy 1-quart saucepan, boil vinegar or vermouth with shallots, tarragon, salt and pepper. Reduce to two tablespoons. Set aside. In the same saucepan, melt butter over medium-low heat. While butter is melting, beat eggs with vanilla, then add slowly to melted butter, beating with a whisk. Continue to beat until mixture is thick. Remove from heat immediately. If mixture begins to separate or is too thick, add a few drops of hot water and beat well. -------------------------------------------------- Vanilla.com Discover the enchanting world of vanilla and learn how everyone's favorite flavor performs culinary magic! Finely crafted recipes and tips from the Vanilla Queen and name chefs tempt both palate and imagination. Enjoy fascinating facts, lore, legends, travel information and stories about the versatile bean. The boutique offers premium vanilla extracts, beans, foods, perfumes and more. The Vanilla.COMpany provides a memorable journey into the realm of familiarity, comfort and pleasure, and offers a fresh look at an often-used and under-valued ingredient. You'll never see vanilla as plain again! http://www.vanilla.com -------------------------------------------------- Vanilla-Scented Butternut Squash Risotto Ingredients: 2 tablespoons extra-virgin olive oil 1/4 cup scallions, sliced thinly or 1/4 cup shallots finely chopped 1/2 cup chopped parsley 3-1/2 cups butternut squash, peeled and cut into small chunks or bite-size pieces 5 cups chicken or vegetable broth 1-1/2 cups arborio rice 2 tablespoons butter 1 teaspoon pure vanilla extract (or more to taste) 1/2 cup freshly grated Parmesan or Romano cheese Freshly ground black pepper and salt to taste Instructions: In a heavy-bottomed pan, cook scallions or shallots in oil over low-medium heat until lightly golden (about five minutes). Add arborio rice and turn several times to coat with oil. Turn the heat to medium-high, and add a ladle of broth, stirring constantly to keep rice from sticking to the bottom or sides of pan. When the broth has been absorbed, add another ladleful of broth the squash, and the parsley. Stirring steadily, to keep the rice from sticking, add the balance of the broth, a ladleful at a time. The rice is done when it is firm, but tender, and without a chalky center -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent deserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. Click for details. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Fresh Melon And Berries With Late Harvest Wine And Vanilla A simple, elegant, non-fat dessert or part of a brunch table, you can use any sweet late-harvest or dessert wine Ingredients: 1 large ripe honeydew, Crane, or Crenshaw melon, or a blend of two or more melons, cut into 1-inch cubes 1 cup blueberries 2 cups sweet white wine 1 teaspoon pure vanilla extract ½ teaspoon lemon zest Instructions: Chill the wine until very cold. Prepare melon and berries and place in chilled bowl (glass would be perfect). Add wine, lemon zest, and vanilla. Allow flavors to blend for 10 -15 minutes before serving. -------------------------------------------------- Shopping Lists: 4 beef tenderloin steaks 1/4 cup wine vinegar or dry white vermouth 1 tablespoon shallots or scallions 1-tablespoon fresh tarragon minced or 1 teaspoon dried tarragon Butter 2 whole eggs 1/4 - 1/2 teaspoon pure vanilla extract or to taste Parsley for garnish Extra-virgin olive oil 1/4 cup scallions 1/4 cup shallots 1/2 cup chopped parsley 3-1/2 cups butternut squash 5 cups chicken or vegetable broth 1-1/2 cups arborio rice Butter Pure vanilla extract (or more to taste) 1/2 cup freshly grated Parmesan or Romano cheese 1 large ripe honeydew, Crane, or Crenshaw melon, or a blend of two or more melons, cut into 1-inch cubes 1 cup blueberries 2 cups sweet white wine pure vanilla extract Lemon zest -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Our newest sponsor is FireBreath.com Register to win this gift crate of hot and spicy goodies by clicking the link below. Offer ends at the end of the month. You need to keep open flames away from this crate. Comes with Galena Blasting Powder BBQ Rub, Spontaneous Combustion Peanuts, Hot Sauce Harry's Dynamite Hot Sauce, and Galena Basting Sauce. http://html.chef2chef.net/goto.php?id=93 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. 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