Volume 8, Issue 113 - June 15, 2005

Hello Recipe Club,

Madagascar is the largest vanilla producer in the world. Despite its impact as a cash crop, the Malagasy have never used vanilla in cuisine, mainly because the growers live in the countryside and have not been taught how to use it as a flavor. Because Madagascar has such diverse populations of animals and birds as well as an incredible assortment of orchids and other tropical flowers, eco-tourism is very popular.

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Grilled Skirt Steak Salad with Black Beans and Mango

Ingredients:

Salad:

2 pounds of skirt or other steak, grilled and cut into thinly sliced pieces
1 large head of Romaine lettuce, washed and torn into bite-sized pieces
1 cup fresh baby spinach, washed
1/2 red onion, sliced very thin
1 avocado chopped
cherry tomatoes, halved

Salad Dressing:

1/4 cup wine vinegar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon sugar

Black Beans and Mangoes:

2 cans black beans, drained and rinsed
1 jalapeño chile, chopped finely
1 ripe mango, chopped
1 small chopped red onion
2 garlic cloves, minced
1/2 cup chopped cilantro
1 tablespoon olive oil
1/2 teaspoon pure vanilla extract
a squeeze or two of fresh lime juice

tortilla chips or warm tortillas

Preparation:

Place all salad ingredients in large salad bowl and toss with dressing.

Mix ingredients for black beans and mangoes. Serve in a bowl along with salad and either fresh tortilla chips or warmed corn or wheat tortillas.

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Jamaica Agua Fresca

Jamaica flowers (dried hibiscus) can be found in Mexican, Latin American, or Asian grocery stores or in the ethnic section of supermarkets. The flowers make a very refreshing, bright red drink. Jamaica is often used as a tea as well.

Ingredients:

1 quart water
2/3 cup (1 ounce) dried hibiscus flowers
1 vanilla bean, sliced lengthwise
3/4 to 1 cup sugar (to taste)
1 quart cold water

Preparation:

In a large saucepan, bring the quart of water to a boil. Add flowers and vanilla bean to the boiling water, remove from stove and allow to steep for at least 20 minutes. Strain the mixture into a 2 quart pitcher, saving the vanilla bean for another use. Add the sugar and stir to dissolve. Add cold water and adjust sweetening. Chill and serve over ice.

Variation: Cut cold water to 1 pint and add 1 quart cold ginger ale.

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Mexican Vanilla Ice Cream

Makes 1 quart

Ingredients:

1 Mexican vanilla bean, split
1 cup half and half
2 cups heavy cream
1 cup sugar, divided
6 large egg yolks
1 tablespoon pure Mexican vanilla extract
1 teaspoon freshly ground canela (Ceylon cinnamon)

Preparation:

Scrape the seeds from the split vanilla bean. Place the vanilla bean and seeds, half and half, heavy cream and 1/2 cup sugar in a saucepan and gently warm over a low flame until the sugar has dissolved.

Place the egg yolks and remaining 1/2 cup of sugar in a bowl and beat (electric mixer or by hand with a whisk) until the mixture thickens and turns pale yellow.

Add about 1/2 cup of the warm cream mixture to the egg yolk mixture and beat until blended. Gradually add the rest of the warm cream mixture to the egg yolks, beating as you do so.

Return the custard to the saucepan and gently cook until it thickens to the coats-the-spoon stage. Don't hurry this step. Stir constantly over a low flame, taking care not to curdle the mixture.

Strain the mixture through a fine mesh sieve. Remove the vanilla bean, scrape out the pods and add to the strained custard and stir until well blended. Add additional extract to taste and the canela. Chill until very cold.

Continue the final process of making the ice cream according to the manufacturer's instructions of your ice cream maker.