Volume 9, Issue 113 - December 7, 2005

Hello Recipe Club Member,

Just a reminder folks....Patricia Rain is going to be giving away a copy of her book, Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance and 2 copies of The Vanilla Chef.  If you would like a chance to win one, do so by Clicking Here  Patricia is expecting a new grandchild from daughter Serena, so everyone think positive thoughts for mother, grandmother and the baby. And remember...for all things vanilla, visit Vanilla.com

This is a lovely holiday dinner that can be assembled ahead of time and served with minimal work. Serve with a green salad and hot, crusty rolls.

Chef Stefan Global Gourmet The finest hand sourced sea salts and peppercorns, seasoning blends, truffle products, gift sets and more. Available in bulk too.

Salmon Steaks in Red Wine

Ingredients:

4 salmon steaks or fillets, 4 to 6 ounces each
1 teaspoon pure ground vanilla bean powder
1 teaspoon Fleur de Sel or Sel Gris (Kosher flaked salt can also be used)
zest of one lemon
3/4 cup red wine (can substitute broth if preferred)
1/4 cup chopped parsley

Preparation:

Heat oven to 325 degrees F.

Blend vanilla bean powder, Fleur de Sel and lemon zest in a small bowl. Rub on salmon steaks. Place salmon in a baking dish. Add red wine. Place in oven and cook until fish is almost done. Time will vary depending on whether steaks or fillets are used.

Remove salmon to a heated platter. Reduce wine by a half and pour over salmon. Sprinkle parsley over top.

BitchinKitchenWear.com Complete One Stop Shop for all your Chef Clothing and Shoes. Easy Online Shopping and Great Customer Service is what Sets Us Apart.

Vanilla Scented Savory Polenta

Makes 4 servings

Ingredients:

1 cup polenta
3 cups chicken or vegetable broth
1/2 cup cream or evaporated milk
1 tablespoon butter (optional)
1 1/2 teaspoons pure vanilla extract
1/2 cup Havarti or Swiss cheese (or other mild creamy cheese)
1/4 cup shredded or grated Parmesan cheese
salt and pepper to taste

Preparation:

In a 5 to 6 quart pan, blend polenta, broth and cream or milk.  Stir over high heat until mixture just comes to a boil, then reduce heat and simmer, stirring often, until the polenta is smooth and no longer tastes gritty (about 15 minutes).

Add pure vanilla, butter and Harvati (or Swiss) cheese.  Add a little more broth or cream if mixture is too thick.

Serve in a bowl with Parmesan cheese sprinkled over the top.

VermontButcherBlock Handmade butcher blocks, prof. cutting boards, decorative cheese/sushi boards & wine racks. Personal/Corp. logo laser engraving too!

Wine Poached Pears

This delicious fruit dish can be made ahead and served room temperature or slightly warmed up.

Ingredients:

4 to 8 ripe, yet firm, pears
1 bottle fruity white wine such as a Riesling or Sauvignon Blanc
2 cups cherry cider or white grape juice
1 cup sugar
1 cinnamon stick
1 vanilla bean, split open
zest of 1 lemon

2 tablespoons raspberry liqueur (optional)

Preparation:

Carefully peel the pears, leaving the stems intact.

In a deep saucepan combine the wine, cider or juice, sugar, cinnamon stick, vanilla and lemon zest and bring to a boil. Reduce to heat to a simmer and add the pears, placed upright in the pan. The poaching liquid should completely cover the pears while cooking, add more water or juice if necessary.

Poach the pears until tender, 25 to 35 minutes and leave in the liquid until ready to serve.

Just before serving add raspberry liqueur. Serve warm or at room temperature with the pears standing upright in the serving dish and poaching liquid spooned around them.

Serve with cream if desired.