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Over 450,000 unique visitors visit Chef2Chef each and every month. If you have products or services that you would like listed in the Market Place, contact me HERE | Fast Facts on Vanilla Vanilla is the only edible fruit of the orchid family, the largest family of flowering plants in the world. The United States is the world's largest consumer of vanilla, followed by Europe - especially France. About 1400 tons of dried vanilla is produced worldwide each year. Our worldwide interest in natural vanilla has grown considerably in the past several years, however, and the current annual demand is for 2200 tons of vanilla. 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. The dairy industry uses a large percentage of the world's vanilla in ice creams, yogurt (fresh and frozen), and other flavored dairy products. Despite all the wonderful ice cream choices available in the market place, most customers say, "Make mine vanilla!" Because vanilla is so much in demand, and because it's so expensive, synthetics are often used instead of natural vanilla. In fact, 97% of vanilla used as a flavor and fragrance is synthetic. Information Source:
Vanilla.com
Today's Recipe from Patricia Rain: POLLO CON CHILE SECO "This is an adaptation of a recipe made by Gloria Vallejo Casarin, a dear friend in Papantla, Vera Cruz, the center of the vanilla growing region. Gloria and her husband are vanilla growers as well as producers of a rich Mozarella cheese. Vanilla is a frequent ingredient in her delicious regional dishes." Ingredients: - 1 large chicken cut into serving size pieces
- 1 cup water or chicken broth
- 1/4 cup or to taste large dried chilitepin chiles (or substitute other dried chile)*
- ¼ cup mild cider vinegar
- 2 tablespoons lard or butter
- 3 large garlic cloves, finely chopped
- juice of two oranges
- 2 vanilla beans, split open
- salt and pepper to taste
Instructions:
Place the chicken and water into a large heavy pot. Bring to a boil, then cook, uncovered until the water has evaporated and the chicken is cooking in its fat (about 20 minutes for a supermarket chicken). Continue cooking until the skin is lightly browned on all sides. Once the chicken is cooking, place chiles in a heavy skillet over low heat. Toast, stirring constantly, for about 10 – 15 minutes. They should be slightly darkened, but not burned. Let cool slightly, then grind to a fine powder. After chicken is browned, remove excess fat, then return to heat. Sprinkle chiles, salt and pepper over the chicken, turning to coat evenly. Add vinegar, lard or butter, garlic, orange juice and vanilla bean, and cook until the vinegar has mellowed and chicken is well cooked. Serve with rice, beans, tomatoes and tortillas * You can use pre-ground Mexican chile or cayenne. |
Vanilla.comDiscover 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!
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Bon Appétit from Your
Chef2Chef Team. |
