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All About Vanilla Beans
How to Chose and Use Vanilla Beans
Vanilla beans - those pricey, fragrant, dried seed-pods that offer no easy clue about how to use them - are native to tropical America. There are over 150 varieties of vanilla orchids (there are 27 varieties in South Florida alone), but only two species are used commercially to flavor and fragrance foods and beverages-- Bourbon and Tahitian. Bourbon beans are botanically known as Vanilla planifolia or Vanilla fragrans and originally came from the Gulf Coast of Mexico. When grown in Mexico they're called Mexican beans. On the other hand, beans from the same plant stock are called Bourbon beans if they grow in Madagascar, Indonesia, and many other regions. The big exception is the beans from Tahiti. Even though Tahitian vanilla is now considered its own species, the original plant stock also came from Mexico.
Beans vary in flavor and fragrance when they are grown in different parts of the world. Soil and climate differences as well as methods of curing the beans imbue unique qualities in beans. Vanilla grown only 20 miles apart can have subtle but distinct differences in flavor and appearance.
For more tips on choosing, using and storing vanilla beans Click Here
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of Mexican Shrimp, you need little more than simple ingredients like lemon and lime, or olive oil and garlic. Mexican Shrimp have no business in a complicated dish. They’re more of the bare-it-all type, as it would seem chefs are too. These days, it’s about pairing it down to simple, elegant creations. Hence, the new naked cuisine.
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Recipe Club:
Date: December 6, 2004 -December 10, 2004
Guest Host: Patricia Rain
Theme: Recipes from The Vanilla Queen - Monday: Dominga’s Vegetable Soup; Pollo con Chile Seco; Natilla; Rompope
- Tuesday: Poisson Cru–Tahitian Ceviche; Papaya Chicken with Vanilla Scented Coconut Milk; Banana Poe
- Wednesday: Vanilla-Fragranced Duckling, Madagascar Style; Vanilla Scented Savory Polenta; Pomeroon Mousse Pie
- Thursday: Chicken Livers with Vanilla White Wine Sauce; Couscous Salad with Apples, Cranberries and Smoked Turkey; A Great Lowered Fat Vanilla Cheesecake
- Friday: Vanilla Bernaise Sauce for Medallions of Beef, Portabella Mushrooms, or Chicken Breasts; Moroccan Orange Salad; Fresh Creamed Corn; Light Lemon Ice Cream
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
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Looking for Culinary Treasures? Shop in the Chef2Chef Market Place for the Holidays!
The Holidays are upon us. Online shopping will increase by over 30% over last year. If items on your shopping list include specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts and more, please remember to support the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.
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Pear-Vanilla Ice
This is a lovely “palate cleanser” or intermezzo course when serving a sumptuous feast. It’s also perfect as a light dessert.
Ingredients: 1 cup sugar
2 ripe pears, peeled and cored
1 tablespoon lemon juice
1 vanilla bean, split lengthwise
Pear slices and fresh mint for garnish
Preparation:
In a small saucepan, combine sugar, 1 cup water and vanilla bean. Cook over high heat, stirring until the sugar dissolves, about 2 minutes. Pour the syrup into a bowl and let cool.
In a food processor, combine the pears and lemon juice. Purée until smooth, about 2 minutes. With the machine on, pour in syrup (with the vanilla bean removed).
Pour into an ice cream maker and process according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour into a shallow pan and place in freezer until frozen. When frozen, run mixture through the food processor until smooth and serve. Garnish with pear slices and mint.
Makes about 3 cups.
Recipe Author: Patricia Rain from Vanilla.com. Click here for more great Holiday Recipes
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