December 03, 2006 |
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 How to
Choose and Use Vanilla Beans 101
Choosing 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.
Click through for
Tips on
Selecting, Storing and Using Vanilla Beans.
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Recent News on the
Chef2Chef News Desk! Click Here to Add Your News.
 Athens
Foods for the Holidays!
Nothing adds more versatility and elegance to your menu than Athens™ and
Apollo™ Fillo Dough pastry sheets and our wide array of handmade,
ready-to-serve fillo products. Click for
Free Recipes
Making an impact is easy when using high-quality fillo products from Athens
and Apollo. It is no wonder that we are the #1 choice of professional chefs.
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This Week's Foodservice Daily Newsletter:
Vanilla: Golden Orchid of the Americas
Date: December 4, 2006 - December 8, 2006
Guest Host: Patricia Rain - Vanilla.com
Theme: Vanilla: Golden Orchid of the Americas
- Monday: Rompope (Mexican Eggnog); Pollo con Chile Seco;
Cuban Flan.
- Tuesday: Vanilla-Fragranced Duckling Madagascar Style;
Bourbon Vanilla Macadamia Nut Tart; Vanilla Cream Sauce with Baked Fall Fruits.
- Wednesday: Papaya Chicken with Vanilla-Scented
Coconut Milk; Shrimp with Coconut-Vanilla Sauce; Vanilla Banana Mac-Nut Cookies.
- Thursday: Roast Leg of Lamb with Cranberry Vanilla
Wine Sauce; Moroccan Orange Salad; Vanilla Flavored Corn Meal Cookies.
- Friday: Vanilla-Scented Potatoes Gratin; Herb-Stuffed
Chicken Breasts With Black and White Bean Compote; White Chocolate and
Vanilla-Scented Bread Pudding.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
Mexican
Shrimp Council Awards Culinary Scholarships
Mexican Shrimp Council Exposes Emerging Chefs to Premium Shrimp
from Mexico
Chicago, IL; November 28, 2006 – The Mexican Shrimp Council has awarded $6,000
in tuition scholarships to three student chefs from The Illinois Institute of
Art – Chicago culinary arts program. Winners of a Mexican shrimp cooking
competition held recently in the school’s kitchens, the three students were
selected by judges according to contest criteria ranging from flavor, taste
and texture to creativity of preparation.
Top winner Jose Fontanez earned the $3,000 grand prize for his culinary
creation of “Seared Mexican Shrimp with Coconut Curry Tequila Sauce.” The dish
featured a saffron confetti risotto and sautéed Swiss chard.
Anna Davis and Grayson Hendricks won tuition scholarships of $2,000 and $1,000
respectively as first and second runner-ups. Davis prepared a “Mexican Shrimp
Fiesta with Mushroom Asparagus Risotto.” Her recipe was served with a mixed
green salad with citrus. Hendricks’ winning creation was “Caribbean Mexican
Shrimp with Yellow Curry Risotto.”
The cooking competition was the highlight of an educational
presentation that included guest lectures by Mexican Shrimp Council
representatives on Mexican shrimp fishing and farming methods, product
traceability, sustainability practices, product purchasing and quality aspects
of Mexican shrimp. Authentic Mexican Shrimp was also provided for practical
instruction.
The contest was held on November 17 at The Illinois
Institute of Art – Chicago culinary campus and judged by school instructors
Tom Smiley and Susan Taves, as well as culinary program alumni Katina Lionikis
and Albert Mendez.
For the
Rest of the Story
Looking for Culinary Treasures? Shop in the Chef2Chef Market Place for the
Holidays!
The holidays are upon us. Online shopping is expected to grow
more than 30 percent over last year. If items on your shopping list include specialty
foods of all kinds, beverages, kitchenware, uniforms, services, gifts and
more, please remember the
Market Place sponsors who
support Chef2Chef.net. They make all this possible. Thank you. The team at
Chef2Chef.
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Maine
Goodies Over 1500 Maine made or inspired products. New additions: Dried and Powdered Wild Maine
& Porcini Mushrooms. New Holiday Catalog |
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At our campus in Hyde Park, New York, we don’t just have
master chefs; we have the most Certified Master Chefs of any culinary
college. Inquire now! |
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BulkFoods.com Spices, Nuts, Chocolates, French Sea Salt, Candy, Dried
Fruits, Trail Mixes and Baking Ingredients and so much more. Many Holiday Favorites! |
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Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'.
Authentic recipes, unique cooking styles and indigenous cuisine-Cajun,
Creole and more |
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Mikey's
Marinade A true GOURMET treat for the taste senses, turning ordinary
into EXTRAORDINARY! If you grill steaks and chicken, get Mikey's today! |
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Vanilla.com Wholesale and retail boutique selling premium vanilla
products online. Your Source For All Things Vanilla! Meet
the "Vanilla Queen!" |
 Athens
Foods' Mini Fillo Shells Holiday Recipe Contest
The holiday season brings with it a sense of family, giving and —of course—holiday food favorites!
Do you have a recipe that is always a holiday hit with friends and family? Athens Foods® invites you to celebrate
your recipe creations by entering its Mini Fillo Shells Holiday Recipe Contest,
which features a $5,000 Grand Prize.
Now...Wouldn't that be a great way to start your New Year?
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Today's Recipe: The Ultimate Cookie
This recipe was given to me by my friend Patricia Rain,
host of our Foodservice Daily Newsletter this week. Pam and I have even used
this recipe for a couple of our Personal Chef clients. Now they request
them each year for the holidays!
Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup salad oil
1 cup uncooked rolled oats, regular
1 cup crushed corn flakes
3 1/2 cups sifted all purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans
1/2 cup macadamia nuts
1 cup chocolate chips
Preparation:
Pre-heat oven to 325 degrees. Cream together butter and
sugars until light and fluffy. Add egg and vanilla; mix well. Add salad oil;
mix well. Add oats and cornflakes, mixing well. Add flour, baking soda and salt,
then coconut, nuts and chocolate chips, and stir until well blended. Use small
scoop and place balls onto greased or parchment paper lined baking sheets.
Flatten slightly with finger tips. Bake 12 minutes or until golden brown.
Allow to cool on cookie sheet for a few minutes. Makes 8 dozen.
Variations:
Substitute white chocolate chips, raisins, dried cranberries, dried cherries
or dried apricots in whatever combination appeals.
Wrap each cookie in plastic wrap to keep it clean as it travels.
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