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I'm amazed at how superior your vanilla is!
- Des, The Grommet

Author Archive

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Persimmon and Pear Salad with Blue Cheese and Pecans

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When the weather outside is cold and damp, salad isn’t the first thing that comes to my mind when I’m planning a meal. That said, salads are a refreshing contrast to a rich, heavy stew, a hearty grain dish, or roasted meat. I like the subtle sweetness and crispness of Fuyu persimmons and Japanese pears, but if neither is available or you prefer, substitute firm, crisp apples and grapes. The salty, sharp character of blue cheese balances the sweetness of the fruit. A good appetite stimulator! And trust me on the vanilla. It always brightens salads.

Cream Puffs and Profiteroles

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Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.

Tips for Great Choux Paste

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The year I turned 15 I spent the summer with my cousins in Connecticut. I had been cooking since I was very young and especially loved to bake. One afternoon when my cousin and I were hanging out with a friend down the road, the friend’s dad asked if I would teach his daughter to cook. Being 15, cream puffs seemed like a great idea as we could eat the lesson.  Much more interesting than something practical like French toast, hamburgers or soup.  In the middle of making the cream puffs there was a thunderstorm. As California doesn’t get rain in the summer and we rarely have thunderstorms, I was quite surprised when we ended up with a soupy mess. While I don’t know that the thunderstorm and the humidity caused the fail, they were the likely suspects.  This is the first — and only — time I ever had trouble with cream puffs. Until this week.

Brussels Sprouts with Pistachios and Pomegranate-Vanilla Glaze

 

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In the mid-1980s I wrote the Artichoke Cookbook. It was quite successful and so the Brussels sprouts growers on California’s Central Coast asked me to write a cookbook for them. My then husband said he would leave me if I did; he hated them that much. I didn’t write the book though we did part ways a few years later and, after he left, I brought Brussels sprouts, among other things, back into my life.

Applesauce Cake with Caramel Glaze

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 This is an adaptation from a recipe off of one of my favorite blogs, Food 52 – Terrific for an autumn day like today when a storm is rolling in. It’s especially good with homemade applesauce, but this isn’t a requirement. Given most people don’t bake these days, I’m finding people are overjoyed to have fresh, homemade desserts and fancy is not necessary. In fact, recipes that bring up childhood memories seem to be the most appreciated.

Pumpkin Chiffon Cake

Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked pumpkin cake or pie — or latte, I might add? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.

Bob’s Red Mill Review

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Why I love Bob’s Red Mill products and use them daily

Bob Moore and I met at the January 2016 Specialty Food Show in San Francisco. I felt as excited as a teenager meeting Beyonce as Bob has been one of my heroes for a very long time. While waiting in line one of his employees commented that he really loves to talk with the public. I told him that I would do my best to keep our conversation short but it would be hard given my admiration for him.

Apple Fritters

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It’s apple season again. Makes me think of returning to school with the ubiquitous apple in my lunch box. How about you?
 
While the supermarkets carry the standards like Red Delicious, you can usually find the tastier heritage varieties filling the farmers markets and countryside fruit stands. Yesterday when I drove the back roads of Watsonville to visit a friend, there were rows of trees loaded with Yellow Delicious, Newtown Pippins, Jonagolds and other heritage varieties. I picked up some Jonagolds and Yellow Delicious at my local farmers market; the old fashioned apples are worth seeking out.
 

Simply Fabulous Oatmeal Chocolate Chip Cookies

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Like most of us who were raised on chocolate chip cookies, I’m crazy about them. However, I find a lot of ccc’s boring because they’re a little too bland and sugary. Kind of the “white bread” version. That’s why I like them with toasted oats and nuts.  But what makes these cookies most interesting is the chocolate. Chocolate chips are fine, but most of the brands contain paraffin so they don’t melt easily and become gooey. If you can find them, I like Guittard’s pistoles, which are chocolate discs that have a lower melting point and are quite tasty. I chop them coarsely. They come in an extreme milk chocolate at 38% or bittersweet at 66%.

Easy Pie Hacks for Great Results

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A Quick history of pie
According to historical accounts, pie has been around since the Egyptians, and they probably learned about pies from the Greeks. The crusts weren’t always eaten, however, but acted as a way to encase meats. The first English pies were made from crows and meat fillings are still a popular Pub entree. Crow pie? Not so much.

Apple and Blueberry Cake

IMG_4429_FotorThis quick and easy cake comes from Janet Sawyer, owner of Little Pod and author of Vanilla. It is an adaptation of a Mary Berry favorite. (Mary Berry is a well-known English culinary professional and cookbook author.)  It’s perfect as an afternoon cake and can also be served for brunch. Vary the fruits based on the season; it’s as adaptable as it is easy to assemble.

Blackberry-Vanilla Pie

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Those of us crazy about fruit watch the farmers markets and stores like hawks, waiting for the first berries to arrive as the signal that yes, summer is coming! Similarly, we know that summer is in full swing before blackberries are ripe on the vines and ready to harvest though technically they’re available somewhere in the States between mid-June and early September.

Blackberry-Vanilla Sundaes

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On the California Coast, blackberry season begins when summer is already in full swing. The berries are slow to ripen as even on warm days the evenings are cool, so there aren’t evening hours to help turn the berries from red to black. When they’re finally ripe, it’s easy to forget the long wait for the reward of their sweet burst of flavors. And, the additional reward is when other summer fruits wind down, there are still blackberries into early autumn.

Fruit Galettes and the Crust that Encompasses Them

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When the warm days of late spring arrive, the Farmer’s Markets in California are a veritable cornucopia of early peaches, nectarines, apricots, pluots, apriums, plums, strawberries, rhubarb and cherries! My mind whirls over which to choose and how to use.

My cat feels similarly overwhelmed as he sits in the garden — will it be a gopher, a rat, a mole, a bird?  (Most cats concur that a plump gopher in the mouth is worth two birds in the bush.)

My decision? Begin the season with strawberry rhubarb galettes in honor of my brother who has a May birthday and a love of rhubarb. For fun I also chose some yellow nectarines, brightly acid and juicy.

CASEM COOP: A Story of Commitment, Endurance and Love

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It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable to changeAttributed to Charles Darwin

If you’ve traveled to Costa Rica, you’ve experienced its beauty and the many ways to enjoy all it offers. A small, narrow country angled between Nicaragua and Panama, it is bordered on the east by the Atlantic Ocean; on the west, the Pacific. It has a high literacy rate, no military, is politically stable and welcomes tourists to enjoy its warm, tropical weather, outdoor activities and eco-tourism.

Peach Delight Frozen Yogurt

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Homemade frozen yogurt has become one of my passions this summer. I’ve especially enjoyed using freestone peaches and strawberries. You can use berries, nectarines, mangoes, and even poached apples or pears with most of the juices drained. Simply follow the basic recipe and adjust sweetener (use sugar if you prefer) to taste. I add a little sugar to the fruits to get the juices running; you can skip that step if the fruit is already juicy.

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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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