Summer has arrived, which translates to grilling, barbecue and outdoor parties and activities. In other words, keep the food part quick and simple. That’s precisely what this salad is: Simple, crunchy, absolutely delicious.
Celery has a number of major health benefits, it’s low calorie, and combined with toasted walnuts, red onion or shallots and an oil and lemon vinaigrette with just a drop or two of vanilla, it’s an easy, light salad.
These days when we think of rhubarb, we think strawberry-rhubarb pie. It wasn’t always that way, however. Rhubarb was a very popular vegetable, easy to grow and often served stewed with some sugar as a dessert. It was used so frequently in pies that it was referred to as the pie plant.
So many choices. So many prices.
Are they all the same? What is the best vanilla?
Have you ever stared at the vanilla extracts on the store shelves and wondered which is the best vanilla extract to buy? In some respects, choosing a vanilla extract is like selecting a fine wine. How do you know which one to buy?
Read on for an insider’s view of vanilla extract, how to choose what’s best for you and why high-quality vanilla makes a world of difference in flavor.
The best quality vanilla extracts come with a price
The simple answer for what is the best vanilla extract often boils down to price. Good vanilla is not cheap. And because it is so pricey (it’s the world’s most labor-intensive crop), customers are often put off by sticker-shock.
Most supermarket vanilla extracts are mediocre
So stores try their best to buy the cheapest extracts they can find. That means most supermarket vanilla extracts — both brand name and store brands — while they may be pure vanilla, are usually of mediocre quality in comparison to the really fine quality extracts that are available elsewhere. This is also true in the big-box stores where bulk vanilla is fairly inexpensive.
If you aren’t sure whether or not you like rhubarb, this is a good place to start. If someone’s given you rhubarb, pick up some strawberries and make this jam. It’s quick and easy to make and you don’t have to process it as it will keep in the refrigerator for at least two weeks. Make some toast and try. If you like it, terrific. If you don’t, you have an automatic gift for someone who does.
The uniqueness of this cake is that it is both cake and mousse in one. Dense and killer-rich, it delivers an intense chocolate flavor that isn’t diluted with flour. I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss. A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.
Monteverde Cloud Forest Biological Reserve During the Dry Season
In my humble opinion, ecotourism is so much more fun and enlightening than staying at a resort full of amenities but short on soul. My visit to Costa Rica in March was full of soul, but even more, filled with many terrific experiences that I’ll savor for years to come.
Costa Rica has positioned itself as a world leader in responsible ecotourism. This is a wise move for a developing country with so many natural resources, a diversified, literate population, a relatively low crime rate (and no army!) and a stable economy. The Ticos, as they refer to themselves, say they were lucky that their country didn’t have resources like abundant gold, silver or oil, so their country was largely ignored instead of plundered like so many of the countries in the Americas.
Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!
You can use chocolate in blondies if chocolate isn’t an issue. I like chopping chocolate from a large bar and include all the little pieces as they melt into the dough, though chips work fine as well. You can substitute butterscotch chips, peanut butter chips, even chopped Heath bars. Or, keep it simple and just use chopped nuts. If you are adding chips, however, you may or may not want a whole cup of toasted nuts — it’s your call.
Every spring I look forward to at least one dish that includes fava beans. Like artichokes and asparagus, favas burst delicious green energy flavor. Truthfully, I never tasted favas until well into adulthood as my mother, who spent summers on her grandparents’ farm in Canada, always said that fava beans were animal feed. To that I say, “It’s good to be a cow.”
Commercial salmon season just opened on the California Coast. Sport fishing for salmon has been open for several weeks now and a friend of mine who crews on a few sailboats out of Moss Landing has shared both the prized Dungeness crabs and fresh salmon fillets from her friends at the harbor. In exchange, I’ve sent fresh pineapple upside-down cake back to her friends as a small thank you. What I’ve found is that those who fish love freshly baked desserts. Works well for all of us!
As a serious food enthusiast, along with my dedication to equitable opportunities for farmers, one of my favorite activities is visiting farms. No matter if they flourish in a temperate or tropical climate, I always learn from the farmers as well as from the plants, birds, insects and animals who call the farms their home. I indulged this passion during my recent trip to Costa Rica where I toured farms in the mountainous San Carlos district, a rain forest region in Alajuela province, famous for fine Arabica coffee, sugar cane, pineapples and cattle production. Vanilla is now grown on a few farms in this district, usually in tandem with other crops, including commercial production of trees for use in home building. From there I continued down to a vanilla and spice farm in the lowland Central Pacific coastal region in Quepos district, Puntarenas province.
Given all the bad press on the evils of sugar, we know we need to be judicious about our intake, but it’s oh-so-difficult! We’re hard-wired to love it; sweet is the first taste sensation a newborn baby experiences, and for many of us, sweets are downright addictive. Given that we’re constantly reminded to limit our sugar consumption to prevent obesity, metabolic syndrome, diabetes and tooth decay, you can imagine my surprise when my favorite sugar — maple syrup — was recently declared a super food!
Recently I’ve been revisiting some of the recipes posted on The Vanilla Company site to enhance them with photos. I admit, I keep choosing desserts that I love and that go well with fresh berries. After all, it’s the season! That said, who doesn’t like a lemony-fresh, dense, slice of cake that has been partially covered with strawberries or raspberries soaked in raspberry wine?
If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist, delicate in texture and bursting with flavor. This is especially true if you use my Kick-ass Applesauce recipe as the base for these muffins. They are really, really good!
Let’s look at the so-called vanilla from Mexico, Central America and the Caribbean for the answer
A common misconception exists about vanilla from Mexico, Central America and the Caribbean. People rave to me about the fabulous deal they got on a giant bottle of vanilla extract in Mexico, Haiti, Guadeloupe, etc. It has such a unique flavor and it’s stronger than any vanilla they’ve ever used. And wow, was it inexpensive!
Well, sorry folks, it isn’t pure vanilla extract. In fact, the cheap, dark (or clear) product in the big bottle is not vanilla at all. It is imitation vanilla with unknown ingredients!
Because vanilla originally came from Mexico, Central America, and the Caribbean, and because, at one time Mexico produced the world’s finest pure vanilla, it would seem plausible that it would still be true. In fact, more than 99% of all of the so-called vanilla extract bought in retail venues in Latin America is imitation vanilla.
In 2013 I was contacted by the National University of Costa Rica to speak at a round-table conference on vanilla in 2016. I was both honored and excited by the prospects of returning to Costa Rica after 52 years (which sounds impossible, but it’s true).
Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!
Ah, the delicious allure of romance, the intensity of a new infatuation, the rapture of falling in love. Pretty powerful stuff, the pleasures and passions of romance and love. Spring, summer, fall and winter, we’re in love with the idea of love. The perfume industry thrives on our desire to lure and captivate the object of our affection and vanilla performs an important role in the drama. While the romantic sunset at the seashore and that special song may make us swoon, taste and smell are big players in the game of love.
So, how does vanilla steal the show? Is it an aphrodisiac? Will it enhance our love lives? Let’s explore a few of the myths and facts surrounding the illustrious bean to see if, indeed, there are seeds of amorous evidence inside those sleek black pods.
It’s Fat Tuesday, the last day of Mardi Gras. Time to eat Beignets and drink Cafe au Lait, best made with a coffee-chicory blend or French Roast. Quite honestly though, you can make any day special by making and serving Beignets and you don’t necessarily need Cafe au Lait, though, why not?
Visiting the San Francisco Specialty Food Show is always a January highlight for West Coast food professionals. It’s like a giant no-host cocktail party but with samples of 80,000 foods and beverages but no cocktails. Although I don’t remember when I first attended a show, it was sometime in the late 1980s. At that time, the event was housed in the main hall at Moscone Center, and it was possible to walk the entire show, visit with vendors and eat yourself silly in one day. Walking even one full row meant required a certain amount of discipline, however. Chocolates, olive oil, lots of cheeses, more chocolates, olives, sausages, hard candies, scones and soda might all be in the same row. It took me several shows to remember that I didn’t have to taste everything, no matter how enticing, especially in random order. Fortunately, there were pitchers filled with water strategically placed to clear jaded palates.
It’s the end of the holiday season. You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or, there’s the nut cake you were gifted; you’ve meant to serve it before now but it’s gotten too dry. No need to waste what you’ve already got as stale cake just begs for new life!