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- Des, The Grommet

Bread, Wine, Chocolate: The Slow Loss of Foods We Love — A Review

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In late March I received an e-mail from Simran Sethi requesting an interview regarding the cyclone that struck Madagascar two weeks earlier and how it would impact the already troubled vanilla market. I responded that I would be happy to talk and a date and time were set. What happened next was serendipity. Within a few minutes of our meeting, Simran and I realized we have been traveling the same path with the same concerns and seeking the same outcomes on behalf of those who grow the foods we all love that are becoming endangered in ways that most of the world is unaware.

Vanilla Mule

Vanilla Mule

Want to enhance a classic Mule? Add Vanilla to it!

Spicy, tangy and refreshing, The Mule, with its hint of mint and twist of lime is the perfect way to cool off after a hot summer’s day. Love lime and ginger but don’t drink alcohol? No problem. Simply leave it out and enjoy this refreshing beverage without.

Master Sauce Chicken

 

IMG_4796_FotorRecently I reconnected with a recipe I learned to make from a boat maker on the West Marin coast. He was raising his four children alone and, as they reached their teens, they rotated cooking chores, with each of them specializing in a type of cuisine. It made meals varied and interesting. Weekends, as I recall, were negotiable and depended on who was home. Ed’s specialty was Chinese; Master Sauce Chicken and Eggs Foo Young. While the latter was good, I fell in love with Master Sauce Chicken, as the sauce can be reused in a number of different ways. (One of my favorites is to use it over meatloaf instead of ketchup.) 

Lamingtons

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While there seems to be some debate regarding the origin of their name, which you can read more about here, there is no debate that Lamingtons are a favorite treat among Australians – So much so that they have a full day dedicated to them – July 21st! We found them to be such a clever way to repurpose left over pound cake or sponge cake that you no longer have to go down under to enjoy this adorable little treat. Enjoy these tasty morsels of chocolate and coconut dipped confection in July or any other time of the year. Tiny bite sized cakes, they’re perfect for tea or an after supper sweet.

15 Minute Pasta Dinner

 

IMG_4743_FotorThere’s nothing quite so frustrating as coming home from work tired and hungry, gazing into the refrigerator, then retreating because there’s nothing that says “make this” in there. We’ve all been there. I admit that packaged tomato soup and scrambled eggs have gotten me through several moves and writing deadlines. However, award winning cookbook author, Barbara Kafka, has helpful solutions for all kinds of daily culinary dilemmas and her 15 minute pasta solution is brilliant. Made with ingredients you are likely to have around (though I doubt everyone has heavy cream waiting for just the right moment), this pasta recipe is delicious, filling, and with a few additional ingredients, scores as healthy too.

Mint Julep

 

Mint Julep

The Mint Julep has long been associated with the south, but is thought to have gotten it’s roots centuries ago in the Arab world, as the Julab. Now it’s most famously associated with the Kentucky Derby. Regardless of where you reside, you can enjoy a Mint Julep in the comfort of your own home, with or without your derby hat.

Asian Inspired Salmon

Fresh salmon is amazing. Ask any bear living along the Pacific Coast, and it will fully agree, assuming it’s not considering you as its next meal. It is rich, meaty, and delicately flavored. As a result, whether you cook it over a fire, grill it, or prepare it in the oven, the sauce should enhance, not overpower, the salmon. 

Flo Braker’s Tangy Lemon Custard Tart with Pomegranate Gelee

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Flo Braker is a fabulous baker and her book Baking for All Occasions is filled with wonderful creations. One of our all time favorites, which is a hit with everyone who tries it, is her Tangy Lemon Custard Tart with Pomegranate Gelee. Decorate the top with halved cherries and blueberries and it makes a perfect dessert for the Fourth of July, but don’t be limited to these fruits; use any stone fruits you’d like!

Persian Saffron Chicken

Can we ever have too many recipes using chicken? Amazingly enough, while meat consumption is down, Americans eat about 60 pounds of chicken a year which breaks down to about five pounds a month. So, in my opinion, the answer is no! And, if rotisserie chicken grabbed on the go is your default (and even if it isn’t), it’s time to try something deliciously different. You can prepare the chicken up to two days ahead of time, perfect for entertaining. This also allows the flavors to fully develop.

Savory Vegetable Galette

Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.

Italian Custard Cake

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Courtesy of Weezie Mott

Weezie Mott ran a cooking school in Alameda.  She and her husband, lived in Italy for several years and later led European culinary tours for years. When Weezie served me this cake, it was love at first bite. I immediately asked for the recipe and promised my undying loyalty. It’s a little labor intensive, but you will receive so much praise for your effort that you won’t mind in the end.

Saffron Bread

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Saffron has been a coveted spice used by people across many cultures for roughly 3,500 years. A little more than 200 years ago England was the world’s largest producer of saffron, growing it in the loamy soil in Essex County. Interestingly enough, David Smale has revived the art of growing saffron near the village of Saffron Walden. The town’s name was changed to its current moniker during the Middle Ages when saffron was first grown there.

The Truth About Saffron

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It appears that saffron is a flavor we either love or loathe. I’m in the love camp, and thoroughly enjoy a good, earthy paella and tagine as well as freshly baked saffron bread tinted a delicate shade of yellow and with the slightly bitter flavor of this valuable stigma of the autumn crocus. I also drink saffron as a decaffinated tea, as it contains numerous health benefits,  and a well made ice cream, redolent with saffron is a rare treat.

Shrimp and White Bean Salad with Citrus-Mint Dressing

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While a chilly winter day complete with snow flurries is thrilling in November or December, by March who needs it, especially a late season blizzard or ice storm! And it isn’t just the weather. Market produce looks tired (except for the kale and cabbage), and finding good lettuce can be a fantasy . While I now live near America’s “salad bowl,” I was born in Cleveland, so I know how winter can drag on and on.

Guinness Gingerbread Cupcakes with Lime-Vanilla Frosting

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 Adapted from David Lebovitz’ Ready for Dessert

In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.

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