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.

How to Make the Best Vanilla Extract and Vanilla Cordials

1-2015-08-19 13.24.37

 

Homemade vanilla extract is easy and fun to make. It often isn’t as strong as commercial vanilla extracts though it may have a larger flavor bouquet than extracts from the market. But the real pleasure is in making it for yourself or for giving as gifts. Before we get started, here’s some information about how commercial extracts are made. I’m including this information here as people have some misconceptions based on commercial versus homemade extracts.

Continue Reading 14 Comments

Pumpkin Muffins

Every autumn, as the temperatures drop, we are drawn to all things pumpkin and butternut squash. But is it really all about the squash or about the warming spices that bring these quintessential American foods to life? After all, winter squashes have a delicate flavor. The spices, on the other hand, were once worth a royal ransom and for good reason; they ignited our taste buds, warmed our bodies and provided an exotic pallet of flavors heretofore unknown in Europe. And who can dismiss the power of Pumpkin Muffins baking in the kitchen on a chilly late autumn or winter morning?

Continue Reading No Comments

Chilled Cucumber Soup with Dill and Vanilla

Don’t let the title throw you off — Cucumber Soup with Dill and Vanilla is delicious chilled on a hot day; room temperature or heated on a cool day, and refreshing any day. It is mild, with the lovely, subtle flavor of cucumber and the distinctive brightness of dill. If dill isn’t you’re favorite, substitute nutmeg — or live dangerously and add both.

Continue Reading No Comments

Fresh Berry Coffee Cake

 Living on the Central California Coast I almost feel guilty because of  the magnificent produce we have year ’round. This is especially true when the artichokes,  asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are

Continue Reading 2 Comments

Persimmon and Pear Salad with Blue Cheese and Pecans

img_4518_fotor

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.

Continue Reading No Comments

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 Chiffon Cake, a Pumpkin Pie or Pumpkin Spice Latte? 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.

Continue Reading No Comments

Crusted Baked Chicken with Mozzarella and Pesto

Recently I found an interesting re-do on Chicken Parmigiana in a magazine. The recipe came from  Kitchen Remix, by Clarkson Potter. I’m surprised that somehow I never had the wildly popular Chicken Parmigiana, or maybe I saw it on a menu but chose not to order it. Who knows? What caught my eye about this recipe is that this summer my teen grandsons are putting their stay-at-home time to good use by learning to cook. This delicious recipe sounded like the ideal easy chicken dish to teach them, from the crushed potato chip crust to the creamy mozzarella topping that could then be popped into warm buns with more melted cheese, and eaten as a sandwich.

Continue Reading No Comments

What’s In Your Pantry? Part Two

What’s In Your Pantry?  Part Two

 Wow! Who would have thought that writing about pantries would be fascinating. I effectively stepped back into our American past when pantries were crucial for making it through the winter. At the same time, we’re exploring how to best navigate a segment of our current, rather challenging history, as it unfolds.

Continue Reading 1 Comment

What’s In Your Pantry? Part One

Disaster is sure a powerful teacher, isn’t it? The pandemic has most certainly upended our comfortable routines and made us look at our daily lives in an entirely different way. We didn’t expect this, but we have an opportunity to reassess everything, to “wake up,” to appreciate what we do have and also to look at the weak links in our daily lives. One area we can fix right away — Stock our pantry!

Continue Reading 2 Comments

Savory Herbed Cheddar Shortbread

These are the appetizer of your dreams, the kind you’d most want with a beverage of choice at the end of a work-week, or sitting outside with friends on a late summer afternoon while dinner cooks on a grill. Or just about anytime you want something both savory and soothing. My only caveat is that these Herbed Cheddar Shortbread cookies are very addictive, so be prepared!

Continue Reading No Comments

Hibiscus Refresher

Rosa-de-Jamaica1-2015-06-09-14.19.21

As the name of this beverage implies, it is made from the deep crimson or magenta calyces (sepals) of  the roselle flower: Hibiscus sabdariffa. It is drunk either hot as a tea or cold as a beverage pretty much worldwide, though the name varies from region to region. In Mexico and Latin America it is known as Flor de Jamaica, Rosa de Jamaica or just plain Agua de Jamaica. On the other hand, in Jamaica, where it likely originated as a beverage, it is known as Sorrel. In Australia, Roselle. It is equally popular in much of Asia, the Middle East and Africa. To a lesser degree it is drunk in Europe and the US, though in California it is sold as an Agua Frescas in Mexican restaurants. I first had it in Mexico and later, Guatemala and it has been one of my favorite go-to summer beverages ever since.

Continue Reading No Comments

Easy, Delicious Cheese Souffle

I have a confession to make. Until yesterday, I have never made a cheese soufflé. This is a somewhat startling revelation given I’ve been cooking since I was five years old. When I was younger, I was intimidated by the idea that it might fail and I would have what I assumed would look like a pancake. (It won’t). This was of especial concern if I had guests waiting for a spectacular dinner that failed.

Continue Reading No Comments

Best Ever Vegan Chocolate Cake

Recently I made “A Perfectly Delicious Chocolate Cake” as a birthday gift for a friend. One of the recipients of a slice of cake was completely taken by it and wanted to make it for his partner’s birthday. The problem was it needed to be vegan. I suggested that I would experiment to create a foolproof recipe for a really good vegan cake. He agreed.

Continue Reading No Comments

Why do our customers love Rain's Choice vanilla?

  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is grown WITHOUT CHEMICAL pesticides or fertilizers.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

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

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Company