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.

Chicken Marbella

In the mid-1970s, Julee Rosso and Sheila Lukins launched The Silver Palate, a tiny take-out shop in Manhattan, featuring really good food to be enjoyed at home, on a picnic, or a special occasion or office party. The shop was an instant success and the food was uniquely special as the 1970s was a gateway to a new way of cooking, a combining of – or inspired by- recipes from many cultures but with a distinctly modern twist. Chicken Marbella is one of the recipes these two very smart women prepared.

Sicilian Lemon Tart (Torta al Limone)

Updated lemon torte

 This is an amazingly smooth, creamy, over-the-top delicious tart. I had been traveling through Italy and Greece for three weeks then spent two days in London before heading home. Along the way I had eaten more than my share of amazing cakes, tarts, and cookies, as well as the exquisite lemon desserts in Sorrento and the Amalfi Coast. The irony of this is that the last morning in London, we went to a coffee shop before heading to the airport and there, in the dessert case, was a Sicilian Lemon Tart that cried out to be enjoyed. Of course I obliged. It was hands down one of the best desserts of the trip. In London, for crying out loud!

Maple Vanilla Custard

Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a place at the table. Eaten warm on cold, rainy or snow-slushy days, or room temperature, even chilled with fresh fruits in warm, sunny weather, they offer us a sense of well-being. What I love about Maple Vanilla Custard is the symbiosis of these two flavors as they play off each other. Maple syrup brings a delicate, almost woodsy sweetness that is complemented by the more complex flavor profile of pure vanilla. The magic happens when the flavors explode on the palate and tongue. Worries fall away, the awfulness of a sore throat eases, and for a few minutes all’s well with the world.

Dark Chocolate Truffles – Traditional or Vegan

 Chocolate Speaks: Who can resist Dark Chocolate Truffles? If you are new at candy making, truffles are one of the easiest candies to make. Even better, you can make traditional truffles using heavy cream and butter, or you can choose a healthier version by making them vegan. Follow the directions and I guarantee you’ll be a star. The trick is using the best ingredients.

Baked Stuffed Squash

A few months ago, I saw a winter squash I hadn’t seen for a long, long time at a local farmers market. I asked the seller what he called the squash; he said, “Mexican squash.” I chuckled, as squash, like corn and beans, are the three most important foods of the Americas that fueled Mesoamerica, long before the conquest.  I told him that I had eaten this very same variety of squash in the 1960s when I lived in Guatemala. There, the indigenous name for the squash was Guicoy. I immediately purchased it as it triggered memories of being charmed by the baked stuffed squash filled with ground meat, onions, rice and spices.

Double Vanilla Creme Anglaise

Recently I made Creme Anglaise  to go with David Lebovitz’s recipe for Apricot Souffles. Normally I use heavy cream (double cream) to accompany a rich dessert or I whip the cream and flavor it with vanilla, but I rarely think Creme Anglaise. However, when I made it for the souffles it was like re-connecting with an old friend. I realized how perfect it is on so many things — fresh or dried fruit compotes, slices of warm cake or pie, fresh berries, even adding its creamy deliciousness over French Toast. In England it is nearly always offered with with “puddings,” which really means what we Americans call cakes, and David Lebovitz uses it to accompany not only the light Apricot Souffle but also with his dense, rich Chocolate Souffle. 

An Almost Gluten-Free Northwest Food Crawl Part One

When I headed to Portland late last summer, I wasn’t thinking about eating my way through the city. I was on my way to celebrate the 50th wedding anniversary of my college housemate, JulieAnn and her husband, Marlo. While I wasn’t envisioning dining out, I was thinking food. One of my assignments for the party was to bake cookies. Specifically, gluten-free cookies. I’ve been baking gluten-free for years as my daughter is celiac, my grandsons are gluten-sensitive, and I’m allergic to wheat. JulieAnn also has celiac. I arrived with a few tools of the trade and ready to make five different cookie recipes for the party.

Double Pecan Thumbprint Cookies

 

When it’s cold or stormy outside, it’s so nice to have a warm beverage and a few freshly baked cookies to enjoy while hunkering down and binging on Netflix or reading a book. Frankly, both Gina (our Contessa) and I enjoy having freshly baked cookies on hand whenever we’re in for a long stretch of work on the computer. It’s a nice incentive to keep going. So when I found this recipe for Double Pecan Thumbprint Cookies in the holiday issue of Bon Appetit, I knew it would be our new favorite.  I made a batch for Gina’s birthday in November, sending her over-the-moon.

Moroccan Lamb Tajine

As a big fan of Mediterranean food, I’m always excited when I find a new recipe or see a recipe that I can tweak to taste. I found the original version of this Moroccan Lamb Tajine in the New York Times but have I have adapted it considerably. I have to say that it has become a signature dish to serve for friends who love lamb.

Sticky Toffee Pudding

1-Sticky Toffee 2

During my time in Devon, England, one of my goals was to try Sticky Toffee

Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.

Buche de Noel

buche-de-noel-simply-framed

Although the French name for this beautiful dessert means Christmas Log, the origins of the custom of bringing in a Yule log, building a blazing fire, then lighting candles from it are pagan in origin as is the Christmas tree and decorating with holly and other greens.  I like to think of these ancient traditions as a way to bring light and joy into the dark nights of winter for everyone, regardless of our ancestry or religion. And what could be prettier than a chocolate sponge cake filled with cream, frosted with chocolate ganache and dusted with snowy powdered sugar? Add some meringue mushrooms or sprigs of holly, and you have a lovely and meaningful completion of a holiday meal. 

Almond Rum Cake

This delicate Rum Almond Cake was conceived as a coffee cake  but it deserves to be elevated to a much higher status if for no other reason than it’s too boozy for a 10:00 am coffee break! As you can see from the photo, it was the ideal New Year’s Eve cake — moist, flavorful and rich enough that a small slice was sufficient.

Savory Cheese Cookies

When I attend parties, especially in the autumn and winter, I’m always drawn to the fresh from the oven appetizers. You too? Sure, the cheese, fruits and nuts platter is a draw and the dessert platter is a must-check, but the multi-sensory appeal of something meltingly warm, especially when it’s chilly, is always welcome. I can assure you, these divine  Savory Cheese Cookies will be a hit!

Russian Tea Cakes

Whenever I think about holiday baking, Russian Tea Cakes (aka Mexican Wedding Cookies) are at the forefront of my mind. What’s not to love about the buttery, crumbly deliciousness of these cookies. with their fragrant toasted nuts and powdered sugar spilling everywhere? Okay, the powdered sugar part can be annoying. What I do love about these cookies is that they’re pretty much popular worldwide with essentially the same ingredients though some come with a few special touches.

I recently found a unique version of these cookies in Sunset Magazine. Created by Yigit Pura of “Tout Sweet Patisserie,” they are noted for their extreme crispness and toasty-brown butter flavor. I also like that they’re made with vanilla bean paste. The recipe calls for 1 tablespoon cognac or brandy. Prefer a different alcohol or want to substitute a liqueur? Why not? And, if you don’t want alcohol, you can substitute milk.

Yigit suggests creating cookies 1-1/2 tablespoons each. I personally prefer these cookies smaller because the powdered sugar can be overwhelming with big cookies. Just like the alcohol used, you get to decide on the size you’d like to make the cookies. Just remember to adjust the bake time accordingly.

Luscious Gianduja Squares

photo 1-11

 Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover.  Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”

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

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