Nasi goreng is the national dish of Indonesia, a country comprised of over 17,000 islands (6000 are inhabited), and where rice is a cultural celebration as much as a staple. This dish varies, depending upon the chef, and may contain many different ingredients, based on what’s in the pantry. The truly authentic dish should include shallots, chiles, kecap manis (sweet soy sauce), and a fried egg for each diner.
The creamy sweetness of corn and vanilla pair together perfectly. So here’s an easy late summer recipe to get you started with Vanilla Salt. This is also a nice, low-fat, low-calorie dish that is great for dieters or to serve as a side dish with grilled meat or fish. As it’s delicious at room temperature and it’s finished with balsamic vinegar, it easily doubles as a salad.
Vanilla and maple have a special affinity for one another. Each enhances the other’s flavor. They’re both foods of the Americas, so that might have something to do with it.
As a special pancake topping, heat 1 cup natural maple syrup (B-grade has a deeper flavor, but any grade will do) until warm. Add 2 teaspoons rum and 1 teaspoon pure vanilla extract and mix well. Add 1/4 cup chopped, toasted walnuts, and serve over pancakes.
For a heartier mustard, leave out the tarragon, coarsely grind the mustard seeds, and use honey instead of brown sugar. Or…make a jar of each!
Delicious on desserts that need the cream to hold firm for an hour or two before serving.
Chef Valery Malijenovsky,executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as with grilled fish.
Adjust the heat by adding more or less chipotle.
Courtesy of Chef Bev Shaffer
Bev has shared delicious recipes that are perfect for late summer/early autumn, but that can also be enjoyed any time of the year. The Berry Vanilla Marinade I find very exciting as a topping for grilled salmon. I trust you will be tempted by her offering to The Vanilla Company and will prepare these recipes for yourself and people who are special in your lives.
When you think of pears your mind thinks autumn, right? However, the magic of modern markets along with climate change, has extended pear season to almost a year ’round pleasure. That said, for a great summer substitute think peaches and nectarines.
This is a deliciously rich recipe but without guilt as coconut milk is filled with healthy fat. Fresh ginger and lemon brightens up the recipe. A perfect summer brunch or outdoor meal though just as good in the winter to help you dream of warmer weather.
With the infusion of oranges and hint of vanilla, this is a flavorful and delightful way to serve roast duck. Serve with pan fried potatoes or dumplings.
Courtesy of Chef Deane Bussiere
The small, sweet papayas of the Islands are abundant and delicious. Papaya is used interchangeably as a fruit and a vegetable in Pacific and Asian cuisine. You will want a ripe, but firm, papaya for this recipe. I used a three-rice medley for the base. You can use any rice or even pasta if you prefer.
Tender pork chops topped with caramelized apples go delightfully well with White and Sweet Potato Casserole with Spice Butter.