Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages. Quite honestly, the idea had never crossed my mind. However, they threw down the gauntlet next to my half-written manuscript. Experiment or give back the advance — what would you do?
As a child growing up in the 1950s, the American Dairy Board advised parents of the importance of milk – a glass full at least three times a day. Our grades came inside a little folder with more information on the need for milk. The Dairy
If you make salads, fresh fruit platters, grill fruits, vegetables and meats and/or make bar drinks, you should have pomegranate molasses as a go-to “magic ingredient.” You can purchase it in specialty food stores, Middle Eastern and Mediterranean markets and online. Or, can make your own.
This is, hands down, the best panna cotta I’ve ever tasted. I suspect that the buttermilk plays a starring role as it provides a delicately tart undertaste. I have to say, I have never ordered a second dessert at a restaurant before, but my friend ate part of mine so, when he went to the rest room, I ordered a second one! Fortunately, he found this amusing.
The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup caramelizes quickly so keep a close eye on the vegetables during the last part of the roasting.
Lomo saltado is a Peruvian dish served with white rice on the side and fried potatoes served on top of the meat and vegetables. While this may sound odd, potatoes are originally from Peru and they are used in every possible way. Soy sauce? Many Japanese moved to Peru several generations ago.
This is a very popular dessert as most of us love the rich and homey taste and texture of custard. The warm crunchy sugar crust, in contrast with the silken cold custard makes each bite a total sensory pleasure. Serve just as it is or with fresh berries on top.
Note: You may substitute 2 teaspoons of Rain’s Choice vanilla paste instead of the bean, vanilla bean powder and extract. Eliminate the bean, powder and extract and add vanilla bean paste to the cooled custard mixture before baking.
Courtesy of Chef Stephany Buswell: www.chefany.com
Stephany says about this recipe: “When I was a child my mom made this cheesecake for every holiday or special occasion. My mom died when I was 17 and I forgot about her cooking until I became a serious baker in my 20s. I began searching for a recipe like the one my mother had made but could never duplicate the recipe.
