"Vanilla... When the beans first reached Europe in the 16th century, only royalty could afford them...
Today most beans are cultivated and harvested by hand in Madagascar, though some are now grown in Tahiti, and a small crop is still produced in Mexico... Slow-cooked chicken with mushrooms takes an exotic turn. Roasted vegetables suddenly deepen their sweetness and flavor. A fish stew's broth soaks up the bean's bouquet, which enhances the subtleties of the recipe's saffron, bay leaf, and orange peel. In desserts, vanilla can boost simple to sensational. Citrus slices doused with vanilla-cardamom syrup become a lushly refreshing finish. Add vanilla and maple-syrup cream to a classic baked apple and the result is pure confection. Like love, vanilla provides the alchemy that turns good into great. Vanilla beans make a thoughtful present... Tie a silk or velvet ribbon around a half-dozen beans or make vanilla oil to give to a fellow cook. ... Toss cauliflower or root vegetables such as carrots and beets with vanilla oil and minced garlic and then roast. Avoid potent, robust vegetables such as broccoli and asparagus. Simmer poultry or scallops or other lightly flavored fish in a vanilla-infused broth. Serve with couscous or rice, or cook the grains themselves with a vanilla pod to add its scent to the dish. Throw in a handful of raisins or dried fruit for sweetness and texture a few minutes before serving. Apportion vanilla in 1/4-teaspoon increments, tasting frequently, unless the recipe calls for more. Because the vanilla extract is distilled, a dish can become bitter if too much is added. If more vanilla flavor is desired, start with another 1/4 teaspoon over what the recipe recommends. Always use pure vanilla extract, rather than synthetic varieties. Labels on the bottles will indicate if the extract is naturally made, and even relate the beans' origin. If it says "bourbon," the beans are from Madagascar; Tahitian and Mexican varieties are rarer. Store the extract and the beans in a cool, dark place. Do not refrigerate them. Extract will keep several years, due to its alcohol content. Before storing, wrap beans in plastic and place inside an airtight container to keep in moisture. To split a bean open, use a small, sharp paring knife and cut from one tip to the other. Carefully separate the two long, flat sides and scrape the seeds into the dish you're preparing. Save the pods for steeping or grinding to powder or use them to make vanilla sugar. Find quality extracts and beans in specialty food stores or via mail order and Web businesses... Learn more about vanilla's history and uses in Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance, by Patricia Rain, published by Tarcher/Penguin." article URL : http://www.rismedia.com/wp/2007-02-21/the-essence-of-vanilla/ ************ Regards, VB _______________________________________________ the OrchidGuide Digest (OGD) [email protected] http://orchidguide.com/mailman/listinfo/orchids_orchidguide.com
