|Tahitian Shrimp in Coconut-Vanilla Sauce|
2 -3 tablespoons oil
2 lbs shrimp, peeled and deveined
1 tahitian vanilla bean
1/2 cup rum
1 cup coconut milk
1 cup heavy cream
salt and pepper, to taste
A) Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
B)Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
C) Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
D) Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper.
Serve hot over rice with a side of sauteed spinach or chard.
|Tonga Vanilla Barbecue Wings |
12 raw chicken wings
Salt and pepper to taste
Tonga Barbecue Sauce
1 c. ketchup
1 tbsp. white vinegar
2 tbsp. brown sugar
1 garlic clove finely minced
1/2 tsp. red pepper flakes
1 Tonga vanilla bean
Preheat oven to 450 degrees. Place wings on baking sheet and lightly salt and pepper wings. Bake 30 minutes until golden brown and crispy.
Place all barbeque sauce ingredients into a small sauce pan and whisk to combine. Heat on low heat for 5 minutes until flavors meld together.
Toss the barbecue sauce with the wings and enjoy!
|Vanilla Pork Chops With Grilled Peach and Fennel Salad |
2 bone-in pork loin chops (each about 1 1/4 inches thick, 10 to 12 ounces each)
1 vanilla bean, cut in half lengthwise
Freshly ground black pepper
2 teaspoons vegetable oil
1 peach, cut in half and pitted
1 large bulb fennel, trimmed and cored, cut or shaved into thin slices
1 teaspoon tarragon leaves
Freshly squeezed juice from 1/2 lemon (1 tablespoon)
2 tablespoons olive oil
A) Rinse the pork chops and pat dry with paper towels.
B) Scrape the seeds out of the vanilla bean; cut the scraped bean into 1/4- to 1/2-inch pieces. Mix the vanilla seeds and bean pieces with salt and pepper to taste.
C) Rub the mixture onto the chops. (The bean pieces will fall off during grilling but they help add more flavor.)
D) Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them so a portion of the grill does not have coals. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
E) Brush the chops and the cut sides of the peach halves with the vegetable oil. Sprinkle with salt to taste.
F) Transfer the pork chops to the grill, placing them directly over the fire. Grill for 3 to 4 minutes on each side over direct heat, or until they have browned. After the chops are browned on both sides, move the chops to the cooler part of the grill. Cook for 5 to 6 minutes, until the pork reaches an internal temperature of 155 degrees.
G) Place the peach halves cut side down on the grill on a cooler area of the rack. The peaches should grill for 6 to 7 minutes, until heated through. Transfer the chops and peaches to individual plates.
H) Combine the fennel, tarragon, lemon juice and oil in a mixing bowl. Season with salt to taste. Divide between the plates.
VARIATION: To use a grill pan, heat the pan on high. Cook the chops as above, but wait until the chops are done to grill the peach halves.
|Vanilla Bean Risotto with Butternut Squash
2 cups Butternut Squash, 3/4 inch dice
2 tbsp olive oil
1/4 tsp ground nutmeg
1/8 tsp ground clove
Kosher salt & pepper, to taste
2 each vanilla beans
1 quart vegetable or chicken stock
1/2 diced fennel
1/2 cup diced onion
3 cloves garlic, minced
1-1/4 cup arborio rice
1/2 cup Parmesan
Preheat oven to 350Â°.
A) Toss squash with 1 tbsp of the olive oil, nutmeg, clove, salt and pepper. Place on a baking sheet and roast until tender, about 15 minutes. Allow to cool. Place 1 cup of the squash in small bowl and mash it up with a fork; set aside.
B) Cut vanilla beans in half and place in large pot with the stock; bring to a boil. Reduce heat to low and simmer for 10 minutes.
C) Heat a medium saucepot over medium heat; add remaining olive oil, fennel and onion. Cook until onion is tender, about 7 minutes. Stir in galic and cook 1 minute longer. Stir in rice; cook for 2 minutes. Add 1 cup of the stock and the mashed squash. Bring mixture to a boil while continuously stirring until stock is absorbed. Add stock 1/2 cup at a time, stirring constantly, cooking until liquid is completely absorbed before adding more stock. Repeat the process until rice is tender -- this will take about 18-20 minutes. Remove from heat and stir in remaining squash, parmesan cheese, and season to taste with salt and pepper.
|Eggless Vanilla Cake
2 and 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
1 can Sweetened Condensed Milk (author used a 300ml can, U.S. 14oz can will produce slightly sweeter cake)
1 cup Water
2 tablespoons Vinegar
2 tablespoons Vanilla Extract
1/2 cup Melted Butter
A) Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9Ã—13 inch pan and line it with parchment paper.
B) In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
C) Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
D) Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
E) Bake it for 25-35 minutes.
F) Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
Substitute cake flour for the all purpose flour used in the recipe to get a fluffier cake.
Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake.
In Canada we get a 300ml can of condensed milk unlike in the US where you can get a 14oz can (which is approximately 400ml).
|Mini Raw Vanilla Bean Cupcakes
2 cups raw almonds
1 3/4 cup finely shredded dried coconut
1/4 tsp sea salt
1/4 cup agave nectar
1 Tbsp coconut oil, melted
seeds of half a vanilla bean (other half reserved for frosting) or 2 tsp pure vanilla extract
1 1/4 cups raw cashew pieces soaked at least 3 hours but preferably soaked
1/2 cup filtered water
2 tablespoons agave nectar
1/2 teaspoon pure vanilla extract and seeds of half a vanilla bean
1/4 cup coconut oil (warmed to liquid)
A) For the cake, line a 24 hole mini muffin tin with liners.
B) In a food processor, combine almonds, coconut and sea salt in a food processor and process until finely ground, the consistency of almond flour.
C) Add agave nectar, coconut oil and vanilla bean and process until smooth, well combined and holding together when squeezed. If not holding together add a little more coconut oil by the tsp. until it does.
D) Scoop up the mixture by the rounded Tbsp, and drop into mini muffin tins, pressing into a cupcake shape. Place in the refrigerator to set, about an hour.
Meanwhile, to make the frosting, combine all ingredients in the food processor and process until smooth. Place in the fridge for about 1-2 hours until pipeable.
When ready to frost, place the frosting in a pastry bag fitted with a large round tip, and pipe onto cupcakes.