MORE THAN AN EXTRACT ~ BEYOND THE POD

Using high quality vanilla in any recipe always intensifies the flavor profile for both sweet and savory dishes.  Since 1907, Nielsen-Massey Fine Vanillas & Flavors has been perfecting the art of culinary vanilla.  They have become the world’s definitive company, when it comes to all-things vanilla.  Their high quality products are consistently prized by the world’s most discriminating chefs, home cooks, and culinary institutes.  http://www.nielsenmassey.com/consumer/about-nielsen-massey-vanillas.php

~ Tastings ~

Following are a few recipes that use two of Nielsen-Massey’s superior products, Madagascar Bourbon Pure Vanilla Bean Paste and Madagascar Bourbon Pure Vanilla Powder.  Both products are a great addition to one’s pantry staples, while offering culinary versatility.

~ Madagascar Bourbon Pure Vanilla Bean Paste ~

Madagascar Bourbon Pure Vanilla Bean Paste is crafted using the Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, including and real seeds from the vanilla pod. Due to its thick consistency, similar to molasses, this culinary paste enables one to add vanilla flavor without compromising the consistency of the recipe.  To substitute liquid vanilla extract in a recipe, simply measure the same amount of the Madagascar Bourbon Pure Vanilla Bean Paste; or, replace one tablespoon of paste for every one whole vanilla bean.  For a listing of additional recipes using this product, visit http://www.nielsenmassey.com/consumer/recipes/prod/6/madagascar-bourbon-pure-vanilla-bean-paste

~ Salmon with Vanilla Balsamic Marinade ~

Vanilla Balsamic Marinade

1/4 C extra-virgin olive oil

1 shallot, diced

1 1/2 t dried organic parsley

1 1/2 t dried organic basil

1/2 t dark brown sugar

1/2 t Worcestershire sauce

2 t balsamic vinegar

1 t Dijon mustard

1 t Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Salmon

8 4 oz. to 6 oz. 1 inch thick Salmon fillets

Canola oil

Salt and freshly ground pepper

For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla paste into a blender container and puree. Pour evenly into two containers and set one container aside. For the salmon, preheat the grill. Brush each fillet with canola oil and season with salt and pepper. Brush the tops of the fillets with the marinade, discarding any remaining marinade. Place the fillets marinated side down on a grill rack over direct heat. Grill for 6 to 8 minutes or until dark grill marks appear and the marinade begins to caramelize. Turn the fillets and grill for 3 to 4 minutes longer. Serve with the reserved marinade.  Serves 8.

~ Madagascar Bourbon Pure Vanilla Powder ~

Madagascar Bourbon Pure Vanilla Powder is ideal for dry mixes, liquid or color-sensitive recipes, such as icing and beverage flavorings. Naturally intensifies the flavor of all recipes.  To replace vanilla extract in a recipe, measure the same amount of our Madagascar Bourbon Pure Vanilla Powder and add.  

~ Sweet and Spicy Vanilla BBQ Rub ~

1 T Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

1 T smoked paprika

1 T firmly packed dark brown sugar

1 T Mexican style chili powder

1 t garlic powder

1/4 t ground marjoram

1/2 t onion powder

1 t cocoa (Dutch processed)

1 1/2 t salt

1/2 t pepper

In a small bowl, add vanilla powder, paprika, sugar, chili powder, garlic powder, marjoram, onion powder, cocoa powder, salt and pepper; combine. Store in an airtight container until ready to use.  This BBQ rub works great with chicken, pork, beef or fish. Whether grilling or oven roasting, generously apply rub before cooking.  Makes about 1/3 cup.  

~ My Takes ~

Whether I’m crafting my own flavored yogurt, or adding a warming hint of vanilla flavor to my sweet or savory recipes, I love using both of these delicious products.  Creaming the Madagascar Bourbon Pure Vanilla Bean Paste into sauce, yogurt, or butter, adds just the right amount of elevated flavor to my recipes.  The addition of Madagascar Bourbon Pure Vanilla Powder to my recipes, whether added to a savory sauce, or mixed into a batter, or with sugar for a sprinkling topper to pancakes, French toast, or specialty breads, perfumes the mixes with the delightful aroma of vanilla, which then imparts a delicious taste of pure and natural vanilla.  Make sure to explore the Nielsen-Massey website to appreciate the extensive variety of their high quality culinary products.  Make sure to also check them out on social media, like Facebook, Twitter, and Pinterest.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” my Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

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(Photo credits as represented by the specific brand.)

MORE TASTINGS ~ EL TAPEO RESTAURANT

Experiencing Spanish cuisine ad delirium often meant a trip to Spain, but, to save on money and time, all one has to do is head to the new El Tapeo Restaurant at Le Meridien Chicago-Oakbrook Center to feast on authentic Spanish cuisine.  El Tapeo offers the discriminating diner an extensive menu, plus an intimate setting with stunning vistas of the skyline; a bar and entertainment lounge complete the perfect setting for those looking for a unique and upscale experience. 

(Executive Chef Franco Diaz and a recent television segment) 

Spanish cuisine is all about quality ingredients, flavors, textures, balance, and tradition.  El Tapeo’s Executive Chef Franco Diaz passionately and artistically executes all of these elements in an inventive and contemporary juxtaposition of local and global culinary artistry.  I recently experienced this fabulous restaurant and its culinary treasures.  For my dining experience, Chef Diaz recommended the following delicious and traditional taste sensations.

Tapas

(from the menu)

Mejillones en Escabeche, mussels marinated in sherry vinegar, peppers, onions, garlic and cilantro; Gambas, shrimp sautéed with garlic and herbs; Croquetas de Setas, mushroom and manchego cheese croquettes with cilantro yogurt dipping sauce; and, Albondigas, ground lamb and bacon meatballs, sherry tomato sauce, garnished with toasted almonds and parsley.  These tapas were all delightful; each flavor profile was perfectly balanced and didn’t migrate into the palette; they were also light, leaving ample room for the dining experience.  Each tapas was flavorful and incredibly delicious; as I write this, I’m salivating as I recall the distinctive flavor components for each dish.

Main Entrée

(from the menu)

Pescado del Dia, pan seared monkfish wrapped in two year cured Serrano ham, sautéed manila clams in white wine and olive oil, grilled lemon, and a citrus salad (citrus, frisée, celery leaves, and flat leaf parsley).  The texture was substantial and tasted more like meat, and was cooked to perfection; the salad added a light and fresh taste, complimenting the heartiness of the fish; the overall flavor and texture profiles made this a perfect dish.

Dessert

(from the menu)

Bañuelos, pineapple fritters, vanilla gelato, dulce de leche and compressed pineapple.  The pineapple added a light flavor to the deep fried yeast dough, with the gelato and additional pineapple garnish rounded out the sweet subtly of this decadent dessert. 

In Closing

Exploring cuisines of other cultures is a taste adventure that always adds just the right amount of seasoning and spice to one’s life.  The closest taste experience awaiting to be discovered is probably in your own backyard.  Take the time to explore and experience.

Happy New Year to you and your loved ones.  That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don't forget to "Like" my Facebook Page, "Terry's Second Helpings".  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)

N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized.