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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Delicate, yellow-green orchids, the source of legend--and vanilla!,
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This review is from: The Vanilla Chef (Paperback)
A small orchid native to the Americas produces the beans that are the source of all the world's vanilla. Now grown in many tropical areas of the world--such as Mexico, Tonga, and now Hawaii's Big Island--vanilla, usually associated with sweets and baked goods, is equally a propos for other courses. Patricia Rain, "the Vanilla Queen," has produced a cookbook in which she explains the legend of vanilla, its history, and its chemical components. She then goes on to explain how to choose vanilla beans and then make your own almost-unending source of pure vanilla and vanilla oils before launching into an interesting collection of recipes featuring vanilla.
Beverages which depend on large amounts of vanilla constitute the first large section of the cookbook, including everything from non-alcoholic specialties like Carolina Spiced Tea, Caramelized Mocha Frappe, and Red Hibiscus Refresher to alcoholic wonders, such as an incredible Pina Vainilla Colada, Vanilla Mojito, and Hot Buttered Rum and Cider. Side dishes such as Ginger, Vanilla, and Carrot Soup, and a delectable Pumpkin and Pear Soup (calling for one full tablespoonful of vanilla) emphasize the fact that vanilla can add to the depth of flavor of vegetables and fruits, and even of chicken broth. Creamed corn, butternut squash, and baby beets all benefit from the addition of vanilla to their preparations here. The twenty entrée preparations contain surprises. Pollo Con Chile Seco calls for the chicken to be poached with two vanilla beans before the chiles and other spices are added. Duck breast is served with a vanilla, orange, ginger glaze. And a feature of the 1997 American Orchid Society Festival was Salmon with Curried Vanilla Rum-Butter Sauce. The Crab Stuffed Halibut Steaks, sautéed in vanilla-flavored oil, are a real favorite. The vanilla "softens" some of the harsher flavors and blends them more effectively. Not surprisingly, a large collection of baked goods is also featured, including fruits in sauces, mousses, ice creams, cakes, and cookies. Though most of us take the vanilla flavor for granted (and may even think of it as bland, like "white bread"), this book shows a multitude of new possibilities, once one learns to see beyond the traditional use in desserts. Chutneys, mustards, and salad dressings take on new flavors with the addition of vanilla, and traditional fish, chicken and meat entrees become "new" with its addition. A fascinating book which opens new doors. n Mary Whipple
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