I met with Cook’s Flavoring Company representative Walter Nicholls awhile back and we conversed about a very controversial topic: vanilla beans.  Oh, I know what you’re going to say—vanilla beans aren’t a volatile topic.  The rated-G beans are really great for crème brulee and getting creative with cupcakes, frostings or ambrosia.  Bakeries and all the sweet dishes they yield have conditioned us to believe that vanilla only works with cheesecakes and petit fours.  Well, with the help of a few brave beans, I’m going to free your mind of the stereotypical vanilla bean recipe.

However, before I unleash the power of the vanilla bean upon you, I should inform you that the vanilla beans Mr. Nicholls from Cook’s gave to me were colossal.  They were plump and fragrant and beautiful.  Nothing like what you may come across in your grocer’s aisle, a thin stalk folded into thirds and stuffed in a jar.  Cook’s premium vanilla beans may be procured from Bayou Bakery, Cork Market, Palena Market, Black Salt Market, Butcher’s Block, Central Coffee Roasters (Sperryville, VA) and Home Farm Store (Middleburg, VA).  Their website is located here.

For those of you who don’t know, vanilla beans are gleaned from vanilla orchids and the species originated in Mexico.  These days the primary sources of beans are the Madagascar and Tahitian varieties of the same orchids.  Each flower has to be hand pollinated, and once the pods are harvested, they must be dried and cured for around six months to fully develop the flavor.  The process of producing vanilla beans remains very labor-intensive, keeping prices on the beans high.  However, do not settle for imitation.  Once you taste the complex flavor of a real vanilla bean, nothing else will do.  Each recipe title is a clickable link, except the cocktails.  And now, onto the recipes:

1.  Vanilla Pork Chops – I never would have guessed that vanilla and pork chops would go together so well, but they do.  If you’re a fan of pork chops or vanilla, this recipe (courtesy of the Washington Post) is a must-try.  I did not use my grill, but the broiler does just fine during the winter.

2.  Scallops with Champagne-Vanilla Butter Sauce – I love Emeril.  His sauce is a bit of a challenge, but a little patience goes a long way.  Again, I was surprised at how well the vanilla and scallops went with each other.  I would suggest that a nice white fish fillet would do equally well in this sauce.

3.  Salmon with Citrus Emulsion – This dish was incredibly flavorful.  Once again, the sauce takes a little more effort than usual to complete, but it is worth the few extra minutes.  I’d recommend serving this fish entrée with buttery mashed potatoes and sautéed green beans to wow your dining companions.

4.  Vanilla Bean-Champagne Cocktail – This drink was one of Mr. Nicholls’ suggestions, and it’s impressive.  Fill each of four flutes about three-quarters of the way with champagne and add ½ ounce of your favorite vanilla liqueur per glass.  I split two vanilla beans lengthwise, and used one half in each flute as the garnish.  It’s a great cocktail to serve when you want to have an elegant evening.  One other cocktail Mr. Nicholls asked me to try was a Cuba Libre with the addition of the seeds from half a vanilla bean.  It was very good, and the kind of drink you’d want to encounter at a local bar as one of the special house drinks.

5.  Curried Duck with Vanilla – I ended up using chicken thighs instead of duck legs for this recipe, but I was seriously impressed by how deliciously the vanilla and curry went together.  I ended up using different vegetables, but I kept the spices the same.  Though I was slightly worried about the vanilla overwhelming the dish (it smelled amazing), the taste of the vanilla ended up more subtle and complimentary to the curry.  For anyone who may be afraid to incorporate vanilla into savory entrees, try this dish first!  You’ll be very glad you did.

-TKW

Disclosure: From time to time, we are given free items (like vanilla beans), meals, or events.

I’m on the planning committee for this “DC Food Blogger” Happy Hour Facebook Group. These happy hours are the first Wednesday of each month, with rotating hosts and changing venues.

This month’s hosts are two of my favorite local food writers, the equally lovely Lauren DiSantis of Capital Cooking (TV show/book/blog) and JC Gibbs of Little Lady Cook. The happy hour will be Wednesday February 1st at 6pm at Eatonville.

-JAY

This update is from Kyle of  Food Truck Fiesta.

-JAY

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I attended the Capitol City Brewing Company’s tapping party on Wednesday, the 18^th.  After getting over the shock of finding a parking space almost immediately –no easy task if you’re familiar with the Shirlingon Village area—I made my way inside the high-ceilinged brewery.  The brewing operation sits right in the center of the restaurant, directly behind the bar.  The steel and brass shine, with nary a bit of dust to be found.  The décor appeared to be mostly wood in warm tones that made the dining areas seem warmer.  Of course, this could simply be my perception after walking in from the 34 degree air outdoors.

Two small kegs had been set up around the corner from hostess station, and Capitol City had two new casks of seasonal beers to taste.  I grabbed a small glass of each and tasted the Lil’ Black IPA first.  IPA means India Pale Ale, for those not acquainted with the term.  Capitol City intended to make a more drinkable version of their Black IPA, thus Lil’ Black was born.  Lil’ Black was a hazy bark-brown color in the glass with a thin head.  I detected a scent similar to a green berry, but not unpleasantly so.  The sharp bouquet primed my mouth for the taste.  Lil’ Black was very hoppy.  The clean and bitter flavor from the hops turned out to be the cause of the sharp scent.  The beer also had a hoppy finish; I image fans of their Black IPA would enjoy Lil’ Black, as would those who enjoy more hops than malt in their beer.

The second beer up for sampling was the Waffle Brown Ale.  The beer was a clear, dark brown in the glass with a thick and foamy head.  The bouquet reminded me of sun-warmed hay, and a subtle maple scent wafted underneath.  Waffle Brown was smooth going down and left a finish of very light maple in my mouth.  I enjoyed this beer immensely and would recommend it to anyone.  Capitol City quipped that it was like breakfast in a glass, and I have to agree.

The appetizers offered to go with the beers were simple, but tasty.  Capitol City’s famous mini turkey corn dogs were up for grabs, though their signature horseradish was mysteriously absent.  The corn dogs were delicious, and I never would have guessed they were made from turkey.  The tortilla chips set out were alright, but the pico de gallo that served as a salsa was made fresh in the restaurant.  I enjoyed it very much because the ingredients were in balance; frequently, I find that people seem to think that cilantro is the main ingredient.  Lastly, some small pirogues occupied the space next to the corn dogs.  Inside the slightly chewy crusts was whipped potato perfection with some kind of cheesy goodness.  They were not on the house menu, but I strongly to Capitol City that they add them immediately.  Yes, they were that good.

-TKW

Disclosure: From time to time, we are given free items, meals, or events.

Cocova (formerly known as Biagio) has brought back their  days! This month’s is Saturday January 28, 2012 from 3:30pm to 6:30pm. They will have free samples of many great chocolate products including a few surprises and:

• Bonnat Xoconuzco  Madecasse 67% Bar
• Madecasse 80% Bar
• Valrhona Palmira Bar
• Valrhona Jivar Pecan
• Pralus Caracas Bar
• Michel Cluizel Vila Gracinda
• Eclat Pretzel Bar
• Patric Dark Milk Bar
• Patric Rio Caribe Bar
• Askinosie White Nib Bar
• Guittard Quevedo Bar

Future sample days are scheduled for 3pm on February 18th, March 17th, and April 21st.

-JAY

Ceder Plank Grilled Salmon/Scallops Pic Courtesy of Napoleon Grills.

Napoleon® Fireplaces and Grills sent us some interesting stats on grilling (by gender). The referenced study confirms men most often take up the tongs when it comes to grilled meals. They have some great looking recipes here.

-JAY

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Males continues to reign in the fiery realm of the grill, according to a new report studying the barbecue habits of North Americans.

The 2011 consumer research study, put together for the international Hearth, Patio and Barbecue Association, found that the male head of the household is more often the one who makes the decision to use a grill, prepares the food and actually does the work on the grill.

Grilled Shiraz Ribs Pic Courtesy of Napoleon Grills.

“Grilling has traditionally been a guy thing, and this research confirms the anecdotal evidence many of us have seen in our own homes for years,” said David Coulson, national advertising manager for Barrie, Ont.-based Napoleon Fireplaces and Grills. “Having said that, the study shows there are also a lot of households out there where both spouses are content to share the tongs.”

The online survey, conducted this past summer, looked at the way people in Canada and the United States typically use gas, electric and charcoal grills to prepare meals, as well as what features they’re looking for when they buy them.

Among the details provided by survey respondents, researchers found:

Males handle the majority of the grilling duty

Mango BBQ Quail Pic Courtsey of Napoleon Grills.

·         The survey indicates the male head of the household cooks about 73% of the meals on gas grills, 72% on charcoal grills and 66% on electric grills.

·        Women account for 24% of the cooking on gas grills, 22% on charcoal grills and 32% with electric grills.

Breaking down food prep

·         While most men like to be hands on at the grill, a smaller number of them share a hand in the food preparation. The survey found men prepare the food 58% of the time for gas grilling, 55% for charcoal grills and 50% for electric grills.

·         Those stats compare to women who handle food prep 39% of the time for gas grilling, 40% for charcoal grills and 49% for meals made on electric grills.

The will to grill

·         Men generally make the final call when it comes to whether or not to grill a meal. The survey indicates men typically make the decision 60% of the time for gas grilling, 63% of the time for charcoal grilling and 56% of the time for electric grills.

·         Women make the call 36% of the time for gas grilling, 33% of the time for charcoal grilling and 43% of the time for electric grilling.

Where’s the fire?

·         No matter who actually exercises their grill skills to cook the meal, the job of firing up the equipment usually falls to the man of the house, the survey found. Men said they light gas grills 78% of the time compared to 20% for women. Men ignite charcoal grills 77% of the time, compared to 18% for women.

“It’s extremely important for us to know how people typically use their grills and barbecues so we can tailor our products and services to our customers habits,” Coulson said. “At Napoleon, we have a full line of gourmet gas and charcoal grills to suit any household, no matter who’s at the helm.”

Product Review:  Jello No-Bake Real Cheesecake Dessert

An occasional series in which I evaluate a grocery store product from the busy home cook’s perspective

While strolling through the local Giant this week, this box in the baking aisle piqued my interest:

Cheesecake is a terrific indulgence and one that my dinner guests always enjoy – at least, those without dairy allergies!  I’ve tried out a number of recipes over the past few years, including a red velvet cheesecake that was a big hit with some friends and a low-carb pumpkin cheesecake that my wife and my in-laws enjoyed tremendously over Christmas.  New York-style cheesecake is a real treat, though hard to get outside the Big Apple.  A close substitute can be found locally, though:  I recently got the chance to redeem a couple of gift certificates for free slices from The Cheesecake Factory courtesy of one of my wife’s coworkers.  It felt a little odd to slap those on the cheesecake bar and make our selections, but where else can you find that much variety in a single type of dessert?

Of course, they’re also a somewhat finicky creation:  most cheesecakes need to be baked in a water bath in order to prevent cracking, but sometimes even that step isn’t enough to prevent yawning crevasses on the surface.  A springform pan is convenient for baking a cheesecake, but unless you take the time to seal the bottom with aluminum foil, you’re likely to get leakage from the water bath into the pan.  Alton Brown recommends using a tall cake pan to avoid that problem, but the only ones I have in the kitchen are the standard 1-inch pans used for a layer cakes.  In any case, baking a cheesecake can be quite an endeavor for the home cook to perfect, and after seeing this mix on the shelf, I wondered if it could be as easy as the box made it sound.

The instructions for this mix are quite simple:  Begin by melting 5 tablespoons of butter and mixing with 2 tablespoons of sugar and the bagged graham cracker crumb mix.  Press the resulting mixture into a 9-inch pie pan.  Then beat the cheesecake mix with 1-½ cups of milk for 30 seconds on low until combined, then on medium speed for 3 minutes.  Pour the resulting pudding-like substance into the crust, smooth the top, and then chill for at least an hour.  The result?

The first downside should be painfully visible:  the graham cracker crust absolutely refused to stay together when I attempted to slice and remove the dessert from the pie dish.  It stuck to the pie dish in places, which made it even more difficult, and I couldn’t get any slices out that would be restaurant quality.  My wife always forgives my plating flaws, but in this case, not even the taste could save it.

Cooking is quite often a balance of compromises between quality and convenience.  Ask any restaurant chef – they’ll tell you about how long they can hold sauces on station, for example, until the quality completely breaks down, or how they can par-cook certain dishes to make it through the rush more quickly.  With that in mind, I was more than willing to take a chance on this dessert if it was going to be, if not pastry chef-approved, a worthy substitute to satisfy the weeknight sweet tooth.

I don’t think I should have been surprised that it was more of a cheesecake-flavored pudding when all was said and done.  While smooth and creamy, it was definitely not as firm or rich as a real cheesecake would be.  The dessert had a strong vanilla flavor, but it also had a cloying aftertaste that overcame me after sampling my first bite.  A standard slice of cheesecake has a slight lemony tang to it as well, a flavor note that was missing here.  You’ll notice that the slices are somewhat vertically challenged, and I sincerely wonder if the recipe should be whipped more or if they’re cutting back on the filling mix in each box to keep prices down.

That said, though, on the whole, this was a low-risk proposition.  The Cheesecake Factory nearest my home sells slices almost $8 apiece, while this mix ran less than $5 all told (though I had sugar in the pantry and didn’t add that to the total):

Jello dessert mix:                    $2.79

Whole milk (1.5 cups):             $0.82 (pro-rated)

Butter (5 tbsp):                       $0.75 (pro-rated)

I had high hopes as I left the grocery store, but unfortunately, this mix is one that I can’t recommend to you.  If you really want the taste of cheesecake, I have to suggest a trip to your local fine dining establishment or a few hours shopping and baking to make your own.  The extra effort will be worth it.

-Guest Writer Michael (HML)

If you’re anything like me, your bookshelves and web browser bookmarks are stuffed with recipes you want to try, but just haven’t gotten to yet.  Weeknights probably get away from you as much as they do from me, which means that most nights, you probably don’t have the energy to pull together a culinary classic like beef Wellington or risotto Milanese.  And believe me, I sympathize.  I don’t have time for complicated, multi-course meals during the week, so I try something new when I can and stick to quick and easy favorites when I can’t.  I try to cook a bit more elaborately on the weekends, but sometimes it’s not worth it – seriously, have you seen the price of USDA Prime beef lately?

JAY asked me write about my home cooking – that is, chiefly, my ever-present stack of recipes, my attempts to recreate the experts’ work and all the successes, failures and happy accidents that occur along the way.  I’m always looking for accessible, budget-friendly ways to keep cooking at home, and I’m quite thankful for the chance to write about it regularly.

For my first recipe, I turned to a suggestion from my sister for a winter dessert:  Dark Chocolate Cream Pie.  My sister first obtained a version of this recipe from Rick Rodgers’ Thanksgiving 101, and I decided to make something similar for my wife on our first date a few years ago.  (Pro tip:  test out your cooking before you invite her over!  My roommates at the time loved getting to try out the results of my practice run through that dinner date).

The pie’s shell is the easiest place to play around with this recipe – you can certainly make your own pie dough, but I tend to buy pre-made crusts because (confession!) I honestly don’t like the crust very much.  I prefer the filling!  Don’t skimp on the good chocolate here, either.  Most neighborhood grocery stores have a selection of high-quality chocolate bars in the baking aisle and if you’re really feeling gourmet, you can certainly splurge on something from Whole Foods.  As a California native, I’m always partial to Ghirardelli chocolate.  Finish off with a dollop of whipped cream and some grated chocolate, and you’ll have a hit on your hands.  (Disclaimer:  No guarantees if you use it on a date!)

Dark Chocolate Cream Pie

Ingredients

Pie shell of your choice, docked and baked (Note:  “Docking” is the process of maniacally stabbing the crust with a fork or pastry tool to prevent the dough from bubbling up while baking.  If you use an Oreo or other cookie crust, though, neither docking nor baking is necessary).

3 cups half and half

2/3 cup plus 2 tbsp sugar

1/8 tsp salt

3 tbsp cornstarch

4 large egg yolks

4 oz. high quality bittersweet or semi-sweet chocolate, finely chopped (Note x2:  Don’t skimp on the chocolate here.  Don’t use chocolate chips, either – the emulsifiers in the chips may help them hold their shape, but they don’t help the custard.  High-quality bar chocolate is best.)

2 tbsp unsalted butter

1 tsp vanilla extract

1 cup heavy cream, chilled (Note x3:  The heavy cream is only necessary if you want to whip your own.  Cool Whip or its generic equivalent will work in a pinch.)

Cocoa powder or chocolate shavings for garnish

Directions

Heat 2 ½ cups of half & half, 2/3 cup sugar and the 1/8 teaspoon salt in a saucepan.  Stir over medium heat until fairly hot and bubbles appear around edges of saucepan, then set aside off heat.

Whisk together cornstarch and remaining ½ cup of half & half vigorously until dissolved – seriously, you’re not going to hurt anything, so make sure every last bit of cornstarch is dissolved.  Whisk in egg yolks one at a time until the mixture is uniform in color and textures.  Gradually whisk in sweetened half & half mixture, rinse out the saucepan and return the mixture to the pan.  Cook over medium heat, stirring frequently and scraping the bottom of the pan until the custard comes to a boil and thickens.  Be especially careful about hot spatters of custard as it heats up!  Reduce heat to medium low and stir constantly for one minute, and then remove from heat.  Add chopped chocolate, butter and ½ tsp vanilla and stir the mixture until the butter and chocolate melt completely.

Pour custard into pie shell and smooth top (jiggling once or twice to remove air bubbles would be good too).  Allow the pie to cool, then refrigerate until serving.

If making whipped cream:  Combine heavy cream, 2 tbsp sugar and ½ tsp vanilla in a large, chilled mixing bowl.  Beat the mixture until soft peaks form.  Spread whipped cream over pie and garnish with cocoa powder or chocolate shavings.

-Guest Writer Michael (HML)

Pic Courtesy of staceysnacksonline.com.

Five Best Spirits for Desserts

There’s something strangely satisfying about incorporating booze into your cooking, isn’t there? The sheer knowledge alone that there is beer or wine in your dish seems to almost make the utensils jump off the table and into your hands. Not only that, when you are talking about desserts, the combination is so tempting. It’s the course where the non-drinking parent manages to squeeze in some sorely needed hooch. The best part is that each one of the following spirits works as a great tipple right after.

Brandy
Candy and brandy make you dandy. So what could be dandier than a brandy dessert? One of the characteristics that seems to make good brandy a perfect fit for the last course is its flavorful, aged quality. The fruity floral life of “burned wine” can yield another layer of flavor.

Try Cherries Jubilee with a little Hennessy. I think you’ll find the brandied form of this fruit its truest and most delicious.

Grand Marnier
I’m cheating a little bit here since Grand Marnier is actually based off Cognac (ergo, brandy). What makes this liqueur very unique is that it is made with bitter orange essence which leaves that distinct flavor profile. Douse your dessert with “Gran Ma,” light it on fire, and watch the blue flames dance over all over such delicate dishes.

Have a taste of the Grand Marnier Soufflé. It’s an airy confection that goes a long way with this liqueur. Or, maybe make a Crêpe Suzette.

Bourbon
Bourbon has extracted character from charred wood barrels. The flavors elicited from the barrel often renders the spirit with cinnamon, vanilla, and caramel notes – perfect flavors for desserts. Moreover, because nearly every “bourbon” whiskey is made with anywhere from 51-80% corn, it can often have a sweeter and thicker quality.

I don’t know if anyone can be disappointed with a Derby Pie; particularly, there’s some good ole Kentucky Bourbon Whiskey from Maker’s Mark Distillery.

Pernod
Where there’s candy, there’s licorice. And while licorice doesn’t derive its flavor from pastis or absinthe, a distinct anise flavor in both is undeniable. In fact, one of my favorite associations with a well made Sazerac is the candy-ish quality that accompanies the spicy, nutty rye whiskey flavor.

Like ice cream? Add a dabble of Pernod into that custard for a Star Anise Ice Cream. Like toppings? Make a Pernod whip cream!

Amaretto
Most people don’t know that Amaretto is distilled from either an apricot or almond pit base. The result is a nutty liqueur and since almonds are already a topping of choice for many sweets, this liqueur is a perfect fit for a wide variety of desserts.

“Leave the gun. Take the cannoli.” Next time TNT is running that Godfather trilogy marathon, whip up some of these with a little Amaretto in them.

-By Guest Writer & Alcohol Writer/Bartender Anthony of Done Like Dundee Gone Like Ghandi.

With the new year upon us, we all have our own resolutions; some of us want to loose a few unwanted pounds or just try a new, healthier way of eating and living. People can sometimes be  ambivalent about starting a vegetarian diet, however, the rewards can be very beneficial. Naturally, the best way to approach something new is to take small, careful steps. Here are a few delicious dishes from Morningstar Farms that I find very helpful in kick-starting a vegetarian diet, and will also begin to put you on the path to a new, healthier way of eating.

Breakfast–as were told many times growing up–is the most important meal of the day, and this is very true. For some, however, breakfast over time can become dull–or sometimes repetitive. Here are some veggie-friendly foods that can wipe away the morning doldrums of breakfast.

Morningstar Farms -Vegetarian Breakfast Sausage, Egg and Bacon Biscuit

A golden, flaky buttermilk biscuit filled with egg, cheese, and veggie bacon crumbles. This is absolutely perfect for people on the run in the morning, and it only packs 270 calories! At first, it’s an awkward eat, and what I mean by awkward is that when you first take a bite, the sausage (which is also in crumbles), bacon, cheese and egg is more of a filling–think of it as an éclair of sorts for a better picture. Awkwardness aside, it is very good. The biscuit is not like your standard breakfast sandwich that you would find at a McDonalds or Burger King, but it’s definitely worth getting up early for.

Morningstar Farms - Maple Flavored Veggie Sausage Patties

These delicious, maple flavored patties will wake anyone up from their well-needed eight hours of sleep. It’s better to prepare the patties on a iron skillet rather than in a microwave, but using the latter won’t be detrimental in enjoying these vegetarian, maple-flavored delights. If you do decide to take the quick route and use the microwave, then the patties may appear to be bland; but worry not, again, the flavor will still be present after that first bite. They taste the exactly the same as your standard maple patties, but with less grease. You can have them with a side of eggs, toast–or both! Very healthy and only 80 calories per serving.

Lunch is very important, it needs to be able to recharge our work-battered bodies to the fullest. Why go out and eat when you can not only bring your lunch, but make it a healthier lunch break, as well.

Morningstar Farms - Sesame Chik’n

Breaded veggie chicken nuggets, edamame (soybeans), sugar snap peas, carrots and diced red peppers with Asian-style noodles smothered in a sumptuous sesame sauce will kick your taste buds and get you through the rest of your workday. Avid eaters of Chinese food will definitely appreciate this quick and easy meal. I found this dish to be very delicious myself, however, it was difficult to distinguish the difference between the two. It looks, tastes and smells like the real thing (the other being made with meat, of course). With only 310 calories, your lunch break will now be a healthier one.

Dinner, the last meal of the day; where family gather and talk about the long–and sometimes, stressful day they had. What better way to do this than over a nice, healthy vegetarian supper.

Morningstar Farms Meal Starters - Recipe Starters

These delicious beef-substitute crumbles are already recipe-ready and very fast and easy to cook. You can substitute these for practically any dish you want. At first glance, the crumbles may seem dull and flavorless, however, that is far from the contrary. The crumbles taste slightly different, partially due to the crumbles being made of soy, and are lighter than ground beef–with less grease, of course; but it is still enjoyable and fun to prepare. Having a spaghetti night? No problem! Or perhaps lasagna? My personal favorite thing to do is use the crumbles in Hamburger Helper.  Only a mere 80 calories per serving!

These are just a few of the foods that Morningstar has available. They have many different dishes that you can mix-and-match to synthesize a veggie-friendly meal. Also, these dishes are an excellent way to get you started on that resolution to again, either shed a few pounds, or just try something new. Either way, it is definitely worth a try. Happy New Year!

By Guest Writer: Antonio Washington