True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds.
These orchids are the only orchids that produce an edible seed. The primary producers of these beans are tropical areas: Mexico, Madagascar, Indonesia, Papua New Guinea.
Planifolia vs tahitensis
There are two distinct types of vanilla orchid:
1. V. Planifolia beans have a strong, familiar flavor, it is often called ‘Madagascar Bourbon’. Planifolia is the same variety grown in Mexico.
2. V. Tahitensis is a weaker vanilla with ‘fruity, floral, and sweet’ flavors created by the compound heliotropin. Tahitensis is a mutated form of a planifolia orchid from Tahiti, though most tahitensis is now grown in Papa New Guinea. This kind is favored by pastry chefs.
LA VANILLE DE MADAGASCAR ROUGE FENDUE OU NOIRE GOURMET
Le parfum relaxant de la vanille de Madagascar rouge ou noire gourmet vous transportera vers des destinations sensorielles mémorables
If vanilla is one of your favorite scents, you should consider growing it, so that you can have your own beans. From these beans, you can make your own essence, and appreciate your effort all the more.
Now days these beans are grown in several distinct regions of the world. This produces beans with unique regional characteristics and attributes, each particularly suited to different uses.
The fruit, a long capsule, reaches its full length of about 20 cm (8 inches) in four to six weeks but may take up to nine months to mature. As soon as they turn golden green at the base, the unripe pods are harvested.
I grow mint, strawberries and watermelon on my yard, and this refreshing beverage is a wonderful way to use them all. You can add only mint and strawberries. Flexibility is the key! Ah, For extra flair, add some ginger ale.
MINT STRAWBERRY WATERMELON
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it’s a pretty garnish.
LEMONADE WITH A TAD OF ROSEMARY….Ahh refreshing!
Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They’re cooling and sweet and are great alongside spicy food.
This is a cucumber juice base that seems to have the effect of lowering one’s body temperature. (Gives new meaning to the phrase “cool as a cucumber”.)
CUCUMBER LIME MINT
Making long blackberry shrub drinks is a creative way to use up extra fruit all the way summer. They are as colorful and refreshing as a summer drink should be.
1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.
2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup
1 bunch Baby bok choy
1 Handful Cilantro, fresh
2 cloves Garlic
1 tbsp Ginger, fresh
1/2 Red onion
1 Sweet potato (about 1 lb.), small
1 13 oz can Coconut milk
2 tbsp Thai red curry paste
4 cups Vegetable or chicken broth
1/2 tbsp Fish sauce
Pasta & Grains
3 1/2 oz Rice vermicelli noodles
Baking & Spices
1/2 tbsp Brown sugar
Oils & Vinegars
2 tbsp Neutral cooking oil
Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste
Finely grated zest and juice 1 lemon
2 tsp ground cumin
2 tsp ground coriander
Small bunch fresh coriander, leaves and stalks chopped
2.2-3 kg easy-carve leg of lamb (see Know-how)
1 cucumber, halved, deseeded and sliced
300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)
100g whole skin-on almonds, toasted in a dry pan
Small bunch fresh mint, chopped
Handful fresh flat leaf parsley, chopped
2 tbsp argan oil (see Know-how)
2 tsp runny honey
Juice 1 lemon
125g pomegranate seeds
Roast potatoes to serve
Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.
Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.
Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).
Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs.
Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.
Flowers are so beautiful, they look gorgeous in their nature habitat, in our homes. Flowers are given to show love, passion, compassion, celebration, happiness. But flowers are much more than that. Lots of flowers are edible, like these common petunias!
Edible flowers is a trend in gastronomy, and they range from the small and delicate, intended to give just a hint of flavour, to a mouthful, without dominating a dish. Those varieties include marguerites, fuchsias and tagetes (a member of the sunflower family), large and muscular enough in flavour to elbow the cutlet right off your plate.
Did you know you could eat tulips? Club Gascon chef Pascal Aussignac’s green tulip primavera with truffle vinaigrette is one of London’s most iconic restaurant dishes. The lightly scented flowers have an earthy, rich, peppery, herbaceous flavour, and crunchy texture.
Skipping breakfast is associated with an increased risk for obesity, metabolic syndrome, elevated triglycerides, high LDL-cholesterol, and low HDL-cholesterol (all risk factors for cardiovascular disease) in children.
A large study published in the journal Circulation followed over 20,000 men for 16 years, and found that those men who skipped it were 27% more likely to develop coronary heart disease.
Children who regularly eat first meal of the day have higher IQs than those who only eat it on occasion.
Regular breakfast consumption is associated with better behavior in school and better academic performance, including better grades and achievement test scores.
Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.
Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken.
1 1/2 lb. yellow new potatoes (about 25)
Kosher salt and pepper
4 medium chicken thighs
2 tsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
2 scallions, finely chopped
1 tbsp. tarragon, chopped
2 small radishes, thinly sliced
1/4 c. flat-leaf parsley, chopped
Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
Fold parsley into potato salad and serve with chicken.