Vanilla only comes in a bottle, right? Oh, it’s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Do I crack them open? Wait, vanilla comes from Veracruz, Mexico–not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:
GRANDMA LALI’S FLOATING ISLANDS
Las Islas Flotantes de Vainilla de mi Abuela Lali
For the Floating Islands
12 egg whites, at room temperature
1/8 tsp salt
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
For the Caramel
1 1/2 cups sugar
For the Vanilla Sauce
3 egg yolks, at room temperature
1/3 cup sugar
1 tsp all purpose flour
1 1/2 cup milk
1 inch piece vanilla bean
10 strawberries optional for garnish, sliced, or any other fruit of your choice
To make the caramel:
Place sugar in a saucepan over medium-low heat. Cook until the sugar melts, moving the pan so it will not burn, until it has a caramel consistency. Turn off the heat and pour the caramel quickly into individual flan or custard molds as you tilt them, so the caramel covers the bottom of each mold. The caramel will quickly cool and set.
To make the floating islands:
Preheat oven to 350 degrees.
Place egg whites in a mixer with the salt and cream of tarter and beat until stiff peaks are formed. Add in the extracts and the sugar and mix until combined. Then top each of the molds with the egg white mixture.
Place molds in a large baking pan. Pour about an inch of boiling water into the pan to create a water bath. Bake in the oven for about 40 minutes. The top of the islands will look browned and crispy. Turn the oven off, open the door oven slightly and let the islands cool inside of the oven for about 10 minutes, then remove them from the oven.
To make the vanilla sauce:
In a saucepan, lightly beat the egg yolks with 1/3 cup sugar and 1 teaspoon of all purpose flour.
In another saucepan, heat the milk and vanilla bean (make a slit on its side and free the seeds into the milk). Let it heat until very hot but not boiling. Slowly, in a very thin stream, add the hot milk into the yolk mixture, emulsifying with a whisk until it is all incorporated. Place over low heat and stir until the sauce almost reaches a boil, and coats the back of a wooden spoon. Turn the heat off and keep on whisking slowly, for about a minute or so. The sauce can be served hot, warm or cold. It can be stored in the refrigerator for up to a month once cooled.
Once the molds have cooled to room temperature, you can unmold them. Use a knife to go around the edge of the molds and carefully turn them onto a plate. Drizzle the caramel from the bottom of the molds on top of the islands. Add a couple tablespoons of the vanilla sauce on top. You may garnish with strawberries or any other fruit of your liking.
Islands can be refrigerated in their molds, covered, for up to 5 days.
TORITOS: PEANUT AND VANILLA APERTIF
Torito: Bebida de Cacahuate y Vainilla
2 12 oz cans evaporated milk
1 14 oz can condensed milk
3/4 cup cane liquor (aguardiente de caña), or rum, more or less to taste
3/4 cup smooth peanut butter (or espresso if you want to make it coffee flavored)
1 tsp vanilla extract
Ice, to taste
Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.
Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.
NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.
GRILLED SHRIMP & PINEAPPLE SALAD WITH VANILLA & CHILE DE ARBOL VINAIGRETTE
Ensalada de Camarón y Piña a la Parrilla con Vinagreta de Chile de Arbol y Vainilla
For the Vinaigrette
1/2 cup olive oil
1 garlic clove, peeled
1/2 vanilla bean (or about a 2″ piece), chopped
1 to 2 chiles de arbol, stemmed and chopped
1/4 cup safflower or corn oil
1/4 cup red wine vinegar
1/8 tsp ground allspice
1 tsp kosher or sea salt, or more to taste
Ground black pepper, optional
1/4 tsp sugar, or more to taste
For the Salad
4 fresh pineapple slices(about 1/2″ thick), peeled
Safflower or corn oil to brush the pan or grill
1 lb large or extra large shrimp, fresh or thawed from frozen, rinsed, peeled, deveined
1 tbsp butter
1 tbsp safflower or corn oil
kosher or sea salt to taste
ground black pepper to taste
12 oz mixed spring salad(or your choice of mixed baby lettuces)
1/2 cup red onion, slivered
For the vinaigrette:
Heat the olive oil in a saucepan set over medium heat, until hot but not smoking. Add garlic clove, vanilla bean and chiles, and cook about 15 seconds, stirring constantly. Be careful not to let them burn, remove the pan from the heat and pour its contents into a mixing bowl to cool.
Combine the safflower oil, red wine vinegar, salt pepper, allspice and sugar into the same bowl. Pour all the mix in the blender, puree until smooth, and reserve. The vinaigrette will be textured as the vanilla bean will not let itself be entirely pureed. But that makes it even more delicious! If you will not use the vinaigrette in the next couple of hours, cover it and refrigerate. It will keep for a week, but re-emulsify or thoroughly mix, before using.
For the grilled pineapple:
Heat a grill pan, a grill or nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Place the pineapple slices and cook for about 4 minutes per side until they are slightly charred. Remove from heat. Once they are cool enough to handle, cut in half, remove the core and cut into strips along the grain. Reserve.
For the shrimp:
Sprinkle the shrimp with salt and pepper. Heat the butter and oil in a saute pan over high heat. Once the butter sizzles, add the shrimp, you may need to do it in batches so they they don’t overlap, and cook for 1 to 2 minutes per side. They should have plumped up and changed color on both sides, but be careful not to overcook them. Remove and reserve.
To assemble the salad:
Place the greens in a salad bowl. Drizzle some of the vinaigrette and toss, so that they are lightly coated but not soaked. Assemble on individual salad plates. Divide the shrimp, pineapple and red onion on top of each plate. You may drizzle a bit more of the vinaigrette on top and serve.