Looking for thoughts on savoury uses for vanilla

babytiger added about 1 year ago

I've had a shrimp ravioli dish at a restaurant that had a vanilla white sauce. It was quite good.

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Salad dressing! There is a wonderful recipe on the Food52 website, from Dynamo, that is a seafood salad with vanilla bean vinaigrette. To find it I would search for shrimp and vanilla and the recipe should come up.

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What a nice problem to have! I googled 'savory vanilla recipes' and found lots of intriguing hits--enough to make me consider a trip to Madagascar!

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la domestique added about 1 year ago

Vanilla beans are classically used in a sauce with lobster. I know I've seen it on Top Chef- maybe consult one of the Top Chef recipe cookbooks? Also, you might find some ideas in Amanda Hesser's Essential New York Times cookbook. Or Chef Marcus Samuelsson's cookbooks. Vanilla also pairs well with squash and pumpkin- roasted or used in risotto. Maybe if you think of flavor pairing with ingredients, an idea will come to you!

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

I agree with la domestique. Vanilla and lobster match quite well.

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

Another thought. A friend of mine sent me some "fleur del vanille"; sea salt with flecks of Madagascar vanilla (I guess a similar idea to the sugar thing). Anyway it's great sprinkled over fresh, summery melon slices.

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susan g added about 1 year ago

The Spice Book (Morris and Mackley) says "Vanilla is one of the distinctive ingredients in creme de cacao and Galliano" -- DIY?
Also "Vanilla is used as a pick-me-up and an antidote to fevers. ...also...aphrodisiac qualities"
Just want to cover all the bases!

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linzarella added about 1 year ago

One of the best pasta dishes I've ever had was a pumpkin gnocchi with scallops and vanilla bean sauce.

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Couldn't Be Parve added about 1 year ago

One of our favorite chicken dishes is a balsamic vanilla chicken. It is easy to make but delicious enough I often make it for company. I always make 1 1/2 times the sauce in the recipe because that is the best part!

http://www.myrecipes.com...

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