Vanilla Unveils its Savory Side
May 27th, 2010

In yesterday’s Washington Post food section, I spotted an article revealing that vanilla works just as well in savory dishes, as in an ice cream cone.

Well…with respect to the Washington Post, we’ve known this one for years.

Ask anyone in our labs, and they’ll tell you that their secret ingredient in a pot of chili, is always vanilla. Try it in a pot of spaghetti sauce too.

At past Roadshows, we’ve shown vanilla paired with tomato, curry, peppercorn, and brown gravy – just to name a few.

Thai Twist Salad Dressing with Vanilla Roadshow 2006: Thai Twist Salad Dressing with Vanilla

Vanilla can modify the heat of many peppery products, while enhancing the flavor of the particular pepper. It can off-set the earthy and “weed-like” character of many herbs to allow a more palatable experience. It can also be used to create a divergent sensation, whereas vanilla stands out at a different time during the eating experience than the item with which it is paired.

Curious about vanilla’s savory side? I’ve pulled a few recipes from our archives to share with you. Enjoy!

—————————–  

Spinach Salad with Cranberry Vanilla Vinaigrette

Fresh Baby Spinach – Washed    -  6 oz.

Cranberry Juice  -  1 cup

Fresh Cranberries -  ½  cup

Crumbled Blue Cheese  - ½ cup

Olive Oil  -  ¼ cup

Toasted Pine Nuts -   ¼ cup

Sugar   -  ¼ cup

Orange Juice  -   ¼ cup

White Balsamic Vinegar  -   3 Tbsp

Vanilla Extract  -  2 tsp

Shallots finely minced  -  ¼ tsp

Garlic finely minced  -  ¼ tsp

Salt   -  1 tsp

Pepper   -   1/8 tsp

Raspberries – fresh (optional) -   2 oz

Combine fresh cranberries, sugar, cranberry juice and orange juice and bring to a boil. Remove from heat, cover and steep for ten minutes. Strain the cranberries and save the cranberries and the liquid.

Mix together the spinach, blue cheese and pine nuts. Set aside.

In a separate bowl, mix together the vinegar, shallots, garlic, vanilla, salt, pepper and the cranberry liquid. Whisk in the oil. Adjust the seasonings with salt and pepper.

Dress the salad and toss with the raspberries and poached cranberries.

———————— 

Sautéed Pork Medallions with a Wild Mushroom Sherry Vanilla Sauce

Pork Tenderloin cut into medallions -   8

Oil   -   ¼ cup

Flour    -   ¼ cup

Salt   -  To season

Pepper   -   To season

Sauce:

Veal or Chicken Stock   -  2 cups

Sherry Wine   -  ½ cup

Mixed Wild Mushrooms  -   1 ½ cups

Heavy Cream   -   ¼ cup

Vanilla Extract   -   2 tsp

Carrots – minced   -   1 Tbsp

Celery – minced  -  1 Tbsp

Butter   -   2 Tbsp

Sugar    -   1 Tbsp

Shallots – minced   -    ½ tsp

Garlic – minced  -   ½ tsp

Bay leaf    -   1 leaf

Salt  -   To taste

Pepper  -  To taste

Melt half the butter in a large sauté pan. Lightly sauté the shallots, garlic, carrots and celery. Add the sherry and cook reducing the liquid by half.

Add the remaining ingredients except the cream and butter and cook for 20 minutes. 

Add the cream and simmer for 5 minutes. Add the butter and adjust the seasonings.

Flatten the pork medallions and dust with the seasoned flour. Sauté in oil. Hold in a warming oven until ready to serve.

Suggested serving: Serve with soft polenta with roasted red peppers. The pork and sauce go well with spaetzle as well.

—————————— 

Pan Seared Steak with a Vanilla Peppercorn Sauce

Strip Steaks  -  2 lbs

Salt -   To season

Pepper  -  To season

Sauce:

Beef Stock   -   2 cups

Red Wine  -  ½ cup

Heavy Cream   -  ¼ cup

Cooking Oil  -  ¼ cup

Vanilla Extract  - 1 Tbsp

Green Peppercorns  -   1 Tbsp

Butter  -  1 Tbsp

Shallots – minced  -   ½ tsp

Garlic – minced   -   ¼  tsp

Parsley – chopped  -   ½ tsp

Salt   -    To Taste

Fresh Ground Pepper   -   To Taste

Season the steak with salt and pepper and sear in oil until both sides are lightly brown. Remove steak and finish in a warming oven until desired doneness is achieved.

Remove the excess oil from the pan and sauté the shallots and garlic for 1 minute. Deglaze the pan with the red wine, simmer and reduce the volume by half.

Add the stock, peppercorns and vanilla. Let reduce on medium high heat for 8 – 10 minutes.

Slowly add the heavy cream and simmer until the consistency of the sauce has become slightly thicker.

Finish the sauce by slowly adding the butter and adjust the seasoning with salt & pepper.

Serve over the steak.

Leave a Reply

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

Copyright © 2014 David Michael & Co. All Rights Reserved.
Website Design & Internet Marketing by IQnection Internet Services, Inc.