Savoury/Savory applications for Vanilla

[liuzhou]

I've just found a shop selling vanilla pods as opposed to extracts or worse. I've never used them, probably because I don't do sweet.

I'd still like to play with one or two, though. Any non sweet applications?

[chefmd]

How about adding it to mashed potatoes?

http://www.fmitk.com/vanilla-bean-and-mascarpone-mashed-potatoes/

 

And you can infuse vodka with lefy over bean (after seeds are scraped out).

 

btw, I am with you on not doing sweets.

 

[liuzhou]

10 minutes ago, chefmd said:

How about adding it to mashed potatoes?

http://www.fmitk.com/vanilla-bean-and-mascarpone-mashed-potatoes/

 

And you can infuse vodka with lefy over bean (after seeds are scraped out).

 

btw, I am with you on not doing sweets.

 

 

Thanks for that. If I were to do it, I'd revert to the cheddar the author originally saw. Mascarpone screams "pudding" at me! Which I'm trying to avoid.

[Anna N]

Click

 

 Lobster with vanilla sauce.

 

 I also have a big recollection of something Thomas Keller did with lobster and vanilla but I cannot find anything about it.   Perhaps it was my imagination.

[shain]

Try adding a little to tahini, it's pretty good. Can be used in siniyah, maybe with lamb. Also with roasted cauliflower.

Never tried any of the followings, but you can try it with pan fried or baked fish (I'll pair it with butter, tomatoes, black pepper and lemon, maybe also chives or thyme).

Might be interesting in cacio e-pepe, or maybe carbonara. Vanilla works good with black pepper, and creamy applications feel natural. If you go for carbonara, using bacon instead of pancetta will add some smokiness that might pair well (or may not ).

[liuzhou]

2 hours ago, Anna N said:

Click

 

 Lobster with vanilla sauce.

 

 I also have a big recollection of something Thomas Keller did with lobster and vanilla but I cannot find anything about it.   Perhaps it was my imagination.

 

If only I could find lobster!

 

 

10 minutes ago, shain said:

Try adding a little to tahini, it's pretty good. Can be used in siniyah, maybe with lamb. Also with roasted cauliflower.

Never tried any of the followings, but you can try it with pan fried or baked fish (I'll pair it with butter, tomatoes, black pepper and lemon, maybe also chives or thyme).

Might be interesting in cacio e-pepe, or maybe carbonara. Vanilla works good with black pepper, and creamy applications feel natural. If you go for carbonara, using bacon instead of pancetta will add some smokiness that might pair well (or may not ).

 

I make my own tahini, but not sure if I want vanilla in it.

The cauliflower and fish suggestions sound worth exploring. Thanks a lot.

[Deryn]

Liuzhou ... if no lobster, try it with shrimp. Many recipes on the web. Though most seem to use extract, I am sure you could try them with seeds or make your own extract for savoury purposes.

 

NYT Shrimp with vanilla

 

Vanilla Butter Shrimp Rolls (tastecooksip)

 

Vanilla Shrimp (food.com)

[natasha1270]

I have had the Nielson-Massey Cookbook for years but have yet to try anything from it. It has recipes in it for vanilla in vinaigrettes, squash bisque, basil-tomato soup, vanilla wine sauce, teriyaki sauce, apricot mango bbq sauce, duck breast with tahitian pomegranate chutney and a few other savory preparations. The book says vanilla added to tomato sauces will cut the acidity and mellow the flavor. Pandan is often said to impart a vanilla like fragrance so if you know of any recipes calling for pandan, subbing vanilla could be nice to try.

[Maison Rustique]

Decades ago, we had lunch at a lovely restaurant in Scottsdale (name forgotten). They had the absolutely BEST yeast rolls made with vanilla (but not sweet). I still crave them. I wish I had a recipe to offer, but have never found one. I don't know if you could just add vanilla to any old yeast bread/roll recipe and have it turn out like theirs or not.