Homemade Vanilla Bean Paste

Homemade Vanilla Bean Paste

When I first moved to California, one of the things I had a hard time finding, was vanilla beans. In Denmark I never used vanilla extract, only real vanilla beans or vanilla sugar. So I always got vanilla beans sent to me in Care Packages. Eventually I discovered vanilla bean paste, and used that for most things, except for vanilla wreaths and our Christmas dessert Risalamande. Here I wanted the truer delicate vanilla flavors from the beans. Around the month of December you can find ok vanilla beans, but they aren’t as thick and plump, as the onc’s I got from Denmark. Somehow I got dragged into a vanilla cult, and now i buy the most beautiful thick and plump vanilla beans to a reasonable price online. Access to great vanilla beans, made me want to try making my own vanilla bean paste without any extract, and this recipe from Karas Couture Cakes is the most clean recipe i have found.

Makes about 250-300 ml (8½-10 fl oz)

Ingredients:

• 16 whole vanilla beans

• 250 g water

• 300 g sugar

• 50 g glucose

Directions:

Cut off the ends of the beans, you can save these, dry them and use them for vanilla sugar.

Chop the beans into a 1/2-inch (~1cm) long pieces. Using a food processor, spice grinder or Vitamix blender, grind the beans with about half the sugar. Work in batches, so you don’t overheat machinery or the vanilla and sugar mixture. You are looking for a grey/brown sandy looking mixture.

In a medium saucepan mix the rest of the sugar, water and glucose, and heat it to a boil, let it boil for a few minutes. Add the vanilla sugar mixture to the saucepan, and let it boil for another 2 minutes, before removing from the heat.

Strain the vanilla through a fine meshed sieve, and use a flexible spatula to massage as much of the paste through the sieve. You can save this pulp and use it to make extract or vanilla sugar. I didn’t do that as I allready had some extract brewing and didn’t need more.

Pour the vanilla bean paste into clean scolded glass containers, and close the lids tightly when completely cooled. Store the vanilla bean paste in a dark place like a pantry.

DO NOT REFRIGERATE

Use vanilla bean paste in cakes, custard, ice cream, and where you would use vanilla sugar or extract.

Enjoy!

Rosemary Salt

Rosemary Salt

My rosemary bush needed a trimming. Every year I am left with a lot of rosemary branches. This year I decided to make rosemary salt. The salt is perfect for roasted chicken, lamb or potatoes. In Denmark I never had an excess of rosemary. Oddly enough it was very hard to keep my rosemary alive. If it didn't die from lack of water, it died from too much water. But here in Northern California my rosemary thrives.

Ingredients:

• 250 g coarse sea salt (about a cup)
• 4 tablespoons fresh rosemary, finely chopped

Directions:

Preheat the oven to 225℉ (110℃).

Pulse the sea salt and rosemary in a food processor until mixed well. This will male the salt a little finer. Taste the salt, and add more rosemary if desired.

Transfer the salt to a baking sheet, and bake/dry the salt for about 15-20 minutes.

Let the salt cool for about 5 minutes, and brake apart any lumps. Store the rosemary salt in an airtight container. The salt will keep for 6-8 months, but the intensity of the rosemary will diminish over time.

Enjoy!

Vanilla Pepper - The New Black

Rib Eye Steak with Vanilla Pepper Rub and Roasted Vegetables 

When you think of vanilla, you’ll automatically think of desserts or cakes. But why not give the vanilla a try in the savory kitchen. It’s a uniquely flavored spice that brightens up your steaks or chops. On a visit to Oxbow Public Market in Napa,  I found a vanilla pepper rub from Whole Spice. The smell of the rub pulled me in, and I had to have it, even though it was kinda expensive. The sweet, fruity smell and the kick from the pepper made me want to go home and cook. Basically I found my new spice for this BBQ season.

We have tried it on rib eye steaks and now I'm in love with the rub. The steak gets an exotic and spicy flavor that really stands out in a very good way. The vanilla pepper rub, is the new black in my house.

I might try to make my own vanilla pepper rub. I just have to find the right balance between black pepper, sugar, vanilla, cinnamon, salt, lemon, thyme, nutmeg and cloves. Or I'll just have to order a big batch, so it will last the whole summer.

If you ever stop by Oxbow Public Market and Whole Spice, try the vanilla pepper rub, it’s to die for. You can also order it online. It's worth every penny.