Thursday, July 14, 2016

Vanilla Plain? Naw!

That's if you take a look at the new cookbook the Vanilla Table!  The author Natasha MacAller stopped by Tonia's Kitchen to talk about the book, and some of the very creative recipes she offers.  Natasha told Tonia there's a lot of possibilities for vanilla, beyond its use in cookies and cakes.  Case in point, a delicious vanilla vinaigrette dressing that goes especially well with grilled fish

Pineapple Juice
Jalapeno Juice
Vanilla Pods (split in half)
White Cider Vinegar
Extra Virgin Olive Oil
Tamari or Light Soy Sauce
Kosher or Sea Salt And Fresh Black Peppper
Bamboo Skewers
Firm White Fish
A selection of tropical fruit (mango, pineapple, etc)

Pineapple vanilla vinaigrette

Gently simmer the freshly extracted pineapple juice, jalapeƱo juice and scraped vanilla pods, with seeds, into a saucepan/pot and simmer until reduced down to 250 ml/8 fl oz/1 fl cup, stirring occasionally.

Place the reduction in a clean mixing bowl. Whisk in the remaining ingredients, season with salt and pepper, then cover and chill until needed.

Grilled fish and fruit

Soak skewers in water.

Pat fish dry and place in a baking dish. Brush each piece with a generous portion of the vinaigrette and allow fish to marinate for 20–30 minutes as the grill heats up.

Carefully skewer fruit, brush with marinade and set aside.

When ready to cook, wipe the grill lightly with oil and place fruit skewers and fish on the grill. Carefully turn when sides of fish turn opaque and fruit has seared.

Serve immediately with additional vinaigrette on the side