Vanilla Sunday

Today marked my first visit to the Atlanta Botanical Garden since moving back to Atlanta this past year. I was honored to be the guest chef and doing two cooking demonstrations as part of their Vanilla Sunday event. For those of you who attended, thank you so much for your presence. I am so pleased to have shared my time with you.

Vanilla is wonderfully fragrant and has an amazing ability to transform and enhance the flavor of many dishes. Unfortunately, vanilla is often limited to desserts. However, it can and should be apart of more savory dishes. The easiest way to welcome vanilla to you entrees is in a compound butter. Take some room temperature butter and whip it with some vanilla beans until evenly incorporated. Next lay out some plastic wrap and place the butter in the middle. Being very gentle, roll it into a log shape. Place it in the freezer to set and then slice off a piece as needed. Pair it with fish, seafood or a peppercorn crusted steak, the possibilities are only limited to your imagination.

Here are the recipes from today.

Vanilla-Shallot Vinaigrette

1 Tb minced shallot
1 tsp dijon mustard
1 whole vanilla bean, seeds removed
1 Tb honey
3 Tb champagne vinegar
3/4 cup grapeseed oil
kosher salt, to season
white pepper, to season

In a bowl* combine the shallots, dijon mustard, honey, vanilla, and vinegar.
Season with a little salt and pepper
Whisk together until smooth.
Next, slowly add the grapeseed oil while whisking continuously.
Taste and season again if necessary

* This recipe can be made using the blender or food processor.

Served with seared scallop, and frisee-tarragon salad.

Vanilla Ricotta Mousse w/ Mint Marinated Strawberries

16 ounces Whole milk ricotta
4 ounces Mascarpone Cheese
2/3 cup sugar
1/2 vanilla bean
1 cup heavy cream
1/2 pint strawberries, quartered
1 tablespoon mint chiffonade
1/2 lemon juiced

For the strawberries

In a bowl combine the quartered strawberries, mint chiffonade and 1/3 cup of sugar.
Squeeze the juice of half a lemon over the mixture.
Allow to sit for at least 15 minutes.

For the Mousse

In a bowl combine the ricotta, mascarpone, 1/3 cup sugar and vanilla bean.
Using a mixer whip until very smooth.
In a separate bowl whip the heavy cream until it becomes soft and light.
Next add the whipped cream to the ricotta mix.
Very gently fold the whipped cream into the mix to create a smooth and light mousse.

Serve with the strawberries on the bottom and the mousse on top. Garnish with fresh mint.

Enjoy!

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