Do you enjoy Vanilla Extract? It’s VERY easy to make. I purchased the Vanilla Beans for this recipe at The Organic Vanilla Bean Company: http://www.organic-vanilla.com/ Fast service & good quality beans. I selected the Tahitian(Tahitensis) & Planifolia (Bourbon) Grade A Gourmet Vanilla Beans earlier this year. Look out for specials at this site since you can maximize your purchase that way. I should have waited for them to stock Grade B, but I was impatient. Grade B Beans are perfectly fine for Vanilla Extract. Also, don’t get caught up in using a high quality Vodka. A cheaper quality Vodka is adequate for this recipe. I obtained the recipe from Ian at http://www.instructables.com/id/DIY-V… Very helpful. Thanks Ian! Again, this is not complicated, but ensure you are systematic and patient. Don’t try the extract for at least 6mos although it is VERY tempting.
I’m a big fan of mineral water. Whether that brand is San Pellegrino, Panna or Perrier, I was thinking the other day that I could dress it up a bit outside the realm of just a lemon slice. I took some of my homemade vanilla extract and put a drop of it in the glass of Perrier and talk about UPGRADE! Wow. It was very Cream Soda-esque and was very good even with or without a drop of freshly squeezed lemon in it.
I recommend you give this a try and if you flavor mineral water in a unique way, I’d love to hear about it.
José Andrés is one of my favorite celeb chefs. His passion for cooking is contagious and I get pumped every time I watch him. His recipes are typically basic with an emphasis on good ingredients and he exudes immense pride for all things Spanish. Enjoy this video of him preparing Apples Cooked in Wine.
I am fan of chickpeas (AKA garbanzos or ceci beans). Growing up, my abuela would make Habichuelas Guisadas (stewed beans) using Chickpeas and pairing that with rice would take me to heaven. Yum!
Anyway, this post has to do with something I have to say that I have not used in my kitchen and that would be why I pay attention to Mark Bittman from the New York Times and really appreciate the new things I learn form his column.
I stopped by an Indian store on the way home this evening and picked up 2lbs of Chickpea Flour to replicate some of the dishes Bittman mentioned and showed a video on when he was making a little known savory pancake made in Spain called a Tortillita.
I love scrambled eggs, but must admit that I tend to favor more of a “dry” type w/minced onions&peppers that tend to be cooked more than what Ramsay displays, but I can see that the suggested additions of butter and crème fraîche create a richer, smoother egg creation and I will give it a try for sure.
The star of Hell’s Kitchen (both the instructional British and U.S. versions) says he has each fresh-faced chef in his kitchens make scrambled eggs as a test to consider how they may prepare other dishes.
Does anyone have a problem with Ramsay’s technique or ingreds? Drop a comment.
Don’t try the extract for at least 6mos although it is VERY tempting. 
