DIY: Vanilla Bean Maple Syrup & Giveaway!

So excited for my first giveaway!  Before I get to the details I have exciting news:  You are going to make the BEST homemade gift this year:  Vanilla Bean Maple Syrup!

It only takes minutes to put together!  Woo hoo, yeah, who’s your favorite blogger now?  Yep, this gal!

DIY: Vanilla Bean Maple Syrup | Homemade Gifts | http://recreatinghappiness.com

 

 

Last year I gifted homemade vanilla extract and I admit I was thrilled with the “oohs” and “aahs” from everyone.  I’m not always the best gift giver in the world, and often my gifts are a swing and a miss (if my mother in law is reading this I suspect she’s nodding her head in agreement here haha).  I need to keep my streak going!

Vanilla Bean Maple Syrup takes less time to prepare than to wrap – it’s really that easy!  Frankly, I think it’s better…WAY BETTER…than homemade vanilla extract because it’s not easily found in stores and tastes incredible.

DIY: Vanilla Bean Maple Syrup | Homemade Gifts | http://recreatinghappiness.com

 

 

I should add a warning label to the bottle:

“WARNING:  Consumption of this product may result in excessive Vanilla Maple Syrup cravings and the inability to consume ordinary maple syrup ever again.”

Expect to make pancakeswaffles, and oatmeal as an excuse for more Vanilla Maple Syrup.  Why it’s not sold in stores is a mystery.  Maybe this post will start a vanilla maple syrup revolution.

You need only 2 ingredients:  100% maple syrup and high-quality vanilla beans.

DIY: Vanilla Bean Maple Syrup | Homemade Gifts | http://recreatinghappiness.com

 

 

Let me touch on the vanilla beans for a moment.  I have tried many different vanilla beans from many different companies and none have compared with those from Vanilla From Tahiti not to mention their outstanding customer service.

Not all vanilla beans are the same!  Vanilla from Tahiti is the premier source for Tahitian vanilla beansTahitian vanilla extractvanilla bean powder, and Tahitian vanilla coffee made from the finest Tahitian vanilla beans.  While some non-Tahitian vanilla beans half the size can be found for less money, gram for gram Vanilla From Tahiti’s beans are both competitively priced and superior in flavor.

I discovered this amazing company years ago when my daughter was allergic to all of the top 8, gluten, and corn.  Finding a grain free, safe vanilla extract was frustrating until I found Vanilla From Tahiti.  People with grain allergies love Vanilla From Tahiti pure vanilla extract because it’s the only 100% Tahitian, grain free, vanilla extract on the market.  And unlike other “pure Tahitian vanilla extracts” on the market, Vanilla From Tahiti is the only one made from 100% Tahitian (pure vanilla) beans.

In a nutshell:  I love this company.  In the past I tried beans from other companies thinking it’d be cool to sample all the different varieties and only ended up disappointed, wishing I had spent my money at Vanilla From Tahiti.  I will never again buy from any other company.  Needless to say, I contacted them asking to do a giveaway because they’re such a great company and I’d love to share some of their products with my readers.

Vanilla Bean Maple Syrup | Homemade | Gift | Recipe | http://recreatinghappiness.com

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Get schooled on the Feast of Seven Fishes

The Feast of Seven Fishes, or the Festa dei Sette Pesci, is the traditional dinner that many southern Italian and Italian-American families will sit down to this Christmas Eve. (It is also one of the few appropriate times to pluralize fish as fishes.)

The significance of the number seven reels in many different theories: Some families say it’s for the seven sacraments of the Catholic Church, others say it’s for the seven hills of Rome, and still others say it represents the days of creation or stands as a reminder of the seven deadly sins. Other families’ traditions even allow for 10 or even 14 different aquatic dishes.

And just as the numeric explanations are allowed loose translations, so are the types of seafood served. The true meaning isn’t in the number or kind you choose, but with whom you decide to share your feast.

This Christmas Eve, Alex Guarnaschelli, chef of Butter in New York City and Food Network star, encourages you to serve the humble sardine atop lightly fried cauliflower, an ode to her mother’s Sicilian roots.

Fresh sardines – not the pungent, little canned guys – are delicious, inexpensive and sustainable, three wise choices for this holiday season.

Grilled Sardines with Cauliflower Fritters
Serves 6-8

sardines with cauliflower florets

For the cauliflower:
1 1/2 cups all-purpose flour
2 teaspoons canola oil, plus 1 quart for frying
Kosher salt to taste
2 teaspoons red pepper flakes
1/2 teaspoon ground coriander
18 ounces (1 1/2 bottles or 2 1/4 cups) pale lager beer
1 large head cauliflower, stem removed, cut into bite-size florets
1 tablespoon smoked hot paprika

For the sardines:
18 fresh sardines*, scaled, gutted, rinsed and patted dry
1/4 cup loosely packed basil leaves
1 lemon
1 tablespoon extra virgin olive oil, plus 3 tablespoons for dressing
1/2 to 1/4 small jalapeño, sliced into thin rings (about 15-20 rings total)

Preheat the grill.

Arrange the sardines in a single layer on a baking sheet and rub sparingly with 1 tablespoon olive oil (too much oil will cause them to flame on the grill) and season on both sides with salt. Set aside.

In a medium bowl, combine the flour, 2 teaspoons canola oil, a generous pinch of salt, red pepper flakes and coriander. Stir to blend. Whisk in the beer. Set aside in a warm place. Like bread dough, it will puff up slightly.

Arrange the cauliflower pieces in a single layer on a baking sheet. Put the paprika into a small strainer and dust the cauliflower with an even layer of the paprika.

In a large, deep pot, heat the remaining 4 cups canola oil to 375 degrees Fahrenheit. Monitor the temperature of the oil with a thermometer. Prepare a baking sheet or plate fitted with paper towels to drain the florets as they come out of the oil.

Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a piece of cauliflower on a slotted spoon and submerge it in the batter. It should coat the piece lightly but completely. (If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.)

Dunk a cauliflower floret in the batter, shaking off the excess, and lower it into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 2 to 3 minutes, and transfer to the towel. If the batter doesn’t form a thin, crisp shell, don’t be afraid to drop it back in the oil and fry for an additional minute. After the test floret, fry the cauliflower in small batches; drain on paper towels. Season with salt while the cauliflower is still hot.

Place the sardines on the medium-hot grill until they start to lightly char, 2 to 3 minutes. Use a metal spatula to gently flip them over; grill the sardines on the other side for 1 to 2 minutes until cooked through. Check the interior of one to make sure it is cooked through without being dried out. Top with basil leaves.

Arrange the cauliflower pieces on a large serving platter, and top with the sardines.

In a small bowl, whisk the juice from 1 lemon with the remaining 3 tablespoons olive oil and jalapeño slices. Drizzle over everything. Serve immediately.

*Note: If you can’t find fresh sardines, mackerel, trout or even bluefish can be used as a substitute.

Source: Eatocracy.cnn.com/2013/12/05/feast-of-seven-fishes

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Vanilla Products: Vanilla Bean Maple Syrup & Giveaway!

Dear Fans,

One of our favorite food bloggers, Rachel from RecreatingHappiness.com, is running a contest on her blog for Vanilla From Tahiti customers.

Rachel loves creating gluten free recipes and is a big fan of our all natural allergy free vanilla extract. She is a homeschooling mom, a full time student, and a great resource to anyone who loves to cook. She is constantly posting new recipes and fun tips for cooking at her site. Be sure to subscribe to Rachel’s blog so that you can receive all of her amazing recipes via email.

To join the contest, you will need to visit her site, and scroll to the very bottom of the post, where you’ll see the Rafflecopter giveaway entry box.

Be sure to stop by Rachel’s blog and leave her a thank you comment on her educational and informative blog posts.

From all of us at Vanilla From Tahiti, a BIG THANK YOU to Rachel! 

Vanilla From Tahiti Staff

 
 
FROM RACHEL’S BLOG: 
 
Last year I gifted homemade vanilla extract and I admit I was thrilled with the “oohs” and “aahs” from everyone.  I’m not always the best gift giver in the world, and often my gifts are a swing and a miss (if my mother in law is reading this I suspect she’s nodding her head in agreement here haha).  I need to keep my streak going!
 
Vanilla Bean Maple Syrup takes less time to prepare than to wrap – it’s really that easy!  Frankly, I think it’s better…WAY BETTER…than homemade vanilla extract because it’s not easily found in stores and tastes incredible. 
 
I should add a warning label to the bottle:
“WARNING:  Consumption of this product may result in excessive Vanilla Maple Syrup cravings and the inability to consume ordinary maple syrup ever again.”
 
Expect to make pancakeswaffles, and oatmeal as an excuse for more Vanilla Maple Syrup.  Why it’s not sold in stores is a mystery.  Maybe this post will start a vanilla maple syrup revolution.
 
You need only 2 ingredients:  100% maple syrup and high-quality vanilla beans.
 
Let me touch on the vanilla beans for a moment.  I have tried many different vanilla beans from many different companies and none have compared with those from Vanilla From Tahiti not to mention their outstanding customer service.
 
Not all vanilla beans are the same!  Vanilla from Tahiti is the premier source for Tahitian vanilla beansTahitian vanilla extractvanilla bean powder, and Tahitian vanilla coffee made from the finest Tahitian vanilla beans.  While some non-Tahitian vanilla beans half the size can be found for less money, gram for gram Vanilla From Tahiti’s beans are both competitively priced and superior in flavor.
 
I discovered this amazing company years ago when my daughter was allergic to all of the top 8, gluten, and corn.  Finding a grain free, safe vanilla extract was frustrating until I found Vanilla From Tahiti.  People with grain allergies love Vanilla From Tahiti pure vanilla extract because it’s the only 100% Tahitian, grain free, vanilla extract on the market.  And unlike other “pure Tahitian vanilla extracts” on the market, Vanilla From Tahiti is the only one made from 100% Tahitian (pure vanilla) beans.
 
In a nutshell:  I love this company.  In the past I tried beans from other companies thinking it’d be cool to sample all the different varieties and only ended up disappointed, wishing I had spent my money at Vanilla From Tahiti.  I will never again buy from any other company.  Needless to say, I contacted them asking to do a giveaway because they’re such a great company and I’d love to share some of their products with my readers.
For a chance to win a basket full of goodies from Vanilla From Tahiti, visit the following URL: http://recreatinghappiness.com/breakfast-recipes/diy-vanilla-bean-maple-syrup-giveaway/ 
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Nigella Lawson: Flirtatious celebrity chef

With her lashings of butter and flirtations with the camera, celebrity chef Nigella Lawson has charmed her many fans by turning everyday cooking into a more sensual experience.

Her licking of her fingers as she talks viewers through her recipes have earned her nicknames such as “domestic goddess” and the “queen of food porn” in the British media.

But her successful cooking career has not been mirrored in her personal life lately. Her 10-year marriage to millionaire art collector Charles Saatchi has collapsed since photos of the couple having an argument at a restaurant emerged in June.

In the photos — which were splashed across the front pages of national newspapers at the time — Saatchi is seen with his hand around Lawson’s throat. Saatchi accepted a police caution for assault, and the couple announced they would divorce soon after.

Now Saatchi is set to take the stand in the trial of the couple’s two former personal assistants, who are accused of defrauding them of hundreds of thousands of pounds. They deny the charge.

In a pre-trial hearing, the defense read an e-mail from Saatchi to Lawson about the allegedly embezzled money, saying that the assistants would “get off” because, he wrote, Lawson was using cocaine and marijuana on a daily basis and “allowed the sisters to spend whatever they liked.”

Representatives for Lawson declined to comment on the allegations, citing the ongoing court proceedings.
Drug allegations against celebrity chef
Police caution celebrity chef’s husband

Born in London, Lawson, 53, is the daughter of a former Conservative Party British Chancellor of the Exchequer — or finance minister — Nigel Lawson.

Her brother Dominic was formerly editor of The Spectator, a British conservative political magazine.

Before she married him, Saatchi ran Saatchi & Saatchi, a leading global advertising agency, with his brother in the 1980s. Its campaigns included the promotion of the Conservative Party under Margaret Thatcher.

After studying at Oxford University, the celebrity chef began her career in publishing before moving into media, writing restaurant columns.

She met her first husband, John Diamond, while working at the Sunday Times newspaper. The couple had two children. In 2001, Diamond died after a battle with throat cancer.

Lawson went on to contribute to various UK newspapers before writing books.

In 1998, she brought out “How to Eat,” in which she stated how food was an early love.

“I am not a chef. I am not even a trained or professional cook. My qualification is as an eater,” she wrote.

Her second book — “How to be a Domestic Goddess,” in which she taught readers how to feel just like that while baking muffins or cakes — came out two years later and won her the British Book Award for Author of the Year.

Lawson went on to release a string of other successful cookbooks as well as host numerous cooking television shows, such as “Nigella Bites” in Britain. In the United States, she’s been a judge on the ABC show “The Taste” — due to air its second season from January.

She also launched a successful kitchenware range and once oversaw a lunch menu for former British Prime Minister Tony Blair and former U.S. President George W. Bush.

Lawson lists her recipes on her website and posts them on her Twitter account.

Source: Edition.cnn.com/2013/11/28/world/europe/uk-nigella-lawson-profile

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Really? You can do that with baking soda

Everyone knows this kitchen staple fights odors in the fridge. What we didn’t know is just how darn useful it is everywhere else in the house
art.soda.toh.jpg

1. Remove tape residue

Make a thick paste of baking soda and water. Rub the paste onto bits of tape stuck to windows, then wipe clean.

2. Douse flames

Keep a box of baking soda in your workshop or kitchen to sprinkle on a fire if one breaks out.

3. Zap roaches

Set out a shallow dish or bowl containing equal parts sugar and baking soda. Roaches are attracted to the sugar, but the mixture is deadly to them.

4. Spot-clean a rug

Sprinkle baking soda on greasy spots and let sit for about an hour. Scrub gently with a damp sponge or brush, then vacuum to remove any leftover grime.

5. Absorb moisture

Keep an open box of baking soda in your tool cabinet to fend off moisture that could rust saws or other equipment.

6. Keep drains clear

Once a week, pour a cup of baking soda and a cup of vinegar down your kitchen sink. It’ll help keep your pipes clog-free. This Old House: Clear any clogged drain

7. Clean a shower door

Pour some baking soda on a damp sponge, wipe the door, and rinse with warm water. This Old House: Installing a shower door

8. Uncrust your grill

Sprinkle baking soda directly on an indoor or outdoor grill. Let sit overnight, then slough off the grime with a wire brush and warm water. This Old House: Grill Maintenance

9. Scrub your paws

Rubbing your hands with warm water and a palmful of baking soda will remove stubborn odors.

10. Banish book odors

Seal musty-smelling books for a few weeks in a plastic bag with baking soda sprinkled inside to eliminate mildew and odors.

Source: Edition.cnn.com/2008/LIVING/homestyle/01/28/toh.baking.soda

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From building homes to baking biscotti

(CNN) — Helping families build homes was a job that Jessica Vu excelled at. As a sales consultant in Bellbrook, Ohio, she walked people through buying homes, selecting floor plans and customizing everything from doors and windows to counters.

Then the housing market crashed in 2008, and she was laid off while she was eight weeks pregnant with her first child. Like many Americans who lost their income sources when employers cut more than 1.2 million jobs in the first 10 months of 2008, she struggled to find her footing.

As the ripple effects of the recession continue, with monthly unemployment claims up in July, people like Vu are seeking alternatives to traditional office jobs and gambling on their passions.

For Vu, that meant learning how to transform her childhood zeal for baking into profits.

“I wanted to know how to take what I loved doing and make it into a job,” the 35-year-old mother of two said. “I was good at working in the housing market, and it was good to us. But being a baker, I am so much more creative now.”

Vu thought she would go back into construction sales, but no jobs materialized. Instead, she divided her time among caring for her young children, baking and budgeting household expenses on a single income.

Amid the Excel spreadsheets and extreme couponing, she wondered what would come next.
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To save money on holiday gifts, she started baking biscotti and realized she loved the process of creating the traditional Italian pastry, from dreaming up flavor combinations to kneading dough. She never thought baking biscotti was something she could actually do as a career. But looking back on her old job, she realizes it didn’t stimulate her creative impulses like baking does.

“Every day at my current job, I am being challenged and inspired,” she said. “When raspberries come into season, I might start thinking of new recipes. My wheels are always turning, and that is what I love.”

A business without a storefront

Vu has been baking since she could climb onto a kitchen stool. Her fondest memories from childhood are sitting in her mother’s kitchen, watching her pipe out elaborate icing designs onto towering wedding cakes and cookies.

Whipping up pumpkin chocolate bread for friends was easy for Vu. But she thought she couldn’t have a successful business without a brick and mortar store.

When she started to calculate the cost of opening a kitchen and storefront, the price added up. “How do people do this on their own?” She wondered while visiting farmers’ markets.

A simple Google search for “how to bake out of your own home” led her to an intriguing alternative: cottage bakeries, in which people cook, grow or make things in their homes to sell to consumers. But it didn’t take long for her to discover that there was a lot of research, paperwork and technicalities involved.

Each state has its own laws for cottage food operations (PDF). Vu researched the rules and regulations of cottage bakery laws (PDF), taking out an insurance policy and a limited liability company certificate.

Then, she realized she needed customers. Her biscotti were already receiving praise from friends and family. That encouraged her to drop off three flavors at Dorothy Lane Market Store, a Dayton gourmet grocer, during a manager’s meeting in January.

Within hours, she had her first order. Since then, she has rolled them out to all three of Dorothy Lane’s in-store bakeries.

Since her first order in January, Vu’s business and confidence have grown. She secured a spot at her local farmers’ market and launched her business under the name Bites of Nostalgia. Her biscotti were even featured on the dessert menu at the Wine Gallery, an upscale restaurant in downtown Dayton.

Finding a niche

She attributes her success to finding a niche market. Most biscotti sold in stores are made in factories that produce the same typical flavors, like traditional Italian almond, anise, orange and pignoli.

“Surprisingly enough, there is little biscotti out there in bakeries,” she said. “So it wasn’t that hard to break into.”

Vu came up with five flavors based on combinations that play on popular culinary trends, like sweet and savory. One of her best-sellers, chocolate-caramel pretzel, was inspired by her husband, who challenged her to re-create his favorite candy, salted caramel. For those who like to stick with tradition, she has a lemon poppy seed, a cranberry pistachio and a classic Italian almond-anise flavor.

With a recent order of 600 biscotti cookies for a wedding, Vu says, she is creating her own American dream. For years, her friends and family worked at and retired from the same companies.

“But for my generation, things are different,” she said. “Life can be in stages.”

For those in a new stage of life right now, Vu recommends doing what she tells herself each day: just keep looking forward. And if it’s not the plan you came up with right out of college — or even before college — don’t be scared.

“Sometimes, we get it wrong,” she said. “And sometimes, you need to branch out if what you are doing isn’t inspiring you.”

Source: Edition.cnn.com/2013/07/30/living/ireport-american-journey-biscotti

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Vanilla Products: Creative Ways To Use Vanilla Products Over The Holidays

Happy Thanksgiving to everyone from our family here at Vanilla From Tahiti. As you gear up for the holidays, make sure you have plenty of our Vanilla From Tahiti products on-hand for all of your holiday baking, partying and gift-giving needs. Our Tahitian vanilla food products are made from the finest Tahitian vanilla beans, and can be used in a variety of unique ways over the holidays.

Baking: Whether entertaining guests or making holiday presents, cooks, chelato makers, chocolatiers, pastry chefs, and food lovers alike can all flex their baking muscles by adding the extra flavor of pure Vanilla From Tahiti to any recipe. Known for its aromatics, our Tahitian vanilla extract is the perfect addition to your next recipe. Its fruity, intense notes are excellent for baking and flavoring both sweet and savory dishes. Best of all, you don’t have to worry about anyone who has allergies to gluten, wheat or corn. Our products are all made from pure Tahitian vanilla beans, with nothing added during the extraction process.

Holiday Drinks: Add a pure vanilla bean to any of your holiday drink specials for an extra bit of visual appeal and flavor. Traditional holiday drinks like eggnog, rum toddies, or a Tom & Jerry will all taste better when graced with a vanilla bean.

Holiday Gifts: Looking for some unique gift ideas that everyone will love? How about some vanilla coffee or vanilla mustard? Or savor the tropical freshness of vanilla body care products including bar soap, conditioning shampoo, lotion, body oil, and shower gel.

Foodie Gifts: Every foodie on your list will appreciate our Tahitian Vanilla Sampler. This sampler is a convenient way to experience pure Tahitian vanilla in its most popular forms. Perfect for the home chef, this sampler includes ground vanilla, vanilla extract, and two Tahitian vanilla beans. Readers will enjoy learning about the culture and history of the world’s most popular spice in Vanille de Tahiti. Our Vanilla Gift Set, for that someone special, is the perfect collection of Tahitian vanilla goodies to surprise and delight any epicurean. It includes a copy of the Vanille de Tahiti book, vanilla mustard, ground vanilla, vanilla extract, and two Tahitian vanilla beans.

You may have noticed we rolled out a brand new web site last month, and to express our gratitude this Thanksgiving, we’re giving you $5 in Rewards Points to put towards your next purchase just for registering on our NEW website by December 13! 

Vanilla From Tahiti caters to those who expect the very best in quality vanilla bean products. No matter what your plans are for the holiday season, rely on Vanilla From Tahiti to add the finest touch of vanilla.

 About Vanilla From Tahiti: Vanilla From Tahiti imports only real Tahitian vanilla beans from partners in Raiatea, French Polynesia. Since its founding the company has become the web’s premier site for pure Tahitian vanilla products, Tahitian vanilla extract, and Tahitian vanilla beans. Vanilla from Tahiti won the prestigious Medaille D’Or Award in 2012 for its array of fine vanilla productsVisit the website and Facebook page or call 805-965-5153 to obtain more information,buy vanilla extract for all your holiday needs, or learn more about the Loyalty Rewards Program.

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VanillaFromTahiti Reviews Top 4 Dessert Magazines

Just as we at Vanilla From Tahiti select our vanilla bean pods with care, we recognize that seasoned chefs choose only the finest ingredients when making their dishes. Whether you own a pastry shop or cook for family and friends, finding a reliable source of recipes and advice is a must. 

This month we’ve reviewed the top 4 dessert magazines that we believe to be a wealth of knowledge on the subject of cooking recipes. These magazines offer fantastic recipes and creative ideas when it comes to using Tahitian vanilla extract in your dessert dishes. Put your pure vanilla bean extract or vanilla powder to work with recipes recommended by these pros. We’ve chosen sites that offer advice on technique, how to incorporate local ingredients into your menu, and photo galleries to inspire you. The websites we’ve listed have volumes of information; you can subscribe to the print versions of the magazines, become a member of the dessert social network, or just browse around for ideas. With our pure vanilla extract and their creative recipes, your desserts will be a smashing success.

Vanilla-from-tahiti1

Edible Santa Barbara

Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare the finest food and wine in Santa Barbara. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. The Edible website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. You may join the “Supper Club” and gather with other readers and magazine staff for dinner at a local restaurant once each season. If you’ve ever wanted to find out more about Santa Barbara’s local cuisine and rare delicacies, this magazine is a good place to start. Edible Santa Barbara is a beautiful, full-color tribute to the food and foodies in Santa Barbara County. It’s available around town at select venues, but you may also order it from their website at www.ediblecommunities.com/santabarbara.

Vanilla-from-tahiti2

DessertProfessional.com

Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational database, Dessert Professional Magazine has created its own genre. Browse around the site for tips, or sign up to join the network and contribute your own photos, videos, and discussion topics. Visit the Events page to learn about conventions, national and international baking contests, and other dessert-related events. Create your own profile and start mingling with other dessert and pastry professional and hobbyists. Discuss your favorite recipes in the forums, learn something new about baking, or just make new friends. Visit the Dessert Professional Magazine website for more details: http://www.dessertprofessional.com.

Vanilla-from-tahiti3

Food Arts

Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out of this world cocktail? Dazzle your guests with the “Mexican Tailor” or the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and home chefs alike, Food Arts offers unique ideas to make your menu stand out. The website has extensive video demos and pairings from renowned chefs as well as video wine coverage from all over the globe. The Front Burner articles focus on what’s new and hot, reviewing hotels and restaurants as well as discussing food trends and marketing strategies. FoodArts.com will keep you informed and up-to-date about culinary topics.To browse Food Arts or to order a subscription, visit www.foodarts.com.

Vanilla-from-tahiti4

Pastry’s Best Magazine

Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles on their website, www.pastrynet.com. Visit their extensive links page to find related web pages about pastry chefs and cooking schools, as well as links to pastry museums worldwide. Read reviews and testimonials from pastry chefs who count on Pastry’s Best for recipes that turn out perfectly every time. You can view the latest issue as a PDF right from your computer, or you can order a compilation of issues 1-10 of Pastry’s Best in print. The print version of the magazine features stunning photography and recipes you will want to try again and again.

Thanks for reading Vanilla From Tahiti’s review of the Top 4 Dessert Magazines. We hope we’ve inspired you to try out some exciting new recipes. Remember to use only the finest ingredients to make your pastries pop. Give your guests something to talk about by serving a unique dessert made with our Tahitian vanilla.

Find out more about our special process of vanilla bean to vanilla extract conversion. With helpful articles about Tahitian vanilla bean and how to store vanilla beans, Vanilla From Tahiti is your number one source for all things vanilla. We offer our extracts wholesale at affordable prices for professional chefs and pastry shops.

Everyone can make something special into something spectacular with the right ingredients. When you order from VanillaFromTahiti.com, you know you’re getting the best vanilla in the world. So get inspired and get cooking!

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FOR IMMEDIATE RELEASE: VanillaFromTahiti Reviews Top 4 Dessert Magazines

SUMMARY: Vanilla From Tahiti, makers of the finest Tahitian vanilla beans and pure vanilla extract, is proud to present its list of the Top 4 Dessert Magazines. These magazines will inspire you to come up with tasty, impressive ways to use your vanilla bean pods and vanilla powder

Edible Santa Barbara
Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare it. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. Their website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. www.ediblecommunities.com/santabarbara

DessertProfessional.com
Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational website, Dessert Professional Magazine has created its own genre. http://www.dessertprofessional.com

Food Arts
Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out-of-this-world cocktail? Dazzle your guests with the “Mexican Tailor” and the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and hobbyists alike, Food Arts offers unique ideas to make your menu stand out. www.foodarts.com

Pastry’s Best Magazine
Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles or buy back issues on their website, www.pastrynet.com.

About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end dessert dishes. Visit the web site at http://www.vanillafromtahiti.com for more information.

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FOR IMMEDIATE RELEASE: Vanilla From Tahiti Reviews Top 3 Santa Barbara Culinary Schools

FOR IMMEDIATE RELEASE – Santa Barbara, CA –  As an importer and distributor of Tahitian vanilla beans, and the world’s best vanilla, Vanilla From Tahiti knows Tahitian vanilla extract is only as good as the end product. It therefore follows that a good vanilla product is one prepared by chefs trained in the best culinary schools.  After careful consideration, Vanilla From Tahiti named the top three culinary schools in the Santa Barbara area Pascale’s Kitchen, Savoir Faire Catering and Michael’s Catering in Santa Barbara.

Pascale’s Kitchen : Pascale’s Kitchen is a unique Santa Barbara culinary school that offers delicious lifestyle classes showcasing the fragrant seasonal produce of local farmers’ markets to an enticing line of Mediterranean cookbooks, creative items for your cook’s pantry, olive oils, balsamic vinegars, unique gifts, Mauviel Copper Cookware and more. At the helm of this culinary school is Pascale Beale.

Savoir Faire : Savoir Faire is owned by Chef Karen Warner-Smith. Karen works together with Chef Michele Molony and staff to create sumptuous menus and handle all the details, while the clients are left to enjoy the day. Karen’s childhood love for food, extended travels, attention to detail and culinary study have all contributed to the success of Savoir Faire culinary school.

Michael’s Catering in Santa Barbara : At the helm of this culinary school is Chef Michael Hutchings. His career began when he took a job in a restaurant at Disneyland to work his way through college where he was taught by the Master Chef Rudolph and he eventually became executive chef of Club 33 then worked under several Los Angeles chefs of note. At Michael’s Catering in Santa Barbara, they also cater weddings. Each wedding they cater receives Chef Michael’s personal attention in planning, preparation and service and his 40 years experience in providing reliable, quality food and service.  

In the same way that Vanilla From Tahiti appreciates that Tahitian Vanilla is the best in the world, it appreciates that the best culinary schools are those run by professionals who have gained culinary experience both in class and on the job. These culinary schools are committed to providing each chef with a unique and valuable training experience.

About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end desert dishes. Visit the web site at  http://www.vanillafromtahiti.com for more information.

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