Tuesday, February 24, 2015

Vanilla Beans are Better Spent in Cake

I didn't deliberately coordinate this, but the Tuesdays with Dorie recipe and the French Fridays with Dorie recipes that I've made recently both involve vanilla beans.

First up, the Brown Butter and Vanilla Bean Weekend Cake from Baking, Chez Moi. This cake was really easy to throw together. The only problem was that I burned the first batch of browned butter and started over. Not that big of a deal, and an easy problem to solve.
I baked the cake to serve to my book club gals, and served it with barely-sweet whipped cream. I thought it was a bit dry without the whipped cream, but with it? SO delicious.
Hell yeah!
Last week's FFwD recipe from Around My French Table was Vanilla-Butter Braised Lobster. Unable to get my hands on lobster, I poached my bag of frozen shrimp in the vanilla butter. It was fine. I felt greasy after I ate it, though. I think eating all the little shrimp amounted to more surface area than a lobster tail would, so maybe I'd feel less disgusting if this was prepared as written. That said, the vanilla flavor was very subtle. I'm not sure it's the best use of a bean. I'd rather eat cake.

(The shrimp looked like shrimp. I didn't bother taking a picture.)

1 comment:

  1. I thought the cake needed whipped cream too! It was good with it, though.