Save those VANILLA BEANS!!

Photo: Artichokes in acidulated water. To prevent oxidization, squeeze lemon juice in water. Drain right before use.

Photo: Preparing the custard for French vanilla ice cream.

If you have vanilla beans that have already been used to make, say, a silky panna cotta or decadent French vanilla ice cream, do not discard the used bean. Instead, rinse it off, let it dry out and throw it into your sugar jar. You'll have delicious vanilla scented sugar. If you're REAL fancy, scoop out the fresh beans into your sugar (along with the pod) and pump up that ordinary cup of joe. You'll never go back again--none of that "Vanilla Half & Half" stuff. Ugh, gross. Use extract at least, please!

Also, don't refrigerate your vanilla beans, else they will crystallize. Who wants that? Just store in an airtight container in a cool, dark place. They should stay moist and malleable...

Speaking of which, I am going to prepare my French vanilla ice cream now to go with a strawberry compote. (Raspberries are WAY expensive right now!)

On tonight's menu:

Roasted leg of lamb with garlic and rosemary
Artichokes with mint and garlic
Fennel Gratin with pecorino
French vanilla ice cream with strawberry topping

It's nice to be back in the kitchen again. I actually have been WORKING, for crying out loud. I'll let you know how the dinner turns out!

Ciao,
Foodsnob

PS Dinner was delicious, but I realized after we ate everything that I hadn't taken any pictures :( Also, the wine didn't help.