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There are scallops, complete with coral, courgette puree and cubelets of black pudding – a forgettable, vanilla dish.
When used with discretion, just a few drops at a time, they can elevate plain-vanilla dishes or temper the harsher notes of other ingredients.
Add a teaspoonful of vanilla to each dish, and beat both dishes until thick and slightly grainy.
It's often unsweetened chocolate, I find; but there were all those 1990s dishes of vanilla with lobster or scallop, the thought of which now makes me shudder.
Place a small (several teaspoons) dish or saucer of vanilla extract in your refrigerator.
For dessert, don't bother with anything but a dish of vanilla gelato.
Caravaggio's bomboloni, sprinkled with cinnamon sugar and served hot in a figure-8 dish with vanilla sauce and caramel, were light enough to achieve liftoff.
ROASTED-LEMONADE WITH VANILLA BEAN Adapted from Dish Time: 2 hours plus cooling 7 lemons, scrubbed 1 cup sugar superfine sugar, to taste 1 vanilla bean, split lengthwise, seeds scraped Mint sprigs, for garnish.
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