Wild Pompona Vanilla – Cooking Tidbit

by cookingwithauntjuju.com

I get regular emails from Burlap and Barrel https://www.burlapandbarrel.com/pages/about-us who is a Public Benefit Corporation building new international supply chains that are equitable, transparent and traceable. In a few words they support smallholder farmers and provide some of the most unusual spices such as this wild pompona vanilla. I am a big supporter of the “little guy.”

I quote from the package the vanilla bean came in from Burlap and Barrel, “Pompano vanilla is an incredibly rare species of vanilla, and ours grows wild in the Peruvian Amazon. The vanilla orchids only open for a few hours every year and they can only be pollinated by a single species of insect, the dilemma bee. The pods take several months to ripen before they’re picked and cured by hand. They have a complex fruity and savory aroma and are about 4x the weight of a standard vanilla pod.” Tasting notes are dried cherry, chocolate and dark rum.

For all of my adult life I have used the Madagasgar vanilla bean. You can see the difference in size. I so want to open the Pompano bean package to smell the aroma so many buyers have proclaimed was heavenly, only equaled by its flavor. The bean I received is about 7-inches long and 3/4-inches wide. Well, I have until the “best by 03/2028 – I’m sure I will use it before then!

See https://www.insectidentification.org/insect-description.php?identification=Dilemma-Orchid-Bee#google_vignette ” These bees are varying shades of metallic green and can grow to a length of 1.3 cm. They are just beautiful!

Only 100 of these pods were available so I ordered one as my curiosity got the best of me. The tube holding this rare bean arrived and I knew the vanilla bean was going to be huge and something special. I plan to use this bean in the future, but I am not sure when or in what recipe(s). I purchased this bean from Burlap and Barrel; Amazon charges an outrageous price in case you’re interested and just as curious as I am.

Dumpling Tomato Salad with Chile Crisp Vinaigrette

by cookingwithauntjuju.com

Chile crisp in a vinaigrette really defines this tomato salad. Fresh, ripe tomatoes touched with basil and garlic, pre-made dumplings and finishing with store-bought crispy dried shallots. This salad is hearty yet light and requires little cooking. Of course you can make your own dumplings and crispy shallots especially if you make them ahead of time. This recipe from New York Times Cooking received 5 stars probably because of its simplicity but with great flavor.

So, what is a dumpling? It”s a broad category which includes various types with different fillings and even sweet ones found globally. The ones I used are called potstickers which is a special Asian dumpling often filled with pork or chicken and vegetables. Each frozen variety often has different cooking times; for example PF Chang’s and Ling takes about 10 minutes each. Wontons are the simplest of Chinese dumplings. Also, look at Sichuanese Wontons in Chili Oil.

Dumpling Tomato Salad with Chile Crisp Vinaigrette

Recipe by Hetty Lui McKinnon, Adapted by Judi Graber

Chile Crisp Vinaigrette (I would double this):

  • 3 tbsp. chile crisp or chile oil (different varieties can vary in taste so add to your liking)
  • 2 tbsp. unseasoned rice vinegar
  • 1 tbsp. low sodium soy sauce, shoyu or tamari to taste

Combine the chile crisp, rice vinegar and soy sauce to taste; set aside.

Salad:

  • tomatoes cut into 1- to 2-inch pieces or I used a variety of cherry tomatoes in different colors
  • garlic clove, minced
  • basil leaves, torn into pieces if leaves are big
  • Kosher salt and black pepper (to taste) for me the recipe is seasoned enough with the chile crisp and other ingredients so I did not use any additional salt or pepper
  • 1 lb. frozen dumplings (not thawed) of your choice
  • canola or vegetable oil
  • water
  • fried shallots (to garnish – I used store-bought)

Place the prepared tomatoes of your choice on a large serving plate. I cut the bigger cherry tomatoes in half. Toss with the garlic, drizzle with chile vinaigrette.

Heat a 12-inch nonstick skillet or cast iron over medium high for 1-2 minutes untill very hot. Add 1-2 tbsp. oil and working in batches, add the dumplings, flat side down and cook until the bottoms of the dumplings are lightly browned, 1-2 minutes. Leave space between each one.

Add 1/4 cup of water, just enough to cover the base of the dumplings. Cover and cook until the water has evaporated, about 3-4 minutes. Cook for an extra 1-2 minutes if your dumplings contain meat. Transfer to a plate and continue cooking the rest of the dumplings. You can also steam the dumplings if you prefer.

PLEASE NOTE: The potstickers I bought had different cooking times so I followed the package directions instead of the above directions.

I drizzled some vinaigrette over the tomatoes and then placed the dumplings over the tomato mixture and drizzled with more chile crisp vinaigrette; toss very gently. Top with the crispy fried shallots and the remaining basil leaves.

Serve with extra vinaigrette, fried shallots and some extra basil leaves.

Recipe by cookingwithauntjuju.com

Chopped Salad with Jalapeno-Ranch Dressing

by cookingwithauntjuju.com

New York Times Cooking included this salad as one of “The 23 Best Salads of All Time” in a recent email I received. One of the categories; The Leafy Ones is where this recipe belongs. It is among some of the most common salads we know; the garden salad (house salad), caesar salad and wedge salad to name a few.

They are dinner-worthy salads that we owe some thanks to chain restaurants like California Pizza Kitchen. When we shopped at the local mall this restaurant was a frequent stop for lunch – often one of their salads but of course an occasional pizza!!! It’s inspired by Caesar Salad and ranch dressing and the dressing generously coats the ingredients, which is absolutely delicious.

I found this recipe in my New York Times Calendar (see picture below) which my sister gifted me. There is a recipe for every day of the year and all you do is tear off any recipe you would like to make, this salad fell on April 18th. The drawback is you don’t get any comments. Sometimes they appear on the website but you have to be a subscriber. NYT Cooking is currently $50.00/year which I do recommend for recipes that are up-to-date and by many authors you might know. You can buy the 2026 calendar with 365 recipes from Amazon for under $20.00 (pre-order) – such a deal and makes a great gift for your favorite cook.

It’s a good article on the different salads: https://cooking.nytimes.com/article/best-salad-recipes Other categories are The Hefty Ones like Seven-Layer Salad, The Starchy Ones like Potato Salad, The Fruity Ones like Caprese Salad or Greek Salad.

Chopped Salad with Jalapeno-Ranch Dressing

Recipe by Alexa Weibel, Adapted by Judi Graber

Dressing: I would make 1-1/2 recipe or even double it!

  • 1/2 cup buttermilk (I did use full-fat)
  • 1/2 cup (low-fat) Hellmann’s mayo
  • 1/4 cup finely chopped scallions, green and white parts
  • 2 tbsp. finely chopped jalapeno – add some seeds for more heat
  • 1 medium lime, zested (some viewers were confused about whether to use the juice as well – I only used the zest and I thought the dressing tasted great)
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 3/4 tsp. Kosher salt (I used 1/2 tsp. – to taste)
  • 1/2 tsp. ground black pepper (to taste)

Alexa commented that this much salt was needed when tossed with a lot of vegetables. I chose not to add that much. Otherwise, whisk all of the ingredients together and set aside to chill.

Salad:

  • romaine hearts, trimmed and chopped into bite-size pieces
  • fresh ears of corn, shucked and kernels removed from the cobs (I like to steam them briefly)
  • radishes, halved and thinly sliced into half-moons
  • avocados, pitted and diced (I did not add)
  • scallions, trimmed and thinly sliced at an angle
  • crumbled Cotija – could also use Parmesan
  • chopped cilantro, leaves and tender stems (I used parsley – leaves only as a garnish)
  • crumbled lime tortilla chips (these are really good – The chips tie the salad together with saltiness, crunch and a nice hint of lime)
  • I added cherry tomatoes, small red beans and mini cucumber slices

In a large bowl, toss the romaine with half of these ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper – I didn’t follow that step. I tossed the romaine with a little dressing and served the rest of the dressing on the side. I served each topping in a separate bowl so guests can pick the toppings they want.

Top with the remaining corn, radishes, avocados, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in strips or piles as shown in the picture above. Crumble up some of those delicious chips on top. Drizzle the salad with an additional 1/4 cup dressing. Serve any remaining dressing and additional tortilla chips alongside.

Recipe by cookingwithauntjuju.com

Honey-dijon Broccoli Salad

by cookingwithauntjuju.com

There is a nice balance of flavors in this salad with the various ingredients and the dressing is especially good – always when dijon mustard is part of the mix. The salad can be made ahead and the almonds and dressing added up to an hour before serving. Great for your summer meals – add some grilled protein and you have a perfect light dinner.

I have posted three broccoli salad recipes: Bethany’s Broccoli Salad and a Pomegranate and Citrus Broccoli Salad. I also have a Broccoli Slaw with Nuts and Dried Cherries.

I tend to make broccoli more in salads (I blanch it briefly for a minute – another recipe said 3 minutes) than I do cooking it. I might steam it briefly with some added fresh herbs or a little cheese but that is about it. I like broccoli to have a bit of a crunch and keep its dark green color and cooking often leads to overcooking which I don’t like. Even though roasting veggies is a favorite cooking method, broccoli is rarely included. This is a personal preference of course!

Honey-dijon Broccoli Salad

  • 6 cups broccoli florets cut into bite-size pieces (more or less)
  • 3 tsp. honey
  • 2 tbsp. Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/3 cup EVOO
  • 1/4 tsp. salt (to taste)
  • 1/8 tsp. ground black pepper
  • 1 carrot, grated on large hole of grater
  • red onion, sliced thin
  • 1/2 cup slivered almonds (they can be toasted)
  • 1/2 cup raisins, traditional or golden

Bring a large pot of water to boil; add the broccoli florets and blanche for a minute. Drain and place in cold ice water to cool. Drain again and place on paper towels or spin dry in a salad spinner to dry before adding to salad. You can also steam or microwave it!

Combine all of the dressing ingredients and set aside. You can combine the broccoli, carrot, red onion and raisins in a large bowl. Cover and refrigerate overnight.

Up to an hour before serving add the dressing (you will not need it all) and slivered almonds. Stir to combine all ingredients.

Recipe by cookingwithauntjuju.com

Linguine with Zucchini, Corn and Shrimp, Update

by cookingwithauntjuju.com

I just realized that I posted this recipe back in September, 2024. I take pride in that all 1500 recipes/posts are different and sometimes have similarities. I have occasionally repeated myself and I guess that is a good thing because in this case I made it again with minor changes. For now I am going to keep both recipes as there are some ingredient changes as well as the directions. The other one is https://cookingwithauntjuju.com/2024/09/03/pasta-with-zucchini-corn-shrimp-fresh-mint-and-basil/

What a delightful summer pasta with a favorite seasonal vegetable – corn. It’s light and full of fresh flavor with herbal undertones of mint and basil. It’s important not to cook any of the veggies too long so they keep their bite and shrimp will get tough and rubbery. I had great success with the corn and zucchini but failed with the shrimp – this rarely happens as I cook it so often. It was still very flavorful with all the other ingredients. Grilled chicken would be a good substitute that could be added at the last minute.

Linguine with Zucchini, Corn and Shrimp

Recipe by Dan Pelosi, Adapted by Judi Graber

  • kosher salt and black pepper to taste
  • 1 lb. (I used 12 oz.) linguine or another long pasta
  • 1 lb. medium shrimp, peeled, deveined and tails removed (grilled chicken would be good instead)
  • 4 tbsp. unsalted butter, divided
  • 4 tbsp. olive oil (I used EVOO)
  • 6 garlic cloves, minced small
  • 1 large shallot or an onion to taste, minced
  • dash or two of red pepper flakes
  • 2 cups corn kernels
  • 1 large zucchini (I used two medium – see directions for preparation)
  • fresh mint chopped to taste
  • fresh basil, chopped to taste

Bring a large pot of salted water to boil; add pasta and cook according to package directions. Reserve at least 1 cup, preferably 1-1/2 cups, just in case; drain.

Cut each zucchini in half from top to bottom and using a grapefruit spoon scrape out the seeds. Then cut each half into slices. Another reader suggested this and I did the same.

Pat the shrimp dry with paper towels and season lightly with salt. In another large pan, melt 2 tbsp. butter into 2 tbsp. EVOO over medium high heat. Add shrimp and cook briefly 1-2 minutes depending on the size of your shrimp and how hot your pan is. Remove shrimp and set aside.

On medium-high heat cook the garlic, shallot, salt and black pepper (to taste), and red pepper flakes for about 2-3 minutes. Be sure to scrape up any browned bits. Add the zucchini and cook for 3-4 minutes, stirring occasionally. I also added the additional 2 tbsp. EVOO now. Add the corn and cook for 1-2 more minutes. Add the pasta, pasta water and the remaining 2 tbsp. butter. Combine real well and then add the shrimp and cook briefly, maybe 1 minute or so. I advise adding the shrimp last after the pasta and veggies are combined. It takes a little time to toss the pasta and that’s why my shrimp overcooked. Remove from the heat, add the fresh mint and basil and adjust any seasonings.

Recipe by cookingwithauntjuju.com

Chocolate Swirl Pistachio Ice Cream, No-Churn

by cookingwithauntjuju.com

I scream, you scream, we all scream for ice cream! It’s summer in Michigan and what better way to cool off when temperatures are in the 90’s than with a bowl of homemade ice cream. Chocolate and pistachios are a great combination – I mean chocolate does go with just about anything.

This is also my 1500th post since starting this blog back in November, 2011. There are many more recipes than that as I often will provide 2, 4 or even 12 recipes in one post.

Time for a break ???

Chocolate Swirl Pistachio Ice Cream, No-Churn

Recipe by Sally McKenney, Adapted by Judi Graber

Chocolate Ganache Swirl:

  • 6 tbsp. heavy cream
  • 1/2 cup Guittard semi-sweet chocolate chips (you can substitute 4 oz. Ghiradelli chocolate bar and dark or milk chocolate can be used)

Place the chips (or pieces of chocolate bar) in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil. Pour the cream over the chocolate and let it sit for a few minutes to gently soften the chocolate. Slowly stir until completely combined and the chocolate is totally melted. If not melted completely heat gently until it is. Set aside to cool and thicken while you make the pistachio ice cream base.

Pistachio Ice Cream:

  • 1-1/4 cups shelled, roasted pistachios (salted or unsalted), more to garnish
  • 2 cups cold heavy cream
  • 14 oz. can full-fat sweetened condensed milk
  • 1 tsp. pure vanilla extract or vanilla bean paste
  • 1/4 tsp. almond extract
  • optional: 2 drops green gel food coloring (did not add)
  • garnish with a cookie of your choice or Pirouline, a creme filled dark chocolate wafer
  • garnish with roughly chopped pistachios

Process the nuts in a food processor until they are finely ground; set aside.

Before I whip cream I always make sure the metal bowl, beaters and cream are very cold.

Whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes or so. I like to use my electric mixer for this job. Stir in the processed nuts, sweetened condensed milk, vanilla extract, almond extract and green gel food coloring (optional and I did not add) until just combined.

Spoon half of the ice cream mixture into a deep freezer-safe container or bowl. Sally suggests a 9×5-inch loaf pan which most people have. I have a Tovolo ice cream freezer container which worked perfectly. Drop spoonfuls of half of the chocolate ganache on top. Spoon remaining ice cream mixture on top, followed by remaining ganache, With a knife, gently swirl the ganache and ice cream together. Top with chopped pistachios and chocolate chips, if desired. Cover tightly and freeze for at least 8 hours and up to 2 weeks.

Recipe by cookingwithauntjuju.com

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Korean Banana Milk

by cookingwithauntjuju.com

This is a food trend on Tik Tok even though this popular beverage has been around since the 1970’s. It is not a smoothie but flavored milk originating in South Korea and introduced by Binggrae, a food and beverage company. It is a sweet and creamy beverage made with simple ingredients; very ripe bananas, milk and often a type of sweetener. There aren’t any traditional Korean ingredients but it’s the concept behind the famous brand of Binggrae that produces it. Very popular in Korea – I know you can buy it online (very expensive) and I am sure there are restaurants or stores that sell it. But it’s so cheap to make and what better way to use up those brown, spotty bananas!!!

If you’re interested in more banana drinks (smoothies) see my list at end of post.

Korean Banana Milk

Makes 4 servings

  • 2 very ripe bananas
  • 1 cup milk of your choice; whole, oatmilk, almond milk, soy (more fat the creamier)
  • 1 cup water
  • 2 tbsp. Michigan maple syrup
  • 1 tsp. vanilla extract
  • slice of banana per glass to garnish
  • cinnamon or nutmeg to dust

Combine the first five ingredients in a high speed blender – I used my Vitamix. Refrigerate for at least 2 hours or over night. In my opinion, it tastes much better cold. Strain if desired, sometimes the milk isn’t perfectly smooth. When ready to serve, add a banana slice and dust with cinnamon.

Recipe by cookingwithauntjuju.com

For more banana drinks check these out:

Strawberry, Banana and Mango Smoothies

WW Peanut Butter, Chocolate and Banana Smoothies

Orange, Banana and Strawberry Smoothies

Mango, Yogurt and Almond Milk Smoothies

Almond Milk Banana Smoothies

Mother Earth Living Banana Blueberry Smoothie

WW Fruit Smoothies

Banana Smoothie for One

Crispy Potato Gnocchi with Tomato and Red Onion

by cookingwithauntjuju.com

I just loved this recipe – my second attempt at cooking gnocchi. It was perfect for a 90+ degree light dinner. Awhile ago I made a recipe using gnocchi and it turned out terrible. This happens occasionally but I had never cooked with gnocchi before so it was a little disappointing; I actually threw it out.

After many years of cooking I usually recognize when a recipe might need changes. This was a 5 star NYT Cooking recipe so I did trust it. After reading many negative comments (unfortunately after I made it) I knew I wasn’t alone. Instead of trying to make it again I decided to move on and this recipe popped up in my email – another NYT Cooking recipe.

Crispy Potato Gnocchi with Tomato and Red Onion

Recipe by Hettie Lui McKinnon, Adapted by Judi Graber

  • 5-6 tbsp. EVOO, divided
  • 1 (17 oz.) pkg. shelf-stable which work the best (or frozen) potato gnocchi
  • 1-1/2 lbs. tomatoes – I used three colored grape/cherry tomato varieties
  • 1/2 red onion, thinly sliced
  • 1 tbsp. balsamic vinegar
  • I added 1 tsp. sherry vinegar
  • kosher salt and black pepper to taste – didn’t need
  • handful of small parsley leaves
  • handful of small basil leaves or torn if bigger
  • Parmesan cheese to garnish

Heat a 12-inch well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tbsp. EVOO. Add the potato gnocchi to the pan while separating any that are stuck together. Cook for 8-10 minutes, tossing every minute or two so they get golden and crispy all over. Don’t move them around too much so they don’t break apart. Place on a paper towel lined plate to dry and cool.

Prepare your tomatoes and red onion. I used cherry/grape tomatoes and cut them in half. I also sliced my red onions thinly and placed both in a large bowl. Add the balsamic vinegar, sherry vinegar if using. Season to taste with salt and pepper; I felt the vinegar was enough seasoning – yum!

Once the gnocchi are done add them to the tomato/onion mixture, but don’t combine. Add 3-4 tbsp. of EVOO# and a sprinkling of parsley and basil. Toss well and adjust any seasonings.

#I actually forgot to add the EVOO and I’m glad. The gnocchi stayed crispy as I did not combine them with the tomato mixture, just layered them on top. Gnocchi cooked and served this way were absolutely delicious! I was eating them as a snack!

Garnish with parsley and basil leaves and grated Parmesan cheese.

The dish does not keep well, so serve immediately after assembling or the gnocchi will become soft…

Recipe by cookingwithauntjuju.com

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Spicy Cajun Shrimp Lumache

by cookingwithauntjuju.com

First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors in this dish. This recipe hit all my tastebuds in a delicious way and a recipe I will make again. The pasta is part of a specialty collection and may not always be available. Highly recommend this spicy pasta but plain lumache would be fine too!

If you like the heat of calabrian chilis check out this recipe https://cookingwithauntjuju.com/2023/05/23/calabrian-chili-pasta/

Spicy Cajun Shrimp Lumache

Recipe from brunchwiththebrittains.com, Adapted by Judi Graber

  • 16 oz. Sfoglini Spicy Calabrian Chili Lumache (I prefer to use 12 oz.) can substitute plain lumache
  • 1 lb. shrimp, peeled and deveined
  • 2 tbsp. Cajun seasoning, divided
  • 2 tbsp. EVOO
  • 1 tbsp. unsalted butter
  • 1 tsp. garlic, minced (I used 2 tsp.)
  • 1 cup plain Greek yogurt (I used Fage 5%)
  • 1/2 cup Parmesan cheese, grated, plus more to garnisih
  • 1/2 cup pasta water
  • 1 tsp. smoked paprika
  • 2 cups fresh spinach (I like to de-stem the leaves and I would add 1 more cup of spinach)
  • Kosher salt and pepper to taste (did not add)
  • fresh parsley, sliced green onion or even chopped chives

Season the shrimp with 1 tbsp. Cajun seasoning 30 minutes before cooking. Cook pasta according to package directions; drain pasta, save 1/2-1 cup water and place pasta in a serving bowl.

Heat EVOO in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side; remove and set aside.

Add the butter, garlic and reserved pasta water; stir to deglaze pan. Stir in yogurt, Parmesan, paprika and remaining 1 tbsp. Cajun seasoning until combined.

Add spinach and cook down slightly; return the shrimp to the pan. Simmer for 2 minutes, remove from heat and add to bowl of cooked pasta; combine.

Garnish with parsley, sliced green onions, or chives and more Parmesan.

Recipe by cookingwithauntjuju.com

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Caprese Ladybug Appetizers

by cookingwithauntjuju.com

These cute appetizers have been appearing in my Pinterest feed and I finally decided to make them. It’s true to say I love to play with my food. Being a gardener most of my adult life I am frequently drawn to garden-related recipes, especially when they are my one of my favorite “good bugs.”

The edible black marker did not work on the tomatoes, but the white marker did great on the olive face! I could have been neater and spaced the seeds. The balsamic glaze (glue) is sticky so move the seeds around with a toothpick or tweezers, but not your fingers.

Some of you may remember my chocolate covered OREO creations:

Caprese Ladybug Appetizers

  • round crackers such as Ritz, Breton, Toasteds, Water Wafers or a round cracker of your choice
  • I like to use Mozzarella slices cut into rounds slightly smaller than the crackers, or use fresh mozzarella and cut into slices – I used thin mozzarella, I would recommend thicker slices
  • small basil leaves are the best (these are Caprese appetizers afterall) but parsley would work
  • round cherry tomatoes (not oval), cut off a slice of the bottom to lay flat
  • small black olives, pitted and cut one end enough to make each head worked better than the medium size, also the small ones were a true black, and the medium ones were not
  • thin chives or green onion slivers
  • balsamic glaze as glue for the sesame seeds
  • black sesame seed or you could use a black food marker to make dots on the tomato (the black marker I used did not work well so I dusted the body with balsamic glaze and sprinkled some sesame seeds on top. A suggestion from my niece use balsamic vinegar (not the glaze) to make dots.
  • white edible food marker works well to make eyes on the olives or you could glue white sesame seeds
  • other items you might need: edible glue, brush for the glaze, tweezers, toothpicks

Place the crackers on a plate and place a round slice of cheese, a trimmed cherry tomato for the body and a trimmed black olive for the head. For the head: with an edible white marker make two eyes on each head; poke two holes for antenae with a toothpick or use a sharp knife to make a slit and place a thin chive in each hole – about 1-inch long. For the body lightly dust the tomato with balsamic glaze and sprinkle sesame seeds on top. You could also make flying ladybugs by cutting the tomato in half.

Recipe by cookingwithauntjuju.com