Le Vanillier Madagascar

1. Vanilla-Infused Roasted Chicken: Create a marinade by scraping the seeds from a vanilla bean and combining them with olive oil, garlic, salt, and pepper. Rub this mixture over a whole chicken and let it marinate for a few hours before roasting. The subtle vanilla flavor will add depth to the chicken.

2. Vanilla-Spiced Butternut Squash Soup: Add a split vanilla bean to a pot of butternut squash soup while it simmers. The warm and earthy flavors of the squash will be complemented by the delicate sweetness of the vanilla.

3. Vanilla-Infused Quinoa Salad: Cook quinoa according to package instructions and allow it to cool. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, and the scraped seeds of a vanilla bean. Toss the dressing with cooked quinoa, along with your choice of vegetables, such as roasted bell peppers, cherry tomatoes, and arugula. The vanilla will provide a subtle and unexpected twist to this refreshing salad.

4. Vanilla-Glazed Carrots: Sauté sliced carrots in butter until tender. In a small saucepan, melt butter and add the scraped seeds of a vanilla bean, a touch of honey or maple syrup, and a splash of orange juice. Simmer the mixture until it thickens slightly, then pour it over the cooked carrots. The sweet and fragrant vanilla glaze will elevate the flavors of the carrots.

5. Vanilla-Infused Beurre Blanc: Prepare a classic beurre blanc sauce by combining white wine, white wine vinegar, shallots, and a pinch of salt in a saucepan. Simmer until the liquid has reduced, then remove from heat and whisk in cold butter, one piece at a time. To infuse it with vanilla, split a vanilla bean and scrape the seeds into the sauce, whisking well. Serve this velvety sauce over fish or roasted vegetables.

Remember, when using vanilla bean in savory dishes, moderation is key. The goal is to add a subtle hint of flavor without overpowering the other ingredients.