Homemade Vanilla Extract

For as much baking as I love to do, one of the most important ingredients in almost any baking formula is vanilla! Many years ago, while watching Martha Stewart Living Television, I learned how to make it myself. Given the cost of pure vanilla extract, compared to buying a few vanilla beans, it was much more economical for me to make it myself, and you can too! You only need a couple vanilla bean, some vodka, and a few months.

I usually make close to a gallon of vanilla extract and that will usually last me an entire year! Of course, my vodka of choice for making vanilla (and drinking) is Stolichnaya! to make that amount, I use a 1.75 liter bottle of Stoli, and about 6 vanilla beans. For this recipe, you can use 3 vanilla beans and a 750 ml bottle of vodka.

Split the vanilla beans, lengthwise.

Place the vanilla beans in a clean glass container with a tight fitting lid. Pour vodka over beans, and place lid on the container. Allow to sit in a cool dark place for 3 to 5 months, shaking the container occasionally. This can be used as soon as 2 months, but best if left to steep longer.

When the vanilla is ready to use, you can place it in smaller decorative bottles for your everyday use, as well as gift giving!

Layered Pizza Pasta Salad

Find yourself looking for another uniquely different dish? Want something out of the ordinary to take to the summer BBQ/Pot-Luck? Here's a pasta salad that's a twist on take-out and everyone is going to enjoy!

Layered Pizza Pasta Salad
1 box (16 oz) rotini pasta (I like using the tri-color rotini)
1 teaspoon Italian seasoning
1 medium red bell pepper, chopped
2 Roma (plum) tomatoes, chopped
1 large green bell pepper, chopped
1 package (3.5 oz) sliced pepperoni
1 container (8 oz) fresh mozzarella ciliegini (cheese balls), drained and halved
3 green onions, with tops, sliced
1/2 cup sliced pimento-stuffed green olives
1 cup zesty Italian dressing
1/4 cup of shredded Parmesan cheese

Cook and drain pasta as according to package instructions. Rinse with cold water to cool; drain.

In a 3 or 4 qt clear bowl (unfortunately, mine is not so clear, but it's all I had), layer 4 cups pasta, 1/2 teaspoon Italian season, then in order red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1/2 teaspoon Italian seasoning, the pepperoni, mozzarella, green onions and olives.

Pour dressing over salad; sprinkle with Parmesan cheese and refrigerate 2 hours.

Stir just before serving!

Radish Pasta

Here's another quick & easy summer time meal that's light and delicious! This recipe utilizes all the wonderful "French Breakfast Radishes" I grew in my garden this year. Makes a great lunch or light dinner. This dish also uses the radishes greens which are very good for you. If you can't find radishes with their greens attached, you can substitute a few handfuls of baby spinach.

All you need to put this together is:

Coarse salt and freshly ground pepper
3/4 pound of linguine or other long pasta
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, thinly sliced
1 large bunch of radishes, thinly sliced, greens rinsed well and roughly chopped.

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 Tablespoons butter and toss until butter is melted; keep warm.

Meanwhile, in a large skillet, melt 1 Tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes.

Add radish greens and cook until wilted. Season with salt and pepper.

Add to the pasta and stir to combine. Add enough of the reserved pasta water to create a light sauce that coats pasta. Now, if you'd really like to make this a meal, in that same skillet, melt another Tablespoon of butter and toss in 1 pound of peeled and deveined shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to the pasta and toss.

To serve along with this, I sliced up a baguette into "crostini", toasted them, quickly, rubbed them with a cut clove of garlic, sprinkled some shredded smoked mozzarella cheese on them, put them back under a broiler just to melt the cheese.

Serve this along with the pasta and enjoy!

Watermelon Pops

After making that really tasty Watermelon Gazpacho, I found myself with an abundance of extra watermelon. Wondering what to do with it, and summer temperatures have been in the sweltering upper 90s, I threw together these refreshing Watermelon Pops!

Really simple to make and only 2 ingredients: 6 cups of cubed, seedless watermelon and 4 tablespoons of sugar!


Working in batches, place watermelon and sugar in a food processor. Pulse until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.
When frozen, dip the mold in warm water for a few seconds to release the pops and enjoy! Make extras, these won't last long at all!

Triple Citrus-Ade

With temperatures soaring to near triple digits, why not cool off with something better than ordinary lemonade. You can whip up a batch of this refreshing triple citrus-ade at a moments notice, and enjoy the delicious taste of your favorite citrus fruits all in one!

1/2 cup sugar
1 cup fresh orange juice (from 3 oranges), strained
1/4 cup fresh lime juice (from 3 limes), strained
1/4 cup fresh lemon juice (from 3 lemons), strained
orange, lime, and lemon slices, for serving

In a heatproof bowl, combine sugar with 1/2 cup hot water and stir until sugar dissolves. Add 2 cups cold water and fruit juices. To serve, transfer to a pitcher with ice and top with citrus slices. Store in refrigerator up to 3 days!


For this and many other great summer food and drink ideas, pick up the Everyday Food Special "Summer Entertaining" issue on newstands and in stores now or order online!