Bring Tahiti’s Flavors Home

August 1, 2008
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on email

With vanilla, mahi mahi and much more, these recipes below capture true tastes of Tahiti. Give them a try and see if you agree.

Pumpkin Veloute with Vanilla, honey-cream and apple cider reduction (Serves 8)

  • 1 vanilla bean
  • 2 tablespoons extra virgin olive olive
  • 3 tablespoons unsalted butter
  • 2 onions, sliced
  • 1 1-inch piece fresh ginger, peeled and grated
  • 2 pounds pumpkin, skin removed and cut into small cubes
  • 6 cups chicken stock
  • 3 slices bacon
  • 7 ounces fresh chevre
  • 3/4 cup heavy cream
  • 1 cup apple cider
  • 1/4 cup honey
  • Salt
  • Freshly ground black pepper
  1. Using a paring knife, slice vanilla bean open and scrape away seeds; set seeds aside.
  2. Heat olive oil and butter over medium-high heat in a large Dutch oven or soup pot. Add onions and sauté for 2 to 4 minutes, or until softened.
  3. Mix in ginger and vanilla seeds, then add pumpkin. Add chicken stock and simmer for 40 minutes.
  4. Strain soup into a large clean bowl. Cover with plastic wrap and refrigerate until completely chilled.
  5. Preheat over to 325 degrees F.
  6. Place bacon strips on a baking sheet and cook for 10 minutes, or until crisp. Transfer to a paper towel-lined plate to cool, then crumble and set aside.
  7. Place chevre and heavy cream in bowl of a standing mixer (or in a large bowl if using a hand mixer). Whip on low speed to combine, then increase speed to medium and beat until fluffy (like whipped cream); refrigerate until ready to serve.
  8. Bring apple cider and honey to a simmer in a small saucepan set over medium-high heat. Reduce heat to medium-low, and simmer until thick and syrupy, 7 to 10 minutes; set aside.
  9. Divide chilled soup into soup bowls. Add a dollop of chevre cream, sprinkle with bacon and finish with a drizzle of apple cider reduction; then serve.

Roasted Mahi Mahi with passion fruit, ginger and vanilla coulis (Serves 4)

  • 8 ounces passion fruit juice
  • 1 1-inch piece fresh ginger, peeled and minced
  • 1/2 vanilla pod, split open
  • 4 tablespoons unsalted butter
  • 1 tablespoon peanut or olive oil
  • 4 6 to 8-ounce mahi mahi fillets
  • Salt
  • Freshly ground black pepper
  1. Preheat oven to 475 degrees F.
  2. In a medium saucepan, bring passion fruit juice, ginger and split vanilla pod to a boil. Add 3 tablespoons butter and reduce heat to a gentle simmer, being careful not to bring to a boil. Simmer about 2 minutes, until syrupy.
  3. Heat oil in a large oven-safe skillet over medium-high heat. Add remaining 1 tablespoon butter and allow to melt. Add mahi mahi, season with salt and pepper and cook 1 minute.
  4. Transfer fish to oven and cook for additional 3 minutes, or until opaque.
  5. Place fillets on plates and drizzle with vanilla coulis, serve immediately.

Vanilla-Infused Mahi Mahi with Vanilla-Saffron Sauce (Serves 6)

  • 2 Vanilla beans
  • 5 6-ounce pieces mahi mahi
  • 1 tablespoon extra virgin olive oil
  • 2 cups heavy cream
  • Pinch saffron
  • Salt
  1. Preheat over to 400 degrees F.
  2. Using a paring knife, slice vanilla beans open, scrape away seeds an set aside. Cut each vanilla bean into thirds.
  3. Skewer each portion of mahi mahi with a piece of vanilla pod.
  4. Heat olive oil in a large skillet. Add mahi mahi and brown each side. Transfer to a baking dish and finish cooking in oven for about 6 minutes, or until opaque.
  5. Meanwhile, place heavy cream in a small saucepan set over medium heat. Bring to a simmer, then add saffron and salt. Lower heat to medium-low and simmer until cream is thick, 30 to 35 minutes or until it coats back of a spoon. Add reserved vanilla seeds and set aside.
  6. To serve, remove vanilla pods from mahi mahi. Place 1 piece of fish on each plate and drizzle vanilla sauce over. Garnish with vanilla pod and serve.

Veal Medallions with Vanilla juice (Serves 4)

  • 4 6-ounce veal medallions
  • 3 cups red wine
  • 1 3/4 cups veal stock or beef broth
  • 4 vanilla beans, split, seeds scraped away and reserved
  • Salt
  • Freshly ground black pepper
  1. Heat a large skillet over medium-high heat. Add veal medallions and cook until browned on each side, about 4 minutes. Remove from pan to a warmed plate and tent with aluminum foil.
  2. Add red wine and veal stock or beef broth to pan and simmer until reduced by 3/4, 15 to 20 minutes. Add vanilla seeds and season to taste with salt and pepper.
  3. Place 1 veal medallion on each plate. Drizzle with sauce and serve

More Pacific