Jul 14, 2008
This is an awesome dish!!!
In addition to the vanilla extract I added half a vanilla bean.
If anyone wants to try this and has never worked with real vanilla before:
Cut the bean in half and store the remaining half; cut away the tip of the other end; using a small paring knife, insert the tip of the knife, blade-up, into either end of the bean and slice along the flat side (this motion should be slow and careful to avoid cutting yourself); using the knife, carefully open the split seam using one finger to hold open the section closest to you; using the sharp end of the blade scrape away all of the tiny seeds within the open bean (they are smaller than a grain of sand); repeat the last step as many times as necessary to remove all the tiny seeds, turning the bean around to get at the seeds where you hold the bean open; the seeds AND bean all go into the port base to simmer with the rest of the ingredients.
—Lady Lerandia
