I recently received a bottle of Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract to review. I love food and I love vanilla so i was super excited to try this one out. First here is a little bit of info:
Nielsen-Massey Vanillas has been producing premium pure vanilla products since 1907. From its ever-popular Madagascar Bourbon Vanilla to custom blends and flavors created for specific customer needs, Nielsen-Massey has earned the reputation as the producer of fine vanillas worldwide. All Nielsen-Massey’s vanilla products are Kosher certified, Gluten-free certified, and they have been a certified organic producer since 1998. As a family owned and managed business, Nielsen-Massey is committed to and truly cares about its customers. With this commitment comes a pledge to continue producing the world’s finest Pure Vanillas batch after batch – a promise that has been kept for nearly a century.
Now here is the recipe I have tried from their site
1 cup finely diced yellow onion
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 (29-ounce) can tomato sauce
1 teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon cinnamon
2 tablespoons dried organic Italian seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup unbleached all-purpose flour
2 cups plain dry bread crumbs
1 cup (4 ounces) freshly grated Parmesan cheese
2 teaspoons dried organic parsley
1 pound provolone cheese, sliced
1/2 cup (2 ounces) freshly grated Parmesan cheese
Peel the eggplant and cut crosswise into 1/4-inch thick slices. Arrange in a single layer over a paper towel-lined baking sheet. Sprinkle with salt to sweat.
Sauté the onion and garlic in olive oil in a large saucepot until translucent. Stir in the tomatoes, tomato paste, tomato sauce, vanilla extract, cinnamon, Italian seasoning, bay leaf, 1/2 teaspoon salt and the pepper. Simmer, covered, for one hour, stirring occasionally. Remove the bay leaf.
Beat the eggs lightly in a shallow dish. Combine the flour, bread crumbs, 1 cup Parmesan cheese and the parsley in a shallow dish and mix well. Dry the eggplant slices with paper towels. Dip each slice into the eggs and then dredge in the bread crumb mixture to coat. Place on a baking sheet coated with nonstick cooking spray. Spray both sides of the eggplant slices with nonstick cooking spray. Broil on high for 2 to 3 minutes, turning when the bread crumbs turn golden brown.
Preheat the oven to 350 degrees. Coat a medium casserole with nonstick cooking spray. Cover the bottom of the dish with a small amount of the tomato sauce. Layer the eggplant, provolone and remaining sauce until all the ingredients are used, ending with the sauce. Sprinkle 1/2 cup Parmesan cheese over the top. Bake for 30 minutes or until the cheese begins to brown. Remove from the oven and let stand for 10 minutes.
Note: Sweating with salt removes the bitterness and moisture from the eggplant.
Serves 6 to 8
This was very yummy. Then I added some to my cappuccino and I loved it . I will use this when I do my holidays baking in a few weeks as well. I can't wait to do my Holiday baking with Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract.
One of my awesome readers will win a bottle of Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
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Giveaway ends November 7th 2011
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FTC Compliant Review Policy: The product(s) featured in this review were provided free of cost to me by the manufacturer or representing PR agency for the sole purpose of product testing. Opinions expressed are my own and are NOT influenced by monetary compensation