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By Renee Enna and Renee Enna,CHICAGO TRIBUNE | June 29, 2005
Ask any gardener: Mint wants to take over the world. It grows profusely, pushing aside its neighbors. Sadly, all that enthusiasm gets ignored in the kitchen. Basil and oregano are the herbs of choice for so many Italian dishes, but mint is a worthy ingredient, with just as much right to reign in a tomato sauce. So here we give it its due. Tip The fresh mint sold in supermarket produce sections is usually spearmint; any mint - peppermint or, for that matter, basil - will work just as well.
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NEWS
By ANNETTE GOOCH and ANNETTE GOOCH,UNIVERSAL PRESS SYNDICATE | May 9, 1999
There's no substitute for the pungent bite and warmth of pepper. Black pepper is made from sun-dried berries. Milder than black pepper and preferred in light-colored dishes are white peppercorns, produced by hulling dried ripe pepper berries.Green peppercorns, prepared from immature berries, are packed in brine or water or freeze-dried. Their tangy astringency is fundamental to tartar sauce, and they are often combined with white or black pepper in fish and meat dishes.Good accompaniments for this simple but aristocratic dish are sauteed potatoes and barely tender steamed asparagus or snow peas.
FEATURES
November 21, 1990
These flavorful seasoning blends don't contain any salt. They could be the perfect gift for the health-conscious person on your list. The recipes are from the American Heart Association's 1990 "Low-Fat, Low-Cholesterol Cookbook" edited by Scott M. Grundy.Store the seasonings in an airtight container in a cool, dry, dark place for up to six months.Herb Seasoning1/2 teaspoon cayenne pepper1 tablespoon garlic powder1 teaspoon dried basil1 teaspoon dried marjoram1 teaspoon dried thyme1 teaspoon dried parsely1 teaspoon dried savory1 teaspoon mace1 teaspoon onion powder1 teaspoon freshly ground black pepper1 teaspoon powdered sageCombine all ingredients in medium bowl.
FEATURES
By Christine M. Carbone and Christine M. Carbone,DALLAS MORNING NEWS | August 9, 2000
This granita calls for a good, fruity wine such as merlot, which usually has cherry undertones. Although very intense, it contains little alcohol because it's burned off in the reduction. If you're serving it as a palate cleanser between courses, use less sugar. As a dessert, it's a marvelous accompaniment to fresh strawberries. For a lighter version, use a chardonnay or pinot grigio infused with orange or lemon rind. Red-Wine-and-Black-Pepper Granita Makes 4 servings 1 (750 milliliter)
NEWS
By Joe Graedon and Teresa Graedon and Joe Graedon and Teresa Graedon,Special to the Sun; King Features Syndicate | December 1, 2002
I used to experience violent migraine headaches until I started using feverfew on the advice of a friend. Are there any side effects I should know about? I would hate to stop, because feverfew has been a godsend for me. Feverfew is a wildflower that grows abundantly in the North-eastern United States. This herb was used by ancient Greek healers. Research has shown that feverfew helps reduce the severity and incidence of migraines. Side effects might include mouth ulcers, indigestion and increased heart rate.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | November 28, 1999
Liquid marinades made with citrus juice, vinegar or wine are marvelous for breaking down the muscle fiber in tougher cuts of meat and for adding flavor. But here's the rub: Delicate fish can disintegrate in acidic liquids, and naturally tender cuts of meat need only a flavor boost -- not tenderizing.A better technique for flavoring such foods is to treat them to a gentle massage with dried herbs and spices.By making your own herb-and-spice rubs, you can custom-mix blends for beef, pork, lamb or fish.
NEWS
By Betty Rosbottom and Betty Rosbottom,SPECIAL TO THE SUN | September 23, 2001
Last fall, in the Perigord, a region in southwestern France, I picked up a little jar of balsamic onion marmalade with a handwritten label. In an attempt to duplicate the recipe, I sauteed chopped onions in a small amount of butter and sugar until soft and brown, then added balsamic vinegar, red wine and dark raisins to the pan. The onions were cooked several minutes more until the vinegar and wine had almost evaporated and the mixture was glistening and...
NEWS
By MICHAEL DRESSER | June 29, 2005
2003 Murphy-Goode "Liar's Dice" Zinfandel, Sonoma County ($20). This lush, decadent, powerful California red wine is not for the faint of palate. If brawn and high alcohol offend you, avoid it. But if you like a wine with big shoulders and a complex mix of flavors -- blackberry, black raspberry, black pepper, herbs, smoked meat and barbecue sauce -- it could be right up your alley. The 14.5 percent alcohol is well-concealed by the wine's abundant fruit. Serve the zinfandel with food that can fight back: barbecue, grilled steak or lamb, or pasta with a rich tomato-based sauce.
NEWS
By Michael Dresser | November 12, 2008
2006 Rosenblum Petite Sirah, Heritage Clones From : San Francisco Bay, Calif. Price: $18 Serve with: Hearty stews, red meat, gameAll hail petite syrah! Once hopelessly out of fashion, this old-fashioned red stalwart of the California vineyards is producing dozens of high-quality, high-value wines from vintners such as Rosenblum. This full-bodied, meaty gem delivers bold flavors of blackberry, black pepper, herbs and coffee. This complex, powerful, lush wine can be enjoyed now or be aged for a decade or more.
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