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By Michael Dresser | April 19, 2000
1998 Villa Mt. Eden Coastal Chardonnay, Monterey County ($9.49). This fruity, lively, well-crafted chardonnay shows the virtues of a cool vineyard region. It offers nuances of apple, orange and white pepper, with vibrant acidity. If you are a serious chardonnay lover, consider stocking up on this terrific value. The wine should hold up well through 2000.
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ENTERTAINMENT
April 16, 2013
From: Wagram, Austria Price: $19 Serve with: White-fleshed fish Gruner veltliner may not be as well known as chardonnay, but in my view it's every bit its equal for making dry white wine. This fine example is crisp and clean, with a spine of steel. There's an apple-pear fruitiness backed by a subtle herbaceousness and a zingy shock of white pepper. This is a very refreshing, bone-dry white that is perfect for springtime consumption. -- Michael Dresser
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By [Michael Dresser] | August 15, 2007
2006 Estancia Pinot Grigio From: California Price: $12 Serve with: Salmon, swordfish This dry white wine offers exceptional complexity and intensity for a relatively modest price. A medium- to full-bodied wine, it displays flavors of pear, melon, citrus fruit, sweet peas and white pepper as well as a hint of cherry. It should hold up well over the next year, but will never be better than it is right now.
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By Diane Pajak | January 30, 2012
Executive Chef Daniel Wecker reflects: This is one of my personal favorites because of the combination of the elegant, flaky flounder with the tartness of the sauce with the capers. I recommend a rice blend or creamy polenta as the starch and a garnish of chopped parsley. This dish pairs very nicely with Pouilly-Fuisse, White Burgundy, a rich, dry white wine. Sauteed Flounder Grenobloise Sauce Ingredients: - 3 cups of brown chicken stock - 1/3 cup roux (equal parts butter and flour cooked)
ENTERTAINMENT
By Michael Dresser, The Baltimore Sun | August 3, 2012
I'm an unabashed fan of Austria's gruner veltliner grape, which produces some of the most complex and satisying dry white wines on the planet. This organic rendition of this variety is crisp, taut and impecably put together. It offers herbal and mineral flavors with touches of lime, citrus peel, white pepper and honey without the sweetness. I'm already a repeat customer for this gem. From: Niederosterreich, Austria Price: $18/liter Serve with: Seafood, wienerschnitzel, wurst
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By Larry Bingham and Larry Bingham,SUN STAFF | January 15, 2003
Real Stew by Clifford A. Wright (Harvard Common Press, 2002, $18.95) is a cookbook that doesn't put on airs. You will not find wide-spaced recipes imposed over chic drawings of kitchen utensils. You will not find artsy photographs on every other page, the food fancifully arranged amid flickering candles. Real Stew is what it is - an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like, arranged in chapters not by what is easy or what is trendy, but by what is the chief ingredient: stews with veal, stews with fowl, stews with mixed meat, etc. Want to know the most common stew-cooking vessels around the world?
EXPLORE
By Diane Pajak | January 30, 2012
Executive Chef Daniel Wecker reflects: This is one of my personal favorites because of the combination of the elegant, flaky flounder with the tartness of the sauce with the capers. I recommend a rice blend or creamy polenta as the starch and a garnish of chopped parsley. This dish pairs very nicely with Pouilly-Fuisse, White Burgundy, a rich, dry white wine. Sauteed Flounder Grenobloise Sauce Ingredients: - 3 cups of brown chicken stock - 1/3 cup roux (equal parts butter and flour cooked)
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | May 7, 2008
Mayonnaise is so easy to buy. But what lots of people don't know is that it's almost as easy to make, and can be dressed up as a sophisticated accompaniment to the vegetables coming off your grill. "If you can make a base mayonnaise, you can expand your sauce repertoire to 25 sauces," says Baltimore International College chef instructor Michael Wagner. Start with room-temperature egg yolks for a stronger emulsion, Wagner says. (If raw eggs worry you, use pasteurized yolks.) For a mild mayonnaise, use vegetable oil rather than olive oil, which can turn the mayonnaise green and adds stronger flavor.
FEATURES
By Christine M. Carbone and Christine M. Carbone,UNIVERSAL PRESS SYNDICATE | December 25, 1996
The last thing most of us want to do on New Year's Day is cook.The day tops off the party season with laid-back get-togethers to watch bowl games and eat black-eyed peas.Here's a menu, then, to make ahead of time and reheat so you can settle in for the game and enjoy friends, too. To ease and accelerate preparation, use pre-made items and mixes where you can. Given that this is a "bowl" day, serve everything in bowls.Black-eyed peas are a must for good luck in the new year, and the easy marinated black-eyed pea salad will keep refrigerated for several days.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | May 7, 2008
Mayonnaise is so easy to buy. But what lots of people don't know is that it's almost as easy to make, and can be dressed up as a sophisticated accompaniment to the vegetables coming off your grill. "If you can make a base mayonnaise, you can expand your sauce repertoire to 25 sauces," says Baltimore International College chef instructor Michael Wagner. Start with room-temperature egg yolks for a stronger emulsion, Wagner says. (If raw eggs worry you, use pasteurized yolks.) For a mild mayonnaise, use vegetable oil rather than olive oil, which can turn the mayonnaise green and adds stronger flavor.
NEWS
By [Michael Dresser] | December 5, 2007
2006 Luna Pinot Grigio From: Napa Valley, Calif. Price: $19 Serve with: Salmon It often seems that California wineries are in competition to see which can produce the most bland pinot grigio. Count Luna out of that race. This fine producer has given us a full-bodied, smooth and penetrating dry white wine with real character. The complex mix of flavors includes lemon, minerals, honey (in a dry sort of way), nuts, mint and white pepper.
NEWS
By Larry Bingham and Larry Bingham,SUN STAFF | January 15, 2003
Real Stew by Clifford A. Wright (Harvard Common Press, 2002, $18.95) is a cookbook that doesn't put on airs. You will not find wide-spaced recipes imposed over chic drawings of kitchen utensils. You will not find artsy photographs on every other page, the food fancifully arranged amid flickering candles. Real Stew is what it is - an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like, arranged in chapters not by what is easy or what is trendy, but by what is the chief ingredient: stews with veal, stews with fowl, stews with mixed meat, etc. Want to know the most common stew-cooking vessels around the world?
FEATURES
By Michael Dresser | April 19, 2000
1998 Villa Mt. Eden Coastal Chardonnay, Monterey County ($9.49). This fruity, lively, well-crafted chardonnay shows the virtues of a cool vineyard region. It offers nuances of apple, orange and white pepper, with vibrant acidity. If you are a serious chardonnay lover, consider stocking up on this terrific value. The wine should hold up well through 2000.
FEATURES
By Christine M. Carbone and Christine M. Carbone,UNIVERSAL PRESS SYNDICATE | December 25, 1996
The last thing most of us want to do on New Year's Day is cook.The day tops off the party season with laid-back get-togethers to watch bowl games and eat black-eyed peas.Here's a menu, then, to make ahead of time and reheat so you can settle in for the game and enjoy friends, too. To ease and accelerate preparation, use pre-made items and mixes where you can. Given that this is a "bowl" day, serve everything in bowls.Black-eyed peas are a must for good luck in the new year, and the easy marinated black-eyed pea salad will keep refrigerated for several days.
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