Herbs & Spices
481 recipes found
Mimmetta's Peppers, Smoked Salmon and Pasta
Lamb Chops au Poivre
Boneless Shell Steak With Crushed Peppercorns
Pierre and Michel Troisgros’s Zucchini Chutney
Salmon With Peppercorns
Peppered Duck Breast With Red Wine Sauce
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year’s menu. Fancy enough for a gathering, but relaxed enough that it doesn’t feel like too much, you can make it any time you want something a little more special than your average fare.
Poached Rhubarb And Asparagus Salad
Mignonette Sauce for Oysters
Mignonette sauce is a classic pairing for raw oysters. Gisele Masson, the owner of La Grenouille in New York, made hers with shallots, tarragon vinegar from the French distributor Fauchon and fresh pepper. “The important thing when you entertain is to create atmosphere,” she said. “Everything should be clean and sparkling; flowers are important, so are glasses and silver. There should be a sensual, warm, inviting feeling. It’s Christmas and you want to make a gift of happiness. After all, that is what Christmas is about.”
Spaghetti With Green Peppercorns
Quails With Peppercorns
Boiled Beef for Kreplach
Court-Bouillon
Peaches Poached In Red Wine With Pepper
Monsoon Salt and Pepper Whole Prawns
Potted Shad Escabeche
Piperade (Saute of peppers, onions and tomatoes)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Corn Upside-Down Tart
Lettuce with Guanciale, Scallions, Green Peppers and Corn
Chicken Livers, With Green Peppercorns
Garlic Custard With Shrimp And Tomato Broth
Pepper-and-Sausage Cornbread Dressing
This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. The copious use of that turkey broth, or a good chicken broth, is crucial here; also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth. And know that this dish works well for any gluten-avoiders at your table; the related cornbread recipe does not use wheat flour.
Mediterranean Mixed Grill
Grilled Shrimp with Papaya Salsa