July 2014

Steak au Poivre

July 12, 2014
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Like most classic dishes, steak au poivre has as many versions as there are colors in a jumbo box of crayons. Food historians think that the dish originated in the Normandy region of France in the 19th century. Lore has it that it was a favorite late night meal in bistros and bordellos due to the reported aphrodisiac qualities of pepper. By the early 1900′s the dish was popular in Paris and Monte Carlo restaurants, yet there’s no shortage of controversy there either. Several French chefs of the era laid claim to Steak au Poivre. The popularity remains today and you are likely to see a version of a pepper crusted steak with covered with a sauce made in the same pan on every American steak house menu and most French bistros.

Traditionally, Steak au Poivre is made with beef tenderloin (filet mignon) but rib eye, New York strip …

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All About Pepper

July 7, 2014
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A little bit about pepper….

You might be surprised, but pepper is the most traded and most popular spice in the world. Peppercorns are the fruit (aka drupes) of the tropical vine, Piper Nigrum. When the fruit is ripe, it turns red, but sometimes it’s picked and processed before it’s ripe which then changes the pepper.

The flavor profile of peppercorns can change like wine, depending on where the pepper is grown, when it is picked, and how it is processed. Also like wine, descriptions of the peppercorn’s favor can vary widely; floral, cedar, fruity, smoky, citrus and licorice are commonly used. Vietnam may be the world’s largest producer of pepper but the most coveted peppercorns hail from Telicherry, in India, where the spice originates.

Peppercorns07a

What does the color of the pepper tell you about it?

  • Black peppercorns are the mature fruit of the pepper vine, picked when between
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