1 cup Tellicherry black peppercorns, toasted
1 1/2 quarts light chicken stock, homemade or low-sodium canned
2 sprigs thyme
Black Peppercorn Butter
About 1 1/2 pounds room temperature butter, amount depends on strength
of taste desired
2 cups brandy, reduced to 2 Tablespoons
4 Tablespoons shallots, finely diced
1 Tablespoon fresh thyme, chopped
1 cup poached peppercorns
Juice of 3 lemons
Salt to taste
For the Poached Peppercorns, combine ingredients and bring to
a boil, let simmer on stove
or bake in the oven at 275°F. Cook for 4 hours. They should be soft.
Change the broth every
hour if a less peppery flavor profile is desired. They are ready to
be crushed or puréed
depending on the use.
For the Black Peppercorn Butter, combine all ingredients in a food processor
and blend until
smooth. Adjust salt and lemon juice to taste. Roll butter into logs
with plastic wrap and refrigerate or freeze.
In a large pot of salted water, poach potatoes until a knife can be
inserted easily. When
potatoes are soft, cut in quarters and toss first with salt and black
peppercorn butter. Right
before serving the potatoes toss in scallions.
tips home |
potato and bacon swiss chard bundles | spinach
salad with bacon and
winter squashes | hubbard
squash soup | polenta
and andouille sausage "stuffing" |
persimmon and apple "pot pie"
2001 | 2000 | 1999