* 2/3 cup dark / bittersweet chocolate chips (or 4 ounces chocolate, coarsely chopped) * 4 ounces goat cheese, at room temperature * 3 Tablespoons granulated sugar * 1/2 teaspoon vanilla extract * 1/2 teaspoon coarsely
chopped black peppercorns * 2 - 3 Tablespoons unsweetened cocoa powder * coarse sea salt, for finishing
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon
black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole
black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups of water 1 bay leaf 8
black peppercorns 1/3 cup
chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh ground
black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
1/2 teaspoon
black peppercorns 1 pound fresh figs, stemmed and roughly
chopped 2/3 cup granulated sugar 1/4 cup balsamic vinegar 1 teaspoon lemon juice
homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough
chopped 3 stalks of celery, washed and rough
chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full of whole
black peppercorns water
8 venison loin
chops salt pepper Baste: 1/2 cup olive oil 2 cloves garlic,
chopped & lightly browned 1 sprig rosemary 1 sprig thyme 2 teaspoons
black peppercorns
Baste: 1/2 cup olive oil 2 cloves garlic,
chopped & lightly browned 1 sprig rosemary 1 sprig thyme 2 teaspoons
black peppercorns
1 teaspoon cardamom powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon
black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely
chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil
1/4 cup ground annatto seeds 1 tablespoon dried Mexican oregano 10 whole
black peppercorns 1/2 teaspoon salt 1 (1 - inch) stick canela 4 whole cloves 2 whole allspice berries 1/2 teaspoon cumin seeds 3 cloves garlic,
chopped 3 tablespoons distilled white vinegar
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and
chopped 2 medium carrots, peeled and
chopped 2 large celery ribs, cleaned and
chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry
peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground
black pepper to taste
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed,
chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion,
chopped 10 cloves garlic 1 tablespoon sesame seeds 10
black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water
4 boneless loin pork
chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed,
chopped 1 teaspoon freshly ground white
peppercorns 1 teaspoon freshly ground
black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
1 (5 - pound) roasting chicken 2 tablespoons olive oil 3 tablespoons Cajun spice 1 tablespoon crushed rosemary 2 carrots, peeled and
chopped 2 yellow onions, peeled and
chopped 2 stalks celery,
chopped 2 cups chicken stock 1 tablespoon whole
black peppercorns
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely
chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole
black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves,
chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10
black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely
chopped Salt 6 sage leaves, finely
chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon
black peppercorns) Freshly ground white pepper
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions,
chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan
peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon
black peppercorns • 1 small yellow onion, coarsely
chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and
black pepper to taste 3/4 c. white vinegar 3 T. sugar A few each:
peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T.
chopped fresh mint 1/2 c. walnuts, toasted (optional)
8 ounces mozzarella (ciliegine or bocconcini), drained 2 - 3 tablespoons
chopped fresh herbs (basil, chives, rosemary, oregano) 1 garlic clove, peeled and bruised 1/2 teaspoon
black peppercorns 1/4 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1/3 -1 / 2 cup olive oil
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely
chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely
chopped) ground green
peppercorns to taste (honestly,
black pepper is probably fine)(lots!)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (
chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground
black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon
black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly
chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole
peppercorns (white or
black) 1 tsp ground cumin 1 tsp dried Rosemary
This Truffle Steak Au Poivre has a crust made with crushed
black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and
chopped fresh herbs.
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely
chopped 2/3 cup Kalamata olives, pitted and
chopped 2/3 cup sundried tomatoes in oil,
chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before
chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh
black peppercorns Olive oil to taste
2 tablespoons olive oil 5 pound grass - fed arm roast Kosher salt and freshly ground
black pepper, to taste 5 garlic cloves 8 star anise 3 whole cloves 2 cinnamon sticks 1/2 teaspoon Szechwan
peppercorns 3 cups water 1/2 cup tamari 2 tablespoons honey 2 tablespoons freshly
chopped cilantro
1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup
chopped parsley 2 tablespoons
chopped rosemary 2 tablespoons
chopped thyme 1 teaspoon
black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste
Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely
chopped 1 pound plum tomatoes, coarsely
chopped 2/3 cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole
black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt
For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink
peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely
chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and
black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
12 dry Thai chile peppers, seeded and soaked in warm water until softened 1 tablespoon coriander seeds 1/2 teaspoon
black peppercorns 1/2 cup
chopped shallots 1/4 cup
chopped garlic 3 stalks lemongrass, outer leaves and tops removed, minced 3 tablespoons peeled and
chopped fresh galangal (or substitute fresh ginger) 2 tablespoons
chopped cilantro 2 teaspoons Kaffir lime zest 1 teaspoon shrimp paste
The Spice Paste: 4 small hot red chiles, such as santaka or cayenne, stems and seeds removed 1 - inch piece fresh ginger, peeled and
chopped fine 4 garlic cloves, peeled and
chopped 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon powdered turmeric 6
black peppercorns 1 tablespoon malt vinegar
Habanero Basting Sauce for Pork
Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried
Chops 4 boneless loin pork
chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried
chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed,
chopped 1 teaspoon freshly ground white
peppercorns 1 teaspoon freshly ground
black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup
chopped New Mexican green chiles, or more to taste 1/3 cup
chopped parsley, including the stems 1/4 cup fresh
chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup
chopped button mushrooms 1/2 cup
chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely
chopped tomatoes 3 quarts cold water 5 whole
black peppercorns
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon
black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely
chopped 6 cloves garlic, peeled and finely
chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely
chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
6 tablespoons roasted coriander seed 1 teaspoon roasted anise seed 1 teaspoon roasted cloves 1 teaspoon turmeric 1 teaspoon roasted cumin seed 1 teaspoon roasted fenugreek seed 1 teaspoon roasted
black peppercorns 1 teaspoon roasted mustard seed 2 cloves garlic,
chopped 1 large onion,
chopped 1/2 habanero chile, seeds and stem removed,
chopped (or substitute 3 red jalapenos) Water as needed
ingredients CANDIED SPICES: 2 tablespoons
black peppercorns (cracked) 2 tablespoons pink
peppercorns (cracked) 2 tablespoons fennel seeds 1/4 cup granulated sugar 1/4 cup water CHOCOLATES: 2 and 1/2 cups bittersweet chocolate (roughly
chopped) 1/4 cup coconut oil (plus 1 tablespoon, melted) flaky sea salt
INGREDIENTS 300g skinless and boneless saltfish / salt fish (soaked overnight or at least 8 hours, rinsed, drained and flaked or
chopped) 1 - 2 red / yellow bell peppers (sliced) or some tomatoes (cut into wedges) large onion (
chopped) Caribbean curry powder
black peppercorns (freshly cracked) oil to fry (we used grapeseed oil) large English cucumber (sliced on -LSB-...]
For the boats 4 medium chicken thighs 4
black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly
chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and
black pepper
4 quarts peeled, cored, and
chopped ripe tomatoes 2 cups
chopped onion 1-1/2 cups seeded, de-ribbed, and
chopped red bell peppers 1 cup
chopped celery 4 fresh hot red chile peppers, such as Fresnos, seeded and finely
chopped 2 to 4 dried ancho chile peppers, stemmed and seeded 3 cloves garlic, minced 8 whole
black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2 tsp kosher salt 2 tsp dry mustard 1 tsp hot red pepper sauce (Tabasco - style) 1/2 tsp ground ancho or red chile, or to taste
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon
black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely
chopped 6 cloves garlic, peeled and finely
chopped 3 tablespoons malt vinegar
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed,
chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
1 cup homemade or low sodium chicken stock 1/3 cup finely
chopped yellow onion 2 tablespoons cider vinegar 2 cloves garlic, minced (about 1 1/2 teaspoons) 1 1/4 teaspoons ancho chile powder 1 teaspoon dark brown sugar 1 teaspoon whole
black peppercorns, crushed 1/2 teaspoon dried oregano 1/2 teaspoon coarse kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice
I added cracked
black peppercorns in mine... next time adding
chopped walnuts and feta cheese.
4 beef shanks, cross-cut at 2 - inch intervals 6 tablespoons olive oil 4 quarts filtered water 2 pounds carrots, peeled 2 pounds potatoes, washed 1 pound shallots or onions, peeled 2 large cans crushed tomatoes 1 cup balsamic vinegar 3 - 4 bay leaves 4 tablespoons green
peppercorns 1 tablespoon coarse
black pepper 3 tablespoons fresh garlic,
chopped 1 cup fresh parsley,
chopped Sea salt to taste
Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes,
chopped onion, sliced apples,
black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine.
olive oil 4 medium onions,
chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece ginger, peeled,
chopped 3 dried chiles de árbol 4 teaspoons curry powder 4 teaspoons ground cumin 4 teaspoons ground turmeric 3 tablespoons ground coriander 1 teaspoon
black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)
1 1/2 cups poha 4
black peppercorns 1/2 teaspoon yellow mustard seeds 1/2 teaspoon whole coriander 2 tablespoons extra virgin olive oil 1/2 teaspoon grated fresh ginger 1/2 cup diced yellow onion 1 cup shredded carrot 3 large eggs, beaten 2 1/2 cups spinach,
chopped 1 plum or Roma tomato,
chopped 1/2 teaspoon fine sea salt, or to taste
for the soup 1 medium onion, finely
chopped 2 tablespoons finely
chopped garlic 1 1/2 ginger, finely
chopped 2 inch stalk lemongrass, finely
chopped 1/2 teaspoon turmeric powder 1 tablespoon oil 2 tablespoons chickpea flour 1 cup coconut milk salt to taste 1 teaspoon coconut sugar or brown sugar crushed
black peppercorns to taste juice of 1 lemon or lime