Volume 8, Issue 063 - March 30, 2005

Hello Recipe Club,

White Peppercorns: These are fully ripened peppercorns that have been picked close to maturity and had their outer skin removed. This is generally done by soaking the berries in water for a number of days and then rubbing the outer skins off. It is also sometimes done mechanically while dry. The taste is hotter but less pungent and aromatic, and distinctive from that of the black pepper.

White pepper is commonly used for sauces, soups, potatoes and beverages. (This is the most popular pepper in northern Europe, outselling black pepper by 10:1, reverse the ratio of the USA.) Due to the extra processing involved, white pepper is slightly more expensive than black varieties originating from the same location. We offer several varieties as follows:

Muntok: The most common variety of white pepper originates from the small Indonesian Island of Bangka and the berries are named Muntok after the islands main port.

Sarawak: In the world of agriculture surprises sometimes occur and a superior product is produced in a region not known for that type of product. This is the case with the most recent harvest of Sarawak white pepper from Malaysia. These berries are large and flavorful and with a beautiful consistent white color and robust flavor. The price is about double that of Muntok and well worth it.

Talamanca Del Caribe: If you like your pepper hot, this is about as good as it gets for our friend "Piper nigrum". This is a truly exceptional white pepper, which explains why it is double the price of Muntok. This pepper is organically grown and comes from Ecuador.

Source: Pepper-Passion.com

Pepper-Passion Elegant Salt & Pepper Mills handcrafted from rare & exotic tropical hardwoods. See the "Aphrodite" Pepper Mill. Gourmet Sea Salts and Peppercorns.

White Peppercorn Sauce for Halibut

Ingredients:

4 halibut fillets, about 6 ounces each
sea salt
1 tablespoon white peppercorns, crushed
2 tablespoons olive oil
1 teaspoon unsalted butter
1 shallot, finely minced
2 tablespoons dry white wine
1/2 cup fish broth or clam juice
1/3 cup heavy whipping cream
fresh scallions, chopped

Preparation:

Preheat your oven to 350 degrees F.

Pat the halibut dry with paper towels and then sprinkle lightly with the sea salt. Crush or grind the peppercorns coarsely and pat them into both sides of the fish. Heat the oil in a large skillet until hot.

Sauté the fish until lightly browned on one side and turn to brown the other and remove from the pan to a shallow baking dish and place in the oven for six more minutes.

Meanwhile, add butter and shallots to the pan and cook for a minute or two until the shallots are soft. Add the wine and the broth and reduce the liquids by half. Whisk in the cream and continue to heat gently to reduce it a bit. 

Place a pool of the sauce on warm serving plates, and then arrange the fish over the sauce and garnish with more sauce and the chopped green onions.

Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US.

Easy Egg Drop Soup

Ingredients:

2 1/2 cups vegetable or chicken broth
1 green onion, chopped
1 egg white
1 teaspoon cornstarch
1 teaspoon rice wine
1/2 teaspoon soy sauce (optional)
salt to taste
white pepper to taste

Preparation:

Into your broth, add the chopped onions and bring to a rolling boil. Break an egg and pour the egg white into a bowl.

Combine rice wine and cornstarch in a small bowl and make a smooth slurry removing any lumps. Add to the egg white and blend thoroughly. Add soy sauce to the egg mixture if you wish. 

While broth is boiling, slowly drip the egg mixture into the soup, stirring rapidly with a fork. The egg will become shreds and tears as you stir.

BulkFoods.com Spices, Nuts, Chocolates, Celtic Sea Salt, Candy, Dried Fruits, Trail Mixes and Baking Ingredients. Holiday Favorites!

Oyster and Brie Stew

Makes 4 servings

Ingredients:

8 ounces select oysters with liquor
2 tablespoons peeled brie
2 cups half and half
3 tablespoons unsalted butter
1 teaspoon cream sherry
1 teaspoon parsley
1/4 teaspoon Old Bay seasoning
1/4 teaspoon ground white pepper

Preparation:

Peel the tough skin off a piece of brie, keeping only the soft center. Then simmer the brie in the oyster liquor until dissolved. Add the rest of the ingredients and heat until almost boiling, stirring occasionally.