#long pepper

My pens suck, sorry :(

(via How Black Pepper Won Europe From a Tastier Pepper - Gastro Obscura)

“Is this a dagger which I see before me, The handle toward my hand? Come, let me clutch thee.” (Macbeth, by William Shakespeare) This isn’t a blood spattered Halloween prop, this is a homegrown Romano Pepper (Capsicum annuum). If that scientific name sounds familiar, it’s because most domesticated peppers belong to this single species. Although they look different and command higher prices due to their fine mellow flavour and texture, the Romano peppers are the same species as the common, mild flavoured but tough-skinned, Bell Peppers. Even the fiery jalapeño and hot cayenne peppers are members of the same species. There are some domesticated peppers in traditional Latin American cuisine that come from other Capsicum species native to central and South America, but Capsicum annuum is by far the most widely cultivated. 

Ludovico Maria Sinistrari (1622-1701), a Franciscan friar, is widely acknowledged as the of the “gentleman demonologists.” The incense formula he recommends to ward off an incubus largely consists of a combination of aphrodisiac commanding ingredients. Perhaps the goal is to attract other company to keep busy with at night, so that the incubus is denied his opportunity?

Place the following ingredients in a cauldron: a sweet flag (calamus), cubeb seeds, roots from two different aristolochia species, cardamom, ginger, long pepper, pink cloves, cinnamon, cloves, mace, nutmeg, frankincense (Sinistrari’s formula calls for only resin; I’ve interpreted this to refer to frankincense, however interpret as you will), benzoin, aloeswood together with its root, and sandalwood.

Brew all ingredients in three and a half quarts (approximately four and a half liters) of brandy and water.

The steam from the simmering brew repeals the incubus.

A very simple, but oh-so-very-tasty pasta recipe when all you have is the pasta peppercorns and a bit of cheese! As for this delicious Spaghetti Cacio e Pepe, that is exactly all you need, really!

Ingredients (serves 2):

250 grams/ whole-wheat spaghetti

1 long pepper

1/2 tablespoon whole black peppercorns

Pecorino Romano (or Parmesan)

1/2 tablespoon olive oil

In a large pot of salted boiling water, cook spaghetti according to package’s directions, generally 9 to 11 minutes, until al dente.

Meanwhile, break long pepper in half and place into a mortar, along with black peppercorns. Crush and grind with the pestle untli finely cracked.

Using the coarse side of a box grater, grate about 1 cup Pecorino Romano into serving bowl. Add 3/4 of the cracked black pepper, and toss to combine.

Scoop 1/2 cup of the starchy pasta water from the pot, and gradually stir into the cheese, stirring with a wooden spoon, until it melts into a sauce. Then, gradually whisk in olive oil until sauce is pale and smooth.

Quickly drain the pasta and toss well into the pepper and cheese sauce to coat generously.

Apparently, today is World Chocolate Day, the perfect excuse to indulge in these silky, crunchy and fruity  Raspberry Chocolate Mousse Tarts. They look fancy and taste delicious, but are so simple to make it would be a shame not to! Happy World Chocolate Day!

Ingredients (serves 4):

1 cup heavy whipping cream

2 long peppers

4 ounces dark chocolate

3 tablespoons all natural cocoa butter

1/2 cup almond meal

1/4 cup pecans

1/4 cup almonds

2 tablespoons packed dark brown sugar

dark chocolate, for shaving

24 large fresh raspberries

Heat heavy whipping cream  with long pepper in a small saucepan until simmering. Pour over dark chocolate in a medium bowl. Let stand, a couple of minutes, then stir energetically with a rubber spatula, until chocolate is completely melted, and mixture is smooth and shiny. Chill in the refrigerator, 1 hour. 

Melt cocoa butter in a small saucepan over low heat. Remove from heat.

Line a small tray with parchment paper. Grease four pastry rings or squares with a little cocoa butter and place onto parchment paper. Set aside.

In a food processor, combine almond meal, pecans and almonds. Process until nuts are coarsely chopped. Add dark brown sugar and cocoa powder, and porcess on low speed, gradually adding melted cocoa butter, until mixture just starts coming together. Divide mixture between the four pastry rings, and press firmly to form an even layer. Place tray in the refrigerator, to chill, half an hour.

Remove long pepper from the cooled ganache. With an electric mixer, beat chocolate ganache on high speed until a pale brown colour, light and fluffy. Divide whipped chocolate ganache between the four patry rings and arrange into an even layer, smoothing the top with the back of a spoon. Return to the refrigerator, to chill, at least an hour.

Run a knife around the edges of the pastry rings to losen them, and gently release each tart into a serving plate. Shave dark chocolate one one side of each tart, and garnish other side with six fresh raspberries.

After last week’s heat wave, this week’s been downright autumnal; but not even a little (or a lot of) rain could dampen our mood on Canada Day (ask Ottawans!), especially when you get to have a slice of this yummy Maple and Mustard Pork Roast! Happy Sunday!

Ingredients (serves 4 to 6):

2 tablespoons brown sugar

2 tablespoons coarse sea salt

1 cup boiling water

1/4 cup dark (grade A) Canadian Maple Syrup

6 long peppercorns

6 fresh sage leaves

2 garlic cloves, crushed

2 cups ice water

1 (14-ounce) pork roast

1/3 cup Apple Jelly

1 tablespoon dark (grade A) Canadian Maple Syrup

1 tablespoon whole-grain mustard

The day before, make the brine. In a medium bowl, combine brown sugar and coarse sea salt. Stir in boiling water, until dissolved. Once dissolved, stir in Canadian Maple Syrup, long pepper, sage, garlic and ice water. Place pork roast in a large zip-lock bag, and pour brine over it. Close bag tightly, and keep in the refrigerator overnight.

The next day, remove pork roast from the zip-lock bag, and place in a baking dish, along with 1/3 cup of the brine (discard the rest) and 1/4 cup water. Roast at 400°, 1 hour.

Meanwhile, melt Apple Jelly in a small saucepan over medium heat. Stir in Maple Syrup and whole-grain mustard; bring to the boil. Reduce heat to medium-low and simmer until mixture thickens and coats the back of a xooden spoon, about 5 minutes. Generously brush pork roast with Maple and Mustard glaze and return to the oven. Roast, 10 minutes at 410°, until golden brown and caramelized.