Black Pepper and Peppercorns

Bring in the New year with a little corny corn! Black Peppercorn, that is! If you’re thinking “why is she writing about boring old Pepper? Duh! I already know everything about that little black speck,” well, read on! I’m fixing to change your way of thinking about our friend, Mr. Peppercorn.

Mr. Peppercorn is the dried, unripe berry fruit of the flowering vine Piper Nigrum.  Yes, he comes from a fruit plant!  Teachers across the world, rejoice! If you’re sick of apples, perhaps a “Peppercorn a Day will keep the Doctor Away”! The most common fruits of this fruits labor is ground black pepper, commonly found in a tin can. I’m certain Mr. Peppercorn will agree: This interpretation of the Peppercorn’s true seasoning capabilities is neglectful abuse at best, and a criminal offense punishable in a court of law, at least! I implore you: Make a mad dash to your spice cabinet and haul that can of black pepper as far away from your precious recipes as possible! Then either go to the store and purchase a pepper mill, or finally put to use that mortar and pestle, still in the box. From your wedding. 20 years ago....before they had fancy registries and whatnot. 

Grinding your own pepper might sound tedious, especially when you’re used to a tin can doing all the work. However, the benefits of citrusy, floral, woody freshly ground peppercorns far outweigh the mild extra bit of work it takes to produce them. The better quality, and usually higher price tag of a premium Peppermill can equal up to seven times the amount of product per turn of the mill, so invest wisely! I recently purchased a moderately priced mill, whereas previously I was using the disposable kind found in the spice aisle at the grocery store. Huge difference! I can now spend more of my time in the kitchen sipping wine, instead of grinding pepper with a cheap contraption. See? The benefits of investing a few dollars beforehand far outweigh the initial slight dwindling of funds.

In addition to being super cool, calm, and collective black pepper is a super food as well. It’s many health benefits include aiding in digestion, having duiretic properties, and impressive antioxidant and antibacterial effects. It is also thought to alleviate hemorrhoids, constipation, and gas. Thank you, Mr. Peppercorn! You taste good, look good, and make me feel good, too! I love you :)

Leeks

Leeks are akin to the vegetables onions and garlic, in the vegetable family called the Alliums.   They have a mild onion flavor similar to a green onion or scallion, but not so pungent as a yellow or red onion. While they don’t get the publicity or research funding as onions and garlic, they offer many of the same health benefits including high concentrations of B vitamin folate, and antioxidant polyphenols. Leeks actually look like souped-up scallions, with small, white bulbs at the bottom of a cylindrical stalk that transitions into light, then dark green at the tips.  As it darkens into a grassy green, the tightly wrapped, wide leaves fan out and are woody and inedible. They are bought fresh and will store in the refrigerator for up to 2 weeks. They’re sold in the produce section of most grocery stores, and usually come bundled in 2 or 3 stalks. 

Over the past year, I have come to love leeks and use them often. Before then, I had never even heard of them and had to endure some trial and error before I felt any real respect toward the vegetable. Here are some of the things I learned, that I feel propagated my admiration for this delicious and fun ingredient:

1. Your first time with a Leek may be a bit overwhelming and confusing. It’s not so obvious what needs to be done to prepare it, and it’s big and kind of clunky. Thankfully, it’s very easy to use and prepare, and you need nothing more than a sharp knife! Slice off the dark green tops, starting right about where the light green starts becoming lime and/or dark green. At the bottom, chop off the hairy looking end of the bulb. Then remove a few of the tough outer layers of leaves. Note the leaves you’re removing don’t always go down as far as the white part of the stalk, it may just be 2-3 layers of the greener end. You’re left with a roughly 5-6 inch white and light green stalk. 

2. They are dirty little Alliums! They grow by being trenched in soil, and the loose layers causes that gritty sand to get wedged in between them. Most literature will advise to cut off the dark green tops and remove the tough outer layers of leaves, then slice the remaining white to light green stalk in half lengthwise, and bathe them under cold running water while fanning out the layers and rinsing out all of the embedded grit. For me, because I always use them chopped into half-moons, I trim to the 5-6 inch stalk, slice that in half lengthwise, then slice into thin half-rings/moons. Throw them into a fine mesh strainer and rinse under cold water. Done! Way easier...

3. To cook or not to cook? I know they can be served raw sprinkled over salads and whatnot, but I have only ever used them cooked. Depending on the recipe I use butter or chicken broth/stock to cook them. If you’re familiar with some of my cooking philosophy, you’ll know that I use water and Better than Bouillon (check out fellow Featured Ingredient: Better than Bouillon). Set a skillet to high heat and melt butter or simmer stock. Toss in the leeks and sauté for 2 minutes, then cover and reduce to medium low, stirring occasionally, about 8 minutes, or until tender. 

4. Ok, they’re trimmed, washed, and cooked...now what the Sam Hill do I do with them? Well, taste one! Aren’t they yummy? I bet you just thought of 100 uses for them without even reading on! Personally, my FAVORITE thing to do with them is sautee in lots of butter, and add to mashed potatoes, making Leek Mashed Potatoes. Using the butter in the sauté both infuses it with leek flavor and replaces what you’d be adding to the mash anyway. I serve these as a regular side dish, and use them to top Cottage/Shepherds pie. 

Recently, I overcooked and caramelized the leeks, and they turned out brown and kinda chewy and crunchy. I was bringing dinner to my partner at work and a central element of the meal was my highly anticipated Leek Mashed Potaotes. I had no time to redo the leeks and I was a bit panicky, so I tossed them into the potatoes anyway, then scooped the potatoes into individual ramekins, covered with cheese, and baked until the cheese melted. They turned out to be absolutely delicious, and my partner keeps asking for the recipe! I will post the recipe soon :)

If this blog doesn’t make you dash to the store and buy Leeks immediately, I hope at least you’ll give them a try! And when you do, share your experience, and especially recipes with our EMS community! 

Bay Leaf

Bay Leaf is an herb that is harvested from the Bay Laurel, an aromatic evergreen tree or large shrub that is native to the Mediterranean region. It’s aromatic leaves are used in both sweet and savory dishes, and can also be infused into olive oil. The most common bay leaves are referred to as “Turkish” or “California” bay leaves. Turkey is one of the main exporters of Bay Leaves, and Turkish bay leaves have a more subtle and mellow flavor. California bay leaves can come from the native Umbellularia Californica tree, or can be a product of a transplanted Bay Laurel, and have more of a menthol or medicinal quality to the taste. Bay trees can also be grown in outdoor or indoor gardens, in most climates with mild winters. 

There is much debate regarding dried vs fresh bay leaf. Many people are true advocates of fresh bay leaf and are completely opposed to dried. Much like any fresh vs. dried herb, using double of the  fresh ingredient is recommended. It is thought that cutting the leaf in half before adding it to a recipe concentrates its true flavor. It is important to note Bay Leaf must ALWAYS  be removed prior to serving, as it can cause lacerations to internal organs if swallowed whole. 

Plenty of chefs, homemakers, and even food critics will attest to the fact that the actual flavor of Bay Leaf can be hard to detect. It is believed that some people even have an inability to taste the leaf, while others identify its presence immediately. Bay Leaf adds a subtle, complex depth of flavor to most foods if used in moderation, and highlights the essential flavors in other herbs and spices. If used excessively, it has a chemical, medicinal,  “after shave” quality or taste that will ruin a whole dish. 

A good way to highlight and differentiate the taste of bay leaf is to add a leaf to the butter before scrambling eggs. Similarly, add it to the simmering oil in a recipe, even before adding onions, to allow the oils and esters to be released. Add a leaf to stews, sauces, syrups, stocks, marinades, and even dessert recipes! Use it in rice water, béchamel, or steep it in heavy cream before whipping. The possibilities are literally, endless! Share your favorite Bay Leaf recipe with your favorite ParamedicCooks!!!