For sure we need a light dessert in the summertime and this one just might fill the bill – over and over again. Scrumptious to say the least. It has two of my most favourite fruits – peaches and raspberries.
Meringue
- 4 egg whites
- 1 cup white sugar
- 1 tbsp. cornstarch
- 1 tsp. white vinegar
- 1 tsp. good vanilla extract
Beat egg whites in a large bowl, using an electric mixer on high just until soft peaks appear. One tablespoon at a time, add the sugar, beating until stiff, glossy peaks appear. Test to ensure the sugar has all dissolved. To do this, take a pinch of the meringue and rub it between your fingers.
Beat in the cornstarch, vinegar and vanilla until well combined. On 2 parchment lined baking sheets, make 6 large dollops ( 3 each pan), spreading each one into 4 1/2 inch circles. Indent the centers slightly and push the sides up to make a nest.
In a preheated oven of 250 degrees, bake for 75 minutes. They should be crisp but still white. Turn off the oven and let them dry for another hour. Do not remove these from the pans until completely cool.
Fruit Topping
- 1 1/2 cups whipping cream
- 2 tbsp. icing sugar
- 3 tbsp. Amaretto liqueur
- 3 tbsp. brown sugar
- 3 ripe peaches, skin removed and sliced in thin wedges
- 1 pint container of fresh raspberries
- baby basil leaves for garnish (this is optional)
Beat the cream with icing sugar until soft peaks form (2 minutes). Set aside.
Stir the Amaretto with brown sugar until the sugar dissolves. Gently stir in the peach edges and raspberries just until they are coated.
To Finish
Spoon the whipped cream into the meringues. Top with the peaches and raspberries and then……drizzle the remaining juices over the top. Place one or two baby basil leaves on top.
Voila! You are the master and you did it. Damn!
A Very British Shrimp/Lobster Pie
We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.
- 2 1/2 lbs. trout
- 1 1/2 lbs. medium size shrimp
- 1 – 2 lb. lobster tail
- 6 scallops, halved
- 2 cups celery, ribs removed, chopped
- 1 1/4 cups white wine (sip for the cook)
- 2 bay leaves, crumbled
- 1/3 cup butter
- 1 large onion, chopped
- 4 cups sliced white mushrooms
- 1/2 cup flour
- 3/4 tsp. ground ginger
- 3/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 3./4 tsp. ground pepper
- 3/4 cup whipping cream
- 1/2 cup chopped parsley
- 1 tbsp. chopped fresh thyme
- 1-2 pkgs. puff pastry, thawed
- 1 egg yolk for brushing
- Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.
In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.
Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.
Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.
Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.
In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.
Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.
Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.
Plate and place a lemon wedge on side. Add a salad and warm roll.
What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.
Spicy Clams With Linguine For a Special Night
This recipe will serve two, so adjust if having company for dinner.
- 8 oz. linguine
- 2 tbsp. olive oil
- 2 minced cloves of garlic
- pinch of crushed red pepper flakes
- 1/4 cup white wine
- 18 littleneck clams, scrubbed *
- 1 tbsp. unsalted butter, freshly ground pepper
- 1/4 cup flat leaf parsley, plus 1 tbsp. thinly sliced stems
- Generous amount of grated Asiago cheese -optional
Bring a pot of generously salted water to a boil. Cook the linguine until al dente. Reserve 1/2 cup of the water. Drain the remaining water.
Heat the oil in a large pot over a medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, making sure to stir continuously. Add the wine and bring to a simmer. Increase the temperature to medium-high and add the clams. Cover and cook until the clams open (4-6 minutes). Should any of the clams not open up, be sure to discard.
Stir in the butter, parsley and stems. Add the pasta and toss to coat completely. Add the pasta water, 1 tbsp. at a time until the sauce is loose and creamy. Top with a sprinkle of freshly ground pepper and grated Asiago cheese if you wish.
*TASTE first, then add a little salt if necessary as the clams are naturally salty and you do not want to ruin the dish.
Divide equally into your prettiest bowls, garlic toast and chilled wine. What a date night this could be. Enjoy.
A Special Lobster Bisque New Year’s Eve for Six
New Year’s Eve celebrations don’t have to be loud and super noisy in a room full of strangers. You can have a wonderful evening with a few of your dearest friends. Make it that everyone brings something super special and you make this. Read it through and then proclaim “damn I can do this”. (Where did you think that title came from?) Exactly!
Rule #1 – invitations sent out ahead of time
Rule #2 – formal dress for sure (this makes it fun – we have done this several times)
Rule #3 – no rules you can make the entire meal if you wish.
Rule #4 – Wine, chilled
This is Lobster Bisque with a Chili lobster oil.
- 2 x 1 lb. lobsters, cooked
- 1 stalk celery, ribs removed, chopped
- 1 small yellow onion, peeled and finely chopped
- 1/2 fennel bulb, trimmed
- 1 carrot, peeled and chopped
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 garlic cloves, slivered
- 3 hot red chili peppers
- 2 bay leaves
- 1/2 tsp. crushed saffron threads
- 1/2 tsp. whole black peppercorns
- pinch of salt
- 4 cups grape seed oil
- 1/4 tsp. crushed red pepper flakes
Working over a large bowl, cut off the lobster tails and claws and remove the meat to a separate bowl. Cut the meat up into bite sized pieces then wrap and refrigerate. Crack the lobster shells and rinse the bodies. Place in a large heavy bottomed saucepan along with the remaining ingredients, except for the red pepper flakes. Bring to a low simmer and cook for 30-40 minutes, stirring often. At this point pour yourself a glass of wine OR a cup of coffee – you choose.
Strain all this through a fine sieve, discarding all the vegetables and shells. Once this has completely cooled, add the chili flakes. Pour into a large bottle and refrigerate until ready to use. This will keep for about 2 weeks or you can freeze it and keep it for a month.
Lobster Bisque
- 2 x 1 1/2 lb. fresh lobsters
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 celery stalks, ribs removed, chopped
- 2 carrots, peeled and chopped
- 1/2 fennel bulb
- 1 whole garlic head, cut in half crosswise
- 1 large tomato, chopped
- 2 sprigs fresh tarragon and thyme, each
- 2 bay leaves
- 1 tsp. black peppercorns
- 1/2 cup brandy
- 1/2 cup dry sherry
- 4 cups fish stock
- 2 cups whipping cream
- 1/4 cup tomato paste
- 1/4 tsp. saffron threads, crushed
- 2 egg yolks
- 6 large scallops, muscle removed
- 1 tbsp. olive oil
Rest the lobsters on their backs on a cutting board until a large pot of water comes to a boil. Add the lobsters, head first, and boil for 8 minutes.
With tongs, remove the lobsters and place in a large bowl until cool enough to handle. Let the water settle and reserve 3 cups of the liquid. Discard the remaining water.
Holding the lobsters over a bowl, cut the tails and claws remove the meat to a separate bowl. Cut the meat up into bite sized pieces and place in the refrigerator, covered. Crack the shells and rinse the bodies. Heat the oil in a large saucepan, add the shells and bodies, sauté over a medium heat until they turn a rich colour ( 5-8 minutes.) Stir occasionally so they don’t burn.
Add the onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in the brandy and sherry and boil hard until almost all the liquid has evaporated. Add the fish stock and the reserved 3 cups of the cooking liquid and any of the lobster juices collected in the bowl when removing the lobster meat. Bring to a boil. Now, place a wooden spoon under the pot lid, reduce the heat and simmer for about 1 hour. Here, again, pour a glass of wine. Never mind the coffee.
Place the whipping cream in a saucepan and bring to a boil, reduce the heat and simmer for about 35-40 minutes to reduce and become thickened. Remove from the heat and cool. Refrigerate.
Strain the stock through a fine meshed sieve over another large saucepan, pressing firmly to remove any juices. Discard all the solids. Simmer the stock for another 30 minutes. Now whisk in the tomato paste and saffron and cook until it has reduced to about 4 cups. Remove from the heat. You can make this up a day ahead. If you do this, then set your table so that it just sparkles. Remember to have new candles and fresh flowers.
Just before serving, remove 6-12 bite sized pieces of the lobster meat from the fridge. Combine the reduced stock and cream in a medium saucepan and boil, whisking to make sure it is silky smooth.
Whisk the egg yolks in a bowl, slowly whisk in 1/2 cup of the hot stock. Now whisk into the remaining stock. Continue whisking until thickened and smooth. Cover the soup and keep warm while searing the scallops.
Heat 1 tbsp. olive oil in a skillet, Add the scallops and sear on both sides until a pale golden and not quite completely cooked through. Add pieces of the lobster to the pan to keep warm. Remove from the heat.
Whisk the soup once more time then ladle into 6 heated soup bowls. Top with the scallops and warmed lobster meat. Drizzle with the Chili lobster oil. Put on a big smile and take to the table.
Note: It looks long and hard, but it isn’t. Do it on two different days and it is a great dish.
Homemade Mincemeat aka Apple/cranberry tarts
This is one recipe, I promise you, you will keep and use for years to come. I wish it was mine, but it is ‘borrowed’ from Anna Olsen. I have made this up for the last three years now and it is a keeper. It is fresh, tasty and so darn yummy. Don says never buy the stuff in a jar ever again.
- 2 peeled and grated Granny Smith apples
- 1 cup golden raisins
- 1/2 cup dried cranberries
- 1 tbsp. orange zest
- 2 tsp. lemon zest
- 2 tbsp. lemon juice
- 1/2 tsp. ground Allspice
- 1/4 tsp. ground Cloves
- 1/2 tsp. ground Nutmeg
- 1/3 cup honey
- 1/2 cup dark brown sugar
- 1/4 cup Brandy
Mix this all together and chill in the refrigerator for 2 hours. This will allow the flavors to mellow together.
Remove from the refrigerator and now add 1/4 cup melted butter. Add to your tart shells and bake at 375 degrees for 20 minutes. Let cool in the pans before removing. When serving, you can warm them up and add a generous dollop of whipped cream.
You definitely will exclaim: “Damn these are good and I did it”.
Don’s To Die For Turkey Pot Pie
Trust me, I do not tell a lie. It is totally addictive and you will always keep this recipe handy for you to make up year after year.
- 2 medium carrots, chopped fine
- 1 medium onion, chopped fine
- 1 ear of corn, kernals removed
- 1 clove of garlic, minced
- 1/4 cup flour
- 4 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 cup milk
- 1 Knorr chicken cube, dissolved in 1 cup water
- 1 tin Campbell’s cream of celery soup (secret ingredient)
- 1 cup milk
- 1 bundle bouquet garni: 2 tsp. marjoram, 2 tsp. thyme, 2 peppercorns, 1 bay leaf, 2 tsp. parsley
- 4 cups chopped cooked turkey
- Pastry to cover
In a medium pot, melt the butter with the olive oil and saute the vegetables until soft. Add 1/4 flour and cook a further 5-8 minutes.
Add 1 cup milk and stir to combine. Add the dissolved Knorr chicken cube, bouquet garni and the tin of soup, blended with the second cup of milk. Stir for about 7-8 minutes.
Add 4 cups of turkey (bones and cartilage removed). Stir to combine and let cool.
Spoon into 2- 8 inch pie plates and top with pie pastry or puff pastry. Cook for 30 minutes in a 375 oven.
When completely cooled, wrap with plastic wrap and then tin foil and place in the freezer. HA! It won’t last that along.
*p.s. I prefer the puff pastry top but that is just me.
A Lemon Cake That Counts
That is funny, but it takes ONE cup of butter, TWO cups sugar, THREE cups flour and FOUR eggs.
I call that a clever cake and because it is lemon in flavour, gets a gold star from the baker.
- 3 cups flour, sifted
- 1 tbsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large eggs, beaten
- 1 1/4 cups buttermilk
- 1 1/4 tsp. lemon extract
- zest of 2 large lemons
- Lemon Curd (homemade or store bought-your choice)
- 12 ounces of raspberries, blueberries, blackberries mixed together
- 2/3 cup whipping cream sweetened with vanilla and icing sugar
- Icing sugar for dusting
Heat oven to 350 degrees. Line the bottoms of two 8 inch round pans, and butter the bottoms and edges with butter. Cut a round circle of parchment paper to fit in each pan. Dust with flour, tipping pans to get all the sides covered and gently tap out the excess. Set aside. Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter on medium speed until fluffy. Gradually add the sugar and beat until very light and lemon coloured (4 minutes). Add the eggs, one at a time mixing well after each addition. Scrape down the sides from time to time (5 minutes).
Add the flour mixture slowly, alternate with the buttermilk, at little at a time, on low speed making sure to end with the flour mixture. When done, add the lemon flavouring and the zest.
Divide the batter equally in the two pans and bake for 25 minutes, rotating the pans to brown evenly. Bake another 15-20 minutes more and check with a cake tester for doneness. Transfer to a rack to cool for 15 minutes. Remove cakes from the pan and leave, top side up to completely cool down for an hour.
To assemble, remove the parchment paper, and slice each cake in half, horizontally with a serrated knife. Keep the better top to use as a dome and turn the second top upside down on a cake plate. Spread one cup of lemon curd over the bottom within 1/2 inch of the edges of the cakes. Repeat with the second layer, again adding the lemon curd. Now add the third layer, adding lemon curd in the same way. Do not add the dome yet.
One hour before serving, place the cake plate with cake in the refrigerator to firm up. Add the dome top to the cake just before serving, and top with the sweetened whipped cream. Sprinkle with the assorted berries and dust with sifted icing sugar.
Everyone’s eyes will be popping and their mouths will be salivating. This, my friends, is one awesome cake.
Pineapple, Yogurt and Nut Summer Breakfast Brunch Addition
Having operated a Bed and Breakfast for so many years and hosting special Brunches, this one is a real beaut. Easy to make and easier to gobble up.
- 2 tbsp. butter
- 1/2 large pineapple, peeled, cored and cut into 1/2 chunks (roughly 4 cups of fruit)
- 1/3 cup brown sugar, packed
- 2/3 cups old fashioned rolled oats (not instant)
- 1/3 cup fresh lime juice
- zest from 1 lime
- 4 cups good quality plain Greek Yogurt
- 1/4 chopped, toasted pistachios
Melt the butter in a large skillet on high heat. Add the pineapple chunks, sugar and rolled oats. Cook, stirring and continually scraping the bottom of the pan for 5 minutes. Reduce the heat to medium and continue stirring until the sugar has caramelized and the pineapple softens (about 5 minutes more). Stir in the lime juice and zest.
Spread this mixture out on a parchment lined baking sheet, breaking up any large chunks. Cool slightly.
Spread the yogurt evenly in a large dish (9 x 13). Top with the pineapple mixture and sprinkle the pistachio nuts over the top.
When this is added to a bounty of warm, just out of the oven muffins, coffee, bacon, fruit salad, scrambled eggs (perhaps) or eggs benedict….you have a winner.
Baked Brie With Caramelized Pear
I found it! I truly did. THIS is the perfect starter ever. The flavor of a pear on creamy brie is to die for. You will not have enough. Serve with a toasted baguette or flatbread.
- 1 x 8 oz. round of double cream Brie
- 1 tbsp. chopped pistachios, toasted
Caramelizing the Pear
- 2 tsp. butter
- 1 shallot, thinly sliced (optional)
- 1 pear, thinly sliced
- pinch of salt and pepper
- 1/4 cup pear juice
- 1 tbsp. pear liqueur
- 2 tsp. chopped fresh thyme
- 1 tsp. brown sugar, packed
In a non-stick skillet, melt the butter of a medium heat, cooking the shallot, pear, salt and pepper until the shallot is cooked (about 5-6 minutes).
Add the pear juice, liqueur, thyme and sugar, bringing to a boil. Stir occasionally until no liquid remains and the pear has softened (again, about 5 minutes). Let cool.
Brie
Place on a foil lined pie plate, top with the pear mixture . Bake in a preheated 350 degree oven for 10 minutes. Let stand for 5 minutes. Sprinkle the toasted pistachios over the top.
Serve with toasted baguettes. OG this is sooooo good!
Seafood Trout Roulade
This, my friends, is entertaining elegance. Trout stuffed with shrimp and scallops with a beurre blanc sauce…..it doesn’t get any better.
- 2 lb. centre cut trout fillet
- pinch of salt and pepper
Place fillet, skin side down. Hold one end corner with a paper towel and angle the knife slightly toward skin, but without moving, slowly pull the skin back and forth to remove. Discard skin. Trim any silver skin remaining. *see hint below
At the thinnest long side and just starting where the trout starts to thicken, cut in half, horizontally almost through but not quite (open like a book). Leave a 1 inch border on both the long and 1 short side.
Seafood Stuffing
- 1 egg white
- 8 oz. raw Black Tiger shrimp, peeled and deveined
- 8 oz. Bay scallops
- 3/4 cup fresh bread crumbs
- 1/4 cup chopped fresh chives
- 1/4 cup fresh parsley, chopped
- 1 tsp. grated lime
- 1 tsp. tarragon, fresh
- pinch of salt and pepper
In a bowl, whisk the egg white until frothy. Set aside. Finely chop the shrimp, cut the scallops in 1/2 inch cubes. Add this to the egg white, along with the bread crumbs, chives, parsley, lime zest, tarragon salt and pepper. Toss to combine. Refrigerate while oven is heating up.
Preheat oven to 375 degrees. Spread the stuffing over the salmon. Starting at the side with the stuffing, roll up. With kitchen string, tie at 1 inch intervals. Place what was the skin side down on a parchment lined baking sheet. Sprinkle with remaining salt and pepper.
Roast in the oven until a thermometer inserted into the stuffing through the end of the roll registers 160 degrees. Transfer to a cutting board, tent with foil and let stand for 10 minutes.
Lemon Tarragon Beurre Blanc
- 2 shallots, minced
- 1/3 cup white wine vinegar
- 1/4 cup dry vermouth
- 3/4 cup unsalted butter, cubed
- 1 tsp. grated lime rind
- 1 tsp. chopped fresh tarragon
- pinch each of salt and pepper
In a small saucepan, boil the shallots, vinegar and vermouth until reduced to 2 tbsp. (3 minutes). Reduce heat to low, whisk in the butter, one cube at a time, until smooth. Add the tarragon,. lime zest and salt.
Use a chef’s knife and a very gentle sawing motion, slice the trout crosswise in 1 inch thick portions, removing string. Serve with the sauce.
Hint: skinning the trout when it is cold is much easier or ask the fishmonger to skin and butterfly the trout to save you any frustration.
Chestnut Mousse In A Chocolate Casing
Okay, people, this one will test your endurance maybe. Read it through, pour yourself a coffee, repeat the mantra “Damn I CAN do this” and go for it. Reads harder than it really is to make.
- 8 oz. bittersweet chocolate, chopped
- 1/2 oz. unsalted butter
- 2 gelatin sheets
- 1/4 cup amber rum (1 oz. for you…just kidding)
- 3/4 cup chestnut puree, chilled*
- 3/4 cup berry sugar
- 2 cups whipped cream, chilled
- 1 tsp. vanilla paste**
- gold flakes (edible) for garnish
Butter a 9 inch springform pan and line the base and sides with parchment paper, extending it 2 inches over the rim and butter it all again.
Combine the chocolate and butter in a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water surface. Stir constantly until it has completely melted and the butter has been incorporated. Pour the chocolate into the prepared pan, spreading all over with a spatula as uniformly as possible, but leaving the top of the sides jagged and rough for a better appearance. Chill until firm.
Soften the 2 sheets of gelatin in 2 cups of cold water for 5 minutes. Heat rum in a small pan to lukewarm and remove from the heat. Drain the gelatin, squeezing out excess water and then add to the warm rum, stirring to dissolve completely. Cool to room temperature.
To make the mousse, blend the chestnut puree with sugar and rum mixture until smooth (stop drooling…you have to wait until you are done). Whip the cream and vanilla bean until stiff peaks form. Add 1 cup of the whipped cream to the chestnut puree. Carefully fold in the remaining cream. Pour this into the chocolate lined springform pan, making sure the mousse only goes as high as the LOWEST part of the jagged edge of the shell. Refrigerate overnight for sure.
Remove from the refrigerator, unclip the springform and c-a-r-e-f-u-l-l-y remove the sides. Peel the parchment paper from the base and sides. Place on a serving platter and decorate the top of the mousse with some edible gold flecks.
* can be purchased in any specialty store or bake shop
** simply cut a vanilla bean in half and scrape out the seeds
Serve immediately, either just scooping out the mousse and breaking up the chocolate into pieces or cutting with an exceptionally sharp serrated knife. Either way it is delicious and fabulous to see.
Tenderloin With Figs and Shallots
This recipe uses beef tenderloin and pairs beautifully with the figs.
- 1/4 cup olive oil
- 1 tbsp. pink peppercorns, coarsely cracked*
- 1 tbsp. green peppercorns, coarsely cracked*
- 1 tsp. salt
- 2 – 2 1/2 lbs. premium beef tenderloin, center cut, tied
- 6 whole fresh figs, cut in half
- 16-18 small shallots, peeled
- 1 cup ruby port
- 1/4 cup fig balsamic vinegar
- 1 tbsp. fresh thyme, minced
- 1/4 cup unsalted butter, cold, cubed
- salt and pepper (freshly ground)
Preheat oven to 325 degrees. Rub 1 tbsp. olive oil, cracked pepper and salt over the tenderloin.
Heat 1 tbsp. olive oil in an ovenproof medium sized skillet on high heat. Sear the meat on all sides for 1 minute per side. Transfer to a plate and cover loosely with foil.
Using the same skillet, add 1 tbsp. olive oil and sear the fig halves for 2 minutes per side until caramelized. Remove and reserve with the tenderloin.
Again, using the same skillet (one pan meal?) add 1 tbsp. olive oil and add the shallots, cooking for 8-10 minutes until soft. Add the port, balsamic vinegar, thyme and bring to a boil.
Place the tenderloin on top of the shallots and set the figs around the tenderloin. Place in the middle of the oven and cook for 50-65 minutes or until desired doneness. For medium-rare, bring the internal temperature to 140 F degrees or if to a medium doneness, 160F degrees.
Remove the tenderloin and figs and tent with foil. Bring the remaining sauce to a boil and reduce to 1/2 cup. Whisk in the butter and lightly season with salt and pepper. Slice the tenderloin in 6 pieces and plate each one equally with figs and shallots and spoon the sauce over the tenderloin.
OMG! This is so tasty. You will want to run out and buy another tenderloin to repeat this.
* to coarsely crack the peppercorns, use a mortar and pestle or if you don’t have one, place in a plastic bag and use a rolling pin.