Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.
So what’s our inaugural spice of the month. you ask? Drumroll please - green peppercorns!
If you’re a little green when it comes to using green pepper, don’t fret, you’ve come to the right place! Sarah’s going to show you how it’s done. Cool beans, huh? Whoops, I meant cool peppercorns!
As the snow is falling, I am craving warm, cozy nights with warm, cozy food. This recipe (and the one for Green Peppercorn Green Beans) filled that need for me and my family this week. There is a sense of gratification, when I make and serve piping hot food on a cold chilly night. These recipes filled our bellies, while warming our hearts.
While green peppercorns are sometimes found pickled in vinegar brine, the dried green peppercorns called for in these recipes, might be my new favorite spice. They season dishes without adding the extra bite, that often comes from fully ripened black peppercorns.
Instead of a peppery punch, green peppercorns bring citrus aromas, and a milder seasoning. When you are cooking for children (mine) they often just can’t get into black pepper. My daughter sees black pepper on something and won’t even touch it. Now bring in the magic green peppercorns- they visually doesn’t trigger that “I don’t want to try it” response. I made this dish, and another that will post soon, and she gobbled them up.
I encourage my family to try new things, and I follow that advice for myself as well. I am always experimenting and trying exciting fun dishes in the kitchen. I hope these recipes inspire you to cook, eat, and devour new food. This recipe is fun, easy, and can be done with those you love. I leave you with our family mantra, Food Is Love.
– Sarah Marshall
Cut the root ends and hard green tops off the leeks. Slice the leeks into ¼ inch circles (see photo below). Place the leeks into a bowl and cover with cold water. Let soak for 10 minutes, stir occasionally by hand to dislodge any dirt. Continue to rinse and drain, until clean. Place on a towel to drain any extra water.
In a large skillet over medium heat, cook the bacon, stirring occasionally, to avoid sticking. Once cooked and crisp, remove the bacon with a slotted spoon, place on a paper towel to drain.
Bring 4 quarts of salted water to a boil in a large pot. Once boiling, add fettuccine and cook 4-5 minutes, until the pasta floats. Drain pasta and add 1 teaspoon olive oil to avoid sticking.
While water is boiling, add leeks to skillet that the bacon cooked in, sauté over medium heat for 5-7 minutes, until soft. Add mushrooms, and sauté to remove moisture about 5-7 minutes, until soft.
Turn heat to low and add the bacon, cream, and green peppercorns. Heat mixture for 2 minutes, stirring constantly until combined. Add the pasta and the cheese, mix until pasta is evenly coated. Add salt and pepper to taste (for an extra kick, add additional ground green peppercorns). Plate and garnish with parsley.
4 - 5 servings
There is a sense of gratification, when I make and serve piping hot food on a cold chilly night. This recipe filled our bellies, while warming our hearts.
Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!
Also, be sure to check out Sarah’s other green peppercorn recipe this month for Green Bean Fries with Green Peppercorn Blue Cheese Dipping Sauce.