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Recipe - Green Peppercorn Fettuccine with Leeks, Bacon and Mushrooms

Posted on February 26, 2019 by Scott Eirinberg

Introducing Sarah Cooks! and our Spice of the Month - Green Peppercorns

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.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (green peppercorns if you’re reading this in March 2019) and you’ll be the first to know when we post new recipes.

Cool beans, huh? Whoops, I meant cool peppercorns!

Without further adieu, direct from Portland, OR, give it up for Sarah Marshall!

Thanks Scott!

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


Green Peppercorn Fettuccine with Leeks, Bacon, and Mushrooms by Sarah Marshall

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Ingredients

  • 3 small leeks (about 4 cups, chopped)
  • 6 slices hickory smoked bacon, chopped
  • 1 pound fresh fettuccine
  • 1 teaspoon olive oil
  • 8 ounces (about 3 cups whole) crimini mushrooms, thinly sliced
  • 1 cup heavy whipping cream
  • 1 ½ tablespoons Reluctant Trading green peppercorns, roughly crushed with a mortar and pestle
  • ¼ cup Parmigiano-Reggiano cheese, finely grated
  • Add Icelandic Sea Salt and ground Tellicherry Peppercorns, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Yield

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.

About Sarah

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!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

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.



It's crunch time! Sarah is pulverizing our green peppercorns with our Milton Modern Mortar and Pestle

Don't freak about the leeks. Just saute them for 5-7 minutes.

Lucky fettuccine gets to take a hot tub

When it comes to the final touch, Sarah is partial to parsley


Recipe - Green Bean Fries with Green Peppercorn Blue Cheese Dipping Sauce

Posted on February 26, 2019 by Scott Eirinberg

Recipe No. 2 for March Spice of the Month - Green Peppercorns

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.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (green peppercorns if you’re reading this in March 2019) and you’ll be the first to know when we post new recipes.

Cool beans, huh? Well, yes. Our green bean recipe is below.

Green Bean Fries with Green Peppercorn Blue Cheese Dipping Sauce

Printer friendly version

Ingredients

Green Bean Fries

  • 12 ounces (about 5 cups) green beans, trimmed
  • ½ cup all purpose flour
  • 1 teaspoon kosher salt, divided
  • 2 teaspoons finely ground Reluctant Trading Green Peppercorns, divided
  • 1 ½ cups panko breadcrumbs
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 tablespoons of 2% milk
  • Finish with Reluctant Trading Icelandic Flake Sea Salt, to taste

Dipping Sauce (Green Peppercorn Blue Cheese)

  • 4 ounces blue cheese
  • ¼ cup plain yogurt
  • ½ cup sour cream
  • 4 tablespoons finely chopped fresh herbs (basil, tarragon, chives)
  • 1 tablespoon lemon juice
  • ½ teaspoon finely ground Reluctant Trading Green Peppercorns
  • ½ teaspoon kosher salt

Would you like green bean fries with that?

Preparation

Step 1

Mix all ingredients in a small bowl until combined. Sprinkle top of the dip with a little extra ground green peppercorns.

Step 2

Preheat the oven to 425 degrees fahrenheit. Line two baking sheets with parchment paper.

Create a dredging station. In a small shallow baking dish, mix the flour, ½ teaspoon salt, and 1 teaspoon Reluctant Trading Green Peppercorns. In a second shallow baking dish, mix breadcrumbs, olive oil, ½ teaspoon salt, and 1 teaspoon green peppercorns.

Step 3

In a third shallow baking dish, whisk together eggs and milk until combined. Working in batches, dredge the green beans in the flour mixture, then dip the green beans in the egg mixture, and finally, coat each green bean in the breadcrumb mixture.

Step 4

Place the green beans onto the baking sheet, making sure they are not touching. Bake until crisp and golden, about 20 to 25 minutes. Finish by sprinkling a little Reluctant Trading Icelandic Flake Sea Salt, to taste.

Step 5

Mix all ingredients in a small bowl until combined. Sprinkle top of the dip with a little extra ground green peppercorns.

Yield

4 - 5 servings

About Sarah

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!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other green peppercorn recipe this month for Green Peppercorn Fettuccine with Leeks, Bacon, and Mushrooms.


Cool beans, or rather, hot beans

Keep your eyes on your peppercorn fries!


 
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