Share the Pepper Love!
This Valentine's Day, think outside the chocolate box and spice it up with red peppercorns!
New York Times: "Cambodia's 'Perfect Pepper' Conquering World's Taste Buds"
Check out the full New York Times article about why Kampot Peppercorns are conquering the world's taste buds. Here's a teaser: "A nearby sea, flanking mountains, a quartz-rich soil: It's the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: "aristocratic, virile, almost aphrodisiacal," with subtle notes of caramel, gingerbread and mild tobacco."
Preparations are actively underway for the upcoming pepper harvest in Kampot, Cambodia. Our friend - and incredibly talented photographer - Ben Marans, and his family recently went to visit the pepper plantation where DRØM Pepper comes from. Pictures courtesy Ben Marans Photography.
DRØM Pepper at Simply Beautiful
Simply Beautiful is a gorgeously curated lifestyle store in Toronto's west end. Owner and Chief Curator, Deb Ross is guided by a philosophy that celebrates the people, skills, stories, beauty and heritage behind each product. We're thrilled that DRØM Pepper has made it into her beautiful collection.
When you stop by Simply Beautiful (2739 Dundas St W) be prepared to be enveloped in 'hygge', energized by a conversation with Deb and transported by the compelling stories behind her products.
When the mercury drops, we turn to hot beverages and "hyggelige" surroundings. Here: Fig & Pepper Infused Latte with a Fig & Filbert scone on a chilly morning before going cross-country skiing.
RECIPE: Savoury Dutch Baby with Parsley and Freshly Ground Pepper
Have you ever made a Dutch Baby? That magical, fluffy, wrinkly lovechild of a pancake and a popover? They're equally perfect for breakfast, lunch or dinner and equally delicious with a sweet theme or a savoury theme. This simple savoury one features parsley and freshly ground pepper.
Adapted from a recipe by Floating Kitchen
- 4 eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, roughly chopped
- 1/2 teaspoon salt
- 1 teaspoon black DRØM Pepper, plus additional to finish
- 4 tablespoons unsalted butter
Pre-heat oven to 425°F. In a medium mixing bowl, combine the eggs and milk. Add the flour and whisk with an electric mixer until incorporated. Whisk in the Parmesan cheese, parsley, salt and black pepper. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Transfer the skillet to your pre-heated oven and bake for 25 minutes. The Dutch baby will puff up during cooking, but once removed from the oven, it will deflate slightly. So get your dinner companions ready!
To finish, top the Dutch baby with coarsely ground black DRØM Pepper. Serve immediately.