Pepper Dinner
Katie was in town dropping off a friend. I suggested making food; she suggested the theme: PEPPER. It ended up being a fantastic idea.
Appetiser (Katie)
Lemon Coriander Fromage Blanc with Date & Pear
Pepper: Szechuan Pepper
Katie made the fromage blanc herself at home in advance. She propped pears diagonally in the cheese on a rice crisp, added dates and parsley, and cracked some Szechuan peppercorns on top.
Entrée (Katie)
Buckwheat Crêpe with Mushroom, Poached Egg, & Shallot
Pepper: Orange Bell
A simple but delicious crêpe draped with ricotta and sautéed mushrooms, shallots, and orange pepper. A poached egg, peppercorn sprinkle, and parsley sprig add flair and flavour.
Salad (Jon)
Falafel with Harissa Tahini Smear
Pepper: Chillies
Falafel made with kale and pepper flakes served on a romaine leaf with sliced cucumber, accompanied by a smear of tahini lemon harissa paste.
Dessert (Jon)
Poached Pear with Chocolate & Peppered Crème Fraîche
Pepper: Black Peppercorn
Okay, I’ll admit it: I stole this idea from Matt. I did change it around a bit, though. Vanilla-poached pear with milk chocolate spread and cinnamon pepper crème fraîche, polished by maraschino cherries on top.