Pepper’s Nothing to Sneeze at.

Originally published April 12, 1984

Over 3,000 years ago references to pepper were made in India, in ancient Sanskrit medical literature. Most European names for pepper are derived from the Sanskrit pip-pali, a word used to describe long pepper.

During the fourth century B.C. the philosopher-botanist Theophrastus described two kinds of pepper, the long and the black. Pliny, in the first century A.D. reported that long pepper was worth 15 denarii (Roman gold coins), while black pepper cost 4 denarii. Long pepper (from northern India) was known before black pepper (from southern India) in the Greco-Roman era, and for several centuries was regarded as being of superior quality to black pepper.

In the Middle Ages rents, dowries and taxes were frequently paid in pepper, and some European landlords preferred to receive their rental payments in the form of scarce, high-priced peppercorns rather than money. Today the term “peppercorn rent” means something nominal or trivial, but in medieval times peppercorns were choice legal tender, eagerly sought after by the wealthier classes, since supplies were not always available.

The Kitchen Mouse uses quite a bit of pepper every year. Although most of the pepper we use is black, we also maintain a fresh supply of white pepper for some recipes.

The Kitchen Mouse observes that both black and white pepper are widely used in the foods of almost every nation on earth. They are available whole, cracked, coarsely ground, medium ground or finely ground and may be used in almost all foods except those with a sweet flavor. Whole peppercorns are spicy additions to meats, soups, fish and pickles. Ground pepper (white or black) is especially popular in eggs, salads, meats, soups, sauces, gravies and vegetables. The tanginess of pepper provides welcome relief in low-salt diets.

Steak au Poivre Recipe
English Pepper Pasties Recipe
Pepper Meat Balls Recipe
Pfeffernuse Recipe

Steak au Poivre Recipe

This is a French recipe and is usually served in the best restaurants. Poivre is the French word for pepper. This recipe serves four to six.
Ingredients:
4 lbs. boned sirloin steak, cut about 1-1/2” thick
2 T. freshly cracked whole peppercorns
3/4 t. salt

Very simple procedure: Press cracked black pepper into both sides of meat with palm of hand. Let steak stand at room temperature for about half an hour. Lightly grease a 10- or 12-inch cast iron skillet. Sprinkle with salt and place over high heat until salt begins to brown. Add steak and cook 8-10 minutes on each side. Serve.

With this recipe The Kitchen Mouse enjoys impressing his guests by flaming the dish with brandy just before serving.

English Pepper Pasties Recipe

Actually we believe this to be a misnomer, since these pasties are more Welsh than English. Serves 6.
Ingredients:
2 (10 oz.) packages pie crust mix
1/2 cup minced onion
1 lb. lean boneless round or sirloin steak, cut into 1/4” cubes
1-1/2 cups finely diced potatoes
3 T. parsley flakes
3/4 t. salt
1/2 t. black pepper
2 T. margarine
1 egg white
1 T. water

Procedure:
Prepare pie crust according to package directions. Cover and chill.

Combine steak, potatoes, onions, parsley, salt and black pepper. Divide pastry into 7 parts. Roll 6 of the parts into 7-inch rounds. Roll remaining part into 3x6-inch rectangle; cut into six strips, each 1/2-inch wide. Reserve.

Place about 1/2 cup of meat mixture in center of each round. Dot each with 1 teaspoon of margarine. Moisten edges of dough, fold dough over filling and press edges together to form a ridge across the top. Twist reserved pastry strips to cover length of edge on each pastry; press firmly. Cut slits on each side of pastries. Brush with egg white beaten with water. Bake in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Serve hot or cold.

Pepper Meat Balls Recipe

You may choose to make 12 large meat balls to accompany a plate of spaghetti or you may make 30 small cocktail balls.
Ingredients:
1 T. minced onion
1 lb. ground beef chuck
2 eggs
1 cup dry bread crumbs
1/2 t. salt
1/2 t. ground black pepper
1/2 t. prepared horseradish
1/4 t. ground nutmeg
1 T. vegetable oil

Very simple procedure: Combine all ingredients. Shape into 1” balls and brown on all sides in hot oil. Serve.

Pfeffernusse - German Pepper Cookies Recipe

Many people make these for Christmas however at The Kitchen Mouse house we enjoy them at every occasion.
Ingredients:
2-1/2 cups all-purpose flour
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. black pepper
1/4 t. ground cardamom
1/4 t. baking soda
2 eggs
1 cup dark brown sugar, firmly packed
1/3 cup chopped walnuts
For glaze:
3 cups granulated sugar
Dash cream of tartar
2 egg whites

Step 1. Make cookie dough: Sift flour together with cloves, nutmeg, cinnamon, ginger, pepper, cardamom and baking soda. Set aside.

Step 2. In a large bowl, with electric beater at high speed, beat 2 eggs and brown sugar until light, about 5 minutes.

Step 3. At low speed, beat in flour mixture and nuts until well combined. Dough will be sticky.

Step 4. Preheat oven to 375 degrees. Lightly grease cookie sheets.

Step 5. With wet hands, pinch off dough by tablespoonfuls. Roll into 1-inch balls.

Step 6. Place on prepared cookie sheets. Bake 12 to 15 minutes. Remove to wire rack to cool.

Step 7. Meanwhile, make glaze: In a large saucepan, combine sugar, cream of tartar and 1 cup water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, five minutes, or until mixture forms a 2-inch thread when dropped from the spoon, or until 235 degrees on a candy thermometer.

Step 8. In a medium sized bowl, with an electric mixer at medium speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup from step 7 in a continuous stream into egg whites, beating constantly. Beat until mixture thickens slightly.

Step 9. Drop cookies, a few at a time, into glaze. Turn with a fork to coat evenly. Lift out with fork and place on wire rack to dry.

Step 10. Store in tightly covered container for about a week, to mellow. Makes about 3-1/2 dozen.