Gerard Vives is a pepper specialist who lives in the south of France. I am besotted with his recipe for a single perfect egg with white peppercorns, herbs from the garden and a singular syrup of honey and balsamic vinegar.
This easy marinade creates a candied salmon fillet that melts in your mouth under a black pepper crust. This recipe is from our friend Bob Blumer, author of The Surreal Gourmet cookbook series.
isaac posted 22:02, 21 Sep 2007
Ruby posted 17:27, 14 Sep 2007