Comments on: Le rose pour des baies roses – Pink for Pink Peppercorns

By: Mary Zhou

Mary Zhou — Sun, 31 Jan 2010 05:30:46 +0000

Hi, I am in food supplys to restauranst and the catering industry and I am looking for baie rose/pink peppercorns. I need a supplier
then can supply on a regular basis. thanks
mary

By: paul

paul — Fri, 01 Dec 2006 14:00:39 +0000

1 cup pink peppercorn ground in 2 quarts vanilla icecream base…amazing
Paul

By: Amy

Amy — Sun, 11 Jun 2006 20:46:44 +0000

Interesting website. In early March we were packing for a work term in South America. Our neighbour in Canada had a farewell dinner for us. He used pink peppercorns in a citrus vinaigrette on salmon compliments of the King Street Bistro, Kitchener, Ontario. It was devine and he spent many hours preparing this magnificent meal. Before leaving he presented us with the two most elusive ingredients in our town; a bottle of sherry vinegar and a package of pink peppercorns. We took them to Chile and have amazed many here with this wonderful vinaigrette using the beautiful peppercorns. They are not used in the preparation of fish here and cannot be found. It is an elegant, delicious meal that takes us back to our neighbourhood each time it is prepared.
I just wrote to him this morning to tell him about a chocolate/ pink peppercorn molten cake on the Williams Sonoma website. Can’t wait to get home and try these.
Pink peppercorns appear to be uniting many on this crazy planet!
Thank-you Bea!

By: Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets

Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets — Thu, 13 Apr 2006 03:50:12 +0000

[...] The very next morning while refreshing my favourite blogs, what should happen?! Yep, the creative and talented Béa from La Tartine Gourmande had dedicated a whole post to Pink Peppercorns! That’s simply is too spooky! No!? [...]

By: Pille

Pille — Wed, 22 Mar 2006 10:47:38 +0000

Hi Bea – am eagerly looking forward to reading what you’re going to do with them! I have a jar of pink peppercorns in brine and another jar of dried pink peppercorns. I’ll use some of the latter to make some ginger almond biscotti (Johanna of the Passionate Cook sent me some as part of blogging by mail a while ago, and these biscotti were delicious), but definitely need some more ideas!

By: Béa

Béa — Tue, 21 Mar 2006 23:16:13 +0000

Relly,

I am investigating…..

By: Béa

Béa — Tue, 21 Mar 2006 23:15:53 +0000

Hello all,

Thanks very much for your lovely comments! I surely will have the responsability NOT to disappoint you. MY! I am about to post a first recipe using this sweet seed, but had a first one still on the stove for you! (ahahah not literally of course, English is a fun language, thanks to the English people!!)

A bientôt

Béa

By: relly

relly — Tue, 21 Mar 2006 20:57:21 +0000

Bea last Saturday i have cooked fish, i thought they are “sardines”, i marinated with the zest of kaffir lime and crushed red peppercorn.. i put in the oven with olive oil.
When my husband and son were eating the fish they found too much “arrête de poisson” google say “stop fish” HA HA HA …
But later on i realized that the fish were not sardine but “ALOSE”. Do you know that kind of fish?

By: Fabienne

Fabienne — Tue, 21 Mar 2006 20:05:42 +0000

i like colors too, and for me colors of meal are very important … Ah, pink peppercorns, i love this color… And wich recipe with pink peppercorns, ice cream ?

By: cp

cp — Tue, 21 Mar 2006 19:40:58 +0000

Oh you can’t have us waiting! It’s not fair, not after those fabulous pictures…!

Can’t wait for your recipe.