peppercress


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pep·per·cress

 (pĕp′ər-krĕs′)
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For the pear chip: 2 cups simple syrup Juice of 1 lemon 1 Forelle pear thinly sliced lengthwise For the caramelized pears: 3/4 ounce butter 2 Bosc pears, peeled and finely chopped 2 tablespoons granulated sugar For the blood orange reduction: 2 cups blood orange juice For the salsify: 2 Yukon Gold potatoes, peeled and coarsely chopped 2 ounces butter 3 salsify roofs, peeled and coarsely chopped 3/4 cup heavy cream 1 sprig thyme 4 white peppercorns Salt and freshly ground while pepper to taste To serve: 3 tablespoons grapeseed oil 8 U-10 dry-pack scallops Salt and freshly ground white pepper to taste For the garnish: Micro peppercress
Garnish with pear chip and micro peppercress and serve.
From Peppercress Salad with Yellow Pepper Vinaigrette to Quinoa-Crusted Chicken, these are unique creations not to be seen in competing titles, and worthy of the serious cook's survey.
To keep attuned to chefs who are always searching for something new, this fall the company plans to offer golden baby and red-striped beets, bronze fennel, various colors of amaranth and greens like peppercress, braising mix, mustard greens and different baby red lettuces.
robusta hartwegii, owl's-clover Castilleja densiflora, tarplant Deinandra corymbosa, common goldfields Lasthenia gracilis, peppercress Lepidium nitidum, California sandwort Minuartia californica and Gray's clover Trifolium grayi.
His latest passion is experimenting with micro field lettuces like rose geranium, red mustard, burgundy amaranth, mizuna, peppercress, shingiku, tatsoi, mitsubu, purslane, red Russian kale and bullsblood beet tops.
Asparagus and Lobster Salad with Herb Emulsion (Serves 4) Bryan Ingredients For the lobster: 2 1 1/4-pound lobsters, boiled and shelled 2 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar 1 small shallot, peeled and minced 1/2 bunch chives, minced Salt and pepper to taste For the herb emulsion: 2 cups assorted stemmed herbs: basil, tarragon, parsley, chervil, and mint 1 egg yolk Juice of 1 lemon 2 tablespoons water 1 cup grapseed oil Salt and pepper to taste For the garnish: 1 cup peppercress 1/2 cup English peas, blanched Basil oil 12 medium asparagus, trimmed, blanched, sliced in half length-wise