PEPPERY ROSE COCKTAIL

A pretty cocktail - rosebud-infused vodka, red grapefruit juice, bay laurel and peppercorn simple syrup, and muddled fresh peppermint and pink peppercorns - perfect for summer afternoons and evenings!

The rose vodka adds a delicate floral top note just before you take a sip of this pink peppercorn- and mint-laced concoction. And the peppercorn and bay laurel simple syrup nicely rounds out the grapefruit.

Peppery Rose Cocktail

makes: 4 servings

- 1 cup vodka

- 1/3 cup dried rosebuds (or rose petals)

- 1 cup grapefruit juice

- 4 tsp. pink peppercorns

- 4 sprigs peppermint (or any other mint)

- 1 cup water

- 1 cup sugar

- 2 bay laurel leaves

- 3 tbsp. peppercorns, coarsely crushed

- 1 cup San Pellegrino (or any other carbonated water / club soda)

- ice for serving the cocktail

- lidded jar or cocktail shaker, 1 oz. jigger

1. In a small bottle mix the vodka and rosebuds and let it steep for at least 8 hours. Strain before using.
2. On medium-high, heat the sugar, water, bay laurel and crushed peppercorns in a saucepan. Bring to a boil, reduce the heat to medium-low, and simmer for 15 min. Turn the heat off and let the bay laurel and peppercorns steep in the syrup at least until it cools completely. Strain the syrup and discard the peppercorns and bay laurel leaves. This is more simple syrup than you need for the cocktails but it stores well in the refrigerator for up to 2 months.
3. To make one cocktail: 
• add 1 tsp. pink peppercorns and leaves from 1 sprig of mint to the cocktail shaker and muddle until fragrant
• add 2 oz. vodka, 2 oz. grapefruit juice, 1 oz. simple syrup, and shake well
• add more simple syrup to taste
• pour over ice and top up with San Pellegrino
• garnish with a mint leaf
4. Salud!

CACIO E PEPE CON ASPARAGI: PASTA IN A CHEESE AND PEPPER SAUCE, WITH ASPARAGUS

As I've said before about cacio e pepe, its pasta, cheese, salt, pepper. What's not to love?! As simple a dish as it is, the flavours of all ingredients really matter, so use the best you can get.

Toasted peppercorns are the perfect smoky spice for anything. Here they complement the cheese exceptionally well to make a cheesy sauce that covers the pasta and asparagus. 

Cacio e pepe is a Roman dish, and traditionally only has cheese, pepper, and pasta tossed together with a little bit of the starchy pasta cooking water added to bind the sauce together. This recipe has sautéed asparagus added because I had some fresh perky asparagus waiting, and I wanted a vegetable with the pasta so I could make it a meal. 

Cacio e Pepe Con Asparagi
Makes: 4 servings

- 1/2 box bucatini or spaghetti 
- 1 lb. asparagus, cut into 2 in. long pieces
- 1 tsp. salt
- 1-1/2 tbsp. coarsely ground toasted black pepper
- 2 tbsp. olive oil
- 3/4 cup Pecorino Romano, grated (in a pinch use Parmigiano Reggiano, Grana Padano, or other hard cheese (or a combination of hard cheeses))

1. Bring a large pot of salted water to a boil. Add the pasta and boil until al dente.
2. While the pasta is cooking, heat the olive oil in a large pan.
3. Add the pepper and asparagus and sauté till the asparagus is tender, about 5 minutes.
4. When the pasta is done, remove from the heat. Using tongs, lift the pasta from the water, add to the pan with the cooked asparagus and mix in with the asparagus.
5. Remove the pan from heat. Immediately add the grated cheese and about 1/2 cup of the starchy pasta cooking water and mix so the cheese coats the pasta and asparagus.
6. Serve hot with additional cheese and pepper to taste.

CACIO E PEPE, TOASTED PEPPERCORNS

Smoky, toasted peppercorns are the only way I use pepper now! And pasta cacio e pepe... well it's pasta, olive oil, cheese, pepper, what's not to love?!

Toasted Peppercorns

makes: 1/2 cup

- 1/2 cup good quality black peppercorns (Tellicherry or such) 

- pan that can hold the peppercorns in 1 layer (I use a cast-iron skillet)

1. Put the peppercorns in the pan and turn on the heat to medium-low to toast.
2. Toss or stir occasionally until the peppercorns are fragrant.
3. When you smell the aroma, turn off the heat
4. Immediately remove the peppercorns into a bowl - they will continue to toast and then burn if you leave them in the hot pan.
5. Let the peppercorns cool completely and store in a jar.

Cacio e Pepe

makes: 2 servings

- 1/4 lb. pasta of choice (I used spaghetti this time; I don't use whole wheat pasta) 

- 1 tbsp. olive oil

- 1/3 cup good Parmigiano Reggiano or Pecorino Romano, finely grated

- 1 tsp. toasted pepper, coarsely ground

1. Bring a medium sized pot of salted water to a boil.

2. Add the pasta and boil until al dente, turn off the heat.

3. Heat olive oil in a pan, add a generous 1/2 tsp. coarsely ground toasted pepper.

4. Using tongs, remove the pasta from the water and add to the pan.

5. Swirl the pasta to coat with olive oil and pepper.

6. Turn off the heat.

7. Add the grated cheese immediately and swirl until the cheese coats the pasta.

8. Serve with additional cheese and pepper to taste. Here I've served it with roasted mushrooms, green beans, and brussels sprouts.

Notes:

1. 1/4 lb. pasta (long shapes like spaghetti, naturally you can't measure short pasta this way!) is a bunch approximately 1 inch in diameter.

2. Make an approximately 1 inch circle with your index finger and thumb. Whatever fits in the circle is roughly 2 servings.