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black pepper Archives - CIA Foodies Experience the World of Food with the Culinary Institute of America Tue, 30 Jun 2026 15:56:50 +0000 en-US hourly 1 https://www.ciafoodies.com/wp-content/uploads/2022/06/cropped-favicon-fire-white-32x32.png black pepper Archives - CIA Foodies 32 32 Coleslaw https://www.ciafoodies.com/coleslaw/ Wed, 14 Nov 2018 14:39:21 +0000 https://www.ciafoodies.com/?p=10929 Makes 8 Servings

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]]> Makes 8 Servings

Ingredients

  • 6 tablespoons sour cream
  • 6 tablespoons mayonnaise
  • 3 tablespoons cider vinegar
  • 2 1/4 teaspoons dry mustard
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons Tabasco® sauce
  • Salt, to taste
  • Ground black pepper, to taste
  • 5 cups shredded green cabbage
  • 1 cup grated or shredded carrots

Directions

  1. Mix together the sour cream, mayonnaise, vinegar, mustard, sugar, celery seeds, and Tabasco® in a large bowl until smooth. Season the mixture with salt and pepper to taste.
  2. Add the cabbage and carrots, and toss until evenly coated. Cover and refrigerate until needed.
  3. Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.

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]]> Masala Chai https://www.ciafoodies.com/masala-chai/ Mon, 27 Sep 2021 20:31:05 +0000 https://www.ciafoodies.com/?p=148013 Chai is a popular Indian beverage made from black tea, milk, a sweetener, and spices. Mixtures known as chai masala may include cardamom, cinnamon, ginger, and peppercorns to give the drink its heady aroma. Some sugar or honey is essential to bring out all the flavors. Makes 8 servings

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]]> Chai is a popular Indian beverage made from black tea, milk, a sweetener, and spices. Mixtures known as chai masala may include cardamom, cinnamon, ginger, and peppercorns to give the drink its heady aroma. Some sugar or honey is essential to bring out all the flavors.

Makes 8 servings

Ingredients

  • 12 bags Darjeeling tea
  • 3 cinnamon sticks, 1 1/2-inch each
  • 4 teaspoons sliced ginger
  • 1 teaspoon cardamom pods
  • 1 1/2 teaspoon fennel seed
  • 2 to 3 whole cloves
  • 1/8 teaspoon black peppercorns
  • 1 vanilla bean, split
  • 1/4 cup honey, or as needed
  • 3 cups whole milk

Directions

  1. In a medium saucepan, bring 1 1/2 quarts water to a boil. Add the tea bags, cinnamon, ginger, cardamom, fennel, cloves, peppercorns, and vanilla bean. Reduce the heat and simmer the mixture for 10 minutes, stirring occasionally, until it becomes aromatic and a medium brown color.

  2. Add the honey and milk and stir to dissolve the honey. Bring to a boil and remove from the heat.

  3. Strain the liquid through a sieve, pressing on the tea bags and spices to extract as much liquid and flavor as possible. Taste the liquid for sweetness and add more honey, if desired. The chai can be served immediately in cups as a hot drink, or chilled to serve in tall glasses over ice. The chai can be refrigerated for up to 2 days.

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]]> Onion Soup Gratineé https://www.ciafoodies.com/onion-soup-gratinee/ Thu, 21 Jun 2018 19:13:49 +0000 https://www.ciafoodies.com/?p=6218 Makes 8 servings

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]]> Makes 8 servings

Ingredients

  • 1/4 cup olive oil or vegetable oil
  • 4 yellow onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup brandy
  • 6 cups beef or chicken broth, warm
  • 1 sprig fresh or 1/2 teaspoon dried tarragon, 4 sprigs parsley, 1 bay leaf, and 1 clove peeled garlic, wrapped in cheesecloth and tied with kitchen twine
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 8 slices French bread (about 1/4-inch thick)
  • 1 cup shredded Gruyère, plus more as needed

Directions

  1. Heat the oil in a soup pot over medium-low heat. Add the onions and cook, without stirring, until they begin to brown on the bottom. Increase the heat to medium, stir, and continue to cook, stirring occasionally, until the onions are deeply caramelized to a dark golden brown and very soft, 30 to 45 minutes. If the onions begin to scorch, add a few tablespoons of water.

  2. Add the garlic and continue to cook for 1 minute more. Add the brandy and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has nearly evaporated, 2 to 3 minutes.

  3. Add the broth and the tarragon sachet and bring to a simmer. Cook, partially covered, for 45 to 60 minutes, skimming any foam that rises to the surface. Remove and discard the sachet. Season with salt and pepper.

  4. Serve immediately, or cool and refrigerate to allow the flavors to develop.

  5. To serve, preheat the oven to 350°F. Ladle the soup into 8 individual ovenproof onion soup crocks. Top each crock with a slice of bread and sprinkle with grated cheese, covering the bread completely and coming to the edges of the crocks. Set the soup crocks in a large baking dish and add enough boiling water to the baking dish to reach two-thirds of the way up the sides of the crocks, making a water bath. Bake until the soup is thoroughly heated, if needed, and the cheese is lightly browned, 10 to 15 minutes.

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