Peppercorns

whole chicken • cold water (about 3 liters) • onion • carrot • potato • thyme • whole black peppercorns • salt • medium-grain rice (about 200 grams) • eggs • lemon

large globe eggplants, cut lengthwise into strips • large zucchini, cut lengthwise into strips • large potatoes, cut lengthwise into strips • Olive oil for the zucchini, eggplants, and potatoes • Salt for sprinkling • olive oil (for the pot) (about 60 ml) • large onion, finely chopped • garlic clove • white mushrooms (about 500 grams) • glass sweet red wine (about 1.5 oz or 45 ml) • crushed tomatoes (about 14 oz or 400 grams) • tomato sauce (about 60 ml) •

chickpeas (about 150 grams) • bay leaves • small onion, whole • Whole black, red, and green peppercorns • Salt • potatoes • green onions, diced • dill pickles, diced • finely chopped fennel or dill • finely chopped fresh mint • Greek yogurt, strained (about 200 grams) • lemon juice •

lamb offal (about 1 kg) • lemon • bay leaves • Salt • whole black peppercorns • olive oil (45-60 ml) • onion • garlic clove • white wine (about 50 grams) • chicken bouillon cube • water (1.5 liters) • green onions •

chicken, cut into pieces • well-rinsed parboiled rice (about 400 grams) • Bay • margarine • Whole peppercorns • vegetable bouillon cube • Sweet paprika, salt, black pepper, dried oregano, chicken curry seasoning mix • small cup olive oil (about 1/3 cup or 80 ml) • Juice of 1 lemon

servings pork (preferably from the leg) • large onion, roughly chopped • red wine • black peppercorns • medium white cabbage (fluffy, not tight) • medium carrots (sliced thinly) • potatoes (cut into cubes) • olive oil • tomato sauce (homemade if available) or 1 tablespoon tomato paste • sweet paprika • oregano • salt (I use about 1 tablespoon) •

wine • vinegar • olive oil • bay leaf • black peppercorns • salt

pork shank for every 2 people (about 1200 grams) • onion, cut into large pieces • garlic • Whole peppercorns • Salt • paprika • thyme • bay leaves • mustard • honey • beer

lamb chops • dried oregano • dried thyme • ground pepper • small cup mustard • wine glass red wine • Juice of 1 lemon • small cup olive oil • soy sauce • garlic, minced • peppercorns • fresh mint (leaves only)

chicken fillets • large onion • Olive oil • little butter • brandy or whiskey • heaping tablespoon flour • bay leaves • peppercorns • Zest and juice of 1 lemon • Water

octopus, about 4 1/2 pounds • white vinegar • peppercorns • bay leaves

beef bones (or a mix of beef and chicken bones). For this recipe, I used beef osso buco with bone, which is an excellent cut for consommé • onion, halved with the skin on (unpeeled) • whole onion, peeled • bay leaves • whole black peppercorns • whole cloves • salt

lean ground beef (500 grams, preferably lean) • egg whites • chopped celery leaves (about 15 grams) • tomato, finely chopped • leek, green part only, finely chopped and well rinsed (be sure to remove any dirt) • chopped parsley and tarragon leaves • carrot, cut into medium pieces • whole black peppercorns • bay leaves • dried thyme • cold water (about 240 ml) • beef stock •

rabbit (about 1.5 kg) • white vinegar (about 1 liter), enough to cover the meat • salt • sugar • bay leaves (optional) • whole black peppercorns (optional) • allspice berries (optional) • cinnamon stick (optional) • whole garlic cloves, unpeeled • white wine • dried oregano • Olive oil for sautéing •

rabbit (about 1.5 kg) • white vinegar (about 80 ml) • bay leaves • whole peppercorns • small pearl onions, peeled (about 1 kg) • olive oil (about 120 ml) • balsamic vinegar or red wine (about 120 ml) • whole head of garlic, unpeeled • tomatoes, blended • allspice berries • bay leaves • cinnamon stick •