The color green could sponsor my cooking this month. Spring is here in full force with longer days, bursting schedules, and a sense of freshness and vibrancy. Our meals are following suit. I find myself craving light, fresh, flavorful food that is quick to prepare. As I write this, I can’t help but hear the perfect sarcasm of Miranda Priestly (played by Meryl Streep) in The Devil Wears Prada, “[Green]? For Spring? Groundbreaking.”
Turmeric-Black Pepper Chicken with Asparagus is my first green-themed spring recipe. I was inspired by a photo from the New York Times cooking newsletter and was curious to try it after a quick skim of the recipe. Not only did the flavors seem interesting, but it also had great reviews. Asparagus is one of my favorite vegetables. However, I normally lack creativity and stick with the tried-and-true – roasting asparagus in the oven with a bit of salt and pepper. Mixing things up was overdue.
The recipe came together in a blink. I loved the brightness of the yellow turmeric-coated chicken and crisp-tender asparagus. Plus, it made the house smell like a spice market. The recipe called for either canola oil or coconut oil. I opted for coconut oil. I also used rice vinegar rather than soy sauce, mostly to keep the yellow hue from the turmeric brighter. The only real substitution I made was swapping white pepper for the black pepper. The result was a dish with a balanced sweet heat and earthiness. My people enjoyed eating it at least as much as I enjoyed making it, so it is likely to become a regular on our spring table.
On a side note, I was curious whether my pepper swap had a significant impact on the dish and went down a bit of a rabbit hole. It turns out black and white pepper are from the same plant. The difference comes with the way the peppercorns are processed. Black pepper is dried with the peppercorn’s outer shell intact. White pepper is soaked to remove the peppercorn’s outer skin before it is dried. Black pepper and white pepper can usually be used interchangeably. Black pepper is the backbone of many spice mixes. It can be fruity, earthy, piney and/or hot depending on the variety. White pepper is often preferred in lighter colored dishes and sauces when black flecks would detract from the presentation. It complements spices like ginger and anise. If you do make a substitution with any spices, it is good to start small and taste as you go. It is possible to add more seasoning, but it is nearly impossible to take it away.
https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus
https://www.seriouseats.com/black-pepper-vs-white-pepper-when-to-use-11977059
