an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Wednesday, April 22, 2009
Hot weather stand bys
Roasted peppers, such a simple way of intensifying flavors. Great thing, you can mix up the flavors, make it ahead of time, and have it at room temperature for a first course or a side dish. I have never quite figured out why people buy jars of peppers. Do the peppers taste better? Or do the consumers not know how to roast their own?
Just as in this recipe, you want to place your peppers over the flame, turning until evenly charred, and when they are, toss them into a plastic bag to cook and cool. When cool slip off the burned parts, remove the stem and seeds, and slice.
One version: Top with balsamic vinegar, goat cheese, toasted pine nuts
Another version: Mix with minced garlic, anchovies, and drizzle with olive oil. Let steep before serving.