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.
Got another version?
Will you hate me if I tell you that I don't really like peppers? They are just so...not my favorite.
ReplyDeleteWould you hate me if I said I didn't like.............biscuits?!?!?!
ReplyDeleteThis, madame is war!
Oh,wait a second, my classical education is telling me de gustibus non disputandem est. Meaning, don't argue over taste. Well, there you have it.
Biscuits? How could you not like biscuits?
ReplyDeleteI actually don't like peppers either, except when they're roasted. I like me some roasted peppers (except not the green ones). I have rules with exceptions to all of them.
So when I put them on the grates in my gas oven, won't they stick? Otherwise, this looks pretty easy. You're talking to a kitchen moron, here. I'm one of the people who buys these.
Um, full disclosure, I love biscuits. Biscuits smothered with gravy; biscuits with hearty slices of Smithfield ham; biscuits with Knotts boysenberry jam.
ReplyDeleteP: Sticking? Not to worry. What you're doing is reducing the paper thin skin to cinders.
Okay. Do I picture this correctly? I put whole peppers in the oven right on the pull-out shelf and just cook 'em at a high temp until they're burned. Pan on the lower shelf to catch drippings, maybe?
ReplyDeleteSorry, stove top! Further details in person
ReplyDeleteWonderful post! Just as I've never understood why people buy peppers when they are so easily grown. They add enhancement to many recipes. I grow a variety of them. We have a local farmers market here, much like your Borough Market, shown below. Keep up the good work, I enjoy your blog, thank you for sharing! xo~
ReplyDeleteMarcy: Would that it WAS my Borough Market! No, it's on the other side of the globe for me--
ReplyDelete