SAVORY WAY: Roasted Peppers

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* Exported from MasterCook *

 

Roasted Peppers

 

Recipe By : The Savory Way by Deborah Madison, page 329

Serving Size : 8 Preparation Time :0:00

Categories : Info/Tips Vegetables

Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

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2 large red or yellow bell peppers -- with thick flesh

extra-virgin olive oil

1 thinly sliced garlic clove -- up to 2

salt

freshly ground pepper

red wine vinegar -- or balsamic vinegar

 

It's very useful to have roasted peppers on hand - they can be used in so

many ways. They can be cut into wide strips and used as a little hors

d'oeuvre or salad, garnished with olives, herbs, a splash of vinegar, or

thin slices of Fontina cheese. Cut into thin strips, they can fill a

sandwich, garnish a pizza, or become part of a composed salad. Diced into

squares, they can be tossed with pasta or cooked with rice or millet, as in

Millet Pilaf with Saffron Peppers (see separate recipe).

 

If you're grilling, take advantage of the coals to roast the peppers. Once

roasted, they can be put into a covered dish to steam and then finished at

your leisure. Otherwise use your burner, broiler, or a hot oven. For best

results, choose peppers that have flat, even surfaces.

 

The peppers will keep for one or two weeks when covered and refrigerated.

 

Makes approximately 2 cups.

 

To roast the peppers over a gas burner, set them directly in the

flame. Turn them every few minutes so that the entire surface is exposed

to the flame and the skin is eventually charred all over. Set the finished

peppers in a bowl, cover it with a plate, and allow it to stand for at

least 10 minutes to steam.

 

Carefully scrape away the charred peel with a knife. Save any of the

syrupy juices that collect in the bottom of the bowl. Cut open the pepper,

scrape out the seeds, cut the flesh into strips, and add them to the bowl

with the juices. Toss with the olive oil, add the garlic, and season

lightly with salt, pepper, and vinegar, to taste. Store in a covered jar

in the refrigerator.

 

To roast peppers in an electric oven, set them on the top rack, right under

the heat, turn them frequently until they are completely charred, then put

into a covered dish to steam and then finished at your leisure.

 

Another way to roast peppers in the oven is to cut them in half, brush them

with light oil on both sides and set them, cut side down, on a cookie

sheet, in a hot oven (400 F). After ten minutes or so the skins will be

wrinkled and loose. Set the pepper halves in a covered bowl to steam then

peel. Since they haven't been charred, they won't have that smoky flavor,

but they will be softened by the cooking and the skins will be easy to remove.

 

 

 

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