Rosalind
Deeply Rooted
Roasted peppers:
Have a source of fire. Electric doesn't work half as well. A charcoal grill, a gas stove, a wood stove, a blowtorch...whatever you got.
Secure pepper on a skewer or fork with heat-proof handle. Make sure you are not going to burn your own hands. Get a dish ready, one with edges to catch the pepperjuice.
Roast the pepper in the fire until the skin is really blackened. Set the pepper on fire temporarily if this is more convenient.
Plop into dish and let cool. Using your fingers and a butter knife, scrape off the burned skin. The pepper underneath will be a bit soggy, half-cooked, but now smoky and sweetly caramelized. Cut out the core, if you didn't already.
Roasted peppers can be eaten as follows:
In a sandwich on bread with mild cheese, drizzled with olive oil
Pureed into soup with veggie broth, tomatoes, onion & herbs
Packed in brine and pickled
Chopped and put in potato salad
Cut into bits and tossed with pasta, olive oil, black pepper and fresh grated parmesan
As a condiment on sandwiches of other things
Layered with other roast veggies & capers in a sandwich or casserole or something, drizzled with vinaigrette dressing
On homemade pizza
Have a source of fire. Electric doesn't work half as well. A charcoal grill, a gas stove, a wood stove, a blowtorch...whatever you got.
Secure pepper on a skewer or fork with heat-proof handle. Make sure you are not going to burn your own hands. Get a dish ready, one with edges to catch the pepperjuice.
Roast the pepper in the fire until the skin is really blackened. Set the pepper on fire temporarily if this is more convenient.
Plop into dish and let cool. Using your fingers and a butter knife, scrape off the burned skin. The pepper underneath will be a bit soggy, half-cooked, but now smoky and sweetly caramelized. Cut out the core, if you didn't already.
Roasted peppers can be eaten as follows:
In a sandwich on bread with mild cheese, drizzled with olive oil
Pureed into soup with veggie broth, tomatoes, onion & herbs
Packed in brine and pickled
Chopped and put in potato salad
Cut into bits and tossed with pasta, olive oil, black pepper and fresh grated parmesan
As a condiment on sandwiches of other things
Layered with other roast veggies & capers in a sandwich or casserole or something, drizzled with vinaigrette dressing
On homemade pizza
