Sunday, August 2, 2009

For Michael and Rachel, Pepper Fans

The Pepper Roasting Recipe
See July 26 posting

Thanks Michael and Rachel. You win the coveted Pepper Roasting recipe
learned from the Gourmand (in the French tradition) Joe Kady.

1. Coat the bottom of a large roasting pan (or two) with extra virgin olive oil.
2. Set the oven to bake at 350 to 400 degrees. [Hotter means checking more often.]
3. Slice three or four red peppers, yellow and/or orange peppers into 1/4 inch slices. I use only sweet red peppers if no others are available.
4. Cut the 1/4 inch pepper slices into 1-3 inch lengths. Throw peppers into the oiled pan and move them around the pan to spread the olive oil.
5. Slice a sweet yellow onion into 1/4 inch or smaller slices. Scatter amongst the peppers.
6. Sprinkle peppers and onion with olive oil again and salt lightly with sea salt.
7. Dice 3 or 4 good sized garlic cloves and sprinkle amongst peppers in pan.
8. Slice and dice a nice fat shallot and spread amongst peppers in pan.
9. One variation of the weekly pepper roast includes adding two or three sliced tomatoes.
10. Sprinkle the entire pan with coarse black pepper.

At this point you want to use a pancake turner and turn the onions, peppers and garlic until they are thoroughly coated with olive oil. I usually use two pans and spread the veggies evenly.

Set the timer for 45 minutes if roasting at 350 degrees and at 30 minutes if roasting at 400 degrees. When timer rings, take pans out of oven and turn peppers over a few times.

When you place the pans back into the oven, place the original top pan on the bottom shelf and the bottom pan on the top shelf. Set timer for another 30 minutes. You may want to do a visual check again in 15 minutes.

When the smell becomes irresistible, check your pans. As the onion carmalizes, you know you are nearing roasting climax. Slightly blackened peppers mean take them out.

Thereafter, I place the peppers into storage containers, put them in the refrigerator, and dig into them when I want to sweeten up chicken dishes while cooking it, almost any tomato pasta dish [chicken or burger], and as a topping on home made pizza.

Warning: You must guard against nibblers drawn to the kitchen by the smells.

1 comment:

Michael and/or Rachel said...

This is great news --I akm alerting my other half, who returned to me this morning. We will slay the fatted peppers.