Roasted Peppers and Wine Goat Cheese SaladI love Summer ! Sun shines high, beaches are inviting, fresh fruits are plentiful (love my cherries !), and local farmers deliver their best crops at the lowest prices. Summer's cornucopia is simply a cook's delight. So many things to make, so little time !
Like a kid in a toy store, I am constantly filled with indecision while grocery shopping. I know my fridge can contain only so much, and there is so much I can eat while staying within my pant size. Each trip to the local store is an exercise in moderation. I have the bare essentials in mind (breakfast cereals, yogurt, eggs, half and half, fruits on sale,...), and I keep room for a little folly that will make my shopping trip rewarding, like oh say specialty ice cream, a sweet-smelling pineapple, a pot of Nutella, fresh ricotta cheese, ah any cheeses ! But I always dutifully scan for low prices on usually high priced vegetables and fruits. And Summer is the time to get them !
A personal favorite are red bellpeppers. Roasted in the oven, skinned, and kept in olive oil, they easily had a touch of colors to any salads, or even quiches. They will last about a week or two in the fridge.
To roast the bellpeppers:
Voila ! Easy to prepare, easy to enjoy. I leave it up to you to find other applications for this fine red vegetable. Try mixing in yellow bellpeppers. They are sweeter and yellow goes very well with red on a bed of greens !
Like a kid in a toy store, I am constantly filled with indecision while grocery shopping. I know my fridge can contain only so much, and there is so much I can eat while staying within my pant size. Each trip to the local store is an exercise in moderation. I have the bare essentials in mind (breakfast cereals, yogurt, eggs, half and half, fruits on sale,...), and I keep room for a little folly that will make my shopping trip rewarding, like oh say specialty ice cream, a sweet-smelling pineapple, a pot of Nutella, fresh ricotta cheese, ah any cheeses ! But I always dutifully scan for low prices on usually high priced vegetables and fruits. And Summer is the time to get them !
A personal favorite are red bellpeppers. Roasted in the oven, skinned, and kept in olive oil, they easily had a touch of colors to any salads, or even quiches. They will last about a week or two in the fridge.
To roast the bellpeppers:
- Wash them and place them in a roasting pan still wet. No need to open them, or empty them, they will cook from the inside.
- Cook at 380F for 1h to 1.5h. You should see the skin wrinkle, or pop, or blacken in some spots.
- While still hot, place them in a closed plastic bag for 20 minutes or so. The steam will soften the pepper skin enough that they'll be easier to skin. It's like plunging whole tomatoes into boiling water to peel them. Same concept, different method.
- Take the peppers out of the bag, cut them in half to remove the seeds and the green stub. Lay them flat, skin up, and remove the skin completely. Cut them into long red strips. Once all in a container, strain most of the juice and add olive oil. Remaining juice and oil will combine to provide extra seasoning for your salads.
Voila ! Easy to prepare, easy to enjoy. I leave it up to you to find other applications for this fine red vegetable. Try mixing in yellow bellpeppers. They are sweeter and yellow goes very well with red on a bed of greens !
look very good.
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