Arsip Tag: peppers

pizza with red and yellow peppers – smitten kitchen

I hope you’re not pizza-ed out yet–and if you are, can you tell me your secret?–because I’ve got two more coming this week. Wait, why is everyone leaving? Come back!

To the four of you left, if despite all of my pleading and listicled efforts to convince you that you don’t need a pizza stone, pizza paddle, bread machine, dough hook or hours of free time to make awesome pizza at home, I’ve got one more for you: I made one of these with a broken oven. Or a mostly-broken one. Well actually, it was totally broken, but only for a few hours. Nevertheless, it was dramatic, as you can imagine; we’re quite fond of our flimsy, tiny Apartment Standard oven in the smittenkitchen.

prettiest bell peppers

You see, I had bookmarked yet another lovely, simple recipe from what I think we all know by now is my current favorite cookbook, Alice Waters’ Chez Panisse Vegetables a couple weeks ago, the Pizza with Red and Yellow Peppers. Yet I was concerned that I wouldn’t get the caramelized top I wanted by baking it in my oven–every oven is different, but mine simply does not excel in top-browning. So, I decided it would be time to take my own advice and such, and cook the pizza under the broiler.

color-sorted peppers, because i'm ocd

As it turns out, my oven didn’t like this one bit. I don’t know if it was from the steam from the peppers or just a fluke reaction, but the oven wouldn’t stay lit and then it just wouldn’t turn on at all. But the pizza was only half-cooked, so I followed that other piece of my advice, and attempted to cook it on the stove (quite haphazardly, I might add) in a big cast-iron pan. It worked… okay. But I never got the caramelization on the peppers that I’d hoped for.

pepper pizza

Still, it is a lovely, simple pizza, and quite pretty to boot. I look forward to revisiting it once my oven has gone through a much-needed attitude adjustment. …By the way, three hours later, the oven was working again–cranky little thing, innit?–but by that time the pizza was long gone. Thank goodness, though, because I needed to call upon it for another minor task that weekend.

One year ago: Dilled Potato and Cucumber Salad (We made this again last weekend and it is still so very good, and our absolute favorite.)

Pizza with Red and Yellow Peppers
Adpated from Chez Panisse Vegetables

If you’ve got the guts to try broiling your pizza, despite my disaster, I think this pizza would be wonderful with that kind of top-down caramelization. Otherwise, the next time I make this, I’ll probably use fewer peppers, perhaps only half to two-thirds of each one. I felt it got too topping-heavy for my tastes.

3 bell peppers–1 red, 1 orange and 1 yellow (or less, see Recipe Notes)
1/2 small red onion
1/4 cup parsley leaves
1/4 cup basil leaves
3 tablespoons olive oil
1 teaspoon red wine vinegar
Salt and pepper
2 ounces mozzarella cheese
1 clove garlic

Pizza dough for one pizza [a simple recipe, a wine and honey version]

Preheat the oven–with a pizza stone in it–to 450 to 500 °F. [If you don’t have a pizza stone, you can bake this on the back of a baking sheet, sprinkled with cornmeal.]

Slice thin the peppers and onion, and roughly chop the parsley and basil. Toss in a bowl with 2 tablespoons of the olive oil and the vinegar, and season to taste with salt and pepper.

Coarsely grate the cheese. Chop the garlic fine and mix it with the remaining tablespoon of olive oil.

Roll out a disk of pizza dough 12 to 14 inches in diameter and place it on the back of a lightly floured sheet pan or pizza peel. Using a pastry brush or your fingers, brush the garlic and oil mixture on the dough, leaving a 1/2-inch border. Sprinkle the grated cheese on top of the oiled dough. Spread the pepper mixture on top of the cheese. Slide the pizza directly onto the pizza brick and bake for 4 to 6 minutes, or until the dough is crispy and thoroughly cooked. Slice and serve immediately.

Makes one 12-inch pizza.

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chickpea salad with roasted red peppers – smitten kitchen

I know, chickpea salad? What a letdown, right? Well, what can I say except that there is simply no way to chase cookies with bits of tangy toffee and bitterish walnuts in a cookie that is pure brownie awesomeness in the middle, replete with the shiny crackled lid…

I’m sorry. I just had to get one more. I can stop anytime. (Also, we’ll be out soon, anyway.)

roasted red peppers

But there must still be a place in our hearts and gullets for chickpea salads, lest I wish to be a story on evening network news about the crane that had to come and extract me from our walk-up when Alex could no longer roll me down the stairs. And this one–yet another great find from Deborah Madison–is no bad place to start: fresh roasted pepper strips, capers, a little mint and a little garlic, it was just another salad in a spread that has turned out to be one of my favorite thrown-together dinner parties in ages. Almost everything made in advance, I actually got to (get this) sit down and hang out with my friends! Revolutionary, I tell you.


Chickpeas, previously: Bulgur Salad with Chickpeas, Roasted Red Peppers and Spiced Cumin Dressing, Couscous and Feta-Stuffed Peppers, Paula Wolfert’s Hummus and Spaghetti (Fideos) with Chorizo and Almonds

One year ago: Brussels Sprouts and Chestnuts in Brown Butter
Two years ago: Tomato and Sausage Risotto

Chickpea Salad with Capers and Roasted Red Peppers
Adapted from Vegetarian Cooking for Everyone

Now, I know not everyone has time to soak their own chickpeas, and I know that there are canned ones that aren’t bad at all. But. I think that in chickpeas almost more than anything that comes dried, the flavor pops when they’ve been cooked fresh in a way that it doesn’t when they’ve been in their canning liquid for ages. Buy a one pound bag, and you’ll have plenty left over to make a nice batch of hummus

2 large red peppers, roasted and skinned (great directions over here, if you’re new to this)
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.

This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.

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roasted peppers with capers and mozzarella – smitten kitchen

Most of the time, I don’t choose the recipes I share here, they choose me. I’ll be bumming around, reading my epics, keeping to myself when suddenly the urge for rhubarb muffins will come upon me, and I will have no choice but to address it, or remain distracted until I break down and, you know, address it. Other times, the market controls me, as will happen when you live in a climate that deprives you of field-fresh produce for over half the year, leaving you to go completely berserk and overdo it in the months that you’re graced with it, bringing home buckets when you only have enough stomachs in your family to require a small armload. But with a 20 months of parenting under my belt, I’m long overdue to introduce a new reason to cook: my toddler; he’s got cravings too.

red, orange and yellow bells
roasted and blistered

It started one night at Motorino when he was in the middle of another of his hunger strikes conscientious dissenting against his mama’s cooking phases where he’s just not that hungry and we ordered both the roasted pepper salad and appetizer meatballs in hopes to quietly tempt him into eradicating crankiness through the consumption of life-sustaining calories enjoying good food. And lordy, he went nuts for the peppers. Slurp, slurp, slurp, it was hard to believe that just hours before he’d overturned his lunch in disgust. A week later, we returned (I’m currently fixated on a certain pizza, you see) and the peppers elicited the same reaction. And so it only made sense that I would recreate the dish at home.

peeling, not so pretty

slippery roasted peppers
perky capers
mozzarella ovals

I’m an antipasti kinda cook in the summer, which is to say, I’m happy to avoid turning on the oven whenever I can. It’s only the first week of June, but somehow stickier than late July in New York City right now. If I can make a big batch of something marinated and we can arrange platefuls of it — along with a baguette, cured meats, cheese and a green salad — at dinner each night until its gone, I absolutely will. However, I will turn on the oven for one thing, and that is to roast my peppers for the better part of an hour. I prefer this over blistering them on the stove, which makes them easy to peel but not supple and sweetly cooked as they get in the oven. After peeling their skin and cutting them into strips, I let them sit overnight in some salt, pepper, garlic and red wine vinegar which punched up their flavor a bit. When we’re ready to eat it, we add a bit more vinegar if needed, olive oil and slice fresh mozzarella on top. Well, I’m using the term “we” loosely as parents of toddlers probably know how it went when this was served: “Roasted peppers? Yuck!” Hey, more for us!

marinated roasted peppers

One year ago: Lamb Chops with Pistachio Tapenade and Strawberry Ricotta Graham Tartlets
Two years ago: Lemon Mint Granita and Pickled Sugar Snap Peas
Three years ago: Potato Pizza and Breakfast Apricot Crisp
Four years ago: Spring Vegetable Stew and Gateau de Crepes

Marinated Roasted Peppers with Capers and Mozzarella

Makes about 4 cups of marinated peppers

6 bell peppers (if you can get a mix of colors, go for it)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons flat-leaf parsley, chopped (optional)
1/2 pound ball of mozzarella, sliced (this is a great place to use the really fresh stuff, if you can get it)

Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.

Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.

Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.

To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad.

Eat with some crusty bread and a glass of wine, preferably al fresco.

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