Red bell peppers were on sale this week 2 for $1. I was excited. I stocked up. Those that weren’t cut up and used as a dipper for hummus were destined for the oven.
In my house, roasted peppers rarely make an appearance without their BFF, goat cheese:
– In a Mediterranean-style salad of greens, crispy pancetta, tomatoes, artichoke hearts, kalmatta olives, and goat cheese.
– Cucumber, thinly-sliced red onion, goat cheese, and fleur de sel on crusty baguette spread with hummus.
– Broiled on crostini, with extra-virgin olive oil, goat cheese, and fleur de sel.
– Stuffed into chicken roulade with goat cheese.
– Processed until smooth and stirred into homemade pasta sauce.
Homemade Roasted Peppers
Adjust the top oven rack and place it 4 inches from the broiler. Turn on the broiler.
Place washed and dried peppers (any kind: red bell, poblano, jalapenos) on a greased baking sheet.
Broil the peppers for 10 minutes, or until skin is mostly blackened. Rotate pepper 1/4 turn and broil for an additional 10 minutes. Turn the peppers until the entire pepper is blackened. (Don’t be afraid to burn ’em!) Remove from the oven.
Place peppers into a bowl and cover tightly. When the peppers come to room temp, peel the skin and discard the stems and seeds. Rinse off any charred leftovers, drain, and pat dry. The peppers will keep in the fridge for a week tossed with a bit of olive oil.
Other DIY recipes – things I used to buy already-made but now prefer to make at home:
Tahitian Vanilla Extract
Originally uploaded by Confections of a Foodie Bride.