Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Monday, March 25, 2013

How to Fire Roast Peppers

I often list fire-roasted peppers as an ingredient.  The best way to fire-roast a pepper is over an actual flame.  However, you can also achieve this in the oven. 

Servings: one pepper
Time:  Prep: 5 minutes;   Cooking:  10-15 minutes,  Resting:  5 minutes
Hardware:  A cutting board and knife, a roasting pan or cast iron skillet, tongs, a large plastic container, the sink

  • A bell pepper

1. Wash the pepper.  Cut it into quarters.  Remove the seeds and white ribs.

2.  Place the pepper skin side up in the skillet.

3.  Place the skillet on the top shelf under the broiler and roast until the pepper skin is blackened and blistered.

4. Cover the pepper with the plastic container and allow to rest for 5 minutes.

5. Rinse the pepper under running water while gently rubbing.  The skin should just rinse off.

6.  Now you have fire roasted peppers.  These can be used as sandwich ingredients, added to soup, tossed in salads or used in any of these recipes:   Italian Sammies, Stromboli, Italian Flatbread

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