How to Roast Peppers

I am a girl who likes instant gratification.  Patience may be a virtue, just not one of mine.  And when it comes to roasting peppers -- many of them naturally smoky in their own right -- I see no advantage over using charcoal vs. gas.  The latter, with its ease of control, makes roasting a breeze, getting all of them done evenly and virtually at the same time.  The job can be easily done while you relax with a cocktail, this one, perhaps.

If your pepper roasting fear has kept you from involving yourself in the roasting process as, frankly, it has me, let me urge you to put those fears aside and dig in. It’s a breeze, and now is the time to do it while the weather is warm (boy, is it!) and a grill is handy.

Peppers can be roasted over a flame on a gas stove, or broiled in an oven if a grill isn't available. The overall intent is to char the skin, giving the pepper that roasted flavor, and then remove the skin to reveal the flavorful flesh. I've had mixed results (read: complete disaster) when roasting indoors, so for the most part never bothered with any recipe that called for roasting peppers. Thanks to number two son (rewarded here with what is surely the world's best jarred salsa) who encouraged me (did the actual work) that is all behind me.  We (okay, he) roasted poblanos, courtesy of Melissa’s Produce.

 For the pepper roasting neophyte, here is what you do.

Step 1:

Ignite your gas grill, or get a good fire going in your charcoal grill and set the grate in place. 

Step 2:

Line up peppers on the grate and let them roast. You will hear some sizzling and popping noises as the skin begins to char. Use a long tongs to turn them to allow for even roasting. 

Step 3:

When they are evenly charred, toss them into a paper bag. When all of the peppers are roasted and in the bag, roll the top of the bag down to close.

Step 4:

Set the bag aside, on a heat resistant surface, and let them hang out there until they are cool enough to handle. Once cool, simply peel the skin off.  Honestly, it comes off in big sections like you are peeling a banana.

If you are roasting hot peppers, be sure to wear gloves during handling.  Once they are peeled, remove the stem, veins, and seeds.  They should look like this.

 To keep for future use, place them on a parchment-lined cookie sheet, place the sheet into the freezer, and leave them for about thirty minutes. Once frozen, remove them from the sheet and put them into plastic bags (and then, of course, back into the freezer). 

Label the plastic bag. When a recipe calls for roasted peppers, no matter the season, you'll be all set. Just remove as many pieces as the recipe requires and leave the rest for later.

This post is linked to:

Show and Tell Friday 

Foodie Friday

Cream of Red Bell Pepper Soup

I love a good bowl of soup, be it hot or cold, light or hearty, smooth or chunky, I can't imagine another food that is more versatile. Suitable for any season, acceptable at any meal, perfect as a starter, side dish, or (as Elaine Benes explained to Jerry Seinfeld in “The Soup” episode), crumble crackers in it, and soup is a meal. 

This jewel-toned offering is a tasty way to start a meal. Fans of roasted red peppers like I am, will flip for its deep roasted pepper taste, appreciate the ease of putting it together, marvel at how delicious it is both hot and cold, and find it a festive addition to the holiday table. It's a great little starter, works equally well as a lunch or addition to dinner, and is a welcome part of a cocktail party served in shooter glasses topped with a leaf or two of fresh parsley.

Cream of Red Bell Pepper Soup

1 jar Melissa's Fire Roasted Sweet Red Bell Peppers
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic 
1 tablespoon chopped fresh thyme

1 teaspoon dried basil

3 cups homemade chicken stock (can also use vegetable stock)
1 cup half and half
1 tablespoon red wine vinegar

Heat oil in a heavy large saucepan over medium heat. Add onion, garlic, thyme, and basil, and sauté 3 minutes. Add broth, and the jar of roasted red peppers (no need to drain).  Simmer uncovered until heated through, about 20 minutes.

Using an immersion blender, purée soup until smooth. Return to same pot. Add half and half and vinegar.  Bring to low simmer, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls or shooter glasses. 

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday 

Green Pepper Jelly

I love the jewel tone of the green pepper jelly. I've been passing out jars to friends, all of whom are as amazed as I am at the zesty flavor.

Summertime brings with it an entirely new way of cooking, and while it isn't summer here yet, the record high temperatures make it feel as if it were.  So I look for easy recipes that make use of local produce and healthy, but satisfying snacks.  In order for a snack to satisfy me it has to have a lot of taste.  So today I decided to give Paula Deen's recipe for green pepper jelly a try.  This is a product that I generally buy at the store and always have on hand because of its versatility.  I mean, what is easier when people drop in unexpectedly than opening a jar, unwrapping a brick of cream cheese, and pairing these with a box of Wheat Thins?

I was STUNNED at how easy to make and delicious this was, and this is high praise from a jelly-making rookie like me.  It is a real no-fail recipe, so don't hesitate to give it a try.  I can hardly wait for my pepper plants to begin bearing because I'm going to make more of this.  Lots more!


Green Pepper Jelly by Paula Deen

3/4 cup chopped green bell pepper

1/4 cup chopped fresh hot green pepper, such as Jalapeno or serrano

1 1/2 cups apple cider vinegar

6 cups sugar

4 ounces pectin (recommended: Certo)

4 drops green food coloring

Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

I couldn't wait for it to cool to try it and found it is seriously better than any I've ever bought at the store.

This is linked to:

Paula Deen Celebrity Cook Along 
@ Happier Than a Pig in Mud
and
The Tablescaper for
Seasonal Sundays

Mango Chutney

I first tasted mango chutney in the late 90s at Punjab Restaurant in Covent Garden in London. That was my first experience with Indian food and I loved it! Ever since then I've been exploring recipes, buying spices (Penzey's has nothing on me!), and filling the larder with many different kinds of chutney, all made by my own hand. It's become a late summer/early fall ritual, and one that I particularly enjoy. There is something so wonderfully cozy about "putting food by" when the weather has turned cold and nasty.

While plum is my personal favorite, mango chutney seems to be the one that even those unfamiliar with Indian food seem to know, so I make a lot of it and gift both guests and hosts during the holidays. It's a lovely tradition, and one you might consider.

Mango Chutney
(Printable Recipe)

3 medium Granny Smith apples, peeled, cored, and chopped

2 large mangoes, peeled and chopped

1/2 medium sweet red pepper, diced fine
1 small jalapeno, seeded and diced fine

1 1/2 cups granulated sugar

1 cup finely chopped onion

1/4 cup golden raisins

1/4 cup currants

1/3 cup chopped pecans

1/2 cup white vinegar

1/4 cup finely chopped peeled ginger root

1 tablespoon fresh lemon juice

2 teaspoons curry powder

1/2 teaspoon each: ground nutmeg, cinnamon, and salt
1/4 teaspoon yellow mustard seeds

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and ginger root in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim and process 10 minutes for half-pint jars and 15 minutes for pint jars.