A plethora of red peppers - help!
Sorry if this posts twice - I thought I had posted it once but it didn't appear..... I bought a half case of red peppers this week - I plan on pickling a bunch, making stuffed peppers, red pepper dip. But I'm looking for some new and interesting recipes I could try. When they start getting a little wrinkly, into the freezer they go for cooking over the winter.
Can you save my peppers from an icy fate?
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18 Comments:
I love the Magic Peppers recipe in The Improvisational Cook -- cut em in strips, add a bit of olive oil, and slow-roast them into soft sweet meltiness. They freeze really well in that form and make great additions in everything from feta dip to chili to pasta sauce to appetizers. Definitely set some aside for roasting.
jm chen at 1:48PM on 09/14/09
I always buy a basket and grill on the barbeque until the skins are black - put them in a paper or sturdy plastic bag for 20 minutes (make sure the bags are well sealed) Peel off the skins, almost as easy as peeling a banana, then remove seeds and pith. I then stack and wrap them 3 or 4 at a time in plastic and put in the freezer - I use them all winter long for soups, stir frys, stews, dips. I usually just slice off the amount I need from the frozen red pepper and they defrost quickly and add that amazing flavour to so many dishes.
I use up a lot because I am always asked to bring "my" cheese dip to parties. No one knows about it up here in Canada, but it is the Pimento Cheese that is so popular in the Carolina's and I always have roasted red pepper on hand - it is mixed with three cups of loosely packed sharped cheddar, one tablespoon of grated onion, one half cup mayo (homemade is best if you have the time, but Hellman's works well) and some cayenne to taste. Make it up the day before you are going to use it - Yum!!!
bareneed at 2:03PM on 09/14/09
I was going to suggest grilling and freezing but bareneed beat me to it.
It's so pleasant to have roasted peppers in the winter :)
hungrychristel at 2:22PM on 09/14/09
Hey @bareneed - I'm Canadian too and your secret is OUT! I have bought pimento cream cheese at kosher joints in TO - but your cheese dip sounds awesome. I have to attend a party next week in honour of a little girl recently adopted from Ethiopia, and I think I know what I'm bringing.... whereabouts are you in the Great White North?
Maureen at 2:47PM on 09/14/09
Stuffed peppers
(I'm big on freezing too.)
Letcho (Hungarian pepper relish)
2 t. vegetable oil
1 T. paprika (hot, mild or both)
1 1/2 sweet onion (vidalia) thinly sliced (5 1/2 c.)
1 pound red bell peppers (2-3), cored, seeded, deribbed and cut into thin strips (3 1/2 c.)
1 pound tomatoes, cored and cut into 1/4 inch dice (well drained, good quality canned tomatoes may be substituted)
2 T. tomato paste
**1T. kosher salt
Put oil and paprika into a large skillet. Stir over low heat for 1 minute to release the paprika’s flavor. Do not scorch.
Add onions to pan, stirring to coat. Cook over medium heat, stirring accasionally until translucent. Add peppers to pan and cook for 10 minutes, stirring occasionally. Add tomatoes and cook for 20 minutes or until tomatoes break down. Stir in paste and salt. Cook for ten more minutes, stirring gently. Let cool.
Makes 4 cups.
Recipe may be easily halved.
Serve with breakfast eggs, with grilled or broiled meats and fish, spread on bread or top rice, polenta or pasta.
* Use hot paprika for a very spicy dish, regular paprika for milder tastes or blend of both. **Adjust/reduce salt content if using canned tomato paste.
Serves 6 as a first course. Recipe adapted from Barbara Kafka’s Vegetable Love
CJ McD at 2:58PM on 09/14/09
Roasted Red Pepper Spread
6 red bell peppers, roasted, peeled, cored and seeded -or two 7 oz. jars roasted red peppers, drained
2 T. extra virgin olive oil
2 T. minced fresh parsley
1 T. fresh lemon juice
2 t. capers, drained
1 med. clove garlic, minced
1/4 t. salt
Drain peppers on paprer towels and pat dry.
Process remaining ingredients in a food processor until the capers and parsley are very finely chopped. Stop several times to scrape down the sides. Check seasonings and adjust if necessary. Refrigerate in covered container for up to 5 days. Serve at room temperature.
Makes 2 cups
Roasted Red Pepper Spread with Anchovies
Substitute 4 flat anchovy filets for capers and 6 fresh basil leaves for parsley.
Recipe from Barbara Kafka’s Vegetable Love
--------
Roasted Red Peppers, White Beans and Pesto
2 Servings
This is a quick pantry dish with intense flavors.
Ingredients: 1/2 cup jarred roasted red peppers, cut in strips 1 15-oz can cannellini beans, rinsed and drained 2 cloves garlic, minced 2 tbsp prepared pesto
Instructions:
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
Stir in pesto and serve.
Dr. Andrew Weil’s Optimum Health Plan
---
Green and Red Pepper Moussaka
Musaka od zeleni i crveni paprika
Serves 6-8
18 fleshy red and green peppers (preferrably Shepard) or 9 red and green bell peppers
4 eggs, beaten (divided)
salt and pepper to taste
flour for dredging
1 oinon, finely chopped or grated
2/3 pound ground beef, lamb or pork
3 T. parsley, chopped
1/4 c. crumbled feta cheese
1 cup sour cream or greek style yogurt
Broil peppers until the skins become charred, all sides. Place them in a covered dish to cool. Remove skins. Split and de-seed. If using bell peppers, quarter lengthwise, de-seed.
Heat a skillet medium high heat, add oil. Beat two eggs in a small bowl. Salt the peppers lightly, then dredge in flour, dip in beaten eggs abd fry until golden. Remove and set aside,
Over medium high heat, saute’ onion until soft. Add meat, salt and pepper and 1-1/2 T. parsley. Saute’ until the meat is almost done. Season to taste with salt and pepper.
Preheat oven to 425 deg. Grease a large casserole dish and place a layer of peppers, then a layer of meat, then a final layer of peppers. Mix the feta cheese with the sour cream and remaining 2 eggs. Pour over the mossaka and bake for 20-30 minutes or until the top is golden. Sprinkle with remaining parsley.
Serve with sour cream or plain, greek style yourgurt alongside the moussaka.
-----
Roasted Red Pepper Soup (I have made this and it's very good)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe/index.html
CJ McD at 3:02PM on 09/14/09
Hi @Maureen - I live in south western Ontario in London, ON, which is about halfway between Toronto and Detroit MI. Are you not in the Quebec area? Here is the recipe for Pimiento Cheese from, "Hoppin'John's Low Country Cooking," cookbook. It is a treasure (the book, as well as the recipe!)
1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed)
1/2 cup good full fat Mayonnaise
1/4 cup (1 small jar) sliced pimiento with juice OR 1/4 cup roasted red bell pepper
1 tablespoon grated onion (I used a box grater)
Cayenne pepper to taste.
Mix together all ingredients except the cayenne. Season to taste with cayenne. (Note: always make it a day in advance and the flavours really blend, especially the onion.)
bareneed at 3:19PM on 09/14/09
This is very easy and very good, and a frequent supper in red pepper time:
Saute sliced red peppers in good olive oil til just starting to caramelize. Add minced garlic. Add linguini, salt and bp.
If feeling the need for a little protein, sliced keilbasa is wonderful with this, in which case i usually brown the keilbasa first and set it aside. Add back in.
Be generous with the olive oil, but also very generous with the peppers.
lemonfair at 3:19PM on 09/14/09
@bareneed - I live in southern Ontario right on the St Lawrence River - near Kingston. Thanks for the recipe - it is a definite keeper! We Canadian Serious Eaters need to develop a club so we can "market" our Canadian products and recipies!
Maureen at 4:11PM on 09/14/09
Yum! I like the ideas you have so far.
Here are some more recipes that can help to use up your red pepper stash:
Red Pepper Soup with Bruschetta
Red Pepper Roasted Lamb Chops
Penne With Red Pepper Sauce and Broccoli
Hope these help!
Chew on That at 4:45PM on 09/14/09
Hi maureen!
This recipe from the pioneer woman is extremely good and the sauce freezes well. I add a little bacon to the recipe as well...fantastic
http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/
BananaMonkey at 5:02PM on 09/14/09
Thank you for the pimento cheese recipe! And all the links.
CJ McD at 5:35PM on 09/14/09
I agree with the roasted red pepper crowd. I use them as a condiment on sandwiches and as a topping on pizza.
dmcavanagh at 6:21PM on 09/14/09
another vote for roasting them, and extending the pleasure into the winter.
Carioca at 8:41PM on 09/14/09
Roasted red pepper coulis
Ingredients
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper
Directions
Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.
This freezes well and you can use it on any number of dishes as a sauce or garnish. Goes well with crab cakes, roasted fishes, vegetables, mix with mayonaise, sour cream etc... enjoy!
Pavlov at 10:22AM on 09/15/09
@bareneed - so I took that cheese dip to my friend's party last evening - the party was celebrating her nine year old's birthday and the arrival of her newly adopted 4 year old daughter.
Apparently a fight broke out this morning over the remains of the dip! I made it without cayenne as this was a kid-oriented party, but any food that inspires a fight is OK with me - that stuff ROCKS!
Maureen at 12:40PM on 09/20/09
@Maureen - Yes, it is always a huge hit here and people are disappointed if I don't bring it - it is so easy I feel as though I am cheating! I think folks in the Carolinas would laugh at the success because down there they use it for sandwich spread, dollop it into soup, spreads, and stuff it into celery - it is so well used that they would be surprised to see how "unusual" it is here in Canada - that is why I like Serious Eats - you learn so much. Another example of this would be the various posts and threads concerning Jewish celebrations - there is a very small Jewish community in my town, mostly non-conservative and I don't know much about the Jewish tradition especially surrounding cooking, etc. I wouldn't know a brisket if it hit me in the face and I just love reading about the recipes and food culture and work and love that go into these celebrations.
bareneed at 1:04PM on 09/20/09
these are my ideas for red peppers...
Sweet and Sour Red Pepper Dip
Muhamara Dip
Romesco Pasta
Stuffed Peppers
Red Pepper Salad Dressing
MadelynRodriguez at 10:43AM on 09/21/09