Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
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Roasted peppers<br />
Knowing how to roast a pepper opens up a whole new cuisine—<br />
Spanish cooking. The technique is valuable in Cajun and Mexican<br />
cuisine as well.<br />
Red bell peppers<br />
Olive oil<br />
Optional<br />
Before you roast a pepper, you need to deseed it.<br />
The easiest way to do this is to cut the top of the<br />
pepper off crossways, exactly at a line just below<br />
where the stem meets the pepper. This gets the<br />
stem off, leaves you with a beautiful little pepper<br />
ring to eat as a snack, and reveals the seed pod<br />
inside without disturbing it. Simply grab it out,<br />
and shake out the few remaining seeds. Voila!<br />
There are several ways to roast peppers. One fun<br />
but somewhat finger-scorching method is over a<br />
hot charcoal grill. Another is in the broiler.<br />
Another is over a simple gas flame. However you<br />
do it, the idea is to get the skin of the pepper so<br />
hot that it blackens and partially bubbles off.<br />
You’ll have to turn the peppers frequently with a<br />
tongs to get the unpeeled parts closer to the heat<br />
and the already done parts away.<br />
When they’re properly blistered, the flesh of the<br />
peppers is also partially cooked. Bring them off<br />
the fire, let them cool enough so they can be<br />
handled, then pick off the skin by hand while<br />
rinsing them in tepid water. They’re now ready to<br />
be refrigerated, preserved in olive oil, or used in<br />
chili, canapes or another dish.<br />
Cooking time: 30 minutes<br />
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