Sunday, October 02, 2005

How to roast peppers



Even though the smallest grocery stores in Chelsea stock preserved roasted peppers, nothing compares to the joy of roasting peppers at home. It's totally worth the fresh and asbolutely succulent taste that results.

There are two methods to roast peppers (courtesy of Chef Myra Kornfield):

Place pepper directly on the grate over a gas burner. Turn the heat to high and leave to cook until each side is blistered and charred. Use tongs to turn the pepper and cook each side until the whole surface is blackened. This should only take a few minutes. Place it in a plastic bag or paper bag or under an inverted bowl to steam the skin loose. When the pepper is is cool enough to handle, remove the charred skin, using a paring knife if necessary. Don't run the pepper under water to remove the skin as that washes awy a lot of flavour. You can keep a small bowl nearby to dip your fingers in which makes slipping off the skin much easier.

As alternate methos, halve the pepers and remove the stems, seeds, and white membranes. Place cut-side down on anoiled or parchment covered baking sheet. Place in a very hot over or under a broiler. Roast or broil until evenly charred. Remove from the oven or broiler. Roast or broil untiulevenly charrred. Remove from the over or broiler and cover immediately.

Roasted peppers can be used in literally anything including salads, pizzas, omelettes and sandwiches. They can also be blended and made into a delicious soup. I like to add goat cheese , greens, champagne vinegar, olive oil, salt and peper to my roasted peppers and enjoy as a French Provencal salad.

3 Comments:

Blogger Amy Sherman said...

Yum! I love roasted peppers! I find roasting them in the oven is much easier than over an open flame. It's a lot less messy and if the oven is turned up very high (around 500 degrees) the peppers blacken more evenly.

Have you tried making muhammara? It's a frip with roasted peppers, walnuts and pomegranate syrup. I may have to make some tomorrow...

11:45 AM  
Blogger Lulu said...

Hi Amy,
I agree that broiling peppers in the over in much easier but I find it more fun to roast them on the raging flame. I also love roasting eggplant on the stove top for baingan bartha .
Look forward to your post on muhammara - never heard of it but it sounds tasty!

7:52 PM  
Blogger Paa"ji" said...

To roast traditionally meant to cook food with an open flame, the fire and its radiant heat were the essential components of roasting. Nowadays, roast is bake and bake is roast.

In an oven its more controlled as food is exposed to particular temperatures, with just the right degree of browning on the outside.

And we Indians are comfortable on an open flame coz I think fire is such an integral part of our culture.

6:16 PM  

Post a Comment

<< Home