Tag Archives: roasted red peppers

Gorgeous Soup

3 Dec

So I had all of these peppers roasted from earlier this week, and although I had been playing with them, roasted red pepper soup sounded like a great dinner tonight. After work, I picked up a few small balls of mozzarella and melted them on top of toasted french bread.

Here’s the recipe:

Roasted Red Pepper Soup

2 cups roasted red peppers
1 small shallots
1 clove of garlic
1 spring fresh thyme
1 teaspoon sweet paprika
1/2 cup cheery tomatoes
2 cups chicken or vegetable stock
salt and pepper to taste
1 tablespoon olive oil

Garnish:

Balsamic reduction
Toasted crostini with melted mozzarella

Sauté garlic and shallot in hot olive oil. Add in peppers and cook for 10-20 minutes. Add in stock, paprika, and thyme. Simmer for 10 minutes and puree with an immersion blender. Serve hot and garnish with crostini and balsamic reduction.

The soup was beautiful in it’s simplicity. Sweet and slightly spicy. The vinegar added enough acidity to compliment the sweet peppers but didn’t overwhelm the soup. The crostini added crunch and the cheese added a bit of chew and fat that helped the flavor of the soup linger on the palette.

In the past I have communicated my love of soup, but tonight, it seemed to be the perfect answer to the dinner question.

Always thinking of the next meal

-Katie

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Roasted Red Peppers

1 Dec

Making roasted red peppers at home is super easy. Before I learned this simple technique, I would spend upwards of 3 to 4 dollars on a small jar of roasted red peppers at the grocery store. I know that buying red bell peppers in the produce department isn’t exactly cheap, but if you can get them in bulk at the farmer’s market, making your own roasted red peppers is the way to go.

Give your peppers a good wash and heat the oven to 375. Toss the peppers in a little bit of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the skins are starting to brown and blister. This same technique can be used on any type of pepper and is particularly fantastic when roasting poblano peppers and jalapeños. So now you have the hot peppers and what do you do with them? Well the easiest thing is to transfer them to a glass bowl (using tongs of course) and cover with plastic wrap. Allow the peppers to cool to room temperature and then gently separate the skin and seeds from the flesh. Once the pepper is peeled, it’s ready to use.

I like to use mine is all different ways. This afternoon I sliced a few up and then tossed them into linguini and broccoli rabe. They are fantastic on a sandwich, with grilled chicken, provolone and arugula. You can also swirl these bad boys into soup and toss into a salad. But one of my very favorite ways of using roasted red peppers is in romesco sauce.

Romesco sauce is a traditional Spanish sauce or dip that is similar to pesto. All you have to do is puree 1 roasted red pepper with 1 tablespoon of almonds, 1 tablespoon red wine vinegar, 1/2 clove of garlic and salt and pepper to taste. Serve this as a dip for vegetables, or chips. It’s also great on pasta, mixed into mashed potatoes or polenta and as a topping on steak or fish. Honestly, how many sauces work on both fish and steak?

Next time you’re looking for a simple way to save and a great ingredient to spice things up, try roasting your own peppers.

Always thinking of the next meal,

-Katie