Tag Archives: roasted red peppers

Addictions Aren’t All Bad

Have you ever tried something new and realized that you were a goner? I was introduced to this amazing concoction from my dear friend Vitali, who is my foodie soul-mate. When he gave me some to try he said, “You will love this!” He was 100% correct. I love it and put it on everything from toast to chicken, lamb, fish and the closest spoon.

What is this concoction you ask? It’s a Serbian spread called Ajvar. Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is traditionally made with just four ingredients: roasted peppers, sunflower oil, garlic and vinegar. Many countries that call it their own may add: eggplant and/or chilies. It can be mild or hot depending on your personal preference. Although there are many good commercial brands, I absolutely love making it from scratch. In late summer and early fall when Carmen sweet peppers and eggplant are in their peak, is the time to make jars of it to use throughout the winter months (if it lasts that long!!).

 

AJVAR (SERBIAN ROASTED RED PEPPER SAUCE

INGREDIENTS:

  • 2 pounds red bell peppers (about 5 medium peppers)
  • 1 medium eggplant (about 1 pound)
  • 5-6 medium cloves of garlic, minced
  • 1/4 cup sunflower or extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • 1/4-1/2 teaspoon red pepper flakes

INSTRUCTIONS:

  1. Preheat a gas grill to 500 or a charcoal grill using one side of the grill. Heat charcoal until it is covered with gray ash. Clean and oil grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer charred peppers to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 minutes. Remove charred skin, seeds, and cores from peppers.
  2. While the peppers are cooling pierce skin of eggplant with a sharp knife all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway though for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top of eggplant and split in half lengthwise. Using a spoon, scoop out flesh of eggplant and discard skin.
  3. Place roasted red peppers, eggplant pulp, garlic and red pepper flakes in food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, salt and pepper and pulse until incorporated and peppers are finely chopped.
  4. Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and add more salt, pepper or vinegar to taste. Fill 1/2 pint jars, leaving 1/2 inch of headspace and process in water bath canner for 30 minutes. If eating right away, let cool to room temperature. or store in airtight container in refrigerator for up to 2 weeks.

Yields 3-4 half pint jars

Everyone appreciates good food! –Michael Seibel

Beauty In A Glass

In the heat of summer it’s always nice to have something so fast, so beautiful, and so delicious you can serve it to company, have it for a brunch, or the start of a romantic dinner. I’m a huge fan of cold soups, and this one does not disappoint. I made this as an appetizer last weekend and it received accolades! I used my VitaMix which gave it a particular silkiness, but you could also use a food processor or stick blender. Just make sure that it’s mixed completely until it’s smooth. You probably have the ingredients in your pantry (except maybe the cooked shrimp).

Although I used cannellini beans, you could also use any white bean of your choice. The roasted peppers however give it its beautiful color. I also used sherry vinegar, but you could also use wine vinegar. I think the cold shrimp give it a particular restaurant look, and you can control the thickness by the amount of stock you use. Nobody seemed to mind using a spoon, and I prefer my pureed soups a little thick.

INGREDIENTS:

  • 2 15 ounce cans cannellini beans, strained and rinsed
  • 4 jarred roasted red peppers, patted dry and diced
  • 1 clove garlic, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoon sherry vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-1 cup vegetable stock, homemade if you have it
  • 1/2 pound cold cooked shrimp (I use two shrimp per serving)

INSTRUCTIONS:

  • In a VitaMix or food processor, place the beans, red peppers, garlic, thyme leaves, olive oil, sherry vinegar, salt and pepper and process until mixed completely. Mixture with be thick.
  • While your machine is running, slowly pour 1/2 cup vegetable stock into your blender or processor. Scape down the sides and check for thickness. Continue to add 1/4 cup stock at a time until the soup has the thickness you enjoy. Process for 2-3 minutes until completely mixed and silky. Taste and add additional salt or vinegar if needed.
  • Refrigerate for at least 2 hours or overnight. Pour into decorative glasses. Garnish with chopped chives and cold shrimp.

Serves 4-6

“Worries go down better with a cold soup on a hot day.”

Quick, Easy & Delicious!

Summer is a busy time for most of us, so it’s important to have a few recipes that are quick, easy and delicious. As the heat of summer increases, and we fire up our grills, salads are the order of the day. This salad is a meal in itself. There are times when a simple charcuterie board works to nibble at when the temperatures climb, but why not turn it into a salad? Enter the Antipasto Salad.

You can tweek this in so many different ways. Although I chose 3 cheese tortellini from Buitoni, you can use the mixed tortellini with regular and spinach combined, or your favorite small chunky pasta such as penne, farfalle or orecchiette. If you choose regular pasta you will want to add 6 ounces of Ciliegine mozzarella (cherry-size) drained and cut in half, to replace the cheese in the tortellini.

Don’t like black olives? Use green or kalamata. Don’t like pepperoncini? Use another pickled pepper of your choice. Don’t have Ciliegine? Cube another soft cheese like gouda, provolone or Swiss. The hard salami can be replaced with some other cured meat like Soppressata or Genoa Salami. Remember you are in charge. You can make your own vinaigrette, thin out some pesto or in a real pinch, try Paul Newman’s Oil & Vinegar Dressing. You can easily make this for a crowd by going from a 9 ounce to a 20 ounce package of tortellini.

INGREDIENTS:

  • 1 9 ounce package Buitoni Three Cheese Tortellini, cooked according to package directions and drained
  • 1 2.25 ounce can sliced black olives, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup roasted red peppers, drained and chopped
  • 3 ounces cured meat of your choice (I used hard salami), chopped
  • 1 15 ounce can quartered artichoke hearts (you can also use 7 ounce jar of marinated), drained
  • 1/4 cup pepperoncini, drained and chopped
  • 3 scallions sliced thinly

LEMON OLIVE OIL DRESSING:

  • 1/4 cup good quality extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon Italian seasoning

Place in mason jar and shake vigorously.

INSTRUCTIONS:

  1. In a large salad bowl add all the ingredients. Toss gently to combine.
  2. Pour dressing over salad. Toss once more to coat ingredients.

Keeps for up to 4 days in refrigerator.

Serves: 4

“We don’t need a melting pot in this country folks, we need a salad bowl. You appreciate the differences. Jane Elliot

Blog at WordPress.com.