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Wednesday, May. 27, 2009
Flavorful red peppers make dish special
Roasted red bell peppers are among my favorite cheater ingredients.
I call them cheater because once people taste them -- or a dish with them in it -- they think you've used some extravagant ingredient.
They are packed with that much flavor.
Merced Sun-Star - Photo by Detroit Free Press
Pasta with scallops and roasted red pepper pesto.
Red peppers are nothing more than an overripe green pepper.
They are red because they've been hanging on the vine longer; that also makes them sweeter.
Fresh red bell peppers can be pricey, up to $4 a pound, but sometimes you can find them on sale.
If you see them at a bargain price, load up.
They generally keep well for at least a week or two and you can roast and freeze them for longer storage.
You can also buy jars of already roasted red peppers, but those are often pricey, too.
To roast, place whole peppers on a sheet of foil under the broiler or on a grill and cook, turning often, until the skin is charred on all sides.
Immediately place the peppers in a bowl and cover with plastic wrap (or the foil you broiled them on) or seal in a paper bag and let it stand about 15 minutes. The peppers will steam, making it easier to remove the skin, core and seed.
Use them immediately or layer them whole between sheets of plastic wrap and place in a `freezer bag. Freeze up to 4 months.
Thaw and pat dry before using. By freezing them in layers you can pull out only what you need.
Fresh red peppers also freeze well without any blanching.
Wash, core and seed them before cutting them into strips or pieces and freeze.
They will lose their fresh, crisp texture but will be ideal for using in cooked dishes such as stir-fries, casseroles, soups and chilis.
Here are five ways to use roasted bell peppers that will wow your guests:
1. Puree the peppers in a food processor and serve as a dip.
They're fat-free and extremely low in calories.
2. Serve slices of roasted red pepper with fresh mozzarella, a drizzling of quality olive oil and some fresh herbs as an appetizer.
3. Mix pureed red peppers with low-fat mayonnaise and use as a sandwich spread.
4. Use as a topping for appetizers such as crostini or canapes.
5. Puree with pitted kalamata olives to make tapenade.
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