I decided that we’d do stuffed peppers tonight and when I went trolling around the blog, found we’ve done a few variations on them over the years. Tonight’s featured recipe is from my cousin Scott. He mentions in the original post that we’re a family who loves to cook and I couldn’t agree more. On his side of my family, I think everyone has the gift in the kitchen. I have memories of my grandparents’ farm and the great food we’d have there. My Grandma Lois made the best fried eggs in the world that I have never been able to duplicate. They were crisp on the bottom (a treatment my family always called “shoe leather” –though that does not do that crust justice), perfectly medium on top and covered in so much pepper you’d sneezed just looking at them. Try as I might, I’ve never been able to come close to those eggs. I asked my mom a few years ago what I was missing and she replied, “lard”. And I’m sure it was previously used lard at that. Grandma Lois kept a can on the stove. It’s probably why her fried chicken was so amazing, too.
Anyway that story has nothing to do with tonight’s recipes. Stuffed peppers. We have several takes on them:
JeffreyW does a traditional Stuffed Peppers with homemade tomato soup (recipe here).
I have a pretty easy stuffed Red Pepper recipe – though you can use green peppers, no problem (recipe here).
And our featured recipe, below, from my Men Who Cook series, is a vegetarian treat.
How about you, any favorite memories of foods from childhood you can’t recreate? Do you have a different take on stuffed peppers that you like to use? Hit the comments and share.
Now for tonight’s featured recipe:
This comes from my cousin Scott Adams. Scottie follows in the footsteps of many in my family – the love of cooking (click here for the full story). These peppers are practically gourmet!
Scottie’s Stuffed Pepper’s
- 1/2 pound short whole wheat pasta
- 4 large red bell peppers, tops cut off and reserved, seeded
- Black pepper
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 4 jarred roasted red peppers
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 small portobello mushroom caps, chopped
- 1 teaspoon crushed red pepper
- 2 sprigs rosemary, stems discarded and leaves chopped
- One 28-ounce can fire-roasted crushed or diced tomatoes
- 2 cups arugula or baby spinach (a few generous handfuls)
- 1 cup loosely packed basil leaves
- 1 cup grated pecorino-romano cheese
- 1 tablespoon of Oregano
- 1 teaspoon of Dill
Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.
Cross-posted at Balloon-Juice sometime this evening.
Tags: arugula, basil, cheese, dill, fire-roasted tomatoes, food, fried eggs, garlic, green peppers, menu, mushrooms, olive oil, onion, oregano, pecorino, portobello, recipe, red peppers, roasted red peppers, romano, rosemary, spinach, stuffed peppers, thursday recipe exchange
Posted by jeffreyww
I made some cheese stuffing for pasta shells the other day, and made a meal of them with a tomato sauce from some of the cherry tomatoes I froze this year. It was OK but you’ve seen it before. I had a few stuffed shells left over and was casting about for a way to do them that was prettier than the last time and ran across some frozen cubes of basil pesto that were buried deep in the freezer.
I made a butter/olive oil sauce with lots of garlic, grated the frozen cube of pesto, added a little Parmesan, and turned out this delightful little dinner.The cheese stuffing is a mix of ricotta and mozzarella with a couple of handfuls of spinach from this recipe, or one just like it. I’ve forgotten what the pesto recipe was but I do remember it used hazelnuts instead of pine nuts. It has Parmesan, basil, and olive oil plus the nuts and was spun out in a food processor. Note to self: Try to find a prettier sprig of oregano next time.
Writing about Julia Child’s birthday the other day gave me a good laugh when I found her dancing chicken video. I’ve been wanting to roast a chicken for a while, but when it’s so hot, turning on the oven is the last thing I want to do. It was supposed to be cooler this weekend, so I picked up a 5 lb roasting chicken.
Today I put it all together. Roasting a chicken is a pretty quick and easy meal. Cooking time is about an hour and a half (17 minutes per pound is the general rule, at 375 degrees F).
First, wash and dry the bird. Gently use your fingers to pull the skin away from the breasts and down to the thighs. Careful not to tear it. I made a paste of finely minced garlic, rosemary, sage, and olive oil. Spread the paste under the skin.
Next fill either a spice infuser, cheesecloth or I use an unbleached coffee filter, with a lot of garlic, rosemary and sage, and maybe a bit of thyme, and put it in the cavity. I also added 1/2 of an onion, quartered. Tie off the legs, place in the roaster and brush the bird with a mix of olive oil and bit of butter. Don’t forget to tuck in the wing tips so they don’t burn.
I let it sit for 15-20 minutes to allow it to come to room temperature and allowing everything to meld together. I roasted it at 15 minutes at 450 degrees, lowered the heat to 375 degrees and roasted it until thermometer read 160 degrees. I brushed it a couple of times with the oil/butter mix. Took it out and let it rest for 15 minutes before carving, at which point the internal temp was 165 degrees without drying it out. Remove and discard the spice infuser and onions. Slice and serve.
Originally published July 24, 2010
If you are looking for something different to grill this weekend instead of the same old burgers, this one brings new flavors to an old favorite:
- 1 lb lean ground beef
- 1/2 lb spicy Italian sausage
- ½ yellow onion, chopped
- 1 tbsp tomato paste
- 1 ½ tsp crushed garlic
- 1 tsp crushed dried basil (or 1 tbsp fresh, snipped)
- 1 tsp crushed dried oregano
- ¼ cup grated parmesan cheese
- 4 ounces thinly sliced mozzarella (you’ll want 8 slices total)
- 16 oz Focaccia bread, cut into 4 square pieces, then sliced horizontally
In bowl, mix together all ingredients, (except mozzarella & bread), mixing well and forming 8 small patties. Grill until cooked through. Watch carefully because they are small, they won’t take as long and you don’t want them to dry out. Top each burger with cheese and let melt. On each plate, place two slices of Focaccia bread and put a patty on each slice, top each with lots of Italian condimenti (below). You’ll have two open-faced burgers per person when you’re done. Serves 4
- 2 tomatoes, chopped
- 1 bunch basil leaves, chopped
- 4 mushrooms, sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp dried oregano
In bowl, mix together all ingredients and let marinate while you prepare the rest of the meal, at least 30 minutes.
Spent the last couple of days lining out my job duties for my replacement and doing double duty with the burgeoning sprouts of my new business. It’s been a busy time and I haven’t had a lot of time for cooking, so it felt good to get back to it today.
What I love about summer cooking is how everything is fresh and tastes terrific. I’m reluctant to do more than the bare minimum to the bounty from the garden or farm stand. So tonight I’ve got two simple potato recipes.
Grilled Potatoes with Onions is a family favorite and the recipe can be found here.
Tonight’s featured recipe takes advantage of new potatoes and garden fresh dill. Summer is all about grilled vegetables for me, what do you like to grill? Is there something you look forward to every summer (yum, corn!).
Grilled New Potatoes with Dill Butter
If you don’t like dill, you can substitute garlic, chives or any fresh herbs from the garden.
- 2-3 lbs of new potatoes, any variety
- Olive oil
- Kosher salt
- 4 tablespoons butter, softened
- 1 tablespoon chopped fresh dill
- 2 teaspoons minced garlic
- Salt & pepper to taste
Wash and dry potatoes. Slice in half or quarter larger potatoes. Coat well with olive oil and lightly salt with kosher salt. Using a grilling basket, grill over medium heat (or to the side of hot coals) turning frequently to brown all sides. Roast until tender. I actually used my cast iron skillet, added a tablespoon of butter and tablespoon of olive oil and stirred as need to brown all sides. Cast iron works great on the grill. My grilling basket was otherwise engaged.
For butter, mix together butter, dill and garlic and you can either toss with the potatoes before serving or put on the table and let people add as desired.