Easy on the taste buds
My new favorite treat is roasted red peppers and while you can buy them in a jar, I find it pretty easy and cheaper to just roast them myself -- especially when you have a fabulous sale like we did last week where red peppers were 2 for $1, rather than the usual 1 for $1 (green peppers were the usual 3 for $1).
To roast red peppers, I cut them in half, remove the seeds and stems from the inside, and usually wash them again just to make sure there's nothing clinging to them. Removing any stickers is also extremely advisable. I put the red peppers on a cookie sheet, cut side down, and put them in the oven, set on broil. I usually wait until that familiar scorched scent fills my kitchen and dining room before I check on them. The more charred the skin the better, I say, and all of y'all know, if there's one thing I do great in the kitchen, it's burning things.
Once the skins of the peppers are completely blackened, I remove them, and then using tongs, drop them into a plastic bag -- I usually use the same one they came in from the grocery store -- and then I tie off the bag and let the peppers sit for as long as 30 to 40 minutes. Once the peppers are cool to the touch, I peel off the charred skin -- it usually comes off pretty easiy - and then occasionally, I give it one more light rinse to remove any remaining ash. Chop up the peppers, and voila, you have a very tasty treat for sandwiches, pastas, pizzas and salads.
Today's link of the day is provided by Lori: a cooking blog called Chocolate & Zucchini.