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WHAT'S COMING UP?

What's coming up

Date published: 7/8/2009

A regular feature on what's in season locally and ready to buy from area grocery stores, markets and farmers.

This week's feature: Bell pepper When it's fresh here: Mid-summer to early fall Fun fact: You may be used to seeing the "stoplight" colors of red, green and yellow, but these come in an array of hues, including purple, white, orange and even rainbow. Pick and choose: Look for firm peppers, and check to make sure there are no bruises or soft spots. How to prepare: Roast them whole to bring out their sweetness, or cut out the seeds, remove the white ribs and chop the rest to add to salads or stir-fries.


ROASTED RED PEPPERS

Prep time: minimal Cooking time: 30 to 50 minutesMakes 4 servings

4 large red bell peppers (or however many you need), washed and patted dry

Cook's note: Oven-roasting is easier, and the skin will come off in larger sheets. But charring the skin over a gas flame will give the peppers a nice smoky flavor that your oven won't impart. Directions: For gas stovetops: 1. Turn two burners on high. 2. Using tongs, place two peppers on each burner so that flame touches each pepper. Do not leave peppers unattended. 3. Keep turning peppers until black; about 10 to 15 minutes. 4. Turn off burners and place charred peppers in a paper bag or covered container. 5. Steam for 15 minutes. 6. Remove peppers from bag, cool, then remove skin with fingers. The charred skin will be flaky, so this will be detailed work. 7. Cut flesh away from the seeds and stem. The peppers are now ready to use. For ovens: 1. Preheat oven to 450 degrees. 2. Arrange peppers on a baking sheet and roast for 30 to 40 minutes, checking often and turning the peppers as the skin on top becomes dark and blistered. 3. When skin has browned on all sides, remove peppers from oven and place in a container to steam for 15 minutes. 4. Allow peppers to cool; peel and remove seeds and stems. Recipe from: Emily Battle


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Date published: 7/8/2009


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