Text 25114, 78 rader
Skriven 2012-05-21 00:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Bell Peppers
====================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> all the purple peppers came off the grill roasted GREEN. My
 DS> guess is that the pigmentation in the pepper that masked the
 DS> green was not heat- tolerant.

That was my experience with purple peppers as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red And Yellow Pepper Tart
 Categories: Appetizers, Vegetarian, Pies, Eggs, Cheese
      Yield: 6 Servings

      1    Recipe Savory Tart Dough
      3 md Bell pepper
      2 lg Bell peppers; mixed
    -colors, but preferably
    -Red and Yellow
      4 tb Olive oil
      1 sm Red onion; quartered,
    -sliced thinly crosswise
      2    Garlic cloves; minced
    Salt
    1/4 c  Water or white wine
    Pepper
      1 c  Basil leaves, loosely packed
    - and roughly chopped
      2 tb Parmesan or Romano cheese
           -grated
      2    Whole eggs; plus
      2    Egg yolks
  1 1/2 c  Light cream
      1 c  Provolone cheese, grated
     20    Black Nicoise olives, pitted

  PREPARE THE TART DOUGH. If you are using unyeasted crust,
  partially prebake it. Halve the peppers lengthwise, remove the
  seeds and veins, then halve them crosswise and slice very thinly.
  Warm 2 tablespoons of the olive oil in a wide pan, add the
  peppers, onion, half the garlic and 1/4 teaspoon salt. Saute over
  medium-high heat for several minutes, then lower the heat, add the
  water or white wine, cover and stew until the peppers and onion
  are very soft and sweet. If the peppers and onion threaten to
  stick as the sugars are released, add additional small amounts of
  water or wine. Taste for salt, and season with freshly ground
  black pepper when the peppers and onion are finished cooking.

  Put 2 tablespoons of the olive oil in a blender jar with the
  remaining garlic and a few of the basil leaves and puree.
  Gradually add the rest of the basil leaves, using more oil if
  necessary. Scrape the puree out of the jar, stir in the Parmesan
  or Romano cheese and season with salt.

  If using the yeasted tart dough, prepare the shell, then make the
  custard. Beat the eggs and yolks together, then add the cream, 1/2
  teaspoon salt and pepper. Preheat the oven to 400F. Paint the
  crust with the basil puree, then lay half the grated Provolone
  cheese on top, followed by the peppers and onion, and the olives.
  Add the remaining cheese, then the custard. Bake the tart in the
  center of the oven until it is golden brown, and set, 35 to 40
  minutes. Let the tart rest 5 to 10 minutes before serving.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


Cheers

YK Jim


... Eggos taste like their color: they taste 'yellow.'

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