Stuff it!

The spectacular colors of Fall make the transition from Summer to Autumn just about worth it. The inevitable cold is coming all too soon, but who doesn't smile at a pumpkin?

It is a big decision which magnificent gourd to take home. My agonizing took longer than usual this year. Shape, size, color, and curl of the stem are all taken into serious consideration. But why get just one?

Now that the farmers markets are beginning to wind down their summer produce, I like to make the most of what is still available.  These red peppers were at the peek of ripeness, their flavor fully developed. Their aroma had the perfume and distinctive fruity sweetness that defines a bell pepper. It tastes just the way a pepper should, a full sun-shiny flavor!

Stuffing these beauties seemed like the way to go. Combining cooked grains and beans for the stuffing makes a quick and filling meal.  Saute some onions and herbs for extra flavor, mix in a little cheese and bake. The result is end of summer perfection.

---RECIPE---

Quinoa, Lentil & Goat Cheese Stuffed Peppers

4 bell peppers
salt and pepper to taste
2 Tbs. olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 Tbs. cup chopped parsley

1 cup cooked Quinoa

1/2 cup cooked lentils

4 oz goat cheese, crumbled

•Heat oven to 350 F.
•Cut off the top quarter of the pepper to act as a lid. Remove the seeds from inside the pepper cups. Rinsing them in cold water is usually the easiest way.
•Sprinkle the insides of the peppers with salt and pepper and place the peppers cut side down on a baking sheet with the tops next to them. Bake for about 20minutes so the peppers can begin to soften. Remove the softened pepper cups and lids from the oven and set them aside until cool enough to handle.
•In a saute pan, heat the olive oil. Add the celery, carrots and onions, salt and pepper to taste. Cook the vegetables until translucent and wilted, about 10 minutes. Add the chopped parsley and cook for another minute.
•Remove the sauteed vegetables to a medium sized bowl. Into the bowl mix the quinoa and the lentils together with the sauteed vegetables to make the stuffing. Add the cheese and continue mixing until well combined.
•Spoon the stuffing mixture carefully into each of the cooled pepper cups. Fill the peppers loosely and let the stuffing mound up on top for a pretty presentation. Arrange the filled peppers on a baking sheet and place the top of the pepper back on top. Return the stuffed peppers to the oven. Bake for about one hour, until the peppers are completely softened and the filling is piping hot.

peppers in a pot

Occasionally I find myself with a surfeit of a particular ingredient. This time I was facing the weekend with an abundance of red bell peppers, ripe and ready, but with no place to go. My first step was to roast them, to concentrate their flavor and take advantage of the natural softening of the peppers as they begin to age past the point of serving them crisp and raw.

Going at the roasting in the most direct manner possible I fired up my gas topped stove and piled the peppers in an elaborate balancing act over the open flames, turning them with tongs periodically so that all sides became blistered and black. This is a slightly messy procedure but it was fun to engage in this primitive cooking method from the comfort of my warm kitchen on an icy snow day.

Once blackened I plopped the peppers in a pot and covered them (you could use any container that holds them all) allowing them to steam to room temp, helping the skins loosen and slip off when rubbed by hand.

What to do with all the roasted peppers was the next question. Romesco sauce, a Spanish sauce featuring paprika and almonds that gets pureed in a food processor came to mind. The Romesco sauce recipe I found on the La Tienda web site did not, in fact, call for roasted peppers. I decided to use my peppers anyway, substituting them for the tomatoes in the recipe and then more or less following the rest of the instructions from there.
True to my intrepid inclinations I made a few more substitutions to La Tienda's perfectly nice recipe. I urge anyone interested to try their version straight up. But, if you decide to go off the path a bit as I did, I am here to tell you the results may be equally wonderful!

 Garlic, chilies and almonds all part of a classic Romesco sauce.

For example, the classic recipe calls for almonds and hazelnuts. I did not have hazelnuts so I doubled up on the almonds. AND not just any almonds but some spiced ones (the last of the amazing spiced almonds my brother-in-law gave me for Christmas.)
The recipe also calls for a slice of toasted bread. I decided to throw into the mix a half cup of panko bread crumbs instead.

 Romesco sauce makes a great dip for crudite.

My wayward concoction was quick to assemble once I got the peppers roasted and peeled. The flavor of the sauce came out beyond expectation. Rich, smokey, complex and very tasty, with a gentle crunch from the nuts, I will be eating this sauce on top of everything all week.

Visit LaTienda's site for their great authentic recipe and enjoy!

taking it outside

Deborah



What an unexpected surprise Easter day turned out to be. Rain was in the forecast, so it seemed unimaginable that we would be eating out of doors that day, especially on the east end of Long Island where it is traditionally too nippy at this time of year to contemplate such a venture.
But we did!

 The tiny potatoes garnished with slow roasted tomatoes tasted as good as they looked.

There is no shortage of wonderful cooks in my family. Everyone contributed something and happily there was a lot to eat!  One of my brothers-in-law is a professional chef and he was unstoppable in the kitchen this year cranking out meticulously prepped roasted Artic Char in addition to the potatoes pictured above. My very hardworking sister-in-law took time out from her pressured schedule to delight us with perfectly crafted onion tarts and my uptown sister made a magnificent pastry covered vegetable torte filled with ricotta and swisschard (I've got to get that recipe). 

One of the loveliest dishes of the day was the green salad tossed with roasted yellow peppers that my brother, the host, served up. It was inspired, yet simple to prepare, in fact almost so simple I nearly dismissed it as too obvious. And yet...

 

Vegetables roasting on the grill. The red peppers, baby carrots and radishes were served as a side dish. The yellow and orange peppers topped a green salad.

 

What a brilliant display of color for the Easter table! This salad was fantastically delicious and  satisfying.

After eating huge platefuls of celebratory holiday food I feel as if I shall never have the need to eat again. But tomorrow is another day.

Green Salad with Roasted Peppers

1 yellow and 1 orange bell pepper cut into strips

2 Tbs. olive oil

10 oz.s mixed baby greens

1 small head of raddichio cut into ribbons

salt

pepper

3 Tbs. red wine vinegar

6 Tbs. extra virgin olive oil

Toss the peppers in the olive oil and season with salt and pepper. They can be roasted over a hot grill or in a hot 400 degree oven, in a flat layer on a roasting pan. Grill or roast the peppers for 15 minutes, until softend and charred in spots. Remove from heat and allow the peppers to cool to room temperature. Combine all the rest of the ingredients in a large bowl and toss well to coat the lettuce greens with the oil and vinegar. Top the salad with the roasted peppers and serve.

Amanda

Love all the beautiful colors! Last summer I fell in love with grilled raddichio. Deb, how do you think grilling the raddicchio  would work for this salad? I'll have to test it out!

I just did an email promotion this morning for a white wine that would actually be perfect for this salad. Chateau l'Hoste Blanc 2009 is a delightul white Bordeaux from an outstanding vintage. Plus, it retails for $12.99 which makes it a wonderful bargain! It might be tough to find, but there are many white Bordeaux in the same price range which are equally as delicious! 2009 was such a spectacular vintage that it was hard for a Chateau to make a bad wine. Definitely a vintage to take advantage of - there are an infinite amount of bargains out there.

White Bordeaux are typically a blend of Sauvignon Blanc and Semillon. The Chateau l'Hoste Blanc includes Muscadelle as well. I love this wine! Especially for Spring! It's bright, fresh, and has wonderful acidity and balance. Perfect for a lovely salad!  In fact, this wine would be incredible with any of the dishes Deb mentioned above. (speaking of those dishes...would love the recipe for the vegetable torte!) For those who eat fish, this wine also makes a wonderful match for sushi and shellfish. But don't hesitate to enjoy a white Bordeaux by itself! I particularly enjoy having a glass of this type of wine while I am preparing a meal...especially outdoors while barbequing!

like Mama makes

Deborah

Vegetable gardens are in their glory right now. We are beginning to be bombarded with a plethora of fresh produce choices and, may I ask: what are we to do with it all?

I am so excited about my tiny crop of heirloom tomatoes!

Things have gotten a little overgrown. Treasures await to be uncovered!

I planted these radishes in May and they went right to seed. Now I have a lot of seeds. The pods are pretty, but I don't think edible. Maybe I can use the seeds to grow radishes in the fall. I wonder?

Gazpacho becomes the obvious solution. This cold liquid salad-as-a-soup can absorb all sorts of vegetables and herbs into it's mix and still maintain an identity. The version I make is based on a recipe my mother taught me years ago. Her source was more than likely something she read in Gourmet Magazine back in the 70's. It was the perfect recipe back then for using the brand new cooking gadget on the market - the food processor. I doubt gazpacho would have made many inroads in American kitchens before that. I recall my gazpacho crash course as a young girl when my mother decided to sell cups of gazpacho at our neighborhood street fair (W. 70th Street in Manhattan, circa 1970's. Were you there?) The gazpacho was so popular it was quickly sold out and my sister and I were sent back into the kitchen to crank out more batches all day long.

I retain a fondness for this clever Spanish originated soup to this day. The following recipe is just used as a touchstone for me as I now distort the basic concept to suit my mood and available ingredients. I don't believe even this version is quite authentic, but it tastes great and is fun to make when days are hot and tomatoes are plentiful.

Barbara's Gazpacho

1 clove Garlic

4 ripe tomatoes, peeled and quartered

1/2 green or red bell pepper, seeded and sliced

1/2 small onion, quartered

1 cucumber, peeled and coarsely sliced

1 teas. salt

1/4 teas. pepper

2 Tbs. extra virgin olive oil

3 Tbs. red wine vinegar

1/2 cup ice cold water

Place all ingredients into a food processor or blender and puree until desired consistency. 

Chill for 1/2 hour and serve.

Amanda
Gazpacho has been one of my favorite summertime enjoyments for about 30 years now. I make batches of it all summer long. A well-chilled bowl in hot weather is a delightfully healthy meal. I used to try a plethora of recipes in search of the perfect one. There are so many different ways to make it - but there is a distinct style I prefer, and it is one I have tried to master for years. I finally gave up on recipes, and found my own path. Deb's recipe is very similar to the way I concoct my own version, the main difference being that I add a lot of diced vegetables to the puree. I have a pretty hearty appetite. My reason for making a "chunkier" version is really only to make it a little more filling. As an appetizer, I enjoy the pureed version. As a main course, I add lots of veggies and chopped avocado as well, only to leave my appetite satisfied.

As for wine, I want a crisp fresh white with Gazpacho. To stick with the Gazpacho's Spanish background, I might opt for a Spanish white. Foods from different regions have a particular affinity for the wines from the same regions. Albarino would be a perfect match, especially on a hot summer's day. Albarino is grown in Galicia in northwest Spain. It is typically high in acidity, with stone fruit flavors. Another wonderful option would be one of my favorite white varietals - Godello. Also grown in northwest Spain, Godello produces some very fine wines. Godellos are elegant, with terrific minerality combined with bright acidity, wonderful aromatics, and flavors of peach and melon. A little oak will add to the wine's depth and complexity - but Godello's are not well-suited to a superfluous use of oak. Beware of the over-oaked ones.


Both wines are extremely refreshing. Enjoying either alongside Deb's recipe would most certainly be a welcomed treat during the dog days of summer!


For Albarino, seek out Martin Codax. And for Godello, Val de Sil Montenovo is a moderately priced way to start! Delicious!

still grilling

Deborah

The pleasures of the season are coming hard and fast. To spend as much time outdoors as possible I am grilling in my back yard at least two or three times a week. This weekend I came up with a dish which will be my go-to recipe for the summer: a grilled vegetable salad with mango. The addition of grilled mango to the vegetables added a perfect sweet-tart-fruity and refreshing zing. I am going to experiment with grilled peaches and pineapple as variations on this theme.

Grilled fruit on its own is delicious and paired with grilled vegetables, SUBLIME!

Vegetables and fruit are cut into flat wedges to go on the grill.

Threading cherry tomatoes on to a skewer will keep them from rolling around the grill when cooking. I want to try this with grapes. I wonder how they would taste grilled?

Sometimes I cut peppers up before grilling, sometimes I just throw them on whole.

Grilled Vegetable Salad with Mango

Fruit and Vegetables for the grill:

1/4 cup Olive oil or vegetable oil 

2 Bell peppers- left whole

1 sweet onion- sliced into wedges with the root still attached

3 carrots- cut into diagonal wedges

1 zucchini- cut into diagonal wedges

1 pint cherry tomatoes- threaded onto wooden skewers

1 mango, peeled and sliced into flat wedges

Lightly brush all everything with some olive oil. Cook each of the vegetables and fruit over a hot coal fire for about 8 minutes on each side. For the whole bell peppers, allow them to blacken on all sides, then remove from the grill and let them cool under a dish towel to capture the steam. When the peppers are cool to the touch, peel off the blackened skin and cut the flesh into two inch wide strips, discarding the stem, inner membranes and seeds. Place all cooked vegetables and fruit in a large bowl and toss together.

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon dried mustard

3 Tbs. red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup extra virgin olive oil

3 Tbs. chopped fresh herbs (a single herb or any combination of: parsley, basil, chives, tarragon, dill, mint)

Combine first five ingredients in a small bowl and whisk to combine. Slowly drizzle in the olive oil, whisking as you go to make an emulsion. Add the fresh herbs and taste to adjust seasonings. Pour vinaigrette over the grilled vegetables and fruit. Cover and refrigerate. Serve cold or at room temp.

Serves four.

Amanda
This recipe has "summertime" written all over it. Therefore, an equally "summery" wine would be an ideal match! Commonly known as a light dessert wine, Moscato d'Asti would be perfect here. I can't think of a better choice for Deb's Grilled Vegetable and Mango salad. Even if a wine has a particular "label" associated with it, like "dessert wine", don't be afraid to experiment with it by trying it with different foods.

Moscato d'Asti hails from Piedmont, Italy. Slightly "frizzante" with a low alcohol content (typically about 5%), this sparkler has lush, rich, fresh fruit flavors of peach, apricot and honey. Made from white Moscato grapes, the wine gives off a wonderfully fragrant bouquet. Simply delicious! The sweetness and refreshing characteristics of the mango bring out the best in Deb's dish, and will really make a nice connection with the Moscato. My mouth waters just thinking about it!

One of the most talented makers of Moscato d'Asti is Stephano Perrone, whose formidable reputation rests on the production of his two Moscatos: Sourgal and Clarte. Both are exquisite - summertime in a glass! The Clarte has even been rated Italy's finest Moscato! Moscatos typically range from $15-$20. Another fine producer is La Spinetta. If you have not yet had the extreme pleasure of sipping Moscato on a hot summer's day, and would like to try one, both of these producers are worth seeking out.

Last Chance

Deborah
This time of year cooking is all about abundance. The harvest is in and we must use it or lose it. This is when preserving methods come in to play. After harvesting my garden herbs I make logs of herb butter to freeze and use all winter. If I am lucky to get my hands on them I will make batches of stewed tomatoes to use in soups, stews and sauces to last me through the growing drought.  I have already cut up the last great peaches I came across and have them in my freezer.

Sage makes a really tasty herb butter, so good on roasted squashes.

Bell peppers are on my mind right now and it is all about roasting. What better way to bring out the flavor and extend their shelf life? I keep all types and colors of roasted peppers topped with olive oil in the fridge and use them in so many dishes like frittatas, salads and pilafs.

Roasting methods are pretty basic, either on top of the stove directly on the burner, or in the oven on a sheet pan or on the grill. Oven baking at 400 F takes about 25 minutes. I have used all these roasting techniques interchangeably, depending on what I am doing in the kitchen. I try not to turn on the oven to roast a few small peppers if I am not cooking anything else in there. In those cases I will use the stove top method, which is a bit messier because you  have to clean up the juices that inevitably escape from the pepper onto the cook top, and well, I don't really like cleaning up as much as I like cooking. If I have peppers on hand when I am grilling outdoors I try to remember to throw them on the grill even if I am not serving them at that meal because they keep so well and they taste so good.

In all cases the roasting process is simple. Cook the whole pepper, turning them a few times to get all sides of the skin softened and blistered. Once cooked, remove from heat and cover the peppers to allow them to steam at room temperature. Sometimes I just put a bowl over them or throw a dish towel on top to do that job. I hate to waste a large clean zip-lock baggie for that task as I so often see being instructed in cookbook recipes and in cooking demos. It doesn't have to be an airtight seal, you just want to trap some of the steamy heat coming off the pepper to help remove the skin. Leave them to steam until they are cool enough to handle and the skin should slide right off. This is an easy task, but not necessarily a neat one. Remove the seeds too and you will be left with a deep glossy flesh. I will then cut the peppers into strips and store in a small container covered with olive oil to keep in the fridge for as long as they last. Usually not long.

A very yummy treat is a roasted pepper and feta cheese dip that tastes great with crudite or chips. I made some this weekend and slathered it on top of sandwiches. It stores well and tastes even better the next day.  It makes a really elegant dip that would be nice with a great wine to start a meal. Any ideas about that Amanda?

Roasted Pepper and Feta Dip
2 roasted red peppers, skin and seeds removed
8 oz feta cheese
1 garlic clove peeled
2 Tbs. olive oil
1 teas. paprika
1/4 teas. cayenne pepper
1/2 teas. salt
1 Tbs. lemon juice

Place all ingredients in a food processor and blend till smooth. Store in a container. Serve with crudite or pita chips. Make the night before to allow flavors to develop (but it tastes good immediately  after making too!).

Amanda
Yum Yum! This sounds terrific and rather straightforward. Before getting to my wine comments, I wanted to mention the delicious cauliflower soup that I made from your recipe yesterday. Though I had every intention of making it last week, it actually came to fruition only yesterday. There's never a shortage of interruptions in my household! The soup was easy to prepare,  which is great if your time is limited. I added some carrots I had on hand and wanted to use up, as well as some onion. As mentioned, I also bought some kale to include as well. Love to get those dark leafy greens in anyway I can. It was great. Perfectly comforting! I will enjoy it all week for lunch. Thanks for sharing it!

Hmmm. Roasted red pepper and feta dip. Sauvignon Blanc. Look for Sancerre, which is located in the Loire Valley region of France. It is 100% Sauvignon Blanc and has wonderful acidity and minerality. Think crisp green apple flavors. Pascal Jolivet produces wonderful Sancerre. His wines should be pretty easy to find as well. But if you want to be adventurous and try something new, you could also consider Feta's Greek routes and stick within that "theme". Moschifilero is a white grape which produces highly aromatic, fresh and floral wines. Flavors of melon and citrus abound. It is grown in the AOC region of Mantinia, in the Peloponnese. A well-known producer of Greek wines is Boutari, and they make a terrific premium white made from 100% Moschifilero grapes. With all of the holidays coming up, this would be a perfect combination to bring to a get-together. And fun, too! Especially if the crowd includes wine lovers. Why not bring a bowl of this dip, some pita for dipping, and a bottle of Moschifilero!