Poivrons Aux Anchois Sweet Peppers Wanchovy Vinaigrette Recipes

ANCHOVY VINAIGRETTE

Steps:

• Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
• Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

GARLIC BELL PEPPER VINAIGRETTE

Steps:

• Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

ROASTED SWEET PEPPERS, SOUR ORANGE VINAIGRETTE & GOAT CHEESE

Steps:

• Turn on two gas-fired stovetop burners (or fire up the grill) and roast the peppers directly on the flames, turning them often with tongs, until fully blackened. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam until cool enough to touch.
• Rub off the black skins, cut out the stems, remove the seeds, and rip the peppers in half. Cut the pepper flesh into strips and then on the diagonal into 1-inch-wide diamonds.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it turns light golden brown. Add the peppers, season with ¼ teaspoon salt, a few cranks of pepper, and a pinch of sugar, and cook over medium-low heat, stirring occasionally, until the peppers soften and sweeten, about 15 minutes.
• Meanwhile, for the sour orange vinaigrette, whisk together the remaining 1 tablespoon olive oil, ½ teaspoon salt, black pepper to taste, the red pepper flakes, and the orange and lemon juices.
• Lay the cooked peppers out on a platter, drizzle with the sour orange vinaigrette, and top with the crumbled cheese. Serve warm or at room temperature, with grilled bread.

SWEET VINAIGRETTE

Steps:

• With food processor running, drop garlic and parsley down feed tube and let process until garlic is minced.
• Turn off machine and remove cover, add all remaining ingredients except salt and pepper, replace cover and process for several seconds until well blended.
• Taste and add more honey if you wish, and salt and pepper to taste.
• Keep bottled in the fridge and shake well before using.
• Makes enough to dress about 2 salads; also makes a great marinade for chicken breasts.

GNOCCHI WITH HOT AND SWEET PEPPERS

Steps:

• Heat the oven to 450 degrees. In a 3-quart, oven-safe dish (like a 9-by-13-inch pan or a Dutch oven), combine the bell peppers, tomatoes, 1/4 cup oil, chipotle and 1 teaspoon salt. Stir to combine, then place on the oven's center rack.
• On a sheet pan, break up the gnocchi and toss with the remaining 2 tablespoons oil (no need to boil first). Season with salt and shake into an even layer. Transfer to the oven's bottom rack. Roast both the vegetables and the gnocchi until the vegetables are softened and charred in spots and the gnocchi is crisp underneath and still squishy in the middle, 25 to 30 minutes (no need to stir partway through).
• Transfer the gnocchi to the roasted peppers and stir until the gnocchi is glossy red.

POIVRONS AUX ANCHOIS (SWEET PEPPERS W/ANCHOVY VINAIGRETTE

Steps:

• Preheat broiler.
• Line a baking tray with foil and arrange the peppers on the tray.
• place about four to five inches from the broiler and cook until the peppers are charred all over.
• Note: If you have a gas cooktop, this can be done by holding the peppers over the open flame (or you can cheat completely and use jarred roasted peppers.).
• Remove from the oven, place in a paper bag and let sit for about five minutes or until they are cool enough to handle.
• Pull away the skin of the peppers, remove the core, seeds and membranes and slice into halves or quarters.
• Arrange the peppers on individual plates, criss crossing anchovies over the tops of the peppers.
• Whisk together the garlic, oil, lemon juice and parsley and drizzle over the peppers and anchovies.
• Garnish with lemon wedges and, if you like (I do!) capers.
• Serve with crusty bread and wine (my father liked this with an ice cold beer).