ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
RED PEPPER RELISH
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g
RED PEPPER FONDANT
"Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood." (Julian Armstrong, Montreal Gazette)
Provided by Jodi B.
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
- Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
- Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
- Pour mixture into a blender and purée, then strain through a sieve.
- Season with salt and pepper to taste.
- In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
- Stir into red pepper mixture.
- Whip cream just until peaks form; do not whip until stiff.
- Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
- Serve topped with crab or seafood salad.
Nutrition Facts : Calories 125.9, Fat 10.8, SaturatedFat 6.7, Cholesterol 36.8, Sodium 12, Carbohydrate 3.8, Fiber 0.7, Sugar 1.8, Protein 1.6
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