Redpepperpuree Recipes

ROASTED RED PEPPER PURéE

Steps:

• Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers' juices. Don't rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
• Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).

ROASTED RED PEPPERS

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.

RED PEPPER PUREE DRESSING

Steps:

• Preheat oven to 200c. Wash, deseed and cut the peppers in half. Place on a baking tray with same rosemary, thyme and garlic gloves. Cook in oven until Pepper skin goes soft.
• Remove the skin from the peppers and slice them.
• Put in the a blender with same olive oil. Blend until smooth and add the seasoning.
• Pass through a fine sieve.
• Serve with anything.

RED PEPPER PUREE

Steps:

• Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
• Remove from the oven, fold the foil over the peppers and allow them to cool.
• Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
• Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
• Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
• Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
• Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
• Fold into omelets or scrambled eggs, with or without cooked vegetables.
• Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
• Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
• Spread on crostini or pizza before baking.
• Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
• Serve as a condiment with grilled or roasted fish, meat, or chicken.
• Stir into soups or stews just before serving.
• Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.

ROASTED RED PEPPER PURéE

Steps:

• Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

ROASTED RED PEPPER PUREE

Steps:

• Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
• Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
• Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.

SWEET RED PEPPER PUREE

Steps:

• Combine pepper pieces and other ingredients in a saucepan.
• Bring to a boil, cover and cook over medium heat for approx 15 minutes.
• Drain.
• Place ingredients in a blender and process until mixture is smooth.
• Serve over steamed rice, green beans or spread on toasted Italian bread.