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.
ROASTED RED PEPPER MOUSSE
This is very good with the Cauliflower Salad on the side for crunch.
Provided by Laura Calder : Cooking Channel
Categories appetizer
Time 4h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
- Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
- Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
RED-PEPPER MOUSSE
Provided by Molly O'Neill
Categories appetizer
Time 3h30m
Yield One and one-half cups
Number Of Ingredients 6
Steps:
- Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes. Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes. Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds. Do not rinse the peppers.
- Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.
- In a small saucepan, heat 1/2 cup of the puree over low heat until it is hot, but not boiling, and remove from the heat. Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree. Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree. Place in the food processor and process briefly to combine well.
- Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 5 grams
RED PEPPER MOUSSE
Provided by Molly O'Neill
Categories weekday, condiments, dips and spreads
Time 40m
Yield Four servings
Number Of Ingredients 7
Steps:
- Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
- Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 8 grams
RED PEPPER MOUSSE
From "A Crowd Pleaser", Good Food Magazine, December 1986. Served cold with some savory crackers, this is an elegant addition to your cocktail party buffet table. Preparation time does not include chilling time. This can be made ahead and chilled overnight, which leaves you time on the day of the party to prepare your hot hors d'oeuvres.
Provided by JackieOhNo
Categories Spreads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
- Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
- Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
- Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
- Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.
Nutrition Facts : Calories 68.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 22.3, Sodium 43.7, Carbohydrate 2.6, Fiber 0.6, Sugar 1.5, Protein 1
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