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Peppers
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Bell Peppers, Washington, USA
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La Belle Cuisine
Roasted Bell Peppers
Kitchen Sessions with Charlie Trotter
by Charlie Trotter, 1999, Ten Speed Press
“Purée
these peppers with a little olive oil for a great sauce.”
Yield: about 3/4 cup
4 bell peppers [any color you choose]
3 tablespoons olive oil
Method – Coat the whole peppers with olive oil. Place
on an open grill or flame and roast until black on one side, about 3
minutes. Turn and repeat. Place the roasted peppers in a bowl, cover with
plastic wrap, and let stand
for 5 minutes. Peel off the skin. Seed, remove
the stems, and cut the
peppers to the desired size.
Here is a slightly different take on the procedure…
To Peel a Peck of Peppers
 
The Way to Cook
by Julia Child, 1994, Alfred A. Knopf
“The only way to peel peppers is to blister the skin so that
it rises off the
flesh and can be stripped off. For just a pepper or two,
you may spear
them one at a time with a 2-pronged fork, and turn them over a
gas
flame –
or around a portable blowtorch – until the skin blisters all
over.
Or roast
them 3 or 4 at a time over a grill, turning another side to
the
coals as each
part blisters, or set them under a broiler. While the rest
of the peck are on
or under the fire, rapidly cut the hot peppers in
half,
remove the stems
and seeds, and peel off the skin – do not delay
since a
blackened skin can eventually blacken the flesh. (Although some
practitioners close the warm peppers in a paper bag
for 5 to 10 minutes
before peeling, I have never
found that to be necessary
when the skins
are well blistered.)”
Buying
and storing bell peppers – Look over each pepper carefully to be
sure
it
has no pock marks or bad spots, and that it is glossy and form all
over.
Refrigerate them in a plastic bag, and plan to use them within 2 or
3 days,
since they do not keep well at temperatures under 45 degrees F.
And as
long as we’re at it (and, BTW, this is my favorite)…
Roasted Bell Peppers
Commander's Kitchen:
Take Home the True Taste
of New Orleans with More
than 150 Recipes from
Commander's Palace Restaurant
by Ti Adelaide Martin and Jamie Shannon,
2000, Broadway
Books/Random House
 
“Good roasted peppers are available commercially, but whether you buy them
or make your own, they are a staple in the Creole cook’s repertoire. We use
them in sauces, as a condiment, on sandwiches, in salads, and on and on.”
Makes approximately 1 quart
8 large ripe bell peppers, any color
1/2 cup olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
Preheat the oven to 450 degrees F.
Place the peppers in a large bowl, add the olive oil, and mix. Season
with
salt and pepper, and mix again, coating all sides with oil and sea-
soning.
Place the peppers in a large roasting pan, and pour any excess
oil and
seasoning in the bowl on top of the peppers. Set the bowl aside.
Roast the peppers until their skins start to blister, then turn them over.
When the peppers are dark and blistered on all sides (about 25 to 30
minutes, depending on how thick the peppers are), remove them from
the oven.
Return the peppers to the bowl, along with any liquid in the roasting
pan.
Cover the bowl tightly with plastic wrap and place in a cool area.
While
they cool, the peppers will shrink and, if the seal is airtight, the
plastic
will
pull into the center of the bowl like a tight drum. This will
help pull
skin
away from the wall of the pepper. Let cool for about 45
to 60 minutes,
and the peppers will be ready to peel.
Working over the bowl, gently remove and discard the stem of 1 pepper,
taking as many seeds as possible with it. Pour any liquid inside the pepper
back into the bowl. Peel and discard the skin, and return the pepper to the
bowl. Repeat with remaining peppers. When the peppers are completely peeled,
shake off any seeds or remaining skin. When peppers have cooled, place them
in a glass or plastic storage container, and strain all liquid into
the
container. Cover and refrigerate with the peppers whole. Use as spe-
cified in
recipes…or as a condiment. They will keep for a couple of weeks.
Chef Jamie’s Tips: Roasted peppers are very flavorful. Most of the flavor
comes
from the oil, which is why I discourage frying the peppers or washing
them after frying. There are other ways to skin peppers, but I like the
method in this recipe
best. Frying produces a greasy, messy product. And
burning off the skin gives the pepper too much of a charcoal flavor, besides
making the peppers so hard to peel
that you never seem to get all the skin
off. And I don’t like rinsing the peppers
under water and peeling because
you lose too much rich flavor.
The liquid from the peppers also contains a lot of flavor, so I use the
liquid,
which includes oil, for a dressing or marinade, and, sometimes, in
cold foods.
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