Oven Roasted Peppers

Directions from a variety of sources, until I come up with my own preferred method.

From:  http://allrecipes.com/howto/roasting-peppers/detail.aspx

Roasting Peppers

By: Allrecipes Staff

Enjoy the succulent sweetness of a freshly roasted pepper prepared at home.

Roasting peppers at home is remarkably easy. The whole process takes less than 40 minutes, uses very few kitchen tools, and is nearly foolproof. Both sweet and hot peppers can be roasted in this manner.

1. We have opted to roast two sweet bell peppers, one red and one green. We recommend using two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled. Preheat your oven’s broiler.

2. Coat each pepper evenly with oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper.

3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.

5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven.

6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skins.

7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper’s length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed.

10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad.

Use fresh roasted in these recipes:

From:  http://recipes.howstuffworks.com/oven-roasted-peppers-and-onions-recipe.htm

Oven-Roasted Peppers and Onions

by the Editors of Publications International, Ltd.

Oven-Roasted Peppers  and Onions Photo

Oven-Roasted Peppers and Onions
Yield: Makes 6 servings
Providing more than five times the daily RDA for vitamin C, this flavorful, eye-catching side dish adds variety to ordinary vegetable fare.

Ingredients:

Nonstick olive oil cooking spray
2
medium green bell peppers
2
medium red bell peppers
2
medium yellow bell peppers
4
small onions
1
teaspoon dried Italian seasoning
1/2
teaspoon dried basil
1/4
teaspoon ground cumin
Preparation:
1.
Preheat oven to 375°F. Spray 15X10-inch jelly-roll pan with cooking spray.
2.
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Spray vegetables with cooking spray. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin.
3.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 4 mg
Protein 3 g
Fiber 4 g
Carbohydrate 20 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 6 %
Calories 84
Dietary Exchange:
Vegetable 3-1/2
This recipe appears in: Italian

From: http://www.care2.com/greenliving/roasted-peppers-garlic.html

Annie B. Bond

Roasted Peppers with Garlic Recipe

posted by Annie B. Bond Nov 18, 2000 12:03 am
filed under: Food & Recipes, Entrees

Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).

This dish is impossible to resist: tender roasted peppers topped with creamy cheese simply burst with summery colors and flavors. Olives and basil combined with the peppers and healthy garlic give this dish a visual appeal that matches the great taste and nutrition.

The best of the Italian garden on a plate.

INGREDIENTS
1 head garlic, garnish
2 large red bell peppers
2 large yellow bell peppers
1 clove elephant garlic, peeled and minced
1/3 cup olive oil
1 teaspoon salt
1/4 teaspoon ground cloves
Juice of 1/2 lemon
6 slices Bel Paese cheese, 1 inch in diameter
1/2 cup mixture of opal and green basil, thinly sliced, garnish
Kalamata or green Cerignola olives, garnish

Preheat the oven to 350 degrees.

1. Break the garlic into cloves and roast covered in an ovenproof baking dish 20-30 minutes. Remove from the oven, then when the garlic is cool enough to handle, gentle squeeze the cloves out of their skins. Cut the cloves in half vertically and set aside.

2. Increase the oven temperature to 450 degrees. Place the peppers, with their stems intact, on a baking sheet or in a roasting pan, and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool.

3. Place the elephant garlic, oil, salt, cloves, and lemon juice in a blender and mix 2-3 minutes, or until the mixture becomes a smooth sauce. Pour into a small bowl.

4. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Cut the peppers into vertical quarters and arrange on a serving dish. Top with the cheese rounds. Whisk the oil mixture 1 minute, then pour over the peppers and cheese. Garnish with basil, roasted garlic, and olives. Serve immediately.

Serves 4-6.

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Eric’s Decadent Cheesy Scalloped Potatoes

This past Christmas when we had the family over for a holiday dinner, I decided to try & make some scalloped potatoes.  I found a ton of recopies online, and took what I liked from some & what I liked from others and put them all together… leaving out the stuff I didn’t like.  They turned out really well, to the compliments of everyone.  The only problem is that I didn’t write down what I did… so I had no idea when I went to make them again for an Easter  dinner yesterday.  Last time, like everyone in the kitchen, I kept adding stuff until the sauce looked & tasted just right.

Friday night, I pulled out the same printed recipes from last time…. made sure we had most of the stuff here & popped what I needed on to the grocery list.  This time I wrote down what went into it, but I may have the portions off… Where I have “cup” or “Tablespoon”, I may have just dumped some stuff in by eye.

People have asked how I made them, so I’ll try writing it out coherently here.  I’ll add that  my wife, Bethany, washed & cut the potatoes while I made the sauce… which was invaluable… because the sauce needed to be watched, and cut potatoes that sit for any period of time get all brown.  I guess I could have cut them & put them in some cold water to halt the browning if I absolutely had to… but we get along well in the kitchen, and it’s nice to cook together sometimes.  (I offered for her to do the sauce & to put me on potato duty, but she declined in case the cause didn’t turn out well, the blame could go solely on me.)

Eric’s Decadent Cheesy Scalloped Potatoes:

Ingredients:

  • 5 lb. bag of russet potatoes
  • 2 cups shredded Sharp Cheddar Cheese (I buy the stuff in bags, this is 1 small bag.)
  • 2 cups shredded Colby & Monterey Jack Cheese (The store brand was 2 bags for $5 I think.)
  • 1 pint (2 cups / 16 fl. oz.) heavy cream
  • 1½ cups buttermilk
  • 1 stick (8 Tbsp.) butter
  • ½ cup Parmesan cheese
  • 4 Tbsp. flour
  • 4 Tbsp. corn starch
  • Salt/Pepper/Season All to taste
  • 1 tsp minced garlic (I used the stuff minced & put in olive oil, in little jars)
  • 2 Tbsp. sour cream
  • 2 Tbsp. Miracle Whip or mayonnaise… (or 1 Tbsp. Each!)
  • 1 sm. bag bacon bits
  • bread crumbs (or crackers)

Stuff:

  • potato scrubber
  • cutting board
  • knife
  • 9″ x 13″ glass baking dish
  • sauce pan
  • spoon and/or wisk
  • large bowl (if you’re gonna soak the potatoes)
  • measuring cup & spoons
  • aluminum foil
  • hot pads
  • oven
  • stove top

Directions:

  1. Preheat the oven to 350°.
  2. Wash & slice the potatoes, store in cold water if you have to so they don’t brown… or have someone do that while you…
  3. Grease a 9 x 13 glass baking dish with the stick of butter.  Melt the rest of the butter on medium heat in a saucepan.
  4. Add the flour & corn starch to the butter to make a roux.
  5. Turn it down to low heat, & slowly stir in the cream, buttermilk, sour cream,  & mayo/Miracle Whip.  Stir like a madman.
  6. Add the bacon bits, garlic, Parmesan cheese, and salt/pepper/spices to taste.  Don’t forget to stir.
  7. Add about half of each kind of shredded cheese to the mix, keep stirring like a madman.
  8. Pull the sauce from the heat, keep stirring… add a little to the bottom of the baking dish.
  9. Later potatoes, sauce, & remaining shredded cheese… saving a nice amount of shredded cheese for the top.
  10. Cover with foil, bake at 350° for an hour.
  11. Pull it out, uncover, top with bread crumbs or crumbled up crackers, add some additional seasoning if so inclined, and pop it back in for another 15 minutes.

Well, there you have it.  Pretty simple, and nothing makes me happier than cheese & potatoes.  I noticed a lot of scalloped potato recipes don’t have cheese, but really… where’s the fun in that?  Some also used a cream of chicken or cream of potato soup… makes it too much like White Trash ‘Taters for me.  You may want to skip the breading, use chips or those crispy canned fried onions.  Everyone has their own thing that they dig.  Yukon Gold potatoes would make this really nice, probably wouldn’t need to cook as long…red potatoes might make it bitey…  A mix may be nice.  As far as the spices, I used coarse ground black pepper, I think some dry mustard, paprika, and some McKormick Season All.