Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Sunday, December 4, 2011

Bell Peppers Add Color and Flavor to Side Dishes

Red Bell peppers are a colorful and flavorful way to include a vegetable side in your next dinner recipe rotation. This recipe pairs the peppers with broccoli rabe, another interesting twist on the ordinary vegetable offerings.

Broccoli Rabe with Roasted Red Peppers
2 large red bell peppers
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
pure, olive oil, as needed
Matt's Mix (or salt & pepper), as needed
Char peppers directly over grill or broil until blackened on all sides. Enclose peppers in a mixing bowl tightly covered with plastic wrap for 20 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips.

Working in batches, cook broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well.
Heat olive oil in heavy large pot over medium-high heat. Add broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with Matt's Mix (available at Joe's Produce) or salt and pepper and serve.

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