 | ||||||
| ||||||
Roasted Peppers
1 lb. fresh red peppers (sweet red capsicum peppers)
1/4 c. lemon juice
salt
Preheat broiler as hot as you can get it. Turn red peppers under the broiler until their skins come up in black bubbles. Cool the peppers until you can handle them comfortably. Remove the skins, stems, cores, and seeds. (This is messy work. I have tried removing the innards first, before putting the peppers under the broiler, and the result is not so good as this way.) Cut the peppers into finger shapes. Flavor them with fresh lemon juice and salt. Let them sit for several hours, draining off the liquid that forms. Serves 4.
“People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this.”
Fran Lebowitz, Metropolitan Life (1978)
A tenth of the 7 million tons of rice grown in the U.S. each year goes into the making of beer
|
