Friday, October 01, 2010

Roastin' red peppers

Nothing enhances the flavor of sweet red bell peppers like being roasted over an open flame. Heat even benefits Anaheim and poblano chilies, slightly hotter cousins to the sweet peppers. Roasting concentrates the flavor and caramelizes the natural sugars. Once the charred skin has been removed, the peppers can be sliced, diced or pureed and used in almost any dish.

I took this picture out Charlotte's Bakery and Cafe in Diamond Springs last month. Since chef and owner Carolyn Kumpe doesn't have a gas range or charbroiler inside the cafe, her cooks roast red peppers on the propane grill outside the store. Once roasted, the peppers can be used in sandwiches, salads and soups of all kinds.

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