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Post by Kenny on Apr 16, 2005 13:31:04 GMT 10
Last night I blackened three large red peppers, peeled and seeded 'em and left them overnight in olive oil, 3 garlic cloves and fresh rosemary, I was surpiosed how much I ende dup with.
Anyway, have just had some of these heavenly slivers ina ciabatta roll with ham, tomato, cucumber. Amazing.
Anyone got any tips what to do with the rest of 'em? I seem to recall seeing the odd pasta recipe that uses 'em. But maybe just as is is the go. Or maybe on roast with avocado, S&P and lemon juice.
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Post by vickihb2 on Apr 17, 2005 18:48:25 GMT 10
Kenny there are so may things you can do with these.
You don't have to eat them all at once. If you put them in a clean dry jar and cover them with oil, then put the jar in fridge they will last for months. You can leave the garlic and herbs in too.
When you eat them let them come back to room temp first. (Hate cold food).
If you have a food processor you can make a red pepper dip with soft white cheese like ricotta or fetta even and cooked peppers, with EV olive oil and lemon and garlic. You could do it with thick Greek yogurt too and leave out the lemon and oil if you want, add choped flat leaf parsley or corainder or mint.
Put them in paella, at the last minute just heat through.
Make layers of peppers, grilled eggplant, fresh parsley/mint/basil and crumbled fetta and roll them up. You can cut them into cute bite size pieces for parties or just serve them whole. Drizzle with Olive Oil before serving.
If you don't already have any of her books Claudia Rodenis about the best writer on Mediterranean cooking. Her book Mediterranean Cookery has been reprinted so many times because it is THE bible of this kind of food. I know this because I often give it as a gift when a new young friend discovers the joys of cooking and every time I do it is a new edition.
If you only had one cookbook that would be the one to have.
In that book she covers recipes from France, Italy, Spain, Turkey, Syria, Lebanon, Greece plus a lot of north Africab recipes (she was born in Egypt). I have a soft spot for this book because I grew up on this kind of food, but really it has so many great recipes you would never run out of ideas. And everyone would think you are a genius. My brother used some of these recipes at his last bar and they kept getting in the top 10 lists for bar food in Melbourne. Her book on Jewish Cookery is excellent too.
I have an enormous collection of cookery books and if I had to keep just one, it would have to be Claudia!
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Post by isaacs on Apr 17, 2005 18:53:52 GMT 10
Keep the food porn coming! If you guys will cook for me (and serve cheese) I'll play for you. You can invite your friends and enemies. Deal?
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Post by vickihb2 on Apr 18, 2005 11:26:56 GMT 10
Better get the piano tuned. You're on Isaacs!
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Post by vickihb2 on Apr 18, 2005 11:49:50 GMT 10
Sometimes people ask me how I learnt to cook.
I learnt from my grandmothers but I explanded my rep significantly by reading and researching. My advice to anyone who wants to learn how to cook is always: just follow the recipe. That's why it is written down. It works.
Another major hint in learning how to cook is: read the whole recipe first before you start.
Other food writers of worthiness are:
Madhur Jaffrey
Prue Leith
Jill Dupleix
Gary Rhodes
Anna Del Conte
Valentina Harris
Jane Grigson
Rose Gray and Ruth Rogers (River Cafe)
Roux Bros.
Gabriel Gate and Delia Smith are excellent writers for people who think they can't cook very well. They write fool proof recipes and most of their recipes are decent fare.
If you are going to get really serious you should also invest in Larousse Gastronomique and Stephanie Alexander's The Cook's Companion.
For cooking technique on TV:
Giorgio Locatelli
Gary Rhodes
Carluccio (I held his hand once ...sigh)
Delia (if you can stand watching her - she is a very good teacher)
Lydia
and Rosemary (I think that's her name) the Castle Cook
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Post by isaacs on Apr 18, 2005 13:37:39 GMT 10
Great Vicki, my next visit to Melbourne OK? Get Joe to come, we can play 4 hands, though I don't think he is interested in food.... ;-)
Regarding cookery writers I have to put a plug in for my famous aunt Charmaine Solomon.
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Post by vickihb2 on Apr 19, 2005 15:34:10 GMT 10
Your Aunty Charmaine is very good too, I nearly included her in my list but it was getting too long.
I have several of her books and use many of her recipes on a regular basis. I've been producing her tomato and chillie chutney for seven years, I have to hide the jars in my pantry from my family and friends or else it disappears.
Thanks for the heads up. I won't be cooking anything from Charmaine's books when and if, you finally make it for dinner cos you'll know the source! (No pun intended).
Oh dear now all my secrets are OUT!
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Post by isaacs on Apr 19, 2005 15:52:25 GMT 10
Of course Charmaine has her line of instant sauces available in gourmet food stores. The ultimate cheat. Just add meat and fair dinkum green curry etc. So much better than the instant Asian sauces in the supermarket, but you pay for the quality. God, I'm sounding so nepotistic, believe me, she doesn't need the publicity.
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Post by johnk on Apr 19, 2005 23:00:50 GMT 10
nothing wrong with honouring your Aunty if her stuff is good. SO now can you ask her to start putting your website in her cooking books?
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Post by Kenny on Apr 21, 2005 13:39:46 GMT 10
My aunty isn't a cook, well-known or otherwise. She's an armadillo.
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Post by vickihb2 on Apr 21, 2005 13:46:14 GMT 10
Right, Kenny, I'm getting worried about you. I think we should meet for a coffee and a chat soon. I think I might know your Armadillo aunty. I met her in Hospital in the 80s.
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Post by Bud on Apr 22, 2005 13:27:24 GMT 10
u cud use the peppers 2 stuff roast armadillo  |
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Post by Kenny on Apr 23, 2005 11:20:59 GMT 10
Time to make another batch tomorrow; this lot got used mainly in take-to-work samwidges wif salami, rocket; also a salad wif rocket. Yummy. I reckon I also may get around to some baking tomorrow, in between keeping the sofa warm, watching footy while listening to Roky Erickson, staying up late to watch the San Marino GP. I may even be able to fit in a nap somewhere, having worked like very hard this week getting our 8-page jazzfest liftout out. And as I've just started playing some Ellington on the 'phones and loving it, I can feel a Ducal binge coming on.
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