Peppers

Blistered Shishito Peppers

2 – 4 appetizer servings (adapted from Food52.com)
Ingredients:
1 lb. shishito peppers, preferably with stems intact
grapeseed oil (or another oil with a high smoke point)
flaky salt
1 lime, cut into wedges
Directions:
1. Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don’t overcrowd them. Don’t stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides.
2. Once they are “tender to the tooth”, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don’t hold back. Add a squeeze of lime. Enjoy immediately.

Claudine’s Vegetable Red Curry Coconut Soup

Claudine Arndt shared this recipe at the cooking class she led last week. She said this is a recipe she uses throughout the season, varying the vegetables with what’s in season. Feel free to vary amounts – as Claudine did at the class – more veggies, more broth … you get the idea!
1 14 oz can coconut milk
½-1 Tablespoon red curry paste
1-2 Tablespoons fish sauce
1 Tablespoon brown sugar
1-2 cups vegetables
1/3 cup water or chicken broth
Cilantro to taste
Basil, to taste
4-6 oz shrimp, chicken, or tofu (optional), cut into bite-sized pieces

In a large saucepan simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, vegetables, and water or broth.

Simmer 5-7 minutes, stirring occasionally. Stir in shrimp (or chick or tofu) and continue cooking 3-5 minutes, until cooked. Garnish with fresh basil and cilantro.

Service with rice, rice noodles, or bean thread noodles.

General Roasting of Chili Peppers (Sweet or Hot)

(harmonyvalleyfarm.com)

Remove the top and scoop the seed out, halving if necessary. Preheat your oven to 500-degrees or turn on the broiler. Rub the outside of the lightly pepper with a neutral oil like canola. Place the peppers on a cookie sheet, skin side up if halved. Toss in the oven or under the broiler and roast until all the skins are black on all sides. Take out of the oven and put into a paper bag or in a bowl covered with plastic wrap for about 10 minutes. The steam from the peppers will make the skins slip off. the peppers are ready to use in salsa, tomato sauces, chopped and mixed with cream cheese for bagels, on sandwiches, and in omelets.

Fresh Salsa

½ cup chopped onions
1 cup chopped tomatoes
½ cup chopped bell peppers
1-3 jalapenos finely chopped
2 Tablespoons vinegar or lime juice
1 teaspoon sugar
Pinch of salt
1 Tablespoon fresh cilantro

Mix everything together and enjoy with chips, beans and rice, etc.

Leeks & Peppers with Linguine

(adapted from myrecipes.com)

1 (9 oz) package refrigerated linguine, uncooked OR dry linguine noodles
2 medium leeks
1 small bell pepper, chopped
2 Tbsp. Olive oil
1 (14.5 oz) can crushed tomatoes OR a rustic, homemade tomato sauce
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano OR chopped Roma tomatoes and added fresh/dried basil, garlic, and oregano to taste
¼ tsp salt
Fresh ground pepper to taste
2 Tbsp chopped fresh Italian parsley
½ cup crumbled feta cheese (optional)

Cook linguine according to package directions, drain and set aside.
Remove and discard green tops from leeks. Cut white portions in half lengthwise, wash and dry, and cut into ¼ inch slices.
Heat oil over medium-high heat in a large skillet and sauté leeks and pepper until tender, about 5 to 6 minutes. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, for about 2 minutes. Stir in linguine and parsley; continue cooking, stirring occasionally, until thoroughly heated.
4. Sprinkle with cheese, if desired, and serve.

Mexican Bell Pepper Casserole

serves 4-6 (Farm Fresh and Fast; 2013) Author’s Note: “Poblano or Anaheim chili peppers can be substituted for part of the bell peppers if more kick is desired.”
2 Tbsp. butter or olive oil, plus more for greasing the baking dish
1⁄2 cup thinly sliced onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1⁄2 tsp. ground mustard
1⁄4 tsp. ground black pepper
1⁄4 tsp. cayenne
About 3 cups thinly sliced bell peppers
2 Tbsp. all-purpose flour
4 oz. Colby, grated
4 large eggs
1 1⁄2 cup sour cream
Smoked paprika

1. Butter a deep 8 x 8 baking dish. Preheat oven to 375 degrees. Heat the butter/olive oil in a heavy skillet. Sauté the onion and garlic with the spices and salt for a few minutes. When the onion is translucent, add the bell peppers and saute over low heat for about 10 minutes. Sprinkle in the flour, mix well, and saute until there is no extra liquid, about 7 minutes. Spread half of the pepper mixture in the bottom of the baking dish and top with half of the cheese. Repeat these layers.
2. Mix together the eggs and sour cream, blending well. Pour the mixture over the peppers and cheese and sprinkle with paprika. cover and bake for 20-25 minutes; uncover and bake for 15 minutes more.

Oven-Baked Ratatouille

10 cloves garlic
1 teaspoon fresh thyme, rosemary, or savory leaves
2 large onions, thinly sliced
Salt & freshly ground black pepper to taste
2 large eggplant, sliced 1⁄2 inch thick
2 tablespoons minced fresh parsley, basil, or chervil leaves for garnish
4 red or yellow bell peppers, stemmed,seeded and sliced in 3-4 pieces each
1⁄2 cup extra-virgin olive oil

1. Preheat the oven to 350
2. Peel and cut each garlic clove in half.
3. In a casserole, make a layer of onion, follwed by one of the eggplant, peppers, tomatoes, herbs, salt, pepper, and garlic cloves. Repeat. Drizzle the ratatouille with the olive oil and place in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender. Garnish and serve, hot or at room temperature.

Piquant Bell Peppers

serves 8 (epicurious.com) this recipe could easily be cut in half.

Ingredients
3 pounds (about 7) bell peppers, a combination of red, yellow and/or orange
1/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar

Directions
1. Cut peppers lengthwise into 1/2 inch thick strips.
2. Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
3. Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.

Cooks’ Notes: Peppers can be made up to 2 days ahead kept covered and chilled. Bring to room temperature or heat, covered, in a 350°F oven for 20 minutes before serving

Rick Bayless’ Drunken Pintos

Modified
When I asked for ideas for Poblano peppers, Mary White sent this one along!

Ingredients
2 Cups dry beans (pintos or black beans)
2 large white onions
6 Poblano peppers (can use other varieties but adjust number based on heat)
1 small pork shoulder
2-3 slices bacon (optional)

Preparation
Rinse beans well in colander and place in a large, oven safe cooking vessel. Cover beans with plenty of water and soak for 24 hours. This must be done with black beans. Pintos don’t really require soaking but they are more tender when soaked.
Next day – preheat oven to 425 and start heating beans in soaking water. You can cook them on the stovetop, but I like how they turn out in the oven better.
Place pablanos on a rimmed cookie sheet (use parchment underneath to protect pan). Blacken under a hot broiler turning as the skin changes – you want as much of the skin as possible to blacken. When mostly black place in a large bowl and cover with a towel to cool. Quickly brown pork shoulder on both sides on stovetop. I use a little olive oil. Once nicely browned cut up and add to bean pot leaving out the fat.
Optional: In pork pan, cook 2-3 slices of bacon and set aside for later.
In same pan, brown onions. As onions brown peel poblanos and remove some seeds. Cut into pieces and add to onions. Once all browned and mixed add to bean pot.
Cook beans on 425 for at least an hour. Then reduce heat to 350 for a couple of hours and then again to 275 for a bit longer – maybe an hour or so until you like the consistency. When beans are thoroughly cooked enjoy OR top with a little tequila (we don’t often do this, but it does taste fantastic), cilantro and crumbled bacon. I also often add a sprinkling of Cotija cheese, cilantro and lime to individual servings.
You can substitute bacon for pork shoulder – just add two raw slices to beans as they cook and then crumble two cooked slices on top at end.

Roasted Vegetable Salad

This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs – try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Sauteed Shishito Peppers

from Deborah Madison’s “Vegetable Literacy.” Madison calls these peppers, “summer’s best new bite!”This isn’t a recipe exactly, but some general instructions from Deborah Madison on how to prepare these treats! “Here’s what you do…
Heat a little olive oil in a wide saute pan until iti is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.” … For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarishi. If you have leftovers … chop off the stems and put the peppers in an omelet or some scrambled eggs.” Note: These peppers can also be prepared in a similar fashion only grilled.

Shishito Peppers

This method comes from Deborah Madison. It’s simple and delicious!

Here’s what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

You can probably do fancier, cheffy things with them, but they’re terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

Shishito Peppers

below is a basic recipe for cooked Shishito peppers that can also be cooked on the grill. These peppers are delicious on their own or dip them into hummus or the baba ghanoush recipe listed below in the eggplant links.

Shishito peppers
Olive oil
Lemon wedge
Salt, preferably flakey sea salt or Kosher salt

Clean peppers and dry completely. Transfer to a bowl and toss with oil, making sure to coat all the dips and bumps.

Preheat a medium skillet over medium heat. Add peppers and let them cook, flipping every minute or so, until they are tender with charred spots. Transfer peppers to a serving bowl, spritz with lemon juice, sprinkle with salt, toss and serve immediately.
** Peppers can also be charred over a grill, flipping every minute or so.

Spicy Vegetarian Peanut Noodle Salad

Jessica Willey’s friend, Sonja brought this dish out earlier this year for our potluck. It was well received.

Ingredients:
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 small head of broccoli, chopped
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish

Directions:
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions.
Check for seasoning.

Stewed Peppers with Tomatoes, Onions & Garlic

serves 6 (cooking.nytimes.com). Consider serving this side dish as a topping for pizza, pasta, polenta, rice, or bruschetta, or serve as a filling for omelets or stirred into scrambled eggs.

2 Tbsp. extra-virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large peppers, thinly sliced or chopped
1 (14 oz.) can chopped tomatoes, drained of some but not all juices OR chopped fresh tomatoes!
1 tsp. fresh thyme leaves or ½ tsp. dried thyme
Salt and freshly ground pepper to taste

Heat the oil in a large, non-stick skillet and add onion. Cook, stirring, until tender, about 5 minutes, then add the garlic & peppers. Cook, stirring often, for 5 minutes and add ½ tsp. salt. Continue to cook for another 5 minutes.
Add the tomatoes, thyme, salt, and pepper, and bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover and reduce heat and simmer over low heat for another 15-20 minutes (or longer) stirring from time to time, until the mixture is thick and fragrant. Taste and adjust the seasonings.

Stuffed Anaheim Peppers

4 Anaheim peppers, stems removed
1/2 cup cooked rice (white, long grain, or brown)
1/4 cup medium or hot salsa (or just some chopped tomatoes & onions if you don’t want hot)
1/2 cup cheddar cheese, finely shredded, split in half
1/2 cup beans (pinto or black), rinsed and drained
Fresh chopped cilantro (optional)

Preheat oven to 350°F. Bring a quart of water to a full boil in Dutch oven or oven-safe pot. Cut each pepper lengthwise from stem to within a 1/2 inch of the tip. Place peppers in boiling water for 3 minutes. Remove from heat and rinse immediately with cold water. Remove seeds and veins from peppers and drain well. Combine rice, salsa, beans, and half of the cheese in medium bowl. Fill each pepper with about a heaping 1/4 cup of the mixture. Place peppers on a lightly oiled baking pan or dish. Cover with aluminum foil and bake for 15 minutes. Uncover and sprinkle with remaining cheese. Bake for 2 to 4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.
Serves 2 as an entrée or 4 as an appetizer.

Stuffed Sweet Peppers

(harmonyvalleyfarm.com)
Author’s note: “This recipe is a guideline. I give you several different choices of meat and herbs, so try any combination of those. Some other ideas for vegetarian options are to use cooked rice or hearty style bread crumbs.”

4 bell peppers, topped and seeded
1 medium onion, diced
1 clove garlic, minced
½ lb. ground meat (beef, pork, chicken), or 1 cup textured vegetable protein, rehydrated
2 medium tomatoes, diced
½ bunch fresh herbs (parsley, sage, thyme, cilantro), chopped
½ cup Parmesan cheese, grated
Salt and pepper

Sauté the onion and garlic in a little oil on medium-high heat until soft but not colored, remove and set to the side. Sauté the ground meat or TVP until fully cooked, then add the tomatoes and the onion-garlic mixture back to the pan. Cook until heated through and season with salt and pepper. Off the heat add the cheese, reserving enough to top the mixture in the peppers. Fill the peppers with the mixture and top with remaining cheese. Place in a baking dish with ½ inch of water and cover with foil. Into a 350-degree oven for 30 minutes, removing the foil after 20 minutes to color the cheese on top. They are done when the pepper is soft.