Roast tomatoes (or peppers) with breadcrumbs

I´ve always been of the opinion that tomatoes need nothing more than salt and olive oil, that heating up the house roasting things in summer is madness, and that stuffing things is a waste of time. However, since moving to Scotland´s Acrtic Circle, I have had to rethink my tomato usage. Heating up the kitchen is not an issue, beleive me, and the tomatoes I find taste a lot better with cooking. Yesterday I had four tomatoes that needed a bit of help, a hunk of bread that was at the tough/chewy stage, and a cold kitchen. I vaguely remembered a recipe from Canal House Cooking, pasta with roast stuffed tomatoes . So I set to, improvising, because I wasn´t about to bring my gleaming new iPad into a messy kitchen. It worked out great, as my recipe is easier , with less steps and pots to clean, and very very good, if I may say so. You can serve them as hors d´ouvre, a starter, as a side dish, or with the pasta, and they´re better lukewarm, so it´s a perfect do ahead entertaining dish. Great. Preheat the oven to 180ºC Take your old bread, which should be old but not so ancient that it will crumble to…

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Tags: acrtic-circle, baking, cloves, cooking, drizzle, food, garlic, hollowed, Messy, olive, opinion, peppers, scoop-the-seeds, tomatoes

Gluten-Free Tuesday: Smoked Paprika

From Recipes I have a problem. One of a culinary nature, an addiction that isn’t nearly as bad as most vices in this culture. After all, what’s the problem with sprinkling a little lurid red dust across a plate? I have a smoked paprika problem. I do. I love it. ( Why don’t you marry it? Pee Wee Herman might say. And really , I say, I just might .) I want to pinch my fingers around a tiny spot of vivid red-orange powder and dance it into eggs, onto rice, into soups, onto roasted pork. My baked kale chips have an extra surprise: smoked paprika. My roasted tofu glows red. My roasted vegetables have a smoky glow instead of a burnt char. All of this thanks to smoked paprika. Stop me before I put some in a dessert. Actually, that might not be a bad idea. Also known as Pimenton de la Vera, Dulce, smoked paprika is made by smoking sweet red peppers over slow oak fires for several weeks. You know that smell your sweatshirt has when you’ve been sitting on the beach on a warm …

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Tags: beach, bonfire, color, Dishes, flickr, herman, nicotine, people, peppers, pimenton, powder, result, smoker

Top This: ‘Muffuletta’ Pizza

From Slice [ Photographs: J. Kenji Lopez-Alt ] You know what’s a frickin’ awesome pizza topping? Leftover olive salad mix from the muffuletta I made a couple weeks ago. Delicious. Olive Salad – makes about 2 cups – Note: Giardiniera is an Italian-American pickled vegetable mix consisting of cauliflower, carrots, celery, and red peppers. It can be found in Italian specialty stores or in jars in the international section of the supermarket. Ingredients 1 cup mixed pitted Italian olives (about 3/4 pounds) 1 cup giardiniera (see note) 4 jarred pickled peperoncini, stems removed 2 tablespoons capers, drained and roughly chopped 1 medium clove of garlic, finely minced (about 1 teaspoon) 1/3 cup extra virgin olive oil Procedure Place olives, giardiniera, peperoncini, capers, and garlic in bowl of food processor. Pulse until roughly chopped, about six 1-second pulses. Transfer to a medium bowl, and stir in the olive oil. Allow to marinate at room temperature for 30 minutes. Other Ways to Top Your Pizza • How to Make Brussels Sprout and Pancetta Pizza (à la Motorino) » • How to Use Pea Shoots on Pizza

Tags: cauliflower, clove, couple, International, motorino, pancetta, peperoncini, peppers, salad, supermarket, virgin, warcraft-stilo

What to Do with Pizza Leftovers? Make Them Into Salad

From Slice [Photographs: Cameron Mattis] Unless you are the world’s most prescient shopper you’re likely to end up with leftover produce after making pizza at home. After staying up until 2 a.m. baking pizzas a few nights ago, I collapsed into a flour-addled coma and awoke hours later to find fresh mozzarella, fresh basil, and the juices strained from a 28-ounce can of San Marzano tomatoes regarding me reproachfully from the depths of the refrigerator. I knew there was only one course of action: salad. As a play on insalata Caprese , I reduced the tomato juice to a thick syrup and used it as the base for a tomato vinaigrette, which I then tossed with the mozzarella and basil and some pine nuts, radicchio, and roasted peppers I had on hand. The resulting salad was so good that I might be persuaded to make less pizza just to accumulate the ingredients. Well… almost. Here’s the recipe

Tags: basil, cameron-mattis, from-the-depths, juices, juices-strained, most-prescient, nuts, ounce, peppers, photographs, pizza, recipes, refrigerator, vinaigrette

Great Depression Cooking – Peppers and Eggs (part 1)

Great Depression Cooking – Peppers and Eggs (part 1) 93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression. www.GreatDepressionCooking.com From: DepressionCooking Views: 112957 623 ratings Time: 05:42 More in Shows

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Tags: childhood, depression, from-the-era, from-the-great, great-depression, make-simple, peppers, year-old

pre-half marathon carb load :: improvised aglio e olio recipe

Carb fest, waiting to be consumed Yesterday, I completed my first-ever half marathon . It was tons of fun, and I finished with a respectable time, even though I didn’t really train [shame on me, I know]. Now, I’m motivated to train properly for some upcoming races. I think that carb-loading the week before the race definitely helped my performance. My improvised pasta aglio e olio included grape tomatoes, mushrooms and a drained box of frozen spinach

Tags: burn-the-garlic, Frozen, green, hearts, herbs, improvise-pasta, marathon, pasta, pepper, peppers, performance, squash

Cook the Book: Red Pepper Mousse with Garlic Toasts

From Recipes [ Flickr: See-ming Lee 李思明 SML ] This week we’ve been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson , but also warm weather meals. I thought that I’d share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d’œuvres or snacks. Assembling a spread of dips, spreads, and crostini is my ideal way to graze through a summer evening. This Red Pepper Mousse with Garlic Toasts is a prime contender for my ideal easily prepared meal that relies mainly on pantry ingredients, a crisp baguette, and a bottle of chilled white or rosé. While the recipe calls for piquillo peppers , Peppadews or even roasted red bells would make for a fine substitute. The agar , a gelling agent, can easily be omitted to make this more of a spread than a mousse. It’s really the sweet, sour, and creamy elements of the peppers, sugar, vinegar, and cream paired…

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Video: The Terrible Garbage Burger, a Burger Topped with a Hot Fudge Sundae and More

From A Hamburger Today On the Food Network special Outrageous Food , host Aaron McCargo Jr. went around the country visiting restaurants with the most outrageous food, including McGuire’s Irish Pub in Pensacola, Florida, home of the Terrible Garbage Burger. For the ridiculously low price of $9.99 (I’m not counting the cost to your physical well-being) you get a 3/4-pound burger topped with…everything. Like, “Is this video from The Onion ?” everything. Here are the ingredients: Liverwurst, corned beef, saut

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Cook the Book: Pizza with Sausage & Peppers

From Recipes [Photographs: Caroline Russock] The pizzas served at Otto , Mario Batali’s New York City pizzeria, might not be made in a way that the VPN or many pizza purists might agree with, but the technique that they’ve developed is a boon to any aspiring home pizza-maker. In Molto Gusto by Mario Batali and Mark Ladner , the par-baking method of pizza-making used at Otto is broken down for the home kitchen. The recipes I tested ended up producing some of the most picturesque and tasty pizzas that have ever come out of my oven. There are a few major areas where this method of pizza-making differs from the traditional. First, the dough is much wetter and stickier than the norm; this makes for easy stretching and quick cooking. Second, the dough is par-cooked on a stove top griddle, on both sides, and then topped and finished in the oven. This way you can ready all your dough rounds for topping and then finish them to order, attaining the kind of charred crust that you rarely see on a homemade pizza. This method makes it easy …

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Tags: broiler, cooking, crust, dough, individual, method, peppers, piquillo, pizza, pizzas, purists, recipes, result

Cook the Book: ‘Molto Gusto’

There’s something thrilling about a restaurant cookbook full of recipes that you know and love, especially when those recipes are entirely accessible to home cooks. The restaurant that I’m talking about is Otto , Mario Batali ’s West Village pizzeria and enoteca, a place where I find myself dining at least twice a month. Molto Gusto features recipes taken almost entirely from the menu of Otto, from the incredible vegetable and seafood antipasti, to pastas, pizzas, and the insanely delicious gelatos that are one of my reasons for becoming such a devoted regular. But aside from being a great restaurant cookbook, Batali and Mark Ladner have put together a book that looks to incorporate the vegetable-heavy style of Italian eating for an American audience. The meals that Batali and Lander purpose in Molto Gusto are fresh, healthful, and easy to prepare but also rustic, nuanced, and incredibly satisfying. This week we will be sharing a full meal’s worth of recipes from Molto Gusto starting with Lentils and Pancetta , a Caprese Salad that can be made year round, Pizza with Sausage and Peppers , Linguine with Squid and its Ink , and finishing up with Otto’s signature Olive Oil Gelato . Win ‘Molto Gusto’…

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Tags: Batali, caprese, caprese-salad, dining-at-least, gelatos, ladner, linguine, peppers, pizzas, section