|
 Once
you complete the first step, oven-roasted red (or other) peppers
may not look that pretty, but the wonderfully sweet taste
sensation that results is worth the extra effort it takes to
make them!
The traditional method to roast a red
pepper is to use a long-handled fork to hold pepper over the
open flame of a gas burner until it's charred. Or, you can place
pepper on a rack set over an electric burner and turn the pepper
occasionally, until the skin is blackened. This should take
about four to six minutes.
You can also put the pepper over direct
heat on a preheated grill. Use tongs to turn the pepper
occasionally.
Another method is to broil a pepper on a
broiler rack about two inches from the heat, turning the pepper
every five minutes. Total broiling time will be about 15 to 20
minutes, or until skins are blistered and charred.
As pictured above, you can also roast a
pepper by placing it on a baking sheet or in an oven-proof dish
treated with nonstick spray. Bake in a 400°F oven for 20 to 30
minutes. (The skin of the pepper will not get as dark using this
method, but as you can see from the picture, it gets dark enough
to get downright ugly lookin'.)
To make the pepper much easier to peel, the
standard method is to transfer it to a brown paper bag. Seal the
bag and allow the pepper to steam until it's cooled. The skin
will rub or peel off easily. Cut off the top and remove the
seeds and membrane from the inside of the pepper.
Alternatively, you can transfer the pepper
to a bowl and cover the bowl with plastic wrap. Let stand until
cool enough to handle. Keep the pepper whole, and peel it,
starting at blossom end. Cut off the top and discard seeds and
rib membrane.
You can store roasted pepper in a plastic bag kept in the
refrigerator for a few days. Or, you can store roasted pepper
for a week if you place it in an airtight container; cover the
roasted pepper completely with extra-virgin olive oil before you
put the lid on the container. (Be sure to account for any oil
that you allow to remain on the roasted pepper when you use it.
The olive oil absorbs some of the flavor, which makes it a
delicious addition to salad dressings.)
Don't limit yourself
to roasting red peppers. Be it banana peppers; green, yellow, or
gold bell peppers; or about any other pepper you can think of,
roasting adds that subtle sweet taste difference. Just adjust
the roasting time according to the size of the pepper you're
roasting.
Index of Chef & Cooking Designs Gift Ideas |
