Cheri > wrote:
: From the newspaper recipe section today:

: Roasted Peppers

: 4 red or yellow bell peppers, preferably a combination

: 1 cup homemade ricotta

: 2 tablespoons capers, chopped

: 1 tablespoon olive oil, plus more for finishing

: Pinch crushed red pepper

: Salt and freshly ground black pepper to taste

: 1 tablespoon minced chives

: 1. Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and
: place the whole peppers on top. Roast, turning occasionally, until the
: peppers are shrunken and shriveled, about 20 minutes. Set aside to cool.

: 2. While the peppers are roasting, roughly stir together in a small bowl the
: ricotta, capers, olive oil, red pepper, salt and freshly ground black pepper
: and chives. Taste and add more salt if necessary.

: 3. After the peppers have cooled, peel away the tough skins and discard.
: Remove the stems and use your fingers to rub off any seeds that stick.

: 4. Divide the peppers into lengthwise strips about 2 inches wide; usually
: this will mean in quarters. Place a scant tablespoon of ricotta filling at
: one end of the pepper and roll it up end to end, pressing gently to keep
: everything together. Place each completed roll on a platter (it's nice to
: alternate red and yellow pieces).

: 5. When all of the pepper pieces have been used, lightly drizzle the
: completed rolls with a little very good olive oil and sprinkle lightly with
: coarse salt before serving.

: Each of 6 servings: 117 calories; 6 grams protein; 6 grams carbohydrates; 1
: gram fiber; 8 grams fat; 3 grams saturated fat; 16 mg. cholesterol; 3 grams
: sugar; 196 mg. sodium.


: Homemade Ricotta

: Servings: About 1 pound, or 2 cups

: Note: This recipe requires the use of a thermometer.

: 9 cups whole milk

: 1 cup buttermilk

: 1 teaspoon salt

: 2 1/2 tablespoons distilled vinegar

: 1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to
: a temperature of about 185 degrees. Stir in the salt and vinegar and remove
: from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the
: curds gently to the side.

: 2. Line a strainer with cheesecloth and set it over a bowl. Using a
: perforated skimmer, gently lift the mass of curds out of the pot and into
: the cheesecloth-lined strainer. Repeat until no more curds remain. Discard
: the remaining whey.

: 3. Drain the curds for 5 minutes, then transfer to a covered container to
: store in the refrigerator until ready to use. The ricotta is best used the
: same day, but will still be good for 2 to 3 days.

: Each one-fourth cup serving: 110 calories; 8 grams protein; 2 grams
: carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 24 mg.
: cholesterol; 2 grams sugar; 163 mg. sodium.

Although not siilar at all, the combination of pepers and cottage or
ricotta cheese reminded me of a quick and dirty sandwich replacement I
used to take to work, lo those many years ago.

I would simply stuff the pepper(seeded, of course) with a flavored cottage
cheese. some of the the tings I added(not neceassarily all at once) were
carroway seeds, finely chopped onion( or dried onion if in a hurry),
chopped olives, mushrooms,etc. I was not into heat in those days, but it
might be nice with some salsa, etc. I woudl wrap them well in foil so
they did not fall apart in transit. You could also stuff them with tuna
or salmon salad, etc.

Wendy