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Roasting Peppers
Roasted peppers make a great addition to salads, omellets, pizzas, pasta dishes and sandwiches. Roasted peppers are also brilliant on their own. Add a drizzle of extra virgin olive oil, a dash of balsamic vinegar, a crushed garlic clove, a little salt and pepper, and you have an appetizer that will endear guests no matter what the occasion. There are a few ways to roast peppers: over a gas burner, and under your oven's grill. Please note: peppers need frequent turning until they blister and char - if any section of the pepper becomes coated with white ash, you're over-roasting. Turn gas burner on high and arrange peppers directly over flame. Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds. Use as called for in recipes or store in a tightly sealed container in the refrigerator or freezer. ~~ MySpace URL: http://www.myspace.com/duckie067 |
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