Cooking with Peppers

Fresh Pantry, PeppersTis the season for getting the last of the peppers. Now is a GREAT time to roast and freeze varieties that aren't available all year - sweet Jimmy Nardellos or fresh and hot cayenne or hungarians. You can also pickle pepper, or make big pots of pepperonata for winter stews and snacking. All of the below recipe ideas are available in my eBook, Fresh Pantry : PEPPERS, which also includes 14 recipes + essays on How To Grow Peppers all Winter Long and an instructional method for making Homemade Red Chile Flakes. For anyone reading this post, I'd love to offer it to you for $.99. Follow this special link to download and purchase. For now, the goal is fresh-eating - enjoy them while you can with these recipe ideas……. BAKED PEPPERS, TOMATOES & EGGS My perfect breakfast pairs a mass of vegetables with baked or fried eggs. Here, tomatoes and bell peppers are stewed with a generous mix of spices, drawing on the traditional North African dish shakshuka. A raw egg is cracked into the stewlike mixture and poached until just done. The goal is for the yolk to break and bleed into the peppers. You can bake this dish in individual ramekins or crack four eggs into a large sauté pan and cook them all together to serve a crowd.

Peppers, Amy Pennington

SEARED STEAK with QUICK PICKLED PEPPERS Here, perfectly cooked steak is succulent, seasoned only with salt and pepper. The beauty of this dish lies in the quick-pickled peppers. Choose peppers that have some heat—serrano, jalapeño, or even Hungarian peppers all work; you are only limited by how much heat you prefer. I like serranos for their medium heat and bright red pop of color.

Peppers, Amy Pennington

SEAFOOD BAKE with FENNEL BULB & PEPPERS I love this recipe for both its effortlessness and promised piquancy. An abundant portion of seafood is paired with a savory, thick pepper and tomato sauce spiked with preserved lemon. Caramelized onions and fennel bulb add yet another layer of flavor. Cut the fish into approximately the same size as the scallops and shrimp so they cook simultaneously. This elegant but quick-cooking meal is sure to impress. Healthy, light, and simple on its own, it can also be served with a bowl of pasta, the sauce spooned over.

Peppers, Amy Pennington