this morning on,000 cook every
. pick a peck of peppers, yellow, red, sweetness of
. today we have three classic recipes featuring the summer favorite. the author
, "how to cook everything." peppers are in season, right?
they are totally in season. they are never sweeter than they are in midsummer. i know we have them all year-round. mostly they are grown in greenhouses now they are grown in gardens.
we have three recipes, two of which feature roasted
. give us the optimum way to roast.
the optimum way to roast, which i'm not going to show you, super hot fire outside, throw them on the grill, blacken and collapse, that's the best. the most practical way, the way most of us do it. you do it in an oven, hot oven, on
. not wrapped like that but on
until they blacken and collapse. where that them a few minutes. they seem a bit. the
is easy to peel off.
as soon as it's cool enough to handle the skin comes off.
this is not perfect usually. this is a good one. any skin that sticks is not a
. mostly what you want to get is the blackest parts because they are bitter. then you have beautiful caramel carameliz caramelized, word of the year. you pull the core out.
our first one is a spanish recipe, a salsa.
it's some onions cooked until they are tender, then a bunch of chopped tomatoes, maybe that's a little too much. then our roasted red, or in this
pepper. the taste, i like to add a little bit of sugar, and, of course, salt. then stir that up and come over here.
okay. our next one is a bisque.
just a second. just a little bit of vinegar at the end, some oregano or other fresh herb and you wind up with something that's a fabulous salsa.
looks good. i'm going to try it while you tell us about the bisque.
the bisque, you could think of it as
but with peppers instead of lobster. some
or a stock you have and a lot of roasted peppers. right in with smoked paprika, minced garlic. all of that cooks together for a while. then you puree that in a blender with a bit of cream.
as much cream as you like.
a little bit, really, is enough. then we topped it with
. you get this beautiful creamy, delicious --
cold or hot?
you can serve it cold or hot, if it's hot, but it's fantastic cold.
thirty seconds for our last recipe.
this is easy. basic mixed tango of peppers,
salt and pepper
, a little vinegar at the end just to sort of spice things up, get that nice sizzle. so beautiful. you can serve with anchovies if you're bold.
or all of the above. all right. great recipes.
, thank you.