To Catch a Cook

Tortellini with Roasted Red Pepper Sauce

“Help! There are bell peppers dying in my fridge.” That’s what I thought last Sunday when I opened my fridge and saw three peppers: beautiful red, yellow and orange…all on the verge of wilting. I didn’t know what I’d do with them, but I knew they would last longer if I roasted them. So I did the roasting and peeling, and stuck them back in the fridge. Tonight they came out, got chopped and sautéed with some garlic, red pepper flakes and rosemary. Then I put the pepper mixture in my food processor and pureed with about 1/2 cup of half and half. The sauce went back on the stove while I cooked the tortellini (just 3 minutes). When the tortellini was done it took a quick swim in the sauce, and then I plated it with grated Parmesan and some chopped roasted pepper for garnish. Bell pepper crisis solved.

Grilled Cheese Sandwiches with Pickled Peppers

Here’s a great idea for something to do with the homemade pickled peppers I whipped up yesterday (scroll back on my blog for that recipe). These sandwiches were super easy to throw together. I buttered the outside of the bread, set a slice on my grill pan, added the pickled peppers, grated aged cheddar, and a few sprigs of watercress. You put the top slice on and grill until both sides are golden. Delish!

Pickled Peppers with Shallots and Thyme

Here’s a nice little weekend warrior kitchen project. I ordered some extra mini bell peppers last week with the idea of doing dome pickeling. I had about 1lb of peppers, and that was enough to fill two big jars. It didn’t take too long, and now I have some pretty jars of peppers to use on eggs, salads or sandwitches.