Archive for the ‘red pepper’ Category

Light Lunch: Leftovers Salad

07 February 2011

The concept is simple: use what you already have before it’s too late.  The benefits are that you feel thrifty, creative, and healthy.

Pasta and Green Leaf Lettuce Salad with Red Peppers, Onions, and Chicken

Leftovers Salad: Pasta and Green Leaf Lettuce Salad with Red Peppers, Onions, and Chicken

We had leftover roast chicken, green leaf lettuce, a red bell pepper, a red onion, a lemon, and some cooked farfalle. We covered the bottom of a salad bowl with the pasta and dressed it with some extra virgin olive oil and white wine vinegar. We washed the lettuce and tore it into reasonably-sized pieces and heaped it over the pasta. We washed, cored, and seeded the red pepper, sliced both it and the onion into thin rings, and placed it on top of the lettuce. Next, we removed the breast from the (cold) chicken, sliced / tore it into 1/4″ strips, and placed it on top. Finally, we hit it with some kosher salt and white pepper, and squeezed a nice portion of lemon juice over the whole thing. Toss and enjoy, ten minutes start to finish.

We all hate waste — what clever techniques do you use for dealing with leftovers?

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Roasted Red Pepper Bisque

01 February 2011

As mentioned previously, roasted red peppers are a thing of beauty, and so is this simple bisque … soup, if you must … provided by Humboldt Kitchen’s “Currently Residing in the State of Missouri” contingent, known simply as R. I am hoping he will forgive the tweaks I made to augment his comforting, elegant, and wonderfully silky roasted red pepper bisque.

But first … a follow up to the roasting of red peppers question … I tried out a few different ways this evening, and for a home kitchen, I think the simplest and least messy of the lot is to preheat your oven to 500 degrees, stem and seed the peppers, slice them once so you can “unroll” them, and trim off the bitter white “ribs.” Lay them out, skin side up, on a sheet pan, and roast for 30 to 40 minutes, checking every ten minutes or so that they aren’t burning or sticking. When the skin is sufficiently charred, put them in a bowl and cover with plastic wrap. When they’ve cooled enough to handle, pull off the skin with your fingers. Done.

The following recipe makes around 5 quarts … one pint per punter gets you 10 servings. In case you don’t have that many at your table, you can refrigerate this for a couple days and freeze it for longer.

On to the show …

Roasted Red Pepper Bisque

Roasted Red Pepper Bisque

  • 14 ounces chicken stock or broth (Homemade? GREAT! In a container? No worries, this is soup, just make sure you avoid MSG and too much salt. If you can heat some up and it smells and tastes good, hopefully a bit bland, it’ll be fine.)
  • 2 (or 3) roasted red bell peppers
  • 1/4 white or yellow onion, roughly chopped
  • 8 tablespoons (half a stick) butter
  • 1 large russet or other high starch potato; cleaned, peeled, and chopped into 1 inch chunks
  • 2 cups heavy cream … yup, 2 cups. Yup, heavy.
  • kosher or sea salt and freshly ground white pepper
  • chopped chives or (the green part of) green onions (1 tablespoon per serving)
  • some thinly sliced crimini mushrooms (2 per serving)
  • some slices of baguette (3 per serving) with butter to spread
  • enough cheddar cheese to cover the bread
  • black pepper for the croutons

OK … you don’t need to use white pepper, you can use normal old black peppercorns, but I like the white here because there won’t be any brown specks interfering with the smooth and gentle texture and color of the bisque.

Now the fun part …

  1. Put a stock pot over medium heat. When hot, add the butter and let it cook until it melts, and then foams. As the foam subsides, add the onions and sweat them until translucent. Take care not to brown the onions or the butter.
  2. Add the potatoes, peppers, chicken stock, and a pinch or two each of salt and white pepper. Bring to a boil, then reduce the heat and simmer, covered, for half an hour. The potatoes should be very soft.
  3. Add the cream, stir, bring back to a boil, reduce the heat to a simmer, and cook, uncovered, for 15 to 20 minutes, stirring every so often to keep things honest. 🙂
  4. Transfer the soup to a blender or food processor (in batches if necessary) and puree, or better yet, break out the stick blender and process the mixture into a smooth, silky bisque. Remove from the heat and cover.
  5. Butter the bread slices and top with cheese. Give each of them a twist of black pepper. Toast in a toaster oven or under a broiler until the cheese melts.
  6. If you’re in the mood, “mount” the bisque with butter and plate into serving bowls. If you don’t know what “mount” means in this context, keep reading Humboldt Kitchen, ignore that part, and just ladle the soup into your serving bowls.
  7. Place three of the cheese croutons around the rim of each bowl, and sprinkle some green onions and crimini mushrooms in the center of the bowls. A cynic might drizzle a little truffle oil over the top, or maybe some nice cheese.
  8. Serve with some mixed greens and vinaigrette on the side, and perhaps some crusty bread for when the croutons run out, and you’re done. Eat.

Please keep in mind that this is FAR from a diet dish … that cream and butter will add up in the calorie and fat department, so portion accordingly.

Feel free to send R your comments via the website, Twitter, or Facebook, but above all, enjoy!

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