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It’s just that simple!

February 27th, 2011

It’s still winter, but as things happen in advance here, spring talking is everywhere. Even spring break is about to start where I live. I can understand why; first this country is so much organized and focused then other places I know (although this is not necessarily good!).

Second, this is a huge country where some spots already experience a summerlike temperature, vegetables are already growing and farmers market didn’t even have a break.

Meanwhile, on the cold and grey, not to say dark side, people tired of being confined are dreaming about planting a garden when the weather warms up.  I’d say what really makes my mind is a big tender piece of meat burning on the grill and an endless talking barbecue outside but it’s not any news coming from myself.

Well, we do try to feed a few fantasies doing crazy things such as grilling a steak on the day after the big blizzard but it happens just once in a while (the blizzards and barbecues after big snow storms). For now I’m just buying my vegetables at ordinary grocery stores and roasting them inside my home and my oven.

So, my point here is we don’t have to suffer or wait, we can enjoy life now! And better, with these kind-of-grilled-but-roastesd bell pepper bruschettas.

And let’s talk seriously, colored bell papers aren’t just to make food prettier or colorful. No, it’s not to decorate the vegetable session on the grocery stores ether. Ok, they can decorate a blog. But they can be the star and shine beautifully in so many ways, including on your table.

The “hard work” here is to cut the ingredients (after scaring you with kind-of-prof chocolate recipes I had to come with a simpler dish no? .

Pre-heat the oven to 400˚F (210˚C). When your mice-en-place is done, or after having all the ingredients organized, mix onions, colored bell peppers, herbs, garlic, season with salt and pepper and toss with abundant olive oil.

Spread on a baking sheet and roast for about 25minutes. In this recipe I don’t care about pilling the pepper but I do like to get the edges get burn a bit, just to deep the flavors.

Meanwhile, prepare the bread. And please, use good bread, it’s not a supporting actor!

Heat a skillet or grill and toss each slice of bread with olive oil. Grill on each side side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with a garlic clove cut in a half.

Spoon the roasted peppers (hot or cold, it’s up to you) onto the grilled bread just before serving.

As as option and to give an especial touch, try to put a slice of fresh mozzarella under the roasted peppers!

2 Responses to “It’s just that simple!”

  1. ErinAve

    The before and after shot of the peppers and onions is really cool looking! Love the colors. And the recipe sounds amazing, can’t wait to try this one.

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