YELLOW PEPPER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
- Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.
Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams
ITALIAN FRYING PEPPERS - 3 DELICIOUS WAYS TO COOK
Steps:
- Start by rinsing peppers under cold water.
- If you decide to cook them whole simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem. Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.Rinse peppers again in cold water to remove any remaining seeds.
- In a large pan add generous amount of extra virgin olive oil, garlic cloves and peperoncino. Cook for 2-3 minutes. At this point you can add a couple of anchovies (optional) and stir until dissolved.
- Add Italian frying peppers (whole or previously deseeded).
- Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
- Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
- Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
- Serve with freshly ground black pepper or top them with crumbled feta cheese.
SWEET RED PEPPER PUREE
A versatile and simple veggie sauce. Just right to serve over steamed vegetables, rice or as a spread for Italian bread.
Provided by Aroostook
Categories Sauces
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine pepper pieces and other ingredients in a saucepan.
- Bring to a boil, cover and cook over medium heat for approx 15 minutes.
- Drain.
- Place ingredients in a blender and process until mixture is smooth.
- Serve over steamed rice, green beans or spread on toasted Italian bread.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 157.7, Carbohydrate 1.4, Fiber 0.4, Sugar 0.9, Protein 0.2
RED PEPPER PUREE
This simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
Provided by FLKeysJen
Categories Spreads
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
- Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).
ROASTED YELLOW PEPPER SAUCE
Provided by Craig Claiborne
Categories dinner, condiments
Time 40m
Yield About 1 2/3 cups
Number Of Ingredients 11
Steps:
- Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
- Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
- Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
- Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
- Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams
YELLOW PEPPER RISOTTO
Steps:
- In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.
- In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
- In a saucepan heat broth and keep at a bare simmer.
- In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.
- Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.
ROASTED RED PEPPERS WITH YELLOW PEPPER PUREE
A delicious side dish from Rozanne Gold, one of my favorite cookbook authors. Roasted yellow bell pepper puree floats a whole roasted red bell pepper-gorgeous! You can make this at least 24 hours in advance if desired. If you like, serve it with your favorite vinegar on the side.
Provided by sugarpea
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.
- Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.
- Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.
- The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.
Nutrition Facts : Calories 162, Fat 14, SaturatedFat 2, Sodium 3.5, Carbohydrate 9.9, Fiber 3.3, Sugar 6.9, Protein 1.6
ITALIAN YELLOW PEPPER PUREE
This is a wonderful first couse for an Italian dinner and versatile enough to partner with just a salad
Provided by TishT
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 500F degrees.
- Lightly oil a baking pan.
- Halve and seed the peppers and place them cut side down on the baking pan.
- Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color.
- While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned.
- Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl.
- When cool enough to handle, slip off their skins and add the peppers to the soup pot.
- When the potatoes are tender, remove the bay leaves.
- In batches puree the soup in a blender until smooth and thick.
- Add salt and pepper to taste.
- Reheat gently, if needed.
- Serve topped with parmesan cheese.
- Also goes well with toasted bread with Parsley Pesto.
ROASTED YELLOW PEPPER SAUCE
This comes from the Junior League of Buffalo. I have not tried this as yet..would love your comments. UPDATE - 02/28/10: Finallly got around to making (6 yellow peppers for a dollar so I doubled recipe) this and was very pleased with the results.....now can definitely tell you....IT'S GOOOOD!
Provided by Happy Harry 2
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rub peppers with vegetable oil.
- Place on grill rack. Grill over hot coals until skin blisters and is charred on all sides, turning frequently while grilling.
- Place in sealable plastic bag. Steam until cool.
- Peel and seed. Cut into large pieces.
- Combine peppers, olive oil, egg yolk, and garlic in food processor.
- Process until smooth.
- Add salt and pepper as desired.
- Scrape clean into saucepan and heat, stirring often.
- Serve over pasta for a perky meal!
Nutrition Facts : Calories 409.1, Fat 41.8, SaturatedFat 6, Cholesterol 47.2, Sodium 5.6, Carbohydrate 9.2, Fiber 1.3, Protein 2
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