Piquillo Peppers Stuffed With Brandade Food

GOAT CHEESE-STUFFED PIQUILLO PEPPERS

Steps:

• Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
• If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
• Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
• Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

STUFFED PIQUILLO PEPPERS

Steps:

• For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
• In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
• Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
• For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
• To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

SAUSAGE-STUFFED PIQUILLO PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
• Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
• Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

PIQUILLO PEPPERS STUFFED WITH BRANDADE

Steps:

• Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period. Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets. Reserve one clove of garlic, then slice the head in half crosswise.
• Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
• When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes with remaining milk and herb sachet. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
• Drain cod and potatoes, discard sachets, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with white pepper to taste. Use a small spoon or piping bag to stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
• Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove. Warm 1 tablespoon of olive oil in a medium skillet over moderate heat. Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring. Add 2 tablespoons water, cover pan and lower heat. Cook for about 20 minutes, or until vegetables are completely tender. Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
• Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes. Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.

GOAT CHEESE STUFFED PIQUILLO PEPPERS

Steps:

• Preheat Broiler to High.
• With you fingers, gently open the stem end of one of the peppers being careful not to poke through the pepper.
• Carefully stuff about 1/2 teaspon goat cheese inside (it should fill the peppers but not be falling out).
• Continue until all peppers are filled.
• Arrange peppers in a single layer in a broiler-proof glass baking dish.
• Pour 1 tablespoon of the olive oil over them.
• Sprinkle garlic over the peppers.
• Broil for 7-10 minutes or until cheese is soft and bubbly.

BRANDADE-STUFFED PIQUILLO PEPPERS

Steps:

• Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
• Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
• Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
• Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.

BRANDADE DE MORUE

Steps:

• Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
• Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
• Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.