Sweet Red Pepper Puree Food

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

RED PEPPER PUREE

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 RED PEPPER PURéE

Steps:

• Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

SWEET RED PEPPER PUREE

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.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500°F. 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.
• 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 2 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).
• 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, sauté 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 pestolike 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.

RED PEPPER PUREE

Steps:

• Place peppers under high broiler, 3 inches from heat, turning until they blister and lightly blacken. Or hold over gas flame with long-handled fork, until blistered and lightly blackened.
• Place peppers in a plastic bag for 5 minutes; remove, peel and seed.
• Puree in food processor until smooth. Add salt and pepper

ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

RED PEPPER PUREE DRESSING

Steps:

• Preheat oven to 200c. Wash, deseed and cut the peppers in half. Place on a baking tray with same rosemary, thyme and garlic gloves. Cook in oven until Pepper skin goes soft.
• Remove the skin from the peppers and slice them.
• Put in the a blender with same olive oil. Blend until smooth and add the seasoning.
• Pass through a fine sieve.
• Serve with anything.

ROASTED RED PEPPER PUREE

Steps:

• Roast your red peppers as you normaly would, on the grill or in the oven.
• Place peppers in a bowl and cover with saran to sweat for about 15 minutes.
• Peel and seed the peppers.
• Puree the seeded peppers in the food processor till smooth.

RED PEPPER PUREE

Steps:

• Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
• Remove from the oven, fold the foil over the peppers and allow them to cool.
• Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
• Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.

SPAGHETTI WITH SWEET RED PEPPER SAUCE

Steps:

• Heat oil and butter in large nonstick skillet over medium high heat.
• Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
• Add stock, salt and pepper.
• Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
• Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and add to sauce in skillet.
• Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
• Transfer to large serving bowl and sprinkle with lemon zest.
• Serve with cheese and pass the peppermill.