Subject: Spicy Roasted Pepper Dip
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 03 2000 - 08:33:24 EDT
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F O O D F U N N Y
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This is not only a true food funny, but an imported true food funny, a
very rare thing indeed. Thanks to reader Miki in Israel for sending
it along.
My grandmother told me once about teaching my aunt to cook when she
was young. It seems that Aunt Naomi was making a cake, which she
insisted on doing all by herself. Em walked into the kitchen just in
time to see Naomi pouring a pitcher of cream into the mixing bowl,
which was empty except for a big chunk of butter. To Em's perplexed
query, Aunt Noami's very logical reply was, "It says right here:
'Cream the butter'!"
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T O D A Y ' S R E C I P E
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This week's theme is "HOT! HOT! HOT!" and the recipes all have one
thing in common: the fiery heat from the hot chili Capsicum
frutescens. Even our dessert benefits from a subtle hint of the spicy
fruit.
The next time you have a party that needs an extra spark, try this
spicy alternative to the typical party dip.
Spicy Roasted Pepper Dip
4 red bell peppers (capsicum), halved and seeded
3 slices white bread, crusts removed
1/4 cup (60 ml) milk
1/4 cup (60 ml) pitted green olives
2 Tbs (30 ml) capers
2 cloves garlic, coarsely chopped
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) fresh lemon juice
1/4 tsp (1 ml) cayenne pepper, or more to taste
Salt to taste
Lay the pepper halves skin side up on a lightly greased baking sheet.
Place about 3 inches (8 cm) under a preheated broiler and broil until
the skin blisters and turns black. Place the peppers in a plastic bag
and close it. Allow to cool and peel off the skin. Tear the bread
into small pieces and soak in the milk for 5 minutes. Combine the
peppers, bread, olives, capers, and garlic in an electric food
processor and process about 4 seconds, until the dip is well mixed but
still chunky. Add the remaining ingredients and process until fairly
smooth. Serve with raw vegetables, crackers, or toasted pita bread.
Makes about 2 cups.
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