Roasted Peppers & Braised Onions

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            FOOD FUNNY
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Here's a good one from Lynn Eddy:

An elderly woman walked into a bar, sat down, and told the bartender,
"Today is my 80th birthday. To celebrate, I'd like a double scotch with
2 drops of water." The bartender thought the order was a bit odd but
made it anyway. She drank it down.

Two other patrons bought her a birthday drink. Each time she ordered a
double scotch with 2 drops of water. She drank them down.

Finally it was driving the bartender crazy. "Lady, congratulations on
your birthday. I understand the scotch, but what's with the 2 drops of
water?"

"Well son, when you get to be my age, you can hold your liquor, but not
your water!"

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            TODAY'S RECIPES
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These peppers can be added to salads or be served as a salad by themselves.

Roasted Peppers (Pimentos Assados)

8 large red, green, yellow, or combination of bell peppers (capsicums)
4 Tbs (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1/2 tsp (2 ml) crumbled dried oregano
Salt and freshly ground pepper to taste

Place the peppers on their sides on a baking sheet and roast in a 400F
(200C) oven for 20 minutes. Turn the peppers over and roast another 20
minutes, or until the skins are blistered. Cool enough to handle and
remove the stems and cores. Cut the peppers into quarters lengthwise and
remove all the seeds and skin. Pat dry with paper towels and place half
the peppers in a shallow bowl. Drizzle with half the oil, vinegar,
oregano, salt, and pepper. Repeat with the remaining peppers and
seasonings. Marinate at room temperature for at least 3 hours before
serving, or refrigerate overnight. Will keep refrigerated for up to 1
week. Serves 4 to 6.

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To add an authentic note to this recipe, peel the onions like they do in
Portugal. Trim off the root end and peel the dried outer layers upward
to leave a twist of onion at the top. They make an excellent
accompaniment to any roast meat or poultry.

Braised Onions (Cebolas Estofadas)

3 Tbs (45 ml) olive oil 4-6 large onions, peeled
1 1/2 cups (375 ml) beef stock
2 bay (laurel) leaves
Salt and freshly ground pepper to taste

Heat the oil in a large heavy pot big enough to hold the onions in a
single layer over moderate heat and saute the whole onions, stirring
frequently, until lightly browned all over, about 10 minutes. Arrange
the onions root end down in the pot, add the beef stock and bay leaves,
and bring to a boil. Season with salt and pepper and bake covered in a
preheated 350F (180C) oven for 45 minutes. Remove the cover and bake
until the onions are nicely browned and tender in the center, about 15
minutes. Serves 4 to 6.
Received on Thu Mar 22 19:43:24 2007