Pining for Peppers on Menu Monday

August 31, 2015 at 9:37 am

Stove Top Cooking



This is some but not all of what came in our Tomato Mountain CSA box last week.*  What you don’t see is more kale, more lettuce, and many more peppers.  My pepper pinings are finally being addressed.  Before getting to the peppers pined, let me update you on what else entered the bungalow this week.  From the Condiment Queen’s next door neighbor at Andersonville, Big Head Farm, we got some okra. At the Oak Park Farmer’s market on Saturday, our purchases included grapes, pears, cukes, and even more peppers.    To the stove Robin.

I told you last week that this week’s post would be about using the stove, but not using it to flame broil peppers.  Rather, I would flame broil eggplants, as Onur over at LTHForum said I can.  When I hit the kitchen on Saturday for my weekly Tamar-ing, I stuck to the stove top.  I did peppers.  I did eggplant.  I did not flame broil anything.

Eat local peppernata.

As much as I love roasted peppers, I don’t so much love roasting peppers. I’ve blogged and tweeted about this for years. I cannot find a way to master roasting peppers. Yes, via knife, I have found a good way, but not an easy way. So, a few years ago, when I found you could just slice up your peppers and cooked them, no peeling necessary. I was like, that’s my dish. Making peppernata is about like making anything else I make these days. I make a sofrito of cooked onions, some loosely chopped garlic–remember to put the garlic in after the onions had a head start, and a hot pepper sliced. Add to this base, several peppers julienned. Use an array of colors and throw in a few hot peppers too. After you get these in the pan, add one or two ripe tomatoes, skinned if you’re of that sort. Now, to make it taste like peppernata and not just stewed peppers, you must finally add a healthy dose of smoked paprika. Also, let me add, so you don’t forget, to season at each stage.  Salt after the onions go in the pan.  A little salt on the sliced peppers; a little salt after you add the tomatoes.  Of course, see if you you need any more salt when you’r done, but you need to season as you cook.  Let it come to a quick boil, and then turn down to a slower simmer. Cook until the peppers reach your desired state of tenderness, about 30-45 minutes. Once you have peppernata, you can use it with eggs or on a sandwich; it’s versatile.

I did make eggplant. We have some from a previous CSA box, the longer, skinnier kind (but not an Asian variety). I cut them in half, used my cast iron grill pan, and got good grill marks. Once grilled, I tossed them with honey, locally made raspberry vinegar, and ras al hanout. Finally, on the stove, I did about my same basic recipe but with the kale pictured above and the okra.

Here’s a mish-mash of some of the stuff I cooked up over the last week or so.  It’s what the Cook Book Addict packed for lunch today.  There’s fresh shelly beans we got last week, the kale, some green beans also from last week, and some baked veg that’s barely hanging in there in the fridge.  What will be on your menu this week?

august lunch for CQ

*The Condiment Queen works for Tomato Mountain