This winter seems to be all about breaking out of ruts. I picked up these peppers because of their bright sunny colors. Their sweetness was an added bonus. I was going to fry them up with onions and garlic, as I often do, and then I stopped myself. Instead I tossed them with a little salt and roasted garlic oil and put them in a foil package in the oven. I wanted to see what a little steam would do for them. After 30 minutes at 350°F the package had puffed and the aroma of sweet peppers and garlic filled the air. Instead of browning and crisping, they softened and plumped. Their natural sweetness was intensified and their bright colors seemed to glow. Even better, they were bathed in their own juices, giving them a special sauce with no extra work. The steamed peppers were delicious, like eating sunshine on a snowy winter afternoon.
February 12, 2006
February 12, 2005