Roasted Peppers; With Saffron And Basil (var)

INGREDIENTS

INSTRUCTIONS

TIP: For best results, choose peppers that have flat, even surfaces.
STOVE TOP GAS BURNER: To roast, set them directly in the flame. Turn
them every few minutes so that the entire surface is exposed to the
flame and the skin is eventually charred all over. Set the finished
peppers in a bowl, cover it with a plate, and allow it to stand for  at
least 10 minutes to steam.  GRILLING: Grill, turning as needed. Once
roasted, they can be put  into a covered dish to steam and then
finished at your leisure.  BROILER OF AN ELECTRIC OVEN: Set them on the
top rack, right under the  heat, turn them frequently until they are
completely charred, then  put into a covered dish to steam and then
finished at your leisure.  HOT OVEN: Another way to roast peppers in
the oven is to cut them in  half, brush them with light oil on both
sides and set them, cut side  down, on a cookie sheet, in a hot oven
(400degF). After ten minutes  or so the skins will be wrinkled and
loose. Set the pepper halves in  a covered bowl to steam then peel.
Since they haven't been charred,  they won't have that smoky flavor,
but they will be softened by the  cooking and the skins will be easy to
remove.  PEELING: Carefully scrape away the charred peel with a knife.
Save  any of the syrupy juices that collect in the bottom of the bowl.
Cut  open the pepper, scrape out the seeds, cut the flesh into strips,
and  add them to the bowl with the juices. Toss with the olive oil, add
the garlic, and season lightly with salt, pepper, and vinegar, to
taste. Store in a covered jar in the refrigerator.  MAKES 2 CUPS, STORE
covered and refrigerated for one or two weeks.  USES: They can be cut
into wide strips and used as a little hors  d'oeuvre or salad,
garnished with olives, herbs, a splash of vinegar,  or thin slices of
Fontina cheese. Cut into thin strips, they can fill  a sandwich,
garnish a pizza, or become part of a composed salad.  Diced into
squares, they can be tossed with pasta or cooked with rice  or millet,
as in Millet Pilaf (see recipe) with Saffron Peppers (see  below).
VARIATION  Roasted Peppers with Saffron and Basil  Roast the peppers as
described above and cut them into strips. Warm 1  tablespoon of olive
oil, add a pinch of saffron threads, and let stand  until cooled. Pour
over the peppers, add several torn fresh basil  leaves, and toss
together. The saffron flavor will continue to deepen  as the peppers
sit.  Deborah Madison, "The Savory Way", Posted by patHanneman Eat-lf 6
Sep  97 Posted to Digest eat-lf.v097.n224 by KitPATh
<phannema@wizard.ucr.edu> on Sep 5, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 39.2mg
Potassium: 196.5mg
Carbohydrates: 8.2g
Fiber: 1g
Sugar: <1g
Protein: <1g