ROASTED RED PEPPER PUREE
Provided by Craig Claiborne
Categories dinner, condiments
Time 20m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
- Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
- Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 548 milligrams, Sugar 8 grams
ROASTED RED PEPPER PURéE
Categories Condiment/Spread Sauce Food Processor Garlic No-Cook Thanksgiving Low Fat Quick & Easy Bell Pepper Fall Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
- Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
- To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
- Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
- To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
- For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!
ROASTED RED PEPPER PUREE W/ PROSCIUTTO AND LINGUINE
This is an adopted recipe that I prepared for our Valentine's dinner and topped with Recipe #19337. I didn't have linguine on hand and subbed Fusilli Col Buco for the pasta with great success. The sauce for this recipe is EXCELLENT with great robust flavors. It would stand well on its own, but is a great complement to the crab cakes. The original chef comments: "This delicious sauce can be made ahead and reheated at serving time. I even make a big batch and freeze. It is very versatile and can be used over veggies and seafood! Use your imagination!"
Provided by Ms B.
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the red peppers in half, remove and discard the seeds and inner membranes. Flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers. Broil the peppers until they are completely charred and blackened. THE SKIN WILL NOT PEEL OFF EASILY UNLESS ITS BURNED! Remove the peppers to a plastic or paper bag and close tightly, place in the freezer until the peppers are cool enough to handle, about 10 minutes.
- With your fingers, peel and discard the loosened skin from the peppers, rinse under water.
- Roughly chop the peppers and combine them with the oil, parsley, Basil and garlic in a food processor. If using a food mill or a blender, puree the vegetables first, then add the other ingredients.
- Spray an 8 inch skilled with cooking spray, and sauté the prosciutto over high heat, just to heat through.
- Stir the meat into the red pepper puree, add salt and pepper and taste to adjust seasoning and toss with linguine, or pour over bed of linguine and serve hot.
- YUMMY!
Nutrition Facts : Calories 95, Fat 4, SaturatedFat 0.6, Cholesterol 5.2, Sodium 297.1, Carbohydrate 14.2, Fiber 3.4, Sugar 6.9, Protein 2.5
ROASTED RED BELL PEPPER AND RICOTTA SAUCE
Make and share this Roasted Red Bell Pepper and Ricotta Sauce recipe from Food.com.
Provided by dicentra
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
- Stir in parsley and oregano. Toss with hot pasta and serve.
Nutrition Facts : Calories 328.2, Fat 28.4, SaturatedFat 11.3, Cholesterol 57.6, Sodium 792.8, Carbohydrate 5.8, Fiber 0.7, Sugar 0.3, Protein 13.4
RED PEPPER PUREE
This simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
Provided by FLKeysJen
Categories Spreads
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
- Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).
ROASTED RED PEPPER PUREE
This can be used in aoili,soups,dips,spreads,pastas, or wherever you like the flavour of roasted peppers. I like to freeze it in ice cube trays for later use. Peppers, when not in season are so expensive so I stock up when they are on sale.
Provided by Arabannie
Categories Peppers
Time 40m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Roast your red peppers as you normaly would, on the grill or in the oven.
- Place peppers in a bowl and cover with saran to sweat for about 15 minutes.
- Peel and seed the peppers.
- Puree the seeded peppers in the food processor till smooth.
Nutrition Facts :
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
ROASTED RED PEPPERS WITH YELLOW PEPPER PUREE
A delicious side dish from Rozanne Gold, one of my favorite cookbook authors. Roasted yellow bell pepper puree floats a whole roasted red bell pepper-gorgeous! You can make this at least 24 hours in advance if desired. If you like, serve it with your favorite vinegar on the side.
Provided by sugarpea
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.
- Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.
- Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.
- The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.
Nutrition Facts : Calories 162, Fat 14, SaturatedFat 2, Sodium 3.5, Carbohydrate 9.9, Fiber 3.3, Sugar 6.9, Protein 1.6
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