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If you take some time, about half an hour to roast 5-6 red peppers, peel, cut into strips, saute lightly in olive oil with sliced garlic then you will have a gift in your fridge that just keeps giving. Here is but one three day plan. The main thing to remember is this: start with really fresh peppers (not dried out), broil or roast in the flame until fully blackened. Place in a plastic or paper bag for 10-15 minutes to steam off the skin before peeling.
Day 1: a bowl of these peppers, served as a side with broccoli and sliced flank steak.
Day 2: The peppers flavor some fish fillet, along with fresh basil and caper butter. All wrapped up in parchment paper, it takes 8 minutes at 400 degrees to cook.
Day 3. As a bruschetta topping-with and without sliced pork tenderloin
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Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle. -
A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top.
September 28, 2010 at 5:58 pm
How long will these keep in the refrigerator? Could you email me the answer. So enjoy your recipes but cook for one