I am not too proud to admit that sometimes I just do not like bell peppers. Maybe it stems back to frozen paninis in college that, once reheated in the microwave, left a bad, stale pepper aftertaste all day during class. Regardless, I have been timidly trying main courses and side dishes that utilize bell peppers.
One recipe that is on my “To do” list is a classic Romesco sauce. As a stepping stone to making a Romesco, I tried this Roasted Red Bell Pepper Sauce by Laura Calder of the Cooking Channel. This recipe is absolutely wonderful! I have served it with my Scallops with Herbed Brown Butter, Whole Roasted Chicken, and Quesadillas, to name a few. I think it would be great as a little soup “shooter” with a cheesy puff pastry twist for dipping. Just ideas. Try it. You will like it – regardless of whether or not you are a big pepper fan or not!
Roasted Red Pepper Sauce
Original recipe by Laura Calder of the Cooking Channel.
2 red bell peppers
2 T. olive oil
1 shallot, minced
3 T. white wine (I used some Chardonnay)
6 T. chicken stock (I used Turkey stock that I had frozen/leftover from Thanksgiving)
juice from 1/2 a lemon
sea salt & freshly ground black pepper
Preheat oven to 400 F (My oven has been set at either 400 or 450, depending on what else I am roasting). Set the papers on a cooking spray lined baking dish and roast for 20 minutes. Turn peppers with tongs & roast an additional 15-25 minutes, until flesh is soft and skin is browning in spots. Place immediately in a bowl and cover with plastic wrap. Set aside 10 minutes to “sweat.” Remove plastic wrap, and gently peel and seed the pepper with your hands (Be careful! Peppers will be warm!) Tear or cut into strips/pieces and set aside.
Heat a small saute pan over medium heat. Add oil. Once hot, add shallot, stirring occasionally, until translucent and soft, about 3 minutes. Add white wine and cook 1 minute. Add stock and cooked red pepper. Cook 5 minutes. Remove from heat and cool slightly. Pour into a small food processor or blender. Season to taste with lemon juice (1 tsp at a time), sea salt & pepper. Serve warm or cold. Enjoy!