Monday, June 6, 2011

Green Bell Peppers

On my way in on Big Orange this morning...

I was thinking about green bell peppers. Not red, yellow or orange ones are too sweet for cooking and best used to bring color to a dish.

I cannot bring anything new to the bell pepper canon. It's important to recognize the simple stuff and not always trying to innovate. Innovation does not bring the best tasting meal to the dinner table. Being able to use simple ingredients well does.

Bell peppers bring a grassy, vegetal note to the table. They are great raw in salads, as a pizza topping. They are part of the trinity (of 5, bell peppers, onions, green onions, celery and garlic) of Louisiana cooking.

They excel as part of a stir fry.

They are a fantastic addition to crudit√©s, a great edible (no carb) scoop for dip, hummus or babaganoush. They are awesome on the grill.

They work great as an aromatic in stock or broth, in a braise or soup. They are great stuffed and baked. Charring them on a grill or over the open flame of your stove yields a different savory flavor good in all kinds of things. Sweat them in  a bag until cool and skin them before stemming, seeding and slicing.

I always buy one or two at the market when they are in season and reasonably priced and a bunch when they are cheap. They are among the first vegetables of the week to leave the crisper drawer.


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