Tapas - Picantes Pimientos Asados (Spicy Roasted Peppers)

From the kitchen of One Perfect Bite...This is, arguably, one of the easiest of all tapas dishes to prepare. It has the added advantage of being one that can be made well ahead of serving and I really think you'll enjoy the Spanish version of roasted peppers. Because less vinegar is used in their preparation, the peppers are not as harsh as their Italian counterpart and I think you'll find many uses for them as you become more interested in Spanish cooking. In Spain, the peppers are charred over and open flame, and while many cooks use that methodology, I prefer to roast, not broil, peppers in the oven. It's a much cleaner way to blister them and it frees the hands for other tasks. Once skin, ribs and seeds have been removed, oven roasted peppers freeze well and the homemade variety is much cheaper than any commercial product you may find. I do hope you'll give this recipe and roasting technique a try. Here is how the tapas version of spicy roasted peppers are made.

Roasted Yellow Pepper Soup - Passato di Peperoni - Away A While Recipe Favorites

Roasted Yellow Pepper Soup - Passato di Peperoni

From the kitchen of One Perfect Bite...Storms pass, but when you're in the midst of one it's wonderful to have a meal that will warm the cockles of your heart. Bob is grilling a chicken to accompany this wonderfully light soup that originated in a Florentine trattoria. Its molten color evokes summer and the soup captures the heady flavor of peppers that have ripened under the Tuscan sun. Served hot or cold, Passato di Peperoni, is a perfect first course, and a wonderful way to begin a meal. This is really simple to make. The trick to making what could be an ordinary soup spectacular, lies in the roasting of the peppers. No short cuts should be taken here. I've found I get the best flavor if the peppers are drizzled with olive oil and placed in a 375 degree oven for 30 minutes before they go into the stockpot. Once that's done, you're on your way to having one of the best soups you've ever tasted. I highly recommend this. As a matter of act, I happen to love this soup. Serve it with a lovely salad, some great bread and plain grilled meat or poultry for a peasant feast that kings will envy. You'll find the recipe here.

                    

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                Fennel and Potato Soup                                       Streusel Topped Pumpkin Pecan Bread

Orzo Salad

From the kitchen of One Perfect Bite...This lovely salad tastes as good as it looks. I found the recipe for it on Gourmet Live while searching for inspiration and an interesting new summer side. I wanted to share it with you before apples start dropping from trees. The recipe is simple and straightforward and the salad is a perfect accompaniment to serve with almost anything that comes off the grill. I especially like to serve it with lamb, but I've also found the salad is substantial enough to serve as a standalone lunch or a light supper. Orzo is a rice-shaped pasta that cooks very quickly. Orzo is also the Italian word for barley and that sometimes causes confusion. While barley could be substituted here, cooking times would vary and the salad would have a completely different taste. I prefer the salad made with pasta. It takes about 15 minutes to put this together, but you'll have to wait for the orzo to come to room temperature before it can be served. Unfortunately, the salad does not keep well. The appearance of arugula and radicchio does not improve with age, so if looks are important to you, make no more of this than can be consumed in one sitting. I know those of you who try this salad will love it. It has texture and balanced flavors, and when freshly made it, it is a feast for the eyes. Here's the recipe.

Orzo Salad...from the kitchen of One Perfect Bite courtesy of Gina Marie Miraglia Eriquez and Gourmet.live

Ingredients:
1/4 cup pine nuts
1/2 pound orzo
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
1 garlic clove, finely minced
3/4 cup (6-oz.) jar marinated roasted bell peppers, drained and chopped
1/4 pound mozzarella, preferably fresh, cut into 1/2-inch pieces
2 cups chopped baby arugula leaves (2-1/2 ounces)
1 cup chopped radicchio (2 1/2 ounces)

Directions:
1) Position a rack in middle of oven. Preheat oven to 350 degrees F.
2) Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
3) Cook orzo in a 6 to 8-quart pot of boiling salted water until tender, then drain well in a colander.
4) Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
5) Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
6) Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well. Season salad with salt, pepper, and additional lemon juice, if desired. Yield: 6 servings.

One Year Ago Today: Scandinavian Shrimp Salad

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