Thursday, April 12, 2018

Try Saying The Name of this Five Times Fast!

You might be bemused by the name of this appetizer.  Brittany Wood Nickerson, who wrote the new cookbook, The Herbalist Kitchen, stopped by Tonia's Kitchen to talk about her recipe for Red Pepper and Feta Amuse-Bouche.  She says this truly is an appetizer, designed to stimulate the appetite for a bigger meal.  And what a delicious way to do that! Brittany told Tonia that one of the reasons this dish is so tasty, is because of the Caramelization that takes place when you cook it.  Essentially it allows the natural sweetness of the vegetables you're making to come through!  Try it out

Red Pepper and Feta Amuse-Bouche
Brittany Wood Nickerson
The Herbalist Kitchen

Yield: 4 servings as an appetizer

2 large red bell peppers
1–2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
3–4 ounces feta cheese, thinly sliced

1. Cut about ½ inch from the tip and tail of the bell peppers and remove the seeds. Slice the peppers in half lengthwise and then cut each half into thirds or quarters, making relatively flat slices.

2. Warm the oil in a skillet over low heat. Add the peppers and cook over low heat for 10 to 15 minutes on each side. This long, slow cooking allows the sugars in the peppers to caramelize. Try not to let the peppers burn or even brown too much. If they start to brown or stick, reduce the heat and add more oil if necessary. Flipping them periodically also helps slow the cooking process. When they are done, the peppers should be cooked just enough to be soft and sweet throughout, but al dente enough to hold their shape.

3. Transfer the pepper slices to a plate and toss with the garlic, parsley, and a pinch of salt and black pepper. Don’t use too much salt, as the feta is salty. Arrange the peppers faceup on the plate, placing any bits of parsley and garlic left on the plate onto the pepper slices. Top each pepper with a thin slice of feta. Serve warm or at room temperature.

“Excerpted from Recipes from the Herbalist’s Kitchen, © by Brittany Wood Nickerson, photography by © Alexandra Grablewski, used with permission from Storey Publishing.”