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madbakerThis week's Resolution Recipe: (Piquillo) Pepper Confit.
"These are great with steaks, which is why nearly every Spanish steakhouse I know offers a piquillo side dish. I also love these as a component of salads and other recipes, or as a great snack on their own."
1 kg medium piquillo peppers
1/2 cup / 125 ml olive oil
1/4 cup / 85 g honey
20 g kosher salt
25 g sugar
10 cloves garlic, peeled, de-stemmed, and minced (Ha! I used... more.)
10 sprigs fresh thyme
1 fresh bay leaf
In a blender or a fud processor, combine 1/4 of the peppers, the oil, honey, and the salt. Blend/process on high, scraping down the sides, until the mixture becomes liquid. Set aside.
Heat the oven to 250. Arrange the remaining peppers in a baking dish. Add the garlic, thyme, and bay leaf. Pour the confit liquid over the top. Cover with foil and bake for 2 hours. Remove and set aside to cool to room temperature. Serve warm with steaks or other meats.
What worked: Pretty, and very tasty. We had it with some of our cow, specifically grilled T-bone.
What didn't: This cookbook is inconsistently written. Are you supposed to stem the peppers, seed them, leave them whole? I assume stemmed, whole but who knows. I was unable to get piquillos (Lee the pepper lady didn't have any, and I was too busy to walk down to the Mexican market where I am sure I could have gotten some). I used anchos instead, which are a bit spicier and (more to the point) larger. I quartered and seeded the anchos, which seemed to work okay I guess but wasn't as decorative as stemmed whole piquillos would have been.
Will I make it again? It's a nice addition to roast cow meat, yeah. I might reduce the liquid a bit, although that might change with using actual piquillos.
"These are great with steaks, which is why nearly every Spanish steakhouse I know offers a piquillo side dish. I also love these as a component of salads and other recipes, or as a great snack on their own."
1 kg medium piquillo peppers
1/2 cup / 125 ml olive oil
1/4 cup / 85 g honey
20 g kosher salt
25 g sugar
10 cloves garlic, peeled, de-stemmed, and minced (Ha! I used... more.)
10 sprigs fresh thyme
1 fresh bay leaf
In a blender or a fud processor, combine 1/4 of the peppers, the oil, honey, and the salt. Blend/process on high, scraping down the sides, until the mixture becomes liquid. Set aside.
Heat the oven to 250. Arrange the remaining peppers in a baking dish. Add the garlic, thyme, and bay leaf. Pour the confit liquid over the top. Cover with foil and bake for 2 hours. Remove and set aside to cool to room temperature. Serve warm with steaks or other meats.
What worked: Pretty, and very tasty. We had it with some of our cow, specifically grilled T-bone.
What didn't: This cookbook is inconsistently written. Are you supposed to stem the peppers, seed them, leave them whole? I assume stemmed, whole but who knows. I was unable to get piquillos (Lee the pepper lady didn't have any, and I was too busy to walk down to the Mexican market where I am sure I could have gotten some). I used anchos instead, which are a bit spicier and (more to the point) larger. I quartered and seeded the anchos, which seemed to work okay I guess but wasn't as decorative as stemmed whole piquillos would have been.
Will I make it again? It's a nice addition to roast cow meat, yeah. I might reduce the liquid a bit, although that might change with using actual piquillos.
