Marinated peppers

Simple, quick and delicious!!!

INGREDIENTS

•      3 large red bell peppers (about 2 pounds)
•      1/4 cup extra virgin olive oil
•      1 tablespoon balsamic vinegar (or more to taste)
•      1 1/2 medium clove garlic, minced
•      1 tablespoon chopped minced  fresh Italian parsley
•       Salt and freshly ground black pepper to taste 

METHOD

       1 Preheat the oven to 450 F. Place the whole red peppers, in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

        2 Remove the skins from the peppers and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.     
   
         3 Add balsamic vinegar, garlic, and parsley. Toss gently to combine and season to taste with salt and pepper, adding more vinegar to taste if desired.

 Allow to come to room temperature before serving. 

Coconut red lentils curry

INGREDIENTS 

•     1 medium onion, finely chopped
•     2 tablespoons olive oil
•     1 tablespoon finely chopped peeled fresh ginger
•     2 garlic cloves, finely chopped
•     1 teaspoon ground cumin
•     1/2 teaspoon ground coriander
•     1 teaspoon turmeric
•     1 tablespoon curry powder
•     1 teaspoon salt
•     2 cups water
•     1 1/2 cups dried red lentils
•     1 can unsweetened coconut milk
•     1 cup loosely packed fresh cilantro sprigs

METHOD

       1 Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, curry powder, turmeric, salt, and cook, stirring, 1 minute.

        2 Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender, about 20 minutes. Season with salt and serve with cilantro sprigs scattered on top. 

Gratin dauphinois

A popular recipe coming from the French Alps with slice potatoes and cheese.


INGREDIENTS

• 2 pounds potatoes
• 1/2 clove unpeeled garlic
• 4 tablespoons butter
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 ounces) grated Swiss cheese
• 1 cup boiling milk or cream

METHOD 

       1 Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.

       2 Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.

       3 Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.

       4 Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.

       5 Set the baking dish in upper third of preheated oven. Bake for 30-40 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

Mashed sweet potatoes

Easy and delicious sweet potatoes mashed with meat, fish or just vegetable.

INGREDIENTS 

• 3 to 4 medium sweet potatoes, about 2 pounds
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 3 to 4 tablespoons half-and-half 

METHOD

       1 Cook sweet potatoes in boiling water until tender. Let cool slightly; peel.

       2 Mash with olive oil and the half-and-half to desired consistency.
Serves 4 to 6