Thursday, January 27, 2011

Red Bell Pepper Sandwiches and Red Bell Pepper Soup

For New Year's we got together with Emily's brothers and some of our friends for an Iron Chef competition. There were 6 entries and the secret ingredient was red bell pepper. Here is my entry:

Red Bell Pepper Sandwiches

1 C. Water
1 packet Yeast
2 Tbsp. Olive Oil
2 Tbsp. Sugar
2 3/4 C. Flour
1 tsp. Salt
3/4 C. Dried Cranberries
1 Roasted and Peeled Red Bell Pepper
1/2 C. Sunflower Seeds

Mix water, yeast, sugar and olive oil with 1 cup of the flour. Mix for 1 minute. Add remaining flour and salt. Knead for 15 minutes. Let rise for 1 hour.

Roast red bell pepper by washing and rubbing with olive oil. Place on a cookie sheet under the broiler until it is black on all sides. Remove from oven and immediately place the pepper inside a plastic grocery bag and tie the end. Allow it to steam for 15-20 minutes. After it has steamed, remove the skin by rubbing it off with your hands.

Dice the red bell pepper and dried cranberries.

After 1 hour, add the sunflower seeds, cranberries and diced red bell pepper to the dough. Knead until they are mixed throughout the dough. Let the dough raise for 1 more hour.

Heat the oven to 400. Bring 2 quarts of water to a boil. Shape the bread into a baguette and score the top. Place the bread on a cookie sheet on the top rack. Place the pot of boiling water on the bottom rack. Bake for 20-25 minutes.

Red Bell Pepper Bread, Sliced
Cream Cheese
Green Onions, sliced very thin
Cooked Bacon
2-3 Roasted Red Bell Peppers, sliced (not diced)

Spread olive oil on both sides of each slice of bread and toast until golden on both sides. Spread cream cheese on each slice of toasted bread. Sprinkle with green onions, bacon and sliced red bell peppers. Serve warm.

Red Bell Pepper Soup

1 C. Carrots, diced
1 C. Onion, diced
3 Cloves of Garlic
1 Tbsp. Black Pepper
3 Tbsp. Olive Oil
1 Bay Leaf
2 Roasted Red Bell Peppers, diced
12 oz. can of Chicken Stock
4 oz. Tomato Paste
1/4 Cup Red Wine Vinegar
1 C. Milk
Green Onions, sliced
Bacon, sliced and cooked

In a sauce pan or stock pot, sautee carrots, onion, garlic, salt and black pepper with olive oil. When the vegetables look translucent add the bay leaf, diced peppers, red wine vinergar, tomato paste and Chicken Stock. Simmer for 30 minutes.

Remove the bay leaf and add the milk. Puree the soup with an immersion blender or in a regular blender. Garnish with green onion and bacon.

1 comment:

  1. I think it would be fun to do an Iron Chef competition. Your recipes look yummy!