09.28.09
Posted in Beef, Bread, Dinner, Dips & Spreads, Leftovers, Meats, Sides, Veggies at 6:05 pm by julie
I’m still not sure where the summer went. I’ve been meaning to post these recipes from our 4th of July dinner for several months now, but there always seems to be something pulling me away from the computer, and I just realized I haven’t posted anything but Daring Baker challenges . Time for a little catch-up. Our little sticky bun is now eighteen months old (!) and can walk, run, dance, climb, and almost reach stuff on the kitchen counters. He makes off with all of my Tupperware containers, and likes to help me unload the dishwasher, even before I’ve gotten the chance to run it, so a lot of our meals are prepared either very quickly or in short increments throughout the day. But he is still a very good little eater, and can handle practically anything thanks to his sparkly new molars and canine teeth. Not quite all of them had come through yet when I made these meals, but that didn’t stop him from eating lots and lots of thinly sliced beef and mashed potatoes.
We usually don’t buy filet mignon, but as long as we were splurging, I took the extra steps of crusting our steaks with ground porcini mushrooms and topping them with gorgonzola-garlic butter. To round out the meal with some greens, I made haricots verts with a shallot vinaigrette, and stirred some ribbons of wilted chard—courtesy of a friend’s prolific garden—into the mashed potatoes.
Porcini-Crusted Filet with Gorgonzola-Garlic Butter
1/2 ounce dried porcini mushrooms
6 1-inch-thick filet mignon steaks
2 T butter
4-6 cloves of garlic, skins on
1 T olive oil
1/4 C (1/2 stick) unsalted butter, room temperature
1-2 oz crumbled Gorgonzola cheese
1 T chopped fresh parsley
Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Heat oil in a small skillet over medium heat, and add garlic cloves. Toast cloves, turning frequently to avoid burning, until tender. Remove from the heat, cool until you can handle them, and peel off the skins; they should come off easily. Mash garlic into a paste with your knife or a garlic press, and mix in with the butter, cheese and parsley. Refrigerate until needed.
Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of gorgonzola-garlic butter atop each steak and serve.
Source: Epicurious and Epicurious.
The next day, I made a batch of rustic potato bread with some of the leftover mashed potatoes. This is a recipe from Macrina Bakery that I’ve used before with gargantuan results, so I knew that I would be able to get more than one boule from it. I ended up dividing it into a 4 sandwich rolls and a standard loaf, all imbedded with decorative flecks of chard. Split, toasted and spread liberally with leftover compound butter, the rolls made perfect vehicles for our extra filet, which I sliced thinly and slathered with caramelized onion for a sublime sandwich and a perfect end to the holiday weekend, if I do say so myself.
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07.02.09
Posted in Cuisines, Dinner, Dips & Spreads, Italian, Pastas, Quick Breads at 5:02 pm by julie
I’ve made this recipe so many times I’ve lost count, and was actually surprised to discover that I hadn’t written it up on the blog before. It is a good way to use up that extra bit of ricotta you’ve neglected in the fridge, its remaining ingredients are all pantry staples, and the sauce takes no more time to cook than the pasta, so it is a particularly good recipe to have in the arsenal for those days when you’re looking around the kitchen at dinnertime, scratching your head and trying to figure out what to sling together (or maybe that’s just me!).
I’ve made it alternately with orecchiette, fusili, and these radiattore, and usually serve with some sort of bread for my bread fiend to dunk in the sauce. On this occasion, I went with parmesan popovers and garlic butter, as a quick take on garlic bread. They were alright, but the garlic butter really seemed to make all the difference, because I found the plain popovers on the bland side.
Pasta Pomodoro e Ricotta
3/4 lb. pasta (orecchiette, fusilli, or radiattore work well)
14 1/2 oz. can diced tomatoes
2 T tomato paste
1 T chopped fresh basil, or 1 tsp dried basil
6 oz. ricotta
salt and pepper, to taste
Boil pasta, as described on the package. Meanwhile, place the diced tomatoes and tomato paste in a medium sauce pan. Add the the ricotta and puree with a stick blender until the sauce is smooth (or alternately, combine the tomatoes, paste, and ricotta in a blender and puree before pouring in the sauce pan), and heat through, allowing the cheese to melt and combine with the tomatoes. Add the basil, and salt and pepper to taste. If desired, throw in a handful of baby spinach and let it just wilt from the heat of the sauce; a handful of frozen peas stirred in at the end would be another nice alternative.
When the pasta is ready, spoon it on a plate and top with the tomato sauce. Sprinkle with additional basil, ground pepper, or parmesan.
Source: Slightly adapted from Accidental Hedonist.
Parmesan Popovers
1 C AP flour
2 extra-large eggs
1 C whole milk
2/3 C parmesan
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp herbs de Provence
Preheat the oven to 375 degrees F.
In a blender, combine all ingredients. Blend on medium speed until combined. Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 40 minutes. Remove popovers from pan, and cut a slit in the top of each one to allow excess steam to escape, which will keep them from getting soggy. (As an added bonus, slather the insides of the popovers with garlic butter while they’re warm. I make mine with unsalted butter, lots of pan-roasted garlic—toast the cloves in a dry, hot skillet with their skins still on, until the skins brown up in spots, then flatten them with the side of your knife, remove the skins and mash them—some grated parmesan, a good pinch of salt, and a little paprika for color.)
Source: Adapted from Epicurious and Everyday Italian.
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07.01.09
Posted in Dinner, Dips & Spreads, Lamb, Meats, Pastas, Sides at 4:01 pm by julie
This was a really simple, flavorful way to cook lamb chops, and you know I am always looking for good lamb recipes. I used loin chops, did my usual pan-sear-and-finish-in-the-oven trick, and then tossed more compound butter with hot orzo, peas and some feta to accompany them, a nice alternative to the usual starch options.
Lamb Chops with Sun-Dried Tomato Butter
1 garlic clove
1/4 C chopped sun-dried tomatoes packed in oil, drained
1/2 C walnuts
1/4 tsp ground coriander
1/4 tsp cayenne
1 T chopped flat-leaf parsley
1/2 stick unsalted butter
1/2 tsp fresh lemon juice
8 lamb chops (3/4 inch thick; 2 pounds)
Pulse salt, garlic, sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
Preheat oven to 350F. Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), and heat a cast iron skillet over medium-high heat. Drizzle in a little olive oil, and pan-sear the chops to a nice golden brown on both sides. Transfer to the oven for 5-10 minutes; I bring mine to about 150-155F because I like them closer to medium. Spread tomato butter over chops, and serve with orzo tossed with some extra compound butter, peas and crumbled feta.
Source: Epicurious
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06.27.09
Posted in British, Cuisines, Dessert, Dips & Spreads, Foodblog Events, Fruits, Pies & Tarts at 12:55 am by julie
The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England. This was a fun one for me because I’d heard of bakewell tarts, but never seen or tasted one. They turn out to be surprisingly easy to make, and scrumptious with tea—go figure!
Although there are a variety of ways to make a bakewell tart, our recipe was composed of a rich shortbread crust topped with layers of jam and frangipane, a moist almond filling. We were allowed the option of using either store-bought or homemade jam, and since it is strawberry season AND right around Father’s Day and our 10th wedding anniversary, I made fresh strawberry jam for Jeremy, his favorite.
Now, I’ve done jams a few times in the past and it is not my forte. I tend to get paranoid that it hasn’t cooked long enough, thereby far overcooking it and ending up with fruit candy that won’t come out of the jars. This time I carried home 4 pints of gorgeous Oregon strawberries a mile home from the market, and promptly dumped every last one of them out on my front porch as I tried to dig my key out of my pocket. An inauspicious start, to say the least. Since my berries were now all bruised and dirty, the clock was really ticking. I immediately rinsed them all off individually and used them right away, since bruised and/or wet berries will spoil in the blink of an eye. Considering my previous track record, I decided to try my hand at freezer jam, which apparently uses an ungodly amount of sugar and gives the berries a kind of artificial citric acid tang. It was totally easy to do, but I think it didn’t really show off the natural flavor of the fruit, and it set up pretty soft. I followed the instructions exactly, but my berries were quite juicy, so I wonder if that affected the outcome. In the end, I really think I just need to come to terms with traditional jamming and keep practicing.
The next day, with 5 pints of sort-of set strawberry freezer jam at the ready, I proceeded with my tart. I did my crust in the food processor, and it came together in no time. After giving it a short stint in the fridge, I rolled out my crust and got it into the tart pan with a little help from plenty of bench flour and a jumperoo to keep the baby from making a break for the dog’s water bowl every 10 seconds. Then we made frangipane to the tune of “Oh Susannah” and “London Bridge is Falling Down” while the crust set up in the freezer for 15 minutes. Quick smears of jam and almond filling, and the tart went into the oven for half an hour.
It came out darker than I expected, which may be because 200 degrees Celsius is actually 392F, not the 400F that the recipe indicated. Guess I should have looked up the exact conversion. I got it out in time, but I wouldn’t call this frangipane “tanned”.
We gave it a few minutes to cool and set, and then dove into it with dollops of vanilla whipped cream. It was absolutely delicious; all three of us loved it, and it only lasted us about two days. I think I see many more bakewell tarts in our future! In the meantime, be sure to check out all the daring tarts at the blogroll.
I am a member of the Theta Class of Daring Bakers, inducted in July 2007. Below is a list of previous challenges:
Strawberry Mirror Cake – July 2007
Milk Chocolate and Caramel Tart – August 2007
Cinnamon Rolls and Sticky Buns – September 2007
Bostini Cream Pies – October 2007
Tender Potato Bread – November 2007
Traditional Buche de Noel – December 2007
Lemon Meringue Pie – January 2008
French Bread – February 2008
Perfect Party Cake – March 2008
Opéra Cake – May 2008
Danish Braid – June 2008
Filbert Gateau – July 2008
Chocolate Éclairs – August 2008
Lavash Crackers and Dip – September 2008
French Yule Log – December 2008
Tuiles – January 2009
Chocolate Valentino and Ice Cream – February 2009
Lasagne of Emilia-Romana – March 2009
Abbey’s Infamous Cheesecake – April 2009
Apple Strudel – May 2009
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04.07.09
Posted in Appetizers, Baby Food, Bread, Cake, Chocolate, Dessert, Dips & Spreads, Nuts, Grains & Legumes at 6:41 pm by julie
Amazing as it may seem (well, to me at least), our little boy turned one year old near the end of March. My mom flew out for the celebration, which was a small family affair combining Nolan’s birthday party with his dedication. I was mostly busy straightening up the house for company, but I made several savory hors d’oeuvres for our guests to snack on.
This is my homemade grissini with whipped spinach and chickpea hummus. The grissini was a recipe from the King Arthur cookbook, and made enough breadsticks for a week’s worth of snacking. I seasoned them variously with za’atar, smoked paprika, sesame seeds, and Parmesan cheese, and Nolan loved them, with or without a dip in the hummus. I also stuffed some split baby bell peppers with a mixture of feta and ricotta, but those were all eaten up before I remembered to get a photo.
Of course, the highlight of Nolan’s birthday party had to be his cake. Knowing that Nolan is already a big chocolate fan but not wanting the mess of chocolate frosting, I went with the devil’s food white-out cake in Baking: From My Home to Yours. It made the perfect baby birthday cake: moist and chocolatey, but not too big or fussy, and with that crumb coat, it just begged to be eaten with chubby little fingers.
Nolan had never eaten sweets more than a pinch at a time, so we weren’t sure how he would react to a whole slice of cake. But he dove right in without the slightest hesitation and proceeded to eat the entire thing. He didn’t even make all that big a mess, considering. My husband also posted a little video of Nolan chowing down on our main website if anyone is interested.
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10.12.08
Posted in Cuisines, Dinner, Dips & Spreads, Meats, Poultry, Sides, Veggies at 7:56 pm by julie
I promised to let you know how I used my excess muhammara from the September Daring Bakers challenge. Because of its Middle Eastern flavors, I decided to do an entire meal in that vein, using up both my leftover dip and an intimidating ingredient I bought on the spur of the moment: eggplant. I’m actually not sure I had ever eaten eggplant before, but it falls into that suspicious fruit-as-vegetable category that I tend to avoid like the plague, largely because of the mush factor. When faced with a scary vegetable, I find that frying it is often a good first approach, both because it imparts crunch and because—be honest—practically everything tastes better fried. So I decided to try making eggplant fritters for my introduction to the fregetable.
I have to admit, eggplant is a lovely piece of produce to look at, with that graceful shape, colorful skin and firm white flecked interior.
Doesn’t look nearly as appealing after being peeled, diced and boiled, though. Next time I’m going to try roasting in the skin.
The fritter batter looks even less appetizing, like dog food. I took a leap of faith and fried it up anyway, instead of giving Freyja an extra meal.
I served the fritters with muhammara and chicken skewers seasoned with the same Moroccan spice blend I mixed up for the roasted chickpeas, a failsafe measure in case I disliked the fritters (and Adagio’s Moroccan mint tea, Casablanca Twist). They turned out to be alright, though: they looked like edible food, and didn’t taste like anything in particular. I guess that’s what the muhammara was for, though, and I admit to going easy on the spices. The batter was very soft and didn’t hold together well, leading to mushy and misshapen fritters, but that may have been because I got distracted by the baby and forgot to add the eggs and flour at the end. Whoops. Binding agents would have been helpful, I must say. So I should probably give these another chance, and then maybe even move on to something that doesn’t entirely mask the eggplant’s flavor. Baby steps, right?
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09.27.08
Posted in Appetizers, Bread, Dips & Spreads, Foodblog Events at 2:19 pm by julie
I’m a little late posting my Daring Bakers challenge for the month of September, but for once it isn’t because I procrastinated making it. On the contrary, this challenge—to make vegan or gluten-free lavash crackers and an accompanying dip—was perfect for the party I hosted way back at the beginning of the month. I just haven’t had much free time for writing up posts lately, thanks to Nolan’s ever-diminishing nap schedule.
Because I was making a number of things, not just the crackers, I ended up getting some assistance from my husband while making these. He does an excellent job of kneading dough, which saved me a lot of effort. For ease (and an excuse to buy agave nectar, which I’ve been eyeing curiously for some time), I decided to make the vegan version of the crackers.
The dough rolled out pretty easily, though it was difficult to get the edges as thin as the center. I sprinkled mine with sesame seeds, smoked paprika, cumin and kosher salt and pre-scored it in strips on the diagonal, as the book shows.
My lavash baked up crispy in some spots and a bit chewier in others, with a few air bubbles. Jeremy expected it to be crunchier than it was, fresh from the oven, at least—it seemed to crisp up more overnight, which I hadn’t expected.
I served it at the party with muhammara, a roasted red pepper dip thickened with toasted walnuts and bread crumbs. The vaguely Middle Eastern spices I used to season the crackers paired up nicely with the muhammara, which had an elusive flavor: sweet, earthy, and a bit spicy. The crackers, however, were largely overlooked at the party, where people chose to eat the muhammara and other dips with the fresh pain a l’ancienne we made (another recipe from The Bread Baker’s Apprentice
, by the way). I think it may have been because I should have cut the crackers into shorter strips. Oh well—I liked them a lot, and ate them with both the leftover muhammara and garlic-white bean dip. They were definitely easy to make and fun to try, but I’d just as soon make bread if I’m going to bother with a yeasted dough, I think.
Muhammara
1 T red pepper flakes, or 1 small red chile (I used less than this, because I’m a wuss)
1/2 tsp ground cumin
3/4 C toasted walnuts
1/4 C whole-grain bread crumbs
1/4 C extra-virgin olive oil
2 T pomegranate molasses
1/4 C tomato paste
2-3 roasted red bell peppers
1/2-1 C warm water
1/2 tsp fine sea salt
In a food processor, puree the first 8 ingredients to a smooth, even consistency. Mix in warm water to achieve a desired texture, a bit thicker for dipping, a bit thinner for spreading. Stir in the salt and adjust seasonings if necessary.
Source: Super Natural Cooking, by Heidi Swanson (p. 102).
I’ll write up what I did with the leftover muhammara tomorrow if I have time. Meanwhile, thanks to Natalie of Gluten A Go Go, and Shel of Musings From the Fishbowl, for hosting this month’s challenge. You can find the cracker recipe on their blog. And be sure to check out all the lavash and dips on the Daring Bakers Blogroll.
I am a member of the Theta Class of Daring Bakers, inducted in July 2007. Below is a list of previous challenges:
Strawberry Mirror Cake – July 2007
Milk Chocolate and Caramel Tart – August 2007
Cinnamon Rolls and Sticky Buns – September 2007
Bostini Cream Pies – October 2007
Tender Potato Bread – November 2007
Traditional Buche de Noel – December 2007
Lemon Meringue Pie – January 2008
French Bread – February 2008
Perfect Party Cake – March 2008
Opéra Cake – May 2008
Danish Braid – June 2008
Filbert Gateau – July 2008
Chocolate Éclairs – August 2008
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07.12.08
Posted in Cuisines, Dinner, Dips & Spreads, Greek, Leftovers, Seafood, Shrimp at 2:39 pm by julie
I’ve never been too enamored with cooking magazines, other than perhaps Cooking Light, but I was offered a free subscription to Bon Appetit from Amazon.com a few months back, so I said what the heck. It’s alright so far, but I’m not overly impressed, and I haven’t gone out of my way to make any of the recipes.
The other night we tried a recipe for shrimp skewers with tzatziki and spinach from the most recent issue. As I had hoped, it was a fast, tasty meal—hard to go wrong with those flavors, and most of the ingredients are ones I always have on hand. Not only that, but it made a lovely and fairly healthy plate of food. The problem came when we sat down to actually eat, though: it was impossible for us to eat this neatly. Of course Jeremy was eating over WoW, and Nolan was awake at the time, so I had to hold him with one arm and eat with the other. But there were the skewers and tails to deal with, and the tzatziki, while delicious, was too thick to scoop up easily either with a bite of shrimp or a forkful of spinach.
I found myself wishing I had just removed the tails from the shrimp up front and sauteed them in a little oil and garlic, then tucked them in a pita with the spinach, feta and tzatziki. The portability and one-handed operation of a pocket sandwich would have been more than worth an extra trip to the grocery store or a few hours spent waiting for pita dough to rise. Considering all the other pluses to this recipe, it may happen yet.
Incidentally, I couldn’t bear to toss out the leftover tzatziki, but had nothing to eat it with. So for lunch the next day, I mixed a can of tuna with a few tablespoons of strained tzatziki, a bit of mayo and some feta cheese. It made one of the best tuna sandwiches I’ve had in quite a while.
Shrimp Skewers with Tzatziki, Spinach and Feta
1 C Greek yogurt
1 C 1/4″-cubes English hothouse cucumber
3 T chopped fresh dill
2 T fresh lemon juice
2 T chopped shallots
1 tsp chopped garlic
Olive oil
1 lb uncooked large shrimp, peeled and deveined
2 C baby spinach
3/4 C crumbled feta cheese
Mix yogurt, cucumber, dill, lemon juice, garlic and shallot in small bowl; season generously with salt and pepper and chill until ready to serve.
Prepare grill with oil. Thread shrimp equally onto 4 skewers and brush with olive oil; sprinkle with salt and pepper. Grill just until shrimp are opaque in the center, about 3 minutes per side. Divide spinach between 4 plates, and drizzle lightly with lemon juice and olive oil. Top each with one shrimp skewer, a dollop of tzatziki, and a sprinkle of feta.
Source: Slightly adapted from Bon Appetit, August 2008 (p. 45)—and will be more firmly adapted next time.
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06.18.07
Posted in Cuisines, Dinner, Dips & Spreads, Greek, Italian, Veggies at 6:51 pm by julie
For those Salemites who have an interest in unusual or organic foodstuffs and mourn the lack of a nearby Whole Foods, Wild Oats, or Trader Joe’s, LifeSource is a great resource. Of course, we may have been about the last people in town to figure that out, but now that we have a car, we’re trying hard to make up for the neglect. This last week we were fortunate enough to find a pile of fresh fava beans in the produce section, which for me was a big deal, because I’ve never found them for sale before, despite hopeful scouring of the farmer’s markets in May. I decided to use them to make up a bit of fava bean ‘hummus’ from Sunday Suppers at Lucques.
I’d heard an awful lot about what a pain fava beans are to shell, so I decided to document the process, just for fun. The pods are big and velvety, containing just 5 or 6 beans if you’re lucky. Many of them were lined with cottony fluff, as if to cushion the precious contents. I had a heck of a time getting the beans out of the pods, though; most of them refused to split open along their seams and just tore willy-nilly instead.
When I was done shelling, I had a sad little pile of bean left, just enough to cover the bottom of my bowl. I got some water boiling and blanched the beans for 2 minutes, then chilled them off until they were cool enough to touch.
At this point, the outer skins needed to be removed from the beans, the extra step that is the source of so much complaint. It actually didn’t bother me at all, though, and I got a pretty good rhythm going. All they needed was a bit of a tear in one spot with my fingernail, and a gentle squeeze would pop them right out of their skins, very much like slipping the skins off of Concord grapes.
Of course, removing the skins reduced the volume of bean remaining pretty considerably, and I barely had a handful of beans left for my recipe. Since the two of us only needed a little bit of spread to go with our dinners, that still worked in my favor.
The spread itself was very easy to make: a quick simmer in some rosemary-garlic infused olive oil and then pureed and sprinkled with more oil and feta cheese. We had it with garlic-rubbed sourdough crostini.
Oh yeah, and there was also some delicious lamb souvlaki and garlicky tzatziki from The Food and Wine of Greece. Details… 
I’ve never eaten fava beans before, and I liked them enough that we will certainly seek them out again, even if we’ll now have to wait a year for another opportunity. They had a very pleasant earthiness that was nicely complemented by the other flavors in the spread: olive oil, rosemary, garlic, and salty feta. I know favas are much more classically Italian than Greek, but I figured the olive oil and feta would bridge the gap nicely, and everything did taste good together.
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03.27.07
Posted in Dips & Spreads, Nuts, Grains & Legumes, Veggies at 10:16 am by julie
I was planning on making soup for dinner last night, but when I walked in the door, red pepper-bean dip with carrot sticks was what sounded good. So I cracked open a can of cannellini beans and thawed a few peppers, and whipped myself up some dip in no time flat. I was planning on having that for a snack, and the soup for dinner later, but I ended up just eating more dip. Think I worked my way through about 4 carrots. Super yummy, but I need my husband/taste tester back now please.
I thought I had made this recipe before, but it turned out what I had been thinking of was something similar with sundried tomatoes. That was good too, and I bet you could sub some sundried tomatoes into this recipe. I used peppers that I roasted myself; I keep them in the freezer, individually wrapped, and thaw them very briefly in the microwave as I need them. For speed and convenience, I used jarred garlic and bottled lemon juice; and I was heavy-handed with the salt, garlic and olive oil. Store leftovers under a thin layer of olive oil to keep it from drying out; the flavors with further develop with a rest. I like this dip both straight from the fridge or at room temp. For me, the carrots have to be as cold as possible, though; I slice them into sticks and store them under water in the fridge.
White Bean and Roasted Red Pepper Dip
1-2 tsp balsamic vinegar or lemon juice
1 (15-ounce) can cannellini beans (or navy or Great Northern), rinsed and drained
2 roasted red bell peppers
1-2 large garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-4 T extravirgin olive oil
Place all ingredients except olive oil in food processor and blend until very smooth. Add olive oil in a thin stream until desired texture has been achieved. Sample and adjust seasonings to your tastes. Serve drizzled with olive oil and sprinkled with fleur de sel, alongside raw veggies (carrot sticks are my favorite) and crostini or pita.
Source: Adapted from Cooking Light.
Update 8/17/07: Last night I made a batch of this dip to snack on, and it turned out great. I think I had better peppers this time, organic ones from LifeSource that were a lot more flavorful after roasting. I used balsamic this time also, and it really enhanced the natural sweetness of the peppers. Yum!
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