Bittman's 25: Red Pepper Puree
Very excited to start on our routine assignments from Mark Bittman's 25 favorites from his NYT Minimalist column. Red Pepper Puree is so beautifully simple. I thought parmesan was needed for more flavor. But when I cleaned off the cuisinart with my finger for a taste, it really didn't need anything. I spread some on some crusty bread and crumbled some goat cheese on top. Yummy snack! Looking forward to cooking "Chicken Under a Brick" with you all. I added a link to Bittman's 25 on the right side for future clicks. Happy Cooking!
posted by Elaine at 2:45 PM
4 Comments:
Your purée looks a lot redder than mine in the photo. Mine is a more orange color (the color of chicken tikka masala).
I decided to do Bittman's 25 too. The first one I wanted was the eggplant, but I don't have a microwave. So I went to the top and did the peppers. Reminded me that years ago I made a fresh pasta with red pepper puree; it was terrific. Today I made sandwiches of leftover roast chicken breast with Latin flavors, mayo, the puree, sweet onion, and mesclun. Wow, the puree really made it pop.
Forgot to mention the cilantro on the sandwiches.
2016-4-15 xiaozhengm
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