An oversized red bell pepper from the La Jolla Farmers Market.
This post was going to be about the joys of preserving late summer's produce for winter, especially red bell peppers. I had planned on extolling the virtues of making your own roasted peppers -- tastier, healthier, cheaper -- rather than buying them. That's not gonna happen.
In less than 20 hours, I'll be on a plane to San Fransisco for the BlogHer Food '09 Conference, where I'll be on the panel, The Meaning of Identity and The Value of Voice in a Crowded Food Blogging World, with Ree Drummond, Garrett McCord and Dianne Jacob. And before I leave, I have a few things to do, including:
- Finish a chapter in my upcoming book.
- Edit an upcoming piece for SDNN.com about a local farmers market.
- Pack for the trip.
- Freak out that I have NOTHING to wear for the trip and debate going shopping. Again.
- Conduct an interview about how to cook tri-tip BBQ.
- Try not to get sucked into the abyss, otherwise known as Twitter.
- Make a batch of biscotti that I promised to a friend. What was I thinking?
- Have a mini-meltdown that I'll never get all of these things done in time and blame it on Twitter.
- Throw a half dozen protein bars in my carry on, so I can virtuously deny those peanut butter crackers and chocolate chip cookies the flights attendants will heave upon me.
- Call Jeff and complain that I have NOTHING to wear this weekend.
- Drink coffee. How else am I gonna get all this stuff done?
- Hope that my Good Bite video for Quaker Oats is all set cause I had a good hair day when I taped it.
- Watch the latest episode of Mad Men with Jeff tonight while sipping a gin and tonic with extra lime, because, after a day like this, I've earned it.
- Lie in bed unable to fall asleep because I'm still fretting about having NOTHING to wear this weekend.
- Wonder if they sell any good cocktail dresses in the San Diego airport.
Fennel Spiked Roasted Red Bell Pepper Soup
Makes 4 servings
Print recipe only here.
1 large yellow onion, cut into chunks
2 teaspoons olive oil
1 teaspoon coriander seeds
2 teaspoons fennel seeds, reserving a few for garnish
6 large roasted red bell peppers, diced
1 cup low-sodium vegetable broth
1 (28-oz) can diced or crushed tomatoes with juices
1 teaspoon crushed red pepper flakes
a generous sprinkling of salt
extra virgin olive oil for drizzling
1. In a large pot over medium-high heat, warm olive oil. Add onions, and cook for 5-7 minutes, or until lightly browned.
2. Meanwhile, in a small skillet over medium heat, add coriander and fennel seeds. Toast until aromatic, 1-2 minutes. Remove from heat.
3. Add diced roasted peppers to the onions and stir. Add broth and tomatoes, and bring to a boil. Lower to a simmer. Add crushed red pepper flakes, toasted coriander and fennel seeds, and salt. Stir well. Cook for 8-10 minutes. Turn off heat and cool for 5-10 minutes.
4. Puree soup in two batches until smooth, and return to the pot over medium-low until thoroughly heated. Taste it; adjust seasonings accordingly. If desired, add more broth for a soupier consistency. Garnish each serving with some toasted fennel seeds and a drizzle of extra virgin olive oil.
Here's how to make roasted red peppers. Of course, for a quicker version, you can substitute jarred roasted peppers.
- Preheat a grill to high. Place peppers on the grill, rotating several times, until fully blackened (about 20 minutes).
- Place grilled peppers inside a paper bag and close the top tightly. Place the bag inside a large bowl (to catch any juices that spill out), for about 10 minutes. The steam will help the skins peel off more easily.
- Remove one pepper at a time. Place on a cutting board, and split open. Remove the stem and the seeds.
- Using a piece of paper towel, rub the skins off. If you have trouble removing them, then steam them a bit longer; otherwise, they should come off easily.
You might also like my:
Grilled Eggplant with Roasted Red Pepper Tapenade
Creamy Corn and Zucchini Soup
Red Lentil Mulligatawny with Apple-Celery Salsa
You might also like these red pepper soups:
Roasted Red Pepper, Lentil & Spinach Soup at Albion Cooks
Pepper Soup at eCurry
Quick and Easy Roasted Bell Pepper Soup at Farmgirl Fare