I’m almost ashamed at how close Mike came to convincing me we should order Inglewood Pizza tonight – he knew I was an easy target, my defenses having been knocked down by the deep snow and PJs I had been in most of the afternoon since coming inside, making me feel all snug and far from Monday. (Not quite far enough.)
I stopped him as he picked up the phone, in fact. I’m so glad I did – I had another recipe to test using my mishmash of peppers. Right now I can smell the tumble of oil-slicked peppers, tomatoes, chilies and garlic roasting in the oven. When they come out, I’ll blitz it in the food processor until it’s chunky with a few black olives, spread it over some crumbled goat cheese I put in a smallish baking dish, and broil it until it’s bubbly around the edges. It should be perfect scooped out with chunks of the pepper-olive rye we picked up this afternoon, still so warm it made the plastic bag soften and almost shrinkwrap the loaf when we stepped out into the cold.
Final report: we have a winner! This is the sort of thing that excites me so much, I just wanted to pick up the phone and tell someone about it. The photo truly doesn’t do it justice – it was dark and the battery was flashing, and I wasn’t in a position to abandon sizzling cheese in order to find the battery charger. Because roasting mellows the chile peppers, we put a spoonful into W’s whole wheat spaghetti, and he wolfed it down.
I suspect if you don’t have any fresh chilies or are a fan of chipotle, this would be equally good with the red chilies omitted and one or two chipotles en adobo (the smoky tomato sauce they are generally packed in when canned) added to the peppers along with the olives. A few leaves of fresh basil or a twig of rosemary would probably be great thrown in too.