Thursday, October 13, 2011

Roasted Peppers and Browned Butter

Last night Alex and I took it pretty easy when it came to dinner.  Not as easy as tonight (spinach and goat cheese Archer Farms pizza for me... I DID have plans to make a feast, but my lengthy Target trip got in the way).  When I say easy, I mean that we had a low ingredient count dish.  However, ALL of the ingredients except for the salt (I should have picked some up in Utah) and cheese were prepped with our hands.  Homemade pasta, homemade roasted peppers, and browned butter.  It was really good, I am still thinking about how satisfying it was over 24 hours later.  It was so good that there is no good in-focus picture because I made the mistake of sampling it as I was bringing my plate over the to the table.

Oh, and the aroma of roasted peppers is probably even better than that of apple butter.

How to make roasted peppers
The peppers don't need to be completely charred all over, but the skin does need to be pretty wrinkly/loose

Preheat your oven to 450 degrees
Place your sweet peppers on a tin foil lined pan and set on the middle rack in the oven.
After 15 minutes flip your peppers 180 degrees
Roast for an additional 15 minutes and remove from your oven.
Place in a closed paper bag or a covered bowl for 5-10 minutes.  This will help the skin loosen up and be easier to peel.
Remove the skin and slice your peppers into strips.

How to make browned butter
This is just before the butter started to kick up brown specks.  Don't judge my dirty stove top!
For every 2 people place 5 tbsp of unsalted butter in a small saucepan.
Constantly whisk the butter over medium heating.
After a vigorous bubbling session, the butter should start to have a nutty aroma and kick up flecks of brown.  Keep whisking!
Remove the pan from the heat now, or continue to whisk the butter to allow the butter to brown a bit more.  You do not want your butter to turn black.
Serve over your pasta with a sprinkle of sea salt and parmesan cheese, nom nom!

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