Friday, November 17, 2017
Cooking

Sweet peppers are their best in late summer

RECOMMENDED READING


In most parts of the United States, tomatoes say summer and squash screams fall. Those are easy. But what's the season for peppers? They always seem to be available at the grocery store and never arouse the fervor seen for other seasonal treats, like peaches or strawberries. So let me tell you, bell peppers are at their best in late summer. Right now.

I know this because an increasing number of varieties are front and center at the market. Purple bell peppers have joined the usual red, green, orange and yellow. Baskets of tiny sweet peppers about the size of cherries are on display, which are now in my kitchen awaiting culinary inspiration.

But before the debut of the really tiny peppers, there were baskets of these baby sweet peppers, most about 3 or 4 inches in length and in shades of yellow and orange. I immediately decided these would be stuffed.

Roasting the peppers softens their edges and concentrates their sweetness. Stuffing them with quinoa and chorizo came to mind first, and from there cotija cheese, lime and cilantro were natural additions. Cotija is crumbly and salty. It browns nicely and only slightly melts. Try feta if you're looking for a substitute. Queso fresco if you'd like something that melts more.

To use up all of the quinoa mixture, I also roasted a couple of poblanos, but large bell peppers would be great. The poblanos packed a lot more heat than the small orange and yellow ones. So much heat that I later regretted not wearing gloves while handling them. I tried dipping my hand in milk to soothe the burn. Then, vodka. Absinthe. Half and half. Vaseline. None of it quite worked. Poblanos are not as sleepy as they seem. So, learn from my mistake. Or stick with the sweet peppers. They taste their best now through November.

Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with boyfriend Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, alittlesaffron.com. She can be contacted at alittlesaffron@gmail.com.

 
Comments
How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

Perfect your crust. Try new filling recipes. Learn some decorating tricks. And prepare for the biggest pie day of the year: Thanksgiving.   From apple to thyme You’ve got the crust down. Now it’s time to choose a filling for your holid...
Updated: 6 hours ago
Thanksgiving 101: Everything you need to prepare for the big cooking day

Thanksgiving 101: Everything you need to prepare for the big cooking day

From appetizers to pies and everything in between, we’re here to help you put together a low-stress Thanksgiving spread. Ideas for sidesThese recipes go beyond the traditional, with a corn casserole, Brussels sprout salad and moreSee what our food ed...
Updated: 6 hours ago
Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

There are probably a handful of essentials, things you must have on the Thanksgiving table lest some family members begin to riot. But I find there are often a couple of slots open for new things, chances to get weird or creative or, gasp, healthy. ...
Updated: 9 hours ago
How to make solid turkey gravy before Thanksgiving Day

How to make solid turkey gravy before Thanksgiving Day

As far as we’re concerned, anything you can make in advance of actual Thanksgiving Day is a good thing, and this make-ahead gravy fits the bill. Plus, Tucker Shaw of America’s Test Kitchen says it tastes just as good as if you made it wi...
Published: 11/17/17
How to plan your Thanksgiving menu

How to plan your Thanksgiving menu

Planning a really good menu is the stealth approach to being a really good cook. Here are some tips from the experts. New York Times Put some thought into the menu What leaves an impression is not only the dishes you can make, but also how they t...
Published: 11/17/17
Everything you need to know to prepare your Thanksgiving turkey

Everything you need to know to prepare your Thanksgiving turkey

The turkey is the unquestioned star of the Thanksgiving meal. It can be the most daunting part as well. But with a little planning and care, it doesn’t have to be.   Before you start • A decent roasting pan, one heavy enough that it wo...
Published: 11/16/17
Taste test: prepared mashed sweet potatoes

Taste test: prepared mashed sweet potatoes

If you want to spend more time with your family and friends this holiday season and less time in the kitchen, our judges suggest serving Hormel’s mashed sweet potatoes. No need to wash, peel and heat potatoes. Just pop the container in the microwave ...
Published: 11/16/17
From the food editor: An expert weighs in on how to stay calm this Thanksgiving

From the food editor: An expert weighs in on how to stay calm this Thanksgiving

I can tell right away that Tucker Shaw has thought about Thanksgiving a lot, and not just as a home cook. As the editor in chief of Cook’s Country, a member of America’s Test Kitchen and the former dining critic and food editor at the Denver Post, Sh...
Published: 11/16/17
How to make a perfect pie crust (with recipes)

How to make a perfect pie crust (with recipes)

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ornately decorated crust, gol...
Published: 11/15/17
Updated: 11/16/17
Five ideas for meat pies

Five ideas for meat pies

Sweeney Todd ruined meat pies for me. e_SBlt For a while after seeing the famous musical Sweeney Todd: The Demon Barber of Fleet Street in high school (and then again after watching the 2007 movie starring Johnny Depp), the thought of meat pies m...
Published: 11/15/17