Obelisk Marinated Roasted Peppers
Serves 6
Published in: The Washington Post
6 largered bell peppers
2 medium cloves garlic -- cut into very thin slivers
1 bunch basil leaves -- stemmed, washed and patted dry
1 teaspoons salt
1/8 teaspoons freshly ground black pepper
1 1/2 cup olive oil
Working with 1 bell pepper at a time, use tongs to hold the pepper
over an open flame. Roast the peppers for 5 to 10 minutes, turning,
until their skins are evenly blistered and lightly charred. Place the
peppers in a deep bowl as you work, and cover with plastic wrap for
10 to 15 minutes, until the steam loosens the peppers' skins and they
are cool enough to handle. Discard the skins, seeds, stem and inner
membrane. Cut the peppers into sections; season with salt and pepper.
Add the oil to cover the peppers. Sprinkle with the basil and garlic.
Cover and refrigerate until ready to use; taste and adjust seasonings
before serving.
Recipe Source: From chef Esther Lee at Obelisk restaurant.
Recipe Notes
These peppers actually pick up flavor when they're allowed to
marinate for a few days. Chef Esther Lee uses a cake cooling rack to
rest the peppers on during their turn over the flame on a stovetop.
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