Rice Stuffed Peppers

Issue-1-Dinner-Date-copy

 

INGREDIENTS

1 1/3 cups of Basmati rice

2 1/2 cups of water

12 mini peppers (all colours, tops off, cleaned whole)

1 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

3 garlic cloves, chopped finely

5 tbsp vegetable oil

1 sprig of thyme

salt and pepper

2 cups of shredded gouda cheese

 

INSTRUCTIONS:

Preheat oven to 350°F.

In a large sauce pot add 2 tablespoons of the oil, sauté the onions, carrots and celery on medium heat for 5 minutes. Add garlic, thyme, salt and pepper. Cook until onions are transparent. Add the last 3 tablespoons of oil and then the rice. Mix with wooden spoon until all rice is covered with oil. Add in the water. Bring to a boil, turn heat off and cover with lid. When all liquid is absorbed, remove rice. Once all liquid is absorbed and rice is cooked, set aside to cool until comfortable to touch.

Spread the peppers on a tray and spoon in rice to the top of each pepper. Add cheese and bake for 10-15 minutes or until cheese is melted.

Serve all 12 on a single platter and place in the centre of your table for a beautiful display.

App for That Escabeche

App for That - Shrimp Escabeche

The App: Shrimp Escabeche with peppers and onions.

Jameson’s Pick: Domaine André Neveu Sancerre “Le Grand Fricambault Silex” 2010, Veramonte Sauvignon Blanc 2010.

As we finally enter the summer months and the weather gets warmer, I think about having the oven on less and eating outdoors more. What could be better than a cooling dish of escabeche (marinated seafood) with shrimp? Zesty with citrus, complemented by the crunch of sweet peppers and onions, and brightened with fresh herbs…all that’s left to do is decide what wine to add to the ice bucket.

Hopefully, you already have a bottle of Sauvignon Blanc in the fridge. Not only is it a seafood-loving wine, but its citrous notes and slightly herbaceous, grassy flavours are particularly charming with escabeche and other light, fish dishes. Feeling fancy? Then look for a Sancerrewhich is produced in a region of France’s Loire Valley that—in my thirsty opinion—produces the finest Sauvignon Blanc in the world.

If you’re throwing a patio party and need larger quantities and great value, choose a Sauvignon Blanc from Chile. I am mightily impressed with these refreshing, and refreshingly priced, white wines. Consider too, a country like Chile, with over 6,400 kilometres of coastline, knows a little something about seafood and making wines to match.
App for That - Escabeche2

Morrones Rellenos

Morrones Rellenos

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Colomé Torrontes, Calchaqui Valley – Salta, Argentina.

 

INGREDIENTS:

6 red peppers

12 tbsp parmesan cheese (2 tbsp / pepper)

12 tbsp butter (2 tbsp / pepper)

6 large eggs (1 / pepper)

6 tbsp olive oil (1 tbsp / pepper)

Salt and pepper to taste

 

INSTRUCTIONS:

Cut the peppers in half. Remove and discard the stems (optional), seeds, and membranes of the peppers.

Prepare the peppers by placing them face up and putting butter, cheese and oil into each one.

Place the peppers on the grill and crack an egg in each one. Allow them to cook slowly on the grill.

Remove the peppers from the grill once the egg is cooked and golden on the top.

Serves 6

Quinoa, Sweet Peppers and Fig Salad

A Day With Lorena - Lunch

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup dry sherry

1/2 cup dried currants

1 cup quinoa

2 1/2 cups chicken stock or store-bought chicken broth

2 scallions, white and light green parts only, thinly sliced

1 cup fresh figs, stemmed and chopped

1 carrot, finely chopped

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/4 yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

1/3 cup Tangy Citrus Vinaigrette

 

INSTRUCTIONS:

Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.

Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.

Serves 4

Tangy Citrus Vinaigrette

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To make Lorena Garcia’s Quinoa, Sweet Peppers and Fig Salad from Issue 10, you’ll need 1/3 cup of the delicious Tangy Citrus Vinaigrette. Here’s the recipe:

Ingredients
2 tbsp Dijon Mustard
6 tbsp Agave Syrup
6 tbsp Fresh Lemon Juice — From two lemons
6 tbsp Fresh Orange Juice — From 1 1/2 oranges
6 tbsp Extra Virgin Olive Oil
1 tbsp Kosher Salt
1 tbsp Freshly Ground Black Pepper
Directions
Whisk together the mustard, agave syrup, lemon juice, and orange juice in a medium bowl.
While whisking, slowly drizzle in the olive oil and then whisk in the salt and pepper.
Pour the vinaigrette into an airtight container or glass jar and refrigerate.
Shake well before using.

Makes about 2 cups
Read the entire article ‘A Day with Lorena Garcia’ in Issue 10 of Dabble