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RECIPE
Serves 2

A CookTale

Our dinner was inspired by a recipe in the New York Times by Florence Fabricant. The minute I saw it I knew that one day it would be some evening’s dinner. And last evening it was. All of the ingredients, except the Andouille Sausage, were in our fridge or in the pantry. After one hour in the oven, plated with a Cumin Yogurt Sauce, accompanied by a salad of Romaine Lettuce tossed with a Mustard Vinaigrette, we enjoyed a delicious and different Sunday dinner.

INGREDIENTS

2 Red Bell Peppers (of equal size)
3 TB of EVOO
1 Cup of Onion (finely diced)
1/2 cup of long grain Rice
2 TB of Pine Nuts (toasted)
2 TB of dried Currants
1 tsp of ground Cumin for the stuffing + 1 tsp for the sauce
1/4 Cup of fresh Mint (in a chiffonade)
1/3 Cup of Marsala or Vermouth
Kosher Salt & Black Pepper
2 Andouille Sausages (casing removed)
1 TB Lemon juice for the sauce + 2 Lemon slices for the Peppers
1 cup of plain Yogurt

METHOD

1. Heat the oven to 350 degrees.

2. Slice the tops off the Red Peppers, & chop the tops into a fine dice.

3. Heat the 2 TB of EVOO in a large saute pan & saute the chopped Pepper with the chopped Onion on a low flame, until soft & starting to color.

4. In a small sauce pan add 3/4 of a cup of Water, bring to a boil & add the 1/2 cup of Rice. Simmer for 10 minutes or until the Water evaporates. Stir the cooked Rice into the large saute pan, add the toasted Pine Nuts, the Currants, & 1 tsp of Cumin. Saute until heated through. Add the chiffonade of Mint. Season with the Salt & Pepper, toss & add the 1/3 cup of Marsala or Vermouth. Set the stuffing mixture aside in a large bowl.

5. In the same saute pan add the 1 remaining TB of EVOO & add the Andouille Sausage meat. Cook until it loses its raw color & begins to brown. Add it to the large bowl & blend the stuffing all together.

6. Fill the 2 Peppers with the stuffing, do not pack them too tightly. Top them with a 1/8 thick slice of Lemon. Stand them in an oven proof baking dish, add 1 TB of EVOO & 1/4 cup of Water to the dish. Bake for 1 hour.

7. Whisk together the remaining 1 tsp of Cumin with the cup of Yogurt & 1/4 cup of Lemon Juice.

8. Put a puddle of sauce on the plate, cooked Peppers on top, and serve.

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