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Red red red

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Red red red
Red red red, originally uploaded by swanksalot.

CameraBag treatment of last week’s great stuffed and simmered red pepper experiment.

came out delicious, despite this photo looking (intentionally) sinister

I used what turned out to be a variation of this Epicurious recipe, with able assistance and advice from my mom1 via email. If you click the link below you’ll see the original ingredients and technique, these are the ingredients I used:

2 large (8-ounce) red bell peppers
other peppers, pimento, whatever
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked brown basmati rice, cooled
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups tomato sauce, partially handmade from some roma tomatoes, and partially from a a jar of strained tomatoes
1 1/4 pounds lean ground lamb
a dash of cayenne
three diced carrots
a diced fennel bulb
seems like some other vegetable, celery, maybe?
1 large egg

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add ground lamb2, onions, garlic, carrot, fennel, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, parsley, cayenne, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, and egg.

Fill pepper cavities with mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes

[Click to continue reading Stuffed Red Bell Peppers Recipe at Epicurious.com]

My mom suggested two other variations which I would follow in a future preparation: slightly char the peppers before stuffing, and add a handful of pine nuts to the stuffing.

  1. she has a freaking Facebook account!! []
  2. or ground beef, whatever, actually I’ve made it both ways []

Written by swanksalot

September 22nd, 2009 at 7:28 pm

Posted in Photography

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