My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Wednesday, April 11, 2012

Roasted Red Pepper Dressing

I happen to think about this when inventorying my canned goods. I have several jars of roasted red peppers from last summers canning. This is a recipe I haven't made for a long time, but still remember how wonderful it is. It is adapted from and old edition of Joy of Cooking.

Roasted Red Pepper Dressing
about 1 1/2 cups
print recipe

Mash together to a paste:
1 clove garlic
1/4 teaspoon salt
Transfer to a blender or food processor and add:
One 6 1/2-ounce jar roasted red peppers, drained
6 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
3 tablespoons chopped shallots
1 tablespoon ground cumin
Salt and freshly ground black pepper to taste
Pinch of ground red pepper (optional)
Blend until smooth

2 comments:

  1. this and the macaroni and cheese both made me go yum!I bet youre thinking of Joyce today, I know what good frineds you are, I'm thinking of her as well.

    ReplyDelete
  2. this on the mac and cheese makes me go yum! maybe i am just fuzzy but is salad dressing? whatever, it sounds good.

    ReplyDelete

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