This smoky salsa is a wonderful boost for burgers, sausages and more.
2 Italian red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 Piment d’Espellete pepper, minced
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill
1. Roast the eggplant and peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from bell pepper and chop finely; cut stem off eggplant and chop finely.
2. Heat 1 tablespoon oil in a skillet, add onion and garlic, and sauté for about 5 minutes until soft. Transfer to a large bowl and add bell peppers, eggplant, the remaining oil, chile pepper, sugar, salt, lemon juice, cilantro and dill, and mix well.
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.
4 tablespoons unsalted butter
4 apples, such as Akane, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon
1. In a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.
2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.
A simply-stunning topping for this week’s cobbler!
1 cup heavy cream
½ cup crème fraîche
1 tablespoon granulated sugar*
1. Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
2. Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately.
* Feel free to sub in your favorite sweetener here; our favorites are honey or even a splash of bourbon maple syrup!
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
4 cups assorted Corno di Torno peppers
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.
2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.