Comments for Roasted peppers with Kathleen Bellicchi

Comment on Why a blog named Roasted Peppers? by lose weight

lose weight — Fri, 03 Dec 2010 04:11:22 +0000

Thanks bud. Not bad website you have here. Have some more links to direct to with more stuff like this?

Comment on Live to Eat… Pray Love/Oh, Mama! You Mama! Umami by Bern Terry

Bern Terry — Mon, 04 Oct 2010 10:25:35 +0000

Anotehr great story and recipe. I love this blog. Learn something new each time I read. Also like how easy it is to check older recipes. Keep it up!!

Comment on Why a blog named Roasted Peppers? by Kathleen Bellicchi

Kathleen Bellicchi — Sat, 28 Aug 2010 03:04:58 +0000

Chris,

The first time I had tomato toast was at my brother Mike’s house. He and his family live near Lugano Switzerland. Thick slices of crusty bread were grilled over open coals, when perfectly toasted rubbed with a clove or garlic and smeared with a ripe tomato. With a glass of chilled Vin Santo or a rough red wine it is delicious. Please let me know how you fare with your ripening tomatoes. Look for Umami blog posting tomorrow!

Roasted Peppers

Comment on Why a blog named Roasted Peppers? by Chris McCormick

Chris McCormick — Thu, 26 Aug 2010 18:14:21 +0000

Tomato Toast sounds delicious. I can’t wait to try it. I have a new set of tomatoes ripening in our garden this week.

Thanks for the recipe,
Chris McCormick

Comment on Arugula Watermelon Salad — serves 4 by Dady

Dady — Fri, 02 Jul 2010 12:49:08 +0000

Dear K, I added maybe a tablespoon of maple syrup to the dressing and a splash of soy sauce. Try it — I loved it.

Comment on Arugula Watermelon Salad — serves 4 by Hanna Cushman

Hanna Cushman — Wed, 23 Jun 2010 23:33:43 +0000

Kath: The salad sounds delicious. I still have some dandelions in the yard…Hope all is well. Busy week for us. Hope to see you soon.
xoxx Hanna

Comment on Why a blog named Roasted Peppers? by Kathleen

Kathleen — Tue, 08 Jun 2010 00:46:33 +0000

I travelled to Tuscany for a cooking class. In the class, they taught us to put a crusty italian bread over an open flame to char; take a fresh clove of garlic and rub it all over the bread until the clove disintegrated on the bread; drizzle an awesome extra virgin olive oil on the bread; put a generous amoutn of freshly cracked sea salt and freshly cracked black pepper and enjoy. The only way to improve on this recipe is to introduce roasted red peppers and a glass of dry, red wine!!!!!

Comment on Arugula Orange Salad by Kathleen Bellicchi

Kathleen Bellicchi — Sun, 25 Apr 2010 15:12:16 +0000

Susie,

I love you reading Roasted Peppers… stay tuned for a video version of this salad.

Kathleen
Roasted Peppers

Comment on Arugula Orange Salad by susie

susie — Sat, 24 Apr 2010 12:22:40 +0000

I love reading your blog.The rasp is my favorite cooking tool!!!

Comment on Arugula Orange Salad by Dady

Dady — Mon, 29 Mar 2010 19:24:11 +0000

Dear Kathy,
What a well-kept secret, this blog of yours!
What a treasure!
Thanks, xDady

Comment on Kale -The Winter Jewel by Kathleen Bellicchi

Kathleen Bellicchi — Mon, 15 Feb 2010 16:43:59 +0000

Helena,

What a delicious mistake! In appearance the two most common varities of kale have a crinkly edge or a bubbly surface. Collard greens are about the same in color — blueish green to a bright green and they are smooth in texture. Both vegetables provide large amounts of vitamins K, A, and C.

You can use the kale recipe to cook collard greens, they’ll require about 5 minutes longer cooking.

Comment on Kale -The Winter Jewel by Helena

Helena — Sat, 06 Feb 2010 20:45:36 +0000

Kathleen
Thank you for reintroducing us to the flavor and simplicity of Kale. My Mom used to cook it when I was a child with a ham hock for flavor and white beans. I followed your advice to cook it as a veggie. I realized however that I grabbed collard greens instead of Kale. But they were delicious. What’s the difference?

Comment on Kale -The Winter Jewel by Dano

Dano — Fri, 05 Feb 2010 06:00:21 +0000

mm-mm Good! you’re making me hungry! I’m gonna grab some kale for tomorrow’s dinner

Comment on Almond Crescents by Maho

Maho — Wed, 23 Dec 2009 08:46:07 +0000

Mahalo Kathy from the red-dirt & overgrown morning glory world where I am trying to transform a jungle into something of beauty.

This article makes me want to whip out the ingredients & bake some up real soon.

I did bring a lot of gluten free waffle mix to serve up to the family sometime in the next 9 days.

Merry, merry & give Eric an especially big hug from me. Hoping your Christmas is as much fun & more,

Maho

Comment on Real Swiss Muesli by Bellicchi

Bellicchi — Sat, 03 Oct 2009 13:30:26 +0000

Betty Jean,

Sounds good, let us know your thoughts and results.

Thank you for checking in with Roasted Peppers.

Kathleen

Comment on Real Swiss Muesli by Betty Jean

Betty Jean — Fri, 02 Oct 2009 18:25:34 +0000

I bet this would taste wonderful made with So Delicious coconut milk beverages and coconut milk yogurt! It would give the muesli a very subtle coconut flavor. I’m going to try it! Thank you for sharing this recipe.

Comment on Pasta Fagiole by Bern

Bern — Thu, 10 Sep 2009 19:28:17 +0000

kathleen, your blog is fun to read. In terms of your question about “wives tales”, they are so often what makes life fun, and they teach us something – true or only imagined.
Keep writing!
Here’s a question for you and your audience: what can we do with the abundance of late summer zucchini so we still look forward to eating them?

Comment on About Kathleen Bellicchi by this is one great cook!!!!i am consumed with her delectable recipi

this is one great cook!!!!i am consumed with her delectable recipi — Mon, 24 Aug 2009 00:18:42 +0000

everyone should be lucky enough to eat anything prepared by kathleen. her food and recipies are superb !!!!!!!!alice coons

Comment on Why a blog named Roasted Peppers? by Ellen Konsevick

Ellen Konsevick — Sun, 16 Aug 2009 14:37:51 +0000

I enjoyed reading your blog. And feel inspired to shop and cook.

Comment on Why a blog named Roasted Peppers? by Bern

Bern — Fri, 14 Aug 2009 16:24:07 +0000

I love this collumn. Already looking forward to your next blog.

I have not tried this but have heard of toasting or roasting a whole eggplant on a grill or over a low flame right on the stove, and then pealing it, cutting the eggplant flesh into cubes (they will be mushy as moslty cooked via roasting) mixing with cumin seed or powder, possibly a pinch of salt, and then adding some tomatoes, works with ripe or not; then cooking slowly to taste (consistency you want) Makes a puree of sorts and can be eaten hot, tepid, room temp or cold as appetizer/dip or side dish. Goes well with any bread or cracker.

One more delicious simple and quick treat idea: buy goat cheese – can be tub or log shaped but has to be fairly fresh/creamy – not too dry. Cut up any frexh herbs – I like tarragon, chives and thyme but add what you like, either roll the cheese log in the chopped herbs, or mix in with a fork in a bowl – can add a little plain yoghurt if mix is too dry. REfrigerate for 30 minutes or more if have time. Serve with any good crusty bread crackers or toasted pita.

In both ideas above, a simple light red wine will make these dishes sparkle.

Bon appetit,
BT

Comment on Why a blog named Roasted Peppers? by Reynolds-Anthony Harris

Reynolds-Anthony Harris — Mon, 10 Aug 2009 03:14:07 +0000

Kathleen! This is just wonderful — We have a great CosCo here in Mpls and they have the great bags of peppers. I’ll try this next weekend. I love that you are blogging.