Book club is tomorrow, so today I cook.
Whats on the menu:
Roasted peppers in red wine vinegar with capers
Pea pesto pasta
Salami chips
Cheese
Garlic Toast
Nothing says fun like kicking your oven to 400 for an hour during a NYC heat wave.
While the peppers roasted I began to puree the peas...until my cuisinart broke.
Then I began to chop
and chop
During chopping breaks I removed the skin from the roasted peppers.
With a little help from a fork it's a fairly easy process
Next, I sliced the peppers lengthwise and arranged them by color, because even in cooking I like a little sense of order
Added 1/3 c. of red wine vinegar
2 cloves of chopped garlic
And set in the refridgerator over night
Tomorrow, it's book club time!
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