Adapted from a recipe by Jeff Smith. I and my Aunt Sheri were avid fans of his cooking show on PBS back in the day, and were quite saddened and perturbed by his fall from grace. We'll never really know if he was guilty of what he was accused of (regrettably, it seems more likely than not), but transgressions aside, I will always have fond memories of his infectious enthusiasm and passion for good eats. The caramelized bell peppers are a great antipasto dish.
Ingredients:
1 large red bell pepper, seeded & sliced
1 large green bell pepper, seeded & sliced
1 large yellow bell pepper, seeded & sliced
1 large orange bell pepper, seeded & sliced
1 poblano or Anaheim pepper, seeded & sliced
3 tbsp. olive oil
2 tsp. sugar
1/4 cup dry white wine
Salt, to taste
Black pepper, to taste
1. In a large saute pan, heat olive oil over medium high heat. Add all ingredients & stir well. Bring heat down to medium to medium low, then cover & cook for 20 minutes or until peppers are caramelized (browned but not burned).
2. Serve warm or at room temperature.
Ingredients:
1 large red bell pepper, seeded & sliced
1 large green bell pepper, seeded & sliced
1 large yellow bell pepper, seeded & sliced
1 large orange bell pepper, seeded & sliced
1 poblano or Anaheim pepper, seeded & sliced
3 tbsp. olive oil
2 tsp. sugar
1/4 cup dry white wine
Salt, to taste
Black pepper, to taste
1. In a large saute pan, heat olive oil over medium high heat. Add all ingredients & stir well. Bring heat down to medium to medium low, then cover & cook for 20 minutes or until peppers are caramelized (browned but not burned).
2. Serve warm or at room temperature.
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