Monday, February 22, 2010
I made this for a dinner this past weekend and it is on my favorites list now~Forever.
"Une Compote..vraiment ,vraiment bonne!"
It makes a good quantity.. and is as good the next day~
Many of you know..I am so fond of Josée DiStasio..her recipes..her style.. her personality..she is so charming..I have never met her of course.but I do think she would be exactly the same in person.
I wish I had seen all her shows..we never had that opportunity..but I do have a couple of her books..and newspaper recipe clippings..and I saw her Italy CD..
This recipe is called Sweet Pepper Compote..
And is served on crostinis that have been spread with goat cheese..It was a serving suggestion of hers..
I know some of you don't like goat cheese..another soft spreadable mild cheese would be perfect.
My whole family loved it~
La Recette~ From Pasta Et Cetera~
Makes 3 cups~
1/4 cup EVOO
5 sweet red orange and yellow peppers,peel optional,diced..
Hot pepper(finely chopped)or hot pepper flakes or paste
1 onion chopped
salt and freshly ground pepper
1 or 2 garlic cloves(optional)
1/2 cup mixed pitted black and green olives,chopped(optional)
1/4 cup snipped fresh mint or other herb of your choice
2-3 tbsps capers
In a large skillet heat oil and cook sweet peppers,onion and hot pepper for ap 20 mins stirring often.
Season with s and p
Add garlic and onion and cook one minute more
Remove from heat and add olives capers and herbs.
Season to taste.
Serve compote on bruschetta or chunks of baked pizza dough..
You can serve w/ soft goat cheese .
It's great as a topping for burgers and paninis also..
***My notes..I peeled some of the peppers.. some peel stayed on..I left some peppers in strips..I love the look..I cooked mine a bit longer than 20 mins..I used fresh basil..as it was sitting on my windowsill:)I used 1/4 of the fresh hot pepper..it was plenty~
I love this! I love it like I loved Ina's bruchetta..this is nice because people serve themselves~My whole family enjoyed it~