Peperonata

First things first - this dish is soo tasty, don't be put off by the time it takes to make...it is mostly just letting these peppers do their thing on the stove and you can be off doing other things...

Secondly - if you want to be able to view & search this blog while on the go - download the Blogger App and you'll be ready to go!

Peperonata - its from Food Network Magazine in December it says it'll take 1 hr and 20 minutes in total...I think it was 1 hr 45 for me.


1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste  (I was out and had to use ketchup in a pinch...it worked!)
Kosher Salt & Fresh Ground Pepper
6 bell peppers (red, yellow, and orange), cut into 2 inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)  I used white balsamic vinegar

Heat the olive oil in a large pot or Dutch oven over medium heat.  Add the onion, garlic & bay leaves and cook, stirring occasionally until the onion is soft, about 6 minutes.

Add the tomato paste, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and cook, stirring until the tomato paste turns brick red, about 5 minutes.  (if you have to use ketchup - it turns bright red)

Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes.  Add the wine & 1 cup water, increase the heat to high & bring to a boil.  Reduce the heat to medium low & cover.  Simmer until the peppers are very soft - about 30 minutes.

Uncover, increase the heat to medium and continue cooking stirring occasionally until most of the liquid has evaporated, 20 -25 minutes more.  Remove the bay leaves.  Stir in the basil & balsamic vinegar.

Serve Warm!

(I used a medium dutch oven...it worked but I had a liquid problem at the end...so if you have to use medium reduce the wine & water to half and just add a little bit of both if it evaporates too fast)

Cheesy corn puffs

This is from foodnetwork magazine November 2011. Very easy to make and quite tasty!
These can be made ahead and just baked off intime for dinner


1 cup canned cream- corn style
4 tablespoons butter
1 teaspoon salt
1 3/4 cups all purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese
1 tablespoon chopped fresh chives

1. Bring the corn, butter, and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon ( I used a reg spatula just fine) until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.

2. Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives ( I didn't have, could also use jalapeños). Chill dough 15 minutes ( or up to 24 hrs)

3. Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese ( optional). Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.

Enjoy!!