This is one of the things you frequently hear in creative writing classes. There seems to be a great deal of discord among writers on whether that’s BS or not, and I’m not even sure what my own stance would be if I actually were that kind of a writer, you know, of fiction, with stories to tell. Since I’m not, and blogging about practical, mundane stuff, I can certainly attest to this axiom being more than valid, especially when it comes to one of my pet topics, recipes. Imagine someone writing about how they think a cake should be made instead of documenting the correct ingredients, measurements, and method! Chances are the result would be a disaster, even though the text might be a fun, Doctor Seuss-like read, which would create modern art when put into practice.
I can assure you all the recipes I share on here have been tried and tested, as well as approved by an esteemed jury of family and friends before being published – and if I’m really lucky, the food is still sometimes called art ;-).
So, a word on peppers. I may have written about them before, and people who know me in RL are aware they’re not my favorite vegetable in the world. It’s true that they’re really healthy, and my family loves them, so I do buy peppers, but love them I do not. The notable exception are the little green pimientos you may be familiar with from tapas spreads – I do enjoy those. So when the three red peppers my husband had hopefully bought were staring me right in the face yesterday, and I found myself wishing they were little and green instead, I thought, why not pretend they are.
I prepared them exactly the same way I would go about making pimientos (place on baking sheet, drizzle with olive oil and sprinkle with salt, roast in the oven). And what do you know? They turned out really good! And because my teenager was supposed to bring something for the cookout at his girlfriend’s and was too incapacitated by the previous night’s party to be of any use to me in the kitchen, I took pity on him, let him rest for a bit, and threw together this pasta salad with roasted peppers:
It was a nice, summery side dish for their barbecue. Incidentally, it was vegan, also – it’s one of their friends‘ chosen lifestyle, and I try to respect that when cooking for those kids. So, grated Parmesan cheese on the side. But interestingly enough, nobody seems to have missed it because they completely forgot to add it :-).
Pimiento-Style Peppers Pasta Salad
In the spirit of exactness, you will need:
400 g pasta
2 cloves garlic
3 red peppers
4 – 5 TBSP olive oil
Small handful of pine nuts, roasted
A few leaves of fresh basil, cut into thin strips
Wash peppers, drizzle with a bit of olive oil and sprinkle with salt. Place in a hot oven and roast for about 15 minutes, until their skin starts to blister. Turn down heat and let roast another 5 minutes. In the meantime, boil water for pasta, crush garlic and roast pine nuts in a frying pan.
Combine in your salad bowl: Olive oil, lemon juice, salt, garlic, pepper and roasted pine nuts. Take the peppers out of the oven and set aside in a covered dish for a few minutes. Then seed the peppers and peel the parts of the skin that come off easily. Cut into 1 cm wide strips. Cook the pasta al dente, strain and let cool for a bit.
Add everything to the bowl, mix and add salt and freshly ground black pepper to taste. Finally, add the basil strips. This salad is very good while still slightly warm, but can be prepared in advance and eaten as a cold side dish. Hot or cold, enjoy!
And that’s what I call a productive lunch break right there! Have a good week, stitch readers.