About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Cast Iron Skillet Roasted Frying Peppers

I tried a more hands off approach to cooking up a bunch of frying peppers by roasting them in a cast iron skillet and found that I like the end result even better. 

Mehmet's Turkish Sweet

About 1 1/2 pounds frying peppers (Mehmet's Turkish Sweet)
Olive oil
About 1 tablespoon salt packed Capers, rinsed
3 cloves Garlic
About 1/2 cup fresh parsley leaves
2 anchovy filets

Preheat a 12-inch cast iron skillet in a 350ºF oven. If the peppers are quite young you can leave them whole. For more mature peppers with hard seeds you may want to remove the stems, cut them in half lengthwise and remove the seeds. 

Chop the capers and put them in a small bowl. Chop the garlic and parsley leaves separately and then chop them together and then add them to the capers. Mince the anchovy filets and add them to the caper mixture. Thoroughly blend together the caper, garlic, parsley and anchovy mixture with a bit of olive oil. Set aside.

Toss the peppers with enough olive oil to coat them and salt to taste. Add them to the preheated skillet and roast for 30 minutes, tossing every 10 minutes or so. After 30 minutes add the caper mixture to the peppers and toss to combine. Continue roasting the peppers for another 15 minutes, tossing once or twice. 

Serve hot.

Makes about 4 servings as a side dish.

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