this and that

This and That September 2009

Peppers, Tomatoes and Basil, Oh My . . .
It's amazing how rarely I go to the grocery store in the summer. Instead I live at the produce stand a couple miles from the office. Not only is everything fresh and local, it's cheap—particularly tomatoes, bell peppers and herbs. And since everyone knows you can't get a good tomato in the middle of winter (and bell peppers require a second mortgage), I've been roasting and freezing them all month. It's not nearly as intimidating as traditional "canning." Simply slice and roast, then freeze or whirl up in a sauce to use all winter long.
If you need more reasons to eat locally, check out the movie FOOD, Inc. If that doesn't send you straight to the farmers' market, I don't know what will.

For a tutorial on roasting tomatoes and peppers, go to my blog at relishmag.com/blog

Jill Melton, editor-in-chief

Caprese Salad
My friend Sandi lives on caprese (kah-PRAY-say) salad this time of year. And frankly, there's no better way to eat tomatoes—layered with fresh mozzarella, basil, oil and vinegar. Making it with real water buffalo mozzarella (above) is a treat. Buffalo mozzarella is creamier and tangier (and more expensive) than the more common cow's milk mozzarella. You can now find it at lots of supermarkets or order it from Bufala di Vermont, based in Woodstock, Vt., at bufaladivermont.com.
—J.M.

Herbal Remedies
Keep getting your herbs confused? You'll love these 3-feet-tall, pretty and durable herb markers from ediblemetal.com. Go online or call 806-747-0600. Use "Relish" as your discount code to receive the special price of $60 for three markers.

Local Flavor
Face it, lots of people travel to eat. But finding true emblems of local food culture amid the profusion of fast food chains can be daunting. With the Eat Well Everywhere tool (find it at eatwellguide.org/travel_map), travelers plug in their starting and ending addresses to access a map spotlighting farmers' markets, food co-ops, specialty-foods shops, local restaurants and other gastronomic outposts along their route.
—Emily Horton

Roasted Red Pepper Sauce

Mark Boughton Photography; styling by Teresa Blackburn

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Whirl up this delicious sauce perfect for burgers, chicken, pasta and sandwiches. Roast the peppers on foil, then wrap them to steam with the same piece of foil to avoid waste.

Ingredients

3 red bell peppers
3 garlic cloves
4 sun-dried or roasted tomatoes
3 tablespoons extra-virgin olive oil
½ cup grated Parmigiano Reggiano cheese
2 teaspoons balsamic vinegar

Instructions

1. Preheat oven to 450F or heat broiler. Cut peppers in half; remove seeds. Place cut-side down on foil-lined baking sheet. Flatten with palm of hand. Roast or broil 10 to 15 minutes, until charred and blackened. Remove from oven and immediately wrap peppers in foil. Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor. Pulse until finely chopped. Add peppers and remaining ingredients; purée until smooth.

Sept. 2009 This and That