One More Recipe

In the excitement of creating this blog, I have added so many recipes that it is a little obnoxious.  But this is the final one I promise.  In this latest endeavor I wanted to capture a little spice with the lovely flavor of red peppers.  If at this point you have noticed an obsession with peppers.  STOP.  They are indeed an obsession.  From the humble bells to the fiery habaneros, peppers pack flavor, flavor, flavor.  I love their frutiness, their vegetalness, and their heat.  Each pepper is unique, and offers something super sweet. That’s right I said it. Super sweet.  In creating this latest recipe I tapped into a larger goal of mine.  I am working on fusing my three favorite cuisines: Italian/Mediterranean, Spanish, and Mexican.  The process has been arduous.  But this recipe is a start.  And it will definitely need more work.  But in the interim, I would love your comments, ideas, etc.

This recipe begins with

2 Roasted Red Bell Peppers

1 Poblano Pepper

1 Roma Tomato

All these are roasted under the fiery furnace of a broiler.

After the broiling has finished, a paste is created. For the paste you will need,

2 Cloves garlic

Salt and Red Pepper to taste

Half of a white onion chopped (Think it would be better with red or shallots)

Lemon juice to taste

Throw all these ingredients  in a blender and blend them up.  Add salt and red pepper as needed.  Whenever I cook I constantly test things, and try them out.

Now here comes the interesting part.  The parmesan cream sauce.

For this you will need a little more onion, olive oil, and that lovely paste you made.  Begin by sauteing the onion.  Work with it, and then when they just barely translucent throw in the paste, and add a dash of red wine.  Let it reduce.  Then add the cream or as the french, say creme.  Reduce the heat and add about 1 cup of Parmesan cheese.  This is where the recipe gets interesting, and totally convoluted.

This recipe needs to be brought back down to earth.  It needs simplicity.  It needs elegance.  And it needs complexity.  The flavors are there.  But there just not banging.  All advice is greatly appreciated.  And for you strictly eaters, discuss your own palate.