Today is our first post in our culinary adventure of cooking through JEWISH COOKING by Marlena Spieler.
As I had stated Mel at Cooking Schmooking and Shankari at Stream of Conciousness and I are about to begin our big culinary adventure. We are starting with appetizers and soups to begin with so my first recipe is the Sun-dried Tomatoes and Peppers which was adapted from Marlena Spieler's recipe.
I'm in San Diego right now after my daughter had her baby, my 3rd granddaughter. I fixed this salad for the family and I'm happy to report that it went over exceedingly well. Even before we had dinner friends came over and Tony saw the salad sitting there and asked what it was. I told him about our project which he thought was a great idea and said the salad looked and smelled good...we are off to a good start I think.
My oldest granddaughter Tianna said "I don't don't like peppers, but this is GOOD!" and proceeded to have two helpings. My 19 month old granddaughter also loved it. I gave her about three peppers and a couple of tomatoes to start with and she scarfed that up in no time and was asking for more. My daughter, son-in-law and I all thought it was very good.
It was very easy and quick to make and all the ingredients were things readily available at any grocery store or in your pantry. There was one change that I made; the capers I think were meant to be the large caper berries rather than the nonpareil capers and were supposed to be the ones packed in salt rather than brine. The recipe called for 2 or 3 and to be rinsed off. I used the little capers and added about 2 tsp to the salad. I'm thrilled that the first attempt went over so well. It was delicious.
It was even better the next day after all the flavors had blended together. The left overs made a great lunch for me.. I didn't share.
SUN-DRIED TOMATO AND PEPPER SALAD
15 sun-dried tomatoes
3-4 yellow bell peppers (red or orange would be pretty too) cut into bite size pieces
6 cloves garlic minced
14 oz canned chopped tomatoes (fresh Roma tomatoes in season would be good too)
1 tsp or more fresh thyme leaves
1/8 -1/4 tsp sugar (depending on the tartness of the tomatoes)
1 Tbsp balsamic vinegar
2 tsp capers (in brine not the salted type) or more to taste
1 Tbsp or more chopped fresh parsley to taste
salt and pepper to taste
fresh thyme and parsley for garnish
Put sun- dried tomatoes in a bowl and cover with boiling water, let sit about 30 minutes until plump. Drain and cut into halves or quarters.
Heat the olive oil in a skillet, add the peppers and cook for 5-7 minutes.
Add half the garlic, the canned tomatoes, thyme and sugar and cook over medium heat until the mixture is reduced and most of the liquid is gone. Season with salt and pepper, stir in the sun-dried tomatoes, balsamic vinegar, capers and the remaining garlic. Stir together well, remove from heat and leave to cool to room temperature, adjust seasonings.
Serve at room temperature, garnish with the remaining thyme and parsley.
Serve alone or with flat bread or a good hearty bread.
Please be sure to go to Mel's and Shankari's blog's to read what recipes they have also adapted from Marena's book. We will be posting every Sunday so be sure to check back then. I will try to post my recipes in the mornings after this so you can whip up one of our recipes for dinner. Please leave a comment or e-mail me with any questions or comments you may have and if you make one of our recipes please be sure to let us know what you thought of it.