Dips/ Recipe/ Vegetarian

Fire Roasted Pepper Spread with Grilled Green Garlic

Happy Friday sugar butts!

 
I know, I know. Ordinarily on Fridays I host Film Friday – a post that includes some kind of food politics awareness video with a bit of a rant/introduction a la me. But you see, I’m having an issue with that.
 
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I’m not so sure I’m all fired up about Film Friday anymore. While I think it’s important to hear from influential people about the state of our food system and to spread the word regarding these issues, I’m finding two things:
 
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A of all, that hardly anyone seems to comment on Film Friday posts which leads me to believe they’re unpopular.
 
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And B of all, I don’t think people are actually watching the videos. Do you watch the videos? If so, what do you think about them? If not, how come? Is it a time thing or are they just not that interesting?
 
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This blog is meant to be an engaging space where I can share my adventures with food with you and the ethical dilemmas that arise from them – but I want to hear from you as well. I want this space to be a dialogue. Connecting with each other over food is imperative to creating sovereign, safe and happy communities locally as well as globally and if Film Friday ain’t doin’ it for ya, I wanna know!
 
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Speaking of connecting over food – how about the connections I have with the farmers who grow the vegetables that come in my CSA every week? I literally know the people growing my food, I know exactly where on the island it’s being grown and how, and I know that it feels and tastes fucking amazing. 2 boxes ago I was so excited and inspired by what came that week my mind spiraled out of control with ideas for dishes. This was one of them – simple, inexpensive, seasonal, and so flavorful it fired me right up – unlike Film Friday…
 
 

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Fire Roasted Pepper Spread with Grilled Green Garlic

Yield 10 appetizers

Ingredients

  • 4 Red and/or Orange Bell Peppers.
  • 1 Handful Fresh Green Garlic, tops cut off.
  • 5 or 6 Milan Turnips.
  • 1 Tsp Smoked Paprika.
  • 1 Tsp Ground White Pepper.
  • 1 Tbsp Dried Basil.
  • 1 Tsp Dried Chili Flakes (or 1 Bird's Eye Chili, seeds removed and roughly chopped).
  • 1 Batch Balsamic Reduction.
  • Good Quality Extra Virgin Olive Oil.
  • Kosher Salt & Fresh Cracked Black Pepper. 1 Baguette, for serving, sliced on a diagonal angle.

Instructions

  1. Pre-heat your BBQ to medium-high heat.
  2. As that heats, gently rub the peppers and green garlic with a little olive oil and salt and black pepper.
  3. Place on the grill over the heat and allow to char. The garlic should only take about 4 to 5 minutes per side (total of about 8 - 10 minutes) and the peppers - because they have twice as many sides - will take double that.
  4. Meanwhile, slice the turnips almost as thin as possible. Set aside.
  5. Pre-heat your broiler to high. Lay bread slices in a single layer on a pan and toast until golden. Remove from the heat and set aside.
  6. Once the peppers are well blackened, place in a sealable plastic bag or  a large Tupperware container and let "sweat" for about 10 minutes. This will allow the skins to loosen. Remove from their container and carefully remove the skins from the peppers as well as the seeds - discard.
  7. Chuck the peppers, paprika, white pepper, basil, chili flakes and a good dose of salt in a food processor. Puree until smooth. Taste. Add more of any of the above if necessary.
  8. Allow to cool.
  9. To serve: spoon a good helping of the pepper spread onto a toast followed by a couple pieces of turnip and the green garlic. Drizzle with balsamic reduction, a bit of olive oil, and a light sprinkling of salt.
  10. Eat.

 

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  • Allie
    June 8, 2012 at 4:26 PM

    oh my gosh that looks absolutely delicious! great appetizer idea for a dinner party!

    • Kristy Lynn
      June 9, 2012 at 3:54 PM

      That’s what I thought Allie! 🙂

  • Sam
    June 9, 2012 at 3:00 PM

    I’ve never thought to do anything with green garlic other than to chop it up and use it in cooked dishes. Grilled green garlic is a brilliant idea. Now if only we had a yard and a grill…

    The videos always look really interesting, but I can’t watch them at work, and then by the time I get home from happy hour, well, I’ve forgotten about it.

    • Kristy Lynn
      June 9, 2012 at 3:55 PM

      Fair enough. thanks for the input love.

  • Courtney J
    June 11, 2012 at 3:33 AM

    These look delicious! Love the fire roasted pepper spread. mmm!!!

    • Kristy Lynn
      June 11, 2012 at 2:52 PM

      thank you courtney!

  • Teresa, foodonfifth.com
    June 12, 2012 at 12:22 AM

    I always look at your films, but I am also a fan of change, mixing things up, turning ideas upside down to see what new things fall out..
    Great simply fab summer recipe by the way. T

    • Kristy Lynn
      June 17, 2012 at 6:16 PM

      fair enough… working on a change 🙂

  • Lindsey at NW Backyard Veggies
    June 13, 2012 at 12:26 AM

    Okay. I love the films, but admittedly don’t watch them, as I have such limited time online. What I do is bookmark them and watch them either at night or when a client doesn’t show up. And then I forget to leave a comment. Although I’m thinking lot’s of them.

    So…if you want more comment love, maybe film it up more sporadically?? I agree with Teresa, change is good. Just cause we start something doesn’t mean we have to stay with it, or abandon it completely.

    Also, I want to shove all of that food in my mouth right now. Get in my face, food! Get IN IT!

    • Kristy Lynn
      June 17, 2012 at 6:18 PM

      on it. not getting the food in your face, but change. sporadic films. i dig it.

  • reyah
    June 15, 2012 at 1:01 PM

    I love this recipe…perfect for outdoor family party…