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.
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:
A of all, that hardly anyone seems to comment on Film Friday posts which leads me to believe they’re unpopular.
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?
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!
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…
Fire Roasted Pepper Spread with Grilled Green Garlic
Yield 10 appetizers
- 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.
- Pre-heat your BBQ to medium-high heat.
- As that heats, gently rub the peppers and green garlic with a little olive oil and salt and black pepper.
- 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.
- Meanwhile, slice the turnips almost as thin as possible. Set aside.
- 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.
- 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.
- 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.
- Allow to cool.
- 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.