The Peppers Cookbook: 200 Recipes from the Pepper Lady's KitchenAward-winner Jean Andrews has been called "the first lady of chili peppers" and her own registered trademark, "The Pepper Lady." She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on some typical ingredients that are used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing. |
Contents
| 25 | |
2 Ingredients and Terms | 26 |
2 b Ingredients | 32 |
2 c Cooking Notes | 44 |
2 d Substitutions for Ingredients | 47 |
Part 2 Recipes | 49 |
1 Appetizers Salads and Soups | 51 |
2 Breads Savory Tarts and Pastas | 75 |
3 Meat Fowl and Seafood | 97 |
4 Vegetables Casseroles and Soufflés | 125 |
5 Sauces Spreads Dressings and Pestos | 141 |
6 Desserts Desserts Desserts | 165 |
7 Relishes Chutneys Preserves and Condiments | 177 |
Notes on Nutrition | 199 |
Annotated Bibliography | 207 |
| 213 | |
| 219 | |
Common terms and phrases
½ cup ½ teaspoon Aleppo pepper ancho annuum baking Bell Pepper black pepper blender boil bowl bread brown butter capsicums cayenne pepper cheese chicken chili peppers chipotle chocolate chutney cilantro cloves color cook corn cumin cup fresh dish drained dried eggs finely chopped flavor food stores freshly ground black fruit garlic garlic cloves garnish ginger ground black pepper ingredients jalapeños lightly lime juice meat medium heat milk minutes mixture olive oil paprika parsley pasta peeled and minced pepper to taste pickled Place poblanos potatoes pound powder Preheat oven protein pungent purée quinoa recipe red Bell Pepper red pepper refrigerator Remove rice roasted red peppers Roma tomatoes salad salsa Salt and freshly salt and pepper saucepan seeded and chopped serrano Serve shrimp simmer skillet sliced soup spices stir sugar tablespoons tablespoons fresh tart teaspoon ground teaspoon salt toasted tomatillos tomatoes vinegar yogurt
Popular passages
Page 25 - To do this, either place the chili peppers in a sauce pan, cover with water, bring to a boil, remove from heat and let stand for an hour; or place in a bowl and cover with boiling water and let stand for an hour.