Friday, June 22, 2007

Cambridge Cooks #8 Cambridge Cooks #8

(Photos: Debra Pearlman)

I recently attended a wedding where the table favor was a book entitled "Dinner at Max & Beck's: Delicious recipes from our home to yours"

In honor of Becky & Max I present their version of:

Roasted Yellow Pepper Bisque


3 yellow peppers, roasted and seeded
2 medium yellow or red potatoes
1 carrot
1/2 red or yellow onion
3 stalks celery
2 garlic cloves
2 tablespoons olive oil
2 cups vegetable stock
fresh basil
dash of curry powder
dash of red pepper
salt and black pepper to taste


1. Dice the peppers, potatoes, carrots, onion, celery, garlic, and basil.

2. Heat the oil in a medium saucepan and saute the vegetables for about 10 minutes over medium heat, stirring often.

3. Add the vegetable stock and simmer for another 10 minutes.

4. Remove from heat and puree in a blender until very smooth.

5. Return to the saucepan to heat through over medium heat.

6. Add curry powder, red pepper, salt and black pepper.

7. Garnish with fresh basil or red pepper for an extra kick.


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