It isn’t everyday that you get to celebrate milestone birthdays with the ones you love, right on the special day. Today is one of those occasions. Very excited to wish HBD to Erin Simms, multi-talented, life of the party, warm-hearted and the best storage room organizer in the world –the only person I allow periodically to tame my hoarding tendencies.
A cup of delicious roasted red peppers was just sitting in the refrigerator waiting for a recipe. They taste wonderful alone as a condiment or sandwich ingredient, but this recipe is in a dimension of its own.
- 1 T pomegranate molasses or 1/2 c pomegranate juice, simmered until syrupy
- 1/8 c homemade bread crumbs (or regular)
- 1/4 c walnuts, lightly toasted at 350 degrees for 5 minutes
- 1/2 t paprika
- 1/4 t ground cumin
- 1/4 t cayenne pepper
- 1 c roasted red peppers (instructions below), drained, rinsed (only if from a jar), and roughly chopped
- 2 t fresh lemon juice
- 1/8 c olive oil
- 1/2 t sea salt
- toasted walnuts, parsley and olives for garnish (optional)
Roast peppers at 420F for about 30 minutes, turning periodically until soft and somewhat blackened. Sweat briefly in a bag or a covered bowl to loosen the skin, then peel and seed. Four large red peppers make 2 cups. Keeps well in its own juices or can be frozen.
Combine all ingredients above in a food processor, pouring oil through the feed tube slowly, until mixed, but still coarse. Serve with toasted pita or Arouch pizza wedges; zahtar or cheese.
Garnish your platter with additional toasted walnuts to prevent any accidental nut allergy catastrophes by making it obvious that nuts are included. You are going to LOVE this spread. It tastes and looks absolutely wonderful.
Thank you to:
- Michelle Glay, Graphic Artist, for revamping the Jittery Cook blog. Michelle created the new banner, suggested the white background and found the new WordPress theme. I highly recommend Michelle. She has great taste and is a pleasure to work with.
- Susie Martin, my co-worker, good friend and fellow foodie, for tipping me off to this delicious Middle Eastern Roasted Red Pepper Spread.
- Caren Noriega, hair stylist at the very chill Figaro, for making me photo worthy in the Jittery Cook Gazette article and for being so wonderful in every way.
- Arouch, Armenian food take out place, for having the tastiest lamajouhn, zataar, cheese and spicy breads, especially eaten on the spot, fully dressed, at their main bakery on Liege.
- Martha Stewart, inspiration for the list of ingredients in the Roasted Red Pepper Spread.