enter email to subscribe to the wrightfood feed
A Random Image

online prescription solutions
online discount medstore
pills online
buy lorazepam without prescription
xanax for sale
buy xanax without prescription
buy ambien without prescription
ambien for sale
buy modafinil without prescription
buy phentermine without prescription
modafinil for sale
phentermine for sale
lorazepam for sale
buy lexotan without prescription
bromazepam for sale
xenical for sale
buy stilnox without prescription
valium for sale
buy prosom without prescription
buy mefenorex without prescription
buy sildenafil citrate without prescription
buy adipex-p without prescription
librium for sale
buy restoril without prescription
buy halazepam without prescription
cephalexin for sale
buy zoloft without prescription
buy renova without prescription
renova for sale
terbinafine for sale
dalmane for sale
buy lormetazepam without prescription
nobrium for sale
buy klonopin without prescription
priligy dapoxetine for sale
buy prednisone without prescription
buy aleram without prescription
buy flomax without prescription
imovane for sale
adipex-p for sale
buy niravam without prescription
seroquel for sale
carisoprodol for sale
buy deltasone without prescription
buy diazepam without prescription
zopiclone for sale
buy imitrex without prescription
testosterone anadoil for sale
buy provigil without prescription
sonata for sale
nimetazepam for sale
buy temazepam without prescription
buy xenical without prescription
buy famvir without prescription
buy seroquel without prescription
rivotril for sale
acyclovir for sale
loprazolam for sale
buy nimetazepam without prescription
buy prozac without prescription
mogadon for sale
viagra for sale
buy valium without prescription
lamisil for sale
camazepam for sale
zithromax for sale
buy clobazam without prescription
buy diflucan without prescription
modalert for sale
diflucan for sale
buy alertec without prescription
buy zyban without prescription
buy serax without prescription
buy medazepam without prescription
buy imovane without prescription
mefenorex for sale
lormetazepam for sale
prednisone for sale
ativan for sale
buy alprazolam without prescription
buy camazepam without prescription
buy nobrium without prescription
mazindol for sale
buy mazindol without prescription
buy mogadon without prescription
buy terbinafine without prescription
diazepam for sale
buy topamax without prescription
cialis for sale
buy tafil-xanor without prescription
buy librium without prescription
buy zithromax without prescription
retin-a for sale
buy lunesta without prescription
serax for sale
restoril for sale
stilnox for sale
lamotrigine for sale

roasted peppers, millet with apricots, raisins, hazelnuts and toasted spices

It is about this time of year that I start doing quite a lot with locally grown peppers. They crop up at the farmers markets everywhere and it is pretty much impossible to walk through without picking up at least one bag. Over the years I have started to stray away from the usual red bell peppers, in search of more interesting shapes and colors. I actively hunt out the odd looking ones. Those deformed ones seem to have more character and I think they taste better to boot – or maybe just photograph with more charm..

My food takes an odd turn when it hits late summer, early autumn, as I am sure it does most peoples. One night I might just eat some lightly grilled vegetables, a slice of cheese and some salami. The next I am braising oxtail with polenta or potatoes. Light one night and heavy the next – depending how the unpredictable weather fairs this time of year.

These past few weeks I have been plagued with a nasty hit of gastritis and not a lot of food has sounded good. Strangely enough I almost totally lost any passion for cooking and preparing food. It was starting to worry me some I have to say. Meat certainly didn’t sound that great at all and seafood was only just palatable. Rather out of sorts you might say. Thankfully all that stuff seems to be done with now, and my hunger has returned with much vigor.

One good thing to come out of that mess was this lovely little stuffed pepper recipe. I have been a long time fan of millet. For some reason I always compare it to quinoa for no other reason than the fact that the two look pretty similar. I prefer millet. It is nuttier, more interesting and has better texture. I am sure some hippies with grubby hair will most likely at this point stop singing kumbaya around a campfire to start yelling things about quinoa being an almost complete protein, food of the Inca’s and all that crap. Sure, but millet tastes better and photographs better too.

I like my grains pepped up a bit and this case is no exception. Recently I have really been enjoying the Egyptian spice mix Dukkah (also Dukka, Duqqa). It has a real complexity and interest to it and just brings a lovely warm happiness to a lot of things (try it on some good feta, drizzled with olive oil for instance). Dukkah goes quite merrily it turns out with grains mixed with soaked raisins and apricots and hazelnuts. VERY WELL one might say. If you were to top this off with a dip of cool yogurt with spices and lime zest then it would make the whole thing even happier. These peppers use a somewhat bastardized version of the spice mix, just based on what I had in the kitchen and my own personal taste.

When doing stuffed peppers I like to go “open face” which is the exact opposite of how I like a good sandwich. I like to roast the peppers a bit first, cook the filling separately, then combine it all on a baking sheet. This gets finished off in a very hot oven for 10 minutes just to get things sizzling. That way I can prep everything the day before, and focus a bit more on individual components.

It might look like this recipe has quite a bit going on, but it is really just a marry of warm and cool. All the spices and nuts great this great intensely flavored warmth throughout the dish – with sweetness brought about by the peppers and fruit. This all gets cooled down by the yogurt which has been pepped with a little of the spice to help things blend, and a good job lot of lime zest. Be sure to use unsweetened yogurt for this one. In Seattle we have a great local producer Grace Harbor farms that makes my favorite yogurt of all time. Strauss also makes a good organic variety that is free of sugar and other junk.

One tiny addition that is also rather swell is a quick sauce made from tahini paste and some olive oil – simply scoop a big dollop of tahini in to a bowl and start mashing in some olive oil. Use a whisk if you want – you want the tahini brought down to a sauce consistency. Spoon some of this on to a plate, top with a pepper and some of the yogurt.

Roasted Stuffed Peppers recipe

6 peppers – look for some interesting shaped ones

1 cup of millet

small handful of hazelnuts, toasted and skin removed

small handful of dried apricots

small handful of raisins

1 tablespoon coriander seed

1 teaspoon cumin seed

1 tablespoon sesame seed

1 teaspoon fennel seed

1 tablespoon mustard seed

1 teaspoon of black peppercorns

salt to taste

small handful fresh mint leaves

1/2 cup of yogurt

zest of 1 lime

2 tablespoons of tahini paste

olive oil – about 1/4 cup

lime juice to taste – 2 limes or so.

Preheat the oven to 450F

Put the millet in a saucepan with 2 cups of water. Bring to the boil, reduce to a simmer and cook partially covered until the grains are soft – about 20 to 30 minutes. Drain any remaining water from the millet. Meanwhile toast the coriander seed in a heavy pan. Crush it coarsely when cooled. Toast the fennel, cumin, sesame, mustard seed but leave those whole. Grind the black peppercorns. Mix all these spices together with a generous pinch of sea salt.

Soak the raisins and apricots in hot water for about 10 minutes until they soften and puff up. Chop the apricots relatively coarsely. Chop the hazelnuts coarsely also. This is a dish of texture as well as flavor. Finely chop the mint leaves

Cut the peppers in half lengthwise and remove core and seeds. Toss with olive oil and a little salt. Arrange on a baking sheet, skin side up. Roast for about 15 minutes until softened and blackened in places.

In a large bowl mix the cooked millet with the spices, nuts and apricots and raisins – reserve some of the spice mix (1/2 teaspoon for the yogurt if you wish). Pour in a good amount of olive oil to lubricate the whole thing. Add in the chopped mint leaves. Squeeze in some fresh lime juice to taste. Give it all a good mix up.

Flip the peppers over and fill the cavities with the millet mixture. Back in the oven they go for 10 minutes just to heat through.

Mix the yogurt with the lime zest, and add a little of the spice mix to it if you wish.

To serve – spoon out some of the tahini sauce on to a large serving plate. Place the peppers on top. Serve with the yogurt on the side, because some freaks apparently don’t like yogurt.

Share and Enjoy:
  • Digg
  • del.icio.us
  • Facebook
  • Google
  • co.mments
  • E-mail this story to a friend!
  • LinkedIn
  • StumbleUpon
  • Technorati
  • TwitThis

11 Responses to “roasted peppers, millet with apricots, raisins, hazelnuts and toasted spices”

  1. Rosa says:

    That is a great and original dish! I really love that wonderful combination of flavors.

    Cheers,

    Rosa

  2. Sounds wonderful, and really healthy too. Can’t wait until peppers are properly in season where I am (NZ). I usually go for a cheese/herb version so this will be a nice change. Also recently discovered what a difference toasting the spices makes!

  3. tara says:

    due to a family member’s dislike for peppers, I’m thinking this would be a delicious filling for some roasted squash – definitely something to try this fall. looks gorgeous, matt.

  4. Soma says:

    This sounds so absolutely delicious! I just wrapped up making my hummus stuffed peppers and only if I saw this before. heartily loving each and every ingredient in it. Yummmm…

  5. Ashley says:

    Such a beautiful mix of flavors here. I melt at the addition of apricot. Stunning recipe, Matt.

  6. Michelle says:

    I am so happy to hear that unpredictable weather makes others do odd things in the kitchen. In past couple of weeks, we’ve had dinners that range from raw escarole + avocado to braised tomatoes with coconut + sambar. And…one night…nothing more than a slice of peach + polenta cake – it was too hot to even think about cooking. Erratic, to say the least.

    Lovely photos. A recipe that inspires. Your posts are always such a treat!

  7. Brooke says:

    #1 No such thing as an incomplete protein. #2 Quinoa is awesome. #3 Kumbaya biotch. Lol! =D This looks wonderful, Matt. I’ll have to scratch around and find my millet. It’s probably behind the quinoa…

  8. Dana says:

    My kind of food! I can’t say that I have the same passion for millet that you do, but I probably haven’t given it a good enough try. Sorry about the gastritis! My brother had that years ago and was very sick. Glad to know you are on the mend.

  9. Kristen says:

    Your recipe looks delicious. I love combining sweet and savoury flavours in a dish. I bet this would be perfect side to your absolutely incredible looking oil poached fish. Thanks for sharing!

  10. zenchef says:

    It looks so fresh and delicious and a lovely combination of ingredients. Mmmmm..
    I would go vegetarian for this!

  11. Jordan says:

    Interesting combination of ingredients. I am on it!