Post by Amani on Jul 22, 2009 15:28:27 GMT -5
Roasted Red Pepper and Walnut Spread
from "Gourmet" magazine, August 2009
A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita.
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
With motor running, add oil in a slow stream, blending until incorporated.
Cooks' notes:
•Spread is also delicious with crudit&ecute;s, crackers, or toasts.
•Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
Makes about 3 cups.
from "Gourmet" magazine, August 2009
A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita.
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
With motor running, add oil in a slow stream, blending until incorporated.
Cooks' notes:
•Spread is also delicious with crudit&ecute;s, crackers, or toasts.
•Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
Makes about 3 cups.