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Joe

REC's: Pan Bagnat, and Patricia Wells' Roasted Red Peppers with Garlic and Chiles,.

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Posted to Thread #14655 at 4:16 pm on May 3, 2009

PAN BAGNAT

We served this at my breadmaking class yesterday to show off French bread. I combined several recipes, and Patricia Wells' included these amazingly easy, spicy roast peppers. They cook long and slow so they don't need to be peeled. They put the sandwich over the top.

All the recipes call for wrapping the filled bread and weighting it down in the refrigerator, but I don't like soggy bread, even if the title means "bathed bread." So we skipped that step too.

1 large baguette
3 garlic cloves, nicely minced
¼ cup extra virgin olive oil
2 cups arugula
1 6½ oz. can tuna, drained
2 Tbs. capers, drained
1 red onion, cut into thin rings
2 or 3 hard boiled eggs, sliced
2 medium tomatoes, cored and thinly sliced
1 2-oz. can flat anchovy filets, drained
½ cup Maggie’s Roasted Red Peppers with their oil (recipe follows, or use peppers from a jar)

Slice the bread in half lengthwise. If bread is dense, cut our some of the interior. Combine the garlic and oil and brush both top and bottom of the bread, pressing the mixture in firmly. Line the bottom portion with the arugula.

Mix the tuna with the capers and spread it evenly over the arugula. Layer on the onions, eggs, tomatoes, anchovies and peppers. Top with the top portion of bread.

(Can be made ahead of time. Wrap in plastic and refrigerate.)

To serve, slice into 4 portions.


MAGGIE’S ROASTED RED PEPPERS

From Bistro Cooking by Paticia Wells
(I used 4 red bell peppers, 2 jalapenos, 1 head of garlic, and I'm not sure how much oil. It yielded about 2 cups.)

5 oz. small, mildly hot green chiles (such as Serrano), or 2 to 3 oz. hot green chiles, cored, seeded and cut into thin strips (or substitute 1 teaspoon hot red pepper flakes)
6 large red bell peppers (about 3 lb.) cored, seeded and cut into thick strips
2 head of garlic, minced
¼ cup olive oil

Preheat oven to 400°F.

Toss the chiles, bell peppers, garlic and olive oil in a very large baking dish. (I added a pinch of salt). Cover with foil. Bake until the peppers are quite soft, 45 minutes to 1 hour. Uncover and continue baking until the peppers are just slightly charred and very soft, about 45 minutes more.

Serve hot as a side dish, or store, covered, in a large jar and served chilled, as a condiment. If covered with liquid, they will keep several weeks under refrigeration.


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