My favorite recipes are always the simplest. I’d rather enjoy
whipping up a batch of made-from-scratch mac and cheese or oatmeal raisin
cookies than slave over a dicey baked Alaska or beef Wellington. I have two
dozen cookbooks in my kitchen, but the ones I love the most and use most often
are the six that were written for children. They spell everything out, and best
of all, they have pictures. My recipe for stuffed mini peppers didn’t come from
a kid’s cookbook, but it would be right at home there. It has three ingredients: 1
1/2 pounds miniature sweet peppers, 12 ounces garlic/herb goat cheese, and a
tablespoon of honey. You halve the peppers lengthwise, seed them and lay them
cut side up on a parchment-lined baking sheet. Spoon cheese into each one, then
drizzle with honey. Bake at 400F 10 minutes, then serve. It doesn’t get much
simpler than that.
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