I have never been terribly successful at consistent blogging. I find writing for a public audience quite stressful. But, given my day job, I need to get over that. Since I spent an awful lot of my non-work time thinking about food (and because my friend Asheesh’s coffee reviews are so inspiring), I’m going to try blogging about food. Maybe this can be a space to try and write without worrying about every word.
The recipe is loosely inspired by a recent meal at my favorite tapas bar in New York.
Spring Onions with Yellow Pepper Sauce:
– A big bunch of spring onions (I used 4, but we could have eaten far more and we had lots of leftover sauce, which was good with crackers the next day.)
– 1 yellow pepper
– ½ cup flat leave parsley
– ½ cup walnuts
– ½ cup olive oil + more for drizzling
– 1 lemon
– pinch of salt
– pinch of cumin
– pinch of cayenne pepper
- Preheat oven to 450 degrees.
- Cut up yellow pepper into smallish chunks and drizzle with olive oil on a baking sheet.
- Roast yellow peppers until there are black/brown spots on them. I tossed them once while they baked. It should take about 20 minutes.
- Meanwhile clean the onions, cut off the green tops and hairy bottoms. Slice each onion in half length wise. Oil a baking sheet and arrange onions on it flat side down. Drizzle with olive oil and a pinch of salt. Put in oven about 20 minutes until the bottoms are brown.
- Put roasted yellow peppers in blender with rest of sauce ingredients and blend until smooth.
- Serve onions with pepper sauce on the side.