Actually, I can’t cook worth a hoot, but I was able to concoct something that is attractive and darned tasty and have decided to brag about it.
This year, I grew, from seeds, four varieties of peppers: ampuis, Anaheim, cherry and cowhorn. These, according to the website I ordered the seeds from, are spicy but not hot peppers. So it seems. Here they are in their little starter pods:
And then as seedlings on our back deck a month and a half later:
And as they are today:
Of course, I now have an abundance of peppers on my hands and am compelled to do something with them. Thus my little cooking experiment.
Background: My wife, Patty, is a phenom at cooking among other things and I am not. I sustained myself through college, in that pre-microwave age, by toasting bread and dumping whatever Boil-In-Bag item I had in the freezer on top of it. If I was feeling ambitious, I’d throw a slice of American cheese on top. Vegetables? Canned corn, pork-and-beans or spinach would be about as far as I would attempt.
But this year, faced with a bumper crop of peppers, I knew I had to come up with something to do with them. Patty flatly refused to cook with them, as she doesn’t like hot or spicy foods. So . . .
First I made some pepper vinegar with my cowhorn peppers, laced with some red-pepper flakes and a couple of other peppers from my crop. Worked great, but only used up a small number of peppers.
Then, crazed with that success, I created this concoction of provolone cheese, sliced peppers, mozzarella cheese and anchovies. Isn’t it great looking?
Tastes great, especially when placed on top of Triscuit crackers.
Recipe: A layer of provolone slices in a Pyrex dish (put down some Pam spray first), add the sliced peppers, then a layer of shredded mozzarella topped with a can’s worth of flat anchovies. Bake for 25 minutes at 350° and then hit with the broiler for a couple of minutes.
Try it and thank me later!