Friday, September 22, 2006

Roasted Peppers And Gratin Dauphinois

Our bell pepper plants have produced an abundance of peppers, as you know if you've read Ken's blog in the last week. He's been roasting and freezing, and there are still more out there to be picked and processed. They are delicious!

Roasted red peppers dressed in olive oil, sea salt, pepper, and a few drops of red wine vinegar.

One day last week, we had a lunch of roasted peppers and a gratin dauphinois, which is what we'd call scalloped potatoes back where I come from. It was excellent.

A close-up of gratin dauphinois.

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