Ajvar (eye-var) is a Balkan peninsula roasted pepper delicacy.
A special local pepper, cow horn, is seared over an open flame,
peeled then cooked along with seared eggplant.
Sometimes other ingredients like garlic and hot peppers are added.
After the peppers and eggplant are seared they are placed in an
air tight container to steam enabling the skins removed more easily.
I'm using bell peppers since the official peppers aren't available.
You might ask, why am I making this pepper condiment?
I came across a recipe with buckwheat ravioli
which was served with this pepper condiment.
Buckwheat, despite its name, is not a wheat and is gluten free.
This in turn led me on this wild culinary goose chase.
Today I'll be charring the peppers and eggplant on a
mini table top weber out of doors.
Of course high winds are predicted for today.
After the peppers and eggplant are seared they are placed in an
air tight container to steam enabling the skins removed more easily.
I'm using bell peppers since the official peppers aren't available.
You might ask, why am I making this pepper condiment?
I came across a recipe with buckwheat ravioli
which was served with this pepper condiment.
Buckwheat, despite its name, is not a wheat and is gluten free.
This in turn led me on this wild culinary goose chase.
Today I'll be charring the peppers and eggplant on a
mini table top weber out of doors.
Of course high winds are predicted for today.
Be prepared to spend just about all day long on this recipe.
Stay tuned, more photos and hopefully some good results tomorrow.
Stay tuned, more photos and hopefully some good results tomorrow.
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