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Another movie, another recipe
Roasted red bell peppers
A recipe from The Family
Another Movie and another recipe
For anyone who has read my hubs, you will know that I watched a couple of movies lately where they were serving an interesting meal or food. In my last hub, it was Lavendar ice cream. The next one is Roasted Red Bell Peppers in olive oil served with French bread. Sounds yummy, right? So, here is the movie and the recipe.
Movie: The Family
This movie stars Robert De Niro, Michelle Pfeiffer, Dianna Agron, Jon D’Leo, and Tommy Lee Jones. Robert De Niro rats out his Mafia cohorts and his family enters the Witness Protection Program and is relocated to a French town. Despite the best efforts of their handler, the family can’t help but resort to doing things the “family” way.
While the movie did not get the best of reviews, I thought it was a good, dark comedy and was entertaining. During the movie, Michelle Pfeiffer, who plays the wife, takes a glass dish of what looks to be red bell peppers in olive oil with French bread to agents who are tasked with protecting them.
I have tried many different recipes and finally settled on the following one which I have changed, tweaked, and changed again. My husband and I enjoy this with a glass of Merlot.
Roasted Red Bell Peppers:
6 red bell peppers
½ cup fine-quality olive oil
3-4 tablespoons golden raisins
2-3 tablespoons pine nuts
1 tsp. chopped Italian parsley
1-2 cloves garlic, chopped
2-3 tablespoons choppe
Salt and pepper to taste
The first stage can be done under a broiler but I prefer over a grill. Grill the peppers, turning frequently, until skin has blackened on all sides. Remove them from the grill and immediately put into a large brown-paper bag and seal tightly. Allow peppers to steam in the bag for approximately 20 minutes.
When peppers have cooled enough to handle, remove from the bag and remove the blackened skin, stems and seeds. Cut the peppers lengthwise into ¼ inch thick strips.
You want to get the moisture out of the peppers, so I stick them in a colander for a couple of hours. This will allow for any moisture to drain away from the peppers.
Combine the peppers with the remaining ingredients listed above and let sit at room temperature for at least an hour. (I’m getting hungry just thinking about this). I will sometimes chop fresh basil (2-3 leaves) and sprinkle them on top of the peppers before serving.
Serve with fresh French bread.
I hope you enjoy the recipe.