Alice Waters is justly famed and famous. We think of her restaurants, her exceptional force in forging the “fresh and local” movement. Her heritage of generations of chefs that have trained and learned at Chez Panisse and then prospered across the nation. Yet, in the end her lasting gift to us is her cookbooks and her recipes.
“Side dish” is often an almost belittling term. That “other” thing you are obligated to put on the table. It’s the protein that counts. The sides are there, well, for one-bite interludes between forkfuls of steak or chicken or fish.
This side dish is one that makes you forget protein is on the table. These peppers are utterly, fabulously delicious. It’s the best pepper dish Suzi ever cooked for me. We had gone to the farmers’ market, could not resist the piles of peppers and then had the standard question: what the hell do we do them all.
This is what you do, and, once you’ve tried this dish, you’ll surely enjoy it on a regular basis. Planning ahead? These peppers will be an excellent pairing for you holiday turkeys.
Sautéed Peppers with Capers
Yield: 4 servings
Sautéed peppers are good on pizzas and pastas, in omelets, or on croutons. If you like, mix hot and sweet peppers.
Cut in half:
3 sweet peppers, preferably of different colors and types
Trim the stem end and remove the seeds and the ribs inside the peppers. Slice thin. Peel and slice thin:
1 onion
Heat in a heavy pan:
3 tablespoons olive oil
Add the onion and cook over medium heat, stirring occasionally, for 4 minutes. Add the peppers and season with:
Salt
Cook for another 4 to 6 minutes, or until the peppers begin to soften. Stir in:
2 to 3 garlic cloves, chopped
1 tablespoon capers, rinsed, drained, and chopped coarse
Cook for another few minutes, turning down the heat if the pan begins to brown. Taste for salt and adjust as needed. When the peppers are done toss with:
1 tablespoon chopped basil or parsley (or both)
Serve lightly drizzled with:
Extra-virgin olive oil
Source: The Art of Simple Food by Alice Waters [Clarkson Potter, 2007]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/40th second at ISO‑1250