Creamed Red Bell Peppers and Zucchini
Beautiful sunshine and the perfect balmy weather for laying the table outdoors for an early brunch. It couldn’t be elaborate-so I made do with what was available in the refrigerator.
After reading the discussions for white sauce, and like Roma Patil not having made it for almost a year, I was instigated into cooking it in some form.
The recipe for the sauce comes from an American friend’s Mother-now 91-who taught me the nitty gritty of making perfect mashed potatoes, pot roasts, meat loaves and more. None of what I make is even close to being as perfect as she made them.
After reading the discussions for white sauce, and like Roma Patil not having made it for almost a year, I was instigated into cooking it in some form.
The recipe for the sauce comes from an American friend’s Mother-now 91-who taught me the nitty gritty of making perfect mashed potatoes, pot roasts, meat loaves and more. None of what I make is even close to being as perfect as she made them.
Creamed Red Bell Peppers and Zucchini
For the Béchamel Sauce
1 ½ cups milk
2 tablespoons butter
2 tablespoons flour
½ cup grated cheese-I used cheddar
1 onion, peeled
2 cloves
½ teaspoon crushed black pepper
Salt
Stick two of the cloves into the onion. Bring the milk to a boil with the onion and clove in it. Take off heat once bubbles start forming at the edge of the pan. Cover and keep side.
Heat butter in a pan, add flour, stir to mix well to form the roux. Lower heat and add milk-onion removed-slowly, stirring with a wire whisk. Add cheese.Season.Cook for a few minutes.Set aside.
2 tablespoons butter
2 tablespoons flour
½ cup grated cheese-I used cheddar
1 onion, peeled
2 cloves
½ teaspoon crushed black pepper
Salt
Stick two of the cloves into the onion. Bring the milk to a boil with the onion and clove in it. Take off heat once bubbles start forming at the edge of the pan. Cover and keep side.
Heat butter in a pan, add flour, stir to mix well to form the roux. Lower heat and add milk-onion removed-slowly, stirring with a wire whisk. Add cheese.Season.Cook for a few minutes.Set aside.
For the creamed vegetables
4 medium sized zucchini sliced finely
2 red bell peppers rubbed over with olive oil, roasted over a flame, cooled, peeled and sliced
2 cloves garlic
½ teaspoon crushed black pepper
Salt
1 tablespoon oil
2 red bell peppers rubbed over with olive oil, roasted over a flame, cooled, peeled and sliced
2 cloves garlic
½ teaspoon crushed black pepper
Salt
1 tablespoon oil
Heat oil and sauté garlic. Add zucchini, stir till slightly browned.Don’t overcook. Add sliced ,roasted peppers.Season.Mix together.
Arrange in a baking dish. Pour sauce over the zucchini.
Bake in oven at 200 degrees for 20 minutes or till slightly browned.
Arrange in a baking dish. Pour sauce over the zucchini.
Bake in oven at 200 degrees for 20 minutes or till slightly browned.
Radish Salad
2 cups iceberg lettuce cut
Red radish 6 sliced thin
5-6 cherry tomatoes
Red radish 6 sliced thin
5-6 cherry tomatoes
For the dressing
Blend together:
4 tablespoons thick curd
2 teaspoons mint chutney
¼ teaspoon mustard paste
½ teaspoon sugar
Mix together the lettuce, cherry tomatoes, radish and dressing. Chill.
2 teaspoons mint chutney
¼ teaspoon mustard paste
½ teaspoon sugar
Mix together the lettuce, cherry tomatoes, radish and dressing. Chill.
…and of course a Sauvignon Blanc to go with the food!
Comments