Roasted Red Peppers with Lemon Ricotta

INGREDIENTS

6 bell peppers, red or yellow

2 to 3 tablespoons olive oil

1 ½ cups ricotta

1 lemon

1 tablespoon chopped preserved lemon rind (optional)

 Fine sea salt

 Freshly ground pepper

 Sherry or balsamic vinegar, for serving

 Minced chives or basil, for serving

PREPARATION

Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they’re cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.

Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you’re using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.

To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.

Curried Roaster Butternut Squash and Pear Soup

This one comes from the Salt Lake Tribune in November of 2001.  Must be good because I've been making it for 16 years!

Ingredients:

1 butternut squash, about 1 1/2 lbs., peeled and cut into 1-inch cubes
   (I don't do it this way as it is very difficult to peel a hard butternut squash. Instead, I half and then    
   quarter the halfs with skin on and then peel after they are roasted.)
4 ripe but firm Bartlett pears, peeled, cored and cut into 1-inch cubes
   (my method is half and core the pears, peel or not peel after roasting)
2 TBSP olive oil
1 teaspoon granulated sugar
Salt and freshly ground black pepper
1/2 cup water
1/3 cup finely chopped shallots
1 TBSP dark brown sugar firmly packed
1  2 1/2 inch cinnamon stick
2 tsp curry powder
1/2 tsp ground cardamom
1/4 tsp ground coriander
6 cups chicken broth

Preheat oven to 400°.  On a large baking sheet with sides, toss squash and pears with 1 TBSP olive oil and granulated sugar. Season with salt and pepper and drizzle with water.

Roast squash and pears for 30-40 minutes or until both are tender.  (Add a little more water if necessary to prevent burning.) Once cooled, puree in a food processor until smooth.

In a large soup pan, heat 1 TBSP olive oil over medium heat.  Add shallots and cook, stirring until softened but not browned, 3-5 minutes.  Add brown sugar, cinnamon stick, curry powder, cardamom and coriander.  Stir for 2 minutes.  Add pureed squash and pears and chicken broth.  Bring to a simmer, reduce heat to low and simmer, staring occasionally, for 25-30 minutes. Season with salt and pepper. Discard cinnamon stick and serve, garnish with mint or cilantro.  Serves 8-10.