Saturday, October 31, 2009

Late SF "Summer" dinner last night

Yesterday was another beautiful fall day in the city (as long as you didn't have to get across the bay bridge!) Last night I made a brown rice salad with some roasted peppers and grilled Merguez sausages from Fatted Calf. Perfect meal!

Brown Rice Salad serves about 3

1/2 cup brown rice
1/2 teaspoon salt
2 tablespoons sherry vinegar (or champagne)
2 tablespoons good olive oil
handful of cherry tomatoes
4-5 leaves basil, julienned

Cook the rice in about 1 & 1/4 cups water until soft, about 30 min. Put in a bowl to cool slightly. Whisk the vinegar, salt, olive oil and pepper and then pour over the rice. Add the tomatoes and basil and stir all together - taste for seasonings. I had a few roasted tomatoes that I made last weekend, so I chopped these and added them too. If I wasn't doing the peppers with olives, I think this would also be good with some chopped kalamata olives too.

Baked Stuffed Peppers - bake as many as you need/have

Red or yellow sweet peppers
fresh tomatoes chopped
garlic slivers
kalamata olives
olive oil

Cut the peppers in half length-wise and take out the seeds. In each half put some chopped tomatoes, a little chopped anchovy, a couple garlic slivers, a few capers, some chopped kalamatas and drizzle all with olive oil and pepper. Don't salt!!! Bake in the oven 30-40 min. at 350 degrees until tender.

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