Oh yes--I know the posts are sporadic these days--a couple of good weeks, followed by a quiet week or two. Thankfully, I've still been cooking through these quieter times.
I found at the grocery store a couple of weeks ago the August/September issue of Saveur. I have never looked at recipes from there before, but bought without hesistation when I saw it. The reason? The cover. It stated "The Greece Issue" and had a picture of stuffed red peppers. That was all I needed.
Since then I've cooked four recipes from the magazine: Roasted Beets with Garlic-Potato Spread (which Curtis thought was a little pointless, because according to him, you can't improve on roasted beets), Rosemary Chicken (which I loved, that recipe will be coming), Meatballs in Tomato Sauce (which was a waste of frying food--I think the recipe would have been much better with the meatballs baked and it wouldn't have taken that much longer), and Peppers Stuffed with Feta (the cover photo). Peppers Stuffed with Feta made the cost of the magazine all worth it.
This was a case of pepper roulette again, but the feta helped temper the spiciness. I used 6 Anaheim chiles, which I thought was great to be able to use so many peppers with one recipe. Curtis and I both loved the recipe (kids didn't try it--I know better than that!) as did our friends we shared it with.
This serves 4 - 6.
Piperies Gemistes me Feta (Peppers Stuffed with Feta)
from Saveur Magazine
6 4-5"-Anaheim Chiles
9 oz feta, crumbled
2 T extra virgin olive oil
2 T plain yogurt (Greek is preferable)
1 T fresh parsley, minced
1/2 t lemon zest
1/4 t dried oregano
2 egg yolks
1/4 c Parmesan Cheese, grated
Roast chiles on either gas grill or broiler. Roast until skin is softened. If peppers get a little charred, gently remove the charred skin with a knife. (To roast on a broiler, put peppers on a baking sheet and broil on a rack placed 6" from broiler element. Turn peppers once.) Let cool.
Combine feta, oil, yogurt, parsley, zest, oregano, and egg yolks in a large bowl with either a hand mixer or pastry blender (I used the pastry blender). Carefully make a lengthwise cut in the peppers from the stem to the tip of the pepper (leave the stems on). Scoop out seeds and ribs. Stuff each pepper with feta filling. Transfer peppers to an aluminum foil lined baking sheet. Refrigerate stuffed peppers for 30 minutes. Sprinkle peppers with grated Parmesan. Broil peppers until cheese is golden brown and bubbly, about 6 minutes. Serve immediately