RunnerKim
06-04-2001, 09:37 AM
I hope I got the name right, I don't have the magazine in front of me. This was wonderful! and very pretty (and simple too). I'm surprised it didn't have a picture.
Of course, I made a few changes/mistakes: I used 1 red, 1 green, and 1 orange pepper. They were decent sized and I wouldn't want any more pepper for 4 slices of bread. We made the entire recipe and made it 2 servings (but looking at the calories that's fine for a dinner - I believe 1 serving/1 slice of bread was around 140 calories.
I didn't grill the peppers long enough - did it for the time indicated and after they steamed for 15 minutes, I couldn't peel the peppers very well at all. Re-read the recipe and saw the "or till blackened part" - whoops. I also had to grill the bread longer than the recipe called for, so I'm guessing I didn't have my grill as hot as it should have been.
I also subbed feta for goat cheese as we don't care for the latter. Feta worked great - needed longer to melt.
I served this with steamed broccoli (drizzled a little of the cheese sauce on it) and baked beans (Spicy & Smoky Baked beans from Epicurious). Followed up with mint-chocolate ice cream, which I adapted from the May 2001 Cookies and Cream recipe. A wonderful meal!
Kim
Of course, I made a few changes/mistakes: I used 1 red, 1 green, and 1 orange pepper. They were decent sized and I wouldn't want any more pepper for 4 slices of bread. We made the entire recipe and made it 2 servings (but looking at the calories that's fine for a dinner - I believe 1 serving/1 slice of bread was around 140 calories.
I didn't grill the peppers long enough - did it for the time indicated and after they steamed for 15 minutes, I couldn't peel the peppers very well at all. Re-read the recipe and saw the "or till blackened part" - whoops. I also had to grill the bread longer than the recipe called for, so I'm guessing I didn't have my grill as hot as it should have been.
I also subbed feta for goat cheese as we don't care for the latter. Feta worked great - needed longer to melt.
I served this with steamed broccoli (drizzled a little of the cheese sauce on it) and baked beans (Spicy & Smoky Baked beans from Epicurious). Followed up with mint-chocolate ice cream, which I adapted from the May 2001 Cookies and Cream recipe. A wonderful meal!
Kim