I have been so buried trying to finish writing/photographing my Provencal cookbook on classic and reimagined dishes from the South of France. The amount of work required is staggering and sometimes stifles my creativity. I usually head out to the Farmer’s Market in Portland (PDX) for a much needed break and some edible inspiration. Walking through the various farms offerings I was so happy to encounter a plethora of interesting peppers including a mound of fresh Espelettes. It reminded me to add one of my favorite dishes, roasted peppers stuffed with goat cheese and topped with Anchoiade. This is a photographic rich post with few words as they all seem to be saved for my book. More information on my book can be found at: bit.ly/KickstartSunshine
The first step is to burn the peppers. I usually do this on gas burners or over a charcoal fire but lacking both and being blessed with my mother’s practical sense I took a blow torch and got her done. My mother would be proud to know her stubbornness was successfully passed down to me. Here’s a link to my short video: burning peppers
I make a mixture of fresh goat cheese logs, basil, herbes de Provence, garlic and a touch of Jacobson sea salt to stuff inside the peppers. Roast at 400 degrees till hot and bubbly and then spoon anchoiade over. A really simple dish that has all the classic flavors of Provence hidden in the layers. Makes a great meal served with a big green salad. Anchoiade is an interesting Provencal sauce. French people will revel at it’s wonderful briny flavors while most Americans recoil in terror at the mention of anchovies. I got to the point where I stopped mentioning the anchovy part and let people be persuaded by their senses. Often I had customers in restaurant ask me what that delicious sauce was only to confess they ‘hated’ anchovies later.
- 4 fire roasted peppers
- 8 ounces fresh Goat Cheese
- 10 Basil leaves, chopped
- 1 teaspoon herbes de Provence
- 1 clove Garlic, mashed
- 1 teaspoon Jacobson flake Sea Salt
- 10 anchovy filets
- 2 teaspoons anchovy oil
- 2 Egg Yolks
- juice of half a Lemon
- 1 small clove of mild Garlic
- ½ cup mild Olive Oil
- Make a slit in the roasted peppers and remove as many seeds as you can without fully opening the pepper.
- Mix goat cheese, basil, herbes de Provence, garlic and salt.
- Spoon goat cheese mixture into peppers.
- Put in a oven proof pan with olive oil lubricating it.
- Roast at 400 degrees till hot and bubbly.
- In the meantime make the anchoiade by putting the anchovy in the bowl of a food processor. Add egg yolks, lemon juice and chopped garlic.
- Puree till sort of smooth. Anchovy lumps are ok.
- With the motor still running slowly add the olive oil in a thin stream.
- The anchoiade will get very thick as all the oil is incorporated inside.
- For this dish I sometimes add a spoonful or two of hot water to thin the sauce to a pourable consistency.