Fortuna Cooks http://www.fortunacooks.com Fortuna California Cooks Tex Mex Fri, 27 Jan 2012 05:33:13 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 The Sweet Bell Pepper Family http://www.fortunacooks.com/472/the-sweet-pepper-family/ http://www.fortunacooks.com/472/the-sweet-pepper-family/#comments Mon, 28 Dec 2009 09:49:22 +0000 admin http://fortunacooks.ryeglasses.com/?p=472
Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate [...]



]]> photo by biology blog 300x276 The Sweet Bell Pepper Family

Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate brown. They are available year-round, but the prices may vary somewhat depending on whether they’ve been grown domestically or have been shipped from the Netherlands or Israel.
The pimiento, usually available from late summer into the fall, is another popular sweet pepper. Heart shaped, a bright scarlet, and about 3 to 4 inches in length, it is flavorful and aromatic—even more so than the red bell pepper. The pimiento (or pimento) is generally used in its powdered form for paprika, with the best coming from Hungary and Spain. Whole pimientos can also be found in jars and cans.
Also from central Europe is the Hungarian sweet chile, about 5 inches long, deep crimson, with a broad top and rounded tip, and a very sweet flavor. Others found in various areas of the country from summer through early fall are the tapered light green Italian or frying pepper, the red or yellow Cubanelle, the slightly hot Japanese, and the tapered lamayo. The handpicked piquilo peppers from northern Spain, which are slow- roasted over wood fires and peeled and packed whole in jars, are perfect for a range of dishes from chile rellenos to soups, salads, and bruschetta.
All of them are versatile and can be eaten raw, baked, grilled, stuffed, or steamed. For the health conscious, they are loaded with vitamin C, vitamin A, and minerals.

Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate brown. They are available year-round, but the prices may vary somewhat depending on whether they’ve been grown domestically or have been shipped from the Netherlands or Israel.

The pimiento, usually available from late summer into the fall, is another popular sweet pepper. Heart shaped, a bright scarlet, and about 3 to 4 inches in length, it is flavorful and aromatic—even more so than the red bell pepper. The pimiento (or pimento) is generally used in its powdered form for paprika, with the best coming from Hungary and Spain. Whole pimientos can also be found in jars and cans.

Also from central Europe is the Hungarian sweet chile, about 5 inches long, deep crimson, with a broad top and rounded tip, and a very sweet flavor. Others found in various areas of the country from summer through early fall are the tapered light green Italian or frying pepper, the red or yellow Cubanelle, the slightly hot Japanese, and the tapered lamayo. The handpicked piquilo peppers from northern Spain, which are slow- roasted over wood fires and peeled and packed whole in jars, are perfect for a range of dishes from chile rellenos to soups, salads, and bruschetta.

All of them are versatile and can be eaten raw, baked, grilled, stuffed, or steamed. For the health conscious, they are loaded with vitamin C, vitamin A, and minerals.

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