A few weeks ago I attempted chiles rellenos for the first time. If you’ve never had them, they are roasted and skinned peppers (often poblanos) that are de-seeded, then stuffed with something, often cheese in the United States, then battered and fried, and served with a savory-spicy tomato broth/sauce. Mine didn’t come out that pretty but it was an experience and they were delicious! I used the recipe from a Diana Kennedy book.
One thing that had always held me back was how to roast peppers. It’s not something I bother to do often and most books recommend an open flame which we don’t really have at home since we have an electric stove – and most of my adult life I’ve only had electric stoves. We got a decent crop of poblanos this year in the garden so I had to try them as they are a family favorite. So I looked up alternate ways and a broiler works really well: you put them on a sheet pan (no oil!) under the broiler until blistered, then turn over and let the other side blister. Note that part about a sheet pan – you can do a fairly large number all at once! See my lovely peppers:
What does this have to do with “paleo swamp gas”? Seattle City Council-member Mike O’Brien has proposed to ban natural gas installation in new housing and commercial development (see summary from SCC Insight). “But what about my charred peppers [eggplants, etc]?” was one of the immediate refrains.
Fancy Beans 