Earlier this week, we posted this picture on Instagram of roasting red peppers. It went over well. But there was also a brief video of the encounter that was worthwhile. It’s with Tristan is the fresh-faced, relentlessly enthusiastic 19-year-old daytime cook. We first met him cooking vegetables for tagine.
But there are other lessons here too. We learn that crackling flames are just as hypnotic on video as they are in real life. We also learn that our red peppers from Catalan Farms have many different applications. And while Tristan is erroneously credited with creating the red pepper feta dip (it was actually the chile-lime Aïoli), he is quick to point out that he makes the red pepper feta dip, which is perhaps of greater importance.
As is the case each summer, we’re also enjoying Catalan’s delicious corn-most recently in a puréed in a soup, and on the cob with lime and basil butter.