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1027 Ridge is a 6-story 38,000-square-foot building adjacent to the proposed Rail Park. Historically, the building was the location of various furniture ... E-1027 is a modernist villa in Roquebrune-Cap-Martin, in the Alpes-Maritimes department of France. It was designed and built from 1926-29 by the Irish architect and ... 18. U.S.C. §2257 Complianc: Model on this page are eighteen (18) years or older. ENTER Asian Kim HERE; ENTER Asian Kim HERE 〒391-0321 長野県北佐久郡立科町芦田八ヶ野1522 白樺湖畔 tel 0267-55-7755. 開館時間:4月~10月 am9:00~pm6:00、11月~3月 am9:30~pm5:00 Honolulu Civil BeatHonolulu Rail Art Celebrates Hawaiian CultureHonolulu Civil BeatOn a concrete pillar supporting the Honolulu rail guideway, an engraving suggests ... PRODUCT OVERVIEW: Fits up to 1 1/2” round rail, or oval-shaped wooden rails; Easily installed and removed for storage and is a great non-permanent mount solution 10AM–1PM Dan LeBatard 1PM–4PM Russillo & Kanell 4PM-6PM Home Stretch 7PM–9PM Jalen & Jacoby 10PM–11PM Freddie Coleman 11PM–Midnight SC ALLNIGHT

A veritable icon of modernist architecture villa E-1027, Eileen Gray’s first architectural creation, testifies to the thought and attention that she put into every ...


Recipes, reviews and the ruination of my figure




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Piedmont peppersThis recipe is based loosely around an Elizabeth David one my Mum used to serve up regularly as a cold antipasto when my brother and I were tinies. We couldn’t get enough of it, and I know he has his own version of the recipe too.

These peppers must be served at room temperature, when they are, unaccountably, much sweeter and juicier than they are when warm. The original version calls for bell peppers, but I’ve found that pointed Romano or Piquillo peppers tend to contain more in the way of fruit sugars and taste far better. (It goes without saying that the peppers you choose should be ripe – red, orange and yellow ones are all find, but avoid the green peppers when you go shopping.) If you have guests whose stomachs are made sensitive by peppers, advise them to peel the indigestible skins off before they eat, which should prevent any upsets.

This is a recipe it’s worth trying out on anchovy-haters, several of whom I’ve brought round using these peppers – not necessarily to a whole-hearted embracing of the anchovy, but at least to a whole-hearted embracing of it in this particular dish. The final result isn’t a fishy one, rather a deeply savoury, umami dish, full of sweet and buttery juices (you’ll use a lot of butter here – it’s worth it) to dip some good crusty bread into. If you love the sweet, fruity bite of a roast pepper (god knows, I do), you’ll find this is one of the best ways to showcase that flavour.

To prepare six peppers as an antipasto (how many you’ll eat depends on how much else you prepare, but you’ll find these disappear quickly) you’ll need:

6 Romano or Piquillo peppers
12 anchovies
3 plump tomatoes
6 plump cloves garlic
100g butter
olive oil to drizzle
Salt and pepper

Preheat the oven to 180°C (350°F). Cut the peppers in half lengthwise, discard any seeds, and chop each half into half again across the short edge. Lay the peppers out in a large baking tray (use two if you have to), the skin side down.

Chop the tomatoes into quarters and put a piece in each little pepper boat. Cut each clove of garlic into four fat slices and put one in each pepper, along with half an anchovy fillet. Cut the butter into small pieces and scatter them all over the dish. Sprinkle everything with a generous amount of salt and pepper, drizzle a few tablespoons of olive oil over the whole dish and put everything, uncovered, in the oven for between 45 minutes and an hour until the edges of the peppers are browning. (The cooking time is imprecise here because a riper pepper will cook faster than a less ripe one – I find this recipe performs differently at different times of year and with different peppers, so you’ll have to use your judgement here.)

Remove the dish from the oven and leave it on the side, covered with a teatowel, until the peppers are at room temperature. Serve with plenty of the juices from the bottom of the dish drizzled over, and lots of crusty bread to soak them all up.


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April 8th, 2010 | Tags: , , , , | Category: Savoury recipes

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