Roasted Peppers stuffed with Goat Cheese, Anchoiade Sauce

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/KickstartSunshineThe first step is to burn the peppers.  I usually do this on gas burners, or at least over a charcoal fire, but lacking both and being blessed with my mother's practical sense I took a blow torch and got the job done. My mother would be proud to know her stubbornness was successfully passed down to me. Watch me burning peppersI make a mixture of fresh goat cheese logs, basil, herbes de Provence, garlic and a touch of 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 the restaurant ask me what that delicious sauce was only to confess they 'hated' anchovies later.

Roasted Peppers stuffed with Goat Cheese, Anchoiade Sauce

A Beautiful Summertime dish of roasted peppers and goat cheese with an anchovy sauce. Perfect compliment to a refreshing Southern French rose.

• 4 each fire roasted peppers
• 8 ounces fresh goat cheese
• 10 each basil leaves (chopped)
• 1 teaspoon herbes de Provence
• 1 clove garlic (mashed)
• 1 teaspoon flake sea salt
• 10 each anchovy filets
• 2 teaspoons anchovy oil
• 2 each egg yolks
• 1/2 lemon (juiced)
• 1 clove garlic
• 1/2 cup mild olive oil

1. Make a slit in the roasted peppers, and remove as many seeds as you can without fully opening the pepper or rinsing it.

   

2. Mix goat cheese, basil, herbes de Provence, garlic and salt. Then spoon mixture into peppers.

3. Oli an oven proof gratin dish and put peppers in.

4. Roast at 400 degrees till hot and bubbly, about 10 minutes.

5. In the meantime, make your anchoiade by putting the anchovy in the bowl of a food processor with egg yolks, lemon juice and chopped garlic.

6. Puree till sort of smooth, occasional anchovy lumps are ok.

7. With the motor still running, slowly add the olive oil in a thin stream.

8. The anchoiade will get very thick as all the oil is incorporated inside.
9. For this dish I sometimes add a spoonful or two of hot water to thin the sauce to a pourable consistency.

10. To serve, put a roasted peppers on a plate and top with sauce. A green salad makes a wonderful accompaniment. 

    

Use whatever peppers are available in your markets. I usually use piquillo peppers. I tried fresh Espelettes and loves the slight spiciness they gave the dish.

3.3.3077