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/KickstartSunshine
The 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 peppers
I 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
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Make a slit in the roasted peppers, and remove as many seeds as you can without fully opening the pepper or rinsing it.
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Mix goat cheese, basil, herbes de Provence, garlic and salt. Then spoon mixture into peppers.
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Oli an oven proof gratin dish and put peppers in.
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Roast at 400 degrees till hot and bubbly, about 10 minutes.
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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.
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Puree till sort of smooth, occasional anchovy lumps are ok.
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With the motor still running, slowly add the olive oil in a thin stream.
- The anchoiade will get very thick as all the oil is incorporated inside.
- For this dish I sometimes add a spoonful or two of hot water to thin the sauce to a pourable consistency.
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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.