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June 11, 2014

A hot pepper and cheese dip (Tyrokafteri)

Ingredients

  • 3/4 lb hot cherry peppers
  • 2/3 lb feta cheese, crumbled
  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice

Procedures

  1.  Preheat broiler. Place cherry peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, and de-seed peppers.

     

  2. Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta, yogurt, olive oil, and lemon juice. Puree until peppers and feta are as smooth as possible and sauce is completely combined. Transfer to a bowl and serve with warm pita.

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Just two steps! I’m sure I can do this.

(credit: http://www.seriouseats.com/recipes/2012/03/tyrokafteri-hot-pepper-and-cheese-dip-recipe.html)

Also,

Grilled Broccolini, Chilies, and Garlic

20140601-grilled-pizza-toppings-food-lab-1.jpg

Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then add it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies.

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From the same website. Not that I’m likely to make pizza dough anytime soon, having found it time-intensive, not to mention my poor muscles from all that kneading (unless someone muscular would like to volunteer), but the combination of broccolini with garlic, chilli and fresh mozzarella is seriously tempting. If anyone offers to be the pizza dough kneader, I’ll hustle up the other stuff (I think. ten minutes to one in the morning is such a lethargic hour).

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