What do you think of when you hear the word “butcher”? I immediately think of someone who specializes in cutting meat. It’s a person I go to when I want special cuts not found in a typical grocery store. Butchering is an art and a good butcher is definitely an artisan. What I discovered recently is butchering also applies to vegetables. I learned a lot in the process of making Marinated Basil and Garlic Peppers.
How did I learn about vegetable butchering? It started with a book arriving at my door. It was sent to me because of being one of the lucky bloggers to be a part of announcing a new cookbook by Cara Mangini called The Vegetable Butcher (Amazon affiliate link). My first impression of the book? It’s beautiful.
The book is more than a typical cookbook. It is a thorough guide of produce and preparation techniques. The Vegetable Butcher book is one I recommend. Vegetables from artichokes to zucchini have not only recipes but also detailed information on selecting, cutting, pairing, and more. Would you like to see some meals made from recipes in the book? Take a look at The Vegetable Butcher Pinterest board and follow it too.
How are Marinated Basil and Garlic Peppers? One word first comes to mind: versatility. You can use them to make appetizers, pizzas, salads, or sandwiches. The recipe below is for an open-faced sandwich aka tartine. It is one of the recipes in the book and great for a Weekday Supper. The tartine is toasted bread topped with creamy goat cheese, marinated peppers, fresh basil, and pine nuts.
About the cookbook author: Cara Mangini is the owner of Little Eater Provisions, a boutique of local and artisanal foods in Columbus, Ohio. She is also the owner and executive chef of the Little Eater restaurant. Take a look at this interview with Cara and check out the Little Eater website. You can also follow Cara on Instagram and get more information on her book on the Workman Publishing website.
You can enter to win The Vegetable Butcher cookbook. All you have to do is leave a comment and let me know your favorite vegetable. Entries will be assigned a number and the winner selected using Random.org. The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Monday, May 9, 2016 at 11:59pm Eastern Time. Contest is only for United States citizens, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.
Do you want to purchase the book now? It’s easy! All you have to do is click on the photo of the book and it will take you to Amazon (affiliate link) where you can get one for you and perhaps another to give as a gift too.
- 2 tablespoons plus ½ cup extra-virgin olive oil
- 2 red bell peppers, stemmed, seeded, and thinly sliced into ⅛-inch-thick strips
- 1 poblano pepper, stemmed, seeded, and thinly sliced into ⅛-inch-thick strips
- ½ teaspoon fine sea salt
- ½ cup white balsamic vinegar, white wine vinegar, or red wine vinegar
- 2 garlic cloves, thinly sliced
- ½ teaspoon sugar
- ⅛ teaspoon freshly ground black pepper
- ½ cup loosely packed basil leaves, finely sliced
- 6 large crostini
- 8 ounces fresh goat cheese or ricotta cheese
- Flaked sea salt
- ¼ cup toasted pine nuts (optional)
- Heat the 2 tablespoons of oil in a large skillet over high heat. Add the peppers and ¼ teaspoon of the fine sea salt and cook, turning often, until the peppers have lost all firmness and started to blacken on the edges, 7 to 10 minutes. Remove from the heat.
- Combine the vinegar, garlic, sugar, the remaining ¼ teaspoon of salt, and the black pepper in a large, wide-mouth jar. Add the warm peppers and stir them until they are fully coated with the vinegar mixture. Let the mixture stand for 30 minutes, then add the remaining ½ cup of olive oil and half of the basil. Stir well, and let it stand for another 30 minutes. Serve immediately or, ideally, cover the jar and chill overnight for maximum flavor. You can store the peppers in an airtight container in the refrigerator for up to 1 week.
- Before assembling the crostini, bring the marinated peppers to room temperature. Spread the cheese atop the crostini, dividing it evenly, then top with a spoonful of peppers and the remaining basil ribbons. Sprinkle with flaked sea salt and the toasted pine nuts if you wish.
Time stated does not include time for marinating peppers.
Recipe copyright © 2016 by Cara Mangini and used with permission from Workman Publishing Company.
Are you ready to do some vegetable butchering and cooking? To get you started, here are more Weekday Supper recipes from The Vegetable Butcher cookbook:
- Monday – Spring Fritto Misto on Family Foodie
- Tuesday – Marinated Basil and Garlic Peppers (recipe above)
- Wednesday – Mashed Fava Beans and Mint Crostini on The Wimpy Vegetarian
- Thursday – Parsnip and Ginger Layer Cake on Renee’s Kitchen Adventures
- Friday – Snap Pea, Asparagus, & Avocado Salad on kimchi MOM
- Monday: Shiitake Bacon and Shredded Brussels Sprouts Pizza by The Crumby Cupcake
- Tuesday: Grilled Asparagus, Taleggio, and Fried Egg Panini by Grumpy’s Honeybunch
- Wednesday: Asparagus, Hazelnuts, and Mint with Quinoa and Lemon Vinaigrette by The Chef Next Door
- Thursday: Turkish Carrot Yogurt Dip by Life Tastes Good
- Friday: Grilled and Smothered Artichokes by Moore or Less Cooking
Disclosure: This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.