marinated roasted red peppers

+ a pb&j ice cream sandwich !!

these are probably 2 of my favorite recipes I’ve made as of recent. well, roasted red peppers are probably my #1 favorite appetizer in general at all times, but the pb&j ice cream sandwich I can’t lie - is some good work, especially for how easy it is.

so funnily enough (but not so funny for me) last summer, I was at alex’s shore house with his family and his dad has a brick oven outside. we just got done making some pizzas and I of course had brought my own peppers to the function. he threw them in, blistered them for me and sent me on my way with them. everyone had gone upstairs to rest after a long day etc and I went into the kitchen with alex to whip up my peppers. the smells!! the garlic!! mm!!!!

I’m all done with my masterpiece and ask alex if his family is coming down to eat them - he says “no they don’t want them, you just eat them, it’s only 2 peppers anyway” I insist multiple times that I think his parents would want them but he insists back - “trust me!!!!”

…….

the last time I ever trust this man. his parents come down no less than 10 minute after we’re done eating them asking where the peppers are!!!!!!!!!!!!! I said alex told me to eat them!!!!!!!!!!!!!!! he said you wouldn’t want them!!!!!!!!!! no they were also looking forward to them. luckily I’ve made my peppers again after that, in a larger quantity and sent them home with leftovers as well. so here is the red pepper recipe that everyone talks about:

marinated roasted red peppers:

• 5 large red bell peppers

• 7 oz bocconcini mozzarella, halved

• 3-5 garlic cloves, mandolined or hand cut very thin (depending how garlicky you want it)

• 1 small shallot, mandolined or hand cut very thin

• 3 anchovies packed in oil, cut into a paste

• 2 tbsp fresh basil, julienned

• 3/4 cup extra virgin olive oil

• 1 tsp crushed red pepper flakes (or to taste)

• salt + freshly cracked black pepper to taste

• 1 tsp dried oregano

• 1/2 lemon, juiced and zested

• fresh basil to garnish

• crusty loaf of italian bread or baguette to serve

1. turn your grill on medium high heat (around 450F) lightly oil the peppers and place them on the grates.

2. cover the grill and roast for 20-30 minutes, turning every 10 minutes or so until all sides are blistered and the peppers have softened. if you like your peppers extra soft, do them longer. if you like them with a bit more bite, take them off earlier - check in on them and follow your heart!

3. in the meantime: make your marinade. to a small bowl, add the olive oil, basil, anchovies, garlic, shallot, red pepper, oregano and lemon. mix well and set aside until ready to use.

4. transfer peppers to a large bowl and immediately cover the bowl with saran wrap for 10-15 minutes. this loosens the skins and makes it easier to peel. remove the saran, and peel the peppers and remove the stem + seeds. try to keep 1-2 tablespoons of the juice from the peppers in the bowl for some flavor - you don’t need all of it.

5. using your hands, tear the peppers into smaller strips back into the bowl with the juices. pour over 3/4 of the marinade into the bowl. tear in an additional handful of fresh basil in as well, mix well and taste for salt pepper, chili etc.

6. cover and let sit at room temp for 1-2 hours. you can also refrigerate the mixture but bring it to room temp before serving!

7. to serve: spoon the peppers on to a large serving platter, top with the bocconcini halves, the remaining 1/4 of the marinade spooned on top, whole fresh basil leaves, cracked black pepper + chili flakes + flaky salt - the works! serve with torn crusty bread on the side for a build your own bite situation. also delicious to serve a plate of mortadella/prosciutto etc on the side.

pb&j ice cream sandwich:

• 1 pint strawberry ice cream

• 1 pint vanilla peanut butter ice cream (i used)

• 1/2 cup lightly salted, roasted peanuts, crushed

• 1/2 cup mini chocolate chips

cookie base:

• 1/2 cup unsalted butter, browned (start with 9 tbsp, to end up with 1/2 cup browned)

• 1/2 cup (99g) brown sugar, packed

• 1/4 cup (50g) granulated sugar

• 1 1/2 tsp vanilla extract

• pinch of salt

• 1/2 tsp baking soda

• 1 tsp cornstarch

• 1 large egg

• 1 1/4 cups all purpose flour

• 1 cup mini chocolate chips (or a combo of mini chips + finely chopped chocolate bar)

strawberry jam:

• 3/4 cup sliced strawberries

• 3 tbsp granulated sugar

• 1.5 tsp honey

• 1/2 tsp lemon juice

• pinch of salt

• 1 tsp vanilla paste or extract

1. for the cookie: melt 9 tablespoons butter in a small pot and cook until golden brown and nutty. remove from heat and cool until warm.

2. add both sugars to the cooled brown butter and mix. stir in vanilla, salt, baking soda, and cornstarch. add the egg and mix well then the flour & fold in the chocolate.

3. line a 7.5/8” springform pan with a round of parchment paper. press half the dough into an even layer and bake at 350°F for 13–15 minutes, topping with a handful of more mini chips to make the top layer look perfect. bake until just golden and set and browned around the edges. remove from oven and let cool, then transfer the round of parchment onto a cooling rack. repeat with the second half of the dough, baking and leaving the cookie to fully cool in the bottom of the pan.

4. in the meantime make the jam: to a saucepan, add the strawberries, sugar, and salt. let sit 10–15 minutes to draw out juices. place over medium heat, stirring frequently, for 10–15 minutes, or until the fruit begins to thicken into a glossy jammy consistency. stir in the honey when it’s almost there. once thick and jammy, stir in the lemon juice and vanilla extract. remove from heat and let cool. for a smoother swirl, you can pulse briefly with an immersion blender or strain out large chunks, but I left it as is!

5. place both cookies in the freezer, then begin assembling! scoop strawberry and peanut butter ice cream in intervals in to the pan, adding some spoonfuls of strawberry jam in the crevices. use a piece of parchment to flatten the ice cream flat. once you’ve used all your ice cream, top with the second cookie top and gently press together. cover with saran wrap and refrigerate for 6 hours or overnight.

6. in a large dish, add the 1/2 cup peanuts and mini chocolate chips, mixing them together. remove the sandwich from the freezer and roll the sides in the mix, using your hand to press it in if needed. place back in the freezer for 30 minutes to adhere the crumb. cut into slices and serveee!

I hope you try these! tag me if you do!

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xoxo

katie