Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets
Sample Recipe fromCook Like a Rock Star: Peperonata with Goat CheeseServes: 6 to 8Time: about 30 minutesMise en place:Extra virgin olive oil2 onions, cut into 1/2-inch dicePinch of crushed red pepperKosher salt2 cloves garlic, smashed1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into 1/2-inch diamonds1/4 cup tomato paste1/2 teaspoon pimenton (smoked paprika)2 tablespoons sherry vinegar1 8-to 10-ounce log of goat cheese, at room tempChopped fresh chives, for garnish (optional)1 baguette, cut into 1/2-inch slices, toasted or grilled1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don’t brown.2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!3. Add the peppers and 1/4 cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.4. Add the tomato paste, pimenton, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log--it’s more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.