For Shabbat and Sunday I was in Providence, RI, for a grandson’s bar mitzvah. My daughter, who invited mostly out of town guests, had me stay at my dear friend Irving Schild, photographer extraordinaire. I arrived mid morning on Friday and soon discovered that Irving not only excels in his chosen profession but he’s also a very good cook.
Among various side dishes he was preparing for Shabbat, as he was helping his wife, was one I always wanted to taste. Easy to make, superbly delicious, it was a dish of Roasted Peppers.
- 3 large red peppers
- 5 garlic cloves, crushed
- salt and pepper.
- olive oil
- Place peppers on a cookie sheet. Put cookie sheet in broiler.
- Broil until the skin has blackened and blistered.
- Take out and let it coll until it can be easily handled.
- Pull of the stem, and peel the peepers.
- Cut into strips of desired size.
- Place in a bowl over crushed garlic. Add salt and pepper to taste
- Add enough oil to lightly coat.
- Serve at room temperature.