Wednesday, April 16, 2008
LiveSTRONG with a Taste of Yellow - 2008
My blog friend Barbara over at Winos and Foodies is hosting an event in support of Lance Armstrong's LiveSTRONG day which is a one-day initiative to raise awareness and funds for the cancer fight. LiveSTRONG Day 2008 will occur on Tuesday, May 13.
Barbara's event is called A Taste of Yellow and requires participants to make something involving a yellow ingredient. Last year I made an inedible yellow cake, a banana cake with lemon glaze and a yellow lentil curry. This year I'd like to share with you a delicious side dish that my sister-in-law made for me recently. It is a really good accompaniment to fish.
4-6 peppers - a mixture of red, yellow and orange. Don't use green ones as they are a bit bitter
3 cloves garlic
1 tablespoon capers - rinsed and drained
6 anchovy fillets
1/2 cup mixed olives of your choice - I used pitted kalamata olives and some pimento stuffed green olives
3 tablespoons wine vinegar
Salt and pepper to taste
De-seed peppers and slice into thin strps
Saute peppers and garlic in olive oil until caramelised
Add capers, anchovies and olives and stir to combine
Mush the anchovies up a bit if necessary (see note below)
Finish off with the wine vinegar
Serve warm or at room temperature
Note: 1. The original recipe called for 6 tablespoons of olive oil and I about died when I saw SIL cooking with that much oil. OK I know that olive oil is the good kind of oil but you sure don't need that much. I used about a tablespoon and it was plenty. 2. If you have anchovy haters at your dinner table don't tell them what's in the dish and they'll never know. The anchovies mush up to nothing if you stir them in well and then all they do is give a subtle depth to the flavour.
I dedicate this recipe to my family and friends who have been touched by cancer.