The Novice Cook: Roasted Peppers with Sourdough and Goat’s Cheese
One major reason why I decided to make goat’s cheese was because I stared at this recipe for so long. I love recipes that inspire, whether to start cooking or to eat better. For me, it was taking chances and learning new things. Although I haven’t got the confidence to make my own sourdough bread, homemade goat’s cheese was definitely a big start.
Being blissfully alone at home over the weekend, I stepped into the kitchen, turned on some slow jazz and pretended I was hosting my very own cook show. My only audience were my dad’s pet fishes and frogs, so there was no way they could laugh at me for not knowing how to peel the peppers.
Cooking has made me appreciate the beauty of simple tasks. The mere crushing of the rosemary and garlic, and roasting of the peppers releases such wonderful smells – conjuring an intoxicating image of a rustic Italian kitchen. The joy of sniping away fresh herbs from your garden, and watching pieces of bread turn golden brown with luscious peppery olive oil. Ah, the sweet life of a domesticated goddess!
I had my few share of misadventures (as usual): having no idea how to grill the peppers, I threw them into the microwave instead. As a result, the fruit lost a lot of the juice goodness. It was probably why i found it a chore to peel the skins off. I had no clue how long peppers took to cook, so each time spent in the microwave and later in the pan was probably inaccurate. Despite so, the dish was pretty awesome.
Although preparing a meal for oneself can sometimes be a little too much work, but the moment I sat down to gobble down my very own lunch, it was worth all the dirty utensils in the sink. Freshly picked herbs, succulent peppers, homemade goat’s cheese and organic sourdough bread, it was the right combination to make a perfect Sunday.
Recipe can be found in Hugh Fearnley-Whittingstall’s Three Good Things (my handsome man).