4 • May 2015 • UPBEAT TIMES
Cloverdale, CA. ~ When I fi rst moved to San Francisco, I went to work for caterer Ar- mando Arroyo. He had a base- ment kitchen in an old Victo- rian with a six
Eat Well & Prosper! Roasting Bell Peppers Go To College JOKES & Humor # 2 ... continued from page 2
With Executive Chef Ron Skaar ~
ronskaar@comcast.net ~ 707-490-7636
burner Wolf Range. On it, Ar- mando taught me how to make perfect fresh roasted peppers. I especially enjoyed the burn- ing, smoking and popping of the bell peppers. They as- sumed a complex smoky fl avor with a tender sweet texture. Years later, I created the rec- ipe below for the Gucci store on Union Square. This recipe uses roasted bell peppers steeped in a garlicky olive oil, a creamed feta fl ecked with ci- lantro, and is served on a rye toast point. The green and red roasted peppers on top of the white cheese took on the colors of the Italian fl ag, which the customers loved.
(Those
same colors are also associated with the Mexican and Hungar- ian fl ags.) The colors are more brilliant if you add yellow and orange bells to the mix. The sweet, smoky and meaty taste of the roasted peppers with the salty herbed cheese on the crunchy rye toast is delicious. Green bell peppers are more acidic, less sweet than the warm colored ones, yet still benefi t from the process. Sweet peppers are heavy
in vitamin C and have decent amounts of vitamin A and fi - ber. I know cheese has a bad fat “vibe”, yet an ounce of feta is ½ of
the calories the same
amount of potato chips, or trail mix! Roasting peppers at home is remarkably easy. A gas stove top, a charcoal grill or an oven broiler can provide the fl ame to char the peppers. Charcoal would give the best fl avor but the stove top is best for a few peppers, (and the way I learned.) Cutting the peppers in ½ and broiling, (skin side up), is good for a large quantity and quick. Watch the time (8-10 minutes) or you’ll have over cooked fl esh. Once the peppers are charred on all sides, steam them for 15 min- utes in a paper bag or a cov- ered bowl. This makes for easier skin removal. Gently scrape off the charred skin with your fi ngers or a small knife. Remove cores and seeds. Do not peel under water because you will rinse away the rich oils that cling to the peppers. Some black bits are attrac- tive and tasty.
Eat well and Prosper!
the next several questions and answer them truthfully to your- self. If the answer is no, please think about what you want to do and how you will achieve that goal: What are your goals right now in your life? 2. What do you have passion about that you can make a living at? What could you see yourself doing 8, 10, 18 hours a day that you would still have passion about? What are your current ideas and thoughts about what college is? Why do you think it’s a place for you or not? What kind of career would like to have with your newly minted college di- ploma? How much in demand is the kind of work or career you want to do? How willing are you to work to attain your goals? How are you to pay for college? How will you choose a college that you want to go to and will accept you under its admission criteria?
Once you accept the ... continued on page 12
Offi cers at a military
installation were being lectured about a new computer. The training offi cer said the com- puter was able to withstand nuclear and chemical attacks.
Suddenly, he saw that one of the offi cers had a cup of coffee and yelled, “There will be no eating or drinking in this room! You’ll have to get rid of that coffee.”
The offi cer said meekly, “Sure, but why?”
“Because a coffee spill could ruin the keyboard.”
Ad donated by the Upbeat Times. 4 • May 2015 • UPBEAT TIMES The kind man feeds his beast before sitting down to dinner. ~Hebrew Proverb
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