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 After blackening the peppers, allow them to cool on a rack- uncovered-then simply push off the skins, remove the seeds and place in a bowl. At this point, although you can flavor the peppers with garlic, basil, etc., I prefer to leave them alone, keeping them as neutral as possible. That way, you can use them differently during the week. Keep refrigerated but allow to come close to room temperature, for best flavor.  Soft swoops... Doesn't get better.
 Parmesan crisps: finely shredded best-quality parmesan, heated in a thin, even layer in a nonstick skillet till bubbling and light golden on the bottom. Remove from heat and let settle and firm up just until you can slide a heat-proof rubber spatula underneath and turn cheese over. Put back over medium flame until golden on other side (lift with spatula to check). Let settle then remove to wire rack to cool and crisp. Break into shards and serve as salad garnish or as bar-food-snack. So delish!  Need an idea for din-din tonight? Halibut with linguine marinara.

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Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

Aprons for Real Life with Matching Towels
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I Love to Cook: A Lauren Groveman Kitchen Cookbook
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Lauren Groveman's Kitchen Cookbook
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August 10, 2009 • Comments (6)
Words of wisdom, for a new bride.

I was asked to share a few words of wisdom for a written “Guide” that’s being assembled for a young, beautiful bride who is to be married this October. Ok, here goes… Over the years, I’ve learned many things about the overall (and ongoing) pursuit of happiness. Not just from being blessed with an extremely special marital relationship but, oddly, I’ve discovered so many answers about inner, emotional freedom from teaching in prison, a place of confinement and considerable darkness. The secret for creating and maintaining a life of love and light… For most of us, we wait for others to be for… continue reading
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