Roasted bell pepper confit

Roasted bell pepper confit

I am glad that I am writing this post in English first (not an unusual occurrence), because conveying the concept this post is about is pretty hard to write about in a language (Spanish) that lacks a term for it. I am talking about comfort food.

Yeah, that is right. There is not such word or concept in Spanish, at least not that I know of. But the fact that my mother’s tongue lacks a name for it does not mean that we do not have comfort food. You may have to use something more descriptive to call it, perhaps a whole phrase, but if you inquire about it, each Dominican will tell you they do have a food that they come to time and time again. In my inquiries I have found that this dish is usually something simple, humble, unassuming.

Roasted bell pepper confit

We once made a poll amongst our readers, only that we called it “poor man’s food” (see explanation above). The votes ran the gamut between the humble rice with spicy sardines, bread with avocados, and surprisingly for me, many of our readers mentioned that their favorite comfort food was the same one I always come back to: rice and scrambled eggs!

Why yes, we all thought of it as a little déclassé, not something to admit to in public, after all you can not get any cheaper than this when it comes to Dominican food. But there is something oddly familiar, reassuring, comforting in a plate of rice and eggs.

Roasted bell pepper confit

And much to my surprise, Aunt Ilana, who is decidedly not Dominican (although we’ve adopted each other), also confessed that rice and eggs were her comfort food. Perhaps there is something universal about it. I don’t remember eating it at home as a child, but I do remember using it as a quick, cheap meal during the days of my ill-spent youth.

Rice and scrambled eggs require exactly 5 ingredients (rice, salt, water, oil, eggs), all of them very cheap. It takes no more than half an hour to cook a batch of it, making it the go-to food for lazy, cash-strapped young people who have flown the coop.

Roasted bell pepper confit

But what does rice and scrambled eggs have to do with our dish of the day?

A lot, in my case.

A long time ago I came up with this very tasty confit and use it to dress up otherwise unimpressive dishes. Confit is a french word for food cooked in a way that maximises its taste, a preserve of sorts. And we go back to the inadequacies of languages when it comes to conveying some culinary concepts. I cannot find an equivalent in the language of Shakespeare. So let’s borrow one from the French.

The smoky, sweet taste of the roasted peppers, combined with the garlic, which, with this method of cooking, turns into a much milder version of itself, and will dress up whatever dish you use it for. Although I totally recommend you try it with rice and scrambled eggs, please, humor me.

Roasted bell pepper confit

To add just the right touch of sour I used Nakano’s roasted garlic rice vinegar, the touch that completes the flavor. By the way, join Nakano for the Splash it On, Step it Up Challenge, and make yourself healthier this summer. Walk, share and you could win a gym membership.

Delicious, comforting and healthy. It hardly gets better, does it?

Aunt Clara
Roasted bell pepper confit
 
Prep time
Cook time
Total time
 
Serve on a toast, garnish rice and eggs, top your pasta with it. Many uses for this flavorful roasted pepper confit.
Serves: 2 cups (aprox)
Ingredients
  • 4 bell peppers
  • 1 head of garlic, peeled and sliced
  • 1 cup of olive oil
  • ¼ cup [Nakano Red Pepper Rice Vinegarhttp://bit.ly/LYSrnx]
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
Instructions
  1. Roast the pepper on the stove until the skin has blackened.
  2. Submerge in cold water and remove the black peals.
  3. Clean the peppers of seeds and the white parts inside. Chop finely.
  4. Heat the olive oil over very low heat.
  5. Add the garlic and cook for 5 minutes.
  6. Add the peppers and cook for another 5 minutes.
  7. Remove from the heat and cool to room temperature.
  8. Add vinegar, salt and pepper.
  9. If you will not serve it immediately, pour into a jar with a tight-fitting lid and save in the fridge for up to week.
  10. Always serve at room temperature.

This post and recipe is sponsored by Nakano, all-natural seasoned rice vinegars

These opinions are 100% mine, and have not been revised nor altered by the sponsor.

 

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{ 10 comments… add one }

  • raravis August 23, 2014, 12:40 AM

    The concept does exist, and the expression used is “alimentos reconfortantes.” This phrase has been used for at least 2 decades to translate the English expression. I have also encountered the expression “comida entrañable” to convey the same concept, although I find it more manufactured and less universal.

  • Kankana August 15, 2012, 6:10 PM

    Never really made confit with peppers but I can see how it would go so well with eggs or any meal. I have to say .. you have to some amazing prop collection :)

  • Ana August 14, 2012, 11:04 PM

    I absolutely loved reading this post! An easy way to turn my “arroz con huevo” into a “fancy” dish :). I haven’t heard before about Nakano vinegars. They seem like a great product option. Where can i find them in the US?

    • Aunt Clara August 14, 2012, 11:31 PM

      Yep, it totally fancifies any dish, guaranteed.

      And at the risk of sounding stupid, I suggest you start with the biggest supermarket close to you.

      • Ana August 15, 2012, 6:25 PM

        Hahahaha! You’re so funny Aunt Clara! I’ll do that. Thank you for the prompt response! :)

        • Wallace August 17, 2012, 6:45 PM

          Most supermarkets carry nakano vinegar. I got mine at Stop and Shop :).

  • Wallace August 14, 2012, 5:53 PM

    The most accurate translation I can think of in Spanish is “comida reconfortante”, thought I’ve never heard anyone using the term before.

    As a broke college student away from home I can attest to the comforting deliciousness (and low cost factor) of rice and egg, thought in my case it was rice and fried egg, not scrambled. I’ve never even tried scrambled eggs with rice but it’s on my to-do list now.

    The roasted bell peppers look amazing!

    • Aunt Clara August 14, 2012, 11:30 PM

      Thanks, Wallace. I am totally going to borrow that for when I translate this.

      And do try the rice and scrambled eggs. It’s divine, specially with the confit. :)