Olive Oil

Roasting red peppers is pretty easy to do if a bit finicky at first. In this video I'm fumbling around with it quite a bit in part because I only do this once a year during harvest time, and this was the first time this year, and in part because silly me chose peppers which were largely inappropriate for roasting. You want to select peppers that are larger, and fairly regularly shaped. This video was taken a few weeks ago when peppers were just in season, and I got so excited that I just picked up a bushel without thinking about it first. Today I picked up about a half bushel of large, nicely formed peppers for my pasta sauce today, and I had them all roasted and peeled in no time at all - less than 2 hours.

This yeasted dough is really easy to throw together if you have a bread machine. Actually, even if you do not, mix it together just til everything is wet and then let stand covered in a bowl for 12 hours and let the gluten develop on its own. This is a new method I've just recently seen and will be doing a video for. Missing from this video is the addition of the 1/4 cup of olive oil - somehow I managed to mess up that clip while doing the video.

Mix

• 350ml water (or beer)
• 1 (generous) tablespoon honey