Love and Spices:
Charred Italian peppers

A delicious way to prepare those freshly-harvested sweet red peppers

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Charred Sweet Italian Peppers with Argan Oil and Ginger

These vibrant grilled red peppers are soaked in argan oil. The combination of fresh ginger and argan oil is absolutely delicious!

In Quebec, the best season to buy fresh peppers is from June to October, when they’re at their most flavourful and affordable. While it’s possible to find greenhouse-grown peppers year-round, their price can be much higher, often four to five times more expensive than during harvest season.

Preparation time: 35 min | Cooking time: 20 min | Yields: 4 servings

• 6 long red Italian peppers
• 1 tbsp ginger, freshly grated
• 2 tbsp argan oil
• 1 tsp fleur de sel
• 1/4 tsp smoked paprika
• Freshly ground white pepper

On stovetop: Turn a burner on to high heat.
Set your peppers directly on the flame.
Use a pair of tongs to turn the pepper, until the skin is completely blackened.
The peppers will immediately start to blister, pop and smoke.
Char, about 5 minutes.
Use a paring knife to scrape off the skin from the pepper.
Place on a serving plate.
Sprinkle the grated ginger.
Drizzle argan oil, fleur de sel, paprika and ground white pepper.

Images: Anne Fillion

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Monique Singer is a cultural creator based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn