“Would you know my name, if I saw you in heaven, would you feel the same if I saw you in heaven?” Eric Clapton
Today would have been my father’s birthday, a day he missed by less than a month. In fact, it felt strange not to put in the usual order of flowers to Kolkata. A simple gesture that did bring him a lot of hapiness. Actually, almost any act of affection was always much appreciated by him.
I was not really feeling like cooking much, actually I did not need to. I had been out of sorts this weekend and if there was not enough to fill my Saturday, between their dance and soccer and some residual work projects I spent the evening cooking, like I do when I am anxious. The poor husband is now being asked to sit and finish all the food.
In a stray comment, my husband mentioned that I probably have more pictures in my flickr, than I remember. This is true, it also set me on a quest. Most of the “people” pictures were fine, but the food pictures were another story. I think this is such an evolving process, I seem to have pictures that look so horid, I shudder to think that I actually took them and then of course serveral meaningless one. The loss of the camera and chip has also made me very nervous about the pictures. The truth certainly is that good or bad, the pictures are almost more of a journal for me at times than the blog. Well, but I guess nothing stops one from editing the journal. Skimming through, I came across this recipe, that I had developed last fall when the garden was literally overflowing with bell peppers.
I had actually made this very flavorful and delicate sauce with peppers and eggs, and was pleasantly surprised at how flavorful it had turned out to be. It is rather appropriate to remember my father with, since he like me and the kids loved eggs.
Eggs in a Double Bell Pepper Sauce
Prep Time: 20 minutes
Cook Time: 40 minutes (mostly unattended)
Serves 4 to 6
6 bell peppers (red and yellow varieties)
1/3 cup olive oil
1/4 cup half and half
1 teaspoon cumin seeds
4 shallots, finely chopped
3 pods of garlic, pressed
2 tomatoes, chopped
1/2 teaspoon red chili powder
1 teaspoon salt
1 teaspoon dried fenugreek leaves (kasuri methi)
3 tablespoons finely chopped cilantro
6 hard boiled eggs
Method of Preparation
1. Pre-heat the oven to 400 degrees.
2. Cut 5 of the bell peppers into 2 inch pieces. Place on a large baking sheet and drizzle with all but 4 tablespoons of the oil.
3. Place the peppers in the oven and bake for about 20 minutes.
4. Chop the remaining pepper into a fine dice.
4. In the meantime, in a large pan heat the remaining oil on medium heat until the skillet shimmer. Add in the cumin seeds and wait till they sizzle.
5. Add in the shallots and garlic and saute for about 7 minutes, stirring constantly until the shallot begins turn pale golden.
6. Add in the chopped pepper and the tomato and the chili powder and the salt and continue cooking until the tomatoes are nice and pulpy.
7. Place the roasted peppers in a blender with the cream and blend to a smooth soft sauce.
8. Pour this over the tomato mixture and stir in the dried fenugreek leaves.
9. When the mixture simmers, add in the hard boiled eggs. Cook until the eggs are cooked through and coated in a soft thick sauce.
10. Serve with bread or rice.