We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook, because you should be buying the book to support the author. However, we will be telling you about our experience with the process, as well as our opinion of the outcome. Let’s do this.
I was really excited to do this recipe. I love cheesy anything and love working with mini peppers. I underestimated this simple little gem though.
As usual, I had grocery shopping misadventures when preparing for this recipe. There were NO regular bags of mini peppers left like I usually buy. There was ONE bag of organic, which doesn’t have as many peppers but I had to just roll with it. It left me wondering though, what in the fuck is happening mid-March that everyone needs peppers?!
After a WalMart, a Target, and a local grocery store, I still couldn’t find the specific goat cheese the recipe requires. I had to stop in the grocery store to look up what’s so special about that cheese. I discovered that it’s made creamy like a spread, instead of crumbled like the one I could find. I decided to just roll with it.
The cheese was a little difficult to get into the peppers and had just as much all over my countertop, but it was fine. They smelled absolutely DIVINE while they were cooking!
I didn’t realize until I pulled them out of the oven that I forgot fresh herbs, so I foraged around in my spice cabinet and emerged with my finest dried parsley.
Absolutely could not stop eating these and had to force myself to save 3 for Stuart to try. 100% will be making these again…soon.