Best Roasted Red Pepper Velvet Recipes

Artichokes with Roasted Red Pepper Velvet image

Yield Makes 6 servings

Number Of Ingredients 4

Steps:

Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar.
Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.
Gently open top of each artichoke, spreading leaves. Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand. Reserve cone. Using melon baller, scoop out choke. (Can be made 1 day ahead. Cover; chill artichokes and cones separately.)
Place artichokes on plates. Place cones pointed side down in center of artichokes. Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone. Sprinkle with herbes de Provence. Serve, passing remaining sauce separately.

Roasted Red Pepper Velvet image

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 1/2 cups plain nonfat yogurt
2 small green onions, cut into 1-inch pieces
1 7.25-ounce jar roasted red peppers, well drained, cut into 1-inch pieces
1/2 teaspoon chopped canned chipotle chilies*
3 tablespoons low-fat mayonnaise
3/4 teaspoon herbes de Provence
*Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets.

Steps:

Set strainer over large bowl. Line strainer with 2 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Fold overhanging cheesecloth over yogurt. Chill overnight (liquid will drain out and yogurt will thicken; discard liquid).
Finely chop green onions in processor. Add half of roasted peppers and chipotle chilies. Process until peppers are finely chopped, scraping down sides of bowl occasionally. Add 1/2 cup plus 2 tablespoons drained yogurt (reserve any remaining yogurt for another use), mayonnaise and herbes de Provence. Process to blend. Add remaining peppers. Using on/off turns, process until peppers are coarsely chopped. Season with salt and pepper. Transfer to bowl. Chill at least 30 minutes and up to 1 day to blend flavors.

Roasted Red Pepper Velvet image

Provided by Cathy Gillespie @circlemoon8

Number Of Ingredients 8

2 large red bell peppers
1/4 cup(s) mayonnaise
2 tablespoon(s) lemon juice
1 tablespoon(s) grated ginger
2 teaspoon(s) worcestershire sauce
1/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper
6 dash(es) tabaso sauce

Steps:

Preheat broiler. Cut peppers in half, core and seed. Roast peppers, skin side up, until evenly blackened; put the peppers in a plastic bag, seal and let stand 15 minutes (allowing the steam to loosen the skins).
Remove peppers and peel blackened skin. Dice peppers.
In processor, combine mayonnaise, lemon juice, ginger, Worcestershire sauce, salt and pepper. Process 10 seconds to blend. Add roasted peppers, reserving 1/4 cup and process, pulsing on/off until peppers are coarsely chopped and sauce turns pink, about 6 seconds. Stir in reserved peppers and Tabasco; taste and adjust seasonings.