Review of last recipe - Ok, so I've made pate a choux a bunch of times in the past and thought I knew what I was doing. I was hurrying through the recipe, and I didn't let the cooked flour mixture cool and started adding the eggs right away so the batter wasn't as thick as it should have been. I spooned out too large an amount for each, and as the batter was too loose, it spread as it went onto the cookie sheet. The end results were like small dinner rolls, instead of petite (or is it petit; are choux male or female? I don't know, though in my head, le choux sounds more like it than la choux. But I digress...) choux. I mixed gruyere and swiss since I had a little of both in the fridge. My husband said they smelled like cheezits and I had to agree. They tasted fine. They just didn't look the part.

TODAY'S RECIPE - MEDITERRANEAN CHARRED PEPPERS
The perfect addition to an antipasto platter!

4 each of green and red peppers (I already know I'm going to substitute
green for yellow; just a personal preference)
3 tbsp olive oil
2 lg cloves garlic, crushed
1/4 tsp salt
1 tbsp lemon juice or red wine vinegar

With long handled fork, hold peppers over open flame, turning frequently until skins are charred, or place on foil lined baking sheet and broil, turning frequently 10-15 minutes. Place peppers in brown paper bag where the skins will steam off. Rinse peppers in cold water. Remove stems, seeds, membranes and cut into 1/2" strips. (Note: I plan to just cut the peppers in half and clean them out prior to charring them. No need to rinse them in cold water. Just peel off the skin and go.)

In medium bowl, toss gently with oil to coat. Add garlic and salt, mix well and refrigerate covered overnight or for a few days. When ready to serve, sprinkle with the lemon juice or vinegar.

Makes 10 servings.

Per serving: 48 cal, 1 g protein, 3 g carbs, 4 g fat, 0 cholesterol, 58 mg sodium