Chef Burrell’s Piccolini:

Peperonata with Goat Cheese

I have a confession to make... I’m severely infatuated with all cheese. So, flipping through Chef Burrell’s recipe book and seeing “Goat Cheese” instantly made me stop. My mouth was already salivating. I knew this had to be divine. From the picture in her book it looked like a twisted version of bruschetta (Chef Anne’s book teaches you that it is pronounced Bru-SKET-TA instead of Bru-SHET -TA). If you already knew that my apologies, but I did not and I am not truly convinced yet. J Little did I know how this was not like bruschetta and how little did I know how amazing this was going to be!

So, to the store I go for round two/recipe two of Cook Like a Rock star! Of course, my first stop was the wine section to pick my poison. Fish Eye was having a 2 for $10 deal on their Merlot and Cabernet... how fantastic! One of each please!

For Chef Burrell’s recipe, you use simple ingredients again which helps build my “chef” confidence. Red and yellow bell peppers, red pepper flakes (I own a large jug of these... so good to go), onion, tomato paste, goat cheese, fresh Italian bread for baguettes, fresh chives, paprika, garlic, sherry vinegar, and of course EVOO.

There is this wonderful, almost erotic, feeling that comes over me when I cook peppers and onion in olive oil on a stove top... the amazing aromas, the marrying colors they make together, I am not sure what it is, but it makes me feel relaxed, at home, and allows me to indulge in my red wine. I have my girlfriend over for entertainment tonight... yes she entertains me. It should be reversed, but her stories of her day make me giggle, drink more, and take my mind away from worries. She is probably the reason why an entire bottle of Merlot got finished that night. No, she didn’t help me since she only likes white wine, I took care of that bottle myself; she just made the kitchen and the Peperonata that much better.

After getting the bell peppers, red pepper flakes, onion, and garlic.... all sultry you add in the tomato paste, paprika, sherry vinegar and let the mixture absorb into each other until it gets thick. Meanwhile I have mixed a little of my lemon pepper EVOO with some garlic and brushed in on the baguettes and threw them in the oven to get them crispy, but not crunchy. Once the Peperonata was complete, I followed Chef Burrell’s picture of her Peperonata and spread the goat cheese on each baguette and topped with the Peperonata mixture. Chef Anne's final touch is to throw fresh chives on top. One bite of Chef Anne’s “Piccolini”, almost made me drop to my knees. How delicious the combination of warm smooth goat cheese, warm sexy peppers and  onions with the tomato paste. Mmmm... can’t wait to make that and bring it to parties, friend’s houses, the next office party. Recipe two completed with the help of a good friend and good deal on wine... all in the name of Cooking like a Rock Star!

*Photo above is my creation of Chef Anne Burrell’s Peperonata with Goat Cheese

Chef Anne's Spice Roasted Cauliflower with Japanese Artichokes

First of all, raw cauliflower appalled me. It never tasted like much and then the little "leaves" on it swishing around in my mouth as I crunched down on these as a child was just plain terrible. So, starting off with this recipe was not that exciting to me. Not to mention there is little prep, more time involved in letting it bake, so naturally that doesn't allow me to drink much Red wine- so I'm even more annoyed by this cooking experience. 

At my local store, they didn't have Japanese Artichokes (I almost swapped out for normal artichokes- what a mistake that would have been- I'm amateur I know) so I googled its substitutes and "boom," parsnips. What are parsnips? I had no clue but the store had them. 

I followed Chef Burrell's directions step by step, sip of Gnarly Head Cabernet every step of the way. It was pretty simple- mix EVOO, kosher salt, cayenne, ground cumin throw them on a baking sheet and "BAM'" 45-55 minutes in the oven. 

As these beauties roasted away in that oven of mine and as I quickly poured my last bit of wine from the first bottle into my glass, little did I know how amazing these simple vegetables were going to be. 

After letting them cool, I threw on some fresh chives and took my first bite. 

What a perfect balance of roastedness and spice- nothing to make you need to gulp your water (or wine if you are me), the spice roasted cauliflower and parsnips were simply perfect. I will never talk down about you cauliflower, NEVER again in my life. You are now so amazing to me! And that was day/recipe one of cooking like a ROCK STAR!

Hi, My name is Christa and I'm entering the world of blogging today. Stay posted with me as I attempt to prepare Chef Anne Burrell's Cook like a Rock Star recipes while drinking lots of red wine and entertaining guests.... 


Even when life gets a little crusty... I seem to find humor and love in it through cooking food, playing with friends, and gulping strong drinks!