Charred Shishito Peppers, Cherry Bombe Magazine, and a Gallery Wall

  Food trends come and go. We have seen macarons, cupcakes, bacon, kale, chia seeds, quinoa, bulletproof coffee, bone broth, and many others as the latest “It” foods.  What is the current “It” food in grocery store ailes? Amanda Merrow, of the Amagansett, NY based Amber Waves Farm, mentioned in a Cherry Bombe Radio episode last July that shishito peppers were the new kale.  I didn’t think much of it back them. Sure, you could find shishito peppers in every restaurant in town, and in most farmers markets. I didn’t think that they would soon be like the ubiquitous kale. In the past few weeks I’ve seen Shishito peppers everywhere, most notably at my local Whole Foods and Trader Joe’s stores. I guess Amanda was right after all.

Shishito peppers are usually mild, except for the odd one out that will be a bit spicy (one out of 10 according to Wikipedia). You can cook them in a variety of ways, but my favorite way to cook them is to pan fry them in a wok until charred. Then, I sprinkled them with flaky sea salt. For a version that’s a bit more exotic, sprinkle the peppers with furikake or togarashi. If you are feeling adventurous, you can make your own furikake and togarashi at home.

Charred Shishito Peppers

Serves 2 as an appetizer or snack

    • 1 tablespoon sunflower oil (or other oil suitable for high heat cooking)

8 ounces Shishito peppers

  1. Flaky sea salt or furikake or togarashi to seasonHeat the oil in a wok or large skillet over high heat, almost until it starts to smoke. Toss the peppers around every now and then. Pan fry for 6-10 minutes, or until the peppers are charred all around.
  2. Transfer the peppers to a serving plate and sprinkle with your choice of seasoning. Eat immediately.

On a separate note, if you are not reading Cherry Bombe Magazine, and listening to Cherry Bombe Radio, you should look them up and get started. Both the magazine and the radio show focus on celebrating women and food. The magazine is not only packed with great content, but it is beautifully designed and filled with gorgeous photographs. The radio show host is the fabulous Julia Turshen, who is a gifted writer and has the most soothing and engaging voice ever.

I’ve been working on putting up a gallery wall in my apartment, and I needed “stand in” art for the frames. I decided to use some of the gorgeous photographs from the magazine. I like them so much, that they might just become permanent stand ins. I’m not 100% happy with how the gallery wall turned out, but it’s still a work in progress.

Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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