Chicken with Bell Pepper "Pesto"

This past January we ventured up to Lake Superior to enjoy four relaxing days with four close friends. We thought that if we went to where it was beautiful in the winter and played in the snow, we could learn to appreciate the winter- the one major downside of our state. We were a in fabulous room with floor to ceiling views of Lake Superior. Falling asleep to the sound of the waves, it was completely what we needed. As for the whole snow-thing, there wasn't any...maybe this year.

Since we were there with foodies, the food was also something to experience. Besides the drinking, rolo pretzel turtle, chips with french onion dip eating, we got in some gourmet bites. One of the standouts was a bell pepper pesto on cheese ravioli. Made with cheese and pistachios, it was rich, flavorful and very satisfying.

Recently we tried to re-create the dish. It should have been easy, since the recipe was originally found in a back issue of Cooks Illustrated. After going through every issue we had twice and still not finding it, we decided to improvise. It turned out well, although it became something completely different than what we set out to make. Without the dairy and nuts, this version is not quite as indulgent, eating it did not seem healthy though, which, in my book, is the name of the game- feeling indulged when you're not indulging. You could put this sauce over pasta and it's vegan. Didn't know we had that in us...

We are into our meat, so chicken was the vehicle for the sauce this time. It's very straightforward to make.  

Bell Pepper "Pesto"

Ingredients:
1 Purple bell pepper, sliced thin.
1 Red bell pepper, diced.
1 medium sized hot chile pepper (we prefer thai).
1 medium sized shallot. 
1/4 cup lemon basil (sweet basil would work). 
2 tbsp Olive oil
1/4 tsp fresh lavender
Black cherry balsamic vinegar (or other aged balsamic).
Salt and black pepper to taste.

1. Marinate the purple bell pepper in black cherry balsamic vinegar (or other aged balsamic) and salt for five minutes.

2. In a frying pan over medium heat, saute the marinated peppers with the balsamic until semi-soft. Put to the side.

3. In the same frying pan over medium heat, saute the shallot until soft.

4. Add to your food processor: the diced red bell pepper, the hot chile (thai), lemon basil, salt, pepper, olive oil, lavender, puree finely.  

We served this over chicken thighs dusted with salt, cinnamon and black pepper, placed in the same frying pan and sauteed.