Whether bell peppers or hot chiles, roasted fresh peppers are delicious and easy to make at home under the broiler or atop the grill.

First the chiles are charred, then sweated to loosen the skin.

If you’re roasting hot chiles, you’ll need protective latex gloves—the skin-tight ones that doctors wear. This prevents the capsaicin—the chemical compound that gives chiles their heat—from touching your hands. After you begin to handle the chiles, don’t touch your eyes or mouth or you’ll feel the burn.

Part I: Char The Chiles

Photo of roasted peppers by Mad Circles| IST.

 
How To Serve Roasted Chiles

 
See the different types of chiles in our Chile Glossary.

It may seem counter-intuitive, but when cottage cheese is used in pancake batter, it lends a soufflé-like fluffiness that is truly special (so does ricotta). And you can sneak in the calcium-rich cottage cheese with no one the wiser.

We enjoy cottage cheese pancakes for both breakfast and lunch. We’ll look for any excuse to make a batch.

If you don’t like cooking from scratch, you can buy Heidi’s Cottage Cheese Pancake Mix, one of our favorites from a whopping 99 whole grain and multigrain mixes sampled (read the full article).

Friendship is largely an East Coast brand. If it isn’t sold near you, substitute your favorite cottage cheese.

COTTAGE CHEESE PANCAKES RECIPE

Ingredients

If you’re watching your diet, use egg whites, nonfat cottage cheese and sugar substitute.

Preparation

1. COMBINE all ingredients in blender on low speed until blended.

2. MIX in optional fruit or chocolate.

3. LIGHTLY COAT hot griddle with cooking oil.

4. POUR the batter to desired size. Cook until golden; flip once. The pancakes take a bit longer to cook than conventional recipes because of the added heft of the cottage cheese.

5. SERVE immediately with syrup, jam, sour cream or crème fraîche. (Actually, we like them just as they are—no condiments necessary!)
 
 
TYPES OF COTTAGE CHEESE

Friendship makes nine different varieties of cottage cheese—something for everyone. If you don’t like one variety, try another:

 
Find more delicious cottage cheese recipes at FriendshipDairies.com.

You can also download a coupon to use on any Friendship product.

Here’s the best excuse for eating cookies and brownies: They’re 100% whole grain.

With their Whole Grain Collection, Dancing Deer is the first national brand to offer a line of 100% whole grain (and all-natural) baked treats.

The options include three cookies and three bars: Chocolate Chip Cookies, Cranberry Orange Cookies, Totally Nuts Cookies, Chocolate Chunk Brownies, Fruit + Nut Squares and Peanut Butter and Jelly Squares.

You can’t taste the difference: Whole grain flour actually adds richness and flavor.

Look for Dancing Deer in fine food stores nationwide, or online at DancingDeer.com.

If you want to bake your own, Kodiak Cakes has delicious, whole grain chocolate chip cookie and brownie mixes.

An excuse to eat brownies: whole grains!
Photo courtesy Dancing Deer.

The different types of brownies?
Our favorite brownie reviews and recipes.

Introduced last year, Peanut Brittle may
be our favorite B&J’s flavor. But to get
the most flavor, we soften it before
digging in. Photo courtesy Ben & Jerry’s.

When ice cream is frozen solid, it’s not just hard to scoop: A depth of flavor from the top-quality ingredients is also locked up.

If your ice cream is the least bit hard to scoop, here are three different ways to make the job easier and the ice cream more flavorful.

*Overrun refers to the volume of air whipped into the ice cream mix. Superpremium ice creams have lower overruns than less expensive brands. In general, the more overrun, the lower the cost of the ice cream. That’s because the product contains more air and less of the ingredients, which are costlier. By law, overrun does not have to be declared on the label, and we’ve never seen it stated.

Tip #2: How To Avoid Surface Ice Crystals & Freezer Burn

Ice Crystals. When you remove ice cream from the freezer for a period of time, moisture droplets will form on the surface. When you return the ice cream to the freezer, the moisture turns to ice. (This can also happen when the temperature of the freezer fluctuates, which can occur when the door is kept open for too long).

To avoid ice crystals, keep the carton out of the freezer for as short a time as possible. Before returning it to the freezer, cover the surface with plastic wrap and tamp down the wrap so that air can’t turn the moisture into ice. Keep the surface of the ice cream as even as possible for optimal surface contact.

Freezer Burn. Greyish-white freezer burn is a result of dehydration that occurs on the surface of frozen foods that are improperly wrapped. The food is safe to eat, but the quality has degraded. To prevent freezer burn, the package must be free of air and sealed airtight. For most foods, including meat and fish, use an airtight wrapping of plastic wrap and a second layer of protection with a freezer-strength food storage bag with all of the air squeezed out.

Ice cream cartons are more of a challenge. You can wrap the carton itself in plastic wrap (make sure to reuse the wrap). You can also invest in plastic containers that hold the pint or quart, adding an extra layer of protection.

What’s the difference between superpremium and other types of ice cream? Check out our Ice Cream Glossary.
  

Today is National Rum Day.

Rum, a favorite drink in colonial times, has fallen out of favor. Sure, the rum-based Mojito is America’s favorite cocktail (rum, mint leaves, lime juice, club soda and simple syrup), according to CocktailGuru.com. Some people may order a Cuba Libré (rum, Coke and lime juice) or the Polynesian-inspired Mai-Tai (light rum, cream of almond, triple sec, sweet and sour mix and pineapple juice).

But few people are enjoying rum straight up or on the rocks.

That’s a shame, because an aged rum from a fine producer is a beautiful thing. If you don’t have a good aged (añejo) rum at home, meet a friend at your favorite watering hole to try one.

When the workday ends, we’ll be enjoying a bottle of Ron Abuelo, brought to us from Panama by a friend (and available at fine spirits stores in the U.S.).

Yo ho ho and a snifter of really fine rum.
Photo courtesy Ron Abuelo.

What Is Rum?

Rum is a spirit distilled from freshly pressed sugar cane. To make an añejo (aged) rum, pressed sugar cane juice is fermented and distilled. It is then placed in small Bourbon barrels for aging (fine spirits are aged in Bourbon, sherry and other used oak barrels to pick up flavor nuances that remain in the wood).

Rum has been made in the Caribbean since the 17th century. Sugar cane was brought to the Caribbean from Southeast Asia, where spirits made from cane juice appeared much earlier.

Ron Abuelo (Grandfather’s Rum) was established in 1908 as the first sugar mill in the recently formed Republic of Panama. In 1936, founder Don José Varela decided to try the rum business.

Today, the company produces four expressions of dark oak-aged rums: Añejo, 7 Años (aged 7 years, this standout has won numerous awards, including a Double Gold Medal at the 2010 San Francisco World Spirits Competition), 12 Años and the limited edition Ron Abuelo Centuria (if you have a bottle, please let us know so that we can plan a visit).

At a suggested retail price of $22.99, the 7 Años won’t break the bank. Amber in color, it is smooth as silk on the palate, with a medium body. A sip yields caramel and vanilla notes from the wood, plus some fruitiness and perhaps a bit of toasted coconut. The finish yields spicy and nutty notes.

Of course you can use aged rum for mixed drinks, but our favorite way to enjoy it is straight from a snifter.

Yo ho ho and a bottle of [aged] rum!