In Sock Monkey Slippers: Blistered Shishito Peppers with an Herbed Goat Cheese Dip

Whenever I see these babies at the store, I snatch them up.  They're like the elusive currant.  You might see them once, and if you don't grab a bag, they're gone for the year.  Pretty much the best way to cook them is to blister them in a hot pan.  And then I served them with a cool, creamy goat cheese dip.  And watch out, apparently one in every ten is spicy.  But hey, that's part of being adventurous with your food!

Blistered Shishito Peppers with Herbed Goat Cheese Dip
Adapted from In Sock Monkey Slippers blog

1 (4-ounce) log plain goat cheese
3 tablespoons buttermilk
1-2 tablespoons half-and-half
Juice and grated zest from 1 lemon
2 tablespoons mixed herbs, such as chives, parsley, thyme, basil, and chervil
Salt and white pepper
½ pound Shishito peppers
1 tablespoon olive oil
Fleur de Sel, for sprinkling

In a food processor, combine goat cheese, buttermilk, half-and-half, lemon juice and zest, and herbs. Puree until whipped and smooth, about 1 minute, adding additional milk or cream until the mixture is a dip-like consistency. Season with salt and white pepper. Pour into a bowl for serving and chill.

In a large skillet, heat olive oil until hot, but not smoking, over medium-high heat. Turn the heat down to medium and add the peppers. Toss the peppers, allowing them to blister, and ensuring the cook on all sides. They will puff up as they cook and then deflate when removed from the pan. Remove the peppers one by one as they are evenly cooked, and let drain on a paper towel. Sprinkle with fleur de Sel immediately, while still hot. Serve hot with goat cheese dip.

Makes 4 to 6 servings