{"version":"1.0","provider_name":"Robert Wesley Branch","provider_url":"https:\/\/www.robertwesleybranch.com\/robertwritings","author_name":"Robert Wesley Branch","author_url":"https:\/\/www.robertwesleybranch.com\/robertwritings\/author\/admin\/","title":"Roasted Stuffed Peppers - Robert Wesley Branch","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"linoMuNAMc\"><a href=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/roasted-stuffed-peppers\/\">Roasted Stuffed Peppers<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/roasted-stuffed-peppers\/embed\/#?secret=linoMuNAMc\" width=\"600\" height=\"338\" title=\"&#8220;Roasted Stuffed Peppers&#8221; &#8212; Robert Wesley Branch\" data-secret=\"linoMuNAMc\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"This is a recipe I watched Delia Smith cook on her 1993 British program,&nbsp;Delia Smith\u2019s Summer Collection, that aired here in America on the Food Network. The TV cooking series was a companion to her book of the same name. In demonstrating the dish, Ms. Smith gave the recipe\u2019s backstory: \u201cIt was brought from Piedmont by Elizabeth David, published in her marvelous book,&nbsp;Italian Food, and then an Italian chef [Franco Taruschio], cooking in Wales of all places, the famous Walnut Tree Inn, near Abergavenny, he served this on his menu there at the Walnut Tree Inn, and it was eaten by a London chef called Simon Hopkinson, who then served it on his menu at Bibendum, the famous Bibendum restaurant, where yours truly ate it and fell totally in love with it,\u201d said Ms. Smith Back in the day, I would record these shows on VHS tapes, and go back and study the recipes over and over again. Recently, I watched Mr. Hopkinson, in the cooking series\u00a0The Good Cook, make his version of this recipe, which he calls Piedmontese Peppers, from his 1994 book, Roast Chicken and Other Stories. I make these peppers all the time, and have adapted the Read More ...","thumbnail_url":"https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-content\/uploads\/2021\/08\/Roasted-Stuffed-Peppers-Jan-7-2021-Cover-1.jpeg"}