"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Thursday, May 29, 2014

Piperade Stir-Fry #French Fridays with Dorie

Yum
Piperade Stir-Fry- simplelivingeating.com


There are foods that Americans just automatically associate with other foods: peanut butter...jelly, bagels...cream cheese, french fries... ketchup. Now as an Italian-American when I hear peppers, I think sausage.



Piperade Stir-Fry: simplelivingeating.com

When I looked at this recipe for Piperade I thought, "It's basically fried peppers without the sausage...dull."

I stuck to the recipe, and I was surprised that coating peppers with red wine vinegar and sautéing them until they caramelized would truly heighten the flavor of the peppers. 


Piperade Stir-Fry: simplelivingeating.com

You don't cook the red onions or the garlic that is in this dish, instead you slice the onion thinly, I used a mandolin, and you mince the garlic... tossing this together with the the cooked peppers and a dash of pimento d'Espelette or habanero chile... the result was bright and tasty. It definitely was more Spanish than either French or Italian in taste. The raw red onions were actually sweet, and a nice contrast to the vinegar peppers. The bit of heat rounded out the flavors very well. 

Traditional Piperade has ham, tomatoes and sometimes eggs in it. It is more often served as a starter with toast. This Piperade is more of a condiment or a side dish. I served it with sausage and bread and then later over rigatoni pasta.

Piperade Stir-Fry: simplelivingeating.com

This recipe would be excellent as a side dish with grilled chicken or fish, and I can even see it as a great topping for burgers. I would highly recommend adding this recipe to your summer meals. It goes with all grilled foods, and it is perfect for picnics because it can be served at room temperature. 

Here is a recipe for a traditional Piperade, but as always, I recommend you try Dorie Greenspan's recipe from "Around my French Table."


Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 



Click here to see how the other Dorista's did.





                                This post is shared on the following food/craft parties:


25 comments:

  1. Love your photos, so bright and beautiful !

    ReplyDelete
    Replies
    1. Thanks Tanusree peppers are a lot easier to photograph than green stew.

      Delete
  2. Love your photo styling! I loved this one, too...and I must serve it again with sausage :)

    ReplyDelete
    Replies
    1. Thanks Liz,
      Yes, maybe with sausage Bill will like it more.

      Delete
  3. My week got messed up, so haven't gotten to this, but your dish looks delicious - maybe tonight!!

    ReplyDelete
    Replies
    1. Oh, get to it...it's simple and really tasty.

      Delete
  4. I have a lot of peppers left over. Your sausage idea will be great with the leftovers. We enjoyed them too.

    ReplyDelete
    Replies
    1. Yes, and keep a little for burgers.

      Delete
  5. I was surprised how much I liked this. I like the idea of using it on burgers.

    ReplyDelete
  6. I'm glad that Dorie surprised you with this one. I love all your ideas for it. Such a versatile dish. I'm going to try with sausage, burgers, and pasta now. I have to make it again because we ate up that first batch already.

    ReplyDelete
  7. Uh oh, an Italian following a French / Spanish recipe for sausage and peppers! What would your ancestors say:-)

    ReplyDelete
    Replies
    1. I'm sure my father is spinning in his grave.

      Delete
  8. Yup, we had to have grilled sausage (and chicken) with this to keep my Italian happy. I didn't think there was anyother way to serve cooked peppers!

    ReplyDelete
    Replies
    1. I knew it was genetically programmed.

      Delete
  9. Great photos and enjoyed your post. Its a colorful dish!

    ReplyDelete
  10. Your dish looks great. I think the way you cut the peppers is prettier than strips. I like the idea of pairing it with pasta.

    ReplyDelete
  11. I like what you served the peppers with. It's great when a recipe that's so simple creates such great flavour. I think this is something that needs to be in my fridge all summer long.

    ReplyDelete
  12. Wow, that looks good. So pretty! Thanks for sharing with Let's Get Real (co-hosting this week).

    ReplyDelete
  13. G'day! Looks very healthy indeed!
    Viewed as part of the #GetHimFed Fridays {No. 37} Party!
    Cheers! Joanne

    ReplyDelete
  14. The dish looks so delish and your photograph is awesome. Thanks for sharing with 4 seasons blog hop. Cheers and have a nice day.

    ReplyDelete
    Replies
    1. You are very welcome. I love these photos too.. It helps that the subject was so colorful.

      Delete
  15. Very appealing colors--makes me want to dig in. I like your idea of using these peppers as a burger topping. But I also agree that sausage is a must too! Thank you for stopping by and sharing, Diane. I've been on vacation and am trying to get back on track with posting. Which is not coming along well ha!

    ReplyDelete
    Replies
    1. What is really interesting is carmelizing the peppers with vinegar... I plan on trying this techinque with other vegetables. It's really good.

      Delete
  16. I'm drooling! This looks amazing. Pinned. Thanks again! Lou Lou Girls

    ReplyDelete
    Replies
    1. You are very welcome... I highly recommend it.

      Delete