DO YOU REMEMBER the bounty of bell peppers I harvested last week? I turned them into Piperade. Folks, this fabulous (and freeze-able!) French/Spanish saute of peppers, onion, garlic and herbs instantly transforms everyday food into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe:
First, a disclaimer: I did not make this Piperade all by myself. I received tremendous help from Lily, my ever-lovin’ sous-chef. Lily possesses tremendous culinary skill. And she can smell delicious cooking from miles away. Her nose knows, baby.
Or, just slice the peppers any damn way you like.
Cover the skillet, lower the heat, and let the veggies sweat until crisp-tender — about 5 minutes.
But your Piperade won’t last for months! Because if you have this lovely condiment on hand, you’ll use it up, and rather quickly, too.
And all kinds of you-name-it Piperades.
Honestly, besides a sensibly-sized bottle of vodka, Piperade is the most-used item I have in my freezer. Promise me you’ll make this fabulous French flourish some day!
Need a copy-and-paste version of the above deliciousness? Here goes:
Kevin Lee Jacobs/A Garden for the House
Ingredients for about 4 cups
2 each medium (or large) green and red bell (“sweet”) peppers, cut into julienne strips
1 medium onion, thinly sliced
Optional: 1 clove of garlic, finely diced
1 tablespoon each of unsalted butter and good quality olive oil, for sauteing
1/2 teaspoon kosher salt, or to taste
Grinds of black pepper
1 generous teaspoon dried thyme (or twice the amount of fresh)
Toss the sliced peppers, onion and optional garlic together in a big bowl.
In a large skillet set over a medium flame, heat the butter and olive oil.
Tip the pepper mixture into the skillet, add the salt, pepper and thyme. Immediately toss the ingredients until all become coated with the butter and oil.
Cover the skillet, lower the heat, and let the veggies cook under crisp-tender — about 5 minutes.
If you plan to freeze this colorful condiment, first let it come to room temperature. Then seal it in plastic bags or tubs. When frozen, Piperade will keep for months.
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly email updates.