PIPERADE RECIPE – NYT COOKING
Provided by: John Willoughby
Total time: 45 minutes
Yield: About 2 1/2 to 3 cups
|3 plum tomatoes, peeled and roughly chopped, about 2 cups|
|3 tablespoons extra-virgin olive oil|
|1 medium onion, thinly sliced|
|2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped|
|1/2 teaspoon salt|
|4 cloves garlic, minced|
|1 teaspoon sugar|
|1/2 teaspoon piment d’Espelette (or substitute hot paprika)|
- Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
- Stir in tomatoes, sugar and piment d’Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.
@context http//schema.org, Calories 178, UnsaturatedFatContent 10 grams, CarbohydrateContent 4 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 221 milligrams, SugarContent 2 grams, TransFatContent 0 grams
PIPERADE | RECIPE | CUISINE FIEND
Provided by: Cuisine fiend
Total time: 1 hours 30 minutes
|4-6 medium tomatoes|
|2 large red peppers, cored|
|2 tbsp. olive oil|
|3 garlic cloves, peeled and smashed|
|1 large onion, thinly sliced|
|a pinch of dried thyme|
|1/2 tsp piment d’Espelette (or 1 fresh mild chili, de-seeded and chopped plus 1/2 tsp mild chili powder)|
|2 tsp white wine vinegar|
|1 tsp sugar|
- Peel the tomatoes: score a cross in the base of each and plunge them into a pan of boiling water. Let them simmer for 30 seconds, drain and rinse with cold water. The skin should now peel easily.
- De-seed the tomatoes and chop them roughly. Set aside. Slice the peppers thinly lengthwise into strips.
- In a large skillet heat 1 tbsp. olive oil over medium heat and add the smashed garlic. Fry it for a couple of minutes until scorched on both sides. Remove from the pan.
- Turn up the heat and add the pepper slices. Cook them on high heat, stirring, for 2 minutes. Remove the peppers onto a plate.
- Turn the heat down and add the other tbsp. of oil. Add the onion to the skillet, season with a large pinch of salt and cook for 10-12 minutes until softened but not coloured. (If you’re using fresh chilli, cook it with the onion.)
- Add the chopped tomatoes, scorched garlic, thyme and piment d’Espelette (or chilli powder). Stir, cover and cook for 30 minutes over low heat. When the sauce is thick and the tomatoes have all broken down, add the vinegar and sugar; taste and adjust.
- Return the peppers to the pan, stir and cover. Cook for 15 minutes until the peppers have wilted but retain shape and some bite.
- Serve warm rather than hot; on fresh or toasted bread or as a side dish.
BASQUE CHICKEN WITH SPICY PIPERADE SAUCE – NEW YORK FOOD JOURNAL
Provided by: Michael Herman
Categories: Main Course
Total time: 30 minutes
Prep time: 5 minutes
Cook time: 25 minutes
|6 pieces skin-on chicken thighs and legs|
|2 TB vegetable oil|
|2 TB dark brown sugar|
|¼ cup sherry vinegar|
|1 heaping cup piperade|
|2 teaspoons or more Espelette pepper or large pinch red pepper flakes|
|Flat-leaf parsley for garnish|
- Preheat the broiler, setting a rack about 4 or 5 inches from the flame (optional – for crisping the chicken if you’d like at the end).
- Rub all sides of the chicken with plenty of salt and fresh pepper. Finely dice the piperade, or puree it in a blender or food processor.
- Heat a large cast iron or steel pan over high heat until hot, at least 5-10 minutes.
- Add oil, and when it begins to shimmer (almost immediately), carefully add the chicken, skin side down. Do not overcrowd the chicken; cook in batches of necessary. Cook until skin browns, about 3 or 4 minutes. Carefully turn the chicken to the other side with tongs and cook for an additional 3 minutes, until lightly browned. Transfer chicken to a plate and discard the oil.
- Return the pan to medium high heat and add the brown sugar, whisking in the pan until it melts. Whisk in the sherry vinegar and heat for a minute or two, until it has thickened and reduced a bit.
- Stir in the piperade and the espelette pepper or red pepper flakes. Return the chicken to the pan, cover, decrease the heat to medium-low, and cook for 8-10 minutes, until the chicken is cooked through.
- For extra crispiness, transfer the chicken, skin side up, to a broiling pan and broiler for 2-3 minutes, or until the skin is crisp.
- Spoon some sauce on several plates and top with one or two pieces of chicken then more sauce. Garnish with parsley.
PIPERADE ON CRUSTY BREAD RECIPE | BBC GOOD FOOD
Provided by: Barney Desmazery
Categories: Canapes, Side dish, Snack
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
|3 tbsp olive oil|
|1 large onion , sliced|
|2 ripe, vine-ripened tomatoes|
|2 mixed sweet peppers , deseeded and sliced|
|2 garlic cloves , finely chopped|
|pinch or two of sugar|
|1-2 tsp sherry vinegar , to taste|
|small handful basil , torn|
|12 chunky slices of baguette|
|small bunch basil leaves , sliced|
- Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.
- Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.
- Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don’t catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.
Calories 227 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium
What is the best way to use piperade sauce?
Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.
How to cook cod in piperade?
Cod baked in a flavorful stew of peppers, onions, and tomatoes. Bring the piperade to a simmer over medium heat in a Dutch oven. Press the codfish into the piperade, cover with the lid, and braise in your oven for 30 minutes, or until flaky and fully cooked.
What is Piperrada sauce?
The pepper sauce, or piperrada, is made with onions, peppers, and tomatoes although like most traditional dishes ingredients and proportions can vary. Common variations in the sauce include garlic and/or Serrano ham. Piperrada sauce often accompanies grilled or roast meat or fish, particularly tuna or salt cod ( bacalao ).
How do you cook piperade chicken?
Add the piperade and bring it to a simmer over medium heat. Return the chicken pieces to the pan, cover with the lid, and cook in your oven for 45 minutes, or until fully cooked. Serve the chicken with something starchy like rice or even noodles to soak up all the flavorful juices.