Wednesday, April 30, 2014
Friday, April 4, 2014
This post is my variation on piperade, a traditional Basque dish. I make it with different colored peppers and use a Serrano pepper for the heat instead of the customary Piment d'Espelette. It's impressive looking enough for company but it is really just a humble affair - just some sliced and sauted vegetables. Of course everything is better with an egg on top and hopefully the video above will take away any fear about how to poach one. I also use piperade as a sauce for pizza, pasta, and Italian sausage by using 1/4 teaspoon red pepper flakes instead of the Serrano and adding in 1/4 teaspoon each of oregano, basil, rosemary, and fennel seeds.