This week’s French Fridays with Dorie recipe is a great example of how a few simple ingredients with a simple preparation can really shine as a dish. The Pipérade Stir Fry (p 341) is a version of the Basque specialty of pipérade – prepared with onion, green peppers and tomatoes sautéed with piment d’Espelette (and yes, the colours reflect the colours of the Basque flag – red, green and white). Dorie’s version calls for adding in the onions and garlic at the end with a little red wine vinegar. Chez moi, this morphed into garlic and onions stir fried with the peppers and a dash of balsamic. Definitely not traditional but lovely.
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