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French Fridays with Dorie: Piperade stir fry

Piperade stir fry on eatlivetravelwrite.comThis 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.

Dorie Greenspan piperade stir fry on eatlivetravelwrite.comAs Dorie says, it’s a stir fry from the South West of France!

Check out Dorie’s recipe for a real pipérade or a similar recipe for pipérade on Chow.com.

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French Fridays with Dorie participants do not publish the recipes on our blogs, we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!

 

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Please note: The product links from Amazon, Amazon.ca and The Book Depository are affiliate links. If you click on these links and purchase the product I have linked to or any other product, I will receive a small percentage of the sale price.

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12 Responses to French Fridays with Dorie: Piperade stir fry

  1. Liz May 30, 2014 at 12:17 #

    Beautiful, Mardi! I love these easy, spectacular recipes!

  2. Coco in the Kitchen May 30, 2014 at 14:28 #

    Looks delicious. We love stir-fries. Might do one tonight. Thanks for the idea!

  3. Candy (Dulce) May 30, 2014 at 14:36 #

    Your peppers look wonderful! My week went sideways, but I think I’ll make these tonight!

  4. Catherine May 30, 2014 at 14:41 #

    I love making these for sandwiches and everything else!! Blessings, Catherine

  5. Diane Zwang May 30, 2014 at 15:36 #

    The peppers were great and we enjoyed them too. What was the film crew for? Are you on the Foodnetwork?

  6. Cakelaw May 30, 2014 at 19:14 #

    Two great minds eh! I liked this made “our” way – it was very tasty.

  7. Diane Balch May 30, 2014 at 20:32 #

    I like the note about the colors being of the Basque flag… yes, this is not traditional, but it is wonderful. Nicely done.

  8. Betsy May 31, 2014 at 20:55 #

    It looks so festive! But I don’t see any green peppers in yours. There weren’t any in mine either. I like that you cooked the onions and garlic with the peppers. I did add them raw, but I added them to the warm peppers (not cooled), so they wilted a bit. Such a pretty dish!

  9. Rose June 1, 2014 at 08:17 #

    Very pretty and quick to throw together. But I think that I like the traditional version much better.

  10. Cher June 1, 2014 at 08:37 #

    I couldn’t help myself with the onions either. So pretty!

  11. EmilyC June 2, 2014 at 05:50 #

    It was good with what I served it with, but cannot wait to make it again as a topping with burgers!

  12. Teresa June 3, 2014 at 15:31 #

    This one really was lovely – something to keep on hand often during the summer. It goes with just about any protein. I cooked all the elements, as well. It suited us a little better than the sharpness of raw onion and garlic in this dish.

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