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.
As 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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Beautiful, Mardi! I love these easy, spectacular recipes!
Looks delicious. We love stir-fries. Might do one tonight. Thanks for the idea!
Your peppers look wonderful! My week went sideways, but I think I’ll make these tonight!
I love making these for sandwiches and everything else!! Blessings, Catherine
The peppers were great and we enjoyed them too. What was the film crew for? Are you on the Foodnetwork?
Two great minds eh! I liked this made “our” way – it was very tasty.
I like the note about the colors being of the Basque flag… yes, this is not traditional, but it is wonderful. Nicely done.
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!
Very pretty and quick to throw together. But I think that I like the traditional version much better.
I couldn’t help myself with the onions either. So pretty!
It was good with what I served it with, but cannot wait to make it again as a topping with burgers!
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.