Basque Piperade, with eggs, tomatoes, onion, bell peppers (France) : Recipe in English
Welcome to this new cooking channel. Today we will cook Piperade, which is a typical dish from south of France. Enjoy and bon appétit !
INGREDIENTS
- 3 peppers
- 2 cans of peeled tomatoes
- 1 egg per person
- 1 large onion
- 1 head of garlic
- Olive oil
- 1 small bread per person
TO PREPARE THE PEPPERS
- Line an oven pan
- Place the pepper slices in the pan
- Sprinkle with olive oil
- Place in the oven at 250C/475F for 10 to 15 minutes
SEASONING (to taste)
- Salt
- Black pepper
- Red pepper flakes
- All spice (quatre épices)
- Thyme
- 2 bay leaves
- Turmeric
Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America :
Visit our made in Ireland online shopping website :
Please consider helping the channel grow with :
- #Monero (XMR)
47EspEA2gX9PeiX2SrokTDja7NCnrbG3tGpseHKfr3i9dpDbq7TXkJW91fDGS5zpw265BYhaKfNdrbaoNEH8c1saSXZa5qx
- #Bitcoin (BTC)
3EEbGXp4oASuDxs3y9Aj4U95zzDMLrDrWQ
Many thanks to for your interest.
Basque Piperade w/ Duck Eggs
Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). When you want to feed your guests something really special, Basque Pipérade with hearty duck eggs brings double dipping to a whole new level. Chef John Gorham shows you how. For the full recipe, go to how2heroes.com
This Piperade Sauce Goes With Anything! | Chef Jean-Pierre
Hello There Friends! Piperade Sauce is a versatile and flavorful condiment that pairs perfectly with a wide range of dishes, from breakfast to dinner. I will walk you through the simple steps to create this delicious sauce that will elevate your meals to a whole new level. Try this recipe and let me know what you think in the comments below!
RECIPE LINK:
------------------------------------------------
VIDEOS LINKS:
Tomato Concasse:
Green Oil (Vichyssoise):
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan:
❤️ Garlic Olive Oil:
❤️ Silicone Lids:
❤️ Wusthof Paring Knife:
❤️ Wusthof Offset Deli Knife:
❤️ Wusthof Chef's Knife:
❤️ Stainless Steel Strainer:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant Read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
#PiperadeSauce #CookingWithChefJeanPierre #CulinaryMagic #FoodieDelight
Learn How to Make Basque Piperade in 1 minute
Learn how to make Basque piperade. Piperade is that wonderful pepper, onion, and tomato stew that tastes great on its own or with chicken, fish, eggs, or just about anything else you can think of.
Pipérade, or piperrada as it is known in Spain, is a flavorful stew made from peppers, tomatoes, and onions slow-cooked in olive oil. Classically, it always included beaten eggs that were cooked in the vegetable mixture. Often a thick slice of Jambon de Bayonne, a slightly sweet, air-cured ham similar to prosciutto, was fried and served over the top. Nowadays, it has become a more foundational element; often appearing in many different guises and cuisines.
At the risk of sounding like Forrest Gump, you can eat pipérade alone as a vegetable side; with fish braised inside; eaten cold on crusty toasted baguettes; slow-cooked with roasted chicken, or even as a fantastic easy to serve brunch dish with farm fresh eggs into it and baked. Here are some of my favorite simple preparations that use piperade as the foundation. My advice is to start with the basic piperade recipe then tweak it to suit your tastes. I often add a healthy spoonful of Piment d’Ville, an Espelette pepper grown in Northern California.
Pipérade
A flavorful stew of peppers, tomatoes, and onions slow-cooked together in olive oil.
Course Base, Main Course, Side Dish, Vegetable
Cuisine Basque, French, Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Ingredients
2 tbsp olive oil or pork fat
2 sweet onions peeled, sliced thickly
4 cloves garlic mashed
2 tsp herbes de Provence
6 bell peppers thickly sliced
3 tbsp paprika
2 tsp sea salt
1 - 28 ounce can San Marzano tomatoes pureed in a blender
Instructions
Preheat oven to 350 degrees F.
In a large, ovenproof Dutch oven over medium-high heat, warm the olive oil until hot. Add the onions and garlic and cook, stirring occasionally, until tender and translucent, about 5 10 minutes. Add the herbes de Provence, bell peppers, paprika, and salt. Cook, stirring often, until the peppers soften, about 10 minutes. Stir in the tomatoes and bring to a boil. Put in oven and let cook for about 30 minutes, or until everything is fully cooked and soft.
Sauce Piperade
Salut youtube, Cette semaine c’est la recette demandé par Jade!
Sauce piperade
Notez dans les commentaires la recette que vous voulez voir la semaine pro !
Liker, Partager et s'abonner !
Pour 10 personnes:
4 Poivrons rouge
4 Poivrons Jaune
2 Oignons Blancs
4-5 gousse d'Ail
200gr tomate / tomate cerise
Abonnez vous à ShowDevant:
Mes 2 thermoplongeurs préférés :
Joule par Chef steps :
A-nova:
A-nova nano:
A-nova Pro:
Sac de cuissons sous vide:
sacs 20*30:
Sacs 30*40:
Machine pour mettre des aliments sous vide:
Kitchen boss:
A-nova sous vide:
Balance de cuisine:
3 super livres pour des cuissons sous vide:
Sous vide 2.0:
Under pressure:
Modernist cuisine:
Les matériels que je utilise pour filmer:
Trépied:
Lumiere:
Slider:
iPhone 11 pro: