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September 26, 2007
Here are all the ingredients for that Basque specialty, piperade, ready to simmer slowly, soften, gather flavor and become the base for comforting braised chicken. My recipes for both the Piperade and Chicken Basquaise are in today's Washington Post. Take a look.
And, if you want to make the traditional eggs and piperade
just heat the piperade, scramble some eggs and either mix the two
together (the eggs may look curdled when they're blended into the warm
peppers, but they'll be delicious) or put the piperade on a plate, make
a little well in the center and fill it with the eggs. Or, top the
piperade with an egg fried sunny-side up - the runny yolk is great with
| September 26, 2007 1:37 PM
I look forward to trying out your piperade recipe with a vegetarian twist....using seitan in place of chicken. I'll let you know how it goes! :)
| September 26, 2007 5:41 PM
That looks delicious! I frequently make something similar to that for Sunday breakfast - had no idea the proper name was piperade!
| September 29, 2007 10:51 AM
I did the Piperade last night. Delicious!
Almost half is left to grace the chicken suggestion this weekend.
I didn't have the herb/spice you suggested, so used a combo of dried herbs from my garden.
| October 3, 2007 9:41 PM
Oooh...I love piperade. And I've been meaning to find a Basque-style chicken recipe. Jackpot!
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