{"id":941,"date":"2011-01-08T09:17:33","date_gmt":"2011-01-08T09:17:33","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=941"},"modified":"2011-01-08T09:17:33","modified_gmt":"2011-01-08T09:17:33","slug":"piperade-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/01\/piperade-recipe\/","title":{"rendered":"Pip\u00e9rade Recipe"},"content":{"rendered":"

The pi\u00e8ce de r\u00e9sistance<\/i> for my 2010 Christmas Eve menu<\/a> was Beef Wellington<\/a>, and I was serving mushroom soup<\/a> as the first course, so I wanted an appetizer that would go with the menu but would not include pastry or mushrooms. That’s harder to do than you’d think – so I decided to look through my cookbooks and see what I could find. I hit on the idea of making a pip\u00e9rade while paging through Gerard Hirigoyen’s The Basque Kitchen<\/a>\"\". I’d eaten a pip\u00e9rade before at Hirigoyen’s namesake restaurant<\/a> and I had quite enjoyed it.
\nI followed Hirigoyen’s recipe, with a few modifications. His recipe called for Anaheim chilies, and all the ones I could find at two supermarkets were green – but the pip\u00e9rade I had @ Pip\u00e9rade featured red chilies, and the chilies shown on the picture next to the recipe for the pip\u00e9rade in Hirigoyen’s book were also red, so I decided to use red bell peppers instead. I later found out by reading The Cooks Thesaurus<\/a> that Anaheim chilies are, indeed, green. They turn red when they mature and are then called chile colorado<\/i> or California red chile. I’m not sure if Hirigoyen meant that those chilies should be used on this recipe. No matter, it worked well enough with bell peppers.
\nThe original recipe called for 6 eggs. I had meant to add them, but by the fourth egg it as clear that the concoction was waaaay too eggy. Indeed, if I was to make this again I’d only add 1 egg, 2 tops (and the recipe below has been modified to show this). Finally, I added some chopped prosciutto to the final product. Pip\u00e9rade is traditionally served with a slice of Bayonne ham<\/a>, but I wasn’t concerned enough about authenticity to go searching for that. The prosciutto I got at the deli counter @ Lucky<\/a> wasn’t very good, though, so I recommend you stay away from it.
\nAnyway, without further ado, here is the recipe:
\nPip\u00e9rade<\/b><\/p>\n

  • 1\/2 cup olive oil\n
  • 3 red bell peppers, seeded & finely julienned<\/a>\n
  • 1 green bell pepper, seeded & finely julienned<\/a>\n
  • 1 onion, finely sliced\n
  • 6 garlic cloves, crushed\n
  • 6 vine-ripened tomatoes, coarsely chopped\n
  • 1 tsp. sugar\n
  • 1\/8 tsp. piment d’Espelette<\/a><\/i> (optional)\n
  • 1 bay leaf\n
  • Kosher salt\n
  • 1\/2 tsp. white pepper\n
  • 1 or 2 eggs\n
  • 3 oz Bayonne ham<\/a> or prosciutto, coarsely chopped.
    \nDirections<\/i>
    \nHeat the olive oil in a saucepan over medium-high heat. Add peppers, onion and garlic and saut\u00e9 for 5 minutes. Add the tomatoes, sugar, piment d’Espelette and bay leaf. Stir and season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for 30 minutes.
    \nRemove and discard the bay leaf. Add the egg(s) to the peppers and mix with a wooden spoon. Cook for 5 minutes, add the chopped ham and serve.
    \n    2010 Christmas Eve menu<\/a>
    \n    Marga’s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    The pi\u00e8ce de r\u00e9sistance for my 2010 Christmas Eve menu was Beef Wellington, and I was serving mushroom soup as the first course, so I wanted an appetizer that would go with the menu but would not include pastry or mushrooms. That’s harder to do than you’d think – so I decided to look through […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-941","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=941"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/941\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}