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Pipérade Salad with Olives

Pipérade Salad with Olives


  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 large red onion, halved, sliced
  • 2 large red bell peppers, cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 large green bell pepper, cut into 1/2-inch-wide strips
  • 2 tablespoons Sherry wine vinegar
  • 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Recipe Preparation

  • Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Reviews Section

Recipe Summary

  • 2 tablespoons olive oil, divided
  • 1 ½ cups sliced yellow onion
  • 1 cup green bell pepper
  • 5 garlic cloves, sliced
  • 1 cup sliced whole canned piquillos peppers
  • 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
  • 4 (6-ounce) cod fillets
  • ⅛ teaspoon kosher salt
  • ½ teaspoon Espelette pepper
  • 12 Castelvetrano olives, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley

Ready a fairly large heavy-bottomed skillet and accompanying lid. This is for the vegetables. Heat the pan to medium-high.

Now, start the vegetables. Add 1 tablespoon olive oil to the pan. Add onion, bell pepper, and sliced garlic. Sauté 6 minutes or until the vegetables are lightly browned and wilted.

Lower the heat to medium-low. Add the piquillos and the tomatoes. Cover and cook for about 20 minutes.

Heat a medium-sized skillet to medium-high. Pat the cod fillets dry with paper towels. Season with the salt.

Add 1 tablespoon olive oil to the medium-sized skillet, and add the seasoned fillets to the pan. Press gently to ensure that the surface area of the fish touching the pan is free of air pockets. Cook for about 3 minutes before attempting to turn.

Cook the flip side of the fish roughly 5 minutes, depending upon thickness, just until fish flakes evenly when tested with a fork but retains some translucency--a glisten. Cod is a fish that can carry-over cook quite fast, and if you cook it 100% through at the stove, it will be dry at the table. For sure. Turn off the heat and let the cod rest in the pan.

When the vegetables are tender, remove the lid and raise the temperature to high. Reduce most of the liquid out of the pan. It should glisten and be almost jammy in texture. Now, fold in the espelette pepper and the olives.

Raise the heat on the cod pan to low. Spoon the entire tomato-pepper-olive mixture over the cod fillets and warm the pan until it bubbles and/or sizzles. Sprinkle with parsley. Serve.

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Paul J. Wade

- Aspen, Colorado

Paul J. Wade, Executive Chef and Aspen Cooking School instructor, creates truly extraordinary food from an unparalleled love of cooking which he has refined over the years. Infused with a strong interest in ethnic cooking, Wade actually worked in kitchens from the West Indies to Hawaii and Palm Beach, Florida, as well as New York and California's Napa Valley. This world-renowned chef and world traveler is also a songwriter, musician, and cyclist.

So, why do processed California tomatoes make it to the menu at this five-star, five-diamond resort in Aspen? "They are always sweeter and have a more consistent full-bodied, low acid flavor than fresh tomatoes. They are always better than fresh for braising and sauce-work as well as steamed dishes," reports Chef Wade.

Cooking with Summer Ingredients

The color of a bell pepper depends on the variety and the stage of ripeness. Almost all peppers start out green and ripen to another color. Red, orange, and yellow peppers are riper, sweeter, and pricier than green peppers.

The largest of the wild berries, blackberries can grow up to an inch long. Look for ones that are deep purple-black with no hull (a hull indicates they were picked prematurely).

This berry is native to North America and has been used in recipes since Colonial times.

This melon is named after one of the papal villas near Rome, though most of the fruit marketed as cantaloupes in the U.S. is in fact muskmelons. You can use them interchangeably.

This petite stone fruit is native to the Balkans and has been cultivated in the Mediterranean for more than 2,000 years. Choose cherries that are firm but not hard, with a nice shine.

Corn begins converting its sugar to starch the moment it’s picked, so eat it right away!

Cucumbers are one of the oldest cultivated vegetables, likely native to India. Columbus introduced them to the New World in 1494. Their flesh can be more than 90 percent water.

Until the Renaissance, Italians believed eggplants to be poisonous the Italian word for eggplant, melanzana, derives from the Latin mala insana, “apple of madness.”

These kidney-shaped shell beans are named for their city of origin: Lima, Peru. When buying fresh beans, go for those in plump, dark green pods, and shell them just prior to cooking.

Nectarines are thought to be a mutant of the peach. Their name comes from the Greek word for “sweet liquid,” nektar.

Peaches originated in China, where they grew wild as a small, sour, rather hairy fruit. Yum.

Although references to plums are found in ancient Egyptian and Etruscan cultures, the Chinese were the first to cultivate this stone fruit.

Along with apriums and plumcots, pluots are a hybrid of apricots and plums. They have a higher proportion of plum than apricot and a sweet, complex flavor reminiscent of passion fruit.

Similar to other wild berries, each individual raspberry is actually a cluster of small fruit sections surrounding a central core.

Varieties such as crookneck, pattypan, and zucchini come in all kinds of fun shapes. Look for small ones (they are less watery) that are brightly colored and firm.

At different points in history, tomatoes had a reputation as a powerful aphrodisiac and a deadly poison. We now know they’re neither, but they’re awfully good in a salad.

Watermelons, native to Africa, have been cultivated since 2000 BCE in Egypt. A ripe melon will sound hollow when rapped with a knuckle.

Zucchini is now available year round, but this and other soft-skinned squash are at their best during the spring and summer months.

All squash plants produce both male and female blossoms: The former are attached to the stalk, and the latter to the fruit. You can use either in this recipe.

Recipe Summary

  • 2 teaspoons olive oil
  • 1 ½ cups chopped onion
  • 1 cup green bell pepper strips
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 2 ½ cups canned crushed tomatoes
  • ¼ teaspoon black pepper
  • 1 (14-ounce) can artichoke hearts, drained and cut in half
  • 4 large eggs
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped pitted kalamata olives
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 4 (1 1/2-ounce) slices French bread, toasted

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic sauté 5 minutes. Add cumin and paprika sauté 1 minute. Reduce heat to medium stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.

5. Chocolate soufflé

The word soufflé comes from the French verb ‘to blow’ and, and the name suggests, this is a light, airy dessert. The dish dates back to the early 18th century and nowadays is a staple on dessert menus around the world. The crispy chocolatey crust is perfect for letting the creamy chocolate ooze out for a rich surprise. However, it doesn’t have to be sweet. In fact, cheese soufflés are just as delicious if you’re looking for something a little saltier.

Make your own

  • Make hot chocolate soufflé or try a flourless, gluten-free version
  • Madame Le Figaro’s soufflé au chocolat for two (in French)
  • Try a savory soufflé au cantal (French recipe)

My Mom’s Cooking Blog

[Open-faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham]

This is a Basque specialty, and quick to make if the pipérade mixture has been prepared in advance. As the omelette is not folded, and is served in its cooking vessel, it is not a disaster if it sticks a little on the bottom. You may therefore cook the eggs in a low, glazed pottery dish, or a fancy skillet.
For 4 to 6 servings

8 to 12 strips of ham 1/4 inch thick and about 2 by 3 inches across
2 Tb olive oil or butter
An 8- to 9-inch enameled skillet

Brown the ham slices lightly on both sides in hot oil or butter. Set them aside, and reheat just before using them at the end of the recipe.

1/2 cup thinly sliced yellow onions
1/2 cup thinly sliced green or red bell peppers
Salt and pepper to taste
In the same oil or butter in which you browned the ham, cook the onions and peppers slowly, covering the skillet, until they are tender but not browned. Season to taste with salt and pepper.

1/2 clove mashed garlic
Speck of cayenne pepper
2 or 3 firm, ripe, red tomatoes peeled, seeded, juiced and sliced, page 505
Salt and pepper

Stir in the garlic and pepper. Lay the tomatoes over the onions and sprinkle with salt. Cover and cook slowly for 5 minutes. Uncover, raise heat, and a few minutes, shaking the pan occasionally until the juice from the tomatoes has almost entirely evaporated. Season to taste, and reheat just before using. (*) Recipe may be prepared ahead to this point.

1 1/2 Tb olive oil or butter
An 11- to 12-inch serving skillet or shallow, fireproof serving dish
8 to 10 eggs beaten lightly with 1/4 tsp salt and a pinch of pepper
A large table fork
2 to 3 Tb minced parsley or mixed fresh green herbs

Heat the oil or butter in the skillet or dish. When very hot, pour in the eggs. Stir rapidly with a fork until the eggs have just set into a creamy mass. Remove from heat and spread over them the hot pipérade, mixing a bit of it delicately into the eggs. Lay the warm ham strips over the pipérade. Sprinkle with the herbs and serve immediately.

I like to serve this dish with a green mixed salad and ranch dressing.

Half of a leftover grilled flank steak, sliced thin
Original recipe for the grilled steak
2 cups cooked black beans
1 cup medium spicy salsa
2 cups shredded cheddar cheese
4 flour tortillas

Any leftover steak will work in this recipe, just slice it very thin. Reheat the steak in the microwave or in foil in a moderate oven temperature until warm. Heat the beans and warm the tortillas. Assemble the tacos with beef, beans, salsa, and cheddar cheese.

8 Bell Pepper Recipes to Celebrate Summer

Have more peppers than you know what to do with? We have a few ideas.

Have more peppers than you know what to do with? We have a few ideas. • Photo by Le Petit Chef

This spring, my husband and I decided to extend our chicken run. Our hens are very spoiled pets and after a hawk kept visiting the yard, we were concerned that they didn’t have a safe enough space to free range when we weren’t outside with them. Unfortunately, the only space we had left by their coop was my vegetable garden. So, if I wanted “my girls” to be safe, I had to give up the joy of homegrown veggies for a year.

At the time, I thought I would be perfectly okay with our decision. Of course, I could go one year without picking vegetables straight off the vine, couldn’t I? Well, now that summer’s here and I have nary a cucumber or pepper to pick, I’m disappointed. But, our egg laying friends are safe, sound and healthy. And, the hawk finally left. So, until next year, I’ll simply bide my time making the recipes below with bell peppers found at my local farmer’s market.

Watch the video: Ρύζι με γαρίδες, ελιές Καλαμών u0026 κόκκινα φασόλια. Yiannis Lucacos (December 2021).