PIPERADE RECIPE – NYT COOKING
Provided by: John Willoughby
Total time: 45 minutes
Yield: About 2 1/2 to 3 cups
|3 plum tomatoes, peeled and roughly chopped, about 2 cups|
|3 tablespoons extra-virgin olive oil|
|1 medium onion, thinly sliced|
|2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped|
|1/2 teaspoon salt|
|4 cloves garlic, minced|
|1 teaspoon sugar|
|1/2 teaspoon piment d’Espelette (or substitute hot paprika)|
- Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
- Stir in tomatoes, sugar and piment d’Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.
@context http//schema.org, Calories 178, UnsaturatedFatContent 10 grams, CarbohydrateContent 4 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 221 milligrams, SugarContent 2 grams, TransFatContent 0 grams
PIPERADE | RECIPE | CUISINE FIEND
Provided by: Cuisine fiend
Total time: 1 hours 30 minutes
|4-6 medium tomatoes|
|2 large red peppers, cored|
|2 tbsp. olive oil|
|3 garlic cloves, peeled and smashed|
|1 large onion, thinly sliced|
|a pinch of dried thyme|
|1/2 tsp piment d’Espelette (or 1 fresh mild chili, de-seeded and chopped plus 1/2 tsp mild chili powder)|
|2 tsp white wine vinegar|
|1 tsp sugar|
- Peel the tomatoes: score a cross in the base of each and plunge them into a pan of boiling water. Let them simmer for 30 seconds, drain and rinse with cold water. The skin should now peel easily.
- De-seed the tomatoes and chop them roughly. Set aside. Slice the peppers thinly lengthwise into strips.
- In a large skillet heat 1 tbsp. olive oil over medium heat and add the smashed garlic. Fry it for a couple of minutes until scorched on both sides. Remove from the pan.
- Turn up the heat and add the pepper slices. Cook them on high heat, stirring, for 2 minutes. Remove the peppers onto a plate.
- Turn the heat down and add the other tbsp. of oil. Add the onion to the skillet, season with a large pinch of salt and cook for 10-12 minutes until softened but not coloured. (If you’re using fresh chilli, cook it with the onion.)
- Add the chopped tomatoes, scorched garlic, thyme and piment d’Espelette (or chilli powder). Stir, cover and cook for 30 minutes over low heat. When the sauce is thick and the tomatoes have all broken down, add the vinegar and sugar; taste and adjust.
- Return the peppers to the pan, stir and cover. Cook for 15 minutes until the peppers have wilted but retain shape and some bite.
- Serve warm rather than hot; on fresh or toasted bread or as a side dish.
PORK PIPERADE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings.
|1/4 cup all-purpose flour|
|1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided|
|1 pound boneless pork, cut into 1-1/2- x 1/8-inch strips|
|2 tablespoons canola oil|
|3 tablespoons olive oil|
|1 medium Spanish onion, thinly sliced|
|2 medium sweet red peppers, julienned|
|2 cups canned plum tomatoes, drained (reserve juices)|
- In a shallow bowl, combine flour and half the seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.
Calories 414 calories, FatContent 24g fat (4g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 720mg sodium, CarbohydrateContent 23g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 26g protein.