Some cosmetic changes in preparation for larger site changes in the works.

Lisa - LA

Make a batch of Julie Child's Piperade - this was one of the first recipes I made when

Veteran Member
4609 posts
Joined: Dec 9, 2005


Posted to Thread #14007 at 6:31 pm on Mar 2, 2009

I was teaching myself to cook from her book <i>The Way To Cook.</i>

It is great with fish or chicken, or on some crusty bread.


Sliced red and green peppers in garlic and olive oil

This colorful vegetable saute, or Basque origin, is a wonderfully useful condiment, either hot or cold. Use it on open-faced omelettes, for instance, or pizzas, and for various simmerings such as fillets of fish or breast of chicken.

For about 1 1/2 cups

1 medium onion, sliced
2 Tbs olive oil
1 medium green pepper, sliced
1 medium red pepper, sliced
1 large clove of garlic, pureed
Salt and freshly ground pepper
Pinch of mixed dried herbs

The piperade: Saute the onion slowly 5 minutes in a frying pan with the oil. When tender and transluscent, add the peppers along with the garlic, tossing with a sprinkling of salt, pepper, and herbs. Saute uncovered, tossing several times, for 2-3 minutes, until the peppers are nearly tender.

May be refrigerated 2 to 3 days, may be frozen. </i>

Other messages in this thread: