Welcome Guest [Log In] [Register]
Add Reply
Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,927 Views)
Moon Pie
Member Avatar

I thought of you Plus 1 when I read this article:

The Virtues of Green Bell Peppers

http://www.nytimes.com/2014/08/27/dining/the-virtues-of-green-bell-peppers.html?src=dayp&action=click&pgtype=Homepage&module=c-column-above-moth-fixed-region&region=c-column-above-moth-fixed-region&WT.nav=c-column-above-moth-fixed-region

Quote:
 
Most cooks I know despise green bell peppers. They deride them as bitter, virtually inedible versions of their older, sweeter red or yellow or orange selves.

In certain parts of the world, green bells demand respect. Chinese and Creole cooks, in particular, are fond of them. They’re a staple in moqueca, the Brazilian fish stew. But perhaps no one revels more in green peppers than cooks from Spain, particularly the Basque region.

Many traditional Basque recipes feature green peppers. Perhaps the most well known is piperade, in which green peppers, onions and tomatoes are simply sautéed together and flavored with piment d’Espelette, a mild red chile from the Basque region of southern France. Piperade can be a main dish (usually with the addition of ham), a side dish or a kind of condiment, my favorite use. (See the recipe online at nytimes.com/dining.) It’s particularly nice with grilled chicken and fish.
Offline Profile Quote Post Goto Top
 
Moon Pie
Member Avatar

I found the recipe for Basque Piperade and it sounds delicious.

I might eat it with fish. Let me know if you make this and what you and your family think of it?

http://oneperfectbite.blogspot.com/2012/07/julia-childs-basque-piperade.html#.U_3zWqOaxIA

Ingredients:
6 medium tomatoes or 1 (14.5-oz.) can diced tomatoes, drained
1 tablespoon + 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham or proscuitto, cut into 1/2-inch squares
2 medium yellow onions, halved and thinly sliced
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette or hot Hungarian paprika

Directions:
1) If using fresh tomatoes, bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using tip of a knife, remove stem and cut a shallow X-shape into bottom of each tomato. Place tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse tomatoes in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop remaining flesh. Set aside.
2) Place a large Dutch oven or other heavy-bottomed pot with a tight-fitting lid over medium heat and add 1 tablespoon of oil. When oil shimmers, add ham or proscuitto and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer to a plate and set aside.
3) Return pan to heat, add remaining 2 teaspoons oil, and, once heated, add onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
4) Stir in diced tomatoes, browned ham, and piment d’Espelette or paprika and season well with salt. Cook uncovered until mixture melds and juices have slightly thickened, about 10 minutes. Remove bay leaf and serve. Yield: 4 to 6 servings.

(I have NO IDEA what piment d’Espelette is! )
Offline Profile Quote Post Goto Top
 
Plus 1

Moon Pie
Aug 27 2014, 10:22 AM
Plus 1, I have a questions for your cooking instructor -

Does he or she know anything about "meat glue" ? (Transglutaminase) I just watched a documentary on it.

Well, isn't this disturbing?

If I understand this correctly, scraps of meat (less expensive cuts) are glued together to make a whole cut of meat so we can be charged more for it?

It's possibly unhealthy and it's robbing us financially.

I'll ask my cooking instructors and the nutritionalist at the center.

As for green bell peppers; I do like them! I plan to plant some in a garden next year! :-)

Offline Profile Quote Post Goto Top
 
negroplease

Plus 1
Aug 30 2014, 02:45 AM
Moon Pie
Aug 27 2014, 10:22 AM
Plus 1, I have a questions for your cooking instructor -

Does he or she know anything about "meat glue" ? (Transglutaminase) I just watched a documentary on it.

Well, isn't this disturbing?

If I understand this correctly, scraps of meat (less expensive cuts) are glued together to make a whole cut of meat so we can be charged more for it?

It's possibly unhealthy and it's robbing us financially.

I'll ask my cooking instructors and the nutritionalist at the center.

As for green bell peppers; I do like them! I plan to plant some in a garden next year! :-)

This sounds so gross
Offline Profile Quote Post Goto Top
 
U Thant
Member Avatar

I bet it only sounds gross because your two cliqmates just got FUBARB'd by Plus 1 in that religion thread...yepper...Plus 1 just opened a can of whipAZZ with a hurricane lid on it!

So I guess your posse/cliq is about to stalk her around the website giving her the LadyBug and Caroline treatment, now.
Offline Profile Quote Post Goto Top
 
U Thant
Member Avatar

Plus 1
Aug 26 2014, 05:00 PM
Did you make them spicy
I am spreading the 11 lbs. out, over three (3) meals...yon 'springs like to eat their wings plainly-fried, southern style, and I cook them in coconut oil.

I also give them Franks' RedHot Sauce & some Honey, on the side, in case they want to add flavor while eating
Offline Profile Quote Post Goto Top
 
U Thant
Member Avatar

disregard it too, if Oscar stalks me into here...pay it no mind
Offline Profile Quote Post Goto Top
 
Oscar Da Grouch
Member Avatar

emotions' SOLE controller
Aug 30 2014, 08:23 AM
...never mind either if Oscar stalks me here...
I can't. Watch. You play hypocrite. Fluff and play. Bodyguard?

Oscar. Ain't stoppin. You from. Talkin. About cookin. Emotions controlled. And all. That jazz.
Edited by Oscar Da Grouch, Aug 30 2014, 08:27 AM.
Offline Profile Quote Post Goto Top
 
negroplease

emotions' SOLE controller
Aug 30 2014, 08:05 AM
I bet it only sounds gross because your two cliqmates just got FUBARB'd by Plus 1 in that religion thread...yepper...Plus 1 just opened a can of whipAZZ with a hurricane lid on it!

So I guess your posse/cliq is about to stalk her around the website giving her the LadyBug and Caroline treatment, now.
Here you see the sad little black man lashing out in extremely infantile ways for no reason.

Mental illness is real. Therapy can help.

1) no one got schooled about religion

2),what's that have to do with THIS post.

3) Your ass kissing for a cliqmate is astronomical

Edited by negroplease, Aug 30 2014, 12:33 PM.
Offline Profile Quote Post Goto Top
 
negroplease

I said meat glue sounds gross in response to Moon Pie and somehow I'm stalking Plus1, when I have several posts in here already.

She nor you are relevant enough.


However, you are stalking me by responding to a post that had nothing to do with you because you don't like me.

Pathetic
Edited by negroplease, Aug 30 2014, 12:32 PM.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
Go to Next Page
« Previous Topic · Entertainment · Next Topic »
Add Reply