New words were added to my cooking vocabulary this week: Basquaise and piperade. The former referring to food prepared in the style of the Basque population (who inhabit an area of north central Spain and southwestern France) and the latter a Basque dish composed of peppers, tomatoes and onions. These new culinary terms will not be forgotten. Who knew that such simple ingredients could pack such a delicious punch of flavor? Even the picky hubby loved this one. We both ate every sauce soaked grain of rice that remained on our plates. This delicious concoction of peppers, tomatoes, onions and garlic was also flavored with fresh thyme, a bay leaf and piment d’Espelette…then browned chicken pieces were allowed to finish cooking in this “piperade.” I forgot my garnish of fresh basil…I was so ready to dive into this dish after the aroma teased and tempted me during the preparation. But the platter of colorful peppers and chicken looks darned tasty anyway, doesn’t it????
The recipe can be found in the Washington post: Part 1 and Part 2.
And a very special thank you to my sweet friend, Sandra, of Sweet Sensations, for the One Lovely Blog Award. I hope to eventually reveal 11 tidbits about myself…but for now, I’m just accepting. Sandra is a master of the tablescape and bakes and ices some amazing cakes…you’ll definitely want to check out her blog.
Linked to:
Fit and Fabulous Fridays~
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