Silky Basque Peppers with Caramelized Onions (Piperade)
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- Опубликовано: 25 авг 2021
- Silky Basque Peppers with Caramelized Onions (Piperade)
Serves 6 as an appetizer (3-4 as a side dish)
4 peppers (red, orange, or yellow)
3 Tbsp olive oil
2 yellow onions, sliced pole to pole
4 garlic cloves, thinly sliced
1 tsp balsamic vinegar
Salt to taste
Preheat the grill to high for 15 min. Cut the flesh off the peppers and arrange on the grill skin-side down. Cook until the skin is mostly black. Remove to a bowl, cover, and let cook until comfortable to handle.
Set a 10 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Reduce the heat to low, add the garlic, another pinch of salt, and cook stirring occasionally until the garlic starts to soften, 5-10 min. Peel the peppers, slice them lengthwise, and add to the pan with onions. Add some salt and 1-2 Tbsp of water to the pan to help pick up the brown bits, stir and leave the veggies alone until all the water is absorbed, about 5 min. Repeat this deglazing procedure 3-4 times until the onions are very soft and jammy and the peppers are silky. Stir in the vinegar. Taste and correct for salt. Cool for 10 min and serve. Can be served hot or cold. Can be stored in the fridge for a week and rewarmed.
Goes really well with delicate white fish, like this sous-vide cod • Sous-Vide Cod with Cri...
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I can listen to her speak literally whole day.
Hi Helen! I'm basque myself and this is absolutely the type of pepper dish I'd make to acompany some white fish, although green peppers are more typical, I also tend to make it with red ones haha, I've never considered adding vinegar to the peppers, I'll definitely try that, but coming to think of it, we do make a quick oil-garlic-vinegar "refrito" to put on top of the fish once finished cooking, so I guess the effect is similar.
Thanks for spreading our recipes, I'll be glad to send you links to other basque dishes if you're interested :)
I would absolutely love more basque recipes :) thank you!
Wolfe, do you speak the Basque language? I have a theory for the sources and evolution of the language that linguists have not been able to crack yet, but I could really use a quick conversation with a native speaker to verify some of my key points.
Oh, and when you start experimenting with vinegar on peppers for a Basque flavor, definitely try a Spanish sherry vinegar like Romulo, which is inexpensive enough to experiment with.
@@adamchurvis1 I do, actually! I speak the gipuzkera variety natively. What's that hypothesis of yours?
@@helenrennie I think you might like marmitako, it's a tuna and potato stew perfect for the fall (and now tuna is in season, at least in Europe), I found an English recipe for if you want to give it a try holafoodie.com/recipe/marmitako-basque-tuna-stew/
Also our signature tolosa bean stew (you can absolutely make it with red kidney beans) www.spain-recipes.com/alubias-rojas-tolosa.html
As for desserts I'd recomend either mamia, a silky sheep's milk yogurt of sorts www.travelcookeat.com/imported-20100608191054/2012/9/15/mamia-basque-dessert-recipe.html or pantxineta, a custard pastry with almonds www.foodche.com/pantxineta/
“Now burn the heck out of them!” Lol, now this I can do!😂😂
This looks delicious and I can’t wait to try it!
Thanks Helen!☺️
Hi Helen. Sending my regards here from Malaysia. I made your Holodnik (Cold Borscht) for my Russian friend last week and he was so surprised with it and reminded him of home. The Borscht was indeed, delicious. Thanks a lot and I'm looking forward to more of your recipes!
so glad you enjoyed the cold borscht :)
I'm going to try this served with sourdough, a little goat cheese and poached egg for a different kind of summer dish for us tonight. Thank you for the inspiration and recipe!
Sounds delicious
Lovely idea with the goats cheese! do let us know how it turns out
The goat cheese was a wonderful compliment! Next time we're trying this with fish.
In my country we add eggs towards the end, it is amaaaazing and one of my fave dishes! 🥰
Damn...nice combination. I had with salmon, basted in lemon and capers
I made this for breakfast with some ciabatta I rubbed with garlic and toasted with olive oil and rosemary- it was insanely flavourful, bright, and a great way to start the day
Helen you make everything look so easy. Beautiful recipe!
Hi Helen! Big fan of your channel! I tried this recipe today, the result is very good, спасибо большое за ваши рецепты!
Thanks for the tip of adding vinegar to the spread. This is one of my great grandma and grandma recipes back in Africa. We dump it over fish and eat with rice. I actually cooked it 2 weeks ago. Back to the drawing/cooking board.
Just yesterday, I followed your caramelized cabbage recipe again and felt like I really nailed it. This is perfect timing for a next step to take - I can't wait to try this out!
great job with that cabbage :)
You are hands down my favourite RUclips cook. Sending warm regards from Cape Town and I will be making this over the weekend xxx
I’ve been oven roasting bell peppers and onions tossed in oil for so long, I’m very excited to give this a try today
My family is from the Balkans so this reminds me of Ajvar/Ајвар🤤
Made this today! So good!
Just rewatched your caramelized onions video last night, what perfect timing!
I absolutely will make it!! Looks amazing!
Wonderful, thanks Helen :) Can't wait to try this out!
This looks delicious. I love your generous seasoning!
Looks amazing
I almost didn't watch this one, but it's you so I figured it would be interesting regardless.
As usual I'm amazed by your sharp mind and thought processes. And yep, as I suspected I learned something. And, bonus after watching this I thought that those peppers and onions looked pretty good!
But you've convinced me it was a mistake leaving my beautiful stainless steel in storage and only bringing my cast iron.
Thanks once again!
Really appreciated the education on the proper pan, thank you
Thanks so much for the advice to cut the peppers before charring! I hated doing them whole but always felt I was doing it wrong if I cut them first.
Ok, this one's on the menu for Saturday. Can't wait to try it.
This is my favorite thing to eat over quinoa. The poached eggs thing is a great idea. I can't wait to try it.
I love it!
I'm definitely trying this
Hi Helen, I chance upon your youtube recently and I made this peppers w caramelized onions today, easy to follow & oh, so delicious, thank you for sharing ! Love from Singapore ! :)
Beautiful recipe.
Beautiful!! I regularly make Pepperonata - this looks absolutely delicious!
I'll have to try this!
Simple and cheap with maximum flavor. Cant wait to try making it.
Made it last night. Superrrb! Enjoying piperade breakfast right now. Making more soon
I made the last dish you posted and it was fantastic! I'm adding this one to my list for next week's Imperfect Food's delivery! I'm going to try it over some basic french bread and eggs over easy.
I just made them and they are AMAZING. I had them with bread and a little burrata....great dish. Thank you very much!!!!
I made these today, incredible! I was a bit wary of the vinegar and salt (I NEVER salt my caramelized onions), but they both took the dish to a whole other level! Thank you so much! :)
Wow -- that was a quick turn around :) so glad it turned out well
@@helenrennie I saw it this morning, and knew I had to make it asap! Haha
You provide the best ideas
Ill be cooking this soon. It
Will also help me formulate my mildly hot
Peppers in oil recipe i am
Working on. Thank you
Helen
Love it, Helen! I think I'm going to try adding Jalapeno and Habanero peppers..
(try to find red jalapenos; agreed that theirs sweetness, plus red sweet peppers, would rock.. Good idea.)👍
I always get so very inspired when watching your videos! It's not just an urge to run into the kitchen after watching, I also get excited about gardening or other ingredient sourcing after watching your excellent tutorials. THANK YOU!!
I made this today and no surprise - it turned out delicious! I love your recipes and your detailed instructions. I also absolutely love your method of cutting the peppers before roasting them! Who would have thought? I have been roasting whole peppers all my life, but why? Thank you.
This came out great, thank you. I cored my pepper and then roasted them whole, worked like a charm, barely any seeds.
Greetings from Dominican Republic! #Foodie here....LOVE your food styles!
Oh itlook yummy. I wish, I could taste it. Thank you for sharing. 😀
I can do that..will, too.
thanks.
I love onions and peppers. I have got a lot of peppers this year from my garden, mostly serrano and cayenne, and some banana and anaheims. The serranos can be picked green, but I let mine turn red. I just made a chili sauce/chutney with them, and onions and tomatoes. It was hot and sweet. I have to try your recipe, love your tips and presentation. Thanks.
so nice
Fun. Easy but impressive. With good bread.
We hiked the Camino de Santiago in Spain, and saw this sort of delicious fare.
I made this for a party and served it on slices of baguette with homemade fromage fort, and it was divine.
OMG! So mouth watering! 😋😋😋
Hi Helen! Coincidentally I ran across this recipe after making your caramelised onions a few days ago. I liked the look of it so I modified your recipe using the caramelised onions I made a few days ago. Basically I cooked the peppers and garlic together and added the onions with their juice for about 5 minutes at the end on very low heat. I cold smoked a large halibut filet yesterday and served it at room temperature on top of the peppers, onion and garlic. It came out beautifully! Thanks for the recipe!
Hi, I'm from northern Spain and if I want silky peppeprs I just put them in the oven so they burn and then peel them (as you did in the video) or fry them (using more oil, which I often reuse to fry more peppers). With the frying method the skin wont be so soft and the onions will almost dissappear, becoming crispy and delicious! Love your videos!
Wow you spoke to my soul when you mentioned pepper seeds stuck everywhere 😅 Now I'll definitely grill more peppers, plus it's cold so it will be more endurable to turn on the oven
I forget that I'm watching a video on how to cook and feel more like I'm absorbed in a spellbinding education with your lessons. For that I'm eternally grateful.
Wow.
Delicious 😋😋😋
Awesome 😎
Thank you. Again, thank you
I have been cooking something like this for the past few years. I never know just what to call it, so it is, "Chilis and Onions". Much of what you show here, I also do, but some I do differently. I see your most basic ingredients are just like mine: Chili (or Bell Pepper), Onion, and Garlic. So many variations and options are possible.
In México it's usually poblano peppers, onion, and tomato. No garlic. No basalmic vinegar (but maybe a little lime juice just before eating). And the fat is usually pork lard (not the white overprocessed stuff). Great with a quesadilla de chicharron or your favorite taco, or topped with eggs, or as a sandwich, or ...
I used to roast my peppers whole. But your method seems more proficient. You prepped those peppers right on the money.
Impressive channel
Im Basque and it is so nice to see people form different countries cooking this food. It looks so delicious! thank you Helen!
I would add that is not that green peppers are more traditional, actually we just mix both green and red peppers. Instead of vinegar we normally add white wine and cook it with it (but I love your take on it and definitely will try it with vinegar).
I will love to see you cooking more basque food! :) check out "merluza en salsa verde" if you are interested, simple and delicious :)
прекрасные рецепты
Looks great, ill have to try it, i cant help it i want feta chease, and home made bread whit this
It would be wonderful on rice as side to any plain meat dish--- especially with baked chicken or pork chops.
Another great recipe wonderfully approachable...
* Curious about using a scant amount of wine or wine vinegar to cook down with caramelization before the water.. (My brain kind of went there as you were preparing it..)
** I'll probably try this,, might do both.. 😉
Appreciate your videos & hope your hand is doing better..
I know you said these aren't a condiment for your hotdog - but they go really really well on top of a sausage on Italian bread.
I, too, I'm not a fan of green peppers. Have you tried it with real peppers instead of bell peppers? Do you suppose it would keep longer if you packed it in a jar and topped it with olive oil. Along similar lines why don't you see what you can do with ajvar. That is about my favorite relish in the entire world.
This would be my ideal condiment to a buttery-tender medium-rare wagyu ribeye if ever I had the pleasure
Haha! The enamel cast iron does certainly not have “ok heat retention” and I use mine for searing everything so that I can use up all that fond.
With a Teflon pan the caramelized bits stick more to the food instead of the bottom of the pan.
Definitely making this soon!
UPDATE: I made this tonight, following the recipe as closely as possible, with a few adaptations needed. I had to cook the onions a bit longer to get to the same browned stage shown in the video. Also, after adding the prepared peppers to the onions, it was necessary to add a few extra cycles of adding 2 tablespoons of water and letting it cook down. The result? It is a completely luxurious, delicious, silky, jammy onion/pepper dish that is beyond delicious. For the finishing acidity, I used a combo of traditional balsamic vinegar and a reduced fig balsamic glaze.
Note to fellow cooks - MAKE THIS RECIPE! And to Helen Rennie, thank you for a terrific recipe. I'm so glad I found your channel.
p.s. Has anyone tried freezing this? The recipe makes plenty for our small household and I'd like to put some in the freezer for a later use.
My favorite Chef, The new beautiful Julia
Makina
Looks great! Out of curiosity, what kind of silverware do you use in your videos? The design looks very ornate.
it's something I found in an antique shop. I only have 1 spoon and 1 fork that I use for pictures. This is not the silverware I use in real life :)
Meanwhile, us here in Central Asia grow up perceiving something like this as the main form in which peppers and onions are consume lol
You're too damn pleasant Helen. I've been doing the roasted reds with sautéed carrots and roasted red potatoes (combined at the end), was considering adding some garlic to them but now those onions look killer to add also.
First time viewer. Looks beautiful and tasty. Could it be used as a side dish for steak? Thanks
Of course!
@@helenrennie Great, it will be colorful, especially if different color bell peppers are used. This will be my go to side dish, especially when I have a few guests. Wonderful. Thanks
looks amazing! would it be alright to put a sheet pan or something flat and weighted on the peppers as they grill in order to increase the exposure to the heat, or would that trap steam?
Personally I wouldn't do that as it would slightly press the moisture out of the peppers and make the peeling step harder as there would be less moisture to "steam themselves in the covered bowl" step.
@@Lunatik21 smart!
I haven't tried it. It might work, but the grill gives you a lot of radiant (vs conductive) heat, so even the parts that don't touch the grill could brown (vs a skillet where the only part that browns is the part that touches the pan)
This looks really good, like a sofrito, but with the onions and peppers in bigger chunks. Would it really only hold for a week? I feel like this would stay good for much longer.
It probably would stay good for longer than a week. But that's hard to test since it disappears in our house too quickly :)
богиня!
I have An electric oven any hints on charring the peppers in an electric oc]ven?
I like to add we use this in sandwitches all the time in north spain, the most popular one is just deli type bread generosly stacked loin in adobo (think loin marinated in smoked pepper olive oil and garlic) and as much pepper mix as you can fit before compromissing the bread integrity. Once it's put together you should eat it right away, the bread will give up eventually, it's much better then it sounds. I guess you could use it in moderation to complement other sandwitches but where is the fun in that? xD
Mmh! I like you, you're so wonderful...
Thanks for best recipes always....
20 seconds in: "swanky topless bar"? What?? Oh! "swanky tapas bar"!
At any rate this looks like a recipe worth trying.
Oh my, I make lot of dishes like this in my cast iron skillet :(
Drat..I am having a bad pepper year in the garden!
Silky smooth and complicated. Are we talking about Helen or peppers?
This would also be nice on a hot dog
Hi Helen - I have an aluminum fry pan which I got at a restaurant supply store...would this work ? My other options are non stick, cast iron and enameled cast iron (LeCreuset)....thanks for the advice !
If it's aluminum that's not lined with stainless, you might want to hold off on adding the vinegar until your remove everything from the pan.
@@helenrennie thank you !!
it's something like ajvar
Imagine my old black skillet(stamped steel) will lose it's seasoning just like cast iron but not sure...
Looks yummy. Side note, i need to buy a stainless steel pan now lol,i have all the others you mention but not a stainless steel and I absolutely love browning my steak
Unrelated, how is your arm Helen?
My arm is all better -- thanks for asking :)
@@helenrennie glad to hear 😊
Question: what is a "medium" onion in size and/or weight?
For this kind of recipe it really doesn't matter, but I am guessing a medium onion would weigh about 200-225g whole, which would produce roughly 150-180g of slices (after it's trimmed and peeled).
@@helenrennie thanks for the reply. I'm in the U.K and medium onion really has no consistent meaning - likewise with volumetric measurements of things like kosher salt which is not readily available here.
Aluminum pans also exist! And they brown the brownie bits browningly
Dont they leak some aluminum when exposed to acidic ingredients?
My stainless steel pan is aluminum inside :)
John Carlo Sahagun yes but the food has to be in contact with the pan for hours before it happens. So you don’t store acidic food in them, that’s all. In Italy fancy restaurants use copper pans, almost every other restaurant use aluminum pans exclusively because they are cheap, light, disperse heat evenly, they last a lifetime and don”t need any seasoning. Food will stick to them though!
Helen Rennie Never had one of those! but i can see It’s a fancy one 🙂 oh and thank you for being in the “roasting whole peppers on the stove is dumb” camp, i did it once only because of peer pressure and the result was a mess, exactly as you said! peppers belong under the broiler, already deseeded and skin up! 🙌🏻
Hi hellen just wondering here
What is wrong with simply peeling the peppers with a peeler (they sell serrated peelers that are great for peppers and tomatoes)
Honestly wondering
that wouldn't give them the smokiness. I also can't imagine peeling raw peppers to be very easy no matter what peeler you have.
I will be calling this Helen's Silky Peppers. I like it better!
The description was too good to be true to the extent that I was angry
Such a good teacher!! Recipe looks delicious. It reminds me of our catalan-aragonese (spanish) escalibada, which is delicious!
Which is more beautiful this recipe or this woman...
Why is the way the onions are sliced important?