Pipérade is a quintessential Basque dish, originating in the far-most southwest of France, on the border with Spain, below the Atlantic Pyrenees. It combines the traditional regional ingredients with a little quandary. Is it a side dish, or a meal on its own?
Absolutely, the recipe holds true to the region, using produce that was available at the time ~ bell peppers, tomatoes and onions. The addition of garlic, eggs, ham, prosciutto, chicken or seafood makes it a more substantial dish. If you want a little bite, add a pinch or two of paprika.
I am hooked on these deviled eggs… YUM!
|Layer of frozen berries|
|After pouring soda over the top of the cake mix|
Some of the reviewers stated that they stirred the cake mix and soda together before baking. The recipe says that stirring it makes a smooth cake-like topping, instead of a crust like cobbler.
Pam's note: Update June 23rd: I made it using the white cake mix---it's even better!
4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple (I used Granny Smith), peeled and diced
Pepper and salt, if desired
Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.
Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in; place in casserole dish.
While chicken is baking, cook spaghetti according to package directions.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea