How To make Piperade Frittata
8 eggs
beaten
1/4 cup cold water
3 tablespoons Parmesan cheese :
grated
1/4 teaspoon salt
3 large basil leaves (fresh) chopped
1 1/2 cups piperade*
1 tablespoon olive oil
3 tablespoons ham :
finely diced
Pepper to taste 1/2 cup chunky tomato sauce :
(optional)
Beat together eggs, water, cheese, salt and basil. Stir in piperade. Heat oil in 10- to 12-inch nonstick skillet. Add ham; saute over medium-high heat for 2 minutes. Cook until set on bottom. Reduce heat to medium. With spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook until set, 1 to 2 minutes. Continue lifting and cooking until egg is completely set and lightly browned on underside. Flip frittata and brown top side, about 2 minutes. Transfer to platter; dust with pepper. Cut into 4 wedges. Top with tomato sauce, if desired.
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How To Make Bell Pepper Coulis | Chef Jean-Pierre
Hello There Friends, Bell Pepper Coulis is one of my most favorite sauces. Such a versatile sauce that can be paired with so many different dishes. I use this Bell Pepper Coulis in many of my recipes and I'm sure you will incorporate it to some of your recipes too! Let me know what you think in the comments below.
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Omelette espagnole | Déjeuner parfait pour les étudiants
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Bienvenue ! Sur cette chaîne, vous trouverez une variété de vidéos de cuisine et de types de recettes. La plupart de nos recettes sont rapides, faciles et économiques. Nous proposons également des recettes un peu plus complexes et même des recettes père fils où je me retrouve en tête-à-tête avec mon fils en cuisine. N'hésitez pas à vous abonner pour ne rien rater. En bref : des recettes rapides, faciles et économiques qui plairont à toute la famille !
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Aquitaine - Home of the chilli powder famed by gourmets across the world | At our Neighbour's Table
The French part of the Basque Country lies in the Aquitaine region and stretches from the Atlantic along the Spanish border. A lot of rain makes the landscape at the foot of the Pyrenees shine in vibrant green - an ideal climate for the Gorria chillies. According to legend, one of Christopher Columbus' sailors brought the chilli seeds from Mexico to the Basque Country. They have been cultivated here since 1650 and harvested from mid-August until November.
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Thierry Hiriart's family has been growing the pods for many generations, and today they have around 20,000 plants. The pods are dried for two to three weeks, put in an oven for two more days and then ground into a chilli powder that is known to gourmets beyond the borders of France: Piment d'Espelette, named after the village of Espelette. It has had a protected designation of origin since 2000. It is milder than cayenne pepper, smells of ripe tomatoes, peppers and has a subtle grill note. It is even used in chocolate, cheese and jam. But above all in Basque cuisine. Thierry's wife Marie-Laure prefers to use her Espelette chilli instead of pepper to season her dishes such as piperade, a Basque omelette made of tomatoes, onions, garlic and peppers, and chilindron, a lamb dish. Her three small children are also already used to the mild spiciness. Her friend Maritxu Amestoy likes to use it on her kale chips. For a dinner together, the women bake a Basque cake with cream filling for dessert.
At our Neighbour's Table - Aquitaine | Season 2019 - Episode 235
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