Espelette Piperade

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The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French
part of Basque country. At first the Espelette farmers formed
cooperative enterprises to protect their interests, and eventually they
applied to the National Institute for Trade Name Origins for an
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was
granted to Espelette peppers and products, giving it the same protection
as more famous names, such as Champagne sparkling wine. Only ten
villages are allowed to use the name “Espelette”: Espelette, Ainhoa,
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000
acres. Piperade is a colorful pepper sauce that is only spicy when made
in the Basque region. This simple but delicious sauce is often served at
the Celebration of the Peppers in the village of Espelette. Serve it
over boiled potatoes and green beans.

Ingredients

1/2 cup olive oil
4 medium onions, chopped
3 cloves garlic
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons Espelette powder, or more to taste (substitute hot paprika
or New Mexico red chile powder)
Pinch of thyme
Salt and pepper to taste

Instructions

Heat 1/4 cup olive oil in a large saute pan and saute the onions and 
garlic for 5 minutes, stirring occasionally. Add the bell peppers and
cook over medium heat for 10 minutes. Add the tomatoes and Espelette
powder and cook for 20 minutes, stirring occasionally. Add the thyme,
salt, and pepper and transfer to a bowl. For a smooth sauce, puree this
mixture in small batches in a blender or food processor.

Axoa Lamb with Espelette Pepper

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Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.

Ingredients

  • 1/4 cup olive oil

  • 2 onions, finely chopped

  • 2 cloves garlic, finely chopped

  • 4 green bell peppers, finely chopped

  • 2 red bell peppers, finely chopped

  • 1 ½ pounds lamb, cut into ½ inch cubes

  • 2 tablespoons Espelette pepper powder

  • 1 ½ cups beef bouillon

  • 2 bay leaves

  • Salt and pepper to taste

Instructions

In a large pot, heat the olive oil. Sauté the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and sauté for 5 minutes, stirring occasionally. Add the lamb and sauté another 5 minutes.

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes. If using potatoes, simmer until the potatoes are tender. Add salt and pepper to taste.

 

Sliced Veal with Espelette Peppers

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This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.

Ingredients

  • 1/4 cup olive oil

  • 1 onion, sliced

  • 1 clove garlic, chopped

  • 4 green bell peppers, seeds and stems removed, finely chopped

  • 2 red bell peppers, seeds and stems removed, finely chopped

  • 1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces

  • 1/4 to ½ cup Espelette Puree

  • 2 teaspoons freshly chopped thyme

  • 2 bay leaves

  • 1 cup beef bouillon

  • Salt and pepper to taste

Instructions

In a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.

Chicken Basquaise with Espelette Piperade

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Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Ingredients

  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d’Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste

  • Instructions

    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.