piperade stir-fry {ffwd}

piperade stir-fry

After cooking over three-quarters of the recipes in Around My French Table for French Fridays with Dorie, I’d characterize the recipes as falling into one of two camps. One would be a set of classic French recipes that are broken down into steps that make it less intimidating and very doable for a patient home cook. These have expanded my cooking horizons into uncharted territory. The other category are super simple recipes that delicious and serve as a launching off point for a multitude of variations for the creative cook. This week’s recipe for Piperade Stir-Fry falls into the second category.

This quick side dish goes with anything and takes little effort to put together. Strips of multi-colored bell peppers are stir-fried. The flavor is boosted by adding vinegar which caramelizes as it boils away. Finally, a handful of slivered red onion, a dab of minced garlic, and a sprinkle of red pepper flakes and Voila!

Plate of Peppers

I loved the vibrant colors and the tangy undertone of the vinegar. I used red wine vinegar, but this would be amazing with balsamic vinegar. I served the peppers with roasted chicken, but it would be just as good with steak or fish. The piperade stir-fry would also complement olives and other nibbles on an appetizer platter. I look forward to adding vinegar to other vegetables as the summer progresses. I’m thinking sugar snap peas, green beans, carrots, and other firm vegetables.

peppers in the pan

To see what my Dorista friends thought of their peppers, check out their links here. This one hardly needs a recipe, but you can find it in Dorie Greenspan’s book Around My French Table.


Posted on 30 May 2014, in French Fridays with Dorie and tagged , . Bookmark the permalink. 14 Comments.

  1. I too was newly aware that my red whine vinegar is severely underused. I like the idea of using this treatment on snap peas!

  2. Your peppers look beautiful. My week got messed up, but maybe tonight. I think I’ll try your suggestion of balsamic vinegar.

    You are right about the recipes. I guess this time it’s good that it’s just a suggestion, since I don’t have the book with me!!! Enjoy your weekend!!

  3. Yup, I loved this, too…and love your ideas for other ways to utilize this yummy recipe! Does Howard eat peppers?

  4. This one worked well for me too.

  5. Balsamic would be interesting… probably best served with beef… something that can stand up to the balsamic… now you got me thinking about vegetables and vinegars…hmmm.

  6. Helyn Benjamin

    Hi. St. Petersburg great. In Helsinki now. Off to ice palace and vodka tasting. Love xxxxx

    Sent from my iPad


  7. This was indeed a lovely side. Like your idea of adding vinegar to other veggies. I have to try that soon.

  8. I agree with your division of the recipes. I also like the way Dorie presents the diversity of influences that make up France’s cuisine these days.

    Great ideas for other vegetables to try with this technique.

  9. Wow, over three quarters of the way through. It’s sad to think that it will one day be over. I need to look around and see if I can’t find another book with a mix of sweets and savories to tackle.

  10. susanelester

    I love how colorful this is – I’m glad you enjoyed it!

  11. Yes, it was nice to bring out the red wine vinegar for a switch. This was such a colorful dish – I did love the colors.

  12. This was colorful and I shall remember your tip on balsamic in future!

  13. It’s hard to believe we’re over three-quarters done. I love that I learn something new even from the simple recipes in this book – like how vinegar perks up vegetables.

  14. Great idea to use with snap peas!

Thanks for visiting! Leave me a comment to let me know what you think. I love comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: