Saturday, May 28, 2005

Week 6 - PIPERADE

Saskatchewan Menu of the Week - May 21.

Breakfast – Yogurt with preseved apples.
Lunch – Bread with mustard and sliced tomato.
Dinner – Piperade.

Piperade
Here’s a great French egg dish called Pipérade. From May to December, I can find every ingredient produced locally.

1 small green or red pepper (or both), sliced thinly
1 small onion, sliced
1 clove of garlic, crushed
4 tbsp butter
1/3 cup cooked ham or smoked pork, small dice
fresh basil leaves (or dried)
1 tomato, chopped
6 eggs

Sauté the pepper, onion and garlic in 2 tbsp of the butter until soft. Stir in the ham, tomatoes and basil, and season with salt and pepper. Cook through, place in a small bowl and keep warm.

Melt the other 2 tbsp of butter in the skillet. Mix the eggs and pour into the pan. Cook, stirring now and then, until the eggs begin to set. Spread the pepper mixture on top and cook until the eggs are done to your liking. (I prefer them soft and moist.) Serve in wedges garnished with a bit of fresh basil.

Sources: Bennett eggs; vegetables from the farmers' market.

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