Piperade

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From another thread.

Knife talk

Hi Ray, Marco Pierre White is the wrong example for your statement, because he is that rare professional chef who gave up his three stars and fame to basically become a home cook again. If you look at below video you will see a home cook. Like you, he is just having fun, but in his own way, as someone with extremely honed cooking skills. (Look at extreme knife skills from 3.00 min on) [Marco Pierre White - Salmon Piperade - Delicious Food Cooked Simply - BBC Maestro]

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The tomatoes have given way to the peppers!

Roasted

I’ll be making versions of red pepper paste too.

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I forgot about caponata!

Here’s some caponata! David Leibowitz recipe, mostly.

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It’s time! Piperade, peperonata, caponata…

Anyone else? Starting to think I am talking to myself on this one!

[a_m (Adam)]

I tried the following recipe last week; I think it fits in with the general theme of the thread:

Baked Fish With Slow-Cooked Peppers Recipe

Peppers are definitely the star of the show here. I used four bell peppers and a mix of other stuff from the garden - four or five jalapenos, a few “sweet heat” peppers, and a couple of scotch bonnets (which are not coming in very hot this year, so no problem there). Slow cooked in oil with some onion, they get super sweet and are a great combination with the fish.

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That sounds excellent!