Bell peppers and Jimmy Nardello peppers shine in late summer recipes that utilize their floral sweetness.
There aren’t many foods I don’t like, but I’m adamant about disliking bell peppers. I can eat them in cooked preparations where they’re mixed in with other aromatics, but raw bell peppers — whether on their own or mixed into things like potato salad — is my nightmare. Their vegetal flavor always tastes off in those preparations. And aside from an etouffée or gumbo that I make once a year when I’m feeling homesick, I never bring a green bell pepper into my house.
There is one time of the year, though, when the mood strikes to go all in on bell peppers — and that’s right now. As soon as I see the beautiful streaked purple specimens hit the farmers market, I buy a couple pounds to prepare one of, ironically, my favorite dishes: Basque piperade. It’s simply lots of bell peppers slowly cooked with garlic, tomatoes and espelette pepper until the bell peppers are soft and unctuous. There’s no better match for a grilled fillet of fish in summer.
Also, at this time of year, the sweet, witch-finger-long Jimmy Nardello peppers pop up in markets and almost all Californians flock to them like East Coasters do to ramps. In addition to that piperade and an impromtu ratatouille that I made last week, here are some other pepper-prone dishes I’m saving to make this week.
Traditional paprikash uses Hungarian wax peppers, but I like to use up all my sweet bell peppers to make an easy piparade-like sauce for this . You can make the sauce in the cool part of the day, keep it in the fridge and either warm it up or have it cold spooned over grilled pork chops when you’re ready to eat.is wonderful. The smoked paprika adds plenty of depth to balance the peppers’ sweetness. Spoon it over cucumbers, dip little gem lettuce leaves in it or spread it under grilled chicken.
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