Pipérade is a quintessential Basque dish, originating in the far-most southwest of France, on the border with Spain, below the Atlantic Pyrenees. It combines the traditional regional ingredients with a little quandary. Is it a side dish, or a meal on its own?
Absolutely, the recipe holds true to the region, using produce that was available at the time ~ bell peppers, tomatoes and onions. The addition of garlic, eggs, ham, prosciutto, chicken or seafood makes it a more substantial dish. If you want a little bite, add a pinch or two of paprika.
I am hooked on these deviled eggs… YUM!
|Layer of frozen berries|
|After pouring soda over the top of the cake mix|
Some of the reviewers stated that they stirred the cake mix and soda together before baking. The recipe says that stirring it makes a smooth cake-like topping, instead of a crust like cobbler.
Pam's note: Update June 23rd: I made it using the white cake mix---it's even better!
4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple (I used Granny Smith), peeled and diced
Pepper and salt, if desired
Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.
Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in; place in casserole dish.
While chicken is baking, cook spaghetti according to package directions.
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding