3 tablespoons
ground piment d'Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)
Not exact matches
2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp
ground cumin 1/2 tsp
ground coriander 1/8 to 1/4 tsp
piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
The company sources some unusual spices, too, such as Sichuan peppercorns, Grains of Paradise or
Piment d'Espelette, a
ground chili pepper from the Espelette region of France.
270 g soft, silk tofu whole sea salt, just enough to taste 4 - 5 fresh chives sprigs, cleaned and finely chopped half a teaspoon
ground or powdered
piment d'Espelette the juice of 1 lemon 130 ml extra virgin olive oil
Ingredients 270 g soft, silk tofu whole sea salt, just enough to taste 4 - 5 fresh chives sprigs, cleaned and finely chopped half a teaspoon
ground or powdered
piment d'Espelette the juice of 1 lemon 130 ml extra virgin olive oil Makes 1 medium jar.
6 cod fillets 230 g / 8 ounces chorizo 45 g / 1/2 cup tablespoons grated Parmesan cheese 45 g / 3/4 cup tablespoons of breadcrumbs 15 g / unsalted butter Olive oil
Piment d'Espelette Coarse sea - salt and freshly
ground black pepper
The ingredient
piment d'Espelette is a French variety of mild
ground chile.