Sentences with phrase «of piment»

Finish with a drizzle of olive oil and a light dusting of piment d'Espelette and serve.

At Williams - Sonoma, I've paid $ 12.00 for one ounce of piment d'Espelette.

Not exact matches

Among the various kinds I can mention only the pimmt - cafe, or «coffee - pepper,» larger but about the same shape as a grain of Liberian coffee, violet - red at one end; the piment - zoueseau, or bird - pepper, small and long and scarlet; — and the piment - capresse, very large, pointed at one end, and bag - shaped at the other.

By Lafcadio Hearn Old Marketplace of the Fort, St. Pierre, Martinique Pimento is an essential accompaniment to all these dishes, whether it be cooked or raw: everything is served with plenty of pimento, — en pile, eti pile piment.

In fact, the pungent pods are an important economical factor in Yucatan, and there are even discussions to gather some sort of regional protection for Yucatan Habaneros, not unlike peppers in other countries, like Pimentón de la Vera in Spain or Piment d'Espelette in France.

That chile is piment d' Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in that part of Basque country.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until sofpiment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until sofPiment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Grown in the garden of the London Horticultural Society, 1832: Chili Peppers: Yellow Tree Capsicum, Red Chile, Small Red Chile, Tree Capsicum, Piment Longue Petit Tardif, Long Chile from the East Indies, Long Chile, Long Red Chile, Black Chile, Piment Violet, Indian Small Red, Cayenne Pepper.

The French names for capsicums are «piment,» «poivrons,» «pevrots,» and «corail of the gardens.»

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.

Even «Piment d'Espelette» has its origin in the name, and I heard of Calabrian efforts to protect «Peperoncini di Calabria.»

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.

Now add the pepper (optional), cooked brown beans and cooked chickpeas and cook them for a couple of minutes, add cumin, smoked paprika, all spice (piment), salt and pepper to taste.

hot smoked paprika (honestly, anything with a little bit of heat and peppers would work well here like cayenne or piment d'espelette) and 1 tsp.

Then there is the regional factor, which states that in order to have a Protected Designation of Origin, the product must come from a strictly defined geographical area — as with Piment d'Espelette, which is grown within a group of just ten villages.

After I had completed my research on the fiery cuisine of the Mascarenes, I decided to prepare piment limon, a condiment that was raved about in an article in Condé Nast Traveler.

Piment de Espelette, a chile from the Basque region of southwest France, was granted an A.O.C., along with the products made with it.

Europe also has some peppers that thrive best in their original microclimates — see our reports about Piment d'Espelette in the Basque district France, or Peperoni de Senise in the Basilicata region of Italy.

The influence of chiles is evident in the variety of hot sauces available, including the piment limon that is a trademark of Rodrigues; rougaille, a spiced - up French tomato sauce; chile pastes; and the Indian chutneys.

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

It is specified variously, as «Pimientos Dulces,» «Pimientos Molido,» «Piment Rouge,» «Spanish Sweet Pepper,» «Chili Pepper,» etc., according to the lingual usage of vendor and consumer.

I love Hélène Darrozerestaurant, maybe because there are few women chefs in France, you see the esthetics of a woman behind the dishes AND she is a great chef also, she comes from the south - west of France, where I lived for some time, so the typical flavors of this region are exposed in her cooking: she cooks everything in duck fat, and she uses the «piment d'Espelette» THE ingredient present in almost all my dishes.

The ingredient piment d'Espelette is a French variety of mild ground chile.