From The Gourmet Prescription: High Flavor Recipes for Lower Carbohydrate Diets, by Deborah Friedson Chud, M. D.
Makes 4 servings
The piperade in this recipe still bears sufficient traces of its Basque heritage to be recognizable, despite its smoky perfume. Although it accompanies lamb here, it pairs just as readily with chicken and fish. It has miraculous staying power in the refrigerator and can be made up to a week in advance.
1. Heat the oil in a nonstick skillet over medium heat. Add the onions and sauté until soft and golden, 2 to 3 minutes. Add the garlic and sauté for another minute. Add the peppers with any accumulated pepper juice and stir to combine. Season generously with salt and pepper and remove from the heat.
2. Prepare a hot fire in the grill. Season the lamb chops on both sides with salt and pepper. Grill for about 4 minutes per side for medium-rare meat (130 degrees), or longer to desired doneness.
3. Divide the chops among 4 plates. Spoon one-quarter of the piperade over each serving and garnish with the parsley. Serve immediately.
Smoked Bell Peppers
Makes 8 servings
If you have never tasted smoked peppers, you are in for a treat! They are delicious alone, stuffed, or added to salads, sautés, omelets, and frittatas. Pureed, they make an unusual base for, or addition to, a sauce. They are easier to prepare than roasted bell peppers because they do not have to be skinned.
1. Prepare a stovetop smoker with 1 tablespoon apple or cherry smoking chips. Place the peppers cut side down on the rack, making sure they do not touch the sides of the smoker because at any point of direct contact, they will burn. Half-close the lid. Place the smoker on an electric burner preheated to medium or on a gas burner turned to medium-high. When the first wisps of smoke appear, close the lid. For crisp-tender peppers that will be used in another recipe, smoke for 20 to 30 minutes. For softer, silkier peppers, smoke for 30 minutes. Then remove the smoker from the heat and leave the peppers in the closed smoker for an additional 20 minutes.
2. Use the peppers immediately or store in the refrigerator for up to 1 week.
From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film.