This week's French Fridays with Dorie recipe features assorted colors of pepper, stir fried together with an onion (supposed to be red, but I had white), garlic, olive oil, piment d'Espelette (I just used chili powder) and red wine vinegar. It was straightforward enough, and became a good topping for a burger. It didn't really wow me, though. We learned to make a similar recipe in an Italian cooking class that I'm taking here in Napoli, and that one has a lot more pizzazz--the peppers are roasted, then mixed with lots of garlic and parsley, oil, and white wine vinegar. I'd go that route in the future.
This week, I also caught up on the recipe for Roasted Rhubarb. I saw some rhubarb at the Commissary for the first time ever, so I snagged it, ran home, and made this. Fortunately, the only other ingredients are sugar and lemon zest, because I didn't really know what the recipe entailed when I bought the rhubarb, I just knew I had a rhubarb recipe to do. I threw in some strawberries, too, because I was alarmed by how sulfuric the rhubarb smelled when I was cutting it up. Does it always smell like farts? I've never used it before. I thought strawberries could only help.
I made Smoked Salmon Waffles for dinner tonight. I'm really not a huge smoked salmon fan, and this was a bit much for me. I put a poached egg on top of the waffle, because poached eggs improve everything they touch. Still, I couldn't finish the whole waffle. The fishiness just got to be too much.