I heard about a spice called Piment d' Espelette, so I ordered a tiny bottle of it

K

karennoca

Well-known member
Oh my! Since we are grilling hamburgers for dinner tonight, and dressing them with roasted Hatch chiles and sharp cheddar, I went looking for a recipe for making a sauce with my new spice. I found a mayonnaise, shallot, lime zest, sherry wine vinegar recipe and it used 1 teaspoon of my new spice. It is soooo good. The one teaspoon made a large dent in my tiny jar so I went back online and ordered a bulk package of it. It can be used anywhere paprika or cayenne pepper is used. Some swear it is best on fish, others say pasta, the reviews are outstanding. It is very expensive, and I am wondering if I did myself any favors...but I can say, it is awesome.

If you do order, be sure to read the label, it should have the AOC or AOP to verify authenticity. I got my tiny jar from Sur la Table, the bulk packatge from Amazon.

 
Love this stuff....

... I am very protective of my bottle, I have one brought from France (I know, it sounds soooo snobish) and one bought from Spicery, a store from California. If Phil comes close to the bottles I growl.

this is one recipe that I think make that spice shine (if you don't have fennel pollen, don't worry, you can use a little ground fennel)

http://bewitchingkitchen.com/2013/01/11/cider-marinated-pork-kebabs/

http://bewitchingkitchen.com/2013/01/11/cider-marinated-pork-kebabs/

 
I used to buy it in Paris, at the wonderful Fauchon. It's typically a Basquaise ingredient.

Basque has a great deal of appeal to me as the flavour are profound and in your face.

 
I love the d'esplette--Dorie Greenspan's Around My French Table

has a few recipes that call for it--I bought it in Biarritz last year. (I just love saying that too! LOL)

The Basque Tortilla in Dorie's book was really good!

I think you'll find a lot of uses for it. I use it in the tomato almond dip that I had posted earlier this summer...

 
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