Baked Basque-style crab with sherry in Main Courses. This version uses ready-prepared crab meats baked in ramekins.
This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.
This easy and delicious Basque tuna stew (marmitako) is bursting with flavor and is ready in less than an hour! It's perfect for dinner tonight.
Chicken breasts have a bad reputation -- too often they're considered nothing but diet food, and dried-out diet food at that.
In his 22 years living in this country, José Pizarro has never spent so long without going back to his native Spain. Top of the list for when he is allowed to t
Most dinners at the traditional Basque family-style restaurants start with soup. Typically, this first course consists of a simple vegetable soup. With beans and bone broth, this soup can even serve as a main course. Yvonne Etcheveste, former owner of the Chateau Basque in Bakersfield and my cousin, shared her version of Basque vegetable soup...
With winter starting officially as of this past Saturday, I’m finding myself seriously craving some soup. I’m more than ready to make some pressure cooker pho, pasta e fagioli, and even some carrot…
After our trip through the Basque country, we’ve been wanting to bring some of the flavors we enjoyed there to our kitchen back in...
Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.
Axoa d'Espelette is a delicious Basque stew from France made of chopped or ground meat. Easy gourmet comfort food & great to make ahead. Gluten free.
A Savory Dish Which Is Sure To Become A Favorite In Your Home. In the growing celebrity world of celebrrity chefs, Pierre Franey cannot be considered a big TV star. In fact, his cooking shows were long time staples of PBS. However, he is huge, a...
The origins of this fish soup or stew come from the Basque fishing boats, where the appointed cook had to be original and feed everyone with the left overs and trimmings of the day’s work. The name marmitako comes from the word ‘marmita’, a casserole dish used on the fish boats to be able to cook for hungry fishermen. The recipe has developed with time to become more refine but the basics of potatoes and bonito tuna are still there.
With winter almost here, this Basque Lamb Stew seems like a good way to warm up ... robust, hearty, full of flavour. It's the time of the year when comfort food tops the list.
This recipe for gâteau Basque (Basque cake) is perfect alongside coffee, tea, or anything else for that matter! You need only a handful of ingredients to make this delicious dessert.
Almost magically existing between Spain and France, the Basque country is a land filled with vibrant flavors and foods. Here are some favorites.
As finals approach, I’ve frozen a few soups so I won’t need to subsist on takeout this December. I recently tried a recipe for Basque White Bean Soup from my perennial favorite, the Moo…
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
Original recipe of the ttoro, a kind of soup from the Basque Country: how to prepare it, with which ingredients, with which wine to taste it.
Often referred to as Txuleta (Chuleta in Spanish) or Txuleton, these enormous rib steaks, hence the ‘…on’ at the end, have become a popular feature in many restaurant menus across the whole of Spain. Yet the birthplace of the txuleton steak is in the heart of the Basque region, in a small village called Astigarraga, just outside San Sebastian, where all the top sagardotegiak (cider houses) in the region have their base. The tradition was for Basque farmers to exchange beef for cider at the famous cider house tastings which were carried out every year around this small village. These cider tasting sessions used to involve the cider maker tasting lots of cider with wholesalers, restaurants, farmers, private individuals and gastronomic clubs, who would turn up and sample the various kupelas (wooden barrels) of cider and choose the one that they felt was in the best condition to be purchased. As cider tastings became more popular within the region, locals would bring their own food, transforming these tastings into more of a social gathering, where some of the beef exchanged would be cooked over charcoal, giving birth to the txuleton steak and the origin of the txotx season. The txotx season (pronounced ‘choch’) is nowadays a ritual that has become a popular gastronomic event in Basque society. A custom that is carried out following the first contact with the cider inside the kupela; that usually happens on the Friday before 20th January, San Sebastian’s day and goes on until the end of May. Nowadays, cider houses have improved on their facilities and are now prepared to cater for all visitors, serving a traditional cider house menu during the whole of the txotx season. The traditional cider menu has been fixed since the 1960s and includes two of the most important products in Basque cuisine: bacalao (salt cod) and the txuleton steak. The menu starts with a salt cod omelette followed by a classic dish also made from salt cod, such as bacalao pil pil, bacalao with peppers or bacalao in salsa verde. After that, the star of the show, the txuleton steak, cut to order, cooked over charcoal and served with a portion of chips and green salad. These huge steaks tend to be shared. For dessert, a cured Basque cheese such as Idiazabal, made from raw ewes milk is normally served accompanied by quince jelly and locally grown walnuts. Basques believe the best way to drink cider is by “breaking” it; that is, allowing gravity to send it crashing into the side of the glass, momentarily aerating it. You are only meant to fill two fingers worth of cider in your glass. The aromas of the cider open up, and you drink it while it is still lively and frothy on the surface. Any left overs are normally discarded, but that’s up to you. In the most traditional cider houses, each guest receives a cider glass and at various intervals a txotx is called. At that point, everyone who wishes to drink more cider gets up and heads to the cider barrels. The large barrels, which are stored horizontally, have a small tap in the lid at about head-height. This is opened by the cider maker or the first guest to reach the barrel and a thin stream of cider exits, which the guests catch with their glasses as low down as possible to aerate the cider. People then return to their tables to continue with their meal and cider until the next txotx is called. During a cider menu tasting, guests can drink as much cider as they want. The traditional Basque cider glass is a thin, wide tumbler specially designed so you can easily catch the cider and break it properly. Although they do say, that the glass is wide because Basque people have big noses, so that way, they can fit their nose in the glass and get to smell the cider properly. So, where does the best txuleton come from? What type of beef is it? Why it is served so big? These questions are key in order to understand, be able to select and prepare the ultimate cider house steak. It is widely known in Spain that the highest quality beef comes from the region of Galicia, Valle de Elsa and the region Leon in the Northwest of Spain. Galician beef tends to come from old cows between 8 and 15 years old. This type of ageing allows for more natural grass-fed marbling of the meat, so that it’s comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher fat content and as such more marbling, giving these steaks a distinct and unique flavour. Rubia Gallega (Galician Blonde) is probably the most widely known Galician cattle breed. The name comes from the colour of the animal’s coat. Galician blonde has excellent maternal qualities and a good ratio of meat leverage. Dry-ageing is another topic that has become quite influential when serving the ultimate steak. Between 10 and 12 day maturing is enough to serve a decent steak. In this country, the sentence: ‘matured for 28 or 30 days’ is the usual ringtone but try 100 days… This type of marathonian dry-ageing is becoming quite popular by some chefs like Jean Marie Le Bourdonnec, a Breton obsessed with serving the best possible beef. Bourdonnec’s process sees the beef mature classically for 20 days to tenderise before moving it to a second cycle where the beef is treated with melted fat infused in herbs and then wrapped in a cloth which has previously been dipped in fine Scotch…oh yea. The wrapping and dipping in whisky is repeated every 10 days. After 100 days and once the dry and oxidised outer layer has been removed, the beef loses 60% of its weight, as all unnecessary water which was retained within the muscle fibres has been removed. Cooking on charcoal is one thing, everyone can spark a ‘barbie’ and bang a few steaks out but cooking on charcoal well is another thing. If not, ask Victor Arguinzoniz from Asador Etxebarri, who has specialised in charcoal cooking for a number of years and has lifted his small laid back restaurant outside Bilbao to International recognition, ranking number 13 in the world for his smoke-kissed, ultra-fresh ingredients menu concept. Regarded as the founding father of creative European barbecue, Victor prefers to cook his famous Galician steaks on charcoal made from grape vines, as the aromas that coat the beef are far more intense. At home, I would recommend making the charcoal from good quality widely available wood such as oak. Don’t use readymade charcoal from supermarkets; you don’t know what has actually gone into that charcoal. Making your own charcoal gives the sense of ownership and control over how you flavour your food. I like to burn herbs like rosemary and thyme over the charcoal just before I place the steak to cook. The herby smoke flavours the beef and provides a nice touch. Cooking times are also crucial when cooking txuleton steak. The thickness tends to be between 6 and 10cm (2 and 4 inches) which means each side of the steak needs to be cooked for longer than normal. The meat is always served rare because of the higher amount of fat vs meat ratio. If the steak is cooked for too long, the fat will contract and toughen the steak. It is also key to serve the steak thinly sliced on a hot plate. The plate will keep the beef warm so the fat doesn’t go cold and once again contract. Txuleton is classically served with a green salad with spring onions and cider dressing, chips and roasted red peppers. Here is our Galician Rib Steak recipe for you to try!
This hearty Basque Chicken with Peppers and Tomatoes, also known as Poulet Basquaise, is a vibrant dish that perfectly encapsulates the essence of Basque country cuisine. A delightful blend of tender chicken, bell peppers, and tomatoes, simmered with aromatic spices, it's a meal that's both comforting and bursting with flavor.
These Basque-Style Baked Eggs are loaded with Spanish flavors, easy to make and done in just 30 minutes. Naturally Vegetarian + Gluten Free.
Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.
Basque cuisine has long been a favorite among epicureans. But to really experience the Euskadi at home, make these humble yet dignified classic Basque recipes.
This easy and delicious Basque tuna stew (marmitako) is bursting with flavor and is ready in less than an hour! It's perfect for dinner tonight.
I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.
Basque Cheesecake is a famous type of Cheesecake that Originates from the Spanish/French Basque Country. A delicious crustless cheesecake that is light, creamy and has a delicious unique flavor. Here is how its done.
Michel Roux Jr is one of the best-known French chefs. In his new book, The French Revolution, Michel revisits the classic dishes from his Gallic heritage but with a modern approach - adapting his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options
Piperade is the perfect accompaniment to poached eggs and ham, or it can be used as a sauce for pasta or served with fish or meat.
A streamlined, simplified version of a delicious Basque-style stew of chicken, chorizo, aromatic vegetables, and herbs.
This collection of Basque recipes is the most popular article among our readers.
From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.
Braised chicken with onions, bell peppers, garlic, green and Kalamata olives, artichoke hearts. Served with lemon wedges for brightness. A delicious, briny dish!
A revival of a California Basque boardinghouse dinner - a boisterous, family-style meal that involves copious food, drink, and conversation.
This Basque risotto, known as “riz Gaxuxa” (pronounced Gachoocha) is a quintessential dish from Basque country. This one-pot rice dish features smoky chorizo sausage, chicken, pancetta, bell pepper…
The Heart wants what the Heart wants. What can I say. I’m an emotional/stress eater, and this weekend was a rollercoaster. I needed a meal to comfort me. Saturday morning while on a trip with…
Some fresh herbs are all you need for this pot of mussels.
Pimento peppers and garlic make for a great potato side dish from the French-Spanish border.Thanks to Nick of emazing for sharing this great recipe !
Gâteau Basque The first time you step off the plane (or train or bus) into the cool, humid air, you could be forgiven for thinking you’ve arrived in the wrong country by mistake. …
I must confess…I have a problem…I collect cookbooks. I haven’t counted them in a while, and I’m afraid to see how many I own. Spanish, Portuguese, Azorean, canning, Dutch …
Pipérade, a sauté of onions, peppers, and tomato, adds a sweet Basque flavor to tuna.
I must confess…I have a problem…I collect cookbooks. I haven’t counted them in a while, and I’m afraid to see how many I own. Spanish, Portuguese, Azorean, canning, Dutch …
Nigella's Chicken Basque is a zesty and lively take on traditional Basque food. This dish is easy to make and has soft chicken legs, sweet bell peppers, juicy tomatoes, and spices that smell good. A great weeknight meal that only takes 15 minutes to prepare and 30 minutes to cook.
This is a nice tangy dressing that has been handed down from generation to generation. It does have to sit for a few days to meld.
Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you'd like.
Spanish Dishes have been prepared with foods the same as they were hundred of years ago. Spanish Desserts are world famous & have been copied by others.
