petey
Senior Cook
Does anyone have any good Basque recipes?
Preferably non-seafood.
Preferably non-seafood.
Just what type of recipe are you looking for? soup,salad, veggies,meat,fish? My husbands aunt was Basque so I might be able to help.From what I remember of eating at her table the food was much the same as my mother-in-law who was Italian
kadesma
Highly specialized cooking request, Petey.
As it's surrounded by water, I don't know how you'll find much without fish. Maybe lamb. If no response here, many spanish dishes I would think were similar.
Petey,
try this I love it.
Get loin lamb chops with plenty of meat on them...About an inch thick..Bring the meat to room temp then put them on a HOT skilet or grill to sear them..Brush them well with garlic oil, remove from pan or grill and stand them leaning against each other in a metal pan, place the pan in a preheated oven set to the degree of doneness you prefer example 350-rare 400 m3d. 425 well leave 15 min remove add salt and pepper and serve on a heated plate...
thiswas served with a potato omelet, green salad appy's sometimes just depended on what was at hand...will give you the recipe for the omelet if you would like it.
kadesma
My feelings on salting, each of us has our own way of doing things, if you prefer to salt first, by all means do it..Thanks, I'll copy and paste it to my recipe folder if you dont mind. Definitely share the omelet recipe . One question, would it be ok to salt the meat before i cook it? I always season my meats with kosher salt before i cook it. I was never a fan of iodized table salt.
Hope you like artichokes. Put the chopped contents of 3 packages of frozen thawed artichokes in a bowl add I pack of chopped frozen spinach well drained, 1/2 c chopped fresh Italian parsley, 4 large cloves garlic crushed,1/4 c. of parmesan, 1/4 c. evoo,s pich or two of fresh grated nutmeg, salt and pepper 1/4 c. dry french bread crumbs and then add in 4-6 lightly beaten eggs, pour all this into an oiled baking dish and bake at 350 til eggs are set and top is lightly golden about 35-40 min...remove from oven and let come to room temp to get the full flavor..nice with a salad and a slice of buttered french bread...Enjoy
kadesma
I don't know if it's a traditional thing, I just know my husbands Aunt use to make this often..There was never a birthday that this wasn't on the table..I don't think she had a name for it, it is just a fritata or torta as I call it..Wow! That sounds good? Is that a Basque dish? What is the mane of it?
I don't know if it's a traditional thing, I just know my husbands Aunt use to make this often..There was never a birthday that this wasn't on the table..I don't think she had a name for it, it is just a fritata or torta as I call it..
kadesma
Petey,
I got this cookbook for christmas, last year. It has lots of Basque recipies, as well as those from the other parts of Spain. Everything I've tried has been a keeper!
Amazon.com: The New Spanish Table: Anya von Bremzen: Books
I recently saw it at half price books, so you may try there, if you have one close.