Bacalao (Salt Cod)
Wash the cod, changing the water three or four times. Soak it
overnight in water to cover. Drain. Cut the fish into 2-inch pieces.
Place the pieces in cold water to cover, bring to ... Read More
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Bacalao A La Viscaina
MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting... Read More
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Basque Shepherd's Pie
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine reserved
drippings, peeled, thinly sliced potatoes... Read More
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Basque Style Steamed Clams (almejas Guisadas)
Wash clams thoroughly and place in a large kettle. Add remaining
ingredients. Cover and cook over medium heat for 20 minute. Serve hot in
individual bowls, accomapanied by thick ... Read More
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Basque Tongue and Sauce.
Wash one large beef tongue or several lamb tongues well. Place the
tongue in a kettle and cover with cold water. Add 2 whole buttons of
garlic and salt and pepper to taste. Bring the ... Read More
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Basurs Zalda (Garlic Soup) or Moscor Zalda (Drunkard's So
Coat bottom of cast iron fry pan with oil. Add Garlic and brown
gently. Add Bread and stir to coat with oil. Add water to cover. Add
parsley. Simmer 15-20 minutes. After the soup ha... Read More
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Omelette Basquaise
Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the pan at
low heat. When ready, fold in half. Cont... Read More
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Squid in Its Own Ink (Chipirones en su tinta)
Sauce:
1 onion, finely chopped
1 cl garlic, finely chopped
crust of bread
2 Tb Fish broth
Ink from the sa... Read More
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Venison The Basque Way
With sharp-pointed knife, pierce meat several times and insert slices of
garlic. Season with salt and pepper. Smother roast with onion, green
pepper, pimento, and bacon. Add small a... Read More
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European 