Recipe(tried): Basque Cooking and Recipes

Chona:

I hope this information and recipes will help. I prefer personally Catal n cooking, but Basque cooking is also very good.

INFORMATION AND RECIPES- BASQUE COUNTRY

I am a devoted follower of Spanish Cuisine, including the Basque cuisine. To understand this fiercely independent people, you will have to understand their geographical location, part of Spain and part of southern France. The Basque country (the only area in Spain referred to as a country rather than a region) is a rich and rugged land of fiercely independent people who have a language unrelated to any other known tongue, and has the reputation of Spain's gastronomic stronghold. Restaurants near the French border, in the Basque country, promote a "nouvelle" Spanish cuisine.

The Basque cuisine specializes in fish dishes, such as the marmitako fish soup (recipe included), stuffed king crab shangurro, garlicky baby eels (Angulas a la Bilbaina), and a variety of dried cod and green sauce dishes. Perhaps, the culinary reputation of them comes from the much admired, gastronomic societies. These societies are men only societies and only lately women are invited in special occasions, but only as guests, never as members. The men get together at least once a week and they cook elaborated dinners accompanied by special wines. There they enjoy gourmet cooking and special conversations.

Hundreds of this gastronomic clubs function in the region and pride themselves on being open to all social and economic levels. Members have access to the large club kitchens, they buy food, invite their friends and treat them to their latest culinary creation. Cooking contests are periodically held, and winners sometimes move on to become famous chefs. Some members eat at this clubs every evening. Basque cooking is getting well known in America, especially through Teresa Barrenechea, chef owner of MARICHU, a well-known restaurant in New York. The Basque Table is her first cookbook. Also Penelope Casas had written extensively about the subject. Enclosed some recipes.

MARMITAKO
Bonito and Tomato Soup, Basque style

1 medium onion, finely chopped
5 tb olive oil
2 medium tomatoes, skinned, seeded and diced
1 tb minced parsley
1/2 tsp brandy or cognac
1/2 dried red chili pepper, seeds, removed, crushed
salt
ground pepper
3 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 green pepper, minced
1 1/2 lbs. Fresh tuna (bonito) steaks

Saute 1 tb of the onion in 1 tb of the oil until wilted. Add tomatoes, parsley, brandy, chili pepper, salt and pepper. Cover and cook 20 minutes. Puree this mixture in a blender or processor, then thin with water to the consistency of tomato soup. Reserve. While the mixture is cooking, in a large, shallow casserole heat the remaining 4 tb of olive oil and saute the remaining onion and garlic in low heat, covered, until the onion is tender about 10 minutes. Stir in the potatoes and green pepper and cook 5 more minutes. Cover the potatoes with boiling water (about 1 1/2 cups), add salt and pepper. Return to a boil, add the fish, arranging it in 1 or 2 layers over the potatoes. When the fish turns white on both sides (about 5 minutes), remove to a warm platter while continuing to cook the potatoes until tender, 15 minutes or so. Cut the fish in chunks, removing skin and bones. Season with salt. Arrange fish over potatoes, then pour in the reserved tomato sauce. Stir gently and simmer 5 more minutes. Cover and let sit 5 minutes and serve, if possible, in the cooking dish. Eat with a crunchy bread and white wine.

PIPARRADA
Scrambled eggs with tomato and peppers. Can be served for lunch or breakfast. Serves two.

2 tb olive oil
1/2 finely chopped onion
2 minced garlic cloves
1/2 finely chopped green pepper
1/2 finely chopped red pepper
2 tb finely chopped cured ham
1 tomato finely chopped
salt and ground pepper
2 eggs.

Heat 1 tb oil in medium skillet and saut the onion, garlic, green pepper and red pepper until tender. Add ham and cook 1 minute. Mix in the tomato, salt and pepper. Cover and cook 10 minutes. In a bowl, beat eggs with a fork. Stir tomato mixture into eggs. Wipe out the skillet and heat the remaining tb of oil. Add the bowl contents and stir constantly with a fork until the eggs are set, but not dry. Serve with triangles of bread saut ed in butter.

ENSALADA KOSHKERA
Fish and lobster salad

1 lb fresh cod or porgy
1 lb lobster meat
2 pimientos, cut in strips
3 oz pitted green olives
1 tsp vinegar
3 tb olive oil
salt
4 hard boiled eggs in wedges

Marinade:
2 tb olive oil
2 tb vinegar
salt and pepper
1 crushed garlic clove

Place the cod in a pan with water to cover, seasoned with salt, 1 bay leaf, 1 lemon slice, 1 onion slice, a pinch of thyme and salt. Cover and cook for 15 minutes. Drain, cool, shred. In small bowl mix marinade. Pour over fish and let sit for 30 minutes. Cut the lobster into thin slices. Combine with shredded fish, pimiento, olives, 1 tsp vinegar, 3 tb oil and salt. Refrigerate until cold. Serve decorated with the egg wedges.

BACALAO A LA VIZCAINA
Salt cod, Basque style

1 lb dried salt cod, boned and skinned
4 dried sweet red peppers, seeds and stems removed
3 tb olive oil
3 large onions, chopped
2 garlic cloves, crushed
2 parsley sprigs1/2 cup diced cured ham
1 hard boiled egg yolk

Fish
1 1/2 cups hot water
1 bay leaf
salt
ground pepper

Cover the cod with hot water and soak for 36 hours, changing the water occasionally. Soak the dried sweet peppers (you can use fresh ones) for 1 hour in warm water. Drain. Heat the oil in a skillet and saut the onion, garlic and parsley until the onion is wilted. Cover and continue cooking in low for 30 minutes. Onions should not brown. Lightly saut the ham in another skillet and set aside. Pass the onion mixture to processor. Add the drained sweet peppers, cut in pieces, add the egg yolk and blend until smooth. With motor running, gradually add the hot water, Strain and return to the skillet, along with the bay leaf, alt, pepper, ham. Cover and cook slowly for 20 or more minutes.

Drain the cod and place in a pot with water to cover. Bring to a boil and remove immediately from the flame, Drain. Cut into 1 1/2 inch pieces. In a shallow ovenproof casserole spread a few tbs of the onion and peppers mix. Add the cod and cover with the remaining sauce. Place in a 300 F oven, uncovered until tender, about 1 1/2 hours. Add a little water if too dry. Serve with white wine and boiled potatoes.

In Puerto Rico, we love this dish, but we prepare it with tomato sauce, with sliced potatoes, with egg slices and in a pot, cooking slowly, covered, on top of the stove. It is not moved, and we cover it and add chicken stock while cooking.

The previous recipes are adapted from a Penelope Casas book.