Author: xPal EuroCuisineLady

This traditional butter cake of the Breton region, almost a shortbread, is based on one of the staple grains of Brittany, buckwheat (called blé noir in French, or sometimes farine de sarrasin). Buckwheat frequently turns up as a major grain in places where there is little arable land to spare (mountainous regions usually) or places where the climate is too cool or wet to grow good wheat. It’s a dense grain, lacking gluten, and so will never raise very high when used for baking: which is possibly why a much better-known baked product of Brittany is the famous but extremely flat Breton crépe, the galette.

The Gateau breton, however, is worth making for a chance to experience the intense nutty flavor of buckwheat. There are a number of recipes for gateau breton out there that include no buckwheat at all… which may make the cake easier to deal with or more mainstream in flavor, but which nonetheless miss the point of tasting the ingredients that make this cake a specialty sought after by people all over France.

Click on "read more" for the recipe…

For gateau breton, you need:

• 300 g buckwheat flour
• 150 g granulated sugar
• 4 egg yolks
• 125 grams lightly salted butter
• 1 tsp baking powder
• Optional: zest of an orange (preferably a bitter or Seville orange)

In a bowl, sift the sugar, buckwheat flour and baking powder together: mix well. Separate the eggs into whites and yolks and freeze the whites to use for something else: put aside one egg yolk to brush the cake with before baking.

Make a well in the flour/sugar mixture. Add the egg yolks and mix very well with a wooden spoon. Then rub the dough through the fingers until crumbly. Using a pair of knives or a pastry blender, cut the butter into the dough until evenly distributed.

Butter a springform baking pan / tin and pat the dough into it. Brush the top of the cake with the remaining egg yolk: then, with a fork, score the top of the cake crosswise several times in each direction to create a diamond / lozenge pattern.

Bake in a moderate oven (180 degrees C, 360 degrees F) for about forty-five minutes. Allow the cake to stand and cool in the tin for ten minutes or so before turning out.

(Preparation time: 10 minutes)

• 3 red onions finely chopped
• black olives

For the salad dressing:

• 1 tablespoon of honey
• pepper
• salt
• olive oil
• vinegar

Mix together into a small bowl or jug honey, olive oil, salt, pepper to make the salad dressing. Pour over the onions and toss well. Let it marinate for 1 hour and add olives. (From the book: La Nostra Cuina. ISBN: 99920-1-220-X)

Banitsa is a Bulgarian breakfast and dessert pastry which appears in both sweet and savory forms: one sweet type is particularly popular at Christmas. (Other spellings of the pastry include Bonitza, Bonitsa, or Banica.)

A homemade banitsa can look rather like a large souffle. There, though, the resemblance stops, since banitsas are built up using layers of buttered phyllo dough. The filling of the savory type can involve eggs, feta or other white cheese, and sometimes yogurt. The soft filling ingredients are layered alternately with the phyllo dough, and the whole business is then baked (although sometimes, in its fast-food form, it's fried: and you'll sometimes hear people in Bulgaria complaining about the presence of too much oil in the finished product). Banitsa bears some slight resemblance to strudel, and this is probably the cause of the pastry being referred to rather bizarrely as "sheep's cheese strudel" in the English-speaking media during the celebrations of the EU's 50th birthday, where this pastry was one of the 27 national desserts served. Both the sweet and savory versions are likely to appear as a dessert.

Savory forms of banitsa can include spinach, herbs, milk, or pumpkin. When the pastry becomes part of the holiday celebration, the banitsa may contain small charms, coins or sayings written on paper meant to bring luck to the one who finds the token in the piece they're served.

The recipes…

Ingredients:

• 2 packets of phyllo dough (Bulgarian "fini kori" or phyllo from the frozen desserts section)
• 200 grams of yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarelle)
• 500 grams of white cheese (Bulgarian sirene or feta cheese)
• 7 eggs
• 100 grams of butter
• 1/2 cup of soda water
• 1 cup yogurt

Directions:

Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt. In a buttered pan, lay a layer of the filo dough, spread a layer of the mixture. Finish with a layer of filo dough. Then cut the banitsa into serving pieces. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa and make sure there are no pieces of the filo dough left dry. Bake in a preheated over at 200 C for 40 minutes, or till golden.

Remove from the the oven, sprinkle lightly with cold water, cover with a paper towel and a kitchen towel / dish towel, and allow to rest for 10 min. Serve hot. If desired, before serving sprinkle with granulated sugar.

You can reheat the banitsa in a microwave for 3 min. or in a regular oven for 10 minutes at 375F.

Variations:

Spinach Banitsa

Same as the regular banitsa recipe, but substitute 3 eggs with 1/2 kilogram spinach, washed, cut and lightly fried (no more than five minutes).

Green Onion Banitsa

Same as the regular banitsa recipe, but substitute 3 eggs with 5-10 stalks of green onion (about 1 cup diced onion), lightly fried (no more than ten minutes).

Mlechna Banitsa (Milk Banitsa):

• 500g flour
• 8 eggs
• 1 litre milk
• 1/2 cup sugar
• 1/2 cup semolina
• 1 tablespoon sunflower oil
• 1 tablespoon vinegar
• 1 cup water
• 180 g butter
• Confectioners' sugar

Prepare a medium-hard dough from the flour, 1 egg, oil, vinegar and water; roll into sheets. Place the sheets in a tray, basting each with melted butter.

Bring the milk to a boil, add the sugar, remaining butter and semolina while stirring constantly, followed by the beaten eggs when cooled. Mix well and pour over the pastry sheets.

Bake in a moderate oven. Cut in squares and sprinkle with confectioners' sugar.

A Bulgarian view: Magdalena talks about her favorite banicharnitsa (banitsa-making shop) in Sofia

Hajver ot gris

• 1/4 teaspoon salt
• 1 teaspoon tomato paste diluted with a little water
• 2 tablespoons semolina
• 50 ml sunflower or olive oil
• 2 tablespoons lemon juice
• 1 teaspoon finely grated onion

Heat 125 ml water with the salt in a small nonstick saucepan. Add tomato paste: bring to boil. Sprinkle in semolina gradually. Stir constantly! Cook over medium heat until thick solid mass forms — about 4 minutes. Move to mixing bowl: cool. Beat in the oil very slowly, drop by drop: then the lemon juice and the grated onion. Season to taste.

Pile in deep serving dish and refrigerate. To serve: surround with olives, lemon wedges, sliced eggs and parsley, and thin unbuttered toast strips.

A distant cousin of the ancient Spanish marmelado or quince confection, itself a distant ancestor of modern marmalade.

• 1 kilogram large ripe quinces, cut into wedges without peeling or coring

• 750 grams sugar
• strained juice of 1 lemon
• 150 grams of mixed crystallize fruits such as apricots, pears, cherries or plums, diced if large
• 250 grams walnuts, roughly chopped
• Granulated sugar for coating

Boil the quinces with a little water until soft and mushy, then puree while hot. Discard the skins and seeds. Transfer the puree to a preserving pan, add the sugar and lemon juice, and cook over a moderate heat, stirring constantly, until the sugar dissolves and the puree thickens and leaves the sides of the pan. Remove from heat and stir in the fruit and nuts.

Turn out onto a work surface and shape into a thick sausage or salami shape as soon as it is cool enough to handle. Roll it in granulated sugar and leave to cool completely. Serve thinly sliced into rounds.

Ingredients:

 

• 2 oz Trex (or lard or similar hard cooking fat: Crisco or similar will also work)
• 1 lb white flour
• 1 tsp salt
• 1 oz yeast
• 1 tsp caster sugar
• 1/2 pint milk

Method:

Warm the milk. Cream together the sugar and they yeast, and mix with the milk. Sieve the flour and salt together, cut in or rub in the Trex or other shortening, and add to the liquid mixture to form a soft dough. Knead thoroughly and leave in a warm place to rise.

 

Knead again and shape into round buns. Lightly flour a baking tray, put the buns on the tray, and leave to rise for another hour.

Bake for about 15 minutes at 400F. Remove to a rack.

Serve hot and buttered, or spread with jam or clotted cream.

 

To serve four people:

• 8 medium potatoes
• 8 leeks
• 1 kg pumpkin
• 1/3 cup Spanish olive oil, virgin if possible
• Enough water to boil it all — approximately 1 1/2 liters
• To season: black peppercorns, salt to taste, bay leaf if desired

Clean and chop the leeks. Put the water on to boil: when it does, add the leeks and the bay leaf

Boil for 10 minutes. Then add the potatoes cut into medium-sized pieces, the chopped pumpkin and the peppercorns, and leave to cook for another 10 minutes.

At this point add a good dash of olive oil, a little salt. Leave to boil for a further 15 minutes.

Serve.

 

Please note: the Porrusalda recipe has been broken out onto its own page, here.

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Shepherd's Pie
 Categories: Eggs, Breakfast, Vegetables, Pies, Spanish
      Yield: 4 Servings
 
      4    Slices Bacon
      2 ts Sliced Green Onions/tops
    3/4 ts Salt
           Dash Pepper
      3    Med. Potatoes
      1 tb Snipped Parsley
    1/8 ts Dried Thyme, Crushed
      4    Large Eggs
 
  In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings.

  Crumble bacon and set aside.  In same skillet combine reserved drippings,
  peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
  Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25
  minutes, stirring carefully once or twice. In small bowl beat together eggs
  and milk; pour over potato mixture. Cover and continue cooking over very
  low heat til egg is set in center, 8 to 10 minutes. With a wide spatula,
  loosen sides and bottom and slide potatoes out onto serving plate, or serve
  from skillet. Sprinkle crumbled bacon atop. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Lamb's Liver with Red Wine Sauce
 Categories: Spanish, Basque, Lamb, Offal, Sauces
      Yield: 1 Servings
 
      1 c  Dry red wine
      1 tb Red wine vinegar
      2 ts Minced fresh garlic
      1    Bay leaf
    1/4 ts Salt
      1 lb Lamb's liver, cut into 1/4
           Inch slices
      3 tb Spanish olive oil
      3 sl Bacon, chopped
      3 tb Finely chopped Italian
           Parsley
 
  Combine wine, vinegar, garlic, bay, and salt in glass baking dish.Add liver
  and coat well with marinade.Marinade at room temperature for 3 to 4 hours.
  Heat olive oil in 12 inch skillet until light haze forms. Add bacon and
  cook until browned and crisp.Drain on paper towels. Remove liver from
  marinadeand pat dry. Brown liver in pan drippings for 2 minutes on each
  side. Remove to heated platter. Pour marinade into hot skillet and boil,
  uncovered, until reduced by half.Scatter bacon pieces over liver, pour
  marinade on top and sprinkle with parsley. Serve at once. Goes good with
  Basque Potatoes. 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Garlic Soup
 Categories: Spanish, Basque, Soups
      Yield: 1 Servings
 
      1    Loaf Frechn bread, sliced
           And allowed to dry out
    1/4 c  Spanish olive oil
      6    Garlic cloves, peeled
      4    Eggs, beaten
  5 1/2 ts Sweet spanish paprika
           Water
    1/4 ts Salt
 
  Heat olive oil in dutch oven. Lightly brown garlic cloves.Add sliced bread,
  paprika, salt, and enough water to cover bread. Simmer for 30 minutes.
  Whisk beaten eggs into simmering soup. Serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Sheep Wagon Omelet
 Categories: Spanish, Basque, Lamb, Offal, Eggs
      Yield: 1 Servings
 
      1 c  Prepared lamb fries
      2 tb Chopped green peppers
      2 tb Chopped onion
      1    Clove minced garlic
  2 1/2 tb Spanish olive oil
      1 tb Minced italian parsley
      4    Eggs, beaten
           Salt and freshly ground
           Pepper to taste
 
  Heat oil in 12 inch cast iron skillet until light haze forms. Add
  greenpepper, onion, and garlic; saute until vegetables wilt.Sprinkle
  parsley over vegetables. Pour eggs over vegetables in skillet and cook
  until eggs are set. Season with salt and pepper. Add lamb fries and fold
  omelet in half. Slide onto warm plate. 
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Lamb Fries
 Categories: Spanish, Basque, Lamb, Offal
      Yield: 1 Servings
 
      1    Text file
 
  Clean and remove outer skin or sac of testicles of young male lambs. Rinse
  and drain well. Cut into slices.Heat olive oil in heavy skillet; add a
  couple of cloves of minced garlic. Add sliced lamb fries and brown lightly
  over medium heat. Season with salt and freshly ground pepper. 

-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Lamb Chops with Tomatoes and Olives
 Categories: Spanish, Basque, Lamb
      Yield: 1 Servings
 
      6    Lamb chops
           Flour
           Salt and pepper
      2 tb Spanish olive oil
    1/3 c  Dry white wine
      1 lb Vine-ripened tomatoes,
           Peeled, seede, and chopped
    1/2 c  Spanish olives, seeded and
           Sliced
 
  Season chops with salt and pepper; dredge with flour.Heat oil in heavy
  skillet until light haze forms. Add chops and cook 2 to 6 minutes on each
  side.Transfer to heated platter. Pour wine into skillet and scrape up brown
  bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5
  minutes. Season with salt and pepper. Spoon over chops.
  
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Potatoes
 Categories: Spanish, Basque
      Yield: 1 Servings
 
    1/2 c  Finely chopped onion
    1/2 c  Chopped Italien parsley
    1/2 c  Shredded carrot
      2    Cloves garlic, minced
      2 tb Spanish olive oil
  1 1/2 c  Chicken broth
 20 1/2 c  Cubed potatoes
           Approximately 1"
           Salt and pepper to taste
 
  In skillet cook onion, parsley, carrot, and garlic in olive oil until
  vegetables are tender. Add broth, potatoes, salt, and pepper to taste.Cover
  and simmer for 10 minutes. Uncover and simmer, stirring occasionally, for
  20 minutes.Garnish with additional parsley, if desired.
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Baguette
 Categories: Appetizers, Spanish
      Yield: 4 Servings
 
      3    Red bell peppers, large
    1/2 lb Ripe tomatoes; sliced
      1 ts Superfine sugar
      1    Baguette; cut into 1/2"
           ; thick slices
      2 ts Tomato puree
      1 ts Sweet paprika
      2 tb Red wine vinegar
           Salt
           Freshly ground pepper
      6 tb Sun-dried tomato oil
 
  To roast the peppers, preheat an oven to 400 F.  Cut peppers in half
  lenthwise.  Remove ribs and seeds.  Place cut-side down onto an ungreased
  baking sheet, flattening with hand.  Roast until blistered and blackened,
  about 40 minutes, turning peppers several times during cooking. Remove the
  peppers from the oven, place into a paper bag, seal and let stand 20
  minutes.  Peel and cut peppers into strips. Dust the tomato slices lightly
  with the sugar.  Toast the bread slices. In a bowl mix together the tomato
  puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the
  Sun-Dried Tomato Oil, pouring in a thin drizzle. To serve, place the pepper
  strips and a tomato slice on each bread slice. Top each with a tablespoon
  of the puree mixture.
  
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Txuri-Ta-Beltza
 Categories: Spanish, Basque, Sausage, Lamb, Offal
      Yield: 1 Servings
 
           Lamb intestines,
           -both large and small.
           Garlic
           Onion
           Parsley
           Blood, from the lamb.
           Oil
           Bacon, fatty
           Tomato and onion sauce
           Tonato
 
  "Another interesting old delicacy is Txuri-Ta-Beltza which is Basque for
  black and white. Again it comes from the days when nothing could be allowed
  to go to waste, but, if made properly, it can be quite delicious and it can
  still be found on restaurant menus in the valley.
  
  "Txuri-Ta-Beltza is nmade from the large and small intestines of a lamb.
  Clean the small intestine, boil it and chop finely. Mix with garlic, an
  onion and a little parsley, all raw and finely chopped. This forcemeat is
  bound with 5 well beaten eggs. Then prepare the large intestine, clean it
  and turn it inside out like a glove. Fill with the stuffing, tie well and
  boil in water until it looks like a sausage and is thoroughly cooked.
  
  "The second part of the recipe involves boiling the animals blood. Once
  this is cooked put it in a casserole with a little oil, garlic and a small
  piece of fatty bacon. Saut‚ well and add a little tomato and onion sauce,
  prepared beforehand.
  
  "Allow the sausage to cool and then cut into thin slices and serve with the
  blood cooked with tomato." from LIFE AND FOOD IN THE BASQUE COUNTRY by MARA
  JOS SEVILLA 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanish Chicken Basque
 Categories: Spanish, Chicken
      Yield: 1 Servings
 
  3 1/2 lb Chicken, jointed into 8
           Pieces
      2 lg Red peppers
      1    Very large onion
      2 oz Sun dried tomatoes in oil
      3 tb Extra virgin olive oil
      2 lg Cloves garlic, chopped
      5 oz Chorizo sausage skinned &
           Cut in 1/2" slices
      8 oz Brown basmati rice
     10 fl Oz chicken stock
      6 fl Oz dry white wine
      1 tb Tomato puree
    1/2 ts Hot paprika
      1 ts Chopped fresh herbs
      2 oz Pitted black olives, halved
    1/2 lg Orange, peeled & cut in
           Wedges
           Salt & pepper
 
  Season chicken joints well. Slice peppers in half and remove seeds, then
  slice each half into 6 strips. Slice onion into similar sized strips.
  
  Drain sun dried tomatoes and cut into 1/2" pieces.
  
  Heat 2 tbsps olive oil in a large flameproof casserole dish and when it is
  fairly hot add the chicken and brown until nutty golden on both sides.
  Remove to a plate linned with kitchen paper.
  
  Add garlic, chorizo and tomatoes and toss for 1-2 mins. Stir in the rice
  and when the grains are well coated add stock, wine, tomato puree and
  paprika. Bring to a simmer.
  
  Reduce heat and place chicken gently on top of everything. Sprinkle over
  herbs, olives, and onions. Cover and cook over a very low heat for 50 mins
  ~ 1 hour, until rice is cooked, (or cook in oven 180 C gas 4 for 1 hour).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Confit D'oie
 Categories: Spanish, Basque, Poultry
      Yield: 1 Servings
 
      9 lb Fesh goose
    3/4 lb Goose fat
    3/4 lb Pork fat
  1 1/2 c  Kosher salt
      4    Bay leaves, broken
      3 tb Fresh thyme leaves
      3 ts Freshly ground pepper
      1 ts Freshly grated nutmeg
    1/4 ts Freshly ground cloves
     15    Garlic gloves, peeled
 
  ( preserved goose in it's own fat )
  
  Cut up goose, cutting thighs and back into two parts, and breast into four.
  Remove wing tips and set aside.( Save for stock or soup )
  
  Put fat (goose and pork) into large Dutch oven with 1/2 cup water and cook
  on low heat until all fat has rendered.Discard scraps. Mix together salt,
  herbs, and spices (excluding garlic).Rub goose pieces with salt mixture,
  using entire amount. Put pieces in heavy plastic bag, close tightly, and
  refrigerate for 2 days, turning bag often. Remelt fat. Wipe goose pieces
  dry and put them in the melted fat in Dutch oven.Add garlic and weight meat
  down with heavy plate.Put Dutch oven on very low heat and cook very slowly
  for 1 1/2 hours.
  
  Pour 1 inch of cooking fat into the bottom of a clean dry crock and allow
  fat to harden.Pack partly cooled pieces of goose into crock and then strain
  cooking fat over pieces. A thick layer of fat should cover the pieces of
  goose and there should be no air spaces between meat pieces.Cover tightly
  and refrigerate.Keeps up to 1 year.
  
  A pice of confit ( with a little of the fat) is good added to a stew or
  casserole as a flavor booster. It is also good served, in small portions,
  warmed over low heat, and poured over mashed potatoes or rice. 

-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Pork and Green Pepper Pie
 Categories: Spanish, Basque, Pork, Pies
      Yield: 1 Servings
 
      1 lb Lean pork roast (cut into
    1/8    Inch by 3inch strips)
    1/2 ts Dried oregano
    1/4 ts Crumbled saffron threads
    1/4 c  Minced Italian parsley
      2    Cloves garlic, minced
    1/2 c  Spanish olive oil
      2    Onions sliced
      3    Green bellpeppers, peeled,
           Seeded, and cut into 1/2
           Inch strips
    1/4 c  Dry white wine
           Pastry for 9 inch, 2 crust
           Pie
 
  In bowl, toss pork with oregano, saffron, parsley, garlic, and 1/4 cup
  olive oil. Cover bowl and let pork marinade overnight, turning
  occasionally. Heat 1/4 cup olive in Dutch oven or heavy skillet until light
  haze forms. Add onions and green pepper and saute a couple of minutes.
  Reduce heat to moderate,cover and cook 15 minutes. Remove vegetables from
  skillet.Add pork and marinade, and cook over high heat, stirring, 1 minute.
  Add wine and cook 1 to 2 minutes longer.Remove from heat, add onions and
  peppers.Season to taste with salt and pepper. When cool, spoon into
  uncooked pie shell, adjust top crust and crimp edges. Bake in preheated F
  400 oven for 10 minutes. Reduce heat to F 350 and bake 45 to 50 minutes
  longer. Cut into wedges when partially cool and serve warm. 

-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Roast Leg of Pork
 Categories: Spanish, Basque, Pork
      Yield: 1 Servings
 
     12 lb Leg of fresh pork, skin
           Removed
      4    Cloves of garlic, crushed
      1 tb Salt
     12    Peppercorns, crushed
      8    Allspice berries, crushed
      8    Juniper berries, crushed
      1 tb Fresh thyme leaves
      1    Bay leaf, crushed
      2    3 inch strips orange zest
      1 lg Onion, quartered
           Red Wine
           Olive oil
 
  Combine garlic, salt, peppercorns, allspice, juniper, thyme, and bay. Rub
  leg with mixture and place in deep roasting pan. Add onion and zest. Cover
  roast with warm red wine. Let marinate 5-6 days refrigerated, turning 2-3
  times a day. Remove roast from marinade and dry well. Rub with olive oil.
  Place roast in a clean roasting pan.Roast at F 300 allowing 25 minutes per
  pound. Baste every 30 minutes with heated marinade. Transfer to a hot
  platter, strain juices in pan, and remove excess fat. Strain any remaining
  marinade and add to pan juices. Cook juices down to 2 cups. Serve with
  roast. 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Soupa a la Vizcaya
 Categories: Spanish, Basque, Soups, Beans, Chicken
      Yield: 1 Servings
 
      1 c  Dried broad beans
      6 c  Water
      1 lb Lean beef, cubed
    1/2 lb Lean ham, cubed
    1/4 lb Salt pork, diced
      1    Onion
      4    Ripe tomatoes, chopped
      3 lb Cut-up chicken fryer
      1 lb Potatoes, cubed
      1 md Cabbage, chopped
           Salt and pepper to taste
 
  Soak beans overnight in water to cover. Drain and rinse. Put in a large pot
  with 6 cups water. Add beef, ham, salt pork, onion, garlic, and tomatoes.
  Simmer gently 1 hour. Add chicken and cook 45 minutes longer. Add potatoes
  and cabbage;cook until potatoes are tender. Season with salt and pepper.
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Berza ( Cabbage with Short Ribs)
 Categories: Spanish, Basque, Pork, Ribs, Beef
      Yield: 1 Servings
 
    1/2 lb Pork short ribs
      3 tb Salt
      1 md Head cabbage
    1/2 c  Spanish olive oil
      4    Cloves garlic
 
  Simmer ribs in large kettle in 2 1/2 quarts boiling water to which salt has
  been added, for 1 hour. Remove core from cabbage and place head in a kettle
  of simmering water.Seoerate leaves from head as they wilt.Cook, covered, 20
  minutes. Drain cabbage and ribs. In heavy Dutch oven, heat oil over medium
  heat.Add garlic cloves and cook until browned. Remove and discard
  cloves.Increase heat until light haze forms. Add well-drained cabbage and
  ribs and cook until cabbage begins to brown.Season to taste, with salt and
  pepper. 

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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Shepherd's Bread
 Categories: Abm, Spanish
      Yield: 1 Loaf
 
---------------------------------SMALL LOAF---------------------------------
    3/4 c  Water
      1 tb Olive oil
  1 3/4 c  Unbleached all-purpose flour
      1 tb Sugar
      1 ts Dried sage
      1 ts To 1 tsp. salt - to taste
  1 1/2 ts Active dry yeast

---------------------------------LARGE LOAF---------------------------------
  1 1/4 c  Water
      2 tb Olive oil
      3 c  Unbleached all-purpose flour
      4 ts Sugar
      2 ts Dried sage
      1 ts To 2 tsp. salt - to taste
      2 ts Active dry yeast
 
    SOURCE:  More Recipes for Your Bread Machine Bakery by Richard W. Langer,
  copyright 1992, ISBN #0-316-51390-3. 

    Load machine according to manufacturer's directions and bake on machine's
  quick bread cycle.
    According to "story" just before the recipe - this is a light,
  open-textured, simple bread and it doesn't keep very well - considering
  that Basque Shepherds from Northern Spain - prepared the dough each morning
  for the evening meal.
    The shepherd would place the dough in a special iron pot and bury it in
  the coals of his campfire in the morning. On his return from tending his
  flock the pot of bread would be ready. The top of the bread would then be
  slashed to form a cross before the evening meal - and the 1st pc. was
  always given to the herder's sheepdog.
   
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Dutch Oven Beer Bread
 Categories: Spanish, Basque, Breads
      Yield: 1 Servings
 
      3 c  Whole wheat flour
  1 1/2 c  White flour
    1/2 c  White cornmeal
    1/2 c  Bran
  5 1/2 ts Baking powder
  1 1/2 ts Baking soda
    1/2 ts Sugar
      1    12 oz. bottle dark ( or
           Stout) beer
    1/2 c  Warm water
    1/3 c  Vegetable oil
 
  Dump ingredients in a bowl and add one 12 oz. bottle dark ( or stout) beer
  and 1/2 cup warm water. Stir in 1/3 cup vegetable oil and mix until dry
  ingredients are moistened. Pour batter into well-oiled Dutch oven and bake,
  covered, in preheated F 350 oven for 35-40 minutes.
 
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Flan De Castanas
 Categories: Spanish, Basque, Desserts
      Yield: 1 Servings
 
      2 lb Chestnuts, roasted, peeled
           And mashed
      2 c  Sweetened condensed milk
      1 ts Pure vanilla extract
      5    Egg whites
    1/3 c  Sugar
           Whipped cream
 
  Mix mashed chestnuts with milk, egg whites, and vanilla. Pour sugar in flan
  pan and carmelize over medium -high heat. Pour chestnut mixture over
  carmelized sugar. Place flan pan in larger pan containing 1 1 /2 inches of
  hot water. Bake at F 350 for 30 minutes. Cool. Chill 6 hours. Loosen Mold
  and invert on serving platter. Serve with whipped cream. 
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zurrakapote ( Basque Fruit Compote)
 Categories: Spanish, Basque, Fruits, Desserts, Side dish
      Yield: 1 Servings
 
      3 c  Dry white wine
  1 1/2 c  Sugar
      1 ts Ground cinnamon
      1    Tart apple, peeled, cored,
           And sliced
      1    Ripe pear, peeled, cored,
           And sliced
      1 c  Dried apricots
      1 c  Dried pitted prunes
    1/2 c  Dried currants
 
  In a large saucepan bring wine and sugar to a simmer. Add cinnamon and
  apple; cook 10 minutes. Add remaining ingredients and cook 10 minutes
  longer. Allow to sit at room temperature overnight.
  
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanish Stuffed Crab , Basque Style
 Categories: Spanish, Shellfish
      Yield: 1 Servings
 
      3 tb Olive oil
      2 md Onions, finely chopped
      8 oz Tomatoes, peeled, seeded &
           Finely chopped
      2 tb Chopped parsley
      1 c  Dry white wine
      1 ts Sugar
           Salt and pepper
      1 ds Cayenne
           Meat from 2 large crabs or
      1 lb Crabmeat
      2 oz Dry breadcrumbs
           Butter
      2    Cloves garlic, chopped
           Finely
 
  Heat the oil in a frying pan and saute onion and garlic over a very low
  heat until the onion is soft.
  
  Add the tomatoes, increase the heat and cook until the mixture is thick and
  well blended. Add parsley, wine , sugar, salt and pepper to taste, and a
  dash cayenne, and cook for 3-4 minutes over a moderate heat.Add the
  shredded crabmeat and cook for 3 mins more.
  
  Put the mixture into crab shells. Sprinkle with the breadcrumbs, dot with
  butter and bake in a preheated oven 200 C Gas 6 for 10 mins or until the
  top is lightly browned.
  
  Serve with a mixed green salad and a crisp dry white wine.

 
-----

 
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Style Paella
 Categories: Spanish, Basque, Chicken, Rice, Shellfish
      Yield: 1 Servings
 
      4    Whole chicken breast,
           Halved
           Salt and Pepper (freshly
           Ground)
    1/4 c  Butter, melted
    1/4 ts Ground coriander seed
    1/3 c  Cooking sherry
      4    Cloves garlic, minced
      1 md Onion, chopped
  5 1/2 c  Long grain white rice
    1/3 c  Spanish olive oil
      1    Green pepper, cut in 1/2
           Inch long strips
      2 c  Clam broth
      1 c  Chicken broth
      1 lb Ripe tomatoes, chopped
    1/2 ts Salt
  1 1/2 ts Sugar
      1 lb Medium-size shrimp, shelled
           And deveined
      1    Dozen clams
        ds Cayenne pepper
    3/4 c  Pimento-stuffed green
           Olives
 
  Place chicken breast, skin side up, in greased 13X9X2" baking pan. Season
  with salt and pepper. Brush with melted butter. Sprinkle with coriander,
  cover with foil and bake at F350 for 40 minutes. Uncover;sprinkle with
  sherry and bake 20 minutes longer,basting occasionally with pan drippings.
  Cook garlic, onion , and rice in hot olive oil in large skillet until
  golden. Add green pepper, broth, tomatoes,salt and sugar. Cover and simmer
  gently for 25 minutes. Stir occasionally. Stir in chicken, shrimp, clams,
  cayenne, and olives. Cover and continue cooking 5 minutes, or until clams
  pop open and liquid is absorbed.
  
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Style Steamed Clams (Almejas Guisadas)
 Categories: Shellfish, Spanish, Basque
      Yield: 6 Servings
 
      4 qt Cherrystone clams
      4    Cloves garlic, minced
      1    Onion, about 1" in diameter,
           -minced
      1 tb Parsley, minced
      1 tb Olive oil
    1/2 c  Dry white wine
    1/2 c  Water (or additional clam
           -liquid)
    1/4 ts Black pepper, freshly ground
 
  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 slices of french bread and a green
  salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque-Style Fisherman's Stew
 Categories: Stews, Shellfish, Spanish, Basque
      Yield: 6 Servings
 
      2 tb Extra virgin olive oil
      2    Onions -- finely diced
      3    Russet potatoes -- peeled
           And cut into 2-inch cubes
      2    Green bell peppers -- cored
           And chopped
      2    Garlic cloves
           Salt -- to taste
      8 c  Fish stock
           OR bottled clam juice
      1 c  Dry white wine
      6 oz Peeled tomatoes -- seeded &
           Diced
           (OR 3/4 cup recipe ready
           Tomatoes)
      2 lb Fatty fresh tuna
           (preferably from the belly)
           Cut in large pieces
           Freshly ground pepper -- to
           Taste
           Chopped Italian parsley
 
  Heat the oil in a large heavy saucepan over medium heat. Add the onions.
  Cover and cook, stirring occasionally, until translucent but not colored,
  about 10 minutes.
  
  Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes.
  Season lightly with salt.
  
  Add the fish stock and wine. Simmer until the potatoes are tender and the
  stew has thickened slightly, about 10 minutes.
  
  Add the tomatoes and simmer for 10 minutes.
  
  Add the tuna, pushing it down into the stew with a spoon. Cover, remove
  from heat and let stand until tuna is cooked to desired doneness, about 5
  minutes for medium- rare. Season with salt and pepper.
  
  Ladle into bowls, sprinkle with parsley and serve. Serves 6.
  
  PER SERVING: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat (1 g
  saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.

 
-----

 

The recipe you are looking for has been moved. Its new location is here:

Belgium: Cótelettes de porc a la Flamande (Flanders-style Pork Chops with Apple and Cider)

 

Thanks for your understanding!

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truite au Vin Rouge / Trout in Red Wine, from the Ardenne
 Categories: Belgian, Fish
      Yield: 4 servings
 
      4    Trout
    100 g  Butter
      3    Shallots
    100 g  Mushrooms
      2 tb Flour
           Juice of one lemon
      1 tb Chopped parsley
    3/4 l  Red wine
           Salt, pepper
 
  (You will need a casserole big enough to hold the fish side by side
  and deep enough to take the liquid, and which can be used on top of
  the stove.)
  
  Melt the butter and saute the finely chopped shallots until they just
  begin to soften.  Add the sliced mushrooms.  Brown gently and add the
  flour.  Mix well, and when the flour has soaked up the butter, add the
  wine.  Bring slowly to the boil and simmer for 10 minutes.  Clean and
  wipe the trout dry.  Add to the wine, with salt and pepper, and cook
  very, very gently so that the liquid is just simmering for 15
  minutes.  Place the trout on a warmed serving dish and reduce the
  sauce to thicken slightly. Check the seasoning.  Away from the heat,
  add the lemon juice and stir in a walnut-sized piece of butter.
  Sprinkle with parsley and serve with boiled potatoes.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potage au Cresson / Cream of Watercress Soup from Limbour
 Categories: Belgian, Soups
      Yield: 4 servings
 
      2    Bunches watercress
      1    Large onion
      1    Leek
    500 g  Potatoes
  1 1/2 l  Chicken stock
      1 dl Cream
     30 g  Butter
           Salt, pepper to taste
 
  Chop the onion and the white of the leek and saute in butter in a
  large saucepan for 2-3 minutes.  Peel and chop the potatoes.  Roughly
  chop the leaves and tender stalks of the watercress.  Add watercress,
  potatoes, and the stock to the saucepan.  Bring to a boil and simmer
  for 45 minutes.
   When done, liquidize, return the soup to the saucepan, season to
  taste with salt and pepper.  Add the cream and cook for a further
  three minutes.
   Serve.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
MMMMM
 

 

• 2 1/2 quarts water
• 4 veal bones
• 1 ham bone
• Salt
• 1 generous pinch of saffron threads
• 3 tablespoons olive oil
• 4 ounces salt pork
• 4 ounces peeled, chopped onions
• 1/2 stewing chicken, cut into bite-sized pieces
• 1/2 pound veal, cut into bite-sized pieces
• 1/2 pound potatoes
• 1 medium leek
• 5 ounces carrots
• 4 ounces green cabbage
• 4 ounces dried Great Northern beans, cooked
• 4 ounces rice
• 3 ounces pasta, medium or large

Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 – 15 minutes, until the rice and pasta are done, then serve very hot.