"Basque cuisine is revered all over Spain, in the rest of Europe, and all over Latin America as well. It is famous for its simple, straightforward dishes, which make optimal use of the excellent raw materials nature provides," author Teresa Barrenechea states in the introduction to this classic work of Basque cooking. She gives us those earthy and spirited flavors with ease and simplicity, infusing the recipes with her own love for the cuisine. We want to discover this world of fresh fish, wonderful olives and olive oils, that have developed over centuries in Spain's north-central coastal region.
The Basque region of Spain has both seacoasts and rolling mountains which promises recipes using ingredients the sea and the mountain slopes. The Basque people live in part of France as well, but this book concentrates on the Spanish, primarily the sections of Vizcaya, Alava and Guipúzcoa with forays into Navarra and Rioja. This cuisine is still not fully discovered, so this is a book of wonderful surprises starting with Pinchos, the Basque term for tapas, with such recipes as Spicy Tuna Pinchos, or Crabmeat Pinchos from the sea , or Green Pepper, Serrano Ham and Anchovy Pinchos with its surprising combination of ingredients.
The noon meal in Basque country is a three-course hearty meal but the recipes can be used for a lunch dish on its own or for a full dinner. In the first course recipes, Barrenechea includes Meats and Seafood, such as Clams Bilbao-Style, Fisherman's Rice with Clams, Marinated Fresh Anchovies. There are also Vegetables such a Vegetable Medley dressed up with Serrano ham. Salads are included here, the star being Marichu-style Salad with olives, white asparagus spears (classic in Basque cooking) and potatoes. There are stews and soups such as Fresh Tuna, Potato, and Green Pepper Stew or a Larruskain Fish Soup made with monkfish and mussels, clams, a few golden saffron threads and a touch of white wine.
The main course section holds the heartier meat dishes, poultry dishes and many seafood dishes. Among the meats are game and birds as well as more familiar meats cooked in a new way, such as a Top Loin of Pork Cooked with Milk, Roasted Leg of Lamb, Piquillo Peppers Stuffed with Ground Meat.
Moving on to desserts you will find a sweet Chestnut Soup, Grandmother's Creamy Rice, a Christmas Fruit Compote, Figs with Natillas, a Custard Tart Bilbao-Style, aromatic with vanilla and cinnamon.
This is a rewarding book written to delight the adventurer into Basque cooking. Barrenechea wants us to enjoy our discoveries and writes with ease, simplicity and love for Basque cooking. She includes a section on Basque basics and has illuminating sidebars throughout the book.
©
