Basque Country: Marmitako

Basque Country | June 19, 2015 | By

Here’s an unusual dish that’s a traditional Basque fisherman’s recipe. It was originally made while on a fishing boat, so besides the fish, there are relatively few ingredients and they don’t spoil easily. It’s basically a soup made with a couple of potatoes, onions, peppers and garlic, then big chunks of tuna are added at the end. We usually have tuna seared or even raw, so poaching it in the soup was new to us. Another trick we learned from this recipe was about breaking potatoes rather than slicing them cleanly. Apparently the soup becomes thicker because more starch is released this way. Overall a simple and tasty dish. 

Here’s the recipe we followed.

Basque Country: Meatballs Bayonnaise

Basque Country | June 18, 2015 | By

Here’s a recipe from the French city of Bayonne in the Basque region. It reminded us of tapas dishes we’ve had. Our one cheat was using leftover piperade in place of tomato sauce so it had a smokiness that the original recipe might not have. Ok, our other cheat was to serve it over spaghetti to make it a meal instead of a snack. 

Here’s the recipe we generally followed.

 

 

 

Basque Country: Pipérade

Basque Country | June 17, 2015 | By

One of the most interesting things about Food Explorer is seeing the similarities in recipes across far flung locations around the world. Here’s a dish that I would swear was shakshuka from the middle east if I only saw a picture of it. The basics are the same – a rich tomato sauce with onions and peppers and eggs cracked into it poached until just set. The flavors, with smokey paprika as the strongest, are pure Basque though. This dish is versatile in that it is often used as a sauce for chicken or a stuffing for omelettes or just eaten as a tapas sized snack with grilled bread.

Here’s the recipe we used.

Basque Country: Chicken and Peas

Basque Country | June 16, 2015 | By

Basque cuisine is known for using what’s seasonal and available and this recipe is a perfect example. We found fresh, shelled peas, young turnips and garlic scapes at the farmers market so they were all integrated into this dish. The cured chorizo added a smokey paprika flavor and color. We definitely took some liberties with the traditional recipe, like mixing cooked rice in to soak up the flavors at the last minute. That’s just how we roll at Food Explorer. 

Click through for the recipe.

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