Basque White Bean Stew - Recipe

Basque White Bean Stew - Recipe




INGREDIENTS



2 pounds dried white beans
1 leek, well-washed and halved lengthwise
1 green pepper, halved and seeded
1 red bell pepper, halved and seeded
1/4 cup olive oil
1 small onion, chopped
1 tablespoon paprika
Salt

1. In a large pot or bowl, combine the beans with enough cold water to cover them by 1 to 2 inches. Soak the beans for at least 8 hours. Drain them, and transfer them to a stockpot.

2. Add the leek and peppers to the pot, and then add enough cold water to cover the vegetables by 2 to 3 inches. Bring the contents to a boil over high heat, and cook rapidly for 2 to 3 minutes, skimming any foam from the surface. Reduce the heat, and simmer gently for about 2 hours, adding about 1/4 cup cold water to the pot every 30 minutes (this softens the beans). The beans are done when they are fork-tender.

3. In a skillet, heat the olive oil over medium-high heat. Add the onion, and saute for about 10 minutes, until the onion is soft. Add the paprika, and cook, stirring, for about 2 minutes longer, until the mixture is well blended. Add it to the beans.

4. Remove the leeks and peppers from the beans, if you prefer, and discard them. Season the stew to taste with salt. Reheat the stew gently, if necessary. Ladle into shallow soup bowls, and serve.

Serves 8.

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Bacalao A La Viscaina Recipe

Bacalao A La Viscaina Recipe

( A Basque Recipe )
Ingredients:

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half



Directions:

1.Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first. Bring the water to a boil and simmer until the potatoes are just tender when pierced with a fork, 15-20 minutes.

2.Drain and when cool enough to handle,, peel away the skin. Set aside. In a heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add the onions, reduce the heat to very low and slowly saute about one hour.

3.Stir occasionally, watching that the onion doesn’t burn. A few dribbles more of oil may be necessary. Pre-heat oven to 300F degrees. Turn up the heat, add the garlic and tomato and cook, stirring constantly until the mixture becomes thick and the liquid is substantially reduced, about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture.

4.Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 minutes or until thoroughly hot.

Yields 6 Servings

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Basque Vegetable Chowder

Basque Vegetable Chowder



Servings: 12 servings
Category: Soup
Ethnic Style: Basque

Ingredients:
1 ½ cups chopped celery
1 cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
1 ¼ quarts milk
4 (15-ounce) cans large lima beans, rinsed and drained or 6 cups cooked dry- packaged large lima beans (butter beans)
1 (16-ounce) can diced tomatoes, undrained
1 (16-ounce) whole kernel corn, drained
½ teaspoon dried oregano
½ teaspoon dried rosemary leaves
½ teaspoon salt
1/8 teaspoon black pepper
4 ounces shredded jack or sharp cheddar cheese

Instructions:
Sauté celery and onion in butter in stock pot or large pot until tender, about 5 minutes. Add flour, stirring, for 1-2 minutes longer. Add milk and remaining ingredients, except cheese, and heat just to simmering, taking care not boil. Cover and simmer 5 minutes. Reduce heat to low; add cheese and stir until melted.

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Basque Salad

Basque Salad ( A Basque Recipe )



Ingredients:
1/4 cup olive oil
12 green onions with tops, thinly sliced
1 teaspoon whole saffron, scant
2 cups converted rice
1 1/2 teaspoons salt
4 cups chicken stock
1 pound medium size raw shrimp, shelled/deveined
1/4 pound hard sausage (salami, pepperoni or other), in julienne strips
1/2 pound prosciutto, thinly sliced
1 green bell pepper, cored/julienned
1 red bell pepper, cored/julienned
1/2 cup chopped parsley
salt, to taste
3/4 teaspoon fresh ground black pepper

Instructions:
Heat oil in a heavy pot. Add green onions and sauté over Medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer. Add the rice and stir, coating grains well with oil. Season with 1 1/2 teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove and cook over Low heat for 20 minutes, or until rice is just done and all liquid has been absorbed. Fluff with a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto, red and green peppers, parsley, salt to taste and black pepper. Toss well. Arrange on a large platter and serve at room temperature

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Ceviche de Pescado

Ceviche de Pescado



Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

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Peruvian Garlic Chicken

Peruvian Garlic Chicken



Peruvian Garlic Chicken
1/2 Cup Olive Oil
3 Medium Onions — chopped
6 Cloves Garlic — chopped
4 Medium Chopped Rocoto Chiles — or jalapenos
1/2 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Teaspoon Basil
2 Cups Peanuts — roasted and chopped
1/2 Cup Parmesan Cheese
3 Pounds Chicken Breasts — chopped
3/4 Cup Lowfat Yogurt — room Temp.
Salt And Pepper — to taste
Boiled Potatoes — for garnish
Method:
Heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.

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