From Teresa Barrenechea in The Basque Table, this is a great sauce to dress up plain cakes or custards. This recipe accompanies her Recipe #397727 and I didn’t include it in that recipe because the amount it makes is way more than is needed and it throws off the nutritional values considerably! It is the equivalent to pouring custard, natillas (although more liquid than the firmer Santa Fe style natillas) or creme anglais.
Make and share this The Best Basque Beans recipe from Food.com.
This was my beloved amatxu’s (mom’s in basque) recipe for donuts. We used to eat the all the time during cold winter afternoons with spanish style chocolate (that means ridiculously thick hot chocolate… yum!!!). I just wanted to share her awsome coocking with everybody. They are delicuious and very easy to make. The anissette kick is wonderful!!! Enjoy
Make and share this Basque Cod Croquettes / Croquetas De Bacalao recipe from Food.com.
From the cookbook “Recipes from Basque Restaurants of the West.” This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.
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