Basques use ham and chicken in different entrees. This is an outstanding cream soup that will have you coming back for more. The recipe calls for you to let the soup sit for 2 hours to let the flavors blend – but I usually whip this soup up the day before I need it as it is so much better the second day.
This is practically irresistible – it resembles a rich buttery shortbread that is complimented with a subtle almond flavored filling. The dough does need to be put in the fridge overnight.
Axoa d’Espelette. A delicious veal stew that is slightly spicy. “Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain.” In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.
Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard, use recipe #405945, or jam filling. It’s not overly sweet and can be enjoyed any time of day. It’s very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It’s best to serve the cream-filled cake the day it is made.
Make and share this Basque Potato Tortilla recipe from Food.com.
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