Basque-Style Fisherman’s Stew
The Winning Recipe for 1998 in the San Francisco Chronicle, from Loretta Keller. All you need is some crusty bread to make a meal of this.
White Beans a La Basque
Adapted from “The Classic Cooking of Spain,” the recipe name translates: “Alubias Blancas a la Vasca.”
Basque Potato Soup
This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I’d recommend for a cold winter day.
Basque Piperade
This tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish.
Basque Cream and Cherry Tart
From The New Spanish Table, posted for ZWT3. This has a lightly sweetened crumbly crust and a light and creamy filling. Amaretto works well in place of sambuca. Cooking time includes cooling time.
