--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00003Date: 10/17/96 From: INGE FRONDA Time: 08:33pm \/To: ALL (Read 5 times) Subj: Basque food Hello All! Lamb's Liver with Red Wine Sauce 1 cup dry red wine 1 Tbsp. red wine vinegar 2 tsp. minced fresh garlic 1 bay leaf 1/4 tsp. salt 1 lb. lamb's liver, cut into 1/4 inch slices 3 Tbsp.Spanish olive oil 3 slices bacon, chopped 3 Tbsp. finely chopped Italian parsley Combine wine, vinegar, garlic, bay, and salt in glass baking dish.Add liver and coat well with marinade.Marinade at room temperature for 3 to 4 hours. Heat olive oil in 12 inch skillet until light haze forms. Add bacon and cook until browned and crisp.Drain on paper towels. Remove liver from marinadeand pat dry. Brown liver in pan drippings for 2 minutes on each side. Remove to heated platter. Pour marinade into hot skillet and boil, uncovered, until reduced by half.Scatter bacon pieces over liver, pour marinade on top and sprinkle with parsley. Serve at once. Goes good with Baque Potatoes. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00004Date: 10/17/96 From: INGE FRONDA Time: 08:35pm \/To: ALL (Read 5 times) Subj: Basque foods Hello All! Lamb Chops with Tomatoes and Olives 6 lamb chops flour salt and pepper 2 Tbsp. spanish olive oil 1/3 cup dry white wine 1 lb. vine-ripened tomatoes, peeled, seede, and chopped 1/2 cup spanish olives, seeded and sliced Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops. Basque Potatoes 1/2 cup finely chopped onion 1/2 cup chopped Italien parsley 1/2 cup shredded carrot 2 cloves garlic, minced 2 Tbsp. spanish olive oil 1 1/2cups chicken broth 41/2 cups cubed potatoes approximately 1" salt and pepper to taste In skillet cook onion, parsley, carrot, and garlic in olive oil until vegetables are tender. Add broth, potatoes, salt, and pepper to taste.Cover and simmer for 10 minutes. Uncover and simmer, stirring occasionally, for 20 minutes.Garnish with additional parsley, if desired. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00005Date: 10/17/96 From: INGE FRONDA Time: 08:37pm \/To: ALL (Read 5 times) Subj: Basque food Hello All! Berza ( cabbage with short ribs) 1/2 lb. pork short ribs 3 Tbsp. salt 1 medium head cabbage 1/2cup spanish olive oil 4 cloves garlic Simmer ribs in large kettle in 2 1/2 quarts boiling water to which salt has been added, for 1 hour. Remove core from cabbage and place head in a kettle of simmering water.Seoerate leaves from head as they wilt.Cook, covered, 20 minutes. Drain cabbage and ribs. In heavy Dutch oven, heat oil over medium heat.Add garlic cloves and cook until browned. Remove and discard cloves.Increase heat until light haze forms. Add well-drained cabbage and ribs and cook until cabbage begins to brown.Season to taste, with salt and pepper. Vegetables a la Vasca 1/2 cup spanish olive oil 1/3 cup fresh lemon juice 5 cloves garlic 1 shallot, finely chopped 1 Tbsp. coriander seeds 1/2 tsp. salt 1/2 tsp. peppercorns 1/4 lb. small onions,peeled 2 large carrots, peeled and cut into 1/2 inch slices 1 cup cauliflower flowerets 1/4 lb. yellow summer squash, cut into 1/2" slices 1/4 lb. zucchini, cut into 1/2" slices 1 vine-ripened tomato,chopped Combine 2 cups water with oil, lemon juice, garlic, shallot, coriander seeds, salt, and peppercorns. Simmer, covered, for 10 minutes. Add onions and simmer, uncovered, 5 minutes. Add carrots and cauliflower and simmer 6 to 7 minutes longer. Add squash and cook for 5 minutes. Transfer vegetables to shallow bowl. Cook liquid until it is reduced to 1 cup. Strain liquid, discarding solids, and pour over vegetables. Chill overnight, Sprinkle with chopped tomato just before serving. ---------------------------------------------------------- Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00006Date: 10/17/96 From: INGE FRONDA Time: 08:41pm \/To: ALL (Read 5 times) Subj: Basque food Hello All! Bacloa al pil-pil ( Basque salt cod ) 1 1/2 lbs. salt cod 1 egg, slightly beaten Flour 3 sweet red peppers, toasted, seeded, and peeled Spanish olive oil 2 cloves garlic, minced Soak cod overnight, changing water at least 5-6 times. Cut fish into 5 pieces. Cut roasted peppers into strips. Add olive oil to heavy skillet to one-quart inch depth and heat over high flame until slight haze forms. Meanwhile dip cod pieces in egg and then lightly dredge in flour. Reduce heat to medium low and add cod pieces, peppers,and garlic. Cook until cod is a golden brown. Put cod in shallow pan, top with peppers and bake at F300 for 1 hour. Basque Dutch Oven Beer Bread 3 cups whole wheat flour 1 1/2 cups white flour 1/2 cup white cornmeal 1/2 cup bran 11/2 tsp. baking powder 1 1/2 tsp. baking soda 1/2 tsp. sugar 1 12 oz. bottle dark ( or stout) beer 1/2 cup warm water 1/3 cup vegetable oil Dump ingredients in a bowl and add one 12 oz. bottle dark ( or stout) beer and 1/2 cup warm water. Stir in 1/3 cup vegetable oil and mix until dry ingredients are moistened. Pour batter into well-oiled Dutch oven and bake, covered, in preheated F 350 oven for 35-40 minutes. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00007Date: 10/17/96 From: INGE FRONDA Time: 08:43pm \/To: ALL (Read 5 times) Subj: Basque food Hello All! Basque Garlic Soup 1 loaf Frechn bread, sliced and allowed to dry out 1/4 cup spanish olive oil 6 garlic cloves, peeled 4 eggs, beaten 11/2 tsp. sweet spanish paprika water 1/4 tsp. salt Heat olive oil in dutch oven. Lightly brown garlic cloves.Add sliced bread, paprika, salt, and enough water to cover bread. Simmer for 30 minutes. Whisk beaten eggs into simmering soup. Serve at once. Porrusalda 1 lb. salt cod 1 cup water 4 leeks 3 sweet red peppers, peeled and seeded 3 red potatoes, diced 1/3 cup spanish olive oil 2 cloves garlic, minced 1 cup dry white wine 1/4 cup minced fresh Italian parsley Soak cod overnight, changing wter at least 5 times. Cut fish into pieces. Place cod in dutch oven with 1 cup water. In heavy skillet heat olive oil until light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper and garlic. Cook until leeks are soft and transparent. Add contents of skillet to dutch oven. Add wine and parsley. Cover and cook until potatoes are tender. Soupa a la Vizcaya 1 cup dried broad beans 6 cups water 1 lb. lean beef, cubed 1/2 lb. lean ham, cubed 1/4 lb. salt pork, diced 1 onion 4 ripe tomatoes, chopped 3 lbs. cut-up chicken fryer 1 lb. potatoes, cubed 1 medium cabbage, chopped salt and pepper to taste Soak beans overnight in water to cover. Drain and rinse. Put in a large pot with 6 cups water. Add beef, ham, salt pork, onion, garlic, and tomatoes. Simmer gently 1 hour. Add chicken and cook 45 minutes longer. Add potatoes and cabbage;cook until potatoes are tender. Season with salt and pepper. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00008Date: 10/17/96 From: INGE FRONDA Time: 08:46pm \/To: ALL (Read 5 times) Subj: Basque food Hello All! Sheep Wagon Omelet 1 cup prepared lamb fries 2 Tbsp. chopped green peppers 2 Tbsp. chopped onion 1 clove minced garlic 2 1/2Tbsp. spanish olive oil 1 Tbsp. minced italian parsley 4 eggs, beaten salt and freshly ground pepper to taste Heat oil in 12 inch cast iron skillet until light haze forms. Add greenpepper, onion, and garlic; saute until vegetables wilt.Sprinkle parsley over vegetables. Pour eggs over vegetables in skillet and cook until eggs are set. Season with salt and pepper. Add lamb fries and fold omelet in half. Slide onto warm plate. Lamb Fries Clean and remove outer skin or sac of testicles of young male lambs. Rinse and drain well. Cut into slices.Heat olive oil in heavy skillet; add a couple of cloves of minced garlic. Add sliced lamb fries and brown lightly over medium heat. Season with salt and freshly ground pepper. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00009Date: 10/17/96 From: INGE FRONDA Time: 08:47pm \/To: ALL (Read 5 times) Subj: Basque food Hello All! Flan de Castanas 2 lbs. chestnuts, roasted, peeled and mashed 2 cups sweetened condensed milk 1 tsp. pure vanilla extract 5 egg whites 1/3 cup sugar whipped cream Mix mashed chestnuts with milk, egg whites, and vanilla. Pour sugar in flan pan and carmelize over medium -high heat. Pour chestnut mixture over carmelized sugar. Place flan pan in larger pan containing 1 1 /2 inches of hot water. Bake at F 350 for 30 minutes. Cool. Chill 6 hours. Loosen Mold and invert on serving platter. Serve with whipped cream. Zurrakapote ( Basque fruit compote) 3 cups dry white wine 1 1/2 cups sugar 1 tsp. ground cinnamon 1 tart apple, peeled, cored, and sliced 1 ripe pear, peeled, cored, and sliced 1 cup dried apricots 1 cup dried pitted prunes 1/2 cup dried currants In a large saucepan bring wine and sugar to a simmer. Add cinnamon and apple; cook 10 minutes. Add remaining ingredients and cook 10 minutes longer. Allow to sit at room temperature overnight. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEN00010Date: 10/17/96 From: INGE FRONDA Time: 08:53pm \/To: IAN HOARE (Read 5 times) Subj: reply Hello Ian! Sorry I am so late in replying to your message.I am grateful for it.In my responce to the other person I was going to mention a little bit of European history but refrained.I do not speak nor read the eastern languages and just thought that looked like some nice recipes. Certainly didn't want to hurt any-ones feelings. So I try again. Her are some Basque recipes I found in a book By Darcy Williamson. Maybe they are of interest to some-one. Inge --- GoldED 2.41 * Origin: Colorado Springs Area Computer (719-260-9724) (1:128/139) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEP00000Date: 10/19/96 From: DAVE HAUGEN Time: 04:11pm \/To: ALL (Read 5 times) Subj: Shrimp and Lobster Sauce Hi, I know when I go out to eat at my favorite Oriental restaurant, I always look to see if they have this on the menu. It is probably my favorite. I am looking for the recipe for this, if anyone out there has it, and can help me, it would greatly be appreciated. Oh, and while I'm here, I just want to say Hi to Gail Shipp, and thanks for the other recipes you gave me, the wedding reception for my brother, went great!! --- ViaMAIL!/WC4 v1.00q * Origin: Bear's Den BBS WC!/Win95! V.34 612-475-2195 (1:282/3020)