Download The Basque Table: Passionate Home Cooking from One of by Teresa Barrenechea PDF

By Teresa Barrenechea

In Europe, the Basques are recognized for his or her creativity within the kitchen and their long-enduring culinary background. within the Spanish Basque nation itself, nutrition and consuming are the heart of daily life and the focal point of unending dialog. Basque girls lovingly cross on their cooking thoughts to daughters and granddaughters, and Basque males, who belong to conventional cooking golf equipment referred to as txokos, themselves take pleasure in lingering over range and desk.

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Extra info for The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines

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These should always be served at room temperature. Whereas locals are often seen ordering sherry in Andalusian bars and taverns, this is not a particularly common sight in the Basque Country. We Basques appreciate good sherry now and then, but as a rule we prefer red Rioja wines. We cook with sherry, however, and when we do so, we follow the golden rule of cooking: The better the ingredients, the better will be the finished dish. " Because I rarely call for much sherry in a recipe, and because the wine keeps quite well once it is opened, this rule should be easy for you to follow.

If necessary, substitute fresh anchovies for the sardines. Clams Bilbao-Style • ALMEJAS A LA BILBAÍNA • Serves 4 Manila clams, increasingly available in the United States, are much like the clams I ate when growing up in Bilbao. Small and sweet, they are ideal for this dish. I have always made this dish in an earthenware casserole, for several reasons: These casseroles hold heat beautifully and promote even cooking; they are attractive enough to bring to the table for serving; and, finally, I was taught to cook using them and so fully appreciate their value.

Add enough water to the reserved cooking liquid to total 3 cups. In a pot, heat the oil over medium-high heat, and cook the garlic for 3 to 4 minutes, stirring, until it is softened. Before the garlic begins to brown, add the rice, and stir to mix it with the garlic and oil. Add the reserved cooking liquid and water, and bring the contents to a boil. Add the clams and parsley, and season to taste with salt. Reduce the heat, cover the pan, and simmer for about 20 minutes or until the rice is cooked and most of the liquid is absorbed.

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