Food Fare: Basque Recipes

Food Fare: Basque Recipes


Basque Chicken (Poulet à la Basque)

Basque Salad (Salade Basque)

Bilbao Eggs (Pisto a la Bilbaína)

Coffee Soup (Sopa Kafea or Café Sopa)

Crème Caramel (Koka)

Crème Fraîche (for use in Crème Caramel)

Gateau Basque (cake)

Hake with Bayonne Ham

Lamb Stew (Basque-style)

Marinated Anchovies

Mushroom Pinchos (Pincho de Champinon)

Olive & Tomato Lamb Chops

Pepper Omelet (Piperrada con Huevos)

Pyrenees Winter Soup (Sopa de Invierno)

Salt Cod Al Pil-Pil (Bacalao al Pil Pil)

Scrambled Eggs (Basque Style)

Sheepherder's Bread

Tuna Stew (Marmitako)

Vegetable Casserole (Menestra de Legumbres)

Wee-Hours Soup (Garlic & Egg Soup)


Food Fare Culinary Collection: Basque Flavors


For more about Basque food and culture, go to Basque Flavors >


Food Fare Culinary Collection: Basque Flavors


Note: The book cover for Basque Flavors was designed around the "Bayonne: Arrivée des Marchandes de Sardines" woodblock print painted by Édouard Pingret (1788-1875). The original is currently on display at the Fonds Ancely, City Library of Toulouse (Bibliothèque Municipale de Toulouse). A photograph of the print was edited by Webs Divine to create the book cover template. The original artwork is in the public domain as it was published before January 1, 1923 and because the copyright term is the author's life plus 100 years or less. The work has been identified as being free of known restrictions under copyright law, including all related and neighboring rights.


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