From amanda@gate.net Thu Sep 14 12:27:31 2000 Date: 9 Sep 2000 07:11:25 -0600 From: Amanda Newsgroups: rec.food.recipes Subject: Collection (3) Basque Followup-To: rec.food.cooking, rec.food.recipes POLLO EUSCARO (Basque Chicken) Basque Pumpkin & White Bean Soup Basque Tongue and Sauce POLLO EUSCARO (Basque Chicken) 2 chicken quarters, total 1 1/4 - 1 1/2 lbs. 1 tablespoon butter 1 tablespoon bacon drippings 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 oz. button mushrooms, quartered if very large. (Saute in butter if fresh.) 1 small eggplant, peeled and cut into fingers (1 cup or slightly more) 1 medium sized tomato, coarsely chopped, 6 - 8 pieces 1/2 sweet green pepper, seeded and sliced 4 small white onions (boilers), peeled 1 toe of garlic, crushed but NOT peeled 1/2 teaspoon dry basil 1/4 teaspoon dry thyme 1/3 cup dry white wine (Gallo SAUVIGNON BLANC is good.) Brown the chicken well in the butter and bacon drippings. Season with salt and pepper, and place in a deep casserole which has a cover. In the fat in which the chicken was browned, stir together the mushrooms, eggplant, tomato, green pepper, onions, garlic, basil and thyme for 2 to 3 minutes until the vegetables just begin to soften. Add to the chicken in the casserole. Pour the wine into the skillet, scrape loose any brown bits from the bottom and pour with the wine over the chicken. Cover the casserole and bake in a moderate oven (350 F.) for about 45 minutes or until the chicken is tender. Don't even consider using a crockpot; this is enormously superior. NOTE: The small amount of wine is all the liquid needed. Plenty of water is released from the vegetables, so there is no danger of the food going dry and burning. Serves 2. Basque Pumpkin & White Bean Soup I found this recipe on one of the file servers at work. I don't know the source, but it sounds like a recipe from Greens in San Francisco. The pumpkin melts into a soft, smooth background and binds together the beans and vegetables. This soup is substantial enough to make a meal. Some planning ahead is needed, as the beans require time for soaking and cooking. THE STOCK Use the cooking water from the beans combined with a light stock made with the following ingredients: Seeds and parings from a 1-pound pumpkin or winter squash 1 1/2 cups leek greens, chopped and washed 5 parsley branches 4 cloves garlic, peeled and left whole 1/2 teaspoon salt 6 cups cold water First cut the pumpkin in half; then scoop out the seeds and stringy fibers with a metal spoon. Next cut the halves into slices an inch or so thick, and cut the skins off each slice with a paring knife and set them aside. Put the seeds and parings in a pot with the rest of the stock ingredients, bring to a boil, simmer for 30 minutes, and then strain. THE BEANS 1/2 cup small white beans 3 fresh sage leaves or 1/2 teaspoon dried sage 1 large clove garlic, peeled and left whole 1 bay leaf 2 thyme branches 1/2 teaspoon salt 5 to 6 cups water Cover the beans with water and soak them overnight or, alternatively, cover them with boiling water and soak them for 1 hour. Pour off the soaking water and put the beans in a pot with the rest of the ingredients and bring them to a boil. Skim off any foam that rises to the surface, lower the heat, and cook the beans at a slow boil until they are tender, 45 minutes to 1 hour. Drain the beans and reserve the cooking water. THE VEGETABLES Peeled and seeded pumpkin slices (from The Stock) 2 tablespoons virgin olive oil 3 leeks, white parts only, quartered and cut into 1/4-inch pieces 2 carrots, peeled and cut into 1/4-inch cubes 1 celery heart or 2 outer stalks, cut into 1/4-inch dice 1 large clove garlic, finely minced 1 to 2 teaspoons nutritional yeast (optional) 2 large sage leaves or 1/4 teaspoon dried sage, crumbled 1/2 teaspoon salt Stock Reserved cooking water from the beans Pepper 2 tablespoons parsley, chopped Additional olive oil, for garnish Cut the pumpkin slices into 1/2-inch squares. Warm the oil in a soup pot and add the pumpkin, vegetables, garlic, nutritional yeast, if using, sage, and salt. Stir to coat everything with a film of oil, and cook over medium-low heat for 10 minutes, stirring occasionally. Pour in the stock and the cooking water from the beans, about 8 cups in all. Bring to a boil; then lower the heat and simmer for about 1/2 hour, until the pumpkin begins to soften and fall apart. Add the beans, and continue cooking until the pumpkin has broken into a smooth puree. Taste for salt and season with more, if needed, and a generous grinding of black pepper. Serve the soup with the parsley and a small spoonful of olive oil stirred into each bowl. As this soup sits, the flavors will develop, so it can be made one or even two days before serving. This soup could be warmly contrasted with a pinot noir or perhaps a wood-aged chardonnay. Recipe courtesy of Lon Hall Serves 4 to 6 Basque Tongue and Sauce This recipe was sent to me by Nancy Trevino, who got it from her grandmother, Matea Meabe Trevino. Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down. Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated. Basque Sauce: 3 Tbls. olive oil 1 clove of garlic, finely chopped 1 medium onion semi finely chopped 1 green pepper, semi finely chopped 2 small cans of tomato sauce 1 can of whole pimento, chopped 1 tsp sugar Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. 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