4/10

Last night, I made poulet basque with instruction from my father.  As an accompaniment I made Asparagus Menestra (Asparagus with a white wine sauce), a recipe I adapted from Basque Cooking and Lore.  For dessert, I made Basque Wedding Cookies (from the same book).

Poulet Basque
Poulet Basque is a traditional Basque stew.  I find this dish especially fun to make because it is so colorful, and it smells wonderful right from the beginning.

serves 12

3 cut up chickens
flour
salt
pepper
8 onions
1/4 lb serano ham
2 ounces cured chorizo
2 red peppers
1 green anaheim pepper
16 oz jarred piquillo peppers (can substitute with more red peppers)
2 cups sliced mushrooms
2 cups heavy white wine (preferably the wine being served with the stew)

Toss the chickens in flour, salt, and pepper (optional, but thickens the stew).  Brown (braise) the chickens.  You want to coat the pan with as much juice as possible because this flavors the stew. Add the onions.  Meanwhile, roast the peppers (except the piquillos).


When the onions are translucent, add all the peppers, mushrooms and meat.  Finally, add the white wine.  Let simmer for an hour or so.  The stew is best after it sits.

Asparagus Menestra
Recipe adapted from Basque Cooking and Lore
Serves 6

2 T.  olive oil
1/2 cup chopped onions
2 oz. chopped chorizo cut into thin rounds
1 1/2 T. flour
1 cup dry white wine
1/2 cup liquid from asparagus
2 lbs. asparagus tips

Steam asparagus tips until tender but not overcooked. Reserve 1/2 cup liquid from steaming.
Heat oil in heavy skillet over moderate heat until light haze forms.  Add onion and chorizo. When onion is translucent, add flour and stir gently.  Add wine and asparagus liquid.  Bring to a boil, the pour over asparagus.

Basque Wedding Cookies
Basque desserts are limited, but so far I have seen dessert recipes fall into 3 major categories:  churros, almost flavored cakes or cookies, and custard (especially flan).  This recipe falls into the almond category.  They are a very pleasant cookie that would be good in summer. My dad, who grew up surrounded by many more Basques than I have claims that his grandma used to make these. They are pretty quick to make (about 45 minutes start to finish) and are fun to make as well.  The dough is similar to pie dough and should be handled accordingly.

makes 4 dozen

1 cup butter
1/4 cup sifted confectioners sugar
1 1/2 T. grated lemon peel
1 T. water
2 1/2 cups sifted all purpose flour
2/3 cup whole blanched almonds
3/4 cup confectioners sugar

Cream butter until light and fluffy.  Stir in 1/4 cup confectioners sugar, peel and water.   Mix flour with salt and beat into butter mixture.  Knead with hands until dough is light.  Pinch off heaping teaspoonfuls of dough, press them flat and wrap around a whole almond to cover completely. Shape like a tiny leaf and place 1 inch apart on greased baking sheet.  Bake at 350 degrees for 15 minutes.  Take care not to overbake.  Remove from cookie sheet, cool 2 or 3 minutes, then roll in confectioners sugar.  Cool completely, then roll again.