Chicken à la French Basque

In the north central of Spain and across the border to southwestern France, Basque traditions, customs, language, and culinary recipes are still enjoyed. Key ingredients include from both the sea and mountain for grilled meats and fish dishes. There are diverse range of dishes, paired with txakoli /cha-koh-LEE/, a dry, sparkling white wine and Basque cider.  

Oilasko baskoa (Basque)

/oy-las-ko bask-ō/

Poulet Basquaiser (French)

Pollo vasco (Spanish)

Serves 4

1 whole organic chicken (about 4 pounds/1.820 g) cut into 8 pieces or chicken breast or legs

to taste: cayenne pepper, Himalayan salt and black pepper 

2 Tbs. (30 ml) olive oil

1 Tbs. (32 g) (dairy-free) butter

1 tbs. (5 g) organic tomato paste

1 organic onion, sliced

organic garlic cloves, minced

1 bay leaf

2-3 organic bell peppers, different colors, sliced

16 ounces (455 g) organic tomatoes

1/2 cup (120 ml) each: chicken stock or broth, water, and white wine

parsley and thyme

cooked pilaf (is GF) or rice

~Basque~

bat 1. Season the chicken.

bi 2. Heat the oil over medium heat.

iru 3. Add the butter, then the chicken pieces (whole children with the skin down). Brown about 5 minutes. Remove and set aside.

lau 4.  Sauté the peppers, onions, and garlic. Add the tomatoes, tomato paste, and bay leaf. Cook until liquid is reduced by half.

bost 5. Stir in the wine. Cook until it reduced by half. Then add the water and broth/stock.

sei 6. Add the chicken, cover and simmer on low for about 30 minutes, inside temperature 165ºF/74ºC.

zap 7. Place the chicken on a platter.

zortzi 8. Add the parsley to the pot and boil the sauce until it thickens, about 5 minutes. Remove the bay leaf.

bederatzi 9. Pour over the chicken. Serve with pilaf or rice.

On egin! 

Enjoy your meal!

Add a Basque salad: https://veggiefernandezs.blogspot.com/2019/01/basque-tossed-salad.html

or a Basque bean dish: https://veggiefernandezs.blogspot.com/2016/01/basque-beans.html

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Tomato Base Risotto

Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 

Risotto al pomodoro (Italian)

Serves 4

 

~risotto rice and plant~

2 cups (260 g) arborio rice

2 cups (400 g) organic cherry tomatoes cut in half

2 Tbs. (30 g) chopped oni0n

2-3 organic garlic cloves

14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella

1/2 cup (120 ml) white wine

3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan

olive oil

organic vegetable broth

basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.

due 2. Remove the garlic and process the rest in a blender.

tre 3. Sauté the onions with a a little butter.

quattro 4. Add the rice.

cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.

sei 6. The last 4-5 minutes, add the tomato mixture.

sette 7. Finish cook the risotto.

otto 8. Add the "burrata", drizzle of oil, and basil.

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German Bolognese Sauce

Bolognese is made with a meat base and includes different ingredients than a spaghetti sauce. I am using nuts instead of meat for the protein.

Bolognese Soße (German)

Makes 6 cups (780 g)

cooked (GF) noodles

3 cups (390 g) organic nuts of your choice, chopped

1 organic onion, chopped

cubed organic carrots

2 organic garlic, chopped

1-2 Tbs. (15-30 ml) olive oil

3 1/2 cups (455 g) organic tomatoes, diced

1-2 Tbs. (15-30 g) organic tomato paste

oregano, thyme, parsley, and basil to taste

red wine

(DF) shredded cheese

eins 1. Roast the nuts until golden brown.

zwei 2. Heat the oil and sauté the onions, carrots, and garlic.

drie 3. Add the diced tomatoes, nuts, herbs, and wine. Simmer for 15-20 minutes.

vier 4. Serve over the pasta with some more basil and cheese on top.

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Gravy with Wine

Use white wine for poultry gravies and red wine for beef and pork.

 

Makes about 7 cup (17 dl)

4 cups (10 dl) organic turkey stock

2 cups (5 dl) wine

2-3 bunches of rosemary, thyme, sage and parsley

6 Tbs. (85 g) (DF) organic butter

6 Tbs. (48 g) (GF) flour

optional: black pepper

1. Combine the stock and wine with rosemary, thyme, sage, and parsley in pan.

2. Simmer over medium heat until liquid reduces by half, about 35-40 minutes.

3. Strain into a bowl and discard the herbs.

4. Wipe out the pan and melt the butter.

5. Whisk in the flour to create a paste.

6. Cook and cook on medium-low heat until light brown.

7. Add the stock to a pan, a little at a time, whisk.

 (a) If using pan drippings, remove fat then add to the mixture.

8. Optional, season with black pepper to taste.

OPTIONAL SAUCE for topping a steak:

Red wine, beef broth, butter, onion and herbs

ALSO

a splash off red wine early in a slow-cooker adds deep, rich flavor to a pot of roast and beef stews.

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German Spaetzle with Mushroom Gravy

I have cooked Spätzle as a side-dish but not with a gravy. I did not have this dish the sixteen year I lived in Germany-Mike

Jägerspätzle (German)

"hunter spaetzle"

Serves 4

A. die Spätzle:

2 1/2 cups (325 g) flour (Use a spoon to pile the flour into the cup.) [It needs the gluten to rise.]

1/2 tsp. (2,5 ml) sea salt

1/3 cup (80 ml) each: water and (dairy-free) milk

3 organic eggs

 

OR a box of Spätzle (not gluten-free)

~Standard German (Deutsch)~

eins 1. Whisk together the flour and salt.

zwei 2. In jar, whisk the water, milk, and eggs until smooth.

drie 3. Add the egg mixture to the bowl with the flour. Beat until there are no more lumps, about 4-5 minutes.

vier 4. Cover and rest for 30 minutes.

fünf 5. Bring a large pot of salted water to a boil.

sechs 6. Reduce to simmer.

sieben 7. Place a large wooden board on top of the pot.

acht 8. Then place 1/2 cup (66 g) of batter on the board.

neun 9. Using a blunt knife, scrape slivers of the batter into the pot.

zehn 10. Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm

elf 11. Repeat with the rest of the batter.

B. die Soße (the gravy):

4 Tbs. (60 g) dairy-free, organic butter

1/4 cup (30 g) each: organic chopped onions & white wine (or more)

2 minced organic garlic cloves

1 pound (455 g) sliced organic mushrooms

1/2 tsp. (2,5 ml) each tomato paste & dried thyme

1 Tbs. (15 g) (gluten-free) flour

2 cups (480 ml) each organic: beef broth & (diary-free) yogurt (substitute heavy cream)  

~Bavarian German (Bairisch)

oas 1. Sauté the onions, garlic, and mushrooms over medium-high heat about 5-10 minutes.

zwoa 2. Reduce heat to medium.

drei 3. Sprinkle the thyme and flour over the mushrooms.

fiare 4.  Pour the wine into the skillet.

fimfe 5. Add the broth and bring to a boil, then reduce to simmer, and cook 10-15 minutes, until the gravy has thickened.

sechse 6. Stir in the the yogurt/heave cream.

sieme 7. Pour the gravy over the Spätzle.

Guten Appetit!

An Guadn! 

(Enjoy your meal)

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Wine Sauce

The sauce can be used in many dishes: pasta, beans, stuffed peppers; over fish, meat, tofu, or vegetables; etc.

Salsa di vino  (Italian)

Makes 2-3 cups (480-720 ml)

olive oil

1 chopped organic onion

3 chopped organic garlic cloves

1 cups (240 ml) red or wine wine

2chopped organic tomatoes

1 cans (14 ounce/400 g) organic puréed tomatoes

2 bay leaves

dried thyme, oregano, basil (substitute with Italian spices)

red pepper falkes

uno 1. Sauté the onions with oil for 2-3 minutes.

due 2. Crush the garlic and add to the onions. Stir for a minute or two.

tre 3. Add the wine and bring to a boil.

quattro 4. Stir in the all the tomatoes and herbs. Bring to a boil.

cinque 5. Reduce heat and simmer for 5 minutes.

sei 6. Remove the bay leaves.

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Lamb Stew à la Basque

The difference between Spanish and Basque stews are of course, the ingredients. It is served at traditional family-style (long tables) restaurants in Basque communities, both in Spain/France and in the U.S.  Basque immigrants first arrive in the U.S. in the mid-1800s. 

Arkume eltzekaria (Basque)

Serves 4-6

3 pounds (1365 g) glass feed, organic lamb shoulder, cut into bite size pieces

organic garlic cloves, crushed

1 sprig of chopped rosemary or 1 Tbs. (15 g) dry

4 sprig of parsley, chopped or 4 Tbs. (30 g) dry

1/2 cup (120 ml) dry white wine

2 Tbs. (30 ml) olive oil

1 chopped organic onion

sweet paprika to taste

1 10-ounce (285 g) organic roasted red peppers, cut into strips

1 organic tomato, chopped

2 Tbs. (30 ml) parsley or 2 tsp. (10 ml) dry

bay leaf

1 cup (240 ml) each: red wine and organic chicken stock or broth

black pepper to taste

fresh mint leaves for garnish

bat 1. Marinate for 2-3 hours: lamb, garlic, rosemary, and white wine

bi 2. Drain and discard the marinade. Pat dry with paper towels. Mince the garlic cloves. Set aside.

hiru 3. Heat the oil over medium-high heat.

lau 4. Brown the meat on al sides about 10 minutes. Remove the meat

bost 5. Sauté the onions about 5 minutes.

sei 6. Add the garlic and sauté  for minute.

zazpi 7. Add the meat to the pan, plus paprika, roasted peppers, tomatoes, parsley , bay leaf, and red wine. Bring to a boil, reduce to medium, and simmer uncovered for 15 minutes..

zortzi 8. Add the chicken stock. Bring to a boil., turn down to low and simmer, covered, until meat is tender, 2 hours or more if needed.

bederatzi 9. Garnish with mint leave.

On egin! 

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Tuna à la Sicilian (slow cooker)

Tuna should be cooked quickly or slowly. The slow cooked tops the requirement and easier for the cooker.

Sicily is the largest Mediterranean island. In 241 BCE, Roman named their new province "Sicilia". The original settlers were the Illyrian tribe, called Sicani, possibly from Spain around 8000 BCE. And the island has been inhabited by many Mediterranean cultures to this day.

“Food is history.

Taste history!”

Tunnu (Sicilian)

Serves 3

2 pound (910 g) tuna steaks, might have a thin skin, cook with it on and remove later

olive oil

organic garlic cloves, sliced

organic onion, chopped

1 tsp. dry oregano

pinch or two of red pepper flakes

1/2 cup (120 ml) white wine or dry vermouth

1/2 can (400 g) can of organic chopped tomatoes with its juice

pitted oily olives

capers, drained

zest of 1 organic lemon

black pepper to taste

chopped parsley leaves

unu 1. Heat the oil in a skillet over medium-high heat.

dui 2. Sauté the garlic, onions, oregano, and red pepper flakes for about 3 minutes.

tri 3. Add the wine and bring to a boil.

quattru 4. Pour into the slow cooker.

cincu 5. Stir in the tomatoes and juice, capers, olives, and lemon zest.

sei 6. Cover the sauce over the added tuna.

setti 7. Cook only on  low for 5 hours.

ottu 8. Remove the tuna and place on patter.

novi 9. Cover with aluminum foil.

deci 10. Skim any excess fat from the sauce and add any spices to taste.

unnici 11. Stir in the parsley.

dudici 12. Serve the tuna with some sauce on top. 

tridici 13. Put the extra sauce in a container and place on the table.

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Stuffed Chicken with Spinach and Feta (slow cooker)

Serve with rice, pasta, or potatoes. Put on some Greek music. Add some bread and olives. Voilà! (Ορίστε! /oríste/)

Γεμιστό κοτόπουλο με σπανάκι και φέτα (Greek)

/gemistó kotópoulo me spanáki kai féta/

Εξυπηρετεί 6

/exypieteí éxi/

4 Tbs. (55 g) (diary-fee) organic butter

2 Tbs. (3 g) organic shallots or onions, chopped

organic garlic cloves, minced

1 pound (455 g) organic frozen spinach, defrosted and squeezed dry

black or lemon pepper

pinch or two grated nutmeg

1 cup (120 g) (dairy-free) crumbled feta cheese

3-6 organic chicken breast, cut in half

1/2 cup (120 ml) (nitrate free) white wine

2 cups (480 ml) organic chicken broth

lemon-dill sauce (see below)

ένα / EN-a/ 1. Melt the butter over medium-high heat and sauté the shallots/onions.

δύο /THEE-oh/ 2. Add and sauté the spinach, pepper, and nutmeg, until the spinach is dry. Remove and set aside.

τρία /TREE-a/ 3. When spinach is almost cool, stir in the feta.

τέσσερα /TESS-air-uh/ 4. Place chicken on a cutting board that has butcher paper. Pound the chicken flat. Season with pepper.

πέντε /PEN-day/ 5. Place about 2 Tbs. (30 g) of filling in the center of each beast.

έξι /EX-ee/ 6. Roll them up and tuck the sides in, then secure with a toothpick.

εφτά /EF-TA/ 7. Melt the butter over medium-high heat and brown the stuffed chicken.

oκτώ /oc-TOH/ 8. Add to the slow cooker.

εννιά /en-NAY/ 9. Add the wine to the skillet and scrap the brown bits.

δέκα /THEK-a/ 10. Pour over the chicken with the broth.

έντεκα /éndeka/ 11. Cover and cook hight 2 1/2 hours or low 4-5 hours until temperature of the chicken is 160F (71C)

δώδεκα /dódeka/ 12. Remove the chicken, cover with foil, and rest 5 minutes.

δεκατρείς /dekTRÍA/ 13. Remove the toothpicks and cut each chicken breast in half on the diagonal into 3 pieces.

δεκατέσσερα /dekaTÉSERA/ 14. Serve in the lemon sauce.

Lemon-Dill Sauce

Σάλτσα λεμονιού και άνηθου

/sáltsa lemonioú kai ánithou/

Makes about 3 cups (720 ml)

2 Tbs. (30 ml) (dairy-free) organic butter

2 Tbs. (15 g) (gluten-free) flour

1 1/2 cups (360 ml) organic chicken broth

1 cup (240 ml) (dairy-free) yogurt

grated zest of 1 organic lemon

2 Tbs. (30 ml) lemon juice

2 Tbs. (30 ml) chopped dill (= 2 tsp./10 ml dry)

1. Melt the butter over medium heat.

2. Whisk in the flour and cook until the sauce begins to bubble, 2-3 minutes.

3. Whisk while adding the broth until it begins to boil. The sauce should be thick.

4. Stir in the yogurt, lemon zest and juice, plus the dill.

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Greek Chicken in Eggplant Sauce (Slow cooker)

Spicy coated chicken with red pepper eggplant sauce is a nice way to enjoy background Greek music.    

                                             Ελληνικό κοτόπουλο με σάλτσα μελιτζάνας 

                                               /ellinkó kotópoulo me sets melitzánas/ 

8 servings

1/3 cup (45 g) (gluten-free) flour

2 tsp. (10 g) each: paprika and ground cumin

1 tsp. (5 g) each: ground pepper and sea salt

3 pounds (1365 g) organic  boneless, skinless chicken thighs, cut into 2-inch  (5 cm) pieces

2 Tbs. (30 ml) olive oil

1 1/4 cups (300 ml) white wine or organic chicken broth

1 small organic eggplant, peeled and cubed

1 jar (12 ounces/340 g) roasted sweet red peppers, drained, OR bell peppers, sliced

1 chopped organic onion

2 Tbs. (30 g) organic tomato paste

1 Tbs. (15 g) organic brown sugar

3 minced organic garlic cloves

1/4 cup (30 g) minced Italian parsley OR 2 Tbs. dry parsley

1 cup (130 g) crumbled (dairy-free) feta cheese OR goat cheese

optionals: 

• 1 jalapeño pepper, seeded and chopped
• 8 naan flatbreads, cut into fourths (not gluten-free)
• rice

1. Combine the first five ingredients in a bowl.

2. Add chicken, toss to coast.

3. In a skillet, brown the chicken in the oil.

4. Add to the slow cooker.

5. Add the wine or broth to the skillet, loosen the brown bits from the pan.

6. Stir in the eggplant, red peppers, onions, (jalapeño), tomato paste, brown sugar, and garlic.

7. Bring to a boil, reduce and simmer, uncovered, for 5 minutes.

8. Transfer to a blender and purée.

9. Pour over the chicken.

10. Cook on low for about 4 1/2 hours.

11. Add the olives and parsley.

12. Serve with cheese on top with naan bread or rice.

Καλή όρεξη!

/kalē órexē/

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Hungarian Pork Chops with Wine

A good dry white wine is substitute for Tokay table wine, which is difficult to obtain outside of Hungary. Still, this dish will be welcomed at any dinner party or enjoyed by the family.

Borral Sertésborda (Hungarian)

Serves 8

8 organic pork chops

fat from 2 ounce (50 g) turkey bacon

1 1/4 cups  (300 ml) dry white wine

2 1/2 pounds (1200 g) organic red cabbage

3 organic tart apples

1 small organic onion

2 Tbs. (30 g) (dairy-free) organic butter

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 g) organic: sugar and tomato purée

1 tsp (5 ml) vinegar

fried or boiled potatoes

egy 1. Shred the cabbage and sprinkle with little sea salt.
kettő 2. Heat the bacon fat in a saucepan and add the sugar and vinegar.
három 3. Caramelize until light brown.
négy 4. Add the cabbage, cover and braise for about 20 minutes.
öt 5. Slice the onion, peel and core the apples, and cut into thin slices.
hat 6. Stir into the cabbage and add 3/4 cups  (180 ml) wine. Bring to a boil and simmer until tender.
hét 7. Beat the chops slightly and score the edges.
nyolc 8. Roll them in the flour.
kilenc 9. Fry in hot fat until golden on broth sides. Shake off the excess grease. Set aside.
tíz 10. Brown the tomato purée in hot fat and dilute with 1/2 cup  (120 ml) wine and 3/4 cups (180 ml) water.
tizenegy 11. When the sauce comes to a boil, put in the chops, cover and braise for 15-20 minutes.
tizenkét 12. Serve the chops on top of the cabbage with potatoes.

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Hungarian Grape-Wine Salad Dessert

Make ahead of time and refrigerate for 2-5 hours. After dinner, bring out this salad dessert!

Szőlőbor saláta desszert (Hungarian)

2 bunches each of organic grapes of two different types (colors), washed and drained

1/2 cup  (120 ml) light, dry red wine

1 Tbs. (15 g) each organic: sugar and ground walnuts

1. Stir the sugar and walnuts into the wine.
2. When the sugar has dissolved, pour over the grapes.
3. Refrigerate for 2-5 hours.
4. Serve in small bowls.

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Mike's Portuguese Tomato Sauce

I use this for lasagna sauce or add sautéed mushrooms for spaghetti.

Molho de Tomate (Portugese)

Adjust the amount of each item if you like more.
garlic

parsley & Italian herbs

organic butter or olive oil

dash nutmeg

1/4 cup (60 ml) chopped carrots

1 Tbs. (15 ml) flour

1 medium onion, finely chopped

1/2 lb. (225 g) tomatoes, chopped or large can of crushed tomatoes

1/2 bay leaf

1/2 cup (125 ml) white wine
pinch of sea salt

1. Sauté garlic, carrots, onions, bay leaf, parsley, nutmeg, and flour until onions are tender.
2. Add rest of the ingredients.
3. Simmer 20-30 minutes.

Uma delícia!

Delicious!

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