Basque cuisine

Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli (sparkling white wine), and Basque cider.

A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.

Overview
Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina.

Olive oil is more commonly used than vegetable oil in Basque cooking.

One of the staple cookbooks for traditional Basque dishes was initially published in 1933. "La cocina de Nicolasa" (the Kitchen of Nicolasa) by Nicolasa Pradera has gone into 20 editions.

Ways of eating

In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area.

Cider houses (sagardotegiak) are a feature of the hills around Donostia, especially near Astigarraga. These are usually large country restaurants with enormous barrels of cider. Cider is poured from a height straight into the glass for visitors, with a rustic menu invariably of salt cod omelette, grilled T-bone steak and ewes' milk cheese with walnuts and quince paste. The cider houses are only open for a few months of the year.

The txikiteo is the tapas crawl from bar to bar seen across Spain, but it reaches its pinnacle in Donostia, with hundreds of people on the streets of the old town wandering from bar to bar, each known for its specialty, whether it be croquettes, tortilla, toast, or seafood. The txikiteo is also popular in cities such as Pamplona and Bilbao.

Gerezi beltza arno gorriakin is a cherry soup served warm or cold. The cherries are poached in wine, often with enough sugar added to make a light syrup. A cherry without pits is preferred for this dish. To release their flavor, the cherries are carefully pitted or cut in half. Usually the soup is prepared on the day it will be served, because 24 hours is enough time for the cherries to blanch noticeably in the liquid. The soup is often served with a dollop of sour cream, crème fraîche, or ice cream.

Gastronomic societies are organisations, almost always of men, who cook and eat together in a communal txoko.

New Basque Cuisine

In the 1970s and 1980s Basque chefs were influenced by the nouvelle cuisine of France and created the nouvelle cuisine basque, radically original in its form but solidly Basque in substance, with lighter and less rustic versions of traditional dishes and flavours. The first Spanish restaurant to be awarded 3 stars in the Michelin Guide was, in fact, Zalacaín, a Basque restaurant, although located in Madrid. Juan Mari Arzak in Donostia became the most famous exponent and one of the first three-star Michelin Guide restaurants in Spain.
In a few years the movement swept across Spain, becoming the state's default haute cuisine. Many tapas bars, especially in San Sebastián, serve modern-style pintxos employing novel techniques and ingredients. In more recent years, young chefs, such as Martin Berasategui, have given new impetus to Basque cuisine.

International Basque cuisine
Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights. Karlos Arguiñano has popularised Basque cuisine in Spain through TV and books. Basque cuisine has been enjoyed for decades in Kern County, CA and the area around Elko, NV where a large population of Basque settled. Teresa Barrenechea was among the first people to bring traditional Basque cuisine outside these area's with her first restaurant Marichu in Bronxville in 1991, where she hired Chef Joseba Encabo to set up, develop the menus and run the restaurant till soon later he was offered a position as faculty at the Culinary Institute of America in Hyde Park, New York. Teresa Barrenechea and husband Raynold von Samson continued to promote Basque cuisine in America by opening their second Marichu restaurant in Manhattan in 1994, which was close to the United Nations Headquarters. Teresa Barrenechea has written two books, The Basque Table (Harvard Common Press, Boston 1998) and The Cuisines of Spain (Ten Speed, Berkley 2005). Teresa Barrenechea is the holder of two awards: Premio Nacional de Gastronomía (National Prize of Gastronomy, the highest culinary award given by the Spanish Administration) and Best Regional Cuisine Book at the 5th World Cookbook Fair, Périgueux (France).  At the other end of the scale, Basque-style pintxos bars are common in Barcelona and Madrid. In cities where large numbers of Basque people emigrated, such as Buenos Aires, Argentina; São Paulo, Brazil, Boise, Idaho; Fresno, California, and Bakersfield, California, there are several Basque restaurants and a noted Basque influence on the local cuisine.

Traditional dishes and desserts

Dishes
 Bacalao (salt cod) al Pil-Pil or a la Vizcaína
 Elvers (young eel)
 Kokotxas (cheeks of hake)
 Marmitako
 Percebes (Gooseneck barnacles)
 Pintxos (Basque tapas)
 Piperade (or Piperrada)
 Pisto
 
 Talos
 Ttoro
 Txangurro (spider crab)
 Txipirones (baby squid) in their ink
 Txuleta

Desserts
 Cuajada (Mamia)
 Gâteau Basque (or Biskotx)
 Goxua
 Intxaursaltsa

Products

Cheeses
Roncal
Ossau-Iraty
Idiazabal cheese

Fruits and vegetables
 Artichokes from Tudela
 Asparagus from Mendavia
 Beans from Tolosa
 Peppers from Ezpeleta, Gernika and Lodosa
 Cherries from Itxassou

Meats
 Chistorra and chorizo de Pamplona (spicy sausage)
 Jambon de Bayonne (cured ham)
 Sausages from Viana
 Tripotx (lamb blood-sausage from Biriatou)
 , similar to tripotx from Zaldibia
 , similar to linguiça

Beverages

 Basque cider served in Basque cider houses (Sagardotegi)
 Irouléguy AOC wine
 Izarra liqueur
 Kalimotxo, a mixture of wine and cola
 Patxaran liqueur
 Picon Punch cocktail - popular in Basque-American communities
 Pili (mandrake-root liqueur)
 Txakoli wine

References

Further reading

External links

 
Basque
Cuisine by ethnicity