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Euskal Kazeta: Piperade

Chef: Fungus

Average Rating:

Pipérade is basically a stew of sweet peppers and onions and is the quintessential dish of the Basque Country.  This version is from Chef Gerald Hirigoyen, owner of Bocadillos and Piperade in SF, found on website Euskal Kazeta, and in his book "Pintxos." <http://www.euskalkazeta.com/famous-chef-hirigoyen-among-several-authors-at-basque-culture-day-includes-recipes/> 

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Euskal Kazeta: Cocido

Chef: Fungus

Average Rating:

In the Basque Cocido, only the amount of water necessary to cook the beans should be used.  In a good Cocido, the beans should not swim in the water, but be surrounded by a thick, chocolate colored soup.  It is not enough, however, to merely add the correct amount of water. The beans should be of high quality and grown in the shade of cornstalks. Olive oil or pork fat (salt pork or bacon) - never beef lard - is added to the beans.  A little chopped onion may be fried in the oil beforehand and added to the stew.  ...