Basquescrambledeggstapas Recipes

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BASQUE CAKE



Basque Cake image

A Basque specialty that has pastry cream encased in a light shortdough pastry.

Provided by Erma Germino

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 12

Number Of Ingredients 10

1 ⅛ cups milk
⅓ cup white sugar
⅓ cup white sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon baking powder
1 ⅛ cups white sugar
3 eggs

Steps:

  • To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
  • Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
  • Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
  • Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 41.1 g, Cholesterol 79.3 mg, Fat 2.6 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 59.2 mg, Sugar 31.1 g

BASQUE SCRAMBLED EGGS (TAPAS)



Basque Scrambled Eggs (Tapas) image

From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.

Provided by mersaydees

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons Spanish olive oil, divided
1 large onion, finely chopped
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 ounces chorizo sausage, thinly sliced, casings removed, if preferred (55 g)
3 tablespoons butter
10 large eggs, lightly beaten
salt
pepper
4 -6 thick slices country bread, toasted, to serve

Steps:

  • Preheat an oven on low or warm setting.
  • Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
  • Add the onion and bell peppers and sauté for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
  • Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
  • Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
  • Serve immediately over the hot toast.

Nutrition Facts : Calories 674.5, Fat 40.8, SaturatedFat 13.7, Cholesterol 500.4, Sodium 766.4, Carbohydrate 48.7, Fiber 4.8, Sugar 8.8, Protein 28.7

BASQUE-STYLE CHEESECAKE



Basque-Style Cheesecake image

This distinctive cheesecake is baked in a high heat oven, giving it a delicious dark brown top that tastes of caramel and toasted sugar. Made without a crust, it was inspired by a dessert served at the restaurant la Vina in San Sebastian, Spain.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 7

1 3/4 pounds cream cheese, at room temperature
1 1/4 cups sugar
1/2 teaspoon kosher salt
4 large eggs, at room temperature
1 3/4 cups heavy cream
1 teaspoon pure vanilla extract
3 tablespoons all-purpose flour

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Lay one 16-inch piece of parchment across the bottom of a 9-inch springform pan and lay another 16-inch piece on top crosswise. Press the parchment into the bottom of the pan and crease along the sides, making it as flush as possible to the sides of the pan and allowing the parchment to come at least 2 inches above the sides. Put the pan on a baking sheet.
  • Combine the cream cheese, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl once halfway through to ensure there are no lumps of cream cheese, until the mixture is very smooth and light, a full 2 minutes. Add the eggs one at a time with the mixer running, beating 30 seconds after each addition. Scrape down the bowl, turn the mixer to low and add the cream and vanilla; raise the speed to medium and beat for 30 seconds. Remove the mixer bowl. Sift the flour over the batter and fold the flour into the batter with a rubber spatula. Pour the batter into the prepared pan.
  • Bake until the cheesecake is deep golden brown on top but the center is still quite jiggly, about 2 hours. Let cool completely (the cake will fall dramatically as it cools).
  • Release the pan to remove the cake and gently pull the parchment from the sides. Transfer the cake to a serving platter using an offset spatula.

BASQUE-STYLE SCRAMBLED EGGS | PISTO A LA BILBAINA



Basque-Style Scrambled Eggs | Pisto a la Bilbaina image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer     Breakfast     Main Course

Number Of Ingredients 12

2 tbsp extra virgin olive oil (30 ml)
1 onion
1 green bell pepper
4 cloves garlic
1 zucchini
2 tomatoes
4 cage-free organic eggs
2 tbsp finely chopped parsley (8 grams)
pinch sea salt
dash black pepper
1/4 cup extra virgin olive oil (60 ml)
2 slices sandwich bread

Steps:

  • FInely dice 1 medium sized onion, roughly chop 4 cloves garlic, finely chop 1 green bell pepper, cut 1 zucchini into small cubes, finely grate 2 tomatoes and crack 4 eggs into a large bowl, season with 2 tbsp finely chopped parsley, sea salt & black pepper, whisk together
  • Heat a large nonstick fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, at the same time, heat a small fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
  • After heating the large pan for 2 minutes, add in the diced onions, chopped green bell pepper and chopped garlic, mix with the olive oil, after 5 minutes and the onion is translucent, add in the cubes of zucchini, mix together and cook for another 5 minutes or until the zucchini is translucent, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer
  • Meanwhile, cut 2 slices of white sandwich bread, each one into 4 evenly sized pieces, then fry them in the small fry pan for 45 to 60 seconds per side or until golden fried, cook in batches to not over-crowd the pan
  • After simmering the grated tomatoes for 4 minutes and they have thickened up, add in the whisked eggs, turn up the heat to a medium heat and mix everything together continuously to create the scramble, after 3 minutes and the eggs are cooked through remove from the heat
  • Transfer into a large serving dish and garnish with the fried pieces of bread, serve at once, enjoy!

Nutrition Facts : Calories 319 kcal, Carbohydrate 15 g, Protein 9 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 164 mg, Sodium 135 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 20 g, ServingSize 1 serving

BASQUE COUNTRY-STYLE SPAGHETTI



Basque Country-Style Spaghetti image

Make and share this Basque Country-Style Spaghetti recipe from Food.com.

Provided by CJAY8248

Categories     Spaghetti

Time 20m

Yield 1 bowlful, 4 serving(s)

Number Of Ingredients 9

1/2 lb spaghetti
1/4 cup butter
1/4 cup olive oil
4 large garlic cloves, minced
20 medium shrimp, peeled
1/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh parsley, minced
1/4 cup parmesan cheese, freshly grated

Steps:

  • Bring 3 qts. water to boil in large pan. Add spaghetti and cook until tender but still firm to the bite, 8-10 minutes. Meanwhile, heat butter and olive oil over medium heat in large skillet. Add garlic and cook until golden. Discard garlic pieces. Garlic should be smashed with the flat side of knife, not minced if you wish lighter garlic flavor. Add shrimp, salt, pepper, and 2 Tblsp. parsley to skillet and cook until shrimp turn pink, 1 to 3 minutes. Remove skillet from heat. Drain cooked spaghetti and add to skillet, along with parmesan cheese. Place mixture in warmed serving bowl and sprinkle with remaining tablespoon parsley. Serve at once with tossed salad and garlic bread.

Nutrition Facts : Calories 488.3, Fat 27.9, SaturatedFat 10.5, Cholesterol 78.9, Sodium 377.4, Carbohydrate 44.4, Fiber 2.1, Sugar 1.1, Protein 14.9

GATEAU BASQUE



Gateau Basque image

Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that is traditionally filled with either pastry cream or black cherry jam. Martha's recipe combines the best of both worlds and calls for pastry cream and brandy-soaked cherries. She made this recipe on "Martha Bakes" episode 710.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 13

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon brandy
1/2 cup dried tart cherries
2 tablespoons brandy
Unbleached all-purpose flour, for work surface
Martha's Pate Brisee
1 large egg, lightly beaten

Steps:

  • Make the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla and brandy.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
  • Make the cake: Combine cherries and brandy in a small bowl; let soak 1 hour.
  • On a lightly floured surface, roll out one disk pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch round fluted tart pan with a removable bottom leaving edges to overhang. Freeze 15 minutes.
  • Preheat oven to 375 degrees. Place pastry cream in a large bowl. Stir with a rubber spatula to loosen. Pour into chilled crust, spreading evenly with an offset spatula. Drain cherries and scatter evenly over pastry cream.
  • On a lightly floured surface, roll out remaining disk of pate brisee to a 13-inch round, about 1/8 inch thick. Score surface in a diamond pattern with the edge of a ruler. Lightly brush overhanging edge with egg and top with scored pastry. Press to seal and trim dough along edge of tart pan. Lightly brush top with egg wash. Place tart pan on a rimmed baking sheet and bake until golden brown, about 1 hour 25 minutes. Remove from oven and let cool 20 minutes on a wire rack. Remove tart ring and cool completely on rack. Serve at room temperature.

"BURNT" BASQUE CHEESECAKE



I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.

Provided by Chef John

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h30m

Yield 10

Number Of Ingredients 8

1 tablespoon soft unsalted butter, or as needed
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
½ teaspoon fine salt
3 tablespoons all-purpose flour
½ teaspoon vanilla extract
4 extra large eggs, at room temperature
1 ¼ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
  • Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
  • Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
  • Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
  • Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 24.6 g, Cholesterol 204 mg, Fat 37.9 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 23.1 g, Sodium 359.2 mg, Sugar 20.4 g

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