COD BASQUAISE
In this easy one-pot dish, Chef Boulud marries clean, mild cod with bold chorizo, wine, garlic, and espelette, the iconic pepper of the Pays Basque region of France. The fish is first spiced and seared for a bit of texture, then gently poached in the bright broth to absorb flavor without overcooking.
Provided by Daniel Boulud
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
- Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
- To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
- Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.
PAN BASQUAISE
A great tuna sandwich. Serve the sandwiches warm or at room temp.
Provided by Allrecipes Member
Categories Sandwiches
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
- Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 76.1 g, Cholesterol 221.4 mg, Fat 23.6 g, Fiber 6.2 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 947.2 mg, Sugar 10.1 g
PIPERADE BASQUAISE
Steps:
- Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it.
- At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
- Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.
POULET BASQUAISE
Steps:
- Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum. Add 2 tomatoes and allow the vegetables to sweat together. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes. Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.
BASQUAISE SAUCE
This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen.
Provided by Chocolatl
Categories Sauces
Time 1h10m
Yield 2-3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over high heat.
- Add onions, peppers and garlic.
- Reduce heat to medium-high and saute until golden, about 10 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
- Working in batches, transfer to a food processor or blender and puree until smooth.
- This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.
Nutrition Facts : Calories 292.2, Fat 21.2, SaturatedFat 2.9, Sodium 896.6, Carbohydrate 24.2, Fiber 6.5, Sugar 13.6, Protein 4.4
PAN BASQUAISE
A great tuna sandwich. Serve the sandwiches warm or at room temp.
Provided by Eric
Categories Sandwiches
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
- Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 76.1 g, Cholesterol 221.4 mg, Fat 23.6 g, Fiber 6.2 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 947.2 mg, Sugar 10.1 g
PAN BASQUAISE
A great tuna sandwich. Serve the sandwiches warm or at room temp.
Provided by Eric
Categories Sandwiches
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
- Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 76.1 g, Cholesterol 221.4 mg, Fat 23.6 g, Fiber 6.2 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 947.2 mg, Sugar 10.1 g
PAN BASQUAISE
A great tuna sandwich. Serve the sandwiches warm or at room temp.
Provided by Eric
Categories Sandwiches
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
- Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 76.1 g, Cholesterol 221.4 mg, Fat 23.6 g, Fiber 6.2 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 947.2 mg, Sugar 10.1 g
POULET BASQUAISE (BASQUE STYLE CHICKEN)
Make and share this Poulet Basquaise (Basque Style Chicken) recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.
- Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.
- Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.
- Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.
- While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.
Nutrition Facts : Calories 1476.6, Fat 49.8, SaturatedFat 10, Cholesterol 103.5, Sodium 193.9, Carbohydrate 192.3, Fiber 20, Sugar 8.5, Protein 46.7
PAN BASQUAISE
A great tuna sandwich. Serve the sandwiches warm or at room temp.
Provided by Eric
Categories Sandwiches
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
- Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 76.1 g, Cholesterol 221.4 mg, Fat 23.6 g, Fiber 6.2 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 947.2 mg, Sugar 10.1 g
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