Euskal Kazeta: Piperade
Chef: Fungus
Pip&eacute;rade is basically a stew of sweet peppers and onions and is the quintessential dish of the Basque Country.&nbsp; This version is from&nbsp;Chef Gerald Hirigoyen, owner of Bocadillos and Piperade in SF, found on website Euskal Kazeta,&nbsp;and in his&nbsp;book "Pintxos." &lt;http://www.euskalkazeta.com/famous-chef-hirigoyen-among-several-authors-at-basque-culture-day-includes-recipes/&gt;&nbsp;
Euskal Kazeta: Cocido
In the Basque Cocido, only the amount of water necessary to cook the beans should be used.&nbsp; In a good Cocido, the beans should not swim in the water, but be surrounded by a thick, chocolate colored soup.&nbsp; 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.&nbsp; A little chopped onion may be fried in the oil beforehand and added to the stew.&nbsp; ...
Euskal Kazeta: Babarunak Prestatzen (Pretty Beans)
OSAGAIAK (Ingredients) &nbsp; &ndash; Babarrun gorria (kilo laurdena bakoitzarentzat) &ndash; Baratzuri buru osoa (askatu gabe) &ndash; Porru bat &ndash; Tipula buru erdia &ndash; Oliba olio zarraztada txiki bat &ndash; Gatza apur bat AUKERAKO OSAGAIAK (OPTIONAL INGREDIENTS) &ndash; Txerri sahietsa&nbsp; &ndash; Hirugihar zati txikiak LAGUN GARRIAK (SUPPLEMENTS) &ndash; Odolkia, txorizoa, aza eta sahietsak. Babarunak Prestatzen Aurrez, babarrunak egosten jartzerako, ontzi batean 10-12 orduz urak estalita izango ditugu biguntzen. Bihar egiteko gaur gauean jarrita baditugu, hobe. Ontzi sakon batean, babarrunak, baratzuri buru osoa, tipula erdia, porru bat, oliba olio zarraztada eta gatza apur bat jarriko ditugu. Ura berriz, babarrunak eta besteak estali ...