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Top reviews from the United States
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Reviewed in the United States on September 21, 2018
Reviewed in the United States on April 10, 2018
Reviewed in the United States on June 28, 2017
Reviewed in the United States on December 27, 2022
Top reviews from other countries
The Renaissance Girl
A charming introduction to the Basque - full of warmth and sunshine
Reviewed in the United Kingdom on March 31, 2016
The Renaissance Girl
Reviewed in the United Kingdom on March 31, 2016
Meat: roasted chicken wings with roast potatoes, parsley and garlic; home-cured duck ham with pomegranate salad; port trotters, apple and hazelnut terrine; griddle marinated quail with pickled shallots; piquillo peppers stuffed with oxtail; salad of partridge, escabeche, walnuts and figs; duck liver and chanterelles; marinated white anchovies, with tomatoes and jamón salad; rabbit with white beans and chorizo; t-bone with anchovy salsa; veal chops with black-eyed peas stew; tomato soup with jamón and idiazábal (!); sukalki - a typical beef ragu; chicken stewed in cider and apples (making it tomorrow with poussin!); slow-roasted shoulder of baby goat with green salad; beef cheeks in red wine sauce with cauliflower purée; lamb shank with Jerusalem artichokes and black olives; suckling pig; roasted let of duck with sautéed cabbage, raisins and pomegranate; pork chops a la plancha with white bean purée and piperrada; sautéed peas with chorizo Migas and golden fried egg.
Fish: tuna confit with guindillas, anchovy and white onion (indurain); roast John Dory, alubias de Tolosa and pancetta; grilled octopus with peppers and aubergines; seafood salad with mango and chilli salsa; scallops, sautéed cabbage and morcilla; sardines marinated in cider or Txakoli vinegar; tortilla de bacalao; merluza en salsa verde; bacalao a la Vizcaina; mackerel marmitako; sautéed clams with garlic, lemon and parsley; cod tongue with sautéed red cabbage and cider vinegar; bacalao al pil-pil; pan-fried hake with sautéed wild chanterelles and sage; charred baby gem with piquillo peppers; salted anchovies and blue cheese; Russian salad with prawns; squid in ink; sardines a la plancha; gambas a la plancha; sardine, boiled egg and caper empanadas; gordal olives stuffed with white anchovies; squid meatballs with saffron and almond sauce; pinto of crab and prawns; creamed rice with cuttlefish and prawns; halibut a la plancha and fennel salad; bed crab; bonito belly with garlic.
Vegetables: spinach and goat's cheese croquettas; tomato salad with olive oil; pan-fried guindillas; pan-fried ceps with egg yolk; classic tortilla; toasts with Requesón, red peppers and thyme; cherry and almond soup; white asparagus with olive oil mayonnaise; aubergine, honey and blue cheese omelette; slow-cooked broad beans with poached egg; warm-braised artichokes and tomatoes; grilled green and white asparagus with Idiazábal smoked cheese; roasted onions stuffed with parsley and garlic migas; spinach, blue cheese and pine nut empanadas; porrusalda; alubias de Tolosa; warm salad of baby artichokes and broad beans with walnuts and mint; lentils and goat's cheese with caramelised walnuts; wild mushrooms and truffle with duck egg on toast (yum!); Swiss chard stew with pimentón; roasted pumpkin and Roncal with walnut vinaigrette.
Desserts: cuajada with honey and walnuts; apple tatin with salted honey ice-cream; pantxineta; almond and cherry cake; chocolate pots with tejas de Tolosa; intxaursaltsa; chestnut flan; caramelised pears with hazelnut ice-cream; strawberries with vanilla oil and mint ice-cream; roast lavender peaches with baked custard; pastel vasco; cinnamon fritters with plum compote; cream cheese ice-cream with blackcurrant and camomile syrup.
Basque Menus
A book which doesn't disappoint - my only tiny criticism, and it really is tiny, is that I'd love a map... Not being that familiar with the restaurants and areas José mentions, I had to look them up to get an idea of the way the dishes were spread across the Basque region. Having said that, it really is a tiny point. I've already decided on half a dozen dishes to start with, and though I rarely eat meat, that suckling pig is going to be in my oven very soon!
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Mrs J Winter
Full of fabulous recipes!!
Reviewed in the United Kingdom on May 30, 2023