BASQUE SHEPHERD RECIPES
BASQUE SHEPHERD'S PIE RECIPE - FOOD.COM
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Total Time 35 minutes
Prep Time 0S
Cook Time 35 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
- Crumble bacon and set aside.
- In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
- Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
- In small bowl beat together eggs and milk; pour over potato mixture.
- Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.
- With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
- Sprinkle crumbled bacon atop.
- Serve hot.
Nutrition Facts : Calories 232, FatContent 8.5, SaturatedFatContent 2.8, CholesterolContent 191.4, SodiumContent 584, CarbohydrateContent 28.5, FiberContent 3.6, SugarContent 1.5, ProteinContent 10.5
SHEEPHERDER'S BREAD RECIPE - FOOD.COM
A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
- *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
- Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
- Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
Nutrition Facts : Calories 557.6, FatContent 10.4, SaturatedFatContent 6, CholesterolContent 24.4, SodiumContent 651.4, CarbohydrateContent 101.3, FiberContent 3.6, SugarContent 10.3, ProteinContent 13.1
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