Hello loves!
So I keep hearing how cold everyone is, with all this blustery January weather working outside…and I thought I would add one of my remedies for a cold day after you’ve just come in from work! Whether it’s been pulling calves, doctoring, loping circles or simply working hard at your day job-these favorite recipes of mine with be a perfect end to your day! J These are some really yummy Basque Recipes, I know a lot of people can do these without following directions…but I need all the help I can get unless I’m cooking outside! If you have any other totally mind-blowing awesome recipes you don’t mind sharing, send em’ along! I never make Flan as much as I wish I could…It’s one of those horrible weaknesses I have for food-The first time I had it, I had met and old friend my sister and I used to work with out in Charleston when I was passing through Elko after a solo trip.
Ramon is to date one of the most interesting, sweet, & hardworking guys I have ever met. He has a wonderful life story that even for me is still being pieced together…one day; he says I am allowed to write a song about him which I can’t wait for! Ramon took me out to lunch at one of the great Basque restaurants in town, and after a long time of eating as much as we could, and laughing and being much too silly for our own good, he asked if I’d ever had Flan. I had no idea what a treat I was in for! It got me on a Flan kick that’s for sure! I hope you guys like it as much as I do!
Lamb Stew
Ingredients
5 pounds cured lamb shoulder
1 medium onion, diced
2 cloves garlic, finely chopped
4 carrots
6 medium russet potatoes
2 tbsp. all-purpose flour
4 tbsp. chopped parsley
1 tbsp. dry thyme
1 cups dry white wine
2 tbsp. oil
Salt and pepper
1 small Pyrenees sheepherder round bread
In an 8-quart stock pot, saute lamb in oil along with the onion and garlic, until they are both soft. Add wine and enough water to cover meat. Add carrots cut in 1/4-inch pieces; add salt, pepper, thyme and parsley. Let simmer for 45 to 60 minutes. Add potatoes (cut in chunk-size pieces) and cook until soft. Skim excess fat from surface and add flour to thicken broth. Carve out top of bread in circular fashion. Clean out some of the bread from inside and spoon stew into crust shell. Replace top as a lid; place on serving dish and serve immediately.
Sheepherder Bread (looovvee this!)
Ingredients
3 cups very hot tap water
1/2 cup (1/4 lb.) butter or margarine
1/2 cup sugar
2 1/2 tsp. salt
2 packages active dry yeast
9 1/2 cups all-purpose flour
Salad oil
In a large bowl, combine hot water, butter, sugar and salt. Stir until butter is melted; let cool to about 110 degrees. Stir in yeast; cover and set in a warm place until bubbly, about 15 minutes. Beat in about 5 cups flour to make a thick batter. Stir in about 3 1/2 cups more flour to make a stiff dough. Scrape dough onto a floured board. Knead until smooth and satiny, 10 to 20 minutes — adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled — about 1 1/2 hours.
Punch dough down and knead briefly on a floured board to release air. Shape into a smooth ball. With a circle of foil, cover the inside bottom of a 5-quart cast iron or cast aluminum Dutch oven. Grease foil, inside of Dutch oven, and lid with oil. Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about 1/2 inch, about 1 hour. (Watch closely.) Bake, covered, with a lid in a 375-degree oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes or until the loaf sounds hollow when tapped.
Remove bread from oven and turn onto a rack to cool. You will need a helper. Peel off foil and turn loaf upright. Makes one very large loaf.
Flan (Basque Custard)
Ingredients
1/3 cup flour
4 cups milk
1 cup sugar
pinch of salt
6 eggs
1 tsp. vanilla
1 tsp. nutmeg
On top of stove, brown the 1/3 cup of sugar in a 3-inch deep, 5-cup capacity pan. Set aside.
Beat the eggs, add milk, sugar, vanilla, nutmeg and salt. Stir well. Do not beat after adding milk. Pour into the prepared pan; set this in a pan of warm water and place in oven at 325 degrees and bake for 1 hour.
Love you all!
Xoxo
~Adrian
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