Porrusalda (Basque Country)
This is a very traditional basque recipe, it means "leek soup" in basque. It's very easy to cook and you can make any vegan changes you want on it, like the also traditional "porrupatata", cooked without pumpkin and with carrots. Heat [... more]
International Vegetarian Union |
Basque Potatoes
In a large roasting pan, melt margarine in the oil over moderate heat. Add potatoes and roll them in the seasoned margarine to coat well. Bake, basting the potatoes occasionally with the margarine, for about 40 minutes, or until tender. Note: I ... [... more]
International Vegetarian Union |
Basque Chicken
Heat oil in a heavy based saucepan. Add chicken and brown on both sides. Remove and set aside. Add onions to pan, cook over medium heat until soft. Add ham (or bacon), garlic, chilli and capsicums and cook a for 2 minutes. Return chicken to pot. ... [... more]
Australian Womens Weekly |
Myra Kornfeld
Myra Kornfeld trained at the Natural Gourmet Cookery School and Peter Kump's. She cooked innovative vegan cuisine for years at New York's famed Angelica Kitchen and rounded out her training at La Cote Basque, Nosmo King, and Verbena. She has ... [... more]
Random House |
Pierre Franey
Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the "60-Minute Gourmet" column in the New York Times. He has written Fourteen books, including his recently published . [... more]
Random House |
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