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106 relations: Argentina, Artichoke, Asparagus, Astigarraga, Bakersfield, California, Barcelona, Basque cider, Basque Country (autonomous community), Basque Country (greater region), Bayonne, Bayonne ham, Bean, Bilbao, Biriatou, Blood sausage, Boise, Idaho, Brazil, Buenos Aires, California, Capsicum, Catalans, Cherry, Cherry pitter, Chistorra, Chorizo, Cod, Common wood pigeon, Crème fraîche, Croquette, Cuajada, Dried and salted cod, Ebro, Eel, Espelette, Ferran Adrià, French Basque Country, Fresno, California, Gâteau Basque, Guernica, Hake, Haute cuisine, Hyde Park, New York, Ice cream, Idaho, Idiazabal cheese, Irouléguy AOC, Itxassou, Izarra (liqueur), Jews, Juan Mari Arzak, ..., Kalimotxo, Karlos Arguiñano, Laudio/Llodio, Lekeitio, Lodosa, Madrid, Maja squinado, Mandragora officinarum, Martín Berasategui, Mendavia, Michelin Guide, Nicolasa Pradera, Nouvelle cuisine, Olive oil, Omelette, Ossau-Iraty, Pamplona, Paprika, Patxaran, Périgueux, Picon Punch, Pincho, Piperade, Pisto, Poaching (cooking), Pollicipes pollicipes, Portugal, Potato, Puente La Reina – Gares, Quince, Roncal cheese, Sagardotegi, San Sebastián, Sausage, São Paulo, Sour cream, Spanish omelette, Squid, Stew, Sugar, Syrup, T-bone steak, Talo (food), Tapas, The Culinary Institute of America, Tolosa, Spain, Tomato, Tudela, Navarre, Tuna pot, Txakoli, Txoko, University of Idaho, Vegetable oil, Viana, Spain, Walnut, Wine. Expand index (56 more) »
Argentina
Argentina, officially the Argentine Republic (República Argentina), is a federal republic located mostly in the southern half of South America.
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Artichoke
The globe artichoke (Cynara cardunculus var. scolymus)Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet.
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Asparagus
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.
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Astigarraga
Astigarraga is a town located in the province of Gipuzkoa, in the Autonomous Community of Basque Country, in northern Spain.
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Bakersfield, California
Bakersfield is a city in and the county seat of Kern County, California, United States.
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Barcelona
Barcelona is a city in Spain.
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Basque cider
Basque cider is an apple cider from the Basque region of Europe served at sagardotegi (cider houses).
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Basque Country (autonomous community)
The Basque Country (Euskadi; País Vasco; Pays Basque), officially the Basque Autonomous Community (Euskal Autonomia Erkidegoa, EAE; Comunidad Autónoma Vasca, CAV) is an autonomous community in northern Spain.
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Basque Country (greater region)
The Basque Country (Euskal Herria; Pays basque; Vasconia, País Vasco) is the name given to the home of the Basque people.
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Bayonne
Bayonne (Gascon: Baiona; Baiona; Bayona) is a city and commune and one of the two sub-prefectures of the department of Pyrénées-Atlantiques, in the Nouvelle-Aquitaine region of south-western France.
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Bayonne ham
Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.
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Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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Bilbao
Bilbao (Bilbo) is a city in northern Spain, the largest city in the province of Biscay and in the Basque Country as a whole.
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Biriatou
Biriatou (Basque Biriatu) is a village in the traditional Basque province of Labourd, now a commune in the Pyrénées-Atlantiques department in southwestern France.
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Blood sausage
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled.
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Boise, Idaho
Boise is the capital and most populous city of the U.S. state of Idaho, and is the county seat of Ada County.
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Brazil
Brazil (Brasil), officially the Federative Republic of Brazil (República Federativa do Brasil), is the largest country in both South America and Latin America.
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Buenos Aires
Buenos Aires is the capital and most populous city of Argentina.
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California
California is a state in the Pacific Region of the United States.
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Capsicum
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.
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Catalans
The Catalans (Catalan, French and Occitan: catalans; catalanes, Italian: catalani) are a Pyrenean/Latin European ethnic group formed by the people from, or with origins in, Catalonia (Spain), in the northeast of the Iberian Peninsula.
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Cherry
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).
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Cherry pitter
A cherry pitter is a device for removing the pit from a cherry, leaving the cherry relatively intact.
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Chistorra
Chistorra (txistorra) is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain.
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Chorizo
Chorizo (or, from Spanish; or) or Chouriço (from Portuguese) is a type of pork sausage.
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Cod
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.
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Common wood pigeon
The common wood pigeon (Columba palumbus) is a large species in the dove and pigeon family.
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Crème fraîche
Crème fraîche (English pronunciation:,, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5.
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Croquette
A croquette (/kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs).
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Cuajada
Cuajada (milk curd) is a cheese product.
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Dried and salted cod
Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting.
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Ebro
The Ebro in English (also in Spanish, Aragonese and Basque: 'Ebre') is one of the most important rivers on the Iberian Peninsula.
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Eel
An eel is any ray-finned fish belonging to the order Anguilliformes, which consists of four suborders, 20 families, 111 genera and about 800 species.
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Espelette
Espelette (Espeleta) is a commune in the Pyrénées-Atlantiques department in south-western France.
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Ferran Adrià
Ferran Adrià Acosta (born May 14, 1962) is a Spanish chef from Catalonia.
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French Basque Country
The French Basque Country, or Northern Basque Country (Iparralde (i.e. 'the Northern Region'), Pays basque français, País Vasco francés) is a region lying on the west of the French department of the Pyrénées-Atlantiques.
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Fresno, California
Fresno (Spanish for "ash tree") is a city in California, United States, and the county seat of Fresno County.
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Gâteau Basque
Gâteau Basque is a traditional dessert from the Basque region of France.
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Guernica
Guernica, official and Basque name Gernika, is a town in the province of Biscay, in the Autonomous Community of the Basque Country, Spain.
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Hake
The term hake refers to fish in either of.
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Haute cuisine
Haute cuisine (French: literally "high cooking") or grande cuisine refers to the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels.
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Hyde Park, New York
Hyde Park is a town in Dutchess County, New York, bordering the Hudson River north of Poughkeepsie.
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Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
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Idaho
Idaho is a state in the northwestern region of the United States.
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Idiazabal cheese
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre.
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Irouléguy AOC
Irouléguy AOC wines (Irulegi) come from Lower Navarre in the Northern Basque Country, France and are usually considered as part of the wine region of South West France (Sud-Ouest).
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Itxassou
Itxassou (Basque Itsasu) is a village in the traditional Basque province of Labourd, now a commune in the Pyrénées-Atlantiques department in south-western France.
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Izarra (liqueur)
Izarra is a sweet liqueur made in Bayonne in the French Basque Country.
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Jews
Jews (יְהוּדִים ISO 259-3, Israeli pronunciation) or Jewish people are an ethnoreligious group and a nation, originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of the Ancient Near East.
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Juan Mari Arzak
Juan Mari Arzak Arratibel (born July 31, 1942) is a Spanish chef, the owner and chef for Arzak restaurant.
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Kalimotxo
Kalimotxo is a drink consisting of equal parts red wine and cola-based soft drink.
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Karlos Arguiñano
Karlos Arguiñano UrkiolaNote the mixed spelling of his name.
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Laudio/Llodio
Laudio/Llodio is a town and municipality located in the province of Álava, in the Basque Country, northern Spain.
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Lekeitio
Lekeitio (Spanish: Lequeitio) is a town and municipality located in the province of Biscay, in the Spanish Autonomous Community of Basque Country, northeast from Bilbao.
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Lodosa
Lodosa is a small town of around 5,000 people located in the province and autonomous community of Navarre, northern Spain.
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Madrid
Madrid is the capital of Spain and the largest municipality in both the Community of Madrid and Spain as a whole.
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Maja squinado
Maja squinado (the European spider crab, spiny spider crab or spinous spider crab) is a species of migratory crab found in the north-east Atlantic and the Mediterranean Sea.
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Mandragora officinarum
Mandragora officinarum is the type species of the plant genus Mandragora.
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Martín Berasategui
Martín Berasategui is a Basque chef and owner of an eponymous restaurant in Lasarte-Oria (Gipuzkoa), Spain, which has been awarded three Michelin stars since 2001.
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Mendavia
Mendavia is a town and municipality located in the province and autonomous community of Navarre, northern Spain.
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Michelin Guide
Michelin Guides are a series of guide books published by the French tyre company Michelin for more than a century.
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Nicolasa Pradera
Nicolasa Pradera (1870–1959) was a Spanish chef, restaurateur, and is most known for her cookbook "La cocina de Nicolasa" (the Kitchen of Nicolasa), which is one of the staples of Basque cooking.
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Nouvelle cuisine
Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Omelette
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg).
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Ossau-Iraty
Ossau-Iraty is a Franco-Basque cheese made from sheep milk.
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Pamplona
Pamplona (Pampelune) or Iruña (alternative spelling: Iruñea) is the historical capital city of Navarre, in Spain, and of the former Kingdom of Navarre.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Patxaran
Patxaran (Basque from paitar, pattar "liquor" and aran "sloe" (in certain Basque dialects) Pacharán) is a sloe-flavoured liqueur commonly drunk in Navarre and the Basque Country, the Pyrenees and in Spain.
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Périgueux
Périgueux (Peireguers or Periguers) is a commune in the Dordogne department in Nouvelle-Aquitaine in southwestern France.
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Picon Punch
Picon Punch, or simply Picon, is a highball cocktail made with an Amaro liqueur, soda water, grenadine, a splash of lemon, and a bit of brandy floating on top.
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Pincho
A pincho (literally "thorn" or "spike"), pintxo or pinchu (is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Cantabria, Asturias, the Basque country and Navarre. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another. They are called pinchos because many of them have a pincho (Spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.
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Piperade
Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.
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Pisto
Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha.
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Poaching (cooking)
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
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Pollicipes pollicipes
Pollicipes pollicipes, known as the goose neck barnacle, goose barnacle or leaf barnacle is a species of goose barnacle, also well known under the taxonomic synonym Pollicipes cornucopia.
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Portugal
Portugal, officially the Portuguese Republic (República Portuguesa),In recognized minority languages of Portugal: Portugal is the oldest state in the Iberian Peninsula and one of the oldest in Europe, its territory having been continuously settled, invaded and fought over since prehistoric times.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Puente La Reina – Gares
Puente La Reina (Spanish meaning literally the "bridge of the Queen"; Gares) is a town and municipality located in the autonomous community of Navarre, in northern Spain.
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Quince
The quince (Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits).
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Roncal cheese
Roncal (Erronkariko gazta in Basque) is a hard, creamy sheep milk cheese.
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Sagardotegi
A sagardotegi (pronounced) is a type of cider house found in the Basque Country where Basque cider and traditional foods such as cod omelettes are served.
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San Sebastián
San Sebastián or Donostia is a coastal city and municipality located in the Basque Autonomous Community, Spain.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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São Paulo
São Paulo is a municipality in the southeast region of Brazil.
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Sour cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
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Spanish omelette
Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas or tortilla de papas.
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Squid
Squid are cephalopods of the two orders Myopsida and Oegopsida, which were formerly regarded as two suborders of the order Teuthida, however recent research shows Teuthida to be paraphyletic.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Syrup
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
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T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).
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Talo (food)
Talo or Talau is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour, water and a bit of salt.
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Tapas
A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of any kind of Spanish cuisine.
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The Culinary Institute of America
The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education.
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Tolosa, Spain
Tolosa is a town and municipality in the Basque province of Gipuzkoa, in northern Spain.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Tudela, Navarre
Tudela is a municipality in Spain, the second largest city of the autonomous community of Navarre and twice a former Latin bishopric.
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Tuna pot
Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea.
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Txakoli
Txakoli (pronounced) or chacolí (pronounced) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of the Basque Country, Cantabria and northern Burgos.
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Txoko
A Txoko is a typically Basque type of closed gastronomical society where people come together to cook, experiment with new ways of cooking, eat and socialize.
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University of Idaho
The University of Idaho (officially abbreviated UI, locally referred to as "U of I" or "UIdaho") is the U.S. state of Idaho's oldest public university.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Viana, Spain
Viana is a town and municipality located in the province and autonomous community of Navarre, northern Spain.
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Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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References
[1] https://en.wikipedia.org/wiki/Basque_cuisine
