by Anne-Marie | Dec 3, 2020 | Food |
For Thanksgiving this year, I ordered a few gateaux basques from San Francisco’s Dandelion Chocolate. They were offering 3 exotic flavors: cacao fruit, chocolate, and chocolate gingerbread. While a far cry from the traditional gateau basque you’ll find in the Basque Country, I was curious to try this creative spin on an old Basque favorite.
My parents and I made a video trying out the different flavors and showing off these unique cakes. Find out which one was our favorite!
by Anne-Marie | Sep 3, 2020 | Food |
You guys have been asking for Aita’s piperade recipe for years, and he finally shared it with us!
My parents invited me to join them for their piperade cooking session this week, and they allowed me to get it all on camera. Aita grows his own organic peppers and tomatoes, so every year around this time they have more than they can handle. Aita cooks large batches of piperade and then Mom cans them for the family to eat year-round.
by Anne-Marie | May 27, 2020 | Food |
I asked my followers recently on Instagram to name their favorite Basque restaurants in the United States. We’ve been talking a lot about Basque food over there, so I was curious to know where people like to eat.
And with over 100 comments on the post, it looks like you guys are passionate about this topic!
by Anne-Marie | May 14, 2020 | Food |
This post contains affiliate links, meaning if you click through and make a purchase, I may earn a commission at no additional cost to you. Today on the YouTube channel, I’m sharing a vlog about the time I made Basque sheepherder’s bread in a Dutch oven....
by Anne-Marie | May 7, 2020 | Food |
Today on the YouTube channel, I’m making a rabbit stew recipe from the famous Noriega Hotel, a Basque boardinghouse and restaurant in Bakersfield, California. They recently announced they’re closing their doors for good, so that got me hunting around my mom’s Basque cookbooks looking for some of their recipes.
by Anne-Marie | Apr 30, 2020 | Food |
Today on the YouTube channel, I’m sharing a cooking video all about the Basque burnt cheesecake. This dessert out of Donostia-San Sebastian in the Basque Country is a play on the New York cheesecake. The biggest differences? This cheesecake is baked in a super hot oven to give it a burnt look on top and doesn’t have a crust. It’s soft and gooey on the inside, almost like a creme caramel.
