How to Make Idiazabal Cheese By Hand
This photo collection shows the entire process- traditional, arduous, and artisan- to make Idiazabal cheese. Below: First the sheep are brought in from pasture and held in the corral. The … Continue reading
Lights, Camera, Action!
One of the cool things about being a BasqueStage Scholar is the opportunity to film videos and recipe demonstrations for Sammic, the kitchenware manufacturer that sponsors our six months in … Continue reading
Wrapping up at Fronton de Tolosa
The BasqueStage is sure keeping us on our toes! Fellow Sammic scholar Elisha Ben-Haim and I recently finished another stage, this time at the traditional Basque restaurant Fronton de Tolosa. … Continue reading
Rompeolas- Lunch on the Streets of Tolosa
Ever wonder what it’s like to cook for 250 people? Fellow Sammic BasqueStage scholar Elisha Ben Haim and I found out last week. We collaborated with Chef Roberto Ruiz, head … Continue reading
Wrapping up at Solana
My, how time flies when you’re having fun! I’ve finished another short stage, this time in vinoteca Solana in Tolosa. An intimate wine bar with pintxos and a menu that … Continue reading
Nature in Pais Vasco
The food here is amazing, but so is the landscape. After one solid month of rain, the sun has come out and it feels like spring is finally here. Here … Continue reading
Visit to Iztueta Dairy Farm
“Careful, that calf is nine days old,” the fourth generation dairy farmer told us. We were kneeling in front of six large stalls with young calves inside, all a little … Continue reading
What to make for brunch this weekend: Torrijas
This week at Solana 4, I learned how to make torrijas (tor-REE-has), a Spanish take on French toast. They’re less eggy than the French toast I’m used to, due to … Continue reading
Wrapping up at TPT Bakery
For the past two weeks of my BasqueStage experience , I’ve been working at TPT, a bakery and coffee shop in Beasain. It’s been a quite a change of pace … Continue reading
Visit to Zubia Conservas @BasqueStage
Today Elisha and I had the opportunity to visit Patés Zubia, a local conservera with duck and goose products and piparra pepper pureés. We visited with Javi our sous chef … Continue reading
