Jan, Edan, Euskalduna Izan (Eat, Drink, Be Basque) 

In preparation for the San Inazio Festival, a perfect introduction to Basque cuisine for the home chef.

Second only to Jaialdi, the San Inazio Festival, which takes place Friday-Sunday, July 27-29, is the Basque version of St. Patrick's Day, where anyone and everyone gets to be from the Old Country for a huge party, loads of drinking and, of course, Basque food, which has become a famous feature of life in Boise. While it's easy to learn to love chorizo and paella at San Inazio, few may realize how simple it is to take the Basque culinary tradition home with them. Jan, Edan, Euskalduna Izan, which translates to Eat, Drink, Be Basque, makes a perfect introduction to Basque cuisine for the home chef. A publication of The Basque Museum in the Basque Block, this spiral-bound gem has recipes for simple appetizers like Txorixo Pintxoak (chorizo pintxos made from chorizo, tomato sauce and beer) and lamb stews, to more advanced dishes like clams and rice, stuffed squid, and cold tongue with oil and vinegar.

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