, and I received a review copy. I quickly fell for this book because it brought back memories of our trip to Spain a few years ago. The photos of the market in Ordizia, of those lovely guidilla chiles, and of the garden plots reminded me of all the wonderful things about Basque cooking and the quality of ingredients. The book introduces the basic ideas of Basque cuisine while explaining how some dishes have been interpreted in new ways for serving at the restaurant Txikito in New York. There are pintxos, vegetable dishes, egg dishes, seafood, soups, recipes for gatherings, sweets, and drinks. There are also some suggestions for building menus from the recipes. Some of the loveliest recipes are the simplest like the Gilda which is one of my favorite pintxos. It’s a skewered stack of olives wrapped with an anchovy fillet with a guindilla chile near the top. Also, the Avocado Salad is simply half an avocado with Txakoli wine vinegar, Spanish paprika, sea salt, and olive oil. There are several delicious mixtures to serve on slices of baguette like the Gratin of Deviled Crab and the Gratin of Artichoke Hearts, Roncal, and Jamon Serrano. Another dish I want to try is called “Messy Eggs” with Rough-Cut Potatoes in which potatoes are par-boiled and then fried and topped with fried eggs with frilly edges. And, I’ve wanted to try making Basque-style Yeast Buns for years. Here, they’re filled with a sweetened whipped butter and creme fraiche mixture. Every recipe comes with an explanation of the ingredients or cooking techniques that make it special. For this okra dish, the tomato sauce is the secret weapon so to speak. And, if I can’t talk you into enjoying okra, the sauce would be great on other summer vegetables too. To make the tomato sauce, fresh tomatoes were roasted in a 500 degree F oven. I used juliets from Boggy Creek Farm. The tomatoes were cut in half, tossed with olive oil and salt, placed cut side down on a parchment-lined baking sheet, and roasted for about 15 minutes until charred. Meanwhile, finely diced onion, minced garlic, marjoram leaves, and a dried chile de arbol were combined with a generous amount of olive oil in a large saucepan and cooked over low heat. In my case, I used oregano rather than marjoram because it grows amazingly well in my backyard. The mixture should cook slowly until softened and sweet without browning. Canned tomatoes were crushed by hand and then added to the onion mixture. The roasted tomatoes were pulsed in a food processor until chunky and then added to the saucepan as well. Salt was added, and the sauce was left to simmer and thicken for about an hour. After removing the sauce from the heat, chopped parsley was added. The okra, incredibly fresh and also from Boggy Creek Farm, was roasted and charred. It was first cut into thick rounds, tossed with olive oil and salt, spread on a baking sheet, and then baked at 425 degrees F for about 15 minutes. The yogurt sauce was made with a small bit of minced garlic, chopped mint, marjoram—or oregano, and salt. The roasted okra was tossed with the tomato sauce and served with the yogurt sauce.
