Boise, Idaho—The first thing that strikes me about chef Dan Ansotegui’s cooking is the colors. I’m staring at an aromatic quartet of vibrantly red roasted piquillo peppers, stuffed with a creamy spinach béchamel, floating in an orange and red pepper sauce and topped with green parsley. More plates of Basque delicacies, equally tantalizing, quickly follow…
Ansots Spinach Béchamel-Stuffed Piquillo Peppers
Piquillo peppers are a specific type of sweet pepper grown in Navarra, in the southern part of the Basque Country in Spain. Roasted red peppers could be used as a substitute, but are usually much larger than piquillo peppers. Makes 28 peppers For the Peppers 2 cups whole milk 2 cups half-and-half 1 tablespoon unsalted…
How to Make Basque Cheesecake at Home
My first bite of Basque cheesecake was a revelation. I’ve never been a fan of super-rich New York-style cheesecake, so it was as if Basque cheesecake—which is decidedly less sweet and really lets the flavor of the cheese shine—was made for me. I was initially drawn in by its dark, almost-burnt appearance, but it was…
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