Basque Style Potatoes Food

MEAN'S BASQUE POTATOES

Steps:

• Preheat oven to 375.
• In large pan, melt butter in oil over moderate heat.
• Add garlic, parsley, thyme, rosemary, paprika and cayenne.
• Add potatoes and toss well.
• Roast, basting until potatoes are tender.
• Season.

BASQUE STYLE POTATOES

Steps:

• Melt the butter in the evoo in a skillet.
• Add potatoes and roll around to coat with the oil/butter.
• Sprinkle in the seasonings except for the garlic.
• Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
• Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.

BASQUE-STYLE POTATOES

Steps:

• Heat the oil in a heavy skillet (that has a lid).
• Add the onion and garlic.
• Cook until soft.
• Add the remaining ingredients and stir.
• Cover and simmer for 20 minutes or until the potatoes are soft.

BASQUE POTATOES

Steps:

• Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
• Drain well then mash with a potato masher or fork until smooth.
• Add the milk, season with salt and pepper and beat well. Cover and keep warm.
• Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
• Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
• Remove the orange peel and adjust the seasoning.
• To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.

BASQUE CHEESECAKE

Steps:

• Preheat the oven to 425°F.
• In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, stir together the sour cream and heavy cream.
• In another (small) bowl, mix the corn starch and salt together, then stir this through the creams, before adding to the cream cheese mixture. Beat well.
• Line a 8-inch baking tin with a piece of baking paper, large enough to line the base and come right up over the edges. Use a bowl to hold it in place while you cut another large piece of baking paper. Lay the second sheet the opposite way on top, forming a cross with the first piece so the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It's important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
• Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.
• Bake for 45-50 minutes until dark on top and puffy. It might crack a little around the edges, which is fine. It should be jiggly in the middle, though.
• Remove from the oven and serve warm, or allow to cool completely before placing in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.