The Magic Of Basque Cod Pil Pil
Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Iberian Peninsula
Forum Discription: Spain, Portugal and diverse influences such as Moorish, Celtic and Basque.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3009
Printed Date: 26 March 2026 at 19:44
Topic: The Magic Of Basque Cod Pil Pil
Posted By: Margi Cintrano
Subject: The Magic Of Basque Cod Pil Pil
Date Posted: 22 December 2012 at 07:06
|
Good Afternoon, Buenas Tardes, Buonasera,
The care and preparation of exemplary cuisine is as much a part of the Basque Country as are its green hillsides, its wave beaten coastlines, its ancient language, and its folklore & traditions.
The development of the Basque Kitchen Gastronomic Culture, has run parallel to the long history of visitors and this cuisine has won international acclaim and award, in the Belle Époque Era of the early 20th century.
Today the Basque products, cuisine, and epicurism has become the pleniptentiary ambassadors of a way of life in the northern Iberian Peninsula. The Basque´s zealousness in terms of traditions is coupled with the region´s geographic setting, a historic place of passage between the Atlantic Ocean and the Pyrenees Mountains. The farm houses safe guard culinary treasures which combine ancestral methods, and foreign contributions of yester year.
The Basque involvement in the exploration of the Americas ( north and south ) has provided vegetables, legumes and chili peppers perfectly suited to adaption of the Basque Lands.
Moreover, relations with France, have given the Basque traditional cuisines an international presence with the assistance of Master Chefs who trained in French Kitchens, for example; Juan Marí Arzak, Pedro Subijana and Martín Berasateguí.
THE BASQUE AND THE SEA ...
Basque Fisherman.
 The ocean has historically been a giant pantry for the Basque Kitchens. The Basques, together with the Japanese, are still the major consumers of shellfish and seafood on the planet.
The Basque Coasts, have always been quite generous in terms of high quality seafood. The spiny lobsters from Armintza in Bizkaia or Igeldo, Donostia, San Sebastián are two examples of seafood excellence. Urdaibai clams and wave battered Goose Barnacles and numerous squid varieties, each having its own season, with the rough seas, and wave beaten coasts, have made this region and outstanding home for uncountable shellfish, scaled and finned fish, and seafood varieties.
The Arrantzaleak ( fishermen ) have dedicated their efforts to catching a certain type of sea creature, based on season.
Winter is the time for: Ergo or Sea Bream, and Hake.
Spring is Anchovy and Tuna Season.
The quintessential fish in today´s modern Basque gastronomy is the cod fish. Since cod has to be dried and salted in order to keep for any amount of long shelf life, it tends to be more prevalent in the interior regions of the Basque Country. Salt cod dishes are common during Lent, and are served: PIL PIL prepared with Evoo and Garlic, producing a creamed light sauce when whisked; SALSA VERDE, a parsley and white wine sauce; Vizcaina prepared with dried red chili peppers and dried red peppers called Piquillos or pointy triangular red sweet peppers.
The Basque People have always been enamoured with tradition, holding on to historical ancestry.
From large scaled ports like Zierbana and Algorta, to the smaller fishing villages such as Bermeo, Getaria, Hondarribia and Orio to name a few off the top of my think tank; the Basque Coast is dotted with venues, specialising in just fish, shellfish and seafood all year long.
 Basque Cod fish Pil Pil in earthenware.
Pil Pil means Simmered on slow low flame.
Here is a lovely simple recipe for fresh Cod Fish, called BACALAO AL PIL PIL; or Cod Fish Pil Pil.
CODFISH PIL PIL SIMMERED
400 GRAMS COD FISH ( fillets to be skin side up )
FRESH PARSLEY CHOPPED VERY FINELY
SALT TO TASTE
4 CLOVES GARLIC
150 CL. EVOO
1) wash fish thoroughly and pat dry gently yet thoroughly
2) peel the garlic cloves and slice lengthwise very finely
3) heat the Evoo in earthenware and sauté the garlic slices
4) sauté the cod fish skin side up and whisk the Evoo with garlic very gently thus, it shall become creamy
5) sprinkle 1 red chili pepper or red chili flakes and salt to taste
6) sauté the cod fish on very low flame slow cooking style ( 20 mins. )
7) sprinkle freshly chopped finely parsley on the cod fish and drizzle the evoo and red chili pepper over cod fish, on plate
Though this recipe sounds very simple, and not much to it; it is delightful to the palate. Serve with a sparkling white wine and hot crusty bread to soak up the garlicky Evoo with chili pepper.
Enjoy;
Happy Holidays.
Margi Cintrano
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: TasunkaWitko
Date Posted: 22 December 2012 at 11:04
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Bacalao al pil pil is a dish that I REALLY want to try ~ I'm betting it would be a good winter project! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 22 December 2012 at 11:27
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Tas,
Good Evening.
I have several recipes from a wide variety of Basque Chefs for this traditional dish, Cod Fish Pil Pil.
It is very light, elegant and tasty. If you have problems obtaining salt cod or fresh cod, or frozen cod; this can be prepared with any delicate semi fatty firm flesh white fish available in Chinook. This recipe is also wonderful though a bit more complicated and it comes from the Bilbao Guggenheim Museum. When I say, semi fat, I mean a fish that has a cod like texture; trout, salmon or cod off top of think tank.
Pil Pil means Simmered.
4 pieces cod fish
3 dl. extra virgin olive oil
5 cloves of garlic
1) first soak the salt cod to get rid of the excess salt
2) remove any scales from the skin and wipe & dry with a clean cloth
3) place an earthenware casserole on a medium hot burner, with Evoo and the cloves of garlic sliced lengthwise in thin slices
4) when the garlic begins to turn golden, remove and set aside
5) add the 4 cod fillets and gently simmer, for about 7 mins. to 8 mins. until it gives when pressed
6) take the casserole off stove, and transfer cod, skin side up, into another casserole and add two tblsps. of hot evoo
7) let the fish sit for 3 mins. to release moisture
8) put casserole dish back on burner over very very low heat and add the rest of the now cooled evoo
9) to thicken the sauce, the casserole must be moved in a continual circular movement motion, and be cautious not to break the fish fillets
10) make sure the sauce does NOT boil as it will prevent the thickening
11) serve the cod, skin side up with enough sauce to totally cover and garnish with slithers of garlic and a light dust of " Pimentón " or red chili flakes.
Enjoy;
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 22 December 2012 at 11:49
That is one complication; I can get frozen cod fillets, but not salt cod.  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 22 December 2012 at 12:29
|
Tas,
Salt Cod: has formed the base of many meals for the inland regions for a great number of generations, as there was no refrigeration. Cod fish possesses a gelatin and fat used to provide texture, in simple Basque Dishes; and in 1745 Juan de Altamiras, wrote Nuevo Arte de Cocina; the New Art of Cooking.
Bacalao, or cod in English was primarily used during Lent ( Cuaresma ) and it was in 1745, when tomatoes were employed also in a dish called BACALAO y TOMATES which is wonderful too.
Another Basque historic dish is called PURRUSALDA, which means Simmered Salt Cod, with leeks and potatoes.
For more than 100 years, Basque Gastronomes have gathered regularly at Gastronomic Societies in major cities, with an exclusively male clientel, in praise of fine food, and they cook for each other.
The name of these groups are called SOCIEDADES POPULARES GASTRONOMICAS.
This is a modern take on Cod prepared by: Chef José Luque of the Madrid Intercontinental Hotel and it is prepared with wild mushrooms ( Ceps or Penny Buns, called boletus in Spanish ) and gelatine with cream of wild mushroom bed. Very lovely dish.
 The Cod Fish, for the Basques, is the Steak to the Americans, so to speak. Cod is also employed in:
1) Buñuelitos - Salt Cod Fish Fritters
2) Red Peppers Stuffed with Cod Fish
3) Bacalao Pil Pil ( Pil Pil denotes Simmered Slow )
4) Bacalao en Salsa Verde ( green sauce )
5) Bacalao a La Vizcaína ( Vizcaya Cod fish, cooked in onion or leek, tomato, bread crumbs, chili pepper, salt pork or bacon, hard boiled egg, Evoo and garlic with Evoo. )
I believe you shall have exemplary results with frozen Cod, de-thawed totally and drained.
 A Vanguard Modern Cod Fish Pil Pil.
Here is another version, of the same dish; Simmered Pil Pil Cod;
Place the cod fillets, in a pan with water, to cover and simmer gently 20 mins. Remove and pick out any bones; break flesh into small pieces, and set aside. Reserve 1/2 cup liquid from the fish.
Then, heat Evoo, in an earthenware casserole and sauté the garlic in lengthwise slices; until golden brown. The next step is: add parsley and the cook, sauté 4 mins. to 5 mins. turning once. Add the reserved liquid, close earthenware tightly and cook on very very low heat. Shake occasionally and simmer 7 mins. Serve in earthenware.
Oh yes, try to purchase frozen cod with the fatty belly and just below the head area and / or the salt cod; the fatty belly and the just below the head area and ko ko chas, the neck, are the most luscious. KO TXA TXAS which are pronounced KO KO CHAS, are the neck and gull area of the cod and are prepared pil pil, and considered a delectable luxury in the Basque Country and major cities. Absolutely divine ...
Let me know which recipes you prefer.
Kindest,
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 23 December 2012 at 01:23
Ron I'll be happy to hook you up with some salt cod....we have a ton of it around here due to a very high percentage of Portugeuse population. Salt cod is a traditional Christmas meal for many of them and I have a market right down the street. ------------- Go ahead...play with your food! |
TasunkaWitko wrote:Posted By: Margi Cintrano
Date Posted: 23 December 2012 at 01:51
|
Hoser and Tas,
Salt Cod is a very common product amongst the Portuguese, Spanish, and Italians too.
There is a large Basque population in Boise, Idaho as well. It was very interesting that I had found an article called The Lost Tribe, and this wonderfull written article, discusses the Basque Immigrants that arrived in this region of Idaho and their culture in Boise.
Fresh and frozen Cod verses Salt Cod; salt cod must be soaked overnight to lessen the saltiness. Frozen fish; well, this does tend to dampen the flavor; however, if it recently frozen verses a long standing frozen status can make a difference; do please check expiration dates.
The salt cod is much more tasty and if going to prepare a Basque Traditional Dish; I would go with the Salt Cod.
Hoser: how much is salt cod per pound in Rhode Island ?
It is cheaper to buy fresh cod in Madrid Capital; approximately 8 or 9 Euros a Kilo here.
Have lovely Sunday,
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 24 December 2012 at 01:16
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As I recall, the last time I checked salt cod was about $9.00 per pound Margi. ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 24 December 2012 at 01:36
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Good Morning Hoser,
Fresh cod, in season ( Christmas time through Easter time including Lent ) runs between 8.oo Euros to 9.oo Euros a Kilo.
Salt Cod: is quite a bit more expensive than fresh, strangely enough; El Corte Inglés International Supermarket has several cut types and runs from 17.oo Euros a kilo to 28.oo Euros a Kilo.
There are shops that specialise in selling salted Cod as well.
 Salt Cod - Bacalao Salado.
Fishery: Aldeas Gallegas.
I usually buy fresh at the Central Main Market in my nieghborhood, at the Fish Monger´s. Since I have been purchasing from Miguel and his Sons for many years, I can order however, I recall paying quite a bit less; about 13.00 Euros to 14.00 Euros for lengthwise thick slab cut type.
Happy Holidays,
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 26 December 2012 at 08:46
G'morning, my friend ~
Your offer is HUGELY appreciated, and I may take you up on it so that I can prepare one or two of these wonderful cod dishes that Margi's been posting. But WOW ~ 9$/pound? Yikes!
 That's a big expense and I must admit I am reluctant to ask that of you. Amazing that salt cod, wihc used to be such a common, basically mass-produced "staple" of culinary culture throughout much of Europe (for rich and poor alike) is now so expensive!  Pil pil is defintiely one I've been wanting to try, as I am fascinated by the look of it with the white "gel" that forms in cooking. That, along with its rich Basque tradition, really gets me to wondering what it would be like to try this dish, and it seems like a perfect winter meal.
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Posted By: Margi Cintrano
Date Posted: 26 December 2012 at 08:52
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Tas,
It is interesting that fresh cod in Madrid is 9 Euros a kilo; and salt cod can run from 13 Euros a kilo all the way up to 28 Euros a kilo ! It is pricey; however, prices go down just before Cuaresma, which is Lent in English. The elderly village & small town people still do follow the original Catholic dietary regulations.
Bacalao Pil Pil is quite an elegant dish, and it is one that the Basques have a tremendous amount of pride in, and their are restaurants in San Sebastián and Bilbao which just prepare Bacalao Pil Pil !!!
Kindest regards,
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 07 January 2013 at 12:13
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margi -
it looks like i do indeed have some salt cod heading toward montana (thanks a million, dave, my friend!
 ), and i would like to make this dish in as traditional and "rustic" manner possible, since bacalao al pil pil is something i've been enchanted by since the first time i saw it. which of the above recipes would you say is more traditional or quintessential for achieving that goal, or do you have another that you would recommend? i am looking for a recipe that would be found in a cottage in some sleepycoastal town, not in a fancy restaurant in the city!
 is there anything i should know about preparing this dish?
let me know, and thanks for pointing me in the right direction with a traditional recipe -
ron
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Posted By: Margi Cintrano
Date Posted: 07 January 2013 at 12:26
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Tas.
This is phenomenal.
Firstly, before you use the salt cod, soak 48 hrs. and change water three times.
How many kilos ?
Could u possibly prepare two meals on different nites ?
Let me read renowned Chef Karlos Arguinano´s recipe book ... as he is Basque and I'll report back.
All my kindest.
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 07 January 2013 at 12:30
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sounds good, margi - i do appreciate your looking into it. i want the unique character of bacalao al pil pil to be the star, and it sounds like the way to achieve that is simply with garlic, olive oil, a dried chile and perhaps a little parsley.
my goal is rustic, traditional and basic as can be - true basque eating for a grey winter's day. there are many times when less is more, and i suspect that this is another of those times!
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Posted By: Margi Cintrano
Date Posted: 07 January 2013 at 12:56
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Tas, Good Morning,
XIX Century .. in the mid 1800s a Bilbao based writer Emiliano De Arriaga called it Pir Pir O Pin Pin ...
I sent you a link to Karlos Arguinano´s Recipe for Bacalao al Pil Pil ...
U shall see HOW a Basque Expert Does It.
Kindest,
Margi.
http://www.hogarutil.es" rel="nofollow - www.hogarutil.es
http://www.hogarutil.com" rel="nofollow - www.hogarutil.com
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 08 January 2013 at 09:21
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hi, margi -
i'm really loving karlos's recipe:
http://www.hogarutil.com/cocina/recetas/pescados-mariscos/201107/bacalao-9398.html" rel="nofollow - http://www.hogarutil.com/cocina/recetas/pescados-mariscos/201107/bacalao-9398.html
and i do believe that's the one i will try -
working on the translation now (sent you a PM about a few key words and phrases), and will go from there.
here's a video from karlos (in two parts), describing the preparation very well!
http://www.antena3.com/programas/karlos-arguinano/recetas-navidad/bacalao-pil-pil-pasta-fresca_2010111900046.html" rel="nofollow - http://www.antena3.com/programas/karlos-arguinano/recetas-navidad/bacalao-pil-pil-pasta-fresca_2010111900046.html ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 08 January 2013 at 09:33
|
Tas,
THE ONLY COMPLICATION WITH THIS TRADITIONAL BASQUE RECIPE IS THE EVOO SAUCE ...
SEE THE VIDEO FOR THE METHOD:
KINDEST, MARGI.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 08 January 2013 at 10:43
|
I got home from work last night and was elated to see that the salt cod sent by Dave had arrived - thank you, my friend! Bacalao al pil pil is officially on the to-do list, hopefully in time for Lent!
I will post a link here when I complete the pictorial, and anyone interested can take a look at it then; for now, I want to thank Dave for his thoughtfulness and generosity - I think this is just what the doctor ordered!
Many thanks, my friend ~ I hope to do justice to your gift ~
And many thanks to Margi, as well, for pointing me toward a traditional Basque preparation for this dish so that I am able to learn from a true master, Karlos Arguiñano!
Ron ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 08 January 2013 at 10:54
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Ron, I am only too glad to be of assistance in Iberian projects ... I have lived here a very long time ... and know the Chefs 1st hand; so, I am pleased I have been part of this.
I know, with the right research, videos, cazuelas ( earthenware ) and ingredients - which are very few for this recipe; you shall turn out a WONDERFUL BAKAILAO ...
The Basque Language is called EUSKERA, pronounced U SKE RA ...
All my best,
Margi
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 08 January 2013 at 12:36
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some more background and other information, for my resaearch:
http://translate.google.com/translate?hl=en&sl=es&u=http://es.wikipedia.org/wiki/Bacalao_al_pil_pil&prev=/search%3Fq%3DBacalao%2Bal%2Bpil-pil%26hl%3Den%26tbo%3Dd%26rls%3Dcom.microsoft:en-us:IE-SearchBox&sa=X&ei=ZHXsULHuN9P5rAHvpICgBQ&ved=0CGQQ7gEwCA" rel="nofollow - http://translate.google.com/translate?hl=en&sl=es&u=http://es.wikipedia.org/wiki/Bacalao_al_pil_pil&prev=/search%3Fq%3DBacalao%2Bal%2Bpil-pil%26hl%3Den%26tbo%3Dd%26rls%3Dcom.microsoft:en-us:IE-SearchBox&sa=X&ei=ZHXsULHuN9P5rAHvpICgBQ&ved=0CGQQ7gEwCA
http://www.spain-recipes.com/bacalao-pil-pil.html" rel="nofollow - http://www.spain-recipes.com/bacalao-pil-pil.html
http://spanishfood.about.com/od/fishseafoodrecipes/r/bacalaopilpil.htm" rel="nofollow - http://spanishfood.about.com/od/fishseafoodrecipes/r/bacalaopilpil.htm
http://tourism.euskadi.net/en/dishes-tapas/cod-pil-pil-style/x65-12375/en/" rel="nofollow - http://tourism.euskadi.net/en/dishes-tapas/cod-pil-pil-style/x65-12375/en/
http://www.gastronomiavasca.net/recipes/recipe?id=13" rel="nofollow - http://www.gastronomiavasca.net/recipes/recipe?id=13 That should be enough research - just need to read it now ~
My goal is to provide backgrund information, history, a little about the process and a traditional, rustic, no-frills recipe. Karlos's looks to fit the bill perfect for a recipe, so all that is left is some research -
And, of course, actually making it correctly the first time!
Thanks for your help, Margi ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 09 January 2013 at 09:39
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Tas, With all your guides, including Chef Karlos Arguiñano´s Videos and several recipes that I posted; I am sure you shall create the gorgeous dish it really is ... It is very elegant; and very light ...
SERVE A SALAD BEFORE AND A REAL DELICOUS CHOCOLATE DESSERT ... GREAT VALENTINE´s or SAINT JOSEPH ( 19th March ) LUNCH ... SERVE WITH A FAB HOT OUT OF THE OVEN BREAD, FOR DIPPING THE SAUCE --- THE BREAD SHALL SERVE AS UR STARCH ... AND THE SAUCE IS THE GEM OF THIS DISH; IT IS THE STAR OF BIZKAINA !!!
I PROMISE, IF U FOLLOW KARLOS, U SHALL ALL KNOW THE STAR OF BIZKAIA !!!
I would suggest, baking one of your lovely breads; similar to a French Baguette for dipping; no sweet profile ... serve the bread with small bowls of Evoo and Sea salt !!! and a great WHITE SPARKLING WINE; AS THE BASQUE WHITE WINE IS CALLED TXCOLI = CHA KO LI, AND IT IS LIKE A CAVA OR PROSECCO SPARKLING WINE !!!
HAVE FUN, AND LOOK FORWARD TO YOUR FEATURE AND PICTORIAL,
ALL MY BEST.
MARGAUX.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 09 January 2013 at 11:09
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say, folks -
if you watch the video in the link above to see how the chiles are used, you will see that a long, triangular, dried red pepper is used, cut into strips, sauteed in olive oil to infuse some flavour, and then employed as a garnish for the finished dish.
the chiles used there are evidently traditional dried espelette peppers, which are pretty much unavailable here and, even if available, would probably be too hot for the beautiful mrs. tas - because of this, i set about loking for an acceptable substitute. that would be more suited for our available resoucres and her preferences, without changing the dish too much.
based on what i was able to learn, and considering the availibility of what i can find, i think i'll be going with dried new mexico chiles. they are red (the right colour), they are relatively mild, they are the right shape and - most importantly - they are available!
 thanks again for the advice - ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 09 January 2013 at 11:27
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Tas,
Considering all the positives, you shall still prepare a splendid Pil Pil ...
I am looking very forward to this pictorial and feature, and if there is any thing else you need or wish me to assist with, please just ask ...
Of course, you do not have enough salt cod, for two guests !
Kindest,
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 12 January 2013 at 15:11
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well, i figured that if i'm going to do this right, then i'd better do it right; to that end, i ordered a 12.8-inch (32.5-cm) cazuela today from http://www.latienda.com" rel="nofollow - www.latienda.com :  http://www.tienda.com/table/products/ca-07.html?site=1" rel="nofollow - http://www.tienda.com/table/products/ca-07.html?site=1 when it arrives, i'll be sure to season it properly before i use it for this project!
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Posted By: Margi Cintrano
Date Posted: 12 January 2013 at 15:27
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Tas, Good Evening,
I am so excited ... Cannot wait to see your pictorial, read your historical introduction on Bacalao al Pil Pil and read the feature ---
Now, that you have ordered a new earthenware cazuela, proper size, I know that the dish is going to turn out, as if you were in San Sebatián, Euskadi !!!
Look really forward to hearing all ... and what do you have in mind to serve as a starter ?
What white wine do you plan to serve ? Sparkling ? Cava ?
Guipuzcocana lands are famous for their TXAKOLI, ( CHA KO LI ), a white softly sparkling wine however, it is very limited in export to your region of the USA ... and thus, a close sub would be
Cava ...
ALL MY BEST.
MARGAUX. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 12 January 2013 at 15:37
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My understanding is that txakoli is absolutely wonderful and of course quintessential; however, it does not travel well, and is rarely even exported due to its delicacy. My wine selection is extremely limited, so I may end up substituting with sparkling apple cider or, if I am lucky, possibly prosecco. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 12 January 2013 at 15:49
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Tas,
PROSECCO OR CALIFORNIAN SPANISH CAVA WOULD BE LOVELY. THE MARTINELLI SPARKLING CIDER, SHALL BE PLEASANT AS WELL ---
TXAKOLI has extended its acreage in recent times, and the lands of Getaria are particularly famous for their lovely sparkling whites. They are fruity young whites ... so this is a good profile ...
Also, ZARAUTZ, where CHEF KARLOS ARGUIÑANO has his hotel, home and T.V. Kitchen and Lab; is TXAKOLI COUNTRY ...
WHAT IS GOING TO BE THE STARTER AND THE DESSERT ??? Margaux, with all my best.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 22 January 2013 at 15:03
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I'll see how it goes, Margi; to be totally honest, I'll probably be concentrating so hard on getting the bacalao al pil-pil right that I won't be able to focus too much on anything else - maybe home-made bread, if I am lucky!
My focus is to keep things simple, yet delicious ~
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Posted By: Margi Cintrano
Date Posted: 23 January 2013 at 14:05
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Ron. The bread sounds wonderful. Perhaps some serve fine Lindt chocolate for dessert. I saw Karlos and Juan M.Arzak on Monday and his daughter Elena Arzak at Madrid Fusion.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 24 January 2013 at 09:30
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Hi, Margi - One thing about the upcoming pictorial: I've been reading about the Basque predilection for sauces and seafood, and this dish seems like a very good opportunity to discuss both of those aspects. I also plan on writing a bit about the gastronomic societies. Much of my information might be dated, since it will come form my FotW book (1969), but I will see about supplementing from other sources. It seems amazing that Basque food and culture is almost a factory in itself for turning out Iberian chefs!
The Madrid fusion sounds like it is going very well! I must say, Karlos Arguiñano is gaining a disciple here in Montana, and I will also have to do some reading on Juan Arzak, as well.
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Posted By: Margi Cintrano
Date Posted: 24 January 2013 at 10:32
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Tas,
You shall be surprised how filling this dish actually is ... the sauce is filling ... You could go with that CHORIZO IN CIDER AS AN APPETISER !!! THAT IS LOVELY ...
I usually do a salad, verses a SIDE STARCH ... or TAPAS ...
My suggestion is: how about a BAKED RED BELL PEPPER STUFFED WITH RICE ??? THIS IS VERY BASQUE AND SHALL PROVIDE THE COLOR U NEED TO THIS MEAL ... PIL PIL IS ALL CREAMY WHITE ... A POTATO IS CREAMY WHITE TOO !!! TOO MONOCHROMATIC !!! ROASTED SMALL RED BELL PEPPERS WITH RICE INSIDE SHALL BE STUNNING RED AND LOVELY ON TABLE; SERVED IN SEPARATE BOWLS OR SEPARATE DISHES !!!
And u can get red napkins perhaps ??? VALENTINE´s MEAL !!!
I am pleased that you have become a FAN OF KARLOS ARGUIÑANO ... He is my fave DAILY TV CHEF ... ON ANTENA 3 AT NOON - RTVE - NOVA VIA INTERNET --- !!! great way to reconnect with ur Spanish too --- he speaks so clearly ... very easy to understand.
juan mari arzak, is the father of basque nouvelle cuisine ( born 1942 ... ) KARLOS was born in 1948 ... however, KARLOS IS ALOT SLIMMER IN PERSON --- HE IS TRULY A GENTLEMAN !!!
THEY WORK TOGETHER --- THE KEY PLAYER IS LUIS IRIZAR --- AND ALSO PEDRO SUBIJANA !!! THEY ARE THE GASTRONOMIC NOUVELLE STARTERS ... THE MOVEMENT ...
FERRAN IS ONLY 51 AND THUS, HE WAS A DISCIPLE OF THEIR´s !!!
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 31 January 2013 at 08:51
Okay, everything is in place and ready to go with this project; my cazuela has arrived, I have the salt cod and the dried, red peppers - and garlic is always available. As a bonus, our local grocery sells olive oil that is actually imported from Spain:
 It is NOT anything fancy or super-high quality, but it does have a very good flavour, compared to a lot of others I have tried, so I like to use it.
The only other thing I may or may not need is some fresh parsley, as a garnish, which will look nice with the golden garlic and deep-crimson peppers against the pil-pil sauce that I am hoping will turn out just right.
Any starter/side and/or dessert is still a mystery to me; I may simply stick to concentrating on pil-pil and might forego anything too elaborate. As I recall from Karlos's video, he employs a nice, simple pasta, and I might make a tri-coloured pasta salad for this. I am thinking of serving http://www.martinellis.com/" rel="nofollow - Martinelli's sparkling apple cider as a beverage.
The slated date for this project is going to be Friday, the 15th of February - possibly Saturday the 16th. This will give Lent a chance to begin and will also be the day after our anniversary, which falls during the work-week this year and precludes any real special dinner or celebration until the weekend, anyway. I'm looking foward to this and hope that I do well with it!
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Posted By: Margi Cintrano
Date Posted: 31 January 2013 at 09:04
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Tas ... I see Spanish White Wine from Castilla La Mancha too ... Wow ... I know how much this means to you. I would watch Chef Arguinano's Video again too. Keep me posted and if u need any further assistance please do not hesitate to ring me or send PM. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 31 January 2013 at 09:10
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Hi, Margi -
The photo above is from an old photo that I used for another project; unfortunately, I haven't seen that wonderful wine around here lately, which is too bad because I really liked it for cooking and for sipping.
I'll keep you informed - I may have one question based on some reading that I have done by Chef http://foodsoftheworld.activeboards.net/basque-chef-jos-mara-busca-isusi_topic3131.html" rel="nofollow - José María Busca Isusi , but I want to do just a little more reading before I pose the question.
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Posted By: Margi Cintrano
Date Posted: 31 January 2013 at 09:23
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Tas. I am just as excited about this project as u are ... I am sure The Video is a great source of inspiration. Remember the salt cod 48 hrs desalting and change water 3 times ! The cazuela must be prepared too to prevent cracking.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 31 January 2013 at 09:32
I will definitely be sure to de-salt the cod, and will "season" the cazuela before using; after what I went through to get it, I do not want it to be damaged!
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Posted By: HistoricFoodie
Date Posted: 31 January 2013 at 15:07
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I am thinking of serving http://www.martinellis.com/" rel="nofollow - Martinelli's sparkling apple cider as a beverage.
Ron, do you really want something that sweet with this dish? Matinelli's would be comparable to a dessert wine, as compared to, say, a dry white---which makes more sense witht he pil pil
------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: TasunkaWitko
Date Posted: 31 January 2013 at 15:11
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You're probably right, Brook ~
a dry, white sparkling wine might make more sense.... the closest thing I have readily available is California champagne, so that will be goodor, if all else fails, I do have some Chardonnay.
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Posted By: Margi Cintrano
Date Posted: 31 January 2013 at 15:19
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Tas. I am in agreement with Brook. This dish deserves Cava ... It is served with Txacoli a subtle very light bubble sparkling wine in the Basque Country. A Cava would be elegant like the dish !! ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 31 January 2013 at 15:31
LOL - I'm sure you are correct, but I live here:
 And as such, my choices are so limited, it isn't funny.
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Posted By: Margi Cintrano
Date Posted: 31 January 2013 at 15:39
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Tas. Go with the Cava or Champagne; it is closest to Txacoli which possesses subtle bubbles ! Contact La Tienda !
Txacoli is not exported ! I see a move to the rurals of San Sebastian !!! ha ha ha.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 31 January 2013 at 19:21
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Given what's available in Chinook, I would go with the chardonnay as the table wine.
------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Margi Cintrano
Date Posted: 03 February 2013 at 07:05
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COCINA VASCO published in 1980 by Susaeta which we located today in the last of a couple cartons of books, has this recipe FOR BACALAO PIL PIL ... Thought of you immediately, and thus, here is another version !
BACALAO AL PIL PIL
6 servings ...
1 kilo of salt cod sliced in chunks
12 cloves of garlic
3 guindillas or red chili peppers or flakes to your heat tolerance
18 tblsps. of Evoo
1) place the salt cod chunks in chilled water for 48 hours changing 3 times during the 48 hours
2) heat the Evoo and sauté the whole garlic cloves and remove and safe guard
3) now, in a cazuela or earthenware; place the cooled Evoo and place the salt cod chunks
4) sauté for 12 to 14 mins., moving the cazuela constantly, with thick gloves so you do not burn your hands
5) adorn the cod chunks with the choricero strips of pepper and the cloves sliced in 1/2
6) for 18 mins. place drop by drop a bit of chilled water, just to cover the salt cod chunks, no higher
7) let it simmer --- and stir the gelatinuous consistency with the water gently, not breaking the fish
8) serve very hot
Enjoy.
Margaux-
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 03 February 2013 at 11:27
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Great job so far Tas, Margi and Brook! I'll have to give this a try sometime, to date I've only made shrimp pil pil. Happy Anniversary Tas! Dan ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 03 February 2013 at 11:30
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WOW ... Dan,
LANGOSTINOS AL PIL PIL ... I am impressed as I love jumbo shrimp alot more than I do salt cod !!! However, is your Pil Pil sauce, gelatinuous ?
Would love to see your recipe, if you wish to share it with us here ?
Kindest.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 08 February 2013 at 22:45
Sorry I missed this Margi. I tried this a number of years ago, while it turned out good...I'm not convinced it was right. It seemed as though it was just at a start of becoming gelatinous, but it wasn't seeming to progress. I cooked them over a lump/wood fire in a glazed clay dish. I used a current harvest Picual, from Castillo de Canena. While fresh harvested olive oils can be (hmmm) upfront and flavorful, I remember being a little surprised how the olive oil was underneath everything...it was alot more harmonious than I was expecting "olive oil and shrimp" to be. But, I cooked this indirect...low heat...stirring often. I think it lended some excellent flavor (different than high heat short time...which ain't bad either). It looked as though it was starting to turn a bit gelatinous, but I was expecting more. I had thought I may have gotten a more gelatinous dish with salt cod as opposed to the shrimp. This is a dish that I'd like to try again...but I would like to wait for spring to do it in my Weber (maybe throwing some fresh herbs on the fire as well). I would like to try it with the salt cod and shrimp again. we'll see... ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 09 February 2013 at 00:16
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Dan,
I just rec´d notification of your post ( 8am here ) ...
Firstly, in the Basque traditional cuisine, I had never heard of preparing Salt Cod al Pil Pil with shrimp. So, I have been very curious about your innovation to try and create the dish you have invented ...
I am uncertain as to whether or not shrimp have enough gelatine to produce this gelatine required ... Cod contains an enormous amount of gelatine and thus, that is why the Basque Fishermen prized it so much in the fishing villages and thus, the tradition went inland as well ...
I have posted numerous recipes as you can see from this extensive post from Basque Sources, for example; Euskadi Government and of course, the renowned Chef Karlos Arguiñano who has a TV Cooking Programme daily and is a widely published author of numerous books ( he is 65 though does not look it ... so he is tightly connected to his dear friend Juan Marí Arzak, the founder of Basque Nouvelle Cuisine. )
I believe you would be more successful to create the Pil Pil from the salt cod, and if you wish to add the shrimp afterwards as a garnish on top of the salt cod.
Sounds very interesting taste wise !
All my best.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 09 February 2013 at 09:01
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Margi, it isn't my invention at all. The conclusion I had come to, at the time, was that salt cod would be a better fit for the sauce. But upon reflection, I remember wanting to make this dish with shell on shrimp...but I had shelled shrimp on hand. While it may make life easier, for my wife, if the shrimp are peeled...I would like to try this recipe again placing the loose shells in the oil while the oil heats up. After the shells have had a while to heat the shrimp shells up...I can add my garlic and shrimp for a shorter time. If that doesn't give me the consistency I'm looking for I could cook the shrimp with some salt cod...or some other skin on fish. ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 09 February 2013 at 09:35
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Dan, The key reason, the Basques use salt cod or fresh cod for Pil Pil is the gelatine content in this fish variety. It requires a fatty Omega 3 type variety ... I have never tried it with Fresh Salmon, however, I am inclined to state, it might turn out well ... The fatty gelatine of the Omega is what creates the sauce with the Evoo ...
Though I am a big fan of langostinos, extra large shrimp, the gelatine factor is very minimal. They however, would work lovely as a garnish serving a shrimp on top of the Bacalao al Pil Pil along with the red chili pepper and the whole garlic clove ... Would add some color to a rather neutral off white, ivory palette dish ...
Thanks for ur note.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 10 February 2013 at 07:13
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I'm thinking (usually gets me in trouble) if you cubed the fish (cod or salmon) to .75" or 1" and put them all in the pool at the same time you would get the desired result. The shrimp (langostinos) would not be overcooked this way. I'm thinkin it's worth a try! With an ice cold beer! (Sorry Margi)!  ------------- Mark R |
Posted By: Margi Cintrano
Date Posted: 10 February 2013 at 08:40
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Mark, Traditionally, cod which is the gelatinuous omission which combines with the Evoo, and creates the pil pil sauce ...
The shrimp taking much shorter time to sauté in Evoo should be placed in the clay earthenware you shall prepare the Dish in ...
The size of the cod: I would not prepare too tiny as the fish slab contains the gelatin required to prepare the sauce --- and plates much more attractively .... If you want to use chunks, go with 3 inch or 2 1/2 inch at smallest ....
Hope this assists ... The cazuela, or earthenware has to be used with this dish, or it may not gel.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 10 February 2013 at 09:04
Interesting, maybe just toss the shrimp in late in the cook - be betta! ------------- Mark R |
Posted By: Margi Cintrano
Date Posted: 10 February 2013 at 09:35
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Mark,
Shrimp cook up very quickly, depending on size and variety; more or less from 1 1/2 mins. per side to 3 mins. per side ...
I would toss them in, at last moment ...
Hope this assists ... It is surely a vanguard take on Pil Pil ... I love prawns of all types ... and all oceans ...
The thing to remember is, they are not really gelatinuous ... if any at all especially if relatively fresh off the ice on the boats ...
Hope this assists ... do not forget a strip of red chili pepper and the garlic !
Enjoy, look forward to hearing all ur results and seeing ur pictorial on this ... I am sure Tas shall be very pleased too ...
Margaux ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 10 February 2013 at 09:47
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Margi, you are correct - they are not gelatinous at all! So tossing in at the last of the cook would be the answer. They cook soooo fast. In my gumbo I look for the flesh to start to become white. By the time you can get it to the plate it is done! Same with boiler skrimpes, I prefer them head on, When they start to turn white near the "head joint" they are done, as they will keep cookin after you drain them! Simple! ------------- Mark R |
Posted By: gonefishin
Date Posted: 10 February 2013 at 12:07
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Well, my idea was not necessarily to cook the shrimp that long...but the shrimp shells.Kind of like you don't get the gelatin properties from the fish...but the fish skin, and bones. Either way...the shrimp shells didn't thicken the oil. Since I didn't have any shrimp...I wasn't going to let all this shrimp infused oil go to waste. I decided to small dice some tasso andouille, slice some garlic...and added two lemon slices. At this point, the oil did end up thickening up quite a bit, but not to the sauce like in the pil pil. Oh well, I'll pick up some salt cod and give it a whirl.    Oh well...this Pil Pil Failure will be served over some pasta for lunch.  ,Dan ( )------------- Enjoy The Food! |
Posted By: MarkR
Date Posted: 10 February 2013 at 13:20
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That prolly be real good over pasta! A Winna! So, who stole the shrimp? ------------- Mark R |
Posted By: Margi Cintrano
Date Posted: 10 February 2013 at 13:35
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Dan. Lovely evoo. Yes: u need salt cod or fresh. However ur dish would be nice for a pasta or a rice ! We learn from our errors. Try the cod. There or five or six receipes Basque that work. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 10 February 2013 at 13:56
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Will do, Margi...thanks. I have a few grocery stores that carry salt cod...and two fresh fish suppliers that have good fresh cod as well. Mark, These were just reserved shrimp shells that I keep in the freezer. Doesn't matter what you're making...reserved shrimp shells can make it better! So I suppose...I stole the shrimp!  ------------- Enjoy The Food! |
Posted By: MarkR
Date Posted: 10 February 2013 at 14:34
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Dad gum shrimp thieves any way! Bet it was real good! I save my fish and shrimp scraps for stock also. Soo much better! ------------- Mark R |
Posted By: TasunkaWitko
Date Posted: 14 February 2013 at 12:38
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Getting back on track, I will "officially" begin this project tonight by starting the "soak" for the salt cod that Dave graciously sent to me. I've read from various sources about the soaking time, and it seems to range from 18 to 48 hours, changing the water every 8 to 12 hours. Due to scheduling etc., my soaking time will be about 48 hours in the refrigerator, changing the water every 8 to 12 hours as my schedule allows. This slates the serving date for this project for Saturday evening, the 16th of February, and I am greatly looking forward to it.
My new cazuela is soaking as we speak, and I will apply the gentle heat tonight that will cure and season it for its first use. Here is the translation that I have developed so far for Karlos's recipe, using the two links below (the second link is to a two-part video of the preparation in which he also makes fresh, squid-ink pasta):
Another development, contributing to the over-all plan: Margi's earlier suggestion of rice-stuffed red bell pepper triggered a memory of an old post, The Beautiful Mrs. Tas doesn't like whole peppers, so I've decided that my side (or maybe starter) will be this, which I have been wanting to make ever since Chris posted it for last Easter:
I'm thinking that this colourful tomato dish will go great with the bacalao al pil-pil. The Beautiful Mrs. Tas likes tomatoes, and this seems like an easy and delicious way to highlight the cod and its sauce ~ Beautiful red for contrast, and perfectly themed for the Saint Valentine's Day weekend and a late anniversary dinner.
It might take a little guessing as to the time and temperature, but I'm thinking more and more that this might work very well visually, and where taste compliments are concerned. Many Basque dishes feature cod with tomato, so I think it will be good ~ ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 14 February 2013 at 14:35
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Tas. Sounds marvelous. The Evoo and the cod's Gelatinous emulsion content are the pil pil sauce's keys. Also, note Pil Pil signifies Simmer. The original dish was called: pir pir. Eel was prepared in this style at the end of the XIX according to Bizkaia writer Emilio de Arriaga. The 4 most common cod fish dishes that we have seen in both Logroño, La Rioja and Laguardia, Álava, The eastern Basque Country are as follows: 1) BACALAO EN TOMATE : Sautéed fresh cod fish thick slabs served on a bed of lovely fresh tomato sauce ... 2) BACALAO EN SALSA VERDE: this dish is prepared with La Rioja white wine, fresh parsley minced, garlic, fresh clams, on bed of potatoes, white pepper & can be served with hard boiled egg and fresh sweet peas ... 3) BACALAO CON PIMIENTOS PIQUILLO : this luscious salt cod dish is prepared with salt cod, evoo, onion, garlic and sweet red triangular pointy red peppers called Piquillos ( pi ki yos ) 4) BACALAO A LA RIOJANA: choricero sweet red bell pepper, green bell pepper, red bell pepper, garlic, onion, evoo and brandy or cogñac ... The inland places all have 1 or 2 of these dishes, not Pil Pil which is from Bilbao, Bizkaia and also a specialty in the pearl of Bay Biscay, San Sebastián... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 16 February 2013 at 12:51
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Today's the day, wish me luck! I pondered for a few days over which bread to bake for this meal, and finally, while perusing the Breads of the World book that Brook sent to me, I came across a delicious-looking - and appropriate for this particular meal - entry. The dough for this bread is rising as we speak, and I'll leave the identity of my choice shrouded in mystery, for now. You all will, however, have the chance to try this bread - if you choose - when I complete the pictorial. More as the day progresses ~
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Posted By: Margi Cintrano
Date Posted: 16 February 2013 at 13:07
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Tas,
Imagine ... you are in Bizkaia ... Sounds fabulous ... Yes, the salt cod expands ...
Note: due to the close proximity to France, breads in the Basque Country are usually rustic, baguettes, or circular in form ... and since I just got notification, and u already have ur own individual take on ur bread; I am sure it shall turn out wonderfully.
The bread I have seen in this region, is more or less baguettes, with a rustic quality to them ...
The bakeries, have an array, well ... I shall be reporting on wines, and have begun to write the report on one of the wineries we visited ...
Do note, that in both Bilbao and San Sebastián, the 2 cities with a collective on Michelin Stars; breads are usually baguette French in style and an array of seed breads, black bread, whole meal and French ...
The rustic country breads are veered toward circular large loaves ...
Here are 2 websites which can assist on the visuals:
http://www.gastronomiavasca.net/" rel="nofollow - www.gastronomiavasca.net
http://www.gastronomiavasca.eu" rel="nofollow - www.gastronomiavasca.eu BACALAO AL PIL PIL ... so here is the thick emulsifyed gelatin combined with the Evoo ... 
 ....and the whole meal style rustic country Basque breads ... The French Baguette is quite popular in Bilbao and San Sebastián in Michelin star venues ...
Kind regards.
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 16 February 2013 at 13:54
Margi, that bread looks great ~  The bread I am making will be a rustic, round loaf, but a little different. I did some research and discovered that while it might not be a typical, every-day example of Basque bread, it does use ingredients found in Basque country and there are similar versions in Basque country; particularly, it seems, in the French part. It sure smells nice as it is rising! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 16 February 2013 at 13:58
|
Tas, I am sure that with ALL the details, slow cooking and preparation and research you have done on this anniversary dinner; that it is going to Truly Bilbaino, Bizkaia ...
There are hundreds of breads, each baker, each home gourmet and each tavern and each restaurant have their selection ... RUSTIC is common and the golden sand wheat color to dark verses very snowy white; more of a deeper cream beige color or rye type color ... CIRCULAR ... GREAT ...
SOUNDS WONDERFUL ...
CANNOT WAIT UNTIL TOMORROW TO HEAR ALL THE GREAT NEWS !!!
Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 16 February 2013 at 14:03
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I'll leave the identity of my choice shrouded in mystery
Ooh, ooh, I know. The first part of it is "pan".....
Seriously, Ron. If it's the one I'm thinking of, that's a great choice to go with pil pil, even though not traditionally Basque.
|
Posted By: TasunkaWitko
Date Posted: 16 February 2013 at 21:16
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Possibly ~
PM me your guess and I will confirm or deny ~The good news: I made a good meal and everything, especially the salt cod, tasted great.
The bad news: the famous "pil-pil sauce" did not work.
 The good news: I know what I did wrong, and can do it right next time.
The bad news: it could be a while; salt cod is tough to get.
The good news: I'll be going to both Great Falls and Billings by April, and hope to find some salt cod in one of those two towns.
 A little more good news: From what I've read, what I ended up with was pretty close to the original version of bacalao al pil-pil, so the dinner was not a total loss by any means ~  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 17 February 2013 at 02:38
|
Tas,
Firstly, I am so pleased to hear that the salt cod was wonderful in taste profile; however, a little dismayed that your PIL PIL did not turn out well ...
Well, from your last note, " from what you have read, what I ended up with, was pretty close to the original version " ...
What did you do wrong, that could be corrected ???
Well, sorry to hear the negative news; however, it seems that the meal was successful none the less ...
We learn from our errors ... Make notes; and try again the next time you have salt cod from Billings or Great Falls ... Perhaps, they could truck it over, if they have clients in the vicinity ... Could ask !
All my kindest and Happy Anniversary ... How did the tomato salad go and the home made Basque Bread ??? The dessert ??? The white sparkling wine & brand ???
I am still looking forward to pictorial ... this, way I too can see what did not Emulsify correctly ... The cod gelatin emulsifies with Evoo ... Thus, what could you have done incorrectly ? Which Evoo did you employ ???
Margi ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 19 February 2013 at 09:25
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Hi, Margi -
Sorry I didn't get back to you sooner ~ it's been a busy couple of days!
The pil-pil sauce didn't form because I inadvertantly had the heat much too high; even after adjusting the knob on the stove, for some reason the burner did not go down to low, but I didn't discover this until it was too late. By then, all of the gelatine from the cod had cooked to the point where emulsification was impossible. This was quite a blow because the stove had never had problems before, but the one time that it did, I was cooking this very temperature-sensitive dish!
 During my research for this dish, I discovered that the original bacalao al pil-pil was simply salt cod simmered in olvie oil with garlic and dried chiles, with no emulsified sauce, so in a way, I sill made bacalao al pil-pil, just not the way that I wanted or intended to make it.
But, like I said, even though the pil-pil sauce did not form, the fish still turned out very tasty, and even the Beautiful Mrs. Tas, who is not a fish-eater, found it to be quite good. I am a firm believer in salt cod now, and can't wait to try it again! The tomatoes came out very well, and I will defintiely prepare them again the same way. The only thing I would change is to use "real" bread crumbs from "real" bread next time, rather than dried breadcrumbs from a can.
The bread that I baked for the meal was also very good, and went well with the good supper that we had; I'll have more on that when I format the photos and prepare the pictorial.
When we go to Great Falls and Billings, I will keep an eye out in the grocery stores for salt cod. Montana is very, very land-locked, and so there are not fish markets or anything like that, who can truck it to us; my only hope is to hope that there is some in the fish-and-seafood sections of the supermarkets in those cities. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 19 February 2013 at 10:09
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Another possibility, Ron, is to check if there are any carribean-oriented markets. They'll probably have it; or salt pollock, which is a modern substitute in many cases.
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Posted By: TasunkaWitko
Date Posted: 19 February 2013 at 10:14
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I'll check Brook - I remember last time I had a heck of a time finding latino products in Billings, even though it has a growing hispanic population (tiny by most standards, but statistically significant for Montana). ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 19 February 2013 at 10:23
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Tas, Remember, this my friend; there are very few dishes in Iberian cuisines that are NOT slow low flame ... This is still a traditional dish ... SO SORRY ... Really, as it was ur anniversary and you were so driven by passion for this specific dish ...
All my kindest.
Margi ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 19 February 2013 at 10:42
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yeah, i started it at medium-low, for the garlic - and then reduced the heat to the lowest setting once the garlic was slightly browned - unfortunately, the stove had other ideas.
one thing that i really liked: the cazuela really holds and transmits heat well, and i was impressed with that! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 19 February 2013 at 10:55
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Tas, I knew you would truly enjoy cooking with earthenware ... Everything I prepare in cazuelas comes out marvelous ...
So sorry about your dilemma, however, I am sure you have repaired had the guarantee from the store, and have found solution to that ...
Kindest. Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 21 February 2013 at 19:09
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Well, the sauce was coming together but I should have taken it a bit further. It was thickening, but not to the point that I needed to be. The salt cod I had was in pretty bad shape as well, I think next time I may try it with fresh, skin on Cod. My buddy got some toys as well...so we whipped up some http://www.3floyds.com/our-beers-2/" rel="nofollow - Three Floyd Brewery Zombie Dust (beer) "caviar". Here's a few pictures...     ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 23 February 2013 at 17:36
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Dan, it looks incredible ~I think the sauce looks just about right, as a contrast to the "beer caviar." Any further, and it might not have had the same visual impact. Great way to take this dish up a notch to some really fine eating! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: gonefishin
Date Posted: 23 February 2013 at 18:51
Thanks for the kind words, Ron. You know...any time I can dress something up with beer is alright with me 
------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 24 February 2013 at 00:49
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Dan and Tas, Looks truly lovely Dan am sure it was quite tasty ...
None the less, traditional Basque Pil Pil is much thicker, less transparent, and the color is quite a bit more yellow gold from the Evoo ...
Have lovely wkend,
Margi
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 01 March 2013 at 09:12
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Now that things have loosened up a bit and I'm not quite as busy, I'll be able to post up my pil-pil project in the next week or so. I hope that it will turn out to be a good pictorial, in spite of the adversities that I ran into.
On another note, my #2 son and my dad actually drove down to Billings yesterday (250- to 300-mile drive, depending on the route taken to get there) in order to take care of a few things. I asked them if they could drop into one or two of the grocery stores there and see if there was any salt cod available and - if so - what the price was.
They went to the local Albertsons in Billings, which is a pretty good-sized regional grocery chain, and talked to "the meat guy." He had some in a 1-pound wooden box:
 But indicated that it isn't a product that is requested very much, so I can only guess how "old" it is. They packed it in a bag of ice (not really necessary, but they didn't know that) and brought it home. I like the wooden box, but the packaging was a little shoddy - one side panel on the box was coming off, and the plastic-wrapped cod inside must have been leaking a little juice, because I could smell it. It didn't smell quite as fresh as the wonderful stuff that Dave sent to me, but I think it will be okay, all things considered. It's currently in the freezer, where I'll keep it until I use it, even though freezing is probably not necessary.
Here's the kicker: that 1-pound box was coded at 13$ per pound. To ice the cake, the checkout girl actually weighed the whole shebang, taking in the box, the ice etc. and coding that in, rather than using a little common sense and manually entering it in as 1 pound of calt cod; the result is that I ended up paying 18$ for this.
My dad and son didn't catch the error until they got home with it, so in essence, I ended up paying 5$ more for it than I should have. It's not really a big deal, since it's a hard-to-find-product in this region and I really want it, but that 5$ could have gone toward a second box when we go down to Billings later this month!For now, the salt cod is patiently waiting in the freezer, and when I get a second box of it, I intend to re-visit the pil-pil project and see if I can get it completely right this time.
In the meantime, I did find this source at Amazon:
 http://www.amazon.com/Bacalao-Salted-without-Bone-approx/dp/B000LRH7GC/ref=cm_cr_pr_product_top" rel="nofollow - http://www.amazon.com/Bacalao-Salted-without-Bone-approx/dp/B000LRH7GC/ref=cm_cr_pr_product_top
It's more expensive, coming out at about 18$ per pound (with shipping) rather than 13$; but it might be worth it; that particular suppier (Parthenon Foods) has been pretty reliable with other things that I have ordered. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 01 March 2013 at 10:02
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Tas,
I believe you were certainly meant to prepare Bacalao al Pil Pil ... Great anecdote ...
Look forward to your pictorial ...
Kindest. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 01 March 2013 at 10:41
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Can't believe she actually weighed and charged you for the ice, Ron. Incredible.
It may be that the coding was for the entire box, rather than the net contents. A local chain once carried salt cod packed the same way; different brand but product of Canada, like yours. The pricing was per box (ten bucks, at the time) rather than per pound.
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Posted By: TasunkaWitko
Date Posted: 01 March 2013 at 10:45
Aye, Brook - that is how it should have been, and if I would have been there, I would have caught the error; but in the end, it's all good, and I'll make sure it doesn't happen when I am in Billings later this month getting another box. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 02 March 2013 at 12:52
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TAS,
CHEF JOSÉ ANDRÉS ON ENGLISH TV CHANNEL 2 IN SPAIN, BILINGUAL TRANSLATION; PIL PIL:
THE KEY FOR THE EMULSIFCATION OF THE EVOO AND THE OMEGA OF THE COD IS SIMPLY; DO NOT PLACE ON FIRE:
IN CLOCKWISE MOTION DRIZZLE THE EVOO VERY LITTLE AMOUNT; ON THE FISH; AND SHAKE THE CAZUELA FOR 20 MINUTES !!! IT NEVER TOUCHES THE FIRE ... THE EMULSION FORMS AND THE FISH IS ALREADY WARMED, NEVER HOT ... AND THAT IS IT !!!
IT IS SHAKEN IN A CLOCKWISE MOTION FOR 20 MINUTES, THE PIL PIL IS THIS THICK IVORY YELLOWISH EMULSIFIED GEL SAUCE, VERY THICK ...
I wish you could have caught this; however, I am sure if you go to Google; and write in MADE IN SPAIN CHEF JOSÉ ANDRÉS ... YOU CAN WATCH IT ... OR CHECK JOSÉ ANDRÉS RECIPES ONLINE !!!
KINDEST, MARGAUX
*** MAESTRO JUAN MARI ARZAK AND JOSÉ ANDRÉS BAR HOPPED THROUGHOUT THE BASQUE COUNTRY IN ENGLISH TOO !!!
impresionate ... impressive ...
margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 18 March 2013 at 11:04
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For the sake of follow-up, here's how my first attempt at bacalao al pil-pil went down:
http://foodsoftheworld.activeboards.net/bacalao-al-pilpil_topic3344.html" rel="nofollow - Bacalao al Pil-Pil
Impressive flavours, even if it didn't quite come out perfect! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 18 March 2013 at 12:20
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Tas. My viewpoint is that it turned out to be a wonderful tasty dish and a true learning experience ! It is harder to prepare than a Paella !! And you had been driven by passion to tackle the most complicated Basque specialty .. Truly amazing feat in itself. And Mrs. Tas so open and supportive .. Uncountable positives. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Rod Franklin
Date Posted: 19 March 2013 at 16:37
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I tried this out as an experiment. It worked and it didn't work. I bought the freshest fresh fish I could find in the store I normally use that had the skin on. In this case it was Whitefish from Canada. I placed a small bowl over a small pot of water and gently cooked the fish along with some Jalpeno and garlic. Then removed the fish, skinned it and placed the skin back in the bowl over the hot water and let it cook for a few minutes longer.  Then I removed everything from the bowl and allowed what has been called the serum or omega 3 oils separate. I then poured off the clear oil that you can see in the first following photo, into a separate container. The "serum" and just a little oil remaining in the bowl. Over the hot water I began whipping with a small strainer. Sorry no pictures. Whipping till a thin emulsion formed. I then very slowly drizzled more of the reserved oil in and it was looking good. I'm confident just like it was supposed to. Then I blew it. I should have stopped right there. Instead thinking there wasn't quite enough sauce, I went to a whisk and began to incorporate more oil and I got a mayonnaise of sorts. A fishy, nasty, oily mayonnaise.   The plated pic here shows it all thick and oily. I tried to thin half of it and it just broke and there was no putting it back together. The half I didn't try to thin is on the plate above. It did not get eaten. All in all, another one of those kind of simple sort of things that take a little getting used to. In the end I sure didn't get it right, although I was right there, In the end I went too far. Lack of experience I would say. This is probably better tasting with cod. At least I hope so. Because what I made was not good. ------------- Hungry |
Posted By: gonefishin
Date Posted: 19 March 2013 at 17:09
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Rod, that pic looks like you've got it...you didn't try it?
------------- Enjoy The Food! |
Posted By: Rod Franklin
Date Posted: 19 March 2013 at 19:00
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Oh, I tried it and really did not like it. Maybe it's just me, but the oily texture just turned me off.
------------- Hungry |
Posted By: TasunkaWitko
Date Posted: 20 March 2013 at 07:53
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Rod - I gotta say, it sure looks good ~ it's unfortunate that it didn't taste the way that you were hoping. Perhaps it has something to do with whitefish versus cod? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Rockydog
Date Posted: 05 May 2013 at 19:20
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Tas, Came in today following your link about corn bread on one of the other sites we both frequent. The topic of salt cod is near and dear to me. We ate it fairly often growing up. My mother made a recipe that was far simpler than your attempt here but was always a family favorite. After 2 days of soaking cod from a wooden box like yours she simply simmered it on the stove until heated through. While this was simmering she made a butter and flour roux and added whole milk or cream and a bit of black pepper to make an extremely rich white sauce, not unlike country gravy. To this gravy was added the cod fish with it's wonderful saltyness and texture. This was served over her creamy mashed potatoes with home canned green beans etc. on the side. A peasant dish to be sure, but we ate like we were kings. Any leftover sauce and cod was served at lunch the next day on toast. This was one of my favorite foods. Birthdays were not birthdays without it. We also ate it on Friday nights back when it was a sin to eat meat. Thanks for the memories you've dredged up. RD
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Posted By: TasunkaWitko
Date Posted: 06 May 2013 at 08:44
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g'morning, RD, and thanks for sharing such great family meal memories! it's amazing the way something can bring up the past and remind us of things we might not have thought about in years. sounds like some good eating came out of those little wooden boxes at your home back in the day ~ i'm a big fan of the stuff, which i tried for the first time when i made this dish.
 ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: gonefishin
Date Posted: 01 January 2015 at 09:29
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I'm going to resurrect this thread. I got some Alaskan Black Cod with the skin on, so I'm going to try this dish with some fresh fish (instead of salt cod). I'm thinking the "gravy" should be the same...but the flavors should be much more mild. Hopefully it'll work...if not...I'm sure it'll be good enough to eat http://foodsoftheworld.activeboards.net/bacalao-al-pilpil_topic3344.html?KW=Bacalao - reference pil pil thread linked for referencing later ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 01 January 2015 at 17:19
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It'll be interesting to see how this works with fresh fish, Dan. Black Cod is not cod, of course. It's what used to be called "Sable," and was often smoked and sold in delis. As with so much other seafood, a change in name (puts a new meaning to the phrase "a sea change") and the acquiescence of a few celebrity chefs equaled a dramatic upward change in cost. Ah, well. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: gonefishin
Date Posted: 01 January 2015 at 18:00
Oh no...well it's supposed to be high in Omega 3...let's hope that gets it as you say...ah well ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 02 January 2015 at 07:59
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Don't misunderstand, Dan. There's nothing wrong with it per se. Just the marketing of it. Personally, I find it more resembles sea bass than cod. A solid, white-meat fish, on the mild side. I've used it as a sub for sea bass with no problems, even in things like Eric Ripart's signature Black Bass with Port Wine. I believe I've posted the recipe in the past. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: HistoricFoodie
Date Posted: 02 January 2015 at 08:13
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Found it. It was in one of our virtual progressive dinners (y'all remember those?) Here she be: Black Bass With Port Wine 1 cup ruby port ½ cup Sherry vinegar 1 stick butter, softened Salt and pepper to taste ¼ cup vegetable oil 4 6-ouce sea bass filets ¼ cup five-spice powder 2-3 tbls peanut oil (approx.) 1 ½ cups wild mushrooms, sliced 2 large shallots, finely chopped 1 tbls minced fresh parsley 1 tbls fresh thyme leaves, finely chopped Boil the port in a heavy saucepan over moderately high heat until thick and syrupy; there should be just enough liquid to thinly coat the bottom of the pan. Stir in the vinegar and boil until syrupy. Remove from heat and whisk in the butter. Season with salt & pepper. In a large skillet heat the vegetable oil over moderately high heat. Season fish filets lightly with salt and pepper. Coat each filet on both sides with the five-spice powder. Sauté the filets in the hot pan, turning once, until crusty on the outside and opaque throughout. Transfer to a platter and keep warm. If necessary, add peanut oil to the pan. Add the mushrooms and cook, stirring frequently, over moderately high heat until softened and browned. Add the shallots, parsley and thyme and cook until the shallots are translucent. Season with salt and pepper. Arrange each filet on a bed of mushrooms. Top with the sauce. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: gonefishin
Date Posted: 02 January 2015 at 19:36
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If you remember...I've made that recipe a number of times after you posted it....I like it very much! Such balance...excellent recipe ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 03 January 2015 at 21:06
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By pure coincidence, The Beautiful Mrs. Tas and I put this on our menu for the week, using some salt cod that I picked up in Great Falls just after Christmas (12.00$ for one pound, packaged in a wooden box). Beginning Thursday evening, I soaked the bacalao in cold water (in the refrigerator), changing the water periodically; tonight, I prepared bacalao al pil pil for the second time. My execution this time was a little better than http://foodsoftheworld.activeboards.net/bacalao-al-pilpil_topic3344.html - the first time I made this ; but it wasn't yet quite perfect. I'll begin my tale in the middle of the process, after the preliminary work: Learning my lesson from last time, I kept the heat under my cazuela on LOW for the entire time of the cooking, and dropped it to the absolute lowest setting when I attempted the pil pil sauce. This allowed the cod to be cooked much better than last time, and kept the "juices" from cooking before they could be worked into the sauce. Also, I occasionally "swished" the cazuela around in a gentle circular motion throughout the cooking of the cod, with the idea of helping the emulsion. Once the cod was cooked, I set it aside and used a rubberised whisk to finish the process. Whatever I did, it worked to some extent; I was able to emulsify the juices I had into the oil; unfortunately, it still didn't quite work. The big problem, I think, was that the the cod had no skin and therefore was lacking enough "stuff" to produce the juices necessary to thicken the emulsion. What I ended up with was a thin sauce that was well emulsified, but still not what I wanted. In an act of desperation, I added a generous tablespoon of pimentón de la Vera to the "sauce" - this had the effect of turning the emulsion a beautiful brick-red...it also thickened it to a nice consistency. Not quite traditional, but a colourful alternative with a nice kick!  After adding the bacalao back to the sauce in order to re-heat, I tossed in the "chips" of sliced garlic and New Mexico chile (the best alternative at hand) that I had earlier (simmered? sautéed? steeped?) in the olive oil as it was heating before cooking the cod. Once the entire concoction was heated throughout, I served it with oven-fried potatoes and peas. Results were not what I had intended, but the meal was still pretty good! The cod probably could have soaked anothe half-day or so, because it was just a bit too salty, but it was well-cooked and flaked beautifully. The "sauce," while not "correct," was still pretty good, with an earthy, smoky warmth provided by the pimentón. The potatoes made a great companion, crispy golden-brown outside and fluffy inside; the peas brought some fresh taste and bright colour to the party. All-in-all, another one of my famous "successful failures." One day, I'll have salt cod with the skin on, and I think this might make the difference; then again, maybe salt cod itself isn't necessary for this dish. Dan, I'll be interested in seeing if your attempt works with fresh fish (versus salt cod); I don't see any reason why it wouldn't work, but on the other hand, I can't recall seeing any Spanish recipes using anything but salted, dried cod. This could simply be because of tradition, though - I do not know. Keep us updated!
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