Elko Euzkaldunak Club

Mural painted on the end wall of the handball court

For Information regarding the Elko Basque Clubhouse please contact:

PO Box 1321
Elko, NV 89803
OR
Fred Beitia (775) 738-6854

Elko Arinak Dancers Cookbook Information

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To purchase a Dancer's Cookbook send a $10.00 donation plus $3.00 shipping and handling to:

Carla Schain
954 Highland Drive
Elko, NV 89801

This cookbook has been developed by the Elko Arinak Dancers. The recipes have been contributed by the dancers and their families. It contains appetizers, relishes, pickles, soups, salads, sauces, main dishes, meats, poultry, seafood, vegetables, side dishes, breads, rolls, pies, pastries and deserts.

Here are couple of our favorite recipes!

FLAN (Basque Custard)

5 cups milk	pinch of salt
8 eggs	1 cinnamon stick
3/4 cup sugar	3 tsp vanilla

In a saucepan, bring milk, salt and cinnamon stick to a boil. Set aside for an hour or so, so that the cinnamon stick will flavor the milk. When ready to make the custard, beat eggs, and then add sugar and vanilla. Reheat the milk and gradually add to the egg mixture. Pour into a 2-quart caramelized pudding pan or mold. Set in a pan of warm water and bake in oven at 350° to 375° for 1-1/2 hours. Set aside to cool, then refrigerate until ready to serve. The water in the pan should not boil as that makes the custard boil too. Too hot of an oven will make the custard watery and coarse.
Caramelized Sugar: Put 6 tablespoons of sugar in a 2-quart pudding pan or mold on the stove. Melt until golden brown. Turn pan so the sugar will cover the bottom and sides. This helps to turn the custard onto a serving dish when it is cold.

Felicia Basanez
Anthony and Sarah Barrington

Basque Bean and Cabbage Soup (ELZEKARIA)

For 8 to 10 servings, you will need:

10 oz. navy or Great	Salt
Northern beans	Freshly ground pepper
2 medium onions, sliced	3 qt. water
3 cloves garlic, minced	½ soup spoon red wine
4 Tbsp. lard or olive oil	Vinegar (per person,
1 white cabbage, shredded	Optional)

Soak beans overnight. Drain and reserve. In a large soup kettle, brown the onions and garlic in the lard or olive oil. Add the cabbage, beans, salt, pepper and water. Bring soup to a boil. Lower heat, cover and simmer for 3 hours. Taste and adjust seasoning if necessary.

The Basques traditionally add a touch of vinegar to their soup plates.

Bart Steninger

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