The Colors and Balconies of the Basque Seaside

One of my favorite things to do in the whole world is to look out the window while taking a drive along the Basque coast. The sharp green cliffs diving into the blue water are spectacular. The vibrant colors of nature and old buildings make this incredible palette of eye candy.



We wake up in the morning and walk to get the paper and the morning loaf of bread. Mornings are sunny and cool and I love the vacation mood I sense from everyone around. August is the month of European vacations and most of my friends and family are available and up for anything, so we are taking advantages of day trips.

After the paper run, we have breakfast and talk about what we are going to do for the day. Each day is something different, but I really have been in the mood of water.



Last week we drove to the small town of Hondarribia, very close to the French border. The red, blue and greens balconies adorned with vessels and vessels of flowers, are one breathtaking sight. I hadn't been there in a few years and I remembered the times I spent there as a child in summer camp.

The old part of town is lined with traditional fishermen houses. Tall and narrow, vibrant colors and clothes hanging out to dry. There are pintxo bars all along the street with tiny shops and an endless row of maple trees. Locals and tourists gather there to people watch. It really is one of those magical places.



We crossed the border from Hondarribia to Donibane Lohitzun or St. Jean de Luz as it is known in French. The French side of the Basque Country is a continuation of the green hills and blue coast of the south. Basque is not spoken as widely, especially in larger urban areas, but the culture is very much the same.

Parking in Donibane was nearly impossible and the streets were crowded with people headed to the beach looking for refuge from the August heat. From there, we headed to Azkain and Sara. Small and very peaceful villages where everyone loaded up on croissants and gateaux basques.



Yesterday, we took another day trip closer to home to the surf town of Mundaka and the large fishing town of Bermeo. We spoke to retired fishermen that told us about stories of their childhood growing up in an area so devoted to the sea. Itsasoa. I loved spending those few minutes with them. This is where most of the bonito tuna that comes into the Basque Country is unloaded and from there distributed all over the world.

We drove to San Juan de Gaztelugatxe and looked over the entire coast. It was indeed magical. Bright blue skies, lush green hills and bright blue sea.



We still have over a week left here and I plan on taking full advantage of it. I wish all of you could visit with me. At least these images will give you an idea of what it's like here. In my home. Hope you like them.

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The Basque Countryside and Family

We arrived in Bilbao last week and we have spent every single moment with our friends and family. It is beautiful to see my children with their grandparents and cousins speaking the language I grew up speaking.

I realized how much I missed the countryside and how much it draws me in.



The Basque countryside runs into the Atlantic ocean forming a beautiful landscape of green mountains, rocky waterfronts and soft sandy beaches. The weather has been perfect with cool mornings and warm days. Sunny, blue skies with the most relaxing breeze. The perfect weather for afternoon naps.



One of my favorite spots is my uncle Javi's garden. He grows everything from tomatoes, peppers, swiss chard, lettuces, different kind of squashes, beans, strawberries, wild blackberries, apples, pears, asian pears, plums, nectarines, lemons, oranges and many more. His sheep are one of my favorite thing to photograph, although this time they were quite far away, a bit reluctant to get close to us. I'll have to write a post just about them. What a beautiful subject.



We picked all sorts of great produce and have been cooking and baking with them.

Another one of my favorite places is my aunt Bego's terrace where we all gather during summer days. In fact, I am writing from there and loving the sun on my back. She cooked dinner for us one night. A house full of people, kids playing and plenty of simply prepared delicious food. That is what Basque cooking is all about. Quality, seasonality and simplicity.



We also visited my amama Miren's childhood house where my great aunt Jone still lives. Their garden is breathtaking and to see walls full of photographs and family heirlooms always makes me go back in time.



I am off to tape Robin Food in a couple of hours. I will share more of the hundreds of photos I have been taking, but this is it for now. I can never get enough of home.

I think these images speak for themselves, don't they?

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Bella Cerise Apricot and Raspberry Frozen Mousse, Martha and Packing Our Bags

Last week was a whirlwind of events and travel. I packed my bags and my little M. and flew out to New York to attend the Martha Stewart Blogger party. It was so fantastic to finally meet editors and fellow bloggers in person and catch up with friends I hadn't seen in a while like Amy, Karen, Nole, Maria or Joanna.

One of the highlights was to finally meet Alice, Olga, Jordan and Matt who are also charter members of Martha's Circle. We were so lucky to have a private tour of their building and offices with access to their test kitchens, prop room (my goodness!!!) and photography studios. Martha herself came out to say hello and more than one shed a tear from sheer excitement.



It was so inspiring and overwhelming to be there with so many creative minds in one room. So many amazing people to meet and greet and express my love to. Yes, I did that. When I am in a room with such energy, I tend to spill my guts out. I was even able to bring M. to the party and she of course, loved all the attention.

I wasn't able to take any good photos for you, but you can check out Amy's, Alice's and Matt's posts.



We arrived home late Friday night. The house was quiet. Everyone was asleep. M. had crashed on the plane, so when I put her down for the night, I went down to the kitchen. My mind couldn't relax after all the excitement from the previous days. I started to recall the amazing lunch we had at ABC Kitchen or the caramel crunch doughnut I ate at Babycakes.

Then, I noticed the beautiful red apricots on the dining room table. Belle Cerise apricots. Bright pinkish red skin with bright orange flesh. I ate one and it was juicy like a plum, but tasted just like an apricot. "Perfect", I thought.



The next morning I woke up to a little boy standing right next to my bed, asking a million questions about my trip, the places I had seen and the people I had met. He remembered Amy and the bakugans. Don't ask... things only 4 year old boys know about. I peeled the apricots while I listened to the stories about the zoo, raccoons on the loose and all the sea shells gathered at the beach. Priceless.

We made this super creamy apricot and raspberry swirl frozen mousse that was perfect for the hot afternoon. The next day, we made a simple crumble that I flavored with lots of fresh lemon and lemon thyme. If you have not used herbs in your crumble topping yet, you should. Amazing.



This week we leave for Bilbao. I will be traveling with both kids alone. I actually should be packing or at least thinking about packing right now, but for some reason it seems like a daunting task.

We will be home for three weeks. I will be posting photos from our trip with lots of food, I promise. There is always food in the Basque Country. I will also be taping a show for Robin Food, so be sure to stay tuned for that one!

See you soon!

Bella Cerise and Raspberry Swirl Frozen Mousse

3 eggs
3 egg yolks
3/4 cup (150 grams) sugar
1/3 cup (100 grams) apricot puree
2 cups (450 ml) heavy cream, whipped to soft peaks
1 1/2 cups (150 grams) raspberries
1 Tbs sugar

Whip the heavy cream to soft peaks and keep in the refrigerator until ready to use.

Puree the raspberries and the sugar and set aside.

Place the eggs, egg yolks and sugar in the bowl of an electric stand mixer. Place the bowl over a water bath and whip the eggs and sugar mixture for about 5 minutes until it thickens. Transfer the bowl to the mixer and continue whipping in high speed until the eggs have cooled. It will be thick. Fold in the apricot puree, followed by the soft peak cream.

Transfer the cream to a glass or metal baking dish or small jars. Spoon in some of the raspberry puree and make swirls through the apricot cream with a spoon or wooden skewer.

Transfer to the freezer and serve frozen.

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Blackberry Cupcakes, Summer Days and the Palm Beach Post

These past few days have been all about friends and family. J.'s summer camp is over and we have been trying to come up with new activities every day to keep him occupied. Full time job, that is.

As a child I was quiet, calm and studious. A book or a puzzle was enough for me, but having a boy is a completely different story. The amount of energy boys have is something that I was never quite prepared for. So this week has been all about running, swimming and secret agent games.



We had a few friends over for lunch and play dates this week, which is one of my favorite things in the whole world. A full house with friends where I get to feed them and chat for hours is how I love to spend my time. So we baked and cooked. We baked a lot.

Blackberry and millet cupcakes, blackberry and raspberry swirl frozen sabayon and plum and pistachio frangipane tarts.



I am leaving for New York City tomorrow where I will be meeting with editors and attending the rooftop party at Martha Stewart Living offices.

It has been a year since the last time I visited the city and I can't wait to get together with old friends and finally meet many others I have gotten to know through blogging. If you are attending, I will see you there!



I also wanted to tell you about the story that the Palm Beach Post published about me this week. We spent two days talking, going to the farm and cooking and I am very pleased with the result. You can read the online version here. A big thank you to Barbara Marshall for her kind words and the great time we spent together.

Gluten-Free Blackberry Cupcakes

makes 1 dozen cupcakes

110 grams (1/2 cup) butter or non-hydrogenated shortening, room temperature
150 grams (3/4 cup) cane sugar
Zest of 1 lemon
2 eggs
75 grams (1/3 cup) blackberry puree
55 grams (1/4 cup) yogurt
100 grams (3/4 cup) superfine brown rice flour
50 grams (1/3 cup) millet flour
25 grams (1/4 cup) potato starch
1 grams (1/4 tsp) xanthan gum
7 grams (1 1/2 tsp) baking powder
pinch salt

Cream the butter and the sugar together until light. Add the zest and the eggs. Scrape the bowl and mix again. Add the blackberry puree and yogurt and mix. Add the dry ingredients and mix until combined.

Divide the batter in baking cups and bake at 350F for about 20 minutes.

For the buttercream, follow this recipe and add crushed blackberries.

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