From the Fork: Frances Aleman, Basque Cuisine
Frances Aleman, John Aleman Sheep Company
Frances Aleman wore many titles over her lifetime, but she might say her best titles were wife to John Aleman Sr. and mother to John Aleman Jr.
She was nearly 20 when she fell in love with Basque sheepherder, John, who was to become one of Arizona’s leading sheep ranchers. Their marriage in 1936 introduced Frances to cooking in two languages.
Cuisine Basque is the delectable specialty of Basque Country, often featuring lamb and mutton roasted over hot coals. Frances learned to cook Basque style in the little village of Iruita in the Pyrenees, guided by her sister-in-law.
Substantial suppers are a way of life for both Pyrenees and Arizona ranchers. Recipes for Shepherd’s Pie, Lamb with Rice, and Baked Pears are more Bosque borrowings, OK with brown, crusty, hot bread and big green salads.
Below are recipes Frances shared with Arizona Days & Ways in the April 25, 1965 issue.
Mahasa Eta Udaria Enseladan
Grape and Pear Salad
8 large grape leaves
8 pear halves
6 oz cream cheese
1/4 c. cream
2 lbs. seedles white grapes OR seeded purple grapes
French dressing
Cover salad plate with large grape leaf or arrange all leaves on a large salad platter. Place pear half on each leaf, flad side down. Mix cream cheese with cream and spread mixture generously over pears. Cut grapes in half and place, flat side down, on cheese-covered pear, pressing close together to resemble bunch of grapes. Serve with French dressing.
Bildocha Irrisaikin
Lamb with Rice
2 to 2.5 lbs. boneless lamb, cubed
1 tbsp. olive oil
1 medium onion, diced
4 oz. pimiento
2 tbsp. butter
1.5 c. uncooked rice
salt, basil, and oregano
8 oz. can tomato sauce
2 c. stock from lamb bones or bouillon
1 can onion soup, optional
Heat oil in heavy skillet. Brown lamb cubes. Remove meat and pour off all drippings. Melt butter and cook onions slowly until golden. Add rice and 1.5 teaspoons salt, 1/4 teapspoon basil, and 1/2 teaspoon oregano, or more to taste of seasonings. Cook until rice is lightly browned. Add lamb, tomato sauce, the liquids and pimento and simmer 5 minutes. Pour into 3-quart casserole, cover, and bake at 350 degrees for 1.5 hours, or until liquid is absorbed. Serves 6 to 8.
Arzainen Gisadua
Shepherd’s Pie
3 c. hot mashed potatoes
2 c. diced lamb
1.5 c. lamb gravy
Arrange half of potatoes in greased baking dish, add lamb and gravy, cover with remaining potatoes and bake 20 minutes in 350 degree oven. Serves 6.
Eskualdun Udari Egosiak
Basque Baked Pears
6 pears
1.5 c. brown sugar
1 c. honey or 1.5 c. granulated sugar
1.5 c. water
Place pears in baking dish. Pour honey over the pears, add sugar and water. Bake in 305 degree oven for 40-45 minutes. Serve cold or warm. To add an American touch, serve with 4 ounces cream cheese, softened with milk and whipped until fluffy.
