Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining the ranks of the world’s great cuisines and capturing the attention of American food lovers. Examine the customs and culture of each destination through its culinary delights. Explore the rich flavors…
Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining the ranks of the world’s great cuisines and capturing the attention of American food lovers. Examine the customs and culture of each destination through its culinary delights. Explore the rich flavors from bright green olive oil to spicy chorizo that have kept Spain deservedly in our culinary spotlight.
*THIS SERIES SKIPS CLASS ON SATURDAY, JULY 4TH*
Week 1 – Northwest - Galicia, Asturia, Cantabria: A region well known for its seafood, the northwest also boasts a variety of meat dishes that are both simple and flavorful.
Recipes this week include:
• Tortilla Espanola (Potato Omelet)
• Bunuelos De Bacalao (Salt Cod Fritters)
• Empanada Gallega de Atun (Galician Tuna Pie)
• Pulpo a Feira (Galician Style Octopus)
Week 2 – Madrid and the Central Plains: Touted as the culinary capital of Spain, this melting pot of culinary delights delivers rustic and delicious dishes to pair with Manchego and some of the region’s finest olives.
Recipes this week include:
• Huevos Estrellados (Crashed Eggs)
• Gambas al Ajillo (Garlic Shrimp)
• Pisto Manchego (Vegetable Stew from La Mancha)
• Churros with Spiced Chocolate
Week 3 – Andalusia: Equally influenced by the land and sea, Andalusian cuisine highlights the exotic spices and ingredients introduced when the Moors invaded from North Africa several hundred years ago.
Recipes this week include:
• Tortillatas de Camarones (Shrimp Fritters)
• Pescado Frito en Salmorejo (Crispy Fried Squid and Fish with Salmorejo Sauce)
• Ajo Blanco (Cold Garlic and Almond Soup)
• Rabo de Toro Meridiana (Oxtails in Red Wine)
Week 4 – Valencia and The Mediterranean Coast: Seafood, citrus, and rice are dominating culinary forces in this culturally diverse region.
Recipes this week include:
• Mejillones con Chorizo (Mussels with Chorizo)
• Ensalada de Endivias (Endive Salad)
• Paella Valenciana (Valencian Paella)
• Flan de Naranja (Flan with Caramel and Orange)
Week 5 – Catalonia: A generous and varied selection of fish, meat, and vegetables abound in Catalunya. Its coastal location and mountainous landscape provide the perfect background for imaginative surf ‘n turf meals.
Recipes this week include:
• Habas y Guisantes y Alcachofas (Braised Favas, Peas, and Artichokes)
• Coca (Flatbread with Piquillo, Saffron, and Chiles)
• Zarzuela de Mariscos (Catalan Seafood Stew)
• Pinchitos Morunos Amb Escalivada (Pork Kebabs with Grilled Vegetables)
Week 6 – Basque Country (Basque, Navarra): As far as food goes, the Basque country just may be the most important tourist destination in Spain. This coastal and border region boasts a rich gastronomic history with a mix of French and Spanish influences. Basque cuisine is truly unique.
Recipes this week include:
• Pimientos del Piquillo Rellenos (Stuffed Piquillo Peppers)
• Hojaldre de Espanacas y Gambas (Puff Pastry with Spinach and Shrimp)
• Patatas a la Riojana (La Rioja Chorizo and Potato Stew)
• Ensalada Mixta con Vinagreta de Miel (Mixed Greens with Honey Vinaigrette)
This workshop is for adults 18 +. Class length estimate is 4 hours. Younger bakers may attend with permission from CSCA only when accompanied by a parent or guardian.
