We loved the cooking school in Italy and so we thought we would do it again here in Barcelona.
We find ourselves in a very modern kitchen with some impressive Paella Pans, very different from the homely kitchen in Assisi. In Assisi, all of the cooks had been professional chefs, but here our fellow cooks like us are all inexperienced. We are a group of six Americans and a German couple.
No pressure at first as we just trailed along behind Maria while she did all the negotiating for supplies and we just sampled!
It wasn't long though until the pressure was on... Not only were we perplexed but at times so was the chef!
Next came quite a complicated number which involved making a rich Romesco sauce which was stuffed into baked zucchini and served with blanched asparagus along with another swish of the salsa... phew! Glad that is all that was expected of us.
Next we prepared three different cold soups... "Ajoblanco de melon (Garlic Almond and melon), my favourite; Gazpacho de Remolacha y Sandia (Beetroot and watermelon gazpacho; and - finally Salmorejo a tomato based soup with jamon and quail eggs.. I can tell you we were chopping and beating like the world was coming to an end!
Good fun ... although we all got a bit serious at times!
Four hours in and we still haven't done the Paella De Marisco (Seafood paella)... Well here goes.
First get your HUGE paella pan and select the ingredients.
Then add a few more.... can you smell it cooking?
And then its time to prepare the desert .. Crema Catalana
We find ourselves in a very modern kitchen with some impressive Paella Pans, very different from the homely kitchen in Assisi. In Assisi, all of the cooks had been professional chefs, but here our fellow cooks like us are all inexperienced. We are a group of six Americans and a German couple.
No pressure at first as we just trailed along behind Maria while she did all the negotiating for supplies and we just sampled!
It wasn't long though until the pressure was on... Not only were we perplexed but at times so was the chef!
In Italy we were challenged by a three course menu... here it was seven courses! Roger was first cab off the rank, organising the Serano ham, olives and of course wine.
Next came quite a complicated number which involved making a rich Romesco sauce which was stuffed into baked zucchini and served with blanched asparagus along with another swish of the salsa... phew! Glad that is all that was expected of us.
It looked and tasted so good when we had finished though!
Next we prepared three different cold soups... "Ajoblanco de melon (Garlic Almond and melon), my favourite; Gazpacho de Remolacha y Sandia (Beetroot and watermelon gazpacho; and - finally Salmorejo a tomato based soup with jamon and quail eggs.. I can tell you we were chopping and beating like the world was coming to an end!
Good fun ... although we all got a bit serious at times!
First get your HUGE paella pan and select the ingredients.
Then add a few more.... can you smell it cooking?
And then its time to prepare the desert .. Crema Catalana
Wow, we started at ten and finished cooking and eating at about five. We were exhausted. Couldn't believe it when Roger said "So what's for dinner?"
Have the recipes if anyone would like them!
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