I really like cooking. I like the chopping part, the mixing part, the cooking it part and especially the eating it part. It’s good stuff and good times. the end.
But wait there’s more!
When I put ‘take a cooking class’ on my list for this year it was not because I don’t know how to cook, it’s because I wanted to learn to cook some new things well. Initially I thought I’d end up combining my “don’t freak out about cooking a chicken” goal with this one, but the chicken still eludes me (or I’m eluding the chicken? But that would mean the chicken is coming after me…? *shudder*)
Last time I wandered by the new Sur La Table I noticed they have cooking classes. On a whim I looked up what they were offering and found a Tapas and Paella class for the following Saturday. I love tapas and I love me some paella – yay Spain! I texted my friend Leah who also loves cooking and eating (and who is also up for just about anything) and she was game to join me.
A piece of advice: Sur La Table will give you a nice coffee, water with lemon and/or they’ll make you bubble water. So you really don’t need to wait all day in line for the Starbucks across the walkway. ALSO – bring wine with you! You can totally bring wine and drink it while you cook. Bring two bottles, dude.
After everyone arrived (read: we were the last to arrive. see Starbucks above) the chef gave us a bit of an introduction to himself and what we’d be doing that day in class.
He showed us how he wanted the herbs and veggies cut for the Sofrito (the flavor base) and then divvied them up among us. I learned a new way to dice onions – which is good because until now I’ve been a completely unreliable dicer. No two alike. But look at this:
I learned! I pitched in with the garlic smashing and dicing, the herb prep and chopping asparagus
We made one Tapas dish – Sautéed Shrimp with Pimenton and Sherry. Our class had split up into two groups and I ended up sautéing the shrimp for our group. Another good thing, because shrimp is also something I have hang-ups about cooking, because I don’t know when it’s done and I really WANT it to be totally done, but usually I end up overcooking it and it’s tough. boo. Our chef told us that after you flip the shrimp once (and only once) you are looking to see the shrimp curl up tightly and the center of the curl to be no longer greyish, but white. I added the spices and sherry and our little dish ended up looking like this
It was good! If I was a better food photographer I would have thought to clean off the plate before taking this photo. ah well.
Next up the paella. Another of our team stepped up to man the paella pan – which apparently is required for making paella. As in, if you didn’t use the paella pan what you made was not paella. slowly-lowers-her-raised-hand-when-asked-who’s-made-paella-before.
oooh, fire! Watch out for a little extra liquid when you add in the artichoke hearts!
We also prepared a little Majorcan Flatbread with caramelized onion, pine nuts and raisins to have with our paella. A really easy little bread with incredible flavor
Leah getting our bread ready
We had a little break while the paella finished cooking. I spent too much money buying kitchen tools. Thankfully they didn’t have an ice cream maker because do I really need one?
And then it was time to feast
*drool*
moral of the story: paella is really easy to make and fun to make with friends. Cooking classes are fun and you should bring wine!
