01.22.09

Tapas: The Darling Little Dishes of Spain

Posted in Favorite Cooking Classes at 10:12 am by Administrator

Ten years ago I spent about 2 months in Spain. I quit my job, took all of my savings and a backpack and explored all over the country. I remember reading that the best way to eat on a budget was to go to Tapas Bars. Translated as little plates, they are inexpensive and you can try lots of different tasty items like cheese, meats, veggies, shellfish, etc. in small appetizer sized portions. Ever since then I have been in love with them and have been excited to see more and more Spanish Tapas restaurants here in the U.S. Now it’s time to learn how to make some.
 
When I started to look at what cooking classes I should take next and saw the “Tapas: The Darling Little Dishes of Spain” class available at EATZ and I knew it was meant to be. Who am I to argue? Que sera, sera.
 
EATZ is located in West Hollywood in the most charming house belonging to Chef Niki. It is surrounded by lush gardens and you almost feel like you are stepping out of LA and into a cottage on the English countryside. Once you enter her home you are greeted with a savory charcuterie & cheese plate and a glass of sangria. In the middle of the living /dining room is a huge table which had been raised to counter height. We all stood around it and there are cutting boards and burners for two to share. It was a great set up because everything on the menu gets made by everyone in the class.

“What did we make?” you ask. Well, on the menu: Sangria, Roasted Red Peppers with Garlic & Basil, Mushroom Salad with Pine Nuts & Balsamic Reduction, Fried Potatoes with Aioli, Bacon Wrapped Scallops with Pomegranate Sauce and Chipotle Meatballs. Mmm-mmm-mmm!
 
Sangria was, of course, up first. Chopped fruit, a simple syrup recipe and the addition of wine, brandy and juice all turned into a wonderful fruity favorite of mine.
 
Remember my friend Lisa from the Giada book signing (read about it here)? She met me at the class and we had a lot of fun switching chopping and cooking duties for each recipe. The Roasted Red Peppers with Garlic & Basic was served on baguette slices and reminded me of bruschetta, yum. We used oyster mushrooms on the salad. I’ve never cooked with them before but fell in love. They remind me of a less meaty portobello and the balsamic reduction I think I have to put on everything I eat from now on. Chef Niki pointed out that it would be good on steak, fish, even fruit. Next were the fried potatoes with a garlic aioli. Do I need to say anymore? The bacon wrapped scallops were delish but the pomegranate sauce was the winner on that plate. We also needed more bacon to make the meatballs, yeah, yum again. They were extremely tasty, filled with ingredients and techniques I’ve never used, like chipotle peppers in adobo and milk soaked breadcrumbs.

As we made each item we ate ‘em up. I’m not sure what the set up is for a full on dinner but there are lovely tables set up outside where most of us sat and nibbled on the last item we made. Most of her classes are reasonably priced from $65 -$75 and special series going for over $120 per person. The atmosphere was fun, relaxed and informative, and I recommend it to anyone wanting to be sociable while learning to cook. Chef Nikki’s desire to let everyone have a hands-on experience really makes for a special class, I will be going back!
 
Tastefully,
Porsche

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