Menu:
Gambas al Ajillo (Garlic Shrimp with Fino Sherry)
Garbanzos con Morcilla (Slow Cooked Chick Peas with Morcilla Sausage)
Arroz con Pollo (Chicken and Rice)
Crema Catalana (Catalonian Crème Brulée)
Rom Cremat (Flaming Spiced Rum)
Everything tastes better when cooked in clay, and that is just what we will do in this class devoted to the Spanish cazuela. All the food we make in this class, from tapas to stews, gets cooked in earthenware. Even the dessert, a burnt sugar topped custard, and a flaming rum and coffee drink are cooked in clay.
Clay cookware has a logic and technique that is different from the familiar metal pots and pans of the modern American kitchen. We will discuss the various style and shapes of clay cookware and compare the Spanish traditional cookware to that of (many) other regions. We will cover the where/when/how of shopping for clay cookware as well as caring for these somewhat fragile kitchen tools.
show less
Gambas al Ajillo (Garlic Shrimp with Fino Sherry)
Garbanzos con Morcilla (Slow Cooked Chick Peas with Morcilla Sausage)
Arroz con Pollo (Chicken and Rice)
Crema Catalana (Catalonian Crème Brulée)
Rom Cremat (Flaming Spiced Rum)
Everything tastes better when cooked in clay, and that is just what we will do in this class devoted to the Spanish cazuela. All the food we make in this class, from tapas to stews, gets cooked in earthenware. Even the dessert, a burnt sugar topped custard, and a flaming rum and coffee drink are cooked in clay.
Clay cookware has a logic and technique that is different from the familiar metal pots and pans of the modern American kitchen. We will discuss the various style and shapes of clay cookware and compare the Spanish traditional cookware to that of (many) other regions. We will cover the where/when/how of shopping for clay cookware as well as caring for these somewhat fragile kitchen tools.
Menu:
Gambas al Ajillo (Garlic Shrimp with Fino Sherry)
Garbanzos con Morcilla (Slow Cooked Chick Peas with Morcilla Sausage)
Arroz con Pollo (Chicken and Rice)
Crema Catalana (Catalonian Crème Brulée)
Rom Cremat (Flaming Spiced Rum)
Everything tastes better when cooked in clay, and that is just what we will do in this class devoted to the Spanish cazuela. All the food we make in this class, from tapas to stews, gets cooked in earthenware. Even the dessert, a burnt sugar topped custard, and a flaming rum and coffee drink are cooked in clay.
Clay cookware has a logic and technique that is different from the familiar metal pots and pans of the modern American kitchen. We will discuss the various style and shapes of clay cookware and compare the Spanish traditional cookware to that of (many) other regions. We will cover the where/when/how of shopping for clay cookware as well as caring for these somewhat fragile kitchen tools.
read more
Gambas al Ajillo (Garlic Shrimp with Fino Sherry)
Garbanzos con Morcilla (Slow Cooked Chick Peas with Morcilla Sausage)
Arroz con Pollo (Chicken and Rice)
Crema Catalana (Catalonian Crème Brulée)
Rom Cremat (Flaming Spiced Rum)
Everything tastes better when cooked in clay, and that is just what we will do in this class devoted to the Spanish cazuela. All the food we make in this class, from tapas to stews, gets cooked in earthenware. Even the dessert, a burnt sugar topped custard, and a flaming rum and coffee drink are cooked in clay.
Clay cookware has a logic and technique that is different from the familiar metal pots and pans of the modern American kitchen. We will discuss the various style and shapes of clay cookware and compare the Spanish traditional cookware to that of (many) other regions. We will cover the where/when/how of shopping for clay cookware as well as caring for these somewhat fragile kitchen tools.
show less
Date/Times:
1509 Shattuck Avenue, Berkeley, CA 94709
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