Last week I went to a Spanish cooking class with 11 other people, all from CIEE. It was really a blast to get to make all kinds of delicious Spanish food. (Liz, Kathleen, Julie, and Evelyn--we are doing this when you come!)
Our menu included a cold tomato soup with a walnut pesto, alioli (garlic mayonnaise), and lots of grated Iziabal cheese; tortilla española; bread spread with tomato, garlic, and olive oil; paella with chicken; and crema catalana. The difference between this and creme brulee is negligible in taste. However, I prefer creme brulee because it, to me, has a lighter, smoother texture, probably a result of using cream instead of milk.
I personally was responsible for one of the tortillas. It is harder than it looks. You have to flip the tortilla while it's still raw on one side onto a plate, then slide it back into the pan. Tricky indeed. The delicious finished product:
No comments:
Post a Comment