So far I have really been liking my classes here in Spain. Nothing is too hard and all my teachers are really down-to-earth. One class in particular though is something I would never get to experience in the States. I mentioned earlier that I am enrolled in a Practicum:Spain in Context class. It's one half theater and one half cuisine. I am having a hard time enjoying the theater part because comical improv excercises and charades are not really my thing. But my doubts about that class are completely washed out with the other half. My spanish cuisine class has definitely been one of my favorite parts about my schooling here. During our lecture classes we get to learn about the typical food of Spain's Basque region and we learn different recipes that we actually get to cook in what they call a
txoko (cho-ko), which is basically a kitchen.
(Javi, our cook)
Last week we got to walk to the txoko
about twenty minutes away from campus where we met the cook who was going to be helping us. His name was Javi... Turns out to be the same guy who cooks the food in our Residencia Comedor. That made me a little nervous. There were three courses on the menu for the day:
Acelgas con Pencas Rebozadas, Tortilla de Patata, and
Arroz con Leche. Javi had almost everything set up for us and then put us to work on cutting up potatoes or preparing the Acelgas. Acelgas con Pencas Rebozadas was a new dish for me. You take
acelgas (chard?) and place cheese and ham in between, like a sandwich. Then you roll the "sandwich" around in some flour and dip it into a bowl of beaten eggs. And then they are fried in oil and ready to eat. (Note: they never use butter to cook here, they always use olive oil.)
(Acelgas con Pencas Rebozadas... not the actual ones we made though)
Tortilla de patatas is a dish I have here way too often, so I wasn't too stoked about cooking it. The tortilla is not what a tortilla is in the US, this dish is actually almost like an egg omelet with potatoes mixed in. As simple as it sounds, my group had some difficulty completing this task. After one side of the tortilla is cooked in the pan, you need to cover the pan with a lid and flip the pan so that the tortilla then lies on the lid (cooked side down) and you can slide it back into the pan for cooking. Well after Javi's impressive show the first time, a girl in my class gave it a try, but didn't have the ability to fully rotate the pan and the entire thing slipped right out onto the floor. I guess the skill takes some getting used to...
(Torilla de Patata)
And finally the dessert. Arroz con leche. (Translated: Rice with milk, sounds appetizing huh?) This was served at our dining hall once and Kate and I almost spit it in eachother's faces after trying it so I was not looking forward to eating it today, let alone cooking it. According to the the recipe you are supposed to boil a large pot of milk, then add the rice and let it cook along with sugar and some sticks of cinnamon. It didn't even look appetizing.
(Our actual arroz con leche)
After all was said and done, we sat down to eat our freshly cooked Spanish meal. The Acelgas, which I was unsure about, were delicious! I was actually disappointed we made so few. And the tortilla was spectacular as well, it even tasted better than the ones I had been eating almost every day. And the arroz con leche...
so good! Who knew that I would devour every bit of this meal. I think the secret has to be that when foods are cooked in large quantities at our Comedor they do not turn out the right way... But for our little group of ten, everything turned out perfectly. I cannot wait until Menu Dos!
(Saw this shirt in a store and thought it was comical)
So not only do we get to cook our own food, but we get to go on field trips too! Last Wednesday a group of us went to Santurizzi with our teacher Ana and my favorite teacher in CIDE, Francisco, accompanied us as well. We went to a Pintxo Bar called El Parque for a degustacion de pintxos y cata de vino (a tasting of pintxos and wine). They had a table in the back set up for us where we were going to learn about the wines of the Basque region and try a few of the Basque's well-known pintxos.
(The group at El Parque)
We got to try the Vino Blanco (white wine) first. It is called Txakoli (cha-ko-lee) here. I would definitely reccomend it mom! A man who worked at the bar, never caught his name, explained to us with drawings how white wine is made in Spain. With the different types of fruits and grapes and how long it must ferment, etc.


After that we were given a taste of Rioja or Vino Tinto (you guessed it, red wine). I am not really a fan of red wine, but it was nice to try it. While we were given the much more detailed explanation of the red wine our pintxos were passed out. There were four to try from. Rabas (squid or calamari), Brocheta de Rape, Lagostinos y Calabacin (a skewer with fish, shrimp, and zucchini), Laminado de Bacalao al Pil-Pil (a piece of baguette with fish, red and green peppers, onion, and a salsa of garlic and olive oil), and Cucuruchos de Hojaldre con Ensaladilla (a cone pastry stuffed with crab meat, shrimp, egg, mayonnaise, and gulas-small eels!) As you can see, a lot of seafood over here in Spain. My favorite.....

I tried them all though. The Rabas tasted just like fried calamari, the Brocheta with fish and shrimp was good, but really salty, and the Cucurucho was disgusting. The mayonnaise seafood mixture inside was hardly edible and the tiny eels were just too much. My favorite ended up being the Laminado de Bacalao. Bacalao (cod) is the most common fish eaten here, but I could hardly taste it with all the vegetables and pil-pil. I really liked getting to go to a place and learn about what I was eating rather than just guessing. It's too bad we didn't get more wine! (wink-wink) We have another trip planned to a different place later on in the semester so look forward to that post and more recipes from meals I learn to cook!