Catalan Cooking (Part 2 of 2)

I remember few moments in my childhood where I actually thought I could commit to a profession.  Aside from the ever-present notion of being a professional baseball player, the one moment I specifically remember came in our kitchen as my mother and I whipped up some cookies.  It was then that I told her I wanted to be a professional chef somewhere down the line.  Almost as fleeting as my notion of hitting fastballs out of Tiger Stadium, at least this one looks a little more feasible in retrospect.

So, I suppose that's my way of saying that I've had an interest in cooking.  And that's why this is the second time that you've been subjected to some random cooking experience as I've made my way around Morocco and now Europe.  Coming highly recommended from Trip Adviser, I reserved a spot at the Cook & Taste cooking course in downtown Barcelona to get a feel for Spanish gastronomy.  Surprisingly, the experience also included facets of Catalonian cooking, which is somehow a bit different.  

Throughout the six-hour experience, my eight mates and I whipped up four recipes that drew from both influences.  We started with a shot of tomato soup flavored with smoked cheese and then moved to sauteed green asparagus with romesco sauce before our main course, seafood paella.  As a dessert, we prepared Catalan cream, which is something between flan and creme brulee.

Located off of La Rambla, La Boqueria is the city's largest and most popular of its 40 markets and our initial part of the cooking class.

Established in 1836, the market's name comes from the Catalan word for "lamb."  Here, our instructor imparts a little history lesson and orientation.

The open-air market was covered by a corrugated roof that kept in most of the fragrances.  Of which, pockets of fresh fish, fruit and pizza filled the nostrils.

One of the handful of fruit stands.

Spices and dates reminded me of Fes.

Fresh fruit and ice-covered smoothies.

One of the seafood counters, with prawns for our paella.  What's the difference between a prawn and shrimp?  Prawns have a more pointed head and are less red prior to cooking.

Our calamari getting prepared for us at the market.

Tons of eggs, ranging between the most expensive, ostrich (4 Euro per egg), and the most tasty according to our host, chicken (four for 1 Euro).  In between, pheasant, quail and goose eggs laid on the counter.

One of La Boqueria's meat stalls.  The most popular items, chorizo and "Jamon" (ham) highlighting the display.

Truffles: Black (top center) are from the winter season and sell for 20 Euro per.  The White (row on right) are less expensive and come from the summer harvest.

Blood pudding sits in the middle of this display.  Old timers and South Americans, I'm told, make up the largest demographic groups who eat this disgusting-looking "treat."

Back at the cooking institute, it's time to start with a glass of wine!

The first dish was prepared by our Australian couple, Jill and David.  They whipped up our Catalan cream before a few of us started the asparagus and romesco.

Preparing the vegetables for the romesco, which was a mix of hazelnuts, almonds, tomatoes, onion and peppers.

Told to massage vinegar and salt into egg plant to go along with the sauce...

...not told to drink and dine.

New Yorker, Mike, and I wondering how we'll do this without the expert guiding us.

Mike and Australian, Jen, trying not to burn the paella as our teacher looks on.

Gutting the pulp off of the pepper skin was the hardest thing I've done in either cooking class, as the peppers were already boiled and very soft and skin not wanted in the romesco sauce.

Our Astralians finishing up the paella, which included mussels, clams, calamari and prawns.

Tomato garlic bread that I prepped.  Toast your bread.  When complete, cut a garlic clove in half; grind it into your toast.  Then cut a tomato in half and do the same.  Sprinkle some olive oil and sea salt on top and cut into edible pieces.  Done.

Mixing romesco in a cup.

The shot of tomato soup was served chilled, with a fine layer of ground cheese and hazelnuts on top.  Tasty, but I'm not sure it was worth the time to prepare.

The seafood paella was great!  The most difficult part for us was keeping the paella from burning, which required constant - and even - stirring over a medium heat.

At the conclusion of our time, our Australians burnt the top of our creme, which gave it the same texture as creme brulee throughout.  The tastiest of our four dishes, the pair did great.   

For 72 Euros between the market tour and the course, I'd recommend it to anyone wanting an afternoon away from the busy streets in favor of a unique kitchen.  A handful of days after the experience, I'm still confident that I can make that garlic bread, asparagus and romesco sauce!  If you want the recipes, let me know!