After about a year or so, I’ve returned to CSCA for another exciting six-week course. However, rather than focusing on the particulars of certain techniques, (dry-heat, moist-heat, stocks, etc) this course focuses on the recreation and study of Spanish delicacies, with each week exploring one different region of the cultural bouillabaisse that is Spain. Our first week brought us to the northern regions of Galicia, wherein I had the opportunity to recreate a family favorite: Tortilla Espanola. By US standards, the name is a bit non-indicative as this meal better resembles a frittata or omelette. It’s a recipe that doesn’t call for a diverse pool of ingredients and can be enjoyed multiple times throughout the day. Our new instructor is jovial, intuitive, amiable, and observant. He provides worthwhile guidance and discourages complete obeisance to the recipe, providing alternatives that culminate in delectable results. I am looking forward to learning more from him in the coming weeks.
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