Offering cooking classes was always an aspiration of mine. I went through culinary school, unlike many of my peers, never really wanting to own my own restaurant. Rather, I have this grand dream, that one day I will open my own boutique hotel or bed & breakfast in the Tuscan or Umbrian countryside offering the best Italian wines paired with a sumputous dining experience. In addition to having a romantic hamlet amongst the grape wines and olive trees, I can imagine myself, in this big, open kitchen with a rustic wooden table capable of feeding the a king’s court, giving cooking classes to hotel guests and tourists. An experience not so different than one I had studying culinary arts in Italy over a decade ago with Chef Paolo Monto, a renowned culinary genius, who owns and operates his own cooking school in Lucca.

Let’s jump out of my daydream for a moment and come back to the present. Since living in Spain, I have primarily played it safe, making fusion cuisine of an international variety, from French quiche to Polish borscht. I have enjoyed learning the classics and taking them home to my kitchen to “alter” or give them a healthy, creative twist. But one cuisine I haven’t really meddled in, is Spanish. Of course, I know Spanish cuisine has gotten recent acclaim from exceptional chefs like Ferran Adrià and the Roca brothers, Josep, Joan, and Jordi, but I never really delved into the inner workings, the traditional flavors of what some would characterize as being part of the Mediterranean diet. Well, I lied, I have cooked ocotpus and escalivada, but these dishes only barely skim the surface of all that there is to explore.

Now, I don’t give cooking classes as much as I like to, because of lack of time, but it was an utter pleasure to have repeat culinary students, Mary Lou and Fred, come back through Barcelona on their semi-annual trip to Spain. It was upon their request that we explore a variety of tradition tapas and with a menu customized to their taste, we set off to explore regional favorites like albondigas, otherwise known as miniature meatbealls with a spicy tomato sauce and mojo pork skewers.

Below you will find the menu, a mix of sweet and savory components that highlight local products from Catalunya.

Albondigas with Spicy Tomato Sauce

Mini Meatballs

1/4 medium white onion, minced

1 tbsp fresh flat-leaf parsley, chopped

1 roasted garlic clove, finely chopped

1 lb minced beef

1 tsp dried oregano

1 tsp thyme

1 tsp ground sweet paprika

1 tsp ground cumin

½ tsp sea salt

½ tsp black pepper

pinch dried chili flakes

2 tbsp olive oil

Spicy Tomato Sauce

¼ medium white onion, minced

1 roasted garlic clove, peeled and finely chopped

1 ½ cup tomato puree

¼ cup beef stock

1 tsp dried oregano

½ tsp thyme

½ tsp cumin

½ tsp sweet smoked paprika

1 tbsp fresh flat-leaf parsley, chopped

1/4 tablespoon dried chili flakes

Salt & pepper, to taste

1 tsp red wine vinegar

Directions

In a medium mixing bowl combine the minced onion, ground beef, oregano, parsley, roasted garlic, paprika, cumin, salt, and pepper. Thoroughly combine all ingredients until well blended. Use your hands to make small meatballs, a little over 1-inch in diameter.

In a large, deep sided sauté pan, heat olive oil. Add the meatballs and brown on all sides (2-3 minutes). Remove from pan.

To make the sauce, add the onion, roasted garlic, and parsley to the pan, adding the tomato puree and stock. Continue to incorporate the oregano, thyme, cumin, dried chili flakes, paprika and red wine vinegar. Heat to a simmer. Add salt and pepper to taste.

Spoon meatballs into the sauce, continuing to simmer for 8-10 minutes until the sauce has reduced and meatballs are cooked through.

Cod Parcels with Lemon, Olives & Dill

6- 2” portions of cod filet

1 Lemon, sliced

Green olives & black olives, pitted and roughly chopped

Fresh dill, 6 sprigs

1 tsp smoked paprika

Sea salt & cracked black pepper

Directions

Preheat oven to 200°C or 395°F. Using paper parchment, cut a square, placing one piece of cod on each square. Season with a pinch of paprika, sea salt and crack black pepper. Add a small sprig of dill to the top of cod, a teaspoon of chopped olives, and 1 slice of lemon. Fold the parchment into an envelope by bringing two ends together and fold over two times and pin with a small wooden clothes pin, folding in both sides and pin.

Place on a baking sheet. Bake for 10 minutes until cooked through. Serve with toasted bread.

Mojo Pork Skewers

Mojo Pork Skewers

500 g pork tenderloin

1 tsp hot or sweet paprika

1 tsp ground cumin

1 tsp dried oregano

1 Tbsp dried thyme leaves

1 garlic clove, finely chopped

Drizzle of olive oil

Pinch sea salt and freshly cracked black pepper

Mojo Picón

1 slice Integral, whole grain bread

½ cup tomato puree

4–5 Tbsp Spanish olive oil, plus extra for frying

1 roasted garlic clove

2 dried cayenne chilies

1 tsp cumin seeds

1 tsp sweet paprika

1 tsp sherry vinegar

Salt

Directions

Trim the pork of any excess fat and cutting the meat into 1-inch cubes. Place the meat in a large mixing bowl and add the paprika, cumin, cracked black pepper, oregano, thyme and garlic. Toss with your hands, drizzle olive oil to coat and leave to marinate for at least an hour.

Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain extra oil on a paper towel and tear into pieces. Using a pestle and mortar or immersion blender. Mash or blend together the bread, tomato puree, garlic, cayenne chilies, cumin seeds, paprika, vinegar, and salt until you have a smooth paste. Start adding the olive oil in a thin drizzle while you are still mixing

Before threading the pork onto the skewers, soak the wood skewer in water for 30 minute. Place the meat onto skewers. Pinchos morunos can be cooked over charcoal, under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still tender and juicy. Season with salt and pepper and serve with the mojo picón.

Apple & Manchego Crostini with Caramelized Onions

1 tbsp butter

½-1 medium white onion, sliced

Pinch sea salt

1 small French baguette, sliced ½-inch thick, toasted slightly in oven

1 tbsp olive oil

1 tsp Apple cider vinegar

Pinch nutmeg

Pinch garlic powder

½ tsp honey

1-2 apples, cored and cut into 16 slices

50 g Manchego cheese, cut into slices

1 tbsp fresh chives, chopped

Directions

In a small sauté pan, heat butter over medium heat. Add onions and pinch of sea salt and slowly sauté until golden brown. Remove from heat and set aside.

Slice baguette into ½-inch portions, placing on a baking sheet. Drizzle with olive oil. Toasted until lightly crisp in hot oven and rub a clove of fresh garlic over the top tops.

Whisk together the olive oil, vinegar, nutmeg, garlic powder and honey. Add the apple slices to a small mixing bowl and toss in dressing.

Using a griddle or small grill, place the apples on the grates and cook until grill marks form. Flip and repeat.

To assemble, top each slice of baguette with a small spoon of onions, then place two slices of apple, a triangle of Manchego and a sprinkle of chives. Secure with a cocktail stick and serve.

Grilled Pineapple with Creamy Goat Cheese, Local Honey & Salted Pistachios

1 ripe pineapple, remove prickly skin, slice in half, cutting away the core

Slice 1-cm thick

Grill the slices of pineapple on both sides making grill marks

½ cup goat cheese

Combine until smooth.

Local honey

½ cup fresh blueberries, garnish

¼ cup shelled salted pistachios, rough chop, garnish

Serving Directions

On a platter or plate arrange the pineapple. Spoon the creamy goat cheese over top.  Lightly drizzle local honey. (I prefer a darker honey that is more nutrient dense and richer in flavor.)

Garnish with blueberries and salted pistachios. Enjoy!