Essentials of Mediterranean Cooking
Seafood, vegetables, whole grains, herbs, and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy, and Greece, whose coasts abut the Mediterranean. You will cook your way through a menu that includes: Herb-and-Cheese-Stuffed Piquillo Peppers; Salade Niçoise; Moussaka; Ratatouille; Seafood Paella; Grilled Whole Fish with Capers, Olives, and Tomatoes; Grilled Vegetables in Romesco Sauce; and Greek Yogurt Panna Cotta with Dried Apricots and Honey. To start the feast, you will enjoy a glass of Pastis.