This past Thursday eve, I participated in a modern historical
cooking class at the Institute of Culinary Education (ICE).
Wait, “a modern historical cooking class”? How can that be?
Well, you see…everything was prepared in ICE’s high-end,
thoroughly modern kitchens, using modern ingredients and
equipment and traditional modern recipes. The historical
part was the fact that the recipes were ones adapted from
those found in three 16th and 17th century Spanish cook-
books. In fact, the title of the class was “Dining with Don
Quixote: Spanish Cookery of the 16th and 17th Centuries.”
It was led by knowledgeable ICE Chef Cathy Kaufman.
We prepared eight different dishes. They ranged from
Arroz en Cazuela al Horno (baked rice casserole) to Merluza
que es Pescada Cecial (cod) to Gallina Armada con Salseron
para Volateris Asada (chicken with liver sauce). We also
prepared Chorizo con Salsa di Pomadoro, alla Spagnuolo
(sausage with tomato sauce, Spanish style), which is
believed to be the first recipe using tomatoes that was
published in Europe.
Overall, it was an enjoyable evening. Chef Kaufman
teaches several of these historic classes, each one
encompassing a specific time period.
Unfortunately, I forgot to take my camera (geeeze,
where WAS my brain?!?), so I have no pictures.
dagnabit.
