{"id":26295,"date":"2019-03-17T15:16:30","date_gmt":"2019-03-17T23:16:30","guid":{"rendered":"https:\/\/foodfriendstravel.com\/staging\/?p=26295"},"modified":"2019-04-04T21:08:08","modified_gmt":"2019-04-05T05:08:08","slug":"patatas-bravas","status":"publish","type":"post","link":"https:\/\/foodfriendstravel.com\/staging\/patatas-bravas\/","title":{"rendered":"Patatas Bravas"},"content":{"rendered":"
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November 16, 2018<\/p>\n

Oceania Cruise line is well-known for its culinary prowess in the dining room. What you might not know is that they started the at-sea culinary class revolution, which is now in full swing on the high seas with most cruises in the luxury category offering several options for learning about local cuisine geared toward your itinerary.<\/p>\n

Our cruise from Barcelona to Miami offered several culinary classes held in their state-of-the-art culinary demonstration-teaching center. Given our embarkation location and the cruise being a transatlantic crossing, you\u2019d not be surprised to see courses on Spanish cuisine and the bounties of the seas.<\/p>\n

We booked ahead \u2013 well before our departure \u2013 the Viva Espa\u00f1a<\/em> and If It Swims<\/em> courses; highly recommended as these courses are becoming very, very popular.<\/p>\n

At the Viva Espa\u00f1a<\/em> course we prepared \u2013<\/p>\n

Patatas Bravas with Smoky Paprika Aioli (recipe below)
\nPan Con Tomate
\nSeafood Paella<\/p>\n

We were served Sangria Blanca as well.<\/p>\n

At the If It Swims<\/em> course we prepared \u2013<\/p>\n

Pan-Seared Scallops
\nPesce All\u2019Acqua Pazza (fish in crazy water)
\nSalmon Wraps A la Canyon Ranch
\nFish Tacos with Asian Slaw and Sriracha Crema<\/p>\n

Chef Kellie prepared Aquavit-cured Gravlax for us and served a good white wine.<\/p>\n

 <\/p>\n

These classes were offered in the shop's Culinary Center.  This is a onboard cooking classroom offers two classes each day while at sea with a variety of topics throughout the cruise. At some ports, they offer shore side shopping trips to local market.<\/p>\n

The classes are well run and fun. On Riviera, they're headed up by Chef Kellie Evans, formerly an associate food editor at Saveur Magazine. She commands a staff of 3 or 4 assistants. As a team they make the sessions fun, informative, and easy. Most of the tedious tasks of preparing your mise en place <\/em>(all the cutting, chopping, and measuring) is taken care of by the staff. If there's a special technique that called for there will be a demonstration before you get to try it for yourself. You get to do all the cooking, assembling, and plating - and eating! - yourself. And the best part: they also do all the cleanup afterwards!<\/p>\n

After the orientation to our workstations and introduction to what we'll be cooking, everyone comes to the front demonstration station where Chef explains a little about the dish, the ingredients, and the techniques involved as she shows how it's done. The we all go back to our own stations and try to replicate what she just did. The staff comes around to make sure we're on track and answer questions.<\/p>\n

When one step or dish is done, we move back up to the front to learn about the next step. We're back and forth as we progress through all of the dishes in the course. Eating as we go. <\/p>\n

Each session last for 2 hours, but the time goes by far too quickly.<\/p>\n

Read more about The Culinary Center here: https:\/\/www.oceaniacruises.com\/ships\/riviera\/life-on-board\/culinary-center\/<\/a><\/p>\n

This recipe below is from the Viva Espa\u00f1a<\/em> class. We made this Patatas Brava dish as well as the obligatory tapas Pan Con Tomate, and Paella. All while enjoying Sangria Blanca. Look for some more of these recipes in coming weeks.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Patatas Bravas<\/h2>\n
<\/div>\n
When in Spain... This recipe is a popular dish found in any tapas joint in Barcelona. Always a favorite!<\/span>
<\/div>This recipe calls for a smoked paprika aioli with a little kick. Is spice isn't your thing, try a simple Lemon Aioli instead. For a more Latin American slant to the dish, use a Mexican crema.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Appetizer, Side Dish<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Spanish, tapas<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>Potato, Spanish, tapas<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>4<\/span> People<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>697<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Kevin<\/span><\/div>\n\n\n

Ingredients<\/h3>

Smoky Aioli<\/h4>