We had a super soul-filling stock, soup and stew night at Tree House Kitchen! We taught students how to warm up on a winter night with globally-based spice blends and techniques from my training and travels.
Stocks, soups and stews warm up every winter season and are tasty all year. In this Tree House Kitchen dinner party cooking class, we created Moroccan spice blends, a Moroccan stew called a tagine, a Chinese hot pot soup/stew, Spanish gazpacho soup and a traditional New Orleans gumbo (featuring collard greens and traditional decadent dark brown roux—a cooked flour and oil recipe. Stewing techniques started with smoked pork hock stock.
And we made Spanish paella! During my apprenticeship as a cook in Toronto many years ago, I made paella for hundreds of people. Recently, I travelled to Spain, where I really got an understanding of this crowd-pleasing stew and how to make it THE BEST. It’s the ultimate comfort food.
Paella mixta, pictured here, is an amazing, rice-based, Spanish stick-to-your-ribs-stew. It’s made special with bomba (a spectacular variety of short-grained rice), a concentrated homemade chicken or seafood stock, delicious fresh seafood and handmade chorizo sausages.
Give it a try! Get my free recipe!
© Tree House Kitchen. Triple tested.
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*Update: We’re so proud of the work we’ve done in our hands-on teaching and dinner party classes. Working with you, our clients has played such an important part in the new direction of Tree House Kitchen as a food literacy company, specializing in problem-solving skills and resources for busy families, and community members – like you! We hope you enjoy reading about our past classes, and also where we’re headed moving forward.