Spice Up Your Summer with Savory Cooking Classes

If you can't stand the heat, then please get out of the kitchen and into Savory Spice Shop's cool summer cooking classes.

Savory Spice Shop, located in the Corona del Mar Plaza, is dazzling the taste buds of local foodies with its cooking classes, demonstrations and food samplings. Savory Spice Shop and The Basement Table recently hosted a night of Spanish Style Tapas and the California Locavore. Attendees learned to make savory dishes from the region of Spain without having to pack a suitcase and suffer hours of jetlag. Chef Linda Elbert prepared a menagerie of Spanish delights including White Gazpacho with Grapes, Orange and Fennel Salad, Chicken Brochettes with spices and honey tapas, Tomato Bread and Saffron Rice with Vegetables. 

The shop was packed as the appetizers were passed around to the fully committed class. A mixture of cooking couples, best girlfriends and other guests took advantage of the relaxed time by bringing bottles of wine to pass around and burning cooking questions for the chef. 

"How do I not cry when chopping an onion," one guest asked.

Elbert explained the root of the problem is actually at the root of the onion. The onion releases gas, a sulfur, that makes you cry which is activated when you chop the stem, the part that was once connected to the root. So leave that part intact and chop away at the rest. 

Each meal was prepared from start to finish by Elbert in front of the class at the Savory Spice Shop main station. The entrees were then divided and passed among the class for tasting. No belly was left empty by the end of the class. 

Spanish cooking requires specific spices that the Savory Spice Shop proudly carries. 

"The first being Spanish Paprika, or pimenton," said Laura Shute, the shop's owner. "You need both a straight Paprika and a smoked to round out your spice rack.  Having a high-quality, fresh paprika is key to imparting the right flavor in your dish."

Another key ingredient is garlic in its many forms - fresh, dehydrated, minced and granulated.  

"Spanish Coupe Saffron is indispensable, giving both flavor and color to dishes such as paella and Spanish rice," Shute said.  "And then you need a healthy supply of green herbs such as Parsley, Rosemary, Thyme and Oregano as your Spanish essentials.  Quality and freshness are key to all your herbs."

Savory Spice Shop sells Organic Spices. What's the difference you ask?

"Our organic herbs and spices have been grown according to US Organic Certification," says Shute. "According to the USDA Organic farming systems rely on ecologically based practices such as cultural and biological pest management, exclusion of all synthetic chemicals, antibiotics, and hormones in crop production." 

All classes surround a central theme like Spanish Cooking. Next up is "Bacon, Bacon, Bacon!" with Chef Jeff Venier who will teach you how to cure and flavor your own bacon as well as some epic side dishes to go with it. The class is $30 per person, on Thursday, July 19 from 6:30 to 8 p.m.

Also this month Savory Spice Shop will hold its class at Sur La Table across the parking lot on Tuesday July 24 at 6:30 p.m. Summer Sangria, Chile Lime Burgers and Saffron Coconut Milk Ice Cream are just some of the wonders coming out of the Savory Spice World. 

The classes fill up quickly so its best to call to reserve your space early. Class size is 20 people and costs between $25-$45 depending on the class, the ingredients and meal served. Call Savory Spice Shop at 949- 717-7776 to reserve your spot. 

One last spice tip from Owner Laura Shute,

"If you've had your herbs and spices in your cabinet for more than a year, throw them out and cook fresh!  You will be amazed at the difference in the flavor." 

Recipe for Saffron Rice with Vegetables from The Basement Table

Serves 6

3 Artichokes

1 lemon, halved

3/4 cup sunflower oil

2 tomatoes, peeled, seeded and chopped

1 onion, finely chopped

2 red bell peppers, halved

1 clove garlic

1 sprigs parsley

8 whole almonds

7 oz green beans, trimmed, strings removed and chopped

2 carrots, peeled and sliced

2 cups long grain white rice

4 cups vegetable stock or water

1 pinch saffron strands

parlsey, chopped to garnish

2 hard boiled eggs, shelled and sliced to garnish

paprika, garnish

Prepare artichokes: Squeeze half of the lemon juice into a large bowl of water. Break off stem and remove coarse out leaves of artichoke. Cut off the tips of the remaining leaves. Cut the artichokes in 1/4's lengthwise and remove and discard the chokes. Rub the artichokes with the remaining lemon half and place in the acidulated water. Bring a large pan of salted water to a boil, add the artichokes. Return the water to a boil, lower the heat, cover and simmer for about 25 minutes, until tender. Heat a little oil in a frying pan or skillet and pan fry the artichokes until golden. Set aside. 

Put the saffron in the stock or water to let it bloom. Heat the remaining oil in a flame proof casserole over medium high heat. Add the tomatoes, onion and bell peppers and panfry, stirring occasionally, until browned. Meanwhile crush the garlic, parsley and almonds with a mortar and pestle. When the vegetables have browned, stir in the garlic mixture along with the green beans, carrots, rice, stock with saffron and season with salt. Bring to a boil, cover, reduce the heat to low and let cook for 15 minutes or until the rice is tender and the stock is absorbed. Arrange the fried artichoke pieces on top, recover the casserole and let rest for five minutes. Garnish with chopped parsley, slices of hard boiled egg and paprika, then serve.