Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

News & Updates

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Curabitur blandit tempus porttitor. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum.

 

Patatas Bravas (roasted potatoes with two sauces)

Gregory Clapp

This is a very popular tapas dish in Spain.  I hope you like it as much as we do.

Potatoes:

  • 2 lbs potatoes peeled and cut into 3/4" cubes
  • 1/4 cup olive oil
  • salt and pepper to taste

Toss potatoes with olive oil and seasoning.   Place in 9" x 13" baking pan.  Bake at 375º for 30 to 45 minutes until done and browned.

Tomato Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons onions minced
  • 1 clove garlic minced
  • 1 14 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 1/4 cup white wine
  • 1 tablespoon parsley minced
  • 1/2 tablespoon chili flakes
  • 1/4 teaspoon Tabasco sauce
  • 1 bay leaf
  • 1/8 teaspoon sugar
  • salt and pepper to taste

Heat oil in a sauté pan.  Add onions and garlic.  Cook until softened.  Add remaining ingredients, bring to a boil, reduce heat to a simmer, andcover.  Cook for 30 minutes.  Remove from heat, remove bay leaf, and pour sauce into a blender.  Blend until smooth.  Add water if it's too thick. 

Alioli (Garlic Sauce):

  • 1/2 cup mayonnaise
  • 2 teaspoons olive oil
  • 3 cloves garlic minced
  • water to thin

Mix ingredients together and add water to thin,  It should be the consistency of catsup.

Serve roasted potatoes with both sauces.  Each serving should have a scoop of each sauce.