Last week I spent an exciting evening cooking elkarrekin with twelve students from colleges throughout the U.S. who are spending this semester in Donostia-San Sebastián through the USAC program.
The students are enrolled in an 8-week course I am teaching through the BCulinary Club at the Basque Culinary Center: Mastering Basic Culinary Skills – Exploring Traditional Basque and Regional Spanish Cuisines.
Our first evening cooking elkarrekin was lively and productive. We learned our way around our new shared kitchen as we chopped, mashed, measured, whisked, stirred, simmered, seasoned, tasted, tested, commented, questioned, troubleshooted…and managed to put together several spectacular classic Basque dishes: Hake in Salsa Verde with Clams, Sukalki (Vizcayan Beef and Potato Stew), and Intxaursaltsa (Sweet Walnut Cream). As an appetizer, we prepared the classic pintxo, the Gilda, a local treasure with a salty past. More on that in a later post…along with photos and recipes.
Over the coming weeks, I will use this blog space to share the recipes from our course, including their historical and cultural contexts, plus cooking tips and kitchen wisdom. But more importantly, I will invite the perspectives and insights of the students who will discover and bring these recipes to life, cooking elkarrekin. Join us! Enjoy! On egin!
Cooking Elkarrekin 
Pingback: It smells like Thanksgiving, but it looks a little…puffier. | Cooking Elkarrekin
Pingback: Wine Tasting Guided by Pilar García-Granero Makes for a Festive and Illuminating Course Finale | Cooking Elkarrekin
Very nice post. I just stumbled upon your blog and wished to say that I’ve really
enjoyed browsing your blog posts. In any case I will
be subscribing to your rss feed and I hope you write again soon!
I blog often and I genuinely thank you for your content.
This great article has really peaked my interest.
I am going to book mark your site and keep checking for new details about once per week.
I opted in for your RSS feed too.
This page truly has all of the info I needed about this subject and didn’t know who to ask.
Amazing! Its genuinely amazing piece of writing, I have got much clear idea about from
this piece of writing.
Je fais le mercredi , le samedi et le dimanche ( jours ou je ne travaille
pas) une séance de sport à jeun ( muscu ou sortie vélo ou
course à pied), avec « recharge glucidique paléo », poulet et patates douces le dimanche midi, avant le cheat meal du dimanche soir.
I see interesting content here. Your site can go viral easily, you need some
initial traffic only, you should search for –
Bushano’s traffic sources
I have noticed you don’t monetize cookingelkarrekin.com, don’t waste
your traffic, you can earn additional cash every month with new
monetization method. This is the best adsense alternative for any type of
website (they approve all sites), for more details simply search in gooogle:
murgrabia’s tools