Learn how to make tapas, meze and antipasti with international instructor and TV personality Joanne Weir! Get insider tips for translucent caramelized onions as you make a decadent tortilla. Perfect the savory sauces that make crispy patatas bravas such a beloved tapas treat. Then, pick up tricks for perfectly cooked risotto as you make arancini packed with fresh mozzarella and smoky ham. Plus, you'll discover easy prep and go-to recipes for homemade pita bread and creamy hummus that double as party staples and healthy snacks. Finally, hand-roll succulent grape leaves full of aromatic rice, fresh dill and golden raisins. Add these classic tapas, meze and antipasti to your bag of party tricks and entertain with all the ease of the Mediterranean!
Meet your instructor, chef Joanne Weir, and learn a little about the history of tapas. Then dive right in with a caramelized onion tortilla. Unlike Mexican tortillas, this Spanish favorite is a pie made with eggs, similar to an omelet or Italian frittata.
Wow your dinner guests with the delectable patatas bravas. You'll roast and deep fry russet potatoes, then top them with a spicy tomato sauce and garlicky aioli. Yum!
Master the making of a classic Italian risotto that is delicious for dinner and even better when it's turned into arancini. These tasty antipasti morsels are stuffed with fillings such as chopped ham, fresh peas and smoked mozzarella and deep fried. In this lesson, Joanne walks you through the steps of getting the risotto just right.
Finish your arancini by preparing the filling, forming the morsels and breading them, then gently frying them. You can make these delicious treats ahead of time and fry them at the last minute; you'll have to fend off eager eaters with your spatula!
Who doesn't love warm pita bread fresh from the oven? It's so easy to make, too. Joanne shows how to mix up and knead the dough, then form and bake it. To go with your fresh pita, assemble some warmed olives with lemon zest and herbs.
Another delicious accompaniment for pita bread is a classic hummus dip. Follow along with Joanne as you sort, soak and simmer dried chickpeas, then combine them with olive oil, lemon juice, herbs and spices. Or jazz up your hummus by adding garlic and avocados to make it sumptuous and extra creamy.
If you love stuffed grape leaves, you'll be delighted to learn how to make this popular meze yourself. Joanne shares a vegetarian version that can be made well ahead of time, using jarred grape leaves or even your own! You'll make the filling, prepare the leaves, then fill and roll them up. They'll cook on your stovetop layered in a pot. They're perfect for a party or as a side dish for any Mediterranean meal.
Joanne Weir
Joanne Weir is a fourth-generation professional chef, internationally renowned instructor, award-winning author and TV personality. Her dedication to teaching earned her the very first IACP Julia Child Cooking Teacher Award of Excellence, and her first book, From Tapas to Meze, was selected by Julia as one of her personal favorites. In addition to teaching and cookbook writing, Joanne hosts an award-winning PBS series, Joanne Weirs Cooking Class as well as Joanne Weirs Cooking Confidence. She also writes for magazines such as Cooking Light, Bon Appétit and Food & Wine.
Mediterranean Favorites: Taps, Meze and Antipasti - Recipes
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