COOKING CLASSES: FROM THE YUKON TO THE MEDITERRANEAN

Chad and Hanna  prepare meatballs for a tapas party.

“Great meatballs,” says Chad, stirring them into the saffron-almond sauce. “I’ll make these at home using moose meat with a little pork.” Moose meat? “Well, I wouldn’t buy beef if I’ve got the freezer full of moose.”

Chad and Hanna live in Whitehorse, Yukon (Canada), where moose is more common than beef. Somehow, via many Google searches, they have found their way to my kitchen in Spain for a four-day cooking course. The meatballs (here, a mixture of ground beef and pork) are part of our grand finale tapas party.

The kitchen sojourn is part of Chad and Hanna’s first-ever trip to Spain. Chad is a Canadian federal fishery officer (sort of like the salmon police) for Yukon and northwest British Columbia. Hanna is a big game outfitter (http://www.moonlakeoutfitters.com/) who operates a hunting camp in northern British Columbia. A world away from the Mediterranean.

Nevertheless, they are pretty savvy about olive oil. (Hanna wonders if her bottle of olive oil, left in the kitchen at base camp, will still be good after being frozen during the winter. Not a question I can answer.) They have heard of smoked pimentón (paprika) and saffron. But, it’s for me to introduce them to many more Mediterranean foods.

Pine cones bearing pine nuts.

We pick almonds from the tree to crack, to use in the almond sauce and to toast for snacking—perfect with Sherry. I show them where the pine nuts come from—the Mediterranean stone pine that towers over my patio (pine nuts go into the chard with raisins side dish). Hanna gathers some of the pine cones bearing the tiny nuts to take home to her kids.

Home-cured olives with herbs.

They taste my home-cured olives. I show them which trees I picked them from (fat manzanilla variety) and describe the simple process of soaking in water then placing in a brine with garlic, thyme and fennel. For our cooking, I fill a bottle with new olive oil from the mill, received in payment for the 50 kilos of olives I picked.

Málaga raisins.

At the market Chad and Hanna buy Málaga moscatel raisins still on the stems, local dried figs (we’ll use them in a pumpkin-quince compote). I introduce them to membrillo—quince fruit and delicious quince jelly made from the fruit that we use to make an autumnal sorbet. From the spice vendor we get a mix of spices for our Moorish pinchitos (mini kebabs), saffron (unfortunately, this is not the finest La Mancha saffron), pimentón, and nutmeg, from Indonesia, but essential in Spanish meatballs. Hanna has never seen whole nutmegs before.

At the fish monger’s, Chad, who monitors wild salmon runs on Yukon rivers, is not too impressed with the Atlantic farmed salmon on sale here. We buy squid, shrimp and mussels for paella. He’s pleased to see that shrimp come with their heads on, which we’ll use to make a simple stock for cooking the paella.

Sizzling shrimp pil pil.

Later, Chad says the shrimp they trap off their trawler in southeast Alaskan waters is so much sweeter than the ones we have bought here. “No comparison.” But, he is crazy for gambas al pil pil, shrimp sizzled in olive oil with garlic in small cazuelas. “That’s amazing. I can’t wait to try it with our shrimp. We have to get some proper cazuela dishes for the boat.”

Gazpacho for a sunny fall day.

Back in the kitchen, on a sunny fall day, we decide to make gazpacho as well as a hearty chickpea, chard and pumpkin soup. Hanna suggests adding sliced radishes from the garden to garnish the gazpacho. Nice.

Hanna chops pumpkin for soup.

Chard and pumpkin go into a hearty fall soup with chickpeas.

Chad shows expertise in flipping his first real Spanish potato tortilla. We finish lunch with a sampling of several Spanish cheeses, all with denominación de origen.

A selection of Spanish cheeses to sample.

Olive oil lights.

For Hanna's birthday we have a gorgeous almond torte (recipe next week), bubbly cava and "candles." Hanna is charmed by the floating wicks of my olive oil lamps.

Links to recipes that are mentioned in this blog :
Soup with chickpeas, chard and pumpkin (berza de acelga).
Paella with Chicken and Shellfish
Gazpacho
Sizzling shrimp (gambas al pil pil).
Meatballs in almond sauce (albóndigas en salsa de almendras).
 Moorish mini-kebabs(pinchitos morunos).
Pumpkin-quince compote (arrope con calabaza).
Chard with raisins and pine nuts (acelgas con pasas y piñones).

COOKING CLASS IN MY KITCHEN IN SPAIN

Cooking class: tapas and Sherry.

 

Come along on a cooking class and learn how to make tortilla and more great dishes from Spain!

 

“You can do it, Sarah,” I coach her. “Hold the plate tight on top of the tortilla, let some of the oil drain off into the bowl, then turn it right over.”

¡Olé! Sarah flips the tortilla and eases it back into the pan.

But, oh no!, some of the egg-potato mixture is sliding into the bowl too. We decide to put the tortilla back over a low flame and let it cook just a tad longer. The next try, Sarah turns the golden-brown tortilla onto the plate and slides it back into the skillet to cook on the reverse side. ¡Olé! Well done.

This is Day 1 of a three-day cooking course in My Kitchen in Spain with Sarah and Rosemary from Bristol, England. The tortilla is a variation on the classic one with just potatoes and onions. This one has diced chorizo (“everything can be improved with chorizo!” declares Sarah) and chopped chard as well.

We’ve already prepared three different gazpachos—traditional tomato, white-garlic with almonds and watermelon-yogurt—and put them to chill.

For the white gazpacho, we gather the almonds in the garden, crack them, blanch them to slip off the skins, then grind them in a food processor. That’s eating local!

The tomatoes, too, are from the garden. We do a taste-test—“long-life” supermarket tomatoes, all of them stamped out of the same mold, identically red and unblemished; big, misshapen beefsteak tomatoes from the market, and ones from my garden. The supermarket tomatoes, Sarah and Rosemary say, are considerably better than the ones they get in England. The market tomatoes are way sweeter and more flavorful. Lastly, the homegrown, organic ones—wow! What a difference!

That gazpacho, with no cucumbers or peppers in the blend, is one of the best ever to come out of my kitchen.

Day 2, we are off to the local market in the morning to get everything for a paella dinner today (the paella shopping list and recipe appear here) and a tapas spread tomorrow.

Disappointment at the fish stall—“No quedan boquerones,” we are told. The  boquerones, fresh anchovies, to prepare al natural, in a vinegar marinade, are all gone. We compensate with some tiny clams to cook with wine and garlic, a la marinera.

At the butcher’s shop, we get chicken for the paella, pork to make pinchos morunos, spicy mini-kebabs; and sliced serrano ham to go with sweet melon. Later, I discover I’ve forgotten the ground meat (mince, as the English call it) for the albóndigas, meatballs in almond sauce, one of my favorite tapas. I stop at the supermarket later in the afternoon when I pick up Sarah and Rosemary who have stayed in the village to shop for gifts.

Sarah mixes white sangría.

Back in the kitchen, we make a white wine sangría with orange slices, peaches and melon to sip while we prep the paella. “Not too sweet,” says Sarah. “Just right.”  They choose not to dilute it with fizzy water.

Rosemary enjoys a sangría.

Prepping for paella. Artichoke!

We’ve already prepared leche merengada, meringue ice milk, and put it in the freezer. A sweet and cold finale to our meal.

Day 3, Sarah and Rosemary enjoy leftover gazpacho for lunch by the pool and we start our cooking class in the late afternoon. Lots to do today!

The “lesson plan” for our tapas class is my cookbook, TAPAS—A BITE OF SPAIN (the book, with photos by Michelle Chaplow, is available from Santana Books). Rosemary is looking ahead for ideas for a party she is planning for her husband’s birthday. I show them how to adapt tapa-bar favorites to home entertaining.

Because tapas in their origin—Sevilla, Jerez de la Frontera—are so closely associated with Sherry wines, our tapas party will also be a Sherry tasting. So, to get us rolling, we make dessert (or, as the Brits say, “pudding,” even if it’s not pudding)—Tipsy Cakes, squares of sponge soaked in Sherry syrup.

Here’s our tapas menu.

Manzanilla fino from Sanlucar de Barrameda with gambas al ajillo (sizzling shrimp), toasted almonds, regañas (crackers), manzanilla olives.

Pinchos morunos- pork kebabs.

Fino Sherry from Puerto de Santa María with serrano ham, figs and melon; pork kebabs (pinchos morunos) and Málaga salad with oranges.

Ensalada malagueña with oranges.

Oloroso seco Sherry from Jerez with meatballs in almond-saffron sauce, potato salad with lemony dressing and fried eggplant (aubergine) drizzled with molasses.


With tipsy cakes, in theory, we should have had an accompanying PX Sherry, but we are happy to keep sipping the mellow oloroso seco with dessert. Sarah and Rosemary have a scoop of the remaining meringue ice milk too.

Meatballs in almond sauce.

Potatoes with lemon dressing.

All of the mentioned recipes, except for the tortilla with chorizo and chard, have previously appeared on this blog. To find them, go to the “Search” window at the upper-left corner and enter the recipe name.

Would you like to join me for cooking classes? Go to this blog post, http://mykitcheninspain.blogspot.com.es/2012/07/come-cook-with-me.html, and follow the link there to send me an inquiry.

Tortilla de Patatas con Chorizo y Acelgas
Potato Tortilla with Chorizo and Chard

Tortilla with potatoes, bits of chorizo and chard.

Makes 20 tapas or 4 main dishes.

1 kg / 2 ¼ lb potatoes (about 4 large)
120 ml / 4 fl oz / ½ cup olive oil
150 g / 5 ¼ oz chard leaves, chopped
2 tablespoons chopped onion
85 g / 3 oz chorizo, cut in ½ cm / 3/8 in dice
1 teaspoon salt
6 eggs

Peel the potatoes, cut them in half lengthwise and slice thinly crosswise. Heat the oil in a 28-cm / 11-in no-stick frying pan over medium heat. Add the potatoes, turn them in the oil, then reduce heat and let them cook slowly, without browning, 15 minutes.

Meanwhile, blanch the chopped chard in boiling water for 5 minutes. Drain well.

Add the onion, diced chorizo, chard and half of the salt to the potatoes in the pan. Continue cooking potatoes until they are completely tender, 15 minutes longer.

Beat the eggs in a large bowl with the remaining salt.

Place a large plate on top of the pan of potatoes. Tilt the pan so the oil runs to one side. Holding the plate tightly, carefully tip the pan and drain the oil into a small heatproof bowl. Stir the potatoes, chard and chorizo into the beaten eggs.

Return a spoonful of oil to the pan over medium heat. Pour in the egg-potato mixture. Spread it evenly. Reduce heat and cook, without stirring, until the tortilla is set on the bottom, about 5 minutes. Do not allow the bottom to brown too much. You can shake the pan occasionally to make sure the tortilla doesn’t stick on the bottom.

Again, place the plate on top of the pan. Working over a bowl to catch any drips, hold the plate tightly in place and turn the pan upside down, reversing the tortilla onto the plate. Slide the tortilla back into the frying pan. Let it cook on the bottom, 2 minutes.

Lift the front edge of the tortilla and carefully slide it out of the pan onto a serving dish or cutting board. Cut into 5-cm / 2-in squares to serve as a tapa or into wedges if serving as a lunch dish. Serve hot, warm or cold.

COOKING CLASS: PAELLA!

Come along for a paella cooking class.

The paella cooking class starts at the local market. Lisa and Norbert, visitors from Munich, Germany, join me to buy all the ingredients we’ll need for today’s meal.

Norbert already speaks good Spanish, as he studied a year in Mexico. As a developer of marketing programs for BMW autos, he visits Spain frequently. Lisa, a dentist, is studying Spanish. I give them a shopping list in Spanish so they can practice the vocabulary. Can you translate it?

Lista de compras

Carnecería
3-4 muslos de pollo
100 g jamón serrano en lonchas

Pescadería
8-10 mejillones
1 calamar, limpio
6 langostinos grandes
450 g gambas

Frutería
1 pimiento verde
1 tomate grande
alcachofas??
100 g judías verdes
pimientos rojos asados
1 limón

Especería/Panadería
azafrán
almendras fritas
pan

Supermercado
arroz valenciano
aceite de oliva

Choosing a "toad-skin" melon.

”Artichokes” is followed by question marks, because I wasn’t sure if they would be available. And they weren’t. We didn’t need to go to the supermercado, as both rice and olive oil were available at the market too. The toasted almonds are to serve as nibbles while we cook. The ham is the topping for the salmorejo to serve as a starter; “toad skin” melon, an exceptionally sweet variety, will be our dessert.

Francisco offers us a sample of serrano ham.

A fish vendor shows how to clean fresh squid.

Café con leche at a plaza café.

After shopping, we stop at a café in the plaza for segundo desayuno, second breakfast—café con leche (with glasses of ice cubes to cool it down) and pitufo catalan, a toasted bun rubbed with tomato, drizzled with olive oil and topped with ham.

I tell Lisa and Norbert that paella is never, ever served at night. It’s an afternoon meal, especially for Sundays and holidays. However, we decide that it’s too hot at midafternoon to really enjoy the meal. The plan: start cooking (in my air-conditioned kitchen) about 6:30, to eat at sundown on the terrace.


In the kitchen

While Norbert and Lisa cool off by the pool during the afternoon, I do some prepping. I peel the shrimp and use the heads and shells to make a stock that will add flavor to the paella rice. I’ve also scrubbed the mussels and steamed them open. They’re refrigerated until time to garnish the finished paella.

We’re using a 12-inch paella pan with no-stick surface. No, this is not traditional. I show them a “real” paella pan, of rolled steel. It’s great for cooking outside on a wood fire, but needs care to prevent rusting. It’s hard to manage such a large pan on the stove top. What to use back in Germany? they ask. A large skillet or a flat-bottom wok are possible substitutes.

I show them the paella rice. It’s a round, medium-grain rice, preferably from Valencia (eastern Spain). Paella originated in the Valencia area, where workers in the rice fields used wild rabbit or duck, snails from the flooded rice fields and seasonal vegetables to cook with the rice in a pan on a wood fire.  (The best substitute for paella rice is Italian risotto rice, such as arborio.)

Getting Started

“I’m not so good at cutting,” says Norbert, faced with chopping up peppers and tomatoes for the sofrito, the starting point of paella. Lisa takes over on the chopping detail. A good paella starts with a sofrito, the slow sauteeing of chicken, shellfish, peppers, garlic and tomatoes. Good olive oil is the essential in this process.

First we sauté whole shrimp in the oil and remove them. The shrimp flavors the oil and will later serve to garnish the rice. Next, the chicken pieces go in the pan to brown, then the chopped green peppers and garlic.

Time to open a bottle of chilled vino rosado (rosé).

Crush the saffron threads in a mortar.

Meanwhile, Norbert crushes the saffron threads in a mortar and puts them in a cup of hot water to infuse. Saffron gives inimitable color and flavor to the paella.

I demonstrate how to use kitchen scissors to cut the squid into rings. Into the pan they go. Then the chopped tomatoes. After this mixture “fries” for several minutes, we stir in the rice. The shrimp stock is simmering nearby. We’ll need about double the volume of liquid to rice, so 4 cups of stock for 2 cups rice. (I gave Norbert and Lisa the paella recipe in metric measures.) I like to save out a cup of the liquid to add towards the end of cooking. We add the saffron water, then taste the liquid to see if it needs salt. “More salt,” says Lisa. Tasting is important-- if the stock is really salty, no more is needed.

We put in par-boiled green beans, frozen peas and all of the small peeled shrimp. Won’t they be overcooked? That’s not the point. Think of them as flavoring, adding to the total flavor of the rice. We stir in the saffron water. Look! the rice is turning golden.

Unlike risotto, I tell my paella trainees, this rice gets stirred hardly at all, once at the beginning to distribute the ingredients, maybe again part way through cooking.

We leave the paella to cook on a medium-high heat for 10 minutes, while we make our salmorejo—a thick gazpacho. Tomatoes from the garden, a chunk of country bread, garlic, olive oil, vinegar and salt into the food processor until it is a smooth cream. Garnished with strips of serrano ham and chopped hard-cooked egg, it makes a lively starter. (Recipe here.)

Top the paella with mussels and shrimp.

Norbert garnishes with strips of red pepper.

We stir the remaining hot stock into the paella and reduce the heat to low. Ten minutes more to cook, until the rice is just barely tender and all of the liquid absorbed. Lisa places the cooked mussels and shrimp around the top and Norbert gives the paella a final touch with strips of roasted red pepper. Covered with foil, it sets for 10 minutes.

Serve the paella!

PAELLA WITH CHICKEN AND SEAFOOD


Serves 4-6.

6-12 mussels or clams, steamed open, liquid strained and reserved
4 oz/100 g green beans, cut in short lengths and cooked until tender
6 large unpeeled shrimp, with heads on if possible
¼ cup/60 ml olive oil
1  lb/450 g boneless chicken thighs, each cut into 3 or 4 pieces
12 oz/ 350 g squid, cleaned and cut in rings
1 large artichoke, trimmed, cut in sixths, choke cut out
1 green bell pepper, cut into 1-inch squares
2 cloves garlic, chopped
1 large tomato, peeled, seeded and chopped
2 cups/ 375 g medium-short grain rice
4 cups/ 450 ml chicken broth, shrimp broth, clam liquid or water
pinch of saffron, crushed and mixed in 1/4 cup hot water
1 lb/ 450 g shrimp, peeled
freshly ground black pepper
salt to taste
strips of roasted red pepper for garnish
lemon wedges for garnish

Heat the oil in a large pan. Add the whole, unpeeled shrimp and saute them until pink on both sides. Remove the shrimp and reserve.

Add the pieces of chicken to the oil and saute on a medium-high heat until they are browned on both sides. Add the squid and fry. Add the peppers and garlic and continue sauteing. Add the artichokes. (If you cut them immediately before adding to the pan, they do not need to be rubbed with lemon.) Next add the tomatoes and continue frying.

Add the reserved mussel or clam liquid to the stock. Bring the stock to a boil in a separate pan. Add the rice to the paella pan. Stir it in to combine all the ingredients. Stir in all but 1 cup of the hot stock. Add the saffron water, pepper and salt to taste (depending on the saltiness of the stock). Let everything cook on a medium-high heat for 10 minutes, then add remaining hot stock, turn the heat down to low and continue to cook until rice is just tender, about 10 minutes more.

Scatter the green beans over the top of the paella. Place the sauteed shrimp and cooked clams or mussels on top and garnish with strips of red pepper. Remove from heat, cover with foil and let the paella rest 10 minutes. Serve garnished with lemon wedges.

Want to learn to make paella? Follow this  link to read more about cooking classes in My Kitchen in Spain.

Paella at sunset.

COME COOK WITH ME

Tapas, a cooking class. (Photo © Janet Mendel. Do not use without permission.)

Want to learn to make paella? Do you dream about perfecting the tricky Spanish potato tortilla? Or, would you like to be able to put together a tapa party? Enjoy a vacation in Spain and come cook with me. I’ll show you how to make authentic Spanish food—in my kitchen in Spain!

Private pool below the studio.

Next to my own house is a “studio,” a guest cottage built when my kids were growing up so that the grandparents would have a place to stay when they visited. Now the boys are grown men, I am renting the studio as a vacation getaway. Most of my guests are Europeans who enjoy one or two-week stays in this tranquil rural location with a completely private swimming pool. A few have asked about cooking classes, so I’ve added that as an option.

Studio kitchen.

The cooking classes, limited to two persons staying in the studio, can be tailored to you. Choose a single paella class—about two convivial hours in the kitchen and as long as you like at table—or a series of classes, such as creating a dinner party or a spread of many different tapa dishes. Market tours, wine tasting and other gastronomy visits can be arranged. In the season (December-January), you can help me pick olives and visit a working olive oil mill.

Classes are held in my kitchen.

If you’ve read the blurb about me (click on my photo at the left to link to my “welcome” page), you know that I’m not a professional chef. I’m a reporter and cookbook author. I learned Spanish cooking in tapa bars and village kitchens. The cooking classes focus on dishes from the traditional kitchen. Guests stay in the studio, but the classes are in my kitchen.

Follow this link http://www.spain-holiday.com/rentals/accommodations/properties/15306/Mijas/6/Malaga/0/Andalucia/Mijas.html to see description and photos of the studio as well as the rental prices. Click on “enquiry” to send me an e-mail. Mention in the enquiry that you are interested in cooking classes. We'll put together the classes that interest you most. Meanwhile, the studio is a perfect home base for exploring Andalusia. Granada, Sevilla and Córdoba are only a few hours drive.

Learn to make a perfect paella. (© Janet Mendel)

March 2013. Trish, one of my guests, blogs about her paella cooking class in my kitchen, with photos of the village market and the paella in the works. Follow this link to read about her experience.

WELCOME TO MY KITCHEN IN SPAIN

From my kitchen window I look over the tops of olive trees, down a long arroyo, across rolling hills to the Mediterranean sea. My house is tucked in a small olive grove in southern Spain, where I’ve lived for more
than 30 years. From my window, I often watch a herd of goats traversing the hillside or hear partridge call at the bottom of the arroyo.  

I’m not Spanish. I grew up in midwest America, land of corn and soybeans, got a degree in journalism and worked as a reporter in the Chicago area before coming to Spain. I arrived to spend a year or two abroad—and never left.

During my first year living in a Spanish village, shopping and cooking were a daily adventure. I learned Spanish cooking in  village tapa bars, where I migrated to the kitchen. Intrigued by all kinds of wigglies, squigglies, uglies and unmentionables (squid, octopus, snails, baby goat, bulls’ testicles and more), I tackled the kitchen with the zeal of the investigative reporter. 

What impressed me about Spanish food when I first came here to live was the freshness of it—the  immediacy of fish just hours from the sea, eggs still warm from the hen, milk from the neighbor’s goat, tomatoes fragrant from the vine, oranges I picked in the back garden. Even the meat--pork chops that a day before I watched go squealing and grunting into the butcher’s back patio.

I loved discovering new produce. I had never seen artichokes growing nor cooked fresh ones. Had never tasted a cherimoya. I couldn’t even identify chard for the longest time. For someone used to reaching for powdered garlic salt, real garlic was a revelation. The variety of glistening fresh fish and shellfish astounded me.      

I collected recipes from Spanish neighbors and, on travels elsewhere in Spain, from restaurant chefs and from just about anybody willing to talk about cooking. With an index file of hundreds of authentic recipes and a passionate desire to stay in my little white-washed village in Spain, I pitched a cooking column to the editor of a locally-published English-language magazine.

Inspired by the fried calamares served in tapa bars, I wrote my first article titled: “The Squid in the Kitchen”. Squid was about as exotic as anything I could imagine in those days. My first line read “Don´t be scared. The squid really won´t squirt ink in your eyes nor the octopus entwine you in a wet embrace.” I  went on to tell readers how to clean and cook squid and octopus. In 30 years of writing the monthly column, I told expats

about unusual produce in the markets; what was seasonal, specialities of the regions, holiday foods, wines to drink with the meals, all accompanied by recipes. I became the expert in Spanish cuisine.

My first cookbook, COOKING IN SPAIN, grew out of those articles. Since then I’ve written several more books about the food of Spain (titles: MY KITCHEN IN SPAIN; COOKING FROM THE HEART OF SPAIN—FOOD OF LA MANCHA; TRADITIONAL SPANISH COOKING, and, the newest book, TAPAS—A BITE OF SPAIN). I continue to write about food and travel in Spain for web, magazines and newspapers worldwide.

I pick my own olives and cure them (here’s how). Although I’m not much of a gardener, I love picking seasonal vegetables from small plots on my terraced hillside.  In summer, I have tomatoes for gazpacho; in fall, chard and cabbage for rustic Spanish potajes (soups and stews); then menestra, a spring medley of artichokes, fava beans and peas.

I have two sons who were born in this olive grove and grew up with this food. Grown men now, they come home with their children, my grandsons, to help me pick olives and join me at the kitchen table.

This is a blog about Spanish food and home cooking, live from my kitchen and garden. I’ll tell you what I’m eating, where I’m eating and how to cook it—with  Spanish style. Let me know what you think—we cooks love feedback!

 To read more about the cookbooks I've written, follow the  link (below) to another post. 


http://mykitcheninspain.blogspot.com.es/2011/05/cooking-books.html 


Follow this link to see a video clip of me and friends in my kitchen in Spain. The video appeared on a Spanish television program.  http://mykitcheninspain.blogspot.com.es/2012/01/ven-la-cocina-come-into-my-kitchen.html

And, here's a gazpacho recipe and a video clip of me with Padma Laksmi in my kitchen in Spain http://mykitcheninspain.blogspot.com.es/2011/08/gazpacho-ole.html  


Come Cook With Me

Join me in my kitchen in Spain.

Want to learn to make paella? Do you dream about perfecting the tricky Spanish potato tortilla? Or, would you like to be able to put together a tapa party? Enjoy a vacation in Spain and come cook with me. I’ll show you how to make authentic Spanish food—in my kitchen in Spain!  

Follow this link to find out more about private cooking classes with me:
http://mykitcheninspain.blogspot.com.es/2012/07/come-cook-with-me.html