Menu

• Cutting board
• Chef’s knife
• 9" sauté pan, or paella pan, piece of aluminum foil
• Mixing bowl
• Spoon
• Wooden spoon
• Can opener
• Measuring cups and spoons
• Baker’s tray (cookie sheet) to hold ingredients
• Small bowls to hold various ingredients

• Julienne: a traditional knife cut - ⅛" x ⅛" x 2". For our purposes, this doesn’t need to be fancy, just all consistently sized
• Diced: small chopped vegetables cut into cubes from a julienne cut
• Minced: cut up into very small pieces
• Sauté: to cook over medium-high heat, with a minimal amount of oil
• Simmer: refers to the temperature of boiling water. Technically a simmer happens from 180-200 F, while anything hotter than that is referred to as a boil
• Socarrat: The slightly burnt, crunchy and delicious layer of rice that forms on the bottom of a properly cooked paella
• Sofrito: a cooked mixture of peppers, tomatoes and onion, cooked slowly and reduced to a caramelized mixture

• 1 bottle of red wine (Temperanillo, Merlot, Rioja, Zinfandel, Shiraz, or a Red Table Wine work best)
• 1 lemon, cut into wedges or wheels
• 1 orange, cut into wedges or wheels
• 1 lime, cut into wedges
• 1 granny smith apple, cut into 4ths, core removed and sliced thin
• 2 tablespoons sugar
• Splash of orange juice or lemonade
• 1 ½ ounces brandy
• 1 bottle ginger ale, I like Rachel’s Ginger Beer

• 2 large red bell peppers, roasted and peeled
• 1 garlic clove, smashed
• ½ cup whole almonds or hazelnuts, toasted
• 2-3 each high quality, canned, whole peeled tomatoes
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons Sherry vinegar
• 1 teaspoon smoked Spanish paprika
• ½ teaspoon cayenne pepper
• ½ cup extra-virgin olive oil (more if needed)
• Fine sea salt and freshly ground black pepper

*Please note that we did not use nuts in our romesco sauce for to make it more accommodating for those with dietary restrictions

• 1 small loaf baguette bread, cut into ¾" slices
• Extra virgin olive oil to fry
• Large, whole cloves of garlic, peeled
• Flake salt

*Gluten-free bread can easily be substituted for those with gluten allergies

serves 4-8

• ¾ cup Spanish olive oil
• 6 medium yukon gold or kennebec potatoes, peeled, quartered, and thinly sliced
• 1 medium yellow onion, peeled, halved, and thinly sliced
• 6 eggs
• Kosher salt

• 1 pound small marble potatoes
• Water to cover
• ½ cup kosher salt

*This recipe is provided for vegan guests who are unable to eat the Spanish tortilla

• 2 cloves of garlic, peeled and sliced thin
• 1 small sprig of rosemary, leaves picked
• 1 sprig of thyme, leaved picked
• ½ cup extra-virgin olive oil
• Kosher salt
• ½ lb. young Manchego cheese, cut into 1” cubes

*Can easily substitute roasted vegetables for machego cheese to make vegan

based on the recipe from Arroceria ‘Las Bairetas’ in Valencia, Spain

• 2 boneless, skinless, chicken thighs (can omit to make vegan)
• 6 ounces of green beans
• 1 generous pinch saffron threads (loosely packed ¼ tsp.)
• 5 tablespoon. extra-virgin olive oil
• 1 garlic clove
• 1 green bell pepper or 1 sweet Italian green pepper
• ½ teaspoon kosher salt, plus more as needed
• 3 medium red tomatoes, seeded then grated on a box grater (1¾ cups)
• 1 teaspoon rub with love smoked paprika
• 6 cups chicken stock (can substitute vegetable stock to make vegan)
• 2 cups bomba rice or another short- or medium-grain Spanish rice
• ½ yellow onion
• ¼ cup white wine
• 1 sprig rosemary

from Julia Child’s “Baking with Julia”

• 12 ounces bittersweet chocolate, coarsely chopped
• 1 ⅓ cups sugar
• ¼ cup bourbon
• 2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
• 5 large eggs, at room temperature
• 1 ½ tablespoons all-purpose flour

*Please note that in our recipe, we used rum and added a touch of espresso as well to deepen the flavor. We also substituted Cup4Cup gluten-free flour for the all-purpose flour