Chef Joe's Culinary Salon

Chef Joe's Culinary Salon bills itself as "The best little cooking classes in San Francisco," and I have to agree. It doesn't get any better than this charming outpost with its creative storefront display opening into an art-filled space perfect for small groups and cozy dining. Chef Joe has a very impressive background, having worked as a Chef at San Francisco's Huntington Hotel and the Swiss Consulate, and Chef Instructor at the California Culinary Academy.

I took a class in his series on Mediterranean cuisine which began with a fascinating culinary tour of the regions of Spain. We learned about the origin of the word tapas which means "cover" in Spanish. Did you know that in the early days of tapas, covers were placed over glasses of sangria to keep out the fruit flies, and bits of food were placed on top of these lids giving rise to these little dishes? Chef Joe's deep knowledge of - and enthusiasm for - Spanish cuisine was evident when he described how the environment affects the curing, and hence, flavor of each region's ham products.

Now on to the food. We made: Sopa de Cebolla con azafran (onion soup with sherry and saffron); Chuleta de Carne (marinated grilled flank steak) ; Roasted rosemary potatoes; and:

Coca D'Espinas (Spanish flatbread)
Mix 1-1/2 - 2 cups flour, with 1-1/2 tsp. dry active yeast that has been proofed with 3 tbsp olive oil, 3/4 cup warm water, and 2 tasp. sugar. After kneading for 10 minutes, let rise for an hour, then punch down and spread into a sheet pan. Top with sauteed spinach seasoned with salt, pepper and nutmeg; pine nuts; currants; and crumbled sheep's milk cheese, and then bake at 375 degrees for 15 minutes.


The weather was so nice (San Francisco in January!) that we grilled the steak outdoors. We also made a fantastic Crema de Catalina which was infused with the flavor of lemon rind and cinnamon. The meal, and the cooking class, was enhanced by quite a few glasses of Spanish wine. I can't wait to return! Salud!

Incredibly Easy, Healthy and Delicious Chinese Soup

Too much partying in December led to my New Year's cold. Chest cold = soup. I've made a lot of soup in the past two weeks. What could be more perfect in January? It's a welcome break from the heavy food over the holidays and it's nice and warm.

I get so excited stirring my soups because I know that all the vitamins and minerals that normally leach away from veggies stay right there in the pot.

And you can make soup with whatever you have in your pantry. So practical! So healthy! Such Variety! Quick and Easy! Yummy! And low fat!

Here's the soup I made tonight to rave reviews from the daughter who diligently watches her weight, and the husband who caught my cold.

Hot and Sour Soup

Start by soaking 8 or so dried Chinese black mushrooms in water for 30 minutes. Drain them and slice and/or chop. Mix 2-1/2 tablespoons rice wine vinegar with the same amount of soy sauce and 1 tsp. each sesame oil, and Chinese chile oil. Set aside. Bring 3 cans of chicken broth to a boil (approximately 35 ounces) and add chopped black mushrooms and some sliced button mushrooms. Throw in some chopped bok choy (or cabbage or whatever you happen to have) and a package of firm tofu, drained and cut into cubes. Add the vinegar mixture, 1/2 tsp. of black pepper and some sliced green onions. Then thicken it with a little cornstarch mixed with water. You're supposed to add a beaten egg to the soup. I didn't, it's up to you. So what's your favorite soup?